Name: Chinese Beef and Broccoli Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1 lb flank steak, skirt steak, or other similar cut; 1 tablespoon soy sauce; 1 tablespoon peanut oil (or vegetable oil); 1 tablespoon cornstarch; 1/2 teaspoon baking soda (Optional; helps tenderize the meat); 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; 1 head broccoli, cut into bite-size florets; 1 tablespoon peanut oil (or vegetable oil); 3 garlic cloves, minced; 2 teaspoons ginger, minced

If you’re craving that classic Chinese takeout flavor but want to whip it up fresh and flavorful at home, I’ve got just the thing for you: my go-to Chinese Beef and Broccoli Recipe. This dish is such a winner because it balances tender, marinated beef with perfectly crisp-tender broccoli in a savory, slightly sweet sauce that’s downright addictive. It’s a meal that feels special but comes together in about 30 minutes—perfect for busy weeknights or impressing friends without a ton of fuss.

What I love most about this Chinese Beef and Broccoli Recipe is how it merges simple ingredients into a dish that tastes like it took hours in a restaurant kitchen. Plus, it’s flexible—you can adjust it to your taste and dietary needs, making it a family favorite every time. Once you try this, you’ll find yourself reaching for it whenever you want comfort with a bit of an elegant touch.

Ingredients You’ll Need

The magic of this recipe lies in the harmony of fresh broccoli, tender beef, and a sauce that hits just the right notes of savory, sweet, and umami. Picking out quality ingredients helps your dish shine even more, so I always recommend fresh veggies and a good cut of steak.

Flank steak (or skirt steak): These cuts are great because they’re lean, flavorful, and tender when sliced thinly against the grain. Avoid tougher cuts unless you plan to marinate longer.
Soy sauce: Use a good quality soy for a deeper umami flavor. Low sodium works if you’re watching salt intake.
Peanut oil (or vegetable oil): Peanut oil handles high heat well, which is perfect for stir-frying without burning the ingredients.
Cornstarch: Essential for tenderizing the beef and thickening the sauce to that nice glossy glaze.
Baking soda (optional): A secret trick I like to use to make the beef extra tender. Just don’t overdo it, or the texture can get too soft.
Chicken stock (or beef stock): Adds depth to the sauce; homemade or good-quality store-bought works best.
Shaoxing wine (or dry sherry): This brings an authentic subtle sweetness and complexity—you can find it in most Asian markets.
Dark soy sauce: Gives a richer color and flavor; if you can’t find it, regular soy works in a pinch.
Brown sugar: Balances the saltiness and gives a hint of caramel flavor.
Broccoli: Fresh, firm broccoli florets are ideal—avoid limp bunches for the best texture.
Garlic and ginger: These aromatics are must-haves to bring brightness and warmth to the dish.

Variations

I love that this Chinese Beef and Broccoli Recipe can flex to suit what’s in my kitchen or what my family prefers. Feel free to swap or add ingredients to make it your own.

Use chicken or tofu instead of beef: I’ve made this with chicken breast or tofu when I wanted a lighter or vegetarian option—it still cooks quickly and soaks up the sauce nicely.
Swap broccoli for other veggies: Bok choy, snap peas, or even cauliflower work wonderfully if you want a different crunch or a seasonal spin.
Spicy kick: Toss in some chili flakes or fresh sliced chilies if you like your stir-fries with heat—I find it adds a fun dimension without overpowering the flavors.
Gluten-free version: Use tamari or coconut aminos in place of soy sauce for an allergy-friendly dish.

How to Make Chinese Beef and Broccoli Recipe

Step 1: Marinate Your Beef for Maximum Tenderness and Flavor

Start by slicing your flank steak against the grain into thin strips—this keeps the meat tender. In a bowl, combine the soy sauce, peanut oil, cornstarch, and if you’re using it, the baking soda. Toss the beef in this mixture and let it sit for at least 15 minutes. I often prepare this part first so the beef has extra time to soak up the marinade, which makes a real difference when you cook.

Step 2: Prepare the Sauce Mixture

In another small bowl, whisk together your chicken stock, Shaoxing wine, soy sauces, brown sugar, and cornstarch until smooth. This blend will thicken nicely and coat your beef and broccoli perfectly. Having this ready before you stir-fry helps everything come together effortlessly.

Step 3: Cook the Broccoli

Heat a tablespoon of peanut oil in a large skillet or wok over medium-high heat. Add the broccoli florets and stir-fry for 2-3 minutes until they’re bright green and just tender but still have a great crunch. You want to avoid overcooking here because those vibrant colors and texture are part of what makes this dish so appealing.

Step 4: Stir-Fry Beef with Garlic and Ginger

Push the broccoli to one side of the pan, add a little more oil if needed, then toss in your marinated beef strips. Stir-fry quickly—about 2-3 minutes—until browned but still juicy. Then add your minced garlic and ginger and sauté for another 30 seconds till fragrant. This step fills the kitchen with that unbeatable aroma that sets your appetite racing.

Step 5: Combine Everything with the Sauce and Thicken

Pour your sauce mixture evenly over the beef and broccoli. Stir everything together and let it cook for another minute or so until the sauce thickens and clings to every bite of beef and broccoli. This glossy finish is what brings the dish all together. Taste and adjust seasoning if needed.

How to Serve Chinese Beef and Broccoli Recipe

The image shows a bowl filled with beef and broccoli stir fry. The bowl is white with decorative patterns on the outside and is placed on a light-colored cloth with a rough texture. Inside the bowl, there are several layers; the bottom layer is made of bright green broccoli florets with a slightly bumpy texture, and the top layer consists of glossy, brown slices of beef coated in a shiny sauce. The sauce gives the beef a smooth and moist look. In the background, there is a silver teapot and a small cup on a white marbled surface, adding to the warm and cozy feel of the scene. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to top this dish with thinly sliced green onions for a fresh snap and sprinkle a pinch of toasted sesame seeds for extra nuttiness. Both add a splash of color and texture that make the dish feel complete. Sometimes I’ll also drizzle a little extra sesame oil for that irresistible aroma.

Side Dishes

Steaming up some jasmine rice or brown rice alongside this is my go-to—it soaks up all the savory sauce perfectly. If I want to keep it lighter, I’ll serve with cauliflower rice or a simple stir-fried noodle side. A crisp Asian slaw also pairs beautifully for contrast.

Creative Ways to Present

For special occasions, I love serving Chinese Beef and Broccoli Recipe in a hollowed-out pineapple or alongside steamed buns for a playful twist. Arranging the broccoli florets on top in a fan shape makes it look restaurant-ready and festive. These little details can turn a simple weeknight dinner into something memorable.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge and they stay fresh for 2-3 days. I find that the broccoli is best if reheated gently to avoid getting mushy, so I recommend separating rice before storing if you’re serving it together.

Freezing

Freezing this recipe can be a bit tricky because broccoli tends to lose its crispness. I’ve successfully frozen just the marinated beef separately and cooked the broccoli fresh later with sauce made from saving the frozen beef juices, which keeps the flavors vibrant.

Reheating

When reheating, I prefer to gently warm the Chinese Beef and Broccoli Recipe in a non-stick skillet over medium heat with a splash of water or broth to prevent drying out. This keeps the beef tender and broccoli crisp-tender, much better than microwaving, which can easily make it rubbery.

FAQs

What’s the best cut of beef for Chinese Beef and Broccoli Recipe?

Flank steak or skirt steak are ideal because they’re flavorful, lean, and tenderize well when sliced thinly against the grain. These cuts cook quickly and absorb marinades beautifully, making them perfect for stir-frying.
Can I make Chinese Beef and Broccoli Recipe gluten-free?

Absolutely! Simply swap soy sauce for tamari or coconut aminos and ensure your other ingredients like Shaoxing wine are gluten-free. This keeps the flavor intact while fitting your dietary needs.
How do I keep broccoli crisp in the stir-fry?

Cook broccoli over high heat for just 2-3 minutes until bright green and slightly tender to maintain its snap. Avoid overcooking, and if you want, blanch beforehand quickly then finish with a quick stir-fry to lock in color and texture.
Is baking soda really necessary for tenderizing beef?

It’s optional but helpful! A small amount of baking soda in the marinade breaks down the beef’s proteins, making it extra tender. Just don’t use too much or marinate too long to avoid a mushy texture.
Can I prepare the beef and broccoli ahead of time?

You can marinate the beef a few hours in advance and chop the broccoli earlier, but cook everything fresh for best texture and flavor. Pre-cooking broccoli and reheating often results in limp veggies, so I recommend cooking it right before serving.

Final Thoughts

This Chinese Beef and Broccoli Recipe has been a staple in my kitchen for years—it’s simple, satisfying, and a delicious way to enjoy a classic takeout favorite made fresh at home. I love sharing it with friends because it’s approachable but always impresses. Give it a try next time you want something comforting yet fresh; I’m confident you’ll end up making it more often than you expect!