Chinese Beef and Broccoli Recipe

If you’re craving a dish that delivers the perfect balance of tender meat and vibrant greens, packed with a savory sauce that leaves you wanting more, then you’re going to love this Chinese Beef and Broccoli recipe. It’s a true classic, combining juicy, marinated beef strips with crisp broccoli florets all coated in a luscious, flavorful sauce. This dish is easy to prepare, elegant enough for a weeknight dinner yet impressive for guests, and it brings the warmth and comfort of your favorite takeout right into your kitchen.

Ingredients You’ll Need

This recipe keeps things straightforward with simple ingredients that each play a crucial role in building up the layers of flavor, texture, and color. From the succulent beef to the fresh broccoli and the perfectly balanced sauce components, every element is essential for that authentic taste.

• 1 lb flank steak (or skirt steak): Choose a tender cut that slices thinly for quick cooking and a melt-in-your-mouth bite.
• 1 tablespoon soy sauce: Adds savory umami richness to the beef marinade.
• 1 tablespoon peanut oil (or vegetable oil): Ideal for stir-frying to achieve a great sear without overpowering flavors.
• 1 tablespoon cornstarch: Helps to tenderize the beef and gives the sauce a beautiful glossy texture.
• 1/2 teaspoon baking soda (optional): A secret trick to keep the meat extra tender if you have time to marinate it longer.
• 1/2 cup chicken stock (or beef stock): Lends depth and richness to the sauce base.
• 2 tablespoons Shaoxing wine (or dry sherry): Elevates the dish with a subtle fragrant note unique to Chinese cooking.
• 2 tablespoons soy sauce: For the main sauce, reinforcing savory tones.
• 1 teaspoon dark soy sauce: Adds color and a touch of sweetness to the sauce.
• 2 teaspoons brown sugar (or white sugar): Balances the savory and salty flavors with a gentle hint of sweetness.
• 1 tablespoon cornstarch: Used again to thicken the sauce to the perfect consistency.
• 1 head broccoli, cut into bite-size florets: Provides that vibrant green crunch and freshness that contrasts beautifully with the beef.
• 1 tablespoon peanut oil (or vegetable oil): For stir-frying the broccoli quickly to maintain its bright color and crispness.

How to Make Chinese Beef and Broccoli

Step 1: Prepare and Marinate the Beef

Slice your flank steak thinly against the grain to ensure tenderness. In a bowl, combine the beef with 1 tablespoon soy sauce, cornstarch, and baking soda if using. Let it marinate for at least 20 minutes to tenderize and flavor the meat thoroughly. This step sets the foundation for that perfectly soft yet flavorful beef that defines Chinese Beef and Broccoli.

Step 2: Blanch the Broccoli

Bring a pot of water to a boil, add a pinch of salt, and blanch the broccoli florets for about 1 minute until bright green and slightly tender. Immediately transfer them to ice water to stop cooking and preserve their vibrant color and crisp texture. Fresh, crisp broccoli is essential to contrast with the rich beef and sauce.

Step 3: Make the Sauce

In a small bowl, whisk together chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. This mixture will transform into a glossy, flavorful sauce that coats every strand of beef and broccoli—truly the soul of this dish.

Step 4: Cook the Beef

Heat 1 tablespoon peanut oil in a wok or large skillet over high heat. Add the marinated beef in a single layer and stir-fry quickly until browned but not fully cooked through, about 2-3 minutes. Remove the beef and set aside. This quick sear locks in juices and flavor while preparing for the finishing steps.

Step 5: Stir-Fry the Broccoli and Combine

In the same wok, add another tablespoon of oil if necessary, then toss in the blanched broccoli and stir-fry for 1-2 minutes until heated through. Return the beef to the wok, pour the sauce over everything, and stir constantly until the sauce thickens and evenly coats the beef and broccoli. This final step brings all the ingredients together into the iconic Chinese Beef and Broccoli experience.

How to Serve Chinese Beef and Broccoli

Garnishes

Sprinkle some toasted sesame seeds or freshly chopped green onions on top to add a subtle nutty aroma and a pop of color. For a bit of heat, thinly sliced fresh chili or a drizzle of chili oil can elevate the dish beautifully without overpowering the delicate balance of flavors.

Side Dishes

Chinese Beef and Broccoli pairs wonderfully with steamed jasmine rice or sticky white rice to soak up every drop of that luscious sauce. For a lighter option, try it alongside cauliflower rice or even a simple noodle stir-fry to complete a satisfying meal.

Creative Ways to Present

For a dinner party, serve this dish family-style on a large platter garnished with cilantro sprigs and lemon wedges. Another fun idea is to tuck the beef and broccoli into steamed bao buns or wrap them in lettuce leaves for handheld taco-style bites that bring an exciting twist to classic Chinese Beef and Broccoli.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chinese Beef and Broccoli in an airtight container in the refrigerator. It will stay fresh for up to 3 days, giving you quick and delicious meals ready to heat up in no time.

Freezing

If you want to keep it longer, freeze the beef and broccoli in a freezer-safe container for up to 2 months. Be sure to cool it completely before freezing to preserve the texture and avoid sogginess.

Reheating

Reheat leftovers gently in a skillet over medium heat to keep the broccoli crisp and the beef tender. Adding a splash of water or stock can help loosen the sauce and restore its glossy finish. Microwaving works too, but takes care to avoid overcooking the veggies.

FAQs

Can I use other cuts of beef besides flank steak?

Absolutely! Skirt steak, sirloin, or even ribeye can be used, as long as you slice them thinly against the grain for tenderness. Flank steak remains a favorite for its perfect balance of flavor and texture.

Is baking soda necessary in the marinade?

It is optional but highly recommended if you want the beef extra tender. The baking soda raises the pH, breaking down muscle fibers gently. Just be careful not to add too much, as it can affect flavor if overused.

Can I substitute broccoli with other vegetables?

While broccoli is traditional and provides the perfect crunch, you can experiment with broccolini, snap peas, or even bok choy to add variety. Just adjust cooking times to keep vegetables crisp yet tender.

What if I don’t have Shaoxing wine?

Dry sherry is the best substitute and offers a similar depth of flavor. If you don’t have either, a dry white wine or even an extra splash of soy sauce can work in a pinch.

How do I get a glossy sauce every time?

The key is the cornstarch slurry mixed into your sauce. Make sure to whisk the starch well and add it gradually while cooking, stirring constantly to avoid lumps. This creates that signature shiny coating that makes Chinese Beef and Broccoli so irresistible.

Final Thoughts

Making Chinese Beef and Broccoli at home is not just rewarding but downright delicious. With simple ingredients and easy techniques, you can create a dish that rivals your favorite takeout. Whether it’s a weeknight treat or a special meal to share, this recipe is sure to become a staple in your kitchen—give it a try and savor every bite!

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