Chinese Beef and Broccoli

This Chinese Beef and Broccoli brings together juicy strips of seared beef and bright green broccoli in a glossy, savory sauce that is both comforting and quick to make. It is the meal I turn to when I want a restaurant-quality dinner with homey ingredients and the flavor just seems to get better every time I make it for family or friends.

I first cooked this to impress my parents the night they visited my new apartment and now it is the number one requested dish on birthdays at our home.

What You'll Need

• Flank steak: provides tenderness and soaks up the marinade beautifully look for good marbling and slice very thin against the grain for best texture
• Soy sauce: brings out deep savory notes choose a naturally brewed one for best taste
• Peanut oil: adds a nutty aroma and high heat stability but a neutral oil also works
• Cornstarch: helps the beef stay juicy and creates a silky sauce
• Baking soda: can help tenderize the steak use if your beef is a little tough but only in the listed amount
• Chicken stock: adds richness and flavor to the sauce homemade or low-sodium is best if you have it
• Shaoxing wine: gives authentic depth use dry sherry if needed but Shaoxing is classic for Chinese stir fry
• Brown sugar: rounds out the savory with gentle sweetness it makes the sauce glossy as well
• Broccoli: should be crisp and fresh with deep green florets for best crunch and color
• Garlic and fresh ginger: infuse the oil for the most aromatic results pick plump garlic cloves and lively ginger root

How to Make It

Marinate the Beef:

Slice your beef thinly across the grain to ensure tenderness. Mix with soy sauce oil cornstarch and baking soda if using until all pieces are evenly coated. Let the mixture rest at least thirty minutes in the fridge. This allows the marinade to really soak in and the cornstarch to build a light velvety coating on the steak.

Mix the Sauce:

While the beef marinates whisk together chicken stock Shaoxing wine both soy sauces and brown sugar in a small bowl. Make sure the sugar dissolves fully to guarantee a smooth gloss later on.

Blanch the Broccoli:

Bring a pot of salted water to a boil. Drop in bite-sized broccoli florets and cook just one to two minutes until they turn bright green. Scoop out and rinse with cold water to keep their snap.

Stir Fry the Aromatics:

Heat oil in a wide heavy skillet or wok over medium-high flame. Toss in minced garlic and ginger. Stir these two constantly for about thirty seconds just until their fragrance bursts out avoid burning for best flavor.

Sear the Beef:

Spread the marinated steak pieces evenly in the hot pan. Let them sear without stirring for about one minute then toss. Continue to cook another one to two minutes until almost fully browned but not dry. The secret is a very hot surface and short cooking time to keep the beef juicy.

Combine and Finish:

Pour the prepared sauce over the beef. Toss quickly to coat then add the blanched broccoli. Stir the whole pan together so everything is bathed in sauce and broccoli is just tender but still crisp bright green. Let the mixture bubble for a minute until the sauce thickens and clings. Serve hot over rice or noodles.

My favorite part is using plenty of ginger sometimes even more than the recipe says. My grandmother always insisted extra ginger is the trick for turning a simple stir fry into something memorable. Every time I open that jar and breathe in the scent it reminds me of sitting at her kitchen table on weeknights swallowing broccoli florets almost as fast as she could cook them.

Storage Tips

Leftovers go straight into an airtight container and will keep well for up to three days in the fridge. Reheat gently in a skillet with a splash of water to help the sauce come back to life. Try to store the beef and broccoli together with the sauce so it stays moist and flavorful.

Ingredient Swaps

No Shaoxing wine Do not worry dry sherry is an easy household substitute and still gives that authentic depth. Chicken stock can be swapped with beef stock for an even richer taste. If you only have regular soy sauce skip the dark soy but add a little extra for stronger color.

Serving Suggestions

This stir fry is perfect with steamed jasmine rice but it is also great draped over chewy Asian noodles. Top with sesame seeds or sliced scallions for extra crunch or serve with a side of fresh cucumber salad to balance the rich sauce.

Cultural History

Beef and broccoli as most Westerners know it actually has roots in Chinese-American cuisine blending Cantonese cooking styles with locally available vegetables. Broccoli is not common in classic Chinese kitchens but its quick cooking and affinity for bold sauces made it a star of takeout menus. Every family has their own riff and this is mine.

Seasonal Adaptations

Switch broccoli for snap peas or baby bok choy in spring for variety. In winter add some sliced carrots or water chestnuts for seasonal crunch. Try a little chili for added heat in colder months to warm you up.

Success Stories

This is the kind of dish that disappears at potluck tables. My friends have begged for the recipe after tasting it and even picky eaters in our circle pile extra broccoli on their plates. One friend started making it in bulk to freeze for family dinners and now everyone looks forward to it after a long work day.

Freezer Meal Conversion

To make this freezer friendly let beef cool completely then package with cooked broccoli and all the sauce in freezer bags. Lay them flat to freeze for quick reheating. Thaw overnight in the fridge and reheat in a skillet adding just a splash of water to revive the sauce.

With a hot pan and sharp knife this dish is your ticket to weeknight comfort and a sense of accomplishment after just one meal. If you ever doubted you could make takeout-worthy stir fry at home this is the recipe to prove you can.

Recipe FAQs

→ How do you keep beef tender in this dish?

Marinating the beef with cornstarch, oil, and a little baking soda helps tenderize the meat and ensure a soft texture.

→ Can I use a different cut of beef?

Yes, flank steak works well, but skirt steak or sirloin are good substitutes for this preparation.

→ What is the purpose of Shaoxing wine in the sauce?

Shaoxing wine adds depth and authentic flavor, but dry sherry can be substituted if unavailable.

→ How do I keep broccoli crisp?

Stir-frying the broccoli briefly ensures it stays bright and retains its crisp texture.

→ Can this dish be made without soy sauce?

Soy sauce is essential for flavor, but tamari or coconut aminos can be used as alternatives if needed.

→ Should the beef be sliced thinly?

Yes, thin slices help cook the beef quickly and evenly, resulting in a tender bite.