If you’ve ever had a long day, glanced at the clock, and realized dinner needed to be on the table—like, five minutes ago—you’ll understand why I love this Chinese Beef and Broccoli recipe. It’s fast, flavorful, and makes your kitchen smell better than your favorite takeout spot. Best part? You can whip it up at home without the extra oil or mystery ingredients.
Growing up in Texas, our “fast dinners” were more likely cornbread and beans than stir-fry. But once I moved to New York, I discovered just how comforting a bowl of tender beef and broccoli over steaming rice could be. Now, this recipe is my weeknight savior when my kids are circling the kitchen asking, “When’s dinner, Mom?”
Table of Contents
Why You’ll Love This Chinese Beef and Broccoli
- Ready in about 30 minutes—faster than waiting for delivery.
- A healthier, homemade spin on a takeout favorite.
- The sauce clings beautifully to every bite—juicy beef, crisp broccoli, all coated in rich, glossy goodness.
- Family-approved (even my picky eater goes for seconds).
What Does Chinese Beef and Broccoli Taste Like?
Imagine tender, savory slices of beef seared just right, paired with broccoli that still has a bit of crunch, all swimming in a garlicky brown sauce with just enough sweetness to balance the soy. It’s comforting, bold, and deeply satisfying. Pair it with rice and you’ve got dinner magic.
Ingredients You’ll Need for Chinese Beef and Broccoli
When it comes to cooking Chinese Beef and Broccoli at home, the magic really happens with a balance of simple pantry staples and fresh, crisp produce. Don’t worry—you won’t need an entire Asian market in your kitchen. Most of these ingredients are things you either already have or can grab during a quick grocery run. Let’s break it down so you feel confident before you start cooking.
The Beef
The star of this recipe is the beef, of course. Flank steak is my first choice because it’s lean, flavorful, and slices up beautifully for stir-fry. Skirt steak works too, and even sirloin can step in if that’s what you’ve got on hand. If you’re trying to stay on budget, cuts like chuck roast or round roast will do the trick—just follow the tenderizing tip in the recipe notes.
(Pro tip: For another weeknight dinner that makes good use of affordable cuts, check out my Slow Cooker Beef and Noodles. It’s hearty, comforting, and just as family-friendly.)
The Marinade
A quick marinade is what makes the beef tender and flavorful. For this dish, you’ll be mixing soy sauce, peanut oil (or vegetable oil if that’s what you have), and cornstarch. This combination coats the beef and keeps it juicy when it hits the hot skillet. If you’re using a tougher cut, a pinch of baking soda helps break down the fibers so every bite stays tender.
The Sauce
This is where the bold, savory flavor of Chinese takeout comes to life. The sauce is a blend of chicken or beef stock, Shaoxing wine (or dry sherry if that’s what’s in your pantry), soy sauce, dark soy sauce for depth and color, and a little brown sugar to balance the saltiness. Cornstarch ties it all together, giving you that glossy, thick sauce that clings to the beef and broccoli.
The Vegetables and Aromatics
Fresh broccoli florets are essential here. They bring color, crunch, and balance to the richness of the beef and sauce. Garlic and ginger, minced fresh, add layers of flavor that make this dish taste authentic and full-bodied.
The Oil
Peanut oil gives this dish a slightly nutty undertone and withstands high heat beautifully. Vegetable oil works just as well, so don’t stress if that’s all you’ve got. For an optional flavor boost, a drizzle of toasted sesame oil at the very end makes everything pop.
How to Make Chinese Beef and Broccoli (Step by Step)
Cooking Chinese Beef and Broccoli at home might sound like something you’d need a wok and years of practice to master, but I promise—it’s much simpler than you think. The key is in the prep. Once your ingredients are sliced, marinated, and ready to go, this recipe moves quickly. Let’s walk through it together, step by step, so you’ll feel like you’ve got a friend guiding you right in the kitchen.
Step 1: Slice and Marinate the Beef
Take your flank steak (or whichever cut you’ve chosen) and slice it against the grain into thin strips. Cutting against the grain keeps the beef tender instead of chewy. Place the slices in a bowl and toss them with soy sauce, peanut oil, and cornstarch. This quick marinade coats the beef so it sears beautifully and stays juicy. If you’re working with a tougher cut like chuck roast, go ahead and add a little baking soda and let it sit for 30 minutes—it works wonders.
Step 2: Mix the Sauce
In a separate bowl, whisk together your stock, Shaoxing wine (or dry sherry), soy sauces, brown sugar, and cornstarch. Give it a good stir until the cornstarch dissolves completely. This is the “secret weapon” of Chinese Beef and Broccoli—the glossy brown sauce that ties everything together. Don’t be afraid to taste-test at this stage and adjust the sweetness or saltiness to your liking.
Step 3: Steam the Broccoli
Heat a large nonstick skillet and pour in about ¼ cup of water. Add your broccoli florets, cover with a lid, and steam for just about a minute until the broccoli turns bright green and slightly tender but still crisp. Remove it from the skillet and set it aside. That pop of green is what makes this dish look so appetizing.
👉 If you love veggie-packed meals, you might also enjoy my Crockpot Garlic Parmesan Chicken Pasta—it’s another quick and easy recipe that pairs creamy sauce with veggies in the best way.
Step 4: Sear the Beef
Wipe the skillet dry and heat peanut oil over medium-high heat. Add the marinated beef in a single layer. Don’t stir right away—let it sit for 30 seconds so the outside sears and browns. Flip and cook the other side for a few seconds. At this point, the beef should be browned on the outside but still pink in the middle. That’s exactly what you want, because it will finish cooking in the sauce.
Step 5: Add Garlic and Ginger
Once the beef has a nice sear, add the minced garlic and ginger. Stir quickly so they release their fragrance without burning. This step makes your kitchen smell incredible—the moment I do this, my kids start wandering in asking, “What’s for dinner?”
Step 6: Combine and Sauce It Up
Add the steamed broccoli back into the skillet with the beef. Give your sauce another stir (cornstarch has a way of settling to the bottom) and pour it all in. Stir everything together as the sauce thickens into that irresistible glossy coating, about 1 minute.
Step 7: Serve and Enjoy
Turn off the heat and transfer your Chinese Beef and Broccoli to a serving dish. Spoon it generously over hot rice, and you’ve just made a homemade dinner that rivals your favorite takeout spot.
Tips and Tricks for Perfect Chinese Beef and Broccoli
- Tender beef hack: If you’re using a tougher cut like chuck, add a little baking soda to the marinade and let it sit longer. Works like a charm.
- Don’t crowd the beef: Give it space in the skillet so it browns instead of steams.
- Sauce consistency: If your sauce seems too thick, splash in a little extra stock.
- Boost flavor: A drizzle of sesame oil at the end is the finishing touch.
- Rice pairing: White jasmine rice is classic, but brown rice or even noodles work beautifully.
Storage
- Fridge: Keeps well for up to 3 days in an airtight container.
- Freezer: Freeze in portions for up to 2 months. Thaw overnight before reheating.
- Reheating: Warm gently in a skillet with a splash of stock to bring the sauce back to life.
FAQs About Chinese Beef and Broccoli
Can I make this gluten-free?
Yes! Swap tamari for soy sauce and dry sherry for Shaoxing wine.
What’s the best beef cut?
Flank steak is my go-to, but skirt or even sirloin works. For budget cuts, remember the baking soda trick.
Do I need dark soy sauce?
Nope, but it adds lovely color and a touch of caramel flavor. A drizzle of molasses is a fine stand-in.
Can I add other veggies?
Absolutely. Snap peas, bell peppers, or carrots are great add-ins.
Conclusion
Homemade Chinese Beef and Broccoli is the weeknight dinner that proves takeout favorites can be made just as easily (and tastier!) at home. It’s quick, comforting, and guaranteed to make your crew happy. Next time you’re tempted to order in, try this instead—you’ll be glad you did.
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Print
The Best Chinese Beef and Broccoli – Quick, Easy, and Delicious
- Total Time: 30 minutes
- Yield: 2 to 4 servings 1x
Description
This beef and broccoli is a popular Chinese take-out meal and it’s also easy enough to make at home. It’s healthier than most take-out options and features juicy tender beef, crisp broccoli, and a rich brown sauce. Serve over hot rice for an authentic experience. {Gluten-Free Adaptable}
Ingredients
Meat and 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
Stir-fry:
1 head broccoli, cut to bite-size florets
1 tablespoon peanut oil (or vegetable oil)
3 garlic cloves, minced
2 teaspoons ginger, minced
Instructions
1. Slice the beef against the grain into 1/4 inch thick slices or 1/2 inch sticks. Place in a bowl and add soy sauce, peanut oil, and cornstarch. Mix well and marinate for 10 minutes.
2. In a medium bowl, combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, sugar, and cornstarch. Stir to mix well.
3. Add 1/4 cup water to a large nonstick skillet over medium-high heat. When it begins to boil, add broccoli and cover. Steam for about 1 minute until just tender. Transfer to a plate and wipe pan dry.
4. Add oil to the pan and swirl to coat. Heat over medium-high. Spread beef in a single layer and cook undisturbed for 30 seconds. Flip and cook briefly on the other side. Stir and cook until lightly charred but still pink inside.
5. Add garlic and ginger. Stir to release aroma.
6. Return broccoli to the skillet. Stir sauce to dissolve cornstarch and pour into pan. Cook and stir for about 1 minute until the sauce thickens.
7. Transfer everything to a plate and serve hot over rice.
Notes
To tenderize tougher cuts of beef, add 1/2 teaspoon baking soda to the marinade and increase marination time to 30 minutes.
Dark soy sauce adds depth and color but can be substituted with 1/2 teaspoon molasses if needed.
If peanut oil is unavailable, drizzle 1/2 teaspoon toasted sesame oil after cooking for a flavor boost.
This dish is gluten-free adaptable by using tamari instead of soy sauce and dry sherry instead of Shaoxing wine.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 4g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 65mg
Keywords: Chinese Beef and Broccoli, beef and broccoli stir-fry, takeout at home, gluten-free adaptable, healthy Chinese dinner
