Chinese beef and broccoli has been my go-to weeknight savior for over twenty years now, ever since I first tasted this beautiful stir-fry at a little restaurant in Minneapolis. I remember thinking, “If I could make this at home, I’d never need takeout again.” Well, after plenty of practice in my own kitchen, I’ve perfected a version that’s even better than what you’d get in a restaurant, and it comes together in just 30 minutes.
There’s something magical about the moment when that rich brown sauce hits the hot pan and starts bubbling around tender strips of beef and bright green broccoli. The aroma fills the entire house – that perfect combination of garlic, ginger, and savory soy sauce that makes everyone come running to the kitchen. I started making this recipe during those hectic years when my three kids had evening activities pulling us in different directions, and I needed something quick, healthy, and satisfying that the whole family would actually eat. This beef and broccoli became our Tuesday night tradition, served over a big bowl of steaming white rice. Now my grandchildren request it whenever they visit, and I love knowing this restaurant-quality meal is something any home cook can master. Time to get cooking!
Why Chinese Beef and Broccoli Belongs in Your Recipe Box
I’ve been cooking Chinese beef and broccoli for my family since the late 1990s, and it remains one of the most reliable recipes in my collection. This weeknight dinner combines restaurant-quality flavors with the practical advantages of home cooking, making it perfect for busy families who still want to sit down to something special.
- Ready in 30 minutes from start to finish, making it faster than ordering takeout and waiting for delivery
- Uses affordable cuts of beef like flank steak that become incredibly tender with the right marinade technique
- Delivers consistent, crowd-pleasing results every time thanks to straightforward cooking steps
- Healthier than restaurant versions because you control the sodium and oil while adding plenty of fresh vegetables
- Adapts easily to dietary needs – simply swap tamari for soy sauce to make it gluten-free
- Creates impressive flavors with pantry staples you likely already have in your cupboard
- Budget-friendly enough for regular weeknight rotation without breaking the bank
After years of making this dish, the key to success is getting your pan nice and hot before adding the beef, and not stirring too much during that first sear. Those little tricks make all the difference between good beef and broccoli and truly exceptional results.
What Goes Into This Chinese Beef and Broccoli
Flank steak forms the foundation of this recipe because its grain structure allows you to slice it thin and tender when cut properly against the grain. I always look for a piece with good marbling for maximum flavor.
Cornstarch appears twice in this recipe for good reason: in the marinade it creates a protective coating that keeps the beef juicy, and in the sauce it provides that glossy, restaurant-style thickness that clings beautifully to every piece.
Shaoxing wine adds authentic Chinese flavor with its slightly sweet, complex taste that you simply can’t replicate with other ingredients, though dry sherry works in a pinch when my pantry runs low.
Dark soy sauce contributes that gorgeous caramel color you see in restaurant beef and broccoli, along with a subtle molasses-like depth. If you don’t have it, regular soy sauce still works, but adding a touch of molasses helps recreate that richness.
Fresh broccoli florets provide the perfect textural contrast to tender beef when steamed just until they turn bright green and tender-crisp. I cut mine into bite-sized pieces so every forkful has a good balance.
Garlic and fresh ginger create the aromatic foundation that makes this dish smell incredible. In my kitchen, I prefer to mince them finely so their flavors distribute evenly throughout the sauce.
Chicken stock builds a savory base for the sauce that’s more flavorful than water while staying light enough to let the other ingredients shine through.
Baking soda is my secret weapon when I need to use tougher cuts of beef. It tenderizes the meat beautifully during the marinade, ensuring even budget-friendly cuts turn out juicy.
How to Make Chinese Beef and Broccoli Step by Step
Step 1. I always start by slicing the flank steak against the grain into thin strips about 1/4 inch thick. The grain looks like long lines running through the meat, so you’ll want to cut perpendicular to those lines. Combine the beef with soy sauce, peanut oil, and cornstarch in a bowl, mixing gently with your hands until each piece is coated. Let this marinate for 10 minutes while you prep everything else.
Step 2. Prepare the sauce before turning on any heat by whisking together chicken stock, Shaoxing wine, both soy sauces, brown sugar, and cornstarch in a medium bowl until completely smooth. Having this ready prevents any scrambling later when things move quickly.
Step 3. Steaming the broccoli first is the key to perfect texture. Add 1/4 cup water to your large skillet over medium-high heat, add the broccoli florets when the water starts to boil, and cover. Steam for 1 to 2 minutes until bright green and just tender, then transfer to a plate.
Step 4. Wipe the pan completely dry with paper towels held in tongs. This small step prevents any water from interfering with the beef’s sear and makes a big difference in the final result.
Step 5. Heat the peanut oil in the same skillet over medium-high heat until it shimmers, then spread the marinated beef in a single layer without crowding. Let it sit undisturbed for 30 seconds to develop that beautiful caramelized crust before flipping.
Step 6. Cook the beef just until the surface is lightly charred but the inside remains slightly pink. Overcooking at this stage makes it tough since it’ll cook more when you add the sauce.
Step 7. Toss in the minced garlic and ginger, stirring for just a few seconds until fragrant. Any longer and they burn, turning bitter, which I learned the hard way early on.
Step 8. Return the steamed broccoli to the pan, give the sauce one final stir to redistribute the cornstarch, then pour it into the skillet. Stir constantly as it bubbles and thickens into that gorgeous glossy coating, about 1 minute. You’ll know it’s ready when the sauce coats the back of a spoon.
Step 9. Transfer everything to a serving plate immediately to prevent overcooking and keep the beef tender and the broccoli crisp. Serve this Chinese beef and broccoli right away over hot rice for the best experience.
Keeping This Beef and Broccoli Fresh
I typically store leftover Chinese beef and broccoli in an airtight container in the refrigerator where it stays fresh for up to 3 days, though the texture is best within the first 2 days. The sauce may thicken slightly as it cools, but the flavors actually deepen overnight, making those leftovers delicious. Let the dish cool to room temperature before sealing the container to prevent excess moisture from building up.
For longer storage, this beef and broccoli freezes reasonably well for up to 2 months, though the broccoli’s texture does soften slightly after thawing. I package it in portion-sized freezer-safe containers, leaving about half an inch of headspace for expansion. Freezing works best when the dish is completely cooled first, and labeling with the date helps me use the oldest portions first.
For the best texture, I reheat this Chinese beef and broccoli in a skillet over medium heat with a tablespoon of water or chicken stock to loosen the sauce, stirring frequently until heated through. The stovetop method preserves that lovely glossy sauce much better than the microwave, though the microwave certainly works when you’re short on time. Just use 50% power and stir every minute to heat evenly. My family prefers when I reheat leftovers in the skillet because it brings back some of that fresh-cooked texture and keeps the beef from becoming rubbery.
Perfect Partners for Beef and Broccoli
Steamed white rice or brown rice creates the classic foundation for this dish, soaking up all that delicious sauce and providing a neutral backdrop that lets the beef and broccoli flavors shine. I always make extra rice because everyone wants seconds. For an easy rice recipe, try this coconut chicken curry with creamy coconut rice for another Asian-inspired pairing.
Vegetable fried rice adds color and variety to the plate while complementing the savory stir-fry with its slightly smoky, seasoned grains and bits of egg and vegetables throughout.
Simple cucumber salad dressed with rice vinegar and a touch of sugar offers a cool, crisp contrast to the warm, rich beef and broccoli, cutting through the richness with refreshing acidity.
Egg drop soup makes an authentic starter that warms everyone up while adding another layer of comfort to this Chinese-inspired meal. My grandchildren love the silky egg ribbons.
Garlic green beans stir-fried with a touch of sesame oil provide another vegetable option that echoes the Asian flavors without overwhelming the main dish, and the crunchy texture adds nice variety. You might also enjoy garlic butter chicken with broccoli for a similar garlic-forward recipe.
Hot and sour soup brings a tangy, spicy element to the meal that contrasts beautifully with the savory-sweet beef and broccoli. If you enjoy Asian soups, check out this simple miso soup recipe that comes together in just 15 minutes.
FAQs
Can I use a different cut of beef for this recipe? I recommend sticking with flank steak or skirt steak for the best results, but if you need to use tougher cuts like chuck or round roast, add the 1/2 teaspoon of baking soda to the marinade and extend marinating time to 30 minutes. This tenderizing trick has saved many a tougher piece of meat in my kitchen.
What if I don’t have Shaoxing wine? Dry sherry works wonderfully as a substitute and is much easier to find in regular grocery stores. The flavor is slightly different but still creates that authentic depth that makes this beef and broccoli taste restaurant-quality.
How do I keep my beef from turning tough? The best approach is slicing against the grain, not overcooking (keep the inside slightly pink during the initial sear), and using the cornstarch marinade which creates a protective coating. Also, make sure your pan is hot enough before adding the beef.
Can I make this ahead for meal prep? Many home cooks find success preparing the beef marinade and chopping all vegetables up to 24 hours in advance, but I recommend cooking this dish fresh since the entire process only takes 30 minutes and the texture is significantly better when freshly made.
Why is my sauce not thickening properly? The solution is to always stir the sauce mixture right before adding it to the pan because the cornstarch settles to the bottom. If your sauce still seems thin, mix another teaspoon of cornstarch with a tablespoon of cold water and stir it in while the sauce simmers.
Can I add other vegetables to this dish? To prevent overcrowding the pan, I recommend keeping additional vegetables minimal, but bell peppers, snap peas, or mushrooms work beautifully. Just add them with the broccoli during the steaming step and adjust the water amount slightly.
How do I make this gluten-free? Use tamari instead of soy sauce and dry sherry instead of Shaoxing wine. These simple swaps make this Chinese beef and broccoli completely gluten-free without sacrificing any of the authentic flavor.
Chinese Beef and Broccoli
Ingredients
Equipment
Method
- Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1 cm (1/2 inch) sticks. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch. Gently mix well by hand until all the slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing the other ingredients.
- Combine all the ingredients for the sauce in a medium-sized bowl. Mix well and set aside.
- Add 1/4 cup water into a large nonstick skillet over medium-high heat until the water begins to boil. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, 1 to 2 minutes. Transfer broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there’s any water left.
- Add the oil and swirl to coat the bottom. Heat over medium-high heat until the oil shimmers. Spread the steak in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
- Add the garlic and ginger. Stir a few times to release the flavor and fragrance, about 10 to 15 seconds.
- Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens and coats the back of a spoon, about 1 minute. Transfer everything to a plate immediately. Serve hot as a main dish over rice.
