Name: Chinese Beef and Broccoli Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
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 to bite-size florets; 1 tablespoon peanut oil (or vegetable oil); 3 garlic cloves, minced; 2 teaspoons ginger, minced

Introduction

Chinese Beef and Broccoli is a classic stir-fry dish that balances tender slices of beef with crisp broccoli florets in a savory, slightly sweet sauce. It’s quick to prepare and perfect for a satisfying weeknight dinner that feels both comforting and special.

A close-up of a meal in a white plate showing three main layers, starting with a base of fluffy white rice covering the entire plate, topped with bright green broccoli florets that are slightly cooked and vibrant, scattered evenly across the rice. The top layer features tender, thin slices of brown beef coated in a shiny, rich dark brown sauce, which covers and mixes with the broccoli. The white marbled surface underneath adds a clean contrast, and a pair of wooden chopsticks rests on the left side of the plate, finishing the natural and fresh look of the dish. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: 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 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1 tablespoon 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.
Step 2: Combine chicken stock, Shaoxing wine, 2 tablespoons soy sauce, dark soy sauce, brown sugar, and 1 tablespoon cornstarch in a medium-sized bowl. Mix well to make the sauce.
Step 3: Add 1/4 cup water to a large nonstick skillet over medium-high heat. When the water boils, add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, about 1 minute. Transfer broccoli to a plate and wipe the pan dry.
Step 4: Add 1 tablespoon oil to the skillet and heat until hot. Spread the marinated steak in a single layer. Let cook undisturbed for 30 seconds until browned on the bottom. Flip and cook the other side for a few seconds. Stir and cook until beef is lightly charred but still pink inside.
Step 5: Add garlic and ginger to the pan. Stir a few times to release their fragrance.
Step 6: Return broccoli to the pan. Stir the sauce again to fully dissolve cornstarch, then pour it into the skillet. Cook and stir for about 1 minute until the sauce thickens. Transfer everything to a plate and serve hot.

Tips & Variations

For extra tender beef, use baking soda in the marinade and rinse off before cooking.
Substitute Shaoxing wine with dry sherry or omit for a non-alcoholic version.
Add sliced bell peppers or mushrooms for additional vegetables.
Use vegetable oil if peanut oil is not available or for a milder flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave to avoid overcooking the beef. Add a splash of water or stock when reheating to maintain sauce consistency.

How to Serve

The image shows a close-up of a black pan filled with a stir-fry dish. The dish has two main layers: the first layer is tender strips of cooked brown beef with a shiny glaze from the dark sauce, and the second layer is bright green broccoli florets scattered evenly throughout the pan. The beef looks soft and juicy with small bits of garlic or ginger mixed in, while the broccoli has a fresh and slightly crisp texture. The sauce gives a glossy finish to the beef and broccoli, pooling a little bit at the bottom of the pan. The pan is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, flank steak or skirt steak work best for this dish due to their texture and flavor. You can also try sirloin or ribeye slices, but avoid tougher cuts unless thinly sliced and marinated well.

How do I make this dish gluten-free?

Use tamari or a gluten-free soy sauce substitute in place of regular soy sauce. Also, check that your Shaoxing wine or sherry is gluten-free or omit it and increase stock slightly.

Chinese Beef and Broccoli Recipe

Print Recipe

★★★★★

4.6 from 100 reviews

A classic Chinese takeout favorite, this Chinese Beef and Broccoli recipe features tender slices of marinated flank steak stir-fried with crisp-tender broccoli florets in a savory, slightly sweet soy-based sauce. Quick to prepare and cooked on the stovetop, it’s a delicious and satisfying dish perfect for weeknight dinners.

Author: zara
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Chinese

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

Vegetables and Aromatics

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

Instructions

Slice and Marinate the Beef: 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 and add 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1 tablespoon cornstarch. Gently mix by hand until all slices are coated with a thin layer of the marinade. Let it rest and marinate for 10 minutes while preparing other ingredients.
Prepare the Sauce: In a medium-sized bowl, combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and 1 tablespoon cornstarch. Mix well until the cornstarch is fully dissolved.
Steam the Broccoli: Pour 1/4 cup water into a large nonstick skillet and heat over medium-high until boiling. Add the broccoli florets and cover the pan. Steam the broccoli until just tender and the water has evaporated, about 1 minute. Remove the broccoli and transfer to a plate. Wipe the pan dry with a paper towel if any water remains.
Cook the Beef: Add 1 tablespoon peanut oil to the skillet and swirl to coat the bottom. Heat until hot over medium-high heat. Spread the marinated steak in a single layer and sear without disturbance for 30 seconds until browned on the bottom. Flip and cook the other side for a few seconds. Stir and continue cooking until the beef is lightly charred on the surface but still pink inside.
Add Aromatics: Add minced garlic and ginger to the skillet. Stir a few times to release their fragrance, cooking briefly for about 30 seconds.
Combine and Thicken Sauce: Return the steamed broccoli to the skillet. Stir the prepared sauce again to fully dissolve the cornstarch, then pour over the beef and broccoli. Cook and stir continuously until the sauce thickens, about 1 minute. Remove from heat and transfer to a serving plate.