Name: Chinese Beef and Broccoli Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb flank steak, skirt steak, or other suitable cut; 1 tablespoon soy sauce; 1 tablespoon peanut oil (or vegetable oil); 1 tablespoon cornstarch; 1/2 teaspoon baking soda (Optional); 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; 1 head broccoli, cut into bite-sized florets; 1 tablespoon peanut oil (or vegetable oil); 3 garlic cloves, minced; 2 teaspoons ginger, minced

Introduction

Chinese Beef and Broccoli is a classic stir-fry dish known for its savory sauce and tender beef paired with crisp broccoli. It’s quick to prepare and perfect for a satisfying weeknight meal. This recipe balances rich flavors with simple ingredients for an authentic taste.

This image shows a close-up of a stir fry in a black pan. The dish has two main layers: tender, thin slices of cooked beef that are deep brown and glossy with sauce, and bright green broccoli florets scattered evenly throughout. The beef pieces are slightly curled and covered in a thick, dark brown sauce with small bits of garlic or ginger visible. The broccoli adds a fresh, textured contrast with its bumpy surface and lighter green stems. The scene sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb flank steak, skirt steak, or other cut (see footnote 1)
1 tablespoon soy sauce
1 tablespoon peanut oil (or vegetable oil)
1 tablespoon cornstarch
1/2 teaspoon baking soda (optional) (see footnote 1)
1/2 cup chicken stock (or beef stock)
2 tablespoons Shaoxing wine (or dry sherry)
2 tablespoons soy sauce
1 teaspoon dark soy sauce (see footnote 2)
2 teaspoons brown sugar (or white sugar)
1 tablespoon cornstarch
1 head broccoli, cut to bite-size florets
1 tablespoon peanut oil (or vegetable oil) (see footnote 3)
3 garlic cloves, minced
2 teaspoons ginger, minced

Instructions

Step 1: Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Place in a small bowl and add 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1 tablespoon cornstarch. Mix gently by hand to coat all slices in a thin layer of the marinade. Let it marinate for 10 minutes while you prepare other ingredients.
Step 2: In a medium bowl, combine 1/2 cup chicken stock, 2 tablespoons Shaoxing wine, 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 teaspoons brown sugar, and 1 tablespoon cornstarch. Stir the sauce mixture well and set aside.
Step 3: Pour 1/4 cup water into a large nonstick skillet and bring to a boil over medium-high heat. Add the broccoli florets, cover, and steam until just tender and the water evaporates, about 1 minute. Remove the broccoli and set aside on a plate. Wipe the pan dry with a paper towel held in tongs if any water remains.
Step 4: Add 1 tablespoon peanut oil to the skillet and heat over medium-high until hot. Spread the marinated beef in a single layer. Let it cook undisturbed for 30 seconds until browned on the bottom, then flip and cook the other side for a few seconds. Stir the beef and cook until lightly charred on the surface but still pink inside.
Step 5: Add the minced garlic and ginger to the beef, stirring a few times to release their aroma and flavor.
Step 6: Return the broccoli to the skillet. Stir the prepared sauce again to dissolve the cornstarch completely, then pour it over the beef and broccoli. Cook and stir until the sauce thickens, about 1 minute. Remove from heat and transfer to a plate. Serve hot as a main dish.

Tips & Variations

For extra tender beef, marinate with a pinch of baking soda for 15–20 minutes before washing off and continuing with the recipe.
If Shaoxing wine is unavailable, dry sherry or even a splash of sake works well as a substitute.
Use vegetable oil if peanut oil is not on hand, but peanut oil adds a distinctive, authentic flavor.
To add more color and nutrition, include sliced bell peppers or snap peas along with the broccoli.

Storage

Store leftover beef and broccoli in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. Avoid overcooking when reheating to keep the broccoli crisp and beef tender.

How to Serve

A bowl with three layers, starting with a base layer of white fluffy rice at the bottom, topped with a thick layer of dark brown beef slices glazed in sauce mixed with green broccoli florets all over. The bowl is light beige with an uneven edge, and on its right side part of a dark gray cloth is visible. Next to the bowl, on a white marbled surface, are a small white and blue ceramic jar with a lid, a small wooden bowl with white salt, and a pair of dark brown chopsticks resting on the edge of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

Yes, flank steak and skirt steak are ideal for their texture, but you can also use sirloin or ribeye thinly sliced. Just be sure not to overcook the beef to maintain tenderness.

How do I prevent the broccoli from becoming mushy?

Steam the broccoli briefly until just tender and avoid overcooking during stir-fry. Cooking it separately before adding to the skillet helps retain its crispness.

Chinese Beef and Broccoli Recipe

Print Recipe

★★★★★

4.5 from 125 reviews

A classic Chinese Beef and Broccoli stir-fry featuring tender marinated flank steak cooked to perfection with fresh broccoli florets in a savory and slightly sweet soy-based sauce. Quick to prepare and perfect for a flavorful weeknight dinner.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Chinese

Ingredients

Scale

Beef Marinade

1 lb flank steak, skirt steak, or other suitable 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 into bite-sized florets
1 tablespoon peanut oil (or vegetable oil)
3 garlic cloves, minced
2 teaspoons ginger, minced

Instructions

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. Place in a small bowl and add soy sauce, peanut oil, and cornstarch. Mix gently by hand until all slices are evenly coated. Let marinate for 10 minutes while preparing other ingredients.
Make the sauce: In a medium bowl, combine chicken or beef stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Stir thoroughly until the cornstarch is dissolved and the sauce is smooth.
Steam the broccoli: Pour 1/4 cup water into a large nonstick skillet over medium-high heat and bring to a boil. Add the broccoli florets and cover with a lid. Steam until broccoli becomes tender and the water evaporates, about 1 minute. Transfer broccoli to a plate and wipe out the pan if needed.
Cook the beef: Add the tablespoon of oil to the skillet and swirl to coat. Heat oil over medium-high until hot. Arrange the marinated beef in a single layer. Let it cook undisturbed for 30 seconds until the bottom browns, then flip and cook the other side briefly. Stir and cook until the beef is lightly charred on the surface but still pink inside.
Add aromatics: Add minced garlic and ginger to the beef. Stir occasionally to release their flavors and aromas into the beef, cooking for about 30 seconds to 1 minute.
Combine and thicken sauce: Return the steamed broccoli to the pan. Stir the sauce again to ensure the cornstarch is fully dissolved, then pour into the skillet. Stir continuously for about 1 minute as the sauce thickens and coats the beef and broccoli. Remove from heat and serve immediately while hot.