Chinese Beef and Broccoli Recipe

Few dishes capture the vibrant flavors and spirited colors of Chinese cuisine like Chinese Beef and Broccoli. This takeout classic features succulent, velvety beef, tender-crisp broccoli, and a glossy, deeply savory brown sauce that begs to be poured over steaming bowls of rice. The best part? You can whip this up in your own kitchen in less than half an hour. Whether you’re chasing the flavors of your favorite restaurant or looking for a better-than-takeout weeknight meal, this Chinese Beef and Broccoli recipe never disappoints.

Ingredients You’ll Need

The magic of Chinese Beef and Broccoli lies in its simple, pantry-ready ingredients that work together to create a wonderfully balanced dish. Each piece of the puzzle matters—from the protein to the vegetables and that signature rich sauce.

• Flank or skirt steak: Choose a tender cut for the juiciest, most flavorful beef; slice it thinly against the grain for maximum tenderness.
• Soy sauce: Essential for marinating and flavoring, it infuses the beef and sauce with umami depth.
• Peanut oil (or vegetable oil): Provides high-heat stability and a subtle richness—great for stir-frying.
• Cornstarch: Key for creating a silky marinade and thickening the sauce to a luscious coat.
• Baking soda (optional): Helps tenderize beef further, especially handy if using tougher cuts.
• Chicken or beef stock: Forms the base of that delicious brown sauce, lending savory backbone.
• Dark soy sauce (optional): Offers gorgeous color and deeper caramel notes to your sauce.
• Brown or white sugar: Balances out the salty and savory notes, giving gentle sweetness.
• Broccoli: A bright, crunchy counterpoint to the tender beef—don’t overcook, or you’ll miss that satisfying snap!
• Garlic and ginger: Aromatics that deliver the signature warmth and fragrance of Chinese stir-fries.
• Toasted sesame oil (optional): A drizzle at the end brings out a nutty finish—like perfume for your food.

How to Make Chinese Beef and Broccoli

Step 1: Slice and Marinate the Beef

Start by slicing your flank steak very thinly, against the grain—this is the secret to melt-in-your-mouth beef. Then, combine it with soy sauce, oil, and cornstarch in a bowl. Gently toss everything until the slices are evenly coated with the marinade. Give it about 10 minutes to soak up all the flavor. If you’re using a tougher cut, remember to add a little baking soda and allow the beef to tenderize for half an hour. This simple trick makes all the difference!

Step 2: Mix the Sauce

While your beef marinates, whisk together chicken or beef stock, soy sauces, brown sugar, and cornstarch until smooth. This mixture will become the glossy sauce that unites everything, so don’t forget to give it another stir before pouring it into the pan later—cornstarch loves to settle at the bottom.

Step 3: Steam the Broccoli

Add a splash of water to a large nonstick pan and bring it to a boil. Toss in the broccoli florets, cover them, and let them steam for just about a minute. The broccoli should turn a vivid green and be just-tender, keeping a little bite. Remove them to a plate and gather the few remaining drops of water with a paper towel before continuing.

Step 4: Sear the Beef

Pour in a bit more oil and swirl to coat your pan—make sure it’s hot! Spread your marinated beef slices in a single layer and let them sizzle, undisturbed, until browned underneath. Flip them quickly to cook the other side, letting the edges get a touch of char while keeping the middle juicy and pink. Nobody enjoys rubbery beef, so keep your heat high and your timing quick.

Step 5: Add Aromatics

Scatter in the minced garlic and ginger. Stir for a few seconds until your kitchen smells irresistible—this is where all the flavor really blooms. Don’t let them burn; just a few stirs are enough.

Step 6: Bring It All Together

Return your vibrant broccoli to the pan, give the sauce one final stir, and pour it in. Watch as the sauce immediately thickens to a shiny coat, wrapping every piece in flavor. Stir gently until everything’s evenly coated and the sauce clings deliciously—this usually takes about a minute. Serve it up while piping hot, and take a moment to admire your handiwork before digging in.

How to Serve Chinese Beef and Broccoli

Garnishes

Finish your Chinese Beef and Broccoli with a flourish! Sprinkle over some sliced scallions, toasted sesame seeds, or a tiny drizzle of toasted sesame oil to enhance the aroma and give just a bit of crunch or shine. If you like some heat, a few red pepper flakes or a dash of chili oil won’t hurt either.

Side Dishes

This dish loves good company. Serve it over fluffy steamed rice for that true takeout feeling, or try it with brown rice or cauliflower rice for a lighter touch. If you’re feeding a crowd, pair it with other favorites like egg drop soup, spring rolls, or garlicky Chinese greens to make it a full feast.

Creative Ways to Present

Why not go beyond the basics? Layer Chinese Beef and Broccoli over a bed of noodles for a delicious twist, or scoop it into lettuce cups for a crunchy, hand-held option perfect for parties. For a stunning family-style presentation, arrange the beef and broccoli in a ring on a platter and drizzle the velvety sauce in the middle—everyone can spoon out their own!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, let everything cool to room temperature, then pop it in an airtight container. It will keep happily in the fridge for up to three days, making it a fantastic meal-prep option for busy weeks.

Freezing

Chinese Beef and Broccoli freezes surprisingly well! Transfer completely cooled portions to freezer-safe containers or zip-top bags, squeezing out as much air as possible. Label and freeze for up to two months. Thaw in the fridge overnight before reheating.

Reheating

To reheat, simply warm your leftovers in a skillet over medium heat until sizzling, or microwave gently (cover to retain moisture). Add a tiny splash of broth or water to loosen the sauce if needed. It’ll taste just as mouthwatering the second time around!

FAQs

Can I use a different cut of beef for Chinese Beef and Broccoli?

Absolutely! While flank and skirt steak are favorites for their tenderness, you can use other cuts like sirloin or even chuck. If you opt for a tougher cut, marinate with a bit more baking soda and give it extra time. This will help break down the fibers and keep your beef juicy.

Is there a gluten-free way to make Chinese Beef and Broccoli?

Definitely. Just swap regular soy sauce for tamari or a gluten-free soy sauce alternative, and double-check your stock and other ingredients for hidden gluten. You won’t miss out on any of the classic flavor!

Can I add other vegetables?

Why not? Bell peppers, snap peas, carrots, or mushrooms all pair beautifully here. Just be sure to cut them into even, bite-sized pieces so they cook quickly and evenly.

What if I don’t have dark soy sauce?

No worries! Dark soy sauce mostly adds color and a slight caramel flavor. If you don’t have it, your Chinese Beef and Broccoli will still turn out delicious. Try adding half a teaspoon of molasses to mimic the depth and hue.

How do I keep the broccoli bright and crisp?

The secret is quick steaming. Only cook your broccoli until it just turns tender and vibrant green. Overcooking makes it mushy—aim for that fresh snap, which perfectly balances the tender beef.

Final Thoughts

I truly hope you give this Chinese Beef and Broccoli a place at your dinner table. There’s something so satisfying about recreating your takeout favorites right at home, especially when they’re quicker, healthier, and just so tasty. Grab your chopsticks (or a fork, no judgment!), serve it over your favorite rice, and dig in—you might just find it becomes your newest comfort-food classic!

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