Chinese Beef and Broccoli Recipe | Easy 30-Minute Dinner
This Chinese Beef and Broccoli is a quick and flavorful stir-fry made with tender beef, crisp broccoli, and a savory sauce. Perfect for beginners, it’s ready in just 30 minutes and tastes better than takeout.
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
For tender slices in Chinese Beef and Broccoli, freeze the beef for 15 minutes before slicing. Variation: swap beef for chicken or shrimp to change it up.
Nutrition (per serving, approx.)
Calories: 280
Protein: 25g
Fat: 12g
Carbohydrates: 18g
Fiber: 3g
Sugar: 5g
Sodium: 750mg
Calories: 280
Protein: 25g
Fat: 12g
Carbohydrates: 18g
Fiber: 3g
Sugar: 5g
Sodium: 750mg