Have you ever come home after a long day craving that classic takeout flavor of Chinese Beef and Broccoli, but without the wait or the extra cost? I know I have, and that’s why I’ve perfected this homemade version that’s just as good—if not better—than your favorite restaurant’s. This Chinese Beef and Broccoli recipe brings tender beef, crisp broccoli, and a savory sauce together in under 30 minutes, making it a go-to for busy weeknights.
In my experience, nothing beats the satisfaction of stirring up your own Chinese Beef and Broccoli, especially when you see how easy it is to get that glossy, flavorful result at home. It’s one of those dishes that feels indulgent but is actually pretty healthy too, packed with veggies and lean protein. I’ve made it countless times for family dinners, and it always gets rave reviews—let’s dive into how you can make it yourself and wow your loved ones tonight!
Key Takeaways:
- Chinese Beef and Broccoli is a quick stir-fry that’s ready in just 25 minutes, perfect for weeknight meals.
- Uses simple pantry staples, saving you time on shopping trips.
- Offers bold, authentic flavors with tender beef and crunchy broccoli in every bite.
- Marinate the beef briefly for maximum tenderness and flavor infusion.
- Stores well in the fridge for up to 3 days, ideal for meal prep.
Why You’ll Adore This Chinese Beef and Broccoli
Restaurant-Quality Taste at Home: Imagine biting into juicy beef coated in a glossy sauce that clings perfectly to crisp broccoli— that’s the magic of this Chinese Beef and Broccoli. I’ve tried many versions, but this one nails the balance of savory and slightly sweet notes every time. You won’t believe it’s not from your local spot.
Super Simple and Speedy: With just a handful of ingredients and one wok, you’ll have dinner on the table before you know it. It’s forgiving for beginners, and in my kitchen, it’s become a staple because who has time for complicated recipes? You’ll love how effortless it feels.
Healthy Twist on a Favorite: Loaded with broccoli, this Chinese Beef and Broccoli packs in nutrients without skimping on flavor. We all need more greens, right? It’s a dish that satisfies cravings while keeping things balanced and wholesome.
Versatile for Any Meal: Whether you’re serving it over rice for lunch or with noodles for dinner, this recipe adapts beautifully. I’ve even used leftovers in wraps—talk about flexible! It’s the kind of meal that makes you excited to cook.
Essential Ingredients for Chinese Beef and Broccoli
Flank Steak: This lean cut of beef is ideal for slicing thin and stir-frying quickly, ensuring it stays tender in your Chinese Beef and Broccoli. I always choose grass-fed when possible for extra flavor and nutrition. It absorbs the marinade beautifully, becoming the star of the dish without overpowering the veggies.
Fresh Broccoli Florets: Crisp and vibrant, broccoli adds the perfect crunch and color to this stir-fry. Steaming them briefly keeps their nutrients intact while complementing the sauce’s richness. In my experience, using fresh over frozen makes a noticeable difference in texture.
Soy Sauce and Oyster Sauce: These umami-packed staples form the base of the sauce, giving your Chinese Beef and Broccoli that authentic glossy finish and savory depth. Soy brings saltiness, while oyster sauce adds a subtle sweetness. Together, they elevate simple ingredients into something extraordinary.
How to Make Chinese Beef and Broccoli
Prepare and Marinate the Beef
Start by slicing your flank steak thinly against the grain—this helps it stay tender once cooked in the Chinese Beef and Broccoli. In a bowl, toss the slices with soy sauce, cornstarch, and a touch of sesame oil for about 15 minutes. This quick marinate locks in juices and gives that velvety texture we all love. I’ve found that even a short soak makes a big difference in flavor penetration.
Blanch the Broccoli and Make the Sauce
While the beef marinates, bring a pot of water to a boil and blanch the broccoli florets for just 1-2 minutes until bright green and crisp-tender. Drain and set aside to stop the cooking—overdone broccoli can turn mushy, which we definitely don’t want. Meanwhile, whisk together the sauce ingredients like oyster sauce, garlic, and ginger in a small bowl; the aroma alone will have your kitchen smelling amazing and build excitement for the final Chinese Beef and Broccoli dish.
Stir-Fry Everything Together
Heat oil in a wok over high heat, then add the marinated beef in a single layer, searing for 1-2 minutes per side until browned—this Chinese Beef and Broccoli step is all about speed to keep things juicy. Push the beef aside, toss in the broccoli, and pour in the sauce, stirring vigorously for another minute until everything is coated and glossy. Taste and adjust seasoning if needed; the heat creates that perfect wok hei flavor. Serve hot over steamed rice for the ultimate comfort meal.
Ingredients
- 1 lb flank steak, thinly sliced
- 4 cups broccoli florets
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp vegetable oil
- 1 tsp sesame oil
- 1/4 cup beef broth
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Chinese Beef and Broccoli Instructions
- Slice the flank steak thinly against the grain. In a bowl, combine with 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil. Let marinate for 15 minutes.
- Bring a pot of water to boil. Blanch broccoli for 1-2 minutes, then drain and rinse with cold water. Set aside.
- In a small bowl, mix remaining soy sauce, oyster sauce, beef broth, garlic, ginger, and 1 tsp cornstarch slurry.
- Heat 1 tbsp vegetable oil in a wok over high heat. Add marinated beef in batches, stir-fry 1-2 minutes until browned. Remove and set aside.
- Add remaining oil, toss in broccoli for 1 minute, then return beef to wok.
- Pour in sauce, stir-fry 1-2 minutes until thickened and everything is coated. Garnish with sesame seeds if desired.
Pro Tips for the Best Chinese Beef and Broccoli
Slice Beef Thinly: Cutting against the grain ensures tenderness—I’ve ruined a few batches by skipping this, so don’t!
High Heat is Key: Use the hottest setting on your wok to get that sear without overcooking the veggies.
Taste as You Go: Adjust the sauce with a bit more honey if you like it sweeter; it’s all about personal preference in your Chinese Beef and Broccoli.
You Must Know
- This recipe serves 4 and clocks in at about 350 calories per serving, making it a balanced meal option.
- Flank steak works best, but sirloin is a great substitute if you prefer.
- The sauce thickens quickly due to cornstarch, so add it last to avoid clumping.
- Fresh ginger adds zing—dried won’t give the same fresh kick.
How to Store Chinese Beef and Broccoli
Once cooled, transfer your Chinese Beef and Broccoli to an airtight container and refrigerate for up to 3 days. For longer storage, freeze in portions for up to 2 months, though the broccoli might soften a bit upon thawing. To reheat, stir-fry gently on the stovetop with a splash of water or broth to revive the sauce’s consistency without drying it out.
Customizing Your Chinese Beef and Broccoli
If beef isn’t your thing, swap it for chicken or tofu to keep this Chinese Beef and Broccoli vegetarian— the marinade works wonders on either. Add bell peppers or carrots for extra color and crunch, or dial up the heat with chili flakes. For a low-carb twist, serve over cauliflower rice instead of white; I’ve linked to our high-protein honey garlic shrimp for more stir-fry inspo that pairs well with variations like this.
What to Serve with Chinese Beef and Broccoli
Pair this dish with steamed jasmine rice to soak up the delicious sauce, or try egg fried rice for added texture. A simple cucumber salad with rice vinegar cuts through the richness perfectly. For drinks, green tea or a light Riesling complements the Asian flavors without overpowering. Don’t forget fortune cookies for fun if you’re hosting!
Chinese Beef and Broccoli
This beef and broccoli is a popular Chinese take-out meal and it's also easy enough to make at home. It's also healthier than most take-out meal options. With juicy tender beef and crisp broccoli brought together in a rich brown sauce, this quick dinner is as colorful as it is delicious. Serve it over hot rice for an authentic Chinese take-out dinner.
Timing
Recipe Details
Ingredients
- 01 1 lb flank steak (skirt steak, or other cut (*see footnote 1))
- 02 1 tablespoon soy sauce
- 03 1 tablespoon peanut oil (or vegetable oil)
- 04 1 tablespoon cornstarch
- 05 1/2 teaspoon baking soda (Optional (*see footnote 1))
- 06 1/2 cup chicken stock (or beef stock)
- 07 2 tablespoons Shaoxing wine (or dry sherry)
- 08 2 tablespoons soy sauce
- 09 1 teaspoon dark soy sauce ((*footnote 2))
- 10 2 teaspoons brown sugar (or white sugar)
- 11 1 tablespoon cornstarch
- 12 1 head broccoli (cut to bite-size florets)
- 13 1 tablespoon peanut oil (or vegetable oil (*Footnote 3))
- 14 3 garlic cloves (minced)
- 15 2 teaspoons ginger (minced)
Instructions
Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch (*Footnote 1). Gently mix well by hand until all the slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing the other ingredients.
Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.
Add 1/4 cup water into a large nonstick skillet over medium-high heat until the water begins to boil. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates,1 minute or so. Transfer broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there’s any water left.
Add the oil and swirl to coat the bottom. Heat over medium high heat until hot. Spread the steak in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately. Serve hot as a main dish.
Notes & Tips
FILED UNDER:
NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Must-Know Tips
Professional Secrets
Frequently Asked Questions About Chinese Beef and Broccoli
Can I make Chinese Beef and Broccoli ahead of time?
Absolutely, you can marinate the beef and prep the veggies a day in advance to save time. Just stir-fry everything fresh when ready to eat for the best texture. It’s a great meal-prep option that holds up well.
How long does Chinese Beef and Broccoli last in the fridge?
Stored properly in an airtight container, it stays good for 3-4 days. Beyond that, freeze it to extend freshness. Always reheat thoroughly to enjoy it safely.
Is Chinese Beef and Broccoli gluten-free?
It can be with tamari instead of soy sauce and a gluten-free oyster sauce alternative. Check labels carefully. This swap keeps the flavor intact while accommodating dietary needs.
What’s the best cut of beef for this recipe?
Flank or sirloin works best in your Chinese Beef and Broccoli for tenderness when sliced thin. Avoid tougher cuts like chuck. In my experience, quality beef elevates the whole dish.
Can I use frozen broccoli?
Yes, but thaw and drain it well first to prevent sogginess. Fresh is preferable, but frozen saves time on busy days.
How do I make the sauce thicker for Chinese Beef and Broccoli?
Add a cornstarch slurry at the end and stir quickly—this Chinese Beef and Broccoli trick gives that glossy, clingy sauce. Practice makes perfect for the right consistency.
Is this recipe spicy?
Not inherently, but you can add sriracha or red pepper flakes to taste. It’s mild by default, appealing to all ages.
Can I double the recipe?
Sure, just cook in batches to avoid overcrowding the wok. For more tips on scaling up stir-fries, check our Korean ground beef bowl recipe—similar quick-cook vibes!
Final Thoughts
There’s something truly special about whipping up this Chinese Beef and Broccoli in your own kitchen—it captures all the comfort of takeout with the pride of homemade. I hope this recipe becomes a favorite in your rotation, just like it has in mine. Give it a try tonight and let me know how it turns out; tag us in your photos for a chance to be featured!