Chinese Beef and Broccoli Recipe

I’m excited to share this Chinese Beef and Broccoli Recipe with you because it’s one of those go-to dishes that feels like a warm hug from your favorite takeout spot—only homemade and better. The tender, marinated beef paired with crisp-tender broccoli in that luscious savory sauce is just pure comfort food magic. Whether you’re craving a quick weeknight dinner or want to impress guests with something that looks restaurant-quality but comes together easily, this recipe always hits the mark.

What I love most about this Chinese Beef and Broccoli Recipe is how adaptable and forgiving it is. You don’t need fancy ingredients to get amazing flavor, and once you nail the marinade and sauce, the rest practically cooks itself. Plus, it’s a great way to sneak in some greens while still feeling indulgent. Trust me, you’re going to want to keep this recipe in your rotation!

Ingredients You’ll Need

Each ingredient plays a role in building the layers of flavor and texture here. From the marinade tenderizing the beef to the sauce that ties everything together, these essentials come together seamlessly. When shopping, look for fresh broccoli heads and quality soy sauce, as these really set the tone for an authentic taste.

• Flank steak (or skirt steak): These cuts are perfect because they’re lean yet tender when sliced thinly against the grain.
• Soy sauce: Provides saltiness and umami; choose a good-quality one for richer flavor.
• Peanut oil (or vegetable oil): A neutral oil that tolerates high heat great for stir-frying.
• Cornstarch: Helps thicken the sauce and gives the beef a velvety texture.
• Baking soda (optional): A little trick I use to tenderize beef further, especially if you want it extra buttery soft.
• Chicken or beef stock: Adds depth to the sauce—don’t skip it!
• Shaoxing wine (or dry sherry): Adds a subtle sweetness and complexity that lifts the whole dish.
• Dark soy sauce: For color and richer flavor; it’s a game-changer in authentic Chinese cooking.
• Brown sugar: Balances out the salt and adds a hint of caramel.
• Broccoli: Fresh and crisp, cut into bite-sized florets for even cooking.
• Garlic: Minced for that sharp, aromatic kick.
• Ginger: Freshly minced to brighten and warm the dish.

Variations

I enjoy tweaking this Chinese Beef and Broccoli Recipe depending on what I have on hand or the mood of the dinner table. Don’t hesitate to make it your own—there’s plenty of room for personalization!

• Swap beef for chicken or tofu: I’ve made this with thinly sliced chicken breast for a lighter option, or pressed tofu for a vegetarian twist—the sauce still shines.
• Add bell peppers or snap peas: For extra color and crunch, I sometimes throw in other veggies to bulk it up without losing that signature flavor.
• Use coconut aminos instead of soy sauce: This works well if you’re avoiding soy or want a slightly sweeter, gluten-free sauce.
• Spice it up: A dash of chili flakes or fresh sliced chilies will add a nice kick if you like heat.

How to Make Chinese Beef and Broccoli Recipe

Step 1: Marinate the Beef for Maximum Tenderness

Start by slicing your flank steak thinly across the grain—this is key to keeping the beef tender and easy to chew. In a bowl, combine soy sauce, peanut oil, cornstarch, and the optional baking soda if you want to go the extra mile to soften the meat. Toss the beef so every piece is coated and let it sit for at least 20 minutes. This simple marinade breaks down the fibers, making your beef beautifully tender once cooked.

Step 2: Prepare the Sauce That Ties It All Together

While the beef marinates, mix your sauce ingredients in a bowl: chicken stock, Shaoxing wine, soy sauces, brown sugar, and cornstarch. Whisk them well until smooth. This sauce will thicken up during cooking, coating the beef and broccoli in that irresistible glossy glaze we all love.

Step 3: Stir-Fry Broccoli and Aromatics

Heat your wok or skillet over high heat and add a tablespoon of peanut oil. Toss in the broccoli florets and stir-fry for about 2-3 minutes until they’re bright green and just tender. Then add the minced garlic and ginger, cooking for another 30 seconds until fragrant but not burnt—this step is where that beautiful aroma fills your kitchen.

Step 4: Cook the Beef and Combine Everything

Push the veggies to the side of your pan, add a little more oil if needed, and stir-fry the marinated beef in a single layer until seared and just cooked through—about 2-3 minutes. Pour in the sauce and toss everything together quickly. You’ll notice the sauce thickening and coating the beef and broccoli to perfection in moments. That quick, high-heat cooking is key to locking in flavor without overcooking.

How to Serve Chinese Beef and Broccoli Recipe

Garnishes

I usually sprinkle a few toasted sesame seeds on top for a little nuttiness and crunch, plus some thinly sliced green onions for fresh color and bite. Sometimes, a drizzle of chili oil adds a beautiful finishing touch if I’m craving some heat.

Side Dishes

My favorite way to enjoy this dish is over steamed jasmine rice or sticky rice, which soaks up that delicious sauce perfectly. You could also serve it with simple fried rice or even noodles for a more filling meal.

Creative Ways to Present

For special occasions, I like plating the beef and broccoli over a bed of crispy fried rice noodles—it adds texture and a fun twist. Another idea is to serve the beef and broccoli in lettuce cups for a fresh, handheld appetizer or lighter dinner option.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge, and they usually last about 3-4 days. The broccoli tends to soften a bit overnight, so I recommend reheating gently to keep the beef juicy without turning the veggies soggy.

Freezing

Freezing this recipe works okay but the broccoli loses some crispness once thawed. If you plan to freeze, I suggest storing the beef and sauce separately from the broccoli, then stir-frying fresh broccoli when you reheat. This trick keeps the dish taste and texture just right.

Reheating

I reheat leftovers in a hot skillet or wok over medium heat with a splash of water or stock to loosen the sauce. This method warms the dish evenly and revives the flavors without drying out the beef.

FAQs

Final Thoughts

This Chinese Beef and Broccoli Recipe has been a staple in my kitchen for years because it strikes the perfect balance between ease and flavor. Whether you’re a stir-fry novice or a seasoned home cook, I promise this dish will become a quick favorite once you try it. So go ahead, grab your wok, and give it a go—I’m confident you’ll be surprised how easy and satisfying a classic takeout recipe can be when made with your own hands.

Print