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Chinese Beef and Broccoli Recipe

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★★★★★

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.

Ingredients

Scale

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

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