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Chinese Beef and Broccoli Recipe

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★★★★★

4.4 from 69 reviews

This classic Chinese Beef and Broccoli recipe features tender slices of marinated flank steak stir-fried to perfection and combined with crisp, steamed broccoli in a savory, slightly sweet soy-based sauce. Quick to prepare and packed with flavor, this dish is perfect for a comforting weeknight dinner or an impressive meal for guests.

Ingredients

Scale

Beef Marinade

  • 1 lb flank steak, skirt steak, or other cut
  • 1 tablespoon soy sauce
  • 1 tablespoon peanut oil (or vegetable oil)
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking soda (Optional)

Sauce

  • 1/2 cup chicken stock (or beef stock)
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 2 tablespoons soy sauce
  • 1 teaspoon dark soy sauce
  • 2 teaspoons brown sugar (or white sugar)
  • 1 tablespoon cornstarch

Vegetables and Aromatics

  • 1 head broccoli, cut to bite-size florets
  • 1 tablespoon peanut oil (or vegetable oil)
  • 3 garlic cloves, minced
  • 2 teaspoons ginger, minced

Instructions

  1. Prepare the Beef: Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. In a small bowl, combine the sliced beef with 1 tablespoon soy sauce, 1 tablespoon peanut oil, 1 tablespoon cornstarch, and optionally 1/2 teaspoon baking soda. Gently mix by hand ensuring all slices are coated evenly. Marinate for 10 minutes while preparing other ingredients.
  2. Make the Sauce: In a medium-sized bowl, combine 1/2 cup chicken or beef stock, 2 tablespoons Shaoxing wine, 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 teaspoons brown sugar, and 1 tablespoon cornstarch. Mix well until the cornstarch is dissolved. Set aside.
  3. Steam the Broccoli: Pour 1/4 cup water into a large nonstick skillet and heat over medium-high until it begins to boil. Add the broccoli florets and cover the skillet. Steam the broccoli for about 1 minute until it turns tender but still crisp and the water evaporates. Remove broccoli to a plate and wipe out any remaining water from the pan with a paper towel.
  4. Cook the Beef: Add 1 tablespoon peanut oil to the skillet and swirl to coat the bottom. Heat over medium-high heat until the oil is hot. Spread the marinated beef in a single layer in the skillet without stirring. Cook for about 30 seconds until the bottom side is browned, then flip and cook the other side for a few seconds. Stir and continue cooking until the beef is lightly charred on the surface but still pink inside.
  5. Add Aromatics: Stir in the minced garlic and minced ginger. Stir a few times to release their aroma and flavors, about 30 seconds.
  6. Combine and Finish: Return the steamed broccoli to the skillet. Stir the prepared sauce again to fully dissolve the cornstarch and pour it into the pan. Cook while stirring until the sauce thickens and coats the beef and broccoli, about 1 minute. Remove from heat and transfer to a serving plate. Serve hot as a main dish.

Notes

  • Using baking soda in the beef marinade helps tenderize the meat but is optional.
  • If Shaoxing wine is unavailable, dry sherry is a good substitute.
  • Dark soy sauce adds color and depth of flavor but can be omitted if unavailable.
  • Make sure to cut the beef against the grain for maximum tenderness.
  • Steaming broccoli quickly helps retain its vibrant color and crisp texture.

Keywords: Chinese beef and broccoli recipe, stir-fry beef and broccoli, classic Chinese dinner, easy beef stir fry

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