Chinese Beef and Broccoli Recipe

Introduction

Chinese Beef and Broccoli is a classic takeout favorite that’s easy to recreate at home. Tender slices of beef are coated in a savory sauce and stir-fried with crisp broccoli, making it a delicious and satisfying meal.

Ingredients

• 1 lb flank steak, skirt steak, or other cut (see footnote 1)
• 1 tablespoon soy sauce
• 1 tablespoon peanut oil (or vegetable oil)
• 1 tablespoon cornstarch
• 1/2 teaspoon baking soda (optional) (see footnote 1)
• 1/2 cup chicken stock (or beef stock)
• 2 tablespoons Shaoxing wine (or dry sherry)
• 2 tablespoons soy sauce
• 1 teaspoon dark soy sauce (see footnote 2)
• 2 teaspoons brown sugar (or white sugar)
• 1 tablespoon cornstarch
• 1 head broccoli, cut into bite-size florets
• 1 tablespoon peanut oil (or vegetable oil) (see footnote 3)
• 3 garlic cloves, minced

Instructions

1. Step 1: Slice the beef thinly across the grain into bite-sized pieces. In a bowl, combine the beef with 1 tablespoon soy sauce, 1 tablespoon peanut oil, 1 tablespoon cornstarch, and the optional 1/2 teaspoon baking soda. Toss well and let it marinate for 15-30 minutes to tenderize.
2. Step 2: In a small bowl, mix the chicken stock, Shaoxing wine, 2 tablespoons soy sauce, dark soy sauce, brown sugar, and 1 tablespoon cornstarch. Stir until the cornstarch and sugar dissolve completely and set this sauce mixture aside.
3. Step 3: Heat 1 tablespoon peanut oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry quickly until it is just browned but not fully cooked through, about 1-2 minutes. Remove the beef from the pan and set aside.
4. Step 4: In the same pan, add the minced garlic and stir-fry briefly until fragrant, about 15 seconds. Then add the broccoli florets and stir-fry for 2-3 minutes until they turn bright green and are just tender but still crisp.
5. Step 5: Return the beef to the pan along with the prepared sauce. Stir everything together and cook for another 1-2 minutes until the sauce thickens and coats the beef and broccoli evenly. Remove from heat immediately to avoid overcooking.
6. Step 6: Serve hot with steamed rice or noodles for a complete meal.

Tips & Variations

• For extra tenderness, use skirt or flank steak and marinate with baking soda to help break down the protein.
• Substitute Shaoxing wine with dry sherry if unavailable—both add depth to the sauce.
• Add sliced onions or bell peppers for additional flavor and color.
• If you prefer a thicker sauce, add a little more cornstarch dissolved in water at the end and cook until it thickens.

Storage

Store leftover beef and broccoli in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking during reheating to keep the beef tender and the broccoli crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

Yes, flank steak, skirt steak, or sirloin work best because they are tender and absorb marinades well. Avoid tougher cuts unless thinly sliced and properly marinated.

How can I make this dish gluten-free?

Use tamari or a gluten-free soy sauce alternative and ensure that Shaoxing wine or sherry is gluten-free. Also, check the labels of other ingredients to avoid gluten contamination.

Chinese Beef and Broccoli Recipe

Print Recipe

★★★★★

4.8 from 443 reviews

This classic Chinese Beef and Broccoli recipe features tender flank steak stir-fried with crisp broccoli florets in a savory, slightly sweet sauce made with soy sauce, Shaoxing wine, garlic, and a touch of brown sugar. Perfect for a quick and flavorful weeknight dinner, this dish balances rich umami flavors with the fresh crunch of broccoli, all thickened to perfection with cornstarch for a glossy finish.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Beef Marinade

• 1 lb flank steak, skirt steak, or other cut
• 1 tablespoon soy sauce
• 1 tablespoon peanut oil (or vegetable oil)
• 1 tablespoon cornstarch
• 1/2 teaspoon baking soda (Optional)

Sauce

• 1/2 cup chicken stock (or beef stock)
• 2 tablespoons Shaoxing wine (or dry sherry)
• 2 tablespoons soy sauce
• 1 teaspoon dark soy sauce
• 2 teaspoons brown sugar (or white sugar)
• 1 tablespoon cornstarch

Vegetables and Aromatics

• 1 head broccoli, cut to bite-size florets
• 1 tablespoon peanut oil (or vegetable oil)
• 3 garlic cloves, minced

Instructions

1. Prepare the beef: Slice the flank steak thinly against the grain into bite-sized strips. In a bowl, combine the beef with 1 tablespoon soy sauce, 1 tablespoon peanut oil, 1 tablespoon cornstarch, and optionally 1/2 teaspoon baking soda to tenderize. Mix well and let marinate for at least 15 minutes.
2. Make the sauce: In a small bowl, whisk together the chicken stock, Shaoxing wine, 2 tablespoons soy sauce, dark soy sauce, brown sugar, and 1 tablespoon cornstarch until smooth. Set aside.
3. Cook the broccoli: Heat 1 tablespoon peanut oil in a large skillet or wok over medium-high heat. Add the broccoli florets and stir-fry for 2-3 minutes until bright green and tender-crisp. Remove broccoli from the skillet and set aside.
4. Stir-fry the beef: In the same skillet, add the marinated beef in a single layer. Let it sear undisturbed for about 1 minute, then stir-fry until the beef is mostly cooked through, about 2-3 minutes.
5. Add garlic and combine: Add the minced garlic to the beef and stir-fry for 30 seconds until fragrant. Return the broccoli to the skillet.
6. Finish with sauce: Stir the sauce again to recombine and pour over the beef and broccoli. Stir continuously until the sauce thickens and coats all ingredients evenly, about 1-2 minutes.
7. Serve: Remove from heat and serve hot over steamed rice for a complete meal.

Notes

• For best results, slice the beef very thinly against the grain to maximize tenderness.
• Baking soda helps tenderize tougher cuts of beef but can be omitted if preferred.
• Shaanxong wine adds authentic flavor but dry sherry is an acceptable substitute.
• If you prefer a gluten-free version, use tamari instead of soy sauce.
• Adjust sugar amount based on your sweetness preference.

Keywords: Chinese beef and broccoli, stir-fry, easy Chinese recipe, beef stir-fry, broccoli recipe, authentic Chinese food