When the craving for takeout strikes, nothing satisfies like a plate of Chinese Beef and Broccoli. Tender slices of marinated beef, crisp-tender broccoli, and a savory-sweet sauce come together in just minutes. This version leans into authentic techniques, like using Shaoxing wine for depth and a quick marinade that makes the beef extra silky. The best part? You’ll use everyday ingredients and simple steps to make something that tastes restaurant-quality. Whether it’s a weeknight rush or you just want comfort in a bowl, this dish is about to become your go-to stir-fry.
Why You’ll Love This Recipe
There are so many reasons you’ll want to make Chinese Beef and Broccoli again and again:
- Tender beef every time – thanks to a quick cornstarch marinade (and optional baking soda trick).
- Fast cooking – on the table in under 30 minutes.
- Balanced flavors – soy sauce, Shaoxing wine, and ginger create a deep, savory taste.
- Beginner-friendly – easy steps, no special equipment, just one pan.
The Story Behind Chinese Beef and Broccoli
This iconic dish is a perfect blend of Chinese technique and Western influence:
- Traditional Cantonese stir-fries inspired the use of soy sauce, garlic, and ginger.
- Broccoli was introduced in America, replacing Chinese greens like gai lan.
- Shaoxing wine, a Chinese cooking staple, adds depth not found in many Americanized versions.
- Today, Chinese Beef and Broccoli is a global takeout favorite, loved for its simplicity and flavor.
Key Ingredients in Chinese Beef and Broccoli
- Flank steak or skirt steak: Sliced thin against the grain for tenderness.
- Soy sauce (regular & dark): Builds savory umami with a rich color.
- Shaoxing wine: Adds depth and authentic restaurant-style flavor.
- Cornstarch: Used in both marinade and sauce for tenderness and thickness.
- Broccoli florets: Steamed lightly for bright green crunch.
- Garlic & ginger: Aromatic backbone that ties the flavors together.
How to Make Chinese Beef and Broccoli
Follow these steps for stir-fry success:
- Slice and marinate beef: Cut beef into ¼-inch slices. Mix with soy sauce, peanut oil, and cornstarch. Add a pinch of baking soda if desired for extra tenderness. Rest for 10 minutes.
- Prepare sauce: In a bowl, whisk chicken stock, Shaoxing wine, soy sauces, sugar, and cornstarch until smooth.
- Steam broccoli: Add ¼ cup water to a hot skillet, cover with florets, and steam just until tender-crisp. Drain and set aside.
- Cook beef: Heat peanut oil until shimmering. Spread beef in a single layer. Let sear for 30 seconds, flip briefly, then stir until lightly charred but still pink inside.
- Add aromatics: Toss in garlic and ginger, stir quickly to release fragrance.
- Combine broccoli: Return florets to the skillet.
- Finish with sauce: Stir sauce to dissolve cornstarch, then pour over beef and broccoli. Stir-fry 1 minute until glossy and thick.
- Serve: Plate immediately with rice or noodles before the sauce tightens further.
Chinese Beef and Broccoli Tips and Twists
Tips:
- Partially freeze beef before slicing for thin, even cuts.
- Keep broccoli bright by steaming only 1 minute.
- Always stir the sauce again before adding—it keeps cornstarch from clumping.
- Use high heat to sear the beef quickly without overcooking.
- Serve right away, as the sauce thickens quickly off heat.
Twists:
- Replace broccoli with bok choy or snap peas.
- Make it spicy with chili paste or fresh red chilies.
- Swap beef for chicken, shrimp, or tofu for a new variation.
Storage, Reheating, and Make-Ahead Tips
Chinese Beef and Broccoli works well for meal prep:
- Storage: Keep leftovers in a sealed container in the fridge for 2–3 days.
- Reheating: Warm gently in a skillet with a splash of water or broth to loosen sauce. Avoid long microwaving.
- Make-Ahead: Slice and marinate beef up to a day ahead, and pre-chop broccoli. Cook fresh for best texture.
Serving Suggestions
Pair your Chinese Beef and Broccoli with steamed jasmine rice for a classic duo. For variety, serve over garlic fried rice, sesame noodles, or even cauliflower rice for a lighter twist. A simple cucumber salad adds freshness, while hot green tea or jasmine tea balances the richness. For a family-style dinner, serve alongside spring rolls or dumplings for a complete Asian-inspired spread.
Frequently Asked Questions
Can I use chicken stock instead of beef stock?
Yes, chicken stock works well and keeps the flavors light.
Is the baking soda in the marinade necessary?
It’s optional, but helps tenderize tougher cuts of beef.
What if I don’t have Shaoxing wine?
Use dry sherry as a substitute—it’s the closest match.
Can I make this gluten-free?
Yes, use tamari instead of soy sauce and ensure your oyster/dark soy sauce is GF certified.
Can I double the recipe?
Yes—just cook the beef in batches so it sears properly.
Enjoy Your Chinese Beef and Broccoli
Cooking Chinese Beef and Broccoli at home gives you the flavors of your favorite takeout in a healthier, fresher way. Tender beef, crisp broccoli, and that glossy sauce make it a dinner that always impresses without stress. Once you’ve tried this method, you’ll see how simple stir-frying can be. It’s quick, rewarding, and guaranteed to satisfy your cravings.
Explore More Recipes
Love this dish? Add these recipes to your weeknight lineup:
- Try Garlic Butter Shrimp Pasta for another savory, saucy classic.
- Balance with fresh flavors like Cucumber Tomato Salad for a light side.
- For comfort food, Chicken Marsala offers rich flavors perfect for cozy nights.
- Or, if you’re craving dessert, end with Blueberry Bread Pudding.
Chinese Beef and Broccoli Recipe | Easy 30-Minute Dinner
Ingredients
Meat & Marinade
- 1 lb flank steak or skirt steak, thinly sliced against the grain
- 1 tbsp soy sauce
- 1 tbsp peanut oil or vegetable oil
- 1 tbsp cornstarch
- ½ tsp baking soda optional, for tenderness
Sauce
- ½ cup chicken stock or beef stock
- 2 tbsp Shaoxing wine or dry sherry
- 2 tbsp soy sauce
- 1 tsp dark soy sauce
- 2 tsp brown sugar
- 1 tbsp cornstarch
Stir-Fry
- 1 head broccoli cut into bite-sized florets
- 1 tbsp peanut oil or vegetable oil
- 3 garlic cloves minced
- 2 tsp fresh ginger minced
Instructions
- Slice the beef thinly against the grain. Mix with soy sauce, oil, cornstarch, and baking soda (optional). Marinate 10 minutes.
- In a bowl, whisk chicken stock, Shaoxing wine, soy sauces, sugar, and cornstarch until smooth.
- Steam broccoli in ¼ cup water in a hot skillet for 1–2 minutes until bright green. Remove and set aside.
- Heat oil over medium-high. Spread beef in a single layer and sear 30 seconds without stirring. Flip briefly, then stir until lightly charred.
- Add garlic and ginger, stir quickly until fragrant.
- Return broccoli to the pan. Stir the sauce again to dissolve cornstarch, then pour over.
- Cook, stirring, until the sauce thickens and coats everything, about 1 minute.
- Serve hot over rice or noodles.
Notes
Calories: 280
Protein: 25g
Fat: 12g
Carbohydrates: 18g
Fiber: 3g
Sugar: 5g
Sodium: 750mg