Chinese Beef and Broccoli (牛肉炒西兰花)

If you’re craving something quick, packed with flavor, and truly satisfying, Chinese Beef and Broccoli (牛肉炒西兰花) is about to become your new weeknight hero. Tender slices of beef and crisp-tender broccoli mingle in a glossy, savory sauce that tastes just like your favorite takeout — only fresher, and homemade with love. It’s the ultimate answer to “What’s for dinner?” on a busy night, but impressive enough for guests. This is a dish you’ll want to come back to again and again!

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of Chinese Beef and Broccoli (牛肉炒西兰花) is how it turns everyday essentials into something spectacular. Each ingredient is chosen for its specific role — from tenderizing the beef to adding savory depth and signature color — and together, they bring the beloved restaurant classic roaring to life in your own kitchen.

• Flank steak or skirt steak: These cuts are naturally tender and soak up the marinade beautifully — just remember to slice against the grain for melt-in-your-mouth bites!
• Soy sauce: The foundation of that irreplaceable umami flavor, used in both the marinade and sauce for double the depth.
• Peanut oil or vegetable oil: High smoke point oils help you achieve that restaurant-style sear without burning.
• Cornstarch: Adds smoothness to the sauce and gives the beef its velvet-soft texture.
• Baking soda (optional): A little secret for even more tender beef — especially if you’re using a firmer cut.
• Chicken stock or beef stock: This adds body and richness to the sauce, balancing out all the bold flavors.
• Shaoxing wine or dry sherry: A splash brings gentle warmth and deepens the aromatics in the sauce, just like your favorite takeout classics.
• Dark soy sauce: For that shiny, lacquered color and a richer bite — don’t skip it if you have some on hand.
• Brown sugar (or white sugar): Just enough sweetness to round things out and counterplay the savory.
• Broccoli: The star veggie, which should be cut into uniform, bite-sized florets for even cooking and vibrant color.
• Garlic cloves: Minced fresh for best flavor, adding the essential kick you expect from Chinese stir-fries.
• Ginger: Minced finely, it brings warmth and brightness to the finished dish.

How to Make Chinese Beef and Broccoli (牛肉炒西兰花)

Step 1: Prep and Marinate the Beef

Start by slicing your beef thinly against the grain — this is the magic step for that signature tenderness in Chinese Beef and Broccoli (牛肉炒西兰花). Toss the beef slices in a bowl with soy sauce, a bit of oil, and cornstarch. If you’re using baking soda, add it here for extra softness. Gently mix everything by hand until the beef is coated and glistening. Let it marinate for at least 10 minutes while you move on to the next steps; this gives the flavors a head start and ensures juicy, velvet-soft bites.

Step 2: Make the Stir-Fry Sauce

While the beef soaks up its marinade, grab a medium-sized bowl and whisk together chicken (or beef) stock, Shaoxing wine, more soy sauce (both regular and dark, if you have it), brown sugar, and cornstarch. This sauce is what binds the entire Chinese Beef and Broccoli (牛肉炒西兰花) experience: savory, glossy, and bursting with depth. Mix until the sugar and cornstarch dissolve fully, so the sauce is smooth and ready to thicken later.

Step 3: Steam the Broccoli

Pour about 1/4 cup water into a large nonstick skillet set over medium-high heat. Once it reaches a boil, add the broccoli florets and cover immediately. This quick steam, just a minute or so, brightens the broccoli and brings out its sweetness while keeping it perfectly crisp. Once the broccoli is just tender and the water has evaporated, transfer it to a plate. If any water remains in the pan, simply wipe it out with a paper towel for a fresh start.

Step 4: Sear the Beef

Add a slick of oil to your hot skillet and swirl it to coat the bottom. When the oil shimmers, lay the beef slices in a single layer. Let them sear, untouched, for about 30 seconds to develop a beautiful crust, then flip to quickly cook the other side. Stir and toss until the beef is lightly charred at the edges but still pink inside — the key to keeping it tender and juicy.

Step 5: Add Aromatics

Toss in the minced garlic and ginger, stirring them through the beef. Within seconds, you’ll smell that unmistakable, mouthwatering fragrance that makes stir-frying irresistible. Let them bloom just long enough to infuse the meat, but not so long they burn.

Step 6: Bring Everything Together

Return the broccoli to the skillet and give your sauce another stir (make sure the cornstarch hasn’t settled at the bottom). Pour the sauce over everything, stirring well as it bubbles and thickens — this only takes about a minute. As soon as the sauce is glossy and coats each piece beautifully, quickly transfer everything to a serving plate. Serve hot and dig in while it’s at its absolute best.

How to Serve Chinese Beef and Broccoli (牛肉炒西兰花)

Garnishes

A final flourish can make your Chinese Beef and Broccoli (牛肉炒西兰花) feel truly special. Try a sprinkling of toasted sesame seeds for crunch, finely sliced green onions for a pop of freshness, or even a dash of crushed red pepper if you like heat. Each garnish adds a little extra flair and aroma that takes the dish to the next level.

Side Dishes

This dish absolutely shines atop a fluffy bowl of steamed jasmine or white rice, soaking up all the luscious sauce. For variety, try it with brown rice, cauliflower rice, or even a tangle of noodles. Add a quick cucumber salad or a bowl of miso soup on the side to round out your meal with extra flavor and freshness.

Creative Ways to Present

Turn Chinese Beef and Broccoli (牛肉炒西兰花) into an eye-catching feast by serving it family-style on a large platter with extra broccoli florets and bright red pepper strips for contrast. For parties or meal prep, portion the stir-fry into takeout-style containers — fun, practical, and perfect for make-ahead lunches. Or tuck leftovers into a warm tortilla for the most delicious Asian-inspired wraps!

Make Ahead and Storage

Storing Leftovers

Pop any extras of your Chinese Beef and Broccoli (牛肉炒西兰花) into a tightly sealed container and store them in the refrigerator. The flavors meld even more overnight, so your leftovers will be just as delicious (if not better!) within 3 days of making.

Freezing

You can absolutely freeze this recipe for a quick meal later! Cool everything completely, then transfer to freezer bags or airtight containers. Chinese Beef and Broccoli (牛肉炒西兰花) will keep in the freezer for up to 2 months. Thaw in the refrigerator overnight so the texture stays as close to fresh as possible.

Reheating

For best results, reheat gently on the stovetop over medium heat, stirring frequently and adding a spoonful of water if the sauce looks too thick. If you’re in a rush, a microwave works too — cover loosely and heat in short bursts, stirring in between. Avoid overcooking to keep the beef tender and the broccoli crisp.

FAQs

Can I use a different cut of beef?

Absolutely! Flank steak is classic, but skirt steak, sirloin, or even thinly sliced chuck work beautifully. Just slice thin and against the grain to maintain that signature tenderness in Chinese Beef and Broccoli (牛肉炒西兰花).

Is dark soy sauce really necessary?

Dark soy sauce gives the dish its deep color and adds a more complex, slightly sweet flavor. If you don’t have it, you can use more regular soy sauce, but the final dish may be lighter in color and a touch less intense — still tasty, though!

How do I keep the beef tender?

Besides slicing against the grain, marinating with cornstarch (and baking soda, if using) works wonders. Avoid overcooking — a quick, high-heat sear keeps your beef juicy and tender every time.

Can I make Chinese Beef and Broccoli (牛肉炒西兰花) gluten-free?

Yes! Just use tamari or a certified gluten-free soy sauce, and ensure your cornstarch and stock are gluten-free. You’ll get all the great flavors with none of the gluten.

What vegetables can I substitute for broccoli?

No broccoli? No problem! Try snap peas, bok choy, asparagus, or a colorful medley of bell peppers. The sauce and beef are versatile enough to shine with almost any veggie you love.

Final Thoughts

There’s nothing quite like the homemade touch you get with Chinese Beef and Broccoli (牛肉炒西兰花) — each bite is a perfect blend of savory, sweet, and fresh. I hope this recipe brings as much joy to your table as it does to mine. Give it a try and let your kitchen fill with those irresistible aromas… then dig in and savor every delicious morsel!

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