Chinese Beef and Broccoli – Better Than Takeout

This Chinese beef and broccoli recipe delivers restaurant-quality flavors right in your own kitchen, and I promise it’s easier than ordering takeout. After years of perfecting this dish in my farmhouse kitchen, I’ve discovered the secret to getting that glossy, savory sauce just right.

There’s something magical about the sizzle of beef hitting a hot wok that takes me back to my first attempts at stir-frying decades ago. Back then, I was intimidated by the speed of Chinese cooking, but this Chinese beef and broccoli recipe taught me that with a little preparation, anyone can master the art of the perfect stir-fry. The key is having everything ready before you start—once that wok gets hot, there’s no time to scramble for ingredients. This dish brings together tender beef, vibrant broccoli, and a sauce that’s the perfect balance of savory and slightly sweet. Let’s get cooking!

Why You’ll Love This Chinese Beef and Broccoli Recipe

This beloved takeout favorite has been a staple in my kitchen for over twenty years, and I’ve served it to countless family gatherings where it disappears faster than any other dish on the table. What started as my attempt to recreate our favorite restaurant order has become one of our most requested weeknight meals.

• Ready in just 20 minutes – Perfect for busy weeknights when you need dinner fast
• Healthier than takeout with fresh ingredients and no hidden preservatives or excess sodium
• Budget-friendly using affordable cuts of beef that become incredibly tender with proper technique
• Kid-approved flavors that even picky eaters love, with mild garlic and sweet undertones
• Beginner-friendly technique that teaches you essential stir-fry skills for other Asian dishes — and it’s a great prep base before trying more one-pan meals like my garlic butter shrimp pasta.
• Packed with nutrition from lean protein and vitamin-rich broccoli in every bite

This Chinese beef and broccoli recipe proves that the best comfort food often comes from your own kitchen, not a delivery bag.

Ingredient Note List

Beef Sirloin or Flank Steak: I always recommend slicing the beef paper-thin against the grain because this breaks down the tough fibers and ensures every bite is tender and easy to chew.

Fresh Broccoli Florets: Choose bright green broccoli with tight florets and firm stems, as fresh broccoli holds its crisp texture better during the quick stir-fry process.

Soy Sauce: Use regular soy sauce rather than low-sodium for this recipe because it provides the deep, salty backbone that makes this Chinese beef and broccoli recipe taste authentic.

Cornstarch: This ingredient is crucial for creating that glossy, restaurant-style sauce that coats every piece of beef and broccoli perfectly.

Beef Broth: I prefer using beef broth over chicken broth because it adds a richer, meatier flavor that complements the beef beautifully.

Fresh Garlic: Always use fresh minced garlic instead of garlic powder because it provides that fragrant, aromatic punch that makes the whole dish come alive.

Vegetable Oil: Choose an oil with a high smoke point like vegetable or canola oil since stir-frying requires high heat for that authentic wok flavor.

Granulated Sugar: Just a touch of sugar balances the saltiness of the soy sauce and adds that subtle sweetness found in traditional Chinese stir-fry dishes.

How to Cook Chinese Beef and Broccoli Recipe

Step 1. I always start by whisking together the soy sauce, beef broth, sugar, and cornstarch in a small bowl until completely smooth—this prevents any lumps from forming in your sauce later.

Step 2. Heat one tablespoon of oil in your largest skillet or wok over medium-high heat, then add the broccoli florets and cook for 3-4 minutes until they turn bright green and become slightly tender but still crisp.

Step 3. Remove the broccoli to a plate and add the remaining oil to the same pan—I’ve found that using the same pan builds layers of flavor that make this Chinese beef and broccoli recipe taste more authentic.

Step 4. Add the thinly sliced beef to the hot oil and stir constantly for 3–4 minutes until the meat is browned on all sides — just like I do when making skirt steak tacos for taco night.

Step 5. Sprinkle the minced garlic over the beef and cook for just 30 seconds until fragrant—my grandmother always warned me not to let garlic burn because it turns bitter quickly.

Step 6. Return the broccoli to the pan, pour in your prepared sauce, and stir everything together for 2-3 minutes until the sauce thickens and coats every piece beautifully.

Step 7. Serve immediately over steamed white rice while the vegetables are still crisp and the sauce is glossy and hot.

How to Store & Reheat

I usually store any leftover Chinese beef and broccoli recipe in an airtight container in the refrigerator, where it stays fresh for up to 3 days. The flavors actually develop even more overnight, making the leftovers almost as good as the original meal.

For freezing, I recommend portioning the cooled dish into individual freezer-safe containers where it keeps well for up to 2 months. This makes it easy to reheat single servings whenever you’re craving that takeout flavor without the expense.

When reheating, I prefer using a large skillet over medium heat with a splash of beef broth or water to prevent the sauce from becoming too thick.You can also microwave individual portions for 1–2 minutes, but I always cover the dish — the same reheating trick I use for my baked garlic butter shrimp and rice.

Chinese Beef and Broccoli Recipe

Quick, savory stir-fry with tender beef and crisp broccoli coated in a rich soy garlic sauce. Ready in 20 minutes and better than takeout!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 portions

Course: Main

Cuisine: Chinese

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb beef sirloin or flank steak thinly sliced
• 2 cups broccoli florets
• 3 tbsp soy sauce
• 2 tbsp cornstarch
• 0.25 cup beef broth
• 2 tbsp vegetable oil
• 2 cloves garlic minced
• 1 tsp sugar
• 0.25 tsp black pepper

Equipment

• large skillet or wok
• Small mixing bowl
• whisk

Method

 

1. In a small bowl, whisk together soy sauce, beef broth, sugar, and cornstarch until smooth. Set aside.
2. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add broccoli and stir-fry for 3–4 minutes until bright green and slightly tender. Remove and set aside.
3. Add remaining 1 tbsp oil to skillet. Add beef and stir-fry for 3–4 minutes until browned.
4. Add garlic and stir for 30 seconds until fragrant.
5. Return broccoli to skillet. Pour in sauce and stir to coat. Cook 2–3 minutes until sauce thickens and everything is heated through.
6. Serve hot with rice or noodles.

Notes

For extra flavor, marinate beef in sauce for 10–15 minutes before cooking. Slice beef thinly across the grain for the best texture. Great for meal prep and family dinners.

What to Serve with Chinese Beef and Broccoli Recipe

Steamed White Rice: The classic pairing that soaks up every drop of that delicious sauce while providing the perfect neutral base for the bold flavors.

Fried Rice with Eggs: In my kitchen, I often serve this alongside vegetable fried rice because the combination creates a more filling, restaurant-style meal that satisfies even the hungriest appetites.

Lo Mein Noodles: These soft wheat noodles make an excellent alternative to rice and turn this dish into a hearty noodle bowl that kids especially love.

Jasmine Rice: The subtle floral aroma of jasmine rice complements the savory beef and broccoli beautifully while adding an elegant touch to weeknight dinners.

Brown Rice: For a healthier option, brown rice adds nutty flavor and extra fiber while still providing that essential starchy base for the sauce.

Crispy Egg Rolls: While not necessary, adding store-bought egg rolls turns this simple stir-fry into a complete Chinese takeout experience right at home.

FAQs