Chinese Beef and Broccoli Recipe

Chinese Beef and Broccoli is a classic takeout favorite that’s quick to master at home. Tender slices of beef coated in a glossy sauce meet crisp, green broccoli for a dish that’s as comforting as it is flavorful. This version keeps the restaurant-style taste but gives you control over freshness and ingredients. With simple steps and pantry-friendly sauces, you’ll have dinner on the table in under 30 minutes. Once you try it, you may never crave the takeout box again.

Why You’ll Love This Chinese Beef and Broccoli

• Quick and easy: Ready in about 30 minutes, perfect for busy weeknights.
• Simple ingredients: Uses everyday pantry sauces with fresh beef and broccoli.
• Takeout taste at home: Saucy, savory, and just as satisfying as your favorite restaurant version.
• Crowd-pleaser: A balanced dish with protein and vegetables that everyone enjoys.
• Customizable: Adjust the sauce, spice, or serving style to match your taste.

This recipe stands out because it teaches you not only how to cook it but also why certain steps matter, giving you confidence to recreate restaurant-style stir-fry at home.

Ingredients Needed

For the Beef

• 1 pound flank steak (or skirt, hanger, or flap steak), thinly sliced against the grain
• 1 tablespoon soy sauce (for marinating)
• 1 tablespoon Shaoxing wine or dry sherry (for marinating)

For the Sauce

• 3 tablespoons soy sauce
• 3 tablespoons Shaoxing wine or dry sherry
• 2 teaspoons cornstarch
• 1/3 cup low-sodium chicken stock
• 1/4 cup oyster sauce
• 1 tablespoon sugar
• 1 teaspoon sesame oil

For the Stir-Fry

• 2 medium garlic cloves, minced
• 2 teaspoons fresh ginger, finely minced
• 3 scallions (whites finely sliced, greens chopped into 1/2-inch pieces)
• 4 tablespoons neutral oil (vegetable, peanut, or canola)
• 1 pound broccoli florets

Optional Garnishes

• Extra sesame oil drizzle
• Toasted sesame seeds
• Chili flakes for spice

Notes & Substitutions

• Best cuts: Flank steak is traditional, but sirloin or even thinly sliced chuck can work; cut against the grain and marinate to support tenderness, as recommended by University of Minnesota Extension.
• Tenderizing: A quick baking soda marinade tenderizes beef if you don’t have time to marinate fully.
• Soy sauce: Use low-sodium for better control. Tamari makes it gluten-free.
• Oyster sauce: Hoisin or mushroom stir-fry sauce can be swapped if needed.
• Shaoxing wine: Dry sherry or unsalted chicken broth works if you prefer alcohol-free.
• Gluten-free: Replace soy with tamari, and double-check oyster sauce or choose a certified version.
• Low carb: Reduce or skip the sugar and serve over cauliflower rice.

How to Make Chinese Beef and Broccoli

Step 1. Prep and Marinate the Beef

Slice the beef thinly against the grain. Mix with 1 tablespoon soy sauce and 1 tablespoon Shaoxing wine. Let it rest in the fridge for at least 20 minutes, or up to 3 hours, so the flavors soak in and the meat stays tender.

Step 2. Prep Broccoli and Aromatics

Cut broccoli into small florets. Mince garlic and ginger, then slice the white parts of scallions and set the greens aside. Having everything ready makes the stir-fry quick and stress-free.

Step 3. Blanch or Steam the Broccoli

Bring a pot of water to a boil, then quickly blanch the broccoli for 30–45 seconds until bright green. Drain well and set aside. Blanch briefly to keep broccoli crisp and bright; UC Davis notes that extended heating degrades chlorophyll and dulls the green color.

Step 4. Sear the Beef Hot and Fast

Heat a wok or large skillet until it smokes lightly. Add a splash of oil and stir-fry half the beef in a single layer. Leave it untouched for about a minute to char, then toss until just pink in spots. Transfer to a bowl and repeat with the remaining beef.

Step 5. Build the Sauce

Whisk soy sauce, Shaoxing wine, chicken stock, oyster sauce, sugar, sesame oil, and cornstarch until smooth. Add a little oil to the wok, toss in garlic, ginger, and scallion whites, and stir until fragrant.

Step 6. Combine and Finish

Return beef and broccoli to the wok. Pour in the sauce, then stir constantly for 30–60 seconds until the sauce thickens enough to coat the back of a spoon. Cornstarch thickens as starch granules gelatinize when heated in water, as documented in university research on cornstarch gelatinization. Toss in scallion greens right at the end for freshness.

Step 7. Serve

Scoop everything onto a plate or over steamed rice. Drizzle with a touch of sesame oil, or sprinkle sesame seeds for extra flavor.

Pro Tips & Troubleshooting

Expert Tips

• Slice thinly: Always cut beef across the grain for tenderness. A sharp knife makes this easier.
• High heat matters: A hot wok or skillet gives the beef that quick sear without drying it out.
• Batch cooking: Don’t crowd the pan. Cooking in smaller batches prevents steaming and keeps the beef juicy.
• Crisp broccoli: Blanching before stir-frying locks in the bright green color and crunchy bite.
• Sauce balance: Taste the sauce before adding. A pinch more sugar or soy can fine-tune the flavor.

Common Mistakes to Avoid

• Overcooking beef: Just a minute or two is enough. Longer cooking turns it tough.
• Watery sauce: Not simmering long enough after adding the cornstarch slurry leaves it thin. Let it bubble until glossy.
• Skipping prep: If aromatics aren’t ready, the stir-fry can burn while you scramble. Prep everything first.

Creative Trick

If you want even more flavor, add a spoonful of the marinade liquid to the sauce base before cooking. It layers the seasoning without wasting what the beef soaked up.

Serving, Storage & Variations

Serving Suggestions

• Serve over steamed jasmine rice for the classic takeout vibe.
• Pair with garlic noodles or fried rice for a heartier meal.
• Add a fresh side like cucumber salad or spring rolls for balance.
• Garnish with toasted sesame seeds or a drizzle of chili oil if you like spice.

Storage Guidelines

• Fridge: Store leftovers in an airtight container for 3 to 4 days, as advised by the USDA Food Safety and Inspection Service.
• Freezer: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating Tips

• Best on the stovetop: warm in a skillet with a splash of water or broth until heated through.
• Microwave works for quick reheating, but cover loosely so the sauce doesn’t dry out.

Quick Variations

• Spicy version: Stir in chili flakes or add fresh sliced chilies to the sauce.
• Extra saucy: Double the sauce recipe if you like plenty for spooning over rice.
• No oyster sauce: Swap with hoisin or a mushroom-based stir-fry sauce.
• Vegan option: Use seitan or tofu instead of beef, and mushroom stir-fry sauce for the base.

Nutritional Information (per serving)

Nutrient	Amount
Calories	449
Protein	36 g
Fat	25 g
Carbohydrates	18 g
Fiber	4 g
Sugars	5 g
Sodium	1527 mg
Vitamin C	78 mg
Calcium	97 mg
Iron	3 mg
Potassium	875 mg

Nutritional Notes

• High protein: Each serving provides more than 30 grams of protein from lean beef.
• Micronutrients: Broccoli delivers a strong boost of vitamin C, calcium, and potassium.
• Sodium awareness: The sauces add salt, so use low-sodium soy and broth to reduce it; the FDA sets the Daily Value for sodium at less than 2,300 mg per day.
• Balanced meal: Pair with steamed rice or brown rice for extra fiber and energy.

If you adjust ingredients, use tools like MyFitnessPal or Cronometer to double-check nutrition values.

Conclusion

Chinese Beef and Broccoli is the kind of recipe that makes weeknight dinners easy yet exciting. With tender beef, crisp broccoli, and a glossy sauce that clings perfectly, it delivers comfort in every bite. You’ll love how fast it comes together and how easily it adapts to your taste.

If you try this recipe, let us know what you think by leaving a comment and a star rating. Share it with friends on Pinterest or Facebook so they can enjoy it too. What twist did you try—extra spice, extra sauce, or maybe a noodle version? We’d love to hear your spin!

Frequently Asked Questions (FAQ)