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I’ve always had a soft spot for Chinese Beef and Broccoli—it’s that perfect blend of tender beef, crisp broccoli, and a savory sauce that hits all the right notes for a quick weeknight dinner. Growing up, takeout was our go-to on busy Fridays, but once I learned to make Chinese Beef and Broccoli at home, there was no turning back. It’s surprisingly easy, and the flavors? Out of this world. Let me share my foolproof recipe that captures that restaurant-quality taste without the hassle.
What I love most about preparing Chinese Beef and Broccoli is how versatile it is—you can tweak it for spice lovers or keep it mild for the kids. In my experience, using high-quality flank steak makes all the difference in tenderness. If you’re craving comfort food with an Asian twist, this Chinese Beef and Broccoli will become your new favorite. Stick around, because I’m excited to walk you through every step!
Key Takeaways:
- Chinese Beef and Broccoli is a quick stir-fry ready in under 30 minutes, perfect for busy evenings.
- Use flank steak for the most tender results in your Chinese Beef and Broccoli.
- The savory sauce elevates simple ingredients into a flavorful Chinese Beef and Broccoli dish.
- Velveting the beef ensures juicy, restaurant-style Chinese Beef and Broccoli every time.
- Store leftovers in the fridge for up to 3 days to enjoy Chinese Beef and Broccoli again.
Why You’ll Adore This Chinese Beef and Broccoli
Quick and Effortless Prep: This Chinese Beef and Broccoli comes together in no time, making it ideal for those hectic weeknights when you don’t want to spend hours in the kitchen. I remember the first time I whipped it up on a Tuesday—it was a game-changer for our meal routine. You’ll love how simple it is to get dinner on the table without sacrificing flavor.
Restaurant-Quality at Home: There’s something magical about that glossy sauce coating the beef and broccoli; it tastes just like your favorite takeout spot. We make it often because it’s reliable and always impresses guests. Honestly, once you try this, you’ll wonder why you ever ordered out.
Nutritious and Balanced: Packed with lean protein from the beef and vitamins from the broccoli, this Chinese Beef and Broccoli is as healthy as it is delicious. It’s a great way to sneak in those greens without anyone complaining. In my book, it’s the ultimate feel-good meal.
Customizable for Any Palate: Whether you like it spicy or sweet, this Chinese Beef and Broccoli adapts easily to your tastes. I’ve experimented with adding a kick of chili for us heat seekers, and it never disappoints. It’s all about making it your own—what a joy!
Essential Ingredients for Chinese Beef and Broccoli
Flank Steak: This lean cut is my go-to for Chinese Beef and Broccoli because it slices thin and stays tender when cooked quickly. Marinating it with soy sauce and cornstarch helps break down the fibers, giving you that melt-in-your-mouth texture. Without it, your dish just wouldn’t achieve the same authentic stir-fry perfection. I always trim any excess fat to keep things light.
Fresh Broccoli Florets: Crisp and vibrant, broccoli is the star veggie in Chinese Beef and Broccoli, adding crunch and color to balance the rich sauce. Blanching it briefly keeps that fresh green hue and prevents sogginess. It’s loaded with nutrients, making this a wholesome choice. Fresh is best—frozen can work in a pinch, but it might get mushy.
Soy Sauce and Oyster Sauce: These umami-packed staples form the base of the sauce in Chinese Beef and Broccoli, providing that deep, savory flavor we all crave. Soy brings saltiness, while oyster sauce adds a subtle sweetness and thickness. Together, they create a glossy coating that’s irresistible. Low-sodium soy is great if you’re watching salt intake.
How to Make Chinese Beef and Broccoli
Prepare and Marinate the Beef
Start by slicing your flank steak against the grain into thin strips—this ensures tenderness in your Chinese Beef and Broccoli. In a bowl, toss the beef with soy sauce, cornstarch, and a splash of sesame oil, letting it marinate for at least 15 minutes. This velveting technique, a classic in stir-fries, locks in juices and gives that silky texture. I find that while it sits, the flavors really soak in, setting the stage for amazing results.
Blanch the Broccoli and Make the Sauce
Bring a pot of water to a boil and blanch the broccoli florets for just 1-2 minutes until bright green and crisp-tender—don’t overdo it, or it’ll lose its bite. Shock them in ice water to stop cooking, then set aside. Meanwhile, whisk together soy sauce, oyster sauce, brown sugar, garlic, ginger, and a bit of cornstarch slurry for thickening; this sauce is the soul of Chinese Beef and Broccoli. The aroma alone will have everyone hovering in the kitchen.
Stir-Fry and Combine Everything
Heat oil in a wok over high heat until shimmering, then add the marinated beef in a single layer, searing for 1-2 minutes per side until browned. Push the beef to the sides and toss in the broccoli, pouring the sauce over everything to coat. Stir-fry for another 2-3 minutes until the sauce thickens and everything is glossy—this is when your homemade Chinese Beef and Broccoli comes alive with flavor. For more beefy inspiration, check out our Korean Ground Beef Bowl for another quick Asian dish.
Ingredients
- 1 lb flank steak, thinly sliced
- 4 cups broccoli florets
- ¼ cup soy sauce (divided)
- 2 tbsp oyster sauce
- 1 tbsp cornstarch (for marinade and slurry)
- 1 tbsp brown sugar
- 3 garlic cloves, minced
- 1-inch ginger, minced
- 2 tbsp vegetable oil
- 1 tsp sesame oil
- Salt and pepper to taste
- Optional: sesame seeds for garnish
Chinese Beef and Broccoli Instructions
- Slice the flank steak thinly against the grain. Marinate with 2 tbsp soy sauce, 1 tbsp cornstarch, and sesame oil for 15 minutes.
- Blanch broccoli in boiling water for 1-2 minutes, then ice bath. Set aside.
- Prepare sauce: Mix remaining soy sauce, oyster sauce, brown sugar, garlic, ginger, and cornstarch slurry.
- Heat wok with oil over high heat. Stir-fry beef until browned, 2-3 minutes.
- Add broccoli and sauce. Stir until thickened, about 2 minutes.
- Serve hot over rice. Garnish with sesame seeds if desired.
Pro Tips for the Best Chinese Beef and Broccoli
High Heat is Key: Use the hottest setting on your wok to get that perfect sear on the beef without overcooking it.
Don’t Skip the Marinade: The cornstarch in the marinade is crucial for tender, juicy Chinese Beef and Broccoli—give it time to work its magic.
Fresh Ginger Makes a Difference: Grate it fresh for the brightest flavor; powdered just won’t cut it in this dish.
You Must Know
- Chinese Beef and Broccoli is best served immediately to maintain crispness in the veggies.
- Flank steak works best, but skirt steak is a solid substitute for similar results.
- The sauce thickens quickly, so have everything prepped before stir-frying.
- This recipe serves 4 and pairs perfectly with steamed rice or noodles.
How to Store Chinese Beef and Broccoli
To keep your Chinese Beef and Broccoli fresh, let it cool completely before transferring to an airtight container and refrigerating for up to 3 days. For longer storage, freeze portions in freezer bags for up to 2 months—just avoid refreezing after thawing. Reheat gently in a skillet with a splash of water to revive the sauce, or microwave in short bursts. It’s almost as good as fresh, but nothing beats that first hot serving.
Customizing Your Chinese Beef and Broccoli
If you’re looking to switch things up in your Chinese Beef and Broccoli, try swapping the broccoli for snap peas or bell peppers for a colorful twist. For a gluten-free version, use tamari instead of soy sauce—it keeps the umami without the wheat. Vegetarians can sub tofu for beef and still enjoy that delicious Chinese Beef and Broccoli vibe; check out our Sweet and Sour Chicken for more Asian-inspired ideas. Experiment freely, as this base is super forgiving.
What to Serve with Chinese Beef and Broccoli
Jasmine rice is the classic side that soaks up the amazing sauce from your Chinese Beef and Broccoli perfectly. For a lighter option, try steamed white rice or even cauliflower rice if you’re going low-carb. Add a simple cucumber salad with rice vinegar for crunch, or egg rolls for fun. Don’t forget a chilled green tea or sparkling water to round out the meal—it’s fresh and refreshing after the savory stir-fry.
Chinese Beef and Broccoli (牛肉炒西兰花)
This beef and broccoli is a popular Chinese take-out meal and it's also easy enough to make at home. It's also healthier than most take-out meal options. With juicy tender beef and crisp broccoli brought together in a rich brown sauce, this quick dinner is as colorful as it is delicious. Serve it over hot rice for an authentic Chinese take-out dinner.
Timing
Recipe Details
Ingredients
- 01 1 lb flank steak ((skirt steak, or other cut (*see footnote 1)))
- 02 1 tablespoon soy sauce
- 03 1 tablespoon peanut oil ((or vegetable oil))
- 04 1 tablespoon cornstarch
- 05 1/2 teaspoon baking soda ((Optional) (*see footnote 1))
- 06 1/2 cup chicken stock ((or beef stock))
- 07 2 tablespoons Shaoxing wine ((or dry sherry))
- 08 2 tablespoons soy sauce
- 09 1 teaspoon dark soy sauce ((*footnote 2))
- 10 2 teaspoons brown sugar ((or white sugar))
- 11 1 tablespoon cornstarch
- 12 1 head broccoli ((cut to bite-size florets))
- 13 1 tablespoon peanut oil ((or vegetable oil) (*Footnote 3))
- 14 3 garlic cloves ((minced))
- 15 2 teaspoons ginger ((minced))
Instructions
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 (*Footnote 1). 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.
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 minute or so. 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 hot. 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.
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, about 1 minute. Transfer everything to a plate immediately. Serve hot as a main dish.
Notes & Tips
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NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Chinese Beef and Broccoli
Can I make Chinese Beef and Broccoli ahead of time?
Yes, you can prepare the components like marinating the beef and chopping veggies in advance, then stir-fry just before serving for the best texture in your Chinese Beef and Broccoli. Assembling it fully ahead might make the broccoli soggy, so I recommend cooking fresh. It’s worth the quick last-minute step for peak flavor.
How long does Chinese Beef and Broccoli last in the fridge?
Properly stored in an airtight container, Chinese Beef and Broccoli will keep for 3-4 days in the fridge. Beyond that, the veggies might soften, so eat it soon. Always reheat to at least 165°F for safety.
Is Chinese Beef and Broccoli gluten-free?
It can be with a few tweaks—swap regular soy sauce for gluten-free tamari or coconut aminos to make your Chinese Beef and Broccoli safe. Oyster sauce is usually gluten-free, but check labels. This way, everyone can enjoy it worry-free.
Can I use chicken instead of beef in this recipe?
Absolutely, chicken breast or thighs work great in place of beef for a lighter Chinese Beef and Broccoli variation—just slice thinly and marinate similarly. It cooks faster, so keep an eye on it to avoid dryness. For more poultry ideas, see our Sweet Hawaiian Crock Pot Chicken.
What’s the best cut of beef for Chinese Beef and Broccoli?
Flank or sirloin steak is ideal because they slice thin and stay tender when stir-fried quickly. Avoid tougher cuts like chuck, as they need longer cooking. This choice ensures your Chinese Beef and Broccoli is restaurant-worthy.
How do I make Chinese Beef and Broccoli spicier?
Add red pepper flakes, sriracha, or fresh chilies to the sauce while preparing your Chinese Beef and Broccoli for that heat kick. Start with a pinch and adjust to taste—it’s easy to overdo it. This amps up the excitement without much effort.
Can I make Chinese Beef and Broccoli in an Instant Pot?
While it’s traditionally a wok dish, you can pressure cook the beef first then sauté the veggies for a hands-off version of Chinese Beef and Broccoli. It won’t have the same stir-fry char, but it’s convenient. Experiment if you’re short on time.
Why is my Chinese Beef and Broccoli sauce watery?
If the sauce isn’t thickening, your cornstarch slurry might need more time to cook or additional cornstarch in your Chinese Beef and Broccoli. High heat helps it bubble and set. Next time, stir vigorously as you add it.
Final Thoughts
There you have it—my go-to recipe for Chinese Beef and Broccoli that’s simple, delicious, and sure to become a staple in your home. From the tender beef to the glossy sauce, every bite reminds me why I love cooking Asian-inspired meals. Give this Chinese Beef and Broccoli a try tonight; I promise you’ll thank me later. Share your tweaks in the comments—I’d love to hear how it turns out for you!