Chinese Beef and Broccoli Recipe

Introduction

Chinese Beef and Broccoli is a classic stir-fry dish that combines tender beef with crisp broccoli in a savory, flavorful sauce. It’s quick to prepare and perfect for a satisfying weeknight dinner. This recipe brings authentic flavors to your kitchen with simple ingredients.

Ingredients

• 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)
• 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

Instructions

1. Step 1: Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Place in a small bowl and add 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1 tablespoon cornstarch. Mix gently by hand to coat all slices evenly. Marinate for 10 minutes while preparing other ingredients.
2. Step 2: In a medium bowl, combine chicken stock, Shaoxing wine, 2 tablespoons soy sauce, dark soy sauce, brown sugar, and 1 tablespoon cornstarch. Stir well to make the sauce.
3. Step 3: Pour 1/4 cup water into a large nonstick skillet and heat over medium-high until boiling. Add broccoli and cover. Steam for about 1 minute, until just tender and water evaporates. Remove broccoli and set aside. Wipe pan dry if needed.
4. Step 4: Add 1 tablespoon oil to the pan and heat over medium-high until hot. Spread beef in a single layer and cook without stirring for 30 seconds until bottom is browned. Flip and cook for a few more seconds. Stir and cook until beef is lightly charred but still pink inside.
5. Step 5: Add minced garlic and ginger to the beef. Stir a few times to release their aromas.
6. Step 6: Return broccoli to the pan. Stir the sauce to dissolve cornstarch completely, then pour it over the beef and broccoli. Cook and stir until the sauce thickens, about 1 minute. Remove from heat and serve hot.

Tips & Variations

• Using baking soda in the beef marinade can tenderize tougher cuts, but it is optional and can be omitted for a firmer texture.
• Shaoxing wine adds authentic flavor; substitute with dry sherry if unavailable.
• For a spicier version, add a pinch of crushed red pepper or a splash of chili oil when cooking.
• Replace broccoli with other vegetables like snap peas or bok choy for variety.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until heated 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 a different cut of beef?

Yes, flank or skirt steak is preferred for tenderness and flavor, but sirloin or ribeye can also be used. Adjust cooking time to prevent overcooking.

How do I prevent the broccoli from becoming mushy?

Steaming the broccoli briefly and removing it promptly helps retain its crunch. Avoid overcooking during the stir-fry step by adding it back to the pan just before the sauce thickens.

Chinese Beef and Broccoli Recipe

Print Recipe

★★★★★

5 from 107 reviews

This classic Chinese Beef and Broccoli recipe features tender slices of marinated flank steak stir-fried with fresh broccoli florets and coated in a flavorful savory sauce made from soy sauce, Shaoxing wine, and ginger. A quick and satisfying stir-fry dish perfect for a weeknight dinner.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 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

Main Ingredients

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

Instructions

1. Slice and Marinate Beef: Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Place in a bowl and add 1 tablespoon soy sauce, 1 tablespoon peanut oil, 1 tablespoon cornstarch, and baking soda if using. Mix gently to coat all beef slices evenly. Marinate for 10 minutes while preparing other ingredients.
2. Prepare Sauce: In a medium bowl, combine chicken stock, Shaoxing wine, 2 tablespoons soy sauce, dark soy sauce, brown sugar, and 1 tablespoon cornstarch. Stir until well mixed and set aside.
3. Steam Broccoli: Add 1/4 cup water to a large nonstick skillet and bring to a boil over medium-high heat. Add broccoli florets and cover skillet. Steam broccoli until just tender and water evaporates, about 1 minute. Remove broccoli to a plate and wipe skillet dry with a paper towel.
4. Cook Beef: Heat 1 tablespoon peanut oil in the cleaned skillet over medium-high heat until hot. Spread marinated beef in a single layer. Let cook undisturbed for 30 seconds or until the bottom is browned. Flip beef slices and cook for a few seconds. Stir and continue cooking until beef is lightly charred on the outside but still pink inside.
5. Add Aromatics: Add the minced garlic and ginger to the skillet. Stir briefly to release their fragrance, about 30 seconds.
6. Combine Broccoli and Sauce: Return the steamed broccoli to the skillet. Stir the prepared sauce again to ensure cornstarch is fully dissolved, then pour into the skillet. Cook and stir the mixture until the sauce thickens and coats the beef and broccoli evenly, about 1 minute.
7. Serve: Transfer the beef and broccoli stir-fry to a serving plate immediately. Serve hot as a main dish with rice or noodles if desired.

Notes

• For tender beef, baking soda in the marinade helps soften the meat but is optional.
• Shaoxing wine is a Chinese cooking wine; dry sherry can be used as a substitute.
• Using dark soy sauce adds color and depth but can be omitted if unavailable.
• Ensure beef slices are cut against the grain for maximum tenderness.
• Quick steaming of broccoli retains its crunch and vibrant green color.

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