Go Back

Chinese Beef and Broccoli

Discover how to make restaurant-style Chinese Beef and Broccoli at home in just 30 minutes! This easy stir-fry features juicy tender beef, crisp broccoli, and a rich, savory brown sauce. Perfect for a quick weeknight dinner that's healthier and tastier than takeout. Serve it over steamed rice for the ultimate comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Plat principal
Cuisine Chinoise
Servings 2 parts
Calories 290 kcal

Ingredients
  

For the Beef and Marinade:

  • 1 lb boneless flank steak or skirt steak, or another tender cut
  • 1 tablespoon soy sauce
  • 1 tablespoon peanut oil or vegetable oil
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking soda optional, for tougher cuts

For the 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 optional, for color and deeper flavor
  • 2 teaspoons brown sugar or white sugar
  • 1 tablespoon cornstarch

For Stir-Frying:

  • 1 head broccoli cut into bite-sized florets
  • 1 tablespoon peanut oil or vegetable oil
  • 3 cloves garlic minced
  • 2 teaspoons ginger minced

Instructions
 

Marinate the Beef:

  • Slice the beef against the grain into thin strips (about 1/4 inch thick). In a bowl, toss the beef with soy sauce, peanut oil, and cornstarch. (Add baking soda if using a tougher cut.) Let it marinate for 10 minutes.

Prepare the Sauce:

  • In a medium bowl, whisk together all sauce ingredients. Set aside.

Cook the Broccoli:

  • Add 1/4 cup water to a large nonstick skillet over medium-high heat. Bring to a boil, add broccoli, cover, and steam for about 1 minute, until just tender. Remove and set aside. Wipe the skillet dry.

Cook the Beef:

  • Heat the skillet over medium-high heat with 1 tablespoon oil. Spread beef in a single layer and cook undisturbed for 30 seconds until browned. Flip and cook another few seconds. Stir until the beef is just cooked through and lightly charred.

Add Aromatics and Sauce:

  • Add the minced garlic and ginger to the beef and stir quickly. Return the broccoli to the pan. Stir the sauce to make sure the cornstarch is fully dissolved, then pour it into the skillet. Stir and cook until the sauce thickens, about 1 minute.

Serve:

  • Transfer immediately to a serving plate. Serve hot with steamed white rice.

Notes

Recipe Notes

  • For Tougher Cuts:
    If using cheaper cuts like chuck or brisket, add 1/2 teaspoon baking soda to the marinade and marinate for 30 minutes to tenderize the beef.
  • Dark Soy Sauce:
    This adds rich color and a hint of sweetness, but you can skip it if you don't have it. Add 1/2 teaspoon of molasses instead if desired.
  • No Peanut Oil?
    Drizzle 1/2 teaspoon toasted sesame oil over the dish after cooking for added flavor.
  • Gluten-Free Adaptation:
    Use dry sherry instead of Shaoxing wine and tamari instead of soy sauce.

Nutrition Information (Per Serving)

  • Calories: 291 kcal
  • Carbs: 13.9 g
  • Protein: 26.6 g
  • Fat: 14.3 g
  • Saturated Fat: 4.2 g
  • Cholesterol: 48 mg
  • Sodium: 790 mg
  • Potassium: 487 mg
  • Fiber: 1.5 g
  • Sugar: 4.5 g
  • Calcium: 45 mg
  • Iron: 2 mg

Quick FAQ

Can I make this gluten-free?
Yes! Use tamari instead of regular soy sauce and dry sherry instead of Shaoxing wine.
What’s the best beef cut for this dish?
Flank steak or skirt steak. For tougher cuts like chuck, use baking soda to tenderize.
Can I substitute broccoli with another veggie?
Absolutely! Broccolini, asparagus, or snap peas work well too.
Keyword Authentic Chinese beef and broccoli, Beef and broccoli recipe, Beef and broccoli stir fry, Chinese beef and broccoli, Gluten-free beef and broccoli, Healthy beef and broccoli recipe, Homemade beef and broccoli, How to make beef and broccoli at home, Quick beef and broccoli stir fry, Stir fry beef and broccoli