Chinese Beef and Broccoli Recipe

If you’re looking for that perfect balance of savory, succulent, and crisp, Chinese Beef and Broccoli is the weeknight dinner your table needs. With tender slices of beef, vibrant green broccoli, and a glossy brown sauce that clings to every bite, this classic brings all the excitement of your favorite take-out right to the comfort of home. Whether you’re after a healthier spin on take-out or simply want a quick, crowd-pleasing meal, Chinese Beef and Broccoli delivers unforgettable flavor with very little fuss.

Ingredients You’ll Need

Part of the magic of Chinese Beef and Broccoli is how such simple, everyday ingredients can come together to create a dish bursting with flavor. Every component brings something special—juiciness, crunch, umami, or color—so don’t skip anything on this list!

• Flank steak: Go for flank or skirt steak; when sliced properly, it turns meltingly tender in a flash.
• Soy sauce: Essential for that deep, savory flavor—use tamari for a gluten-free variation.
• Peanut oil (or vegetable oil): Offers a nutty aroma and high smoke point, keeping your stir-fry crisp, not greasy.
• Cornstarch: Your secret weapon for velvet-smooth beef and a shiny, thickened sauce.
• Baking soda (optional): Great for tenderizing tougher cuts—your beef will stay juicy, even if you use a budget cut.
• Chicken stock (or beef stock): Adds richness and body to the sauce so it coats everything beautifully.
• Shaoxing wine (or dry sherry): For that elusive “restaurant flavor”—don’t skip or sub with a splash of dry sherry if needed.
• Dark soy sauce: Deepens the color and layers in a subtle caramel note.
• Brown sugar: Balances the salty, savory notes with gentle sweetness.
• Broccoli: Bright and crisp-tender, broccoli soaks up the sauce and offers irresistible texture.
• Garlic: Classic in any stir-fry—minced fresh for vibrant pungency.
• Ginger: Adds warmth and zing, tying everything together in each bite.
• Water: Used for pre-steaming broccoli without blanching, ensuring vivid color and snap.

How to Make Chinese Beef and Broccoli

Step 1: Slice and Marinate the Beef

Start by slicing your steak against the grain to about 1/4-inch strips (or slightly thicker if you like bigger bites). This keeps the beef meltingly tender, even after a quick stir-fry. Then, toss your beef in a bowl with soy sauce, peanut oil, and cornstarch—if you’re using a tougher cut, add that pinch of baking soda and marinate for a bit longer. Massaging the marinade in by hand ensures every piece gets attention for maximum flavor and juiciness.

Step 2: Mix the Sauce

Combine all your sauce ingredients—stock, Shaoxing wine, soy sauces, brown sugar, and cornstarch—in a bowl and whisk well. This little step is crucial for achieving a rich, well-emulsified sauce that clings to every piece of beef and broccoli. Make sure the cornstarch dissolves fully so the sauce will thicken evenly later.

Step 3: Pre-Steam the Broccoli

In a large skillet, add about 1/4 cup of water and bring it to a boil over medium-high heat. Toss in your broccoli florets and cover for just about a minute—enough for the broccoli to turn a vibrant green and just-tender while retaining its snap. Once done, transfer it out and wipe the pan dry; this avoids any steaming when it’s time to sear your beef.

Step 4: Sear the Beef

Add a splash of oil to your hot, dry skillet and let it shimmer. Quickly spread your marinated steak in a single layer, allowing each side to brown without moving it around too much—just 30 seconds or so per side does the trick. You want a light char while keeping the center juicy and pink.

Step 5: Aromatics and Assembly

Toss in minced garlic and ginger; let them sizzle and release that irresistible fragrance, stirring fast so they don’t burn. Now, return your pre-steamed broccoli to the pan. Give your sauce one last stir (that cornstarch tends to settle!), then pour it over everything and watch it quickly thicken and glaze all the good bits.

Step 6: Serve Hot

As soon as the sauce is glossy and coats every floret and strip of beef, take the skillet off the heat and transfer straight to your serving plate. This is the moment Chinese Beef and Broccoli truly comes alive—ready to be enjoyed at its piping-hot best!

How to Serve Chinese Beef and Broccoli

Garnishes

A few thoughtful garnishes can make Chinese Beef and Broccoli not just taste, but look like restaurant-quality fare. Sprinkle freshly sliced scallions for a pop of color, add toasted sesame seeds for nutty crunch, or drizzle with a dash of toasted sesame oil as a finishing flourish. These little touches elevate every bite and make the dish extra inviting.

Side Dishes

This dish is an instant match with a bowl of hot steamed rice, soaking up every drop of savory sauce. You could also pair it with jasmine or brown rice for a different flavor, or serve alongside classic Chinese appetizers like spring rolls or a light cucumber salad for a refreshing contrast.

Creative Ways to Present

Why stick to bowls? Serve your Chinese Beef and Broccoli piled high on a platter for family-style dinners, or tuck it into lettuce wraps for a fresh, hands-on twist. Leftovers even make a terrific filling for wraps or rice bowls, ensuring nothing goes to waste and every meal feels new and exciting.

Make Ahead and Storage

Storing Leftovers

Leftover Chinese Beef and Broccoli keeps very well for several days. Transfer any extras to an airtight container once cooled—storing the beef and broccoli with the sauce keeps everything perfectly moist. It’s easy to grab for a quick lunch or another dinner!

Freezing

If you want to freeze leftovers, spread them out on a tray to cool, then pack into freezer-safe containers or bags. While the broccoli may lose a bit of its crispness once thawed, the overall flavor still shines. For best texture, try to consume within a month.

Reheating

To gently warm Chinese Beef and Broccoli, reheat in a skillet over medium-low heat with a splash of water to loosen the sauce, stirring just until heated through. If microwaving, use short intervals and stir often to keep everything heated evenly and prevent the beef from getting tough.

FAQs

Can I use another type of beef for Chinese Beef and Broccoli?

Definitely! While flank steak is classic, skirt steak, sirloin, or even rump steak will work nicely. If you pick a tougher cut, just remember to use a little baking soda in the marinade and increase your marinating time to guarantee tenderness.

Is it possible to make Chinese Beef and Broccoli gluten-free?

Absolutely, and it’s simple. Swap in tamari for regular soy sauce and use dry sherry in place of Shaoxing wine. With just those easy changes, you can make Chinese Beef and Broccoli safe for those with gluten sensitivities.

What’s the secret to super tender beef?

It’s largely about slicing against the grain and using cornstarch in your marinade. For extra tricky cuts, that tiny bit of baking soda works wonders to break down fibers, giving you the juiciest, most velvety beef possible.

Can I use frozen broccoli?

Yes, frozen broccoli works in a pinch—just steam it lightly before adding so it stays bright and tender. You might want to skip the water steaming step in the skillet and shorten the stir-frying time since frozen broccoli cooks more quickly.

What vegetables can I add to change things up?

Chinese Beef and Broccoli is endlessly flexible! Add bell peppers, snap peas, mushrooms, or even baby corn for new textures and flavors. This dish is a fantastic base to use up any fresh produce you have on hand, keeping dinner both colorful and satisfying.

Final Thoughts

Chinese Beef and Broccoli is a dish everyone deserves to have in their home-cooking lineup. It’s that perfect mix of comfort, flavor, and speed—a recipe you’ll find yourself making again and again. Give it a try, and don’t be surprised when you crave it even more than your favorite take-out!

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