Why You’ll Love This Recipe

I Always Find Myself Coming Back To This Recipe Because It’s So Balanced. The Beef Turns Out Tender And Juicy Thanks To A Simple Marinade, And The Broccoli Stays Crisp-Tender And Bright Green. The Sauce Is Deeply Savory With A Subtle Sweetness That Brings Everything Together. I Can Serve It Over Steamed Rice Or Noodles, And Dinner Is Ready In Under 30 Minutes. Plus, I Can Adapt It To Be Gluten-Free If Needed.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

For The Meat And Marinade

  • 1 Lb Flank Steak, Skirt Steak, Or Similar Cut

  • 1 Tablespoon Soy Sauce

  • 1 Tablespoon Peanut Oil (Or Vegetable Oil)

  • 1 Tablespoon Cornstarch

  • 1/2 Teaspoon Baking Soda (Optional, For Tougher Cuts Like Chuck Or Round Roast)

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)

  • 2 Teaspoons Brown Sugar (Or White Sugar)

  • 1 Tablespoon Cornstarch

For The Stir-Fry

  • 1 Head Broccoli, Cut Into Bite-Size Florets

  • 1 Tablespoon Peanut Oil (Or Vegetable Oil)

  • 3 Garlic Cloves, Minced

  • 2 Teaspoons Ginger, Minced

Directions

  1. I Slice The Beef Against The Grain Into Thin Strips (About 1/4 Inch Thick), Then Mix It With Soy Sauce, Peanut Oil, And Cornstarch In A Bowl. If I’m Using A Tougher Cut, I Add Baking Soda And Marinate It For 30 Minutes. Otherwise, 10 Minutes Is Plenty.

  2. While The Beef Marinates, I Whisk Together All The Sauce Ingredients In A Medium Bowl And Set It Aside.

  3. In A Large Nonstick Skillet, I Bring 1/4 Cup Of Water To A Boil, Add The Broccoli, Cover, And Steam For About 1 Minute Until Just Tender. Then I Transfer It To A Plate And Wipe The Pan Dry.

  4. I Heat The Oil Over Medium-High Heat And Spread The Marinated Beef In A Single Layer. I Let It Sear For About 30 Seconds Without Stirring, Then Flip And Stir-Fry Until It’s Lightly Charred But Still Pink Inside.

  5. I Add The Minced Garlic And Ginger And Stir To Release Their Aroma.

  6. I Return The Broccoli To The Skillet, Stir The Sauce One More Time To Dissolve The Cornstarch, And Pour It In. I Stir Everything Until The Sauce Thickens, Which Usually Takes About A Minute. Then I Serve It Hot Over Rice.

Servings And Timing

This Recipe Makes 2 To 4 Servings, Depending On How Hungry I Am And What Sides I Include. It Takes About 15 Minutes To Prep And 15 Minutes To Cook, So Dinner Is On The Table In Just 30 Minutes.

Variations

When I Want To Change Things Up, I Swap The Broccoli With Other Vegetables Like Snap Peas, Bell Peppers, Or Baby Bok Choy. For A Spicier Version, I Add A Teaspoon Of Chili Garlic Sauce Or A Few Crushed Red Pepper Flakes. I’ve Also Tried This With Chicken Or Tofu For Variety, And It Works Beautifully.

Storage/Reheating

If I Have Leftovers, I Store Them In An Airtight Container In The Fridge For Up To 3 Days. When It’s Time To Reheat, I Use A Skillet Over Medium Heat With A Splash Of Water To Loosen The Sauce. Microwaving Works Too—Just Make Sure To Cover The Dish To Keep The Moisture In.

FAQs

How Do I Make The Beef Extra Tender?

I Find That Using Flank Or Skirt Steak And Slicing It Thinly Against The Grain Helps A Lot. For Tougher Cuts, I Use Baking Soda In The Marinade And Let It Sit Longer—It Really Makes The Meat More Tender.

Can I Make This Recipe Gluten-Free?

Yes, I Just Swap Soy Sauce With Tamari And Use Dry Sherry Instead Of Shaoxing Wine. That Way, The Dish Stays Just As Flavorful And Safe For Gluten-Free Diets.

What Can I Use Instead Of Shaoxing Wine?

When I Don’t Have Shaoxing Wine On Hand, Dry Sherry Is My Go-To Substitute. It Gives A Similar Depth Of Flavor To The Sauce.

Can I Use Frozen Broccoli?

Yes, I’ve Used Frozen Broccoli When I’m In A Pinch. I Just Thaw It First And Skip The Steaming Step—Add It Directly When Returning It To The Pan.

Do I Need Dark Soy Sauce?

Not Necessarily. It Adds A Richer Color And A Touch Of Sweetness, But I’ve Skipped It Before Or Used A Bit Of Molasses Instead, And It Still Turned Out Delicious.

Conclusion

Chinese Beef And Broccoli Is One Of Those Meals That Feels Like Takeout But Tastes Even Better When I Make It At Home. It’s Fast, Flavorful, And Flexible, Making It A Staple In My Kitchen. Whether I’m Cooking For Myself Or Sharing It With Family, It Always Hits The Spot.

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Chinese Beef And Broccoli (牛肉炒西兰花)

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  • Author: Mia
  • Total Time: 30 minutes
  • Yield: 2 to 4 servings
  • Diet: Gluten Free
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Description

This classic takeout-style Chinese Beef and Broccoli is quick, flavorful, and perfect for busy weeknights. Tender beef, crisp broccoli, and a rich brown sauce come together for a healthier homemade dinner.

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 – for tougher cuts)

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

Slice beef against the grain into thin strips (0.5 cm thick or 1-cm sticks). In a bowl, mix beef with soy sauce, peanut oil, and cornstarch. Optionally add baking soda for tougher cuts. Marinate for 10 minutes.

Mix all sauce ingredients in a medium bowl. Set aside.

In a large skillet, bring 1/4 cup water to a boil. Add broccoli, cover, and steam for about 1 minute until tender. Remove and set aside.

Wipe skillet, heat oil over medium-high. Spread beef in single layer, sear for 30 seconds without touching. Flip and cook briefly, stir-fry until lightly charred and pink inside.

Add garlic and ginger, stir briefly to release aroma.

Return broccoli to the pan. Stir the sauce to recombine cornstarch, pour into skillet. Cook and stir until thickened, about 1 minute.

Serve hot over rice.

Notes

For tougher beef cuts (e.g., chuck, brisket), add baking soda and marinate for 30 minutes to tenderize.

Dark soy sauce deepens the color and flavor; substitute with 1/2 tsp molasses if unavailable.

If not using peanut oil, finish with 1/2 tsp toasted sesame oil after cooking for enhanced aroma.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stir-fry
  • Cuisine: Chinese

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