Chinese Beef and Broccoli (牛肉炒西兰花)

Few dishes capture the essence of classic Chinese takeout like Beef and Broccoli. This recipe delivers tender, flavorful beef paired with crisp broccoli, all coated in a rich, savory sauce that tastes like it came straight from a restaurant—but is healthier and faster to make at home.

Whether you’re craving a weeknight dinner that comes together in just 30 minutes, or you’re a fan of quick and easy Asian-inspired meals, this Chinese Beef and Broccoli recipe will become a staple in your kitchen. With simple ingredients, straightforward techniques, and a few chef secrets for perfectly tender beef, this dish is both authentic and approachable.

Why You’ll Love This Recipe

• Restaurant-quality flavor at home: Enjoy the same taste as takeout, without additives or excess oil.
• Quick and easy: Prep and cook in just 30 minutes.
• Healthy alternative: Packed with lean protein and fresh broccoli, it’s better than most takeout meals.
• Customizable: Easily adapted to be gluten-free or with your preferred cut of beef.
• Family-friendly: Loved by kids and adults alike.
• Perfect over rice: Serve with steamed white or brown rice for a complete meal.

Ingredients Breakdown

This recipe is divided into three main components: meat and marinade, sauce, and stir-fry vegetables.

Meat and Marinade

• 1 lb flank steak, skirt steak, or other suitable cut (see Notes for alternatives)
• 1 tablespoon soy sauce
• 1 tablespoon peanut oil (or vegetable oil)
• 1 tablespoon cornstarch
• ½ teaspoon baking soda (optional, see Notes)

Sauce

• ½ cup chicken stock (or beef stock)
• 2 tablespoons Shaoxing wine (or dry sherry for gluten-free)
• 2 tablespoons soy sauce
• 1 teaspoon dark soy sauce (optional for color)
• 2 teaspoons brown sugar (or white sugar)
• 1 tablespoon cornstarch

Stir-Fry

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

Servings: 2–4

Tools & Equipment Needed

• Sharp knife and cutting board
• Medium and large mixing bowls
• Measuring spoons and cups
• Large nonstick skillet or wok
• Spatula or wooden spoon
• Small bowl for sauce
• Paper towels for wiping the pan
• Plate for resting cooked broccoli

Step-by-Step Instructions

1. Prepare the Beef

Slice the flank steak against the grain into ¼-inch thick slices or ½-inch sticks. Transfer to a bowl. Add 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1 tablespoon cornstarch. Optionally, add ½ teaspoon baking soda for tougher cuts. Mix gently until each slice is coated in a thin layer. Marinate for 10 minutes while preparing other ingredients.

2. Prepare the Sauce

Combine all sauce ingredients in a medium bowl: ½ 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 until smooth and set aside.

3. Steam the Broccoli

Pour ¼ cup water into a large nonstick skillet over medium-high heat and bring to a boil. Add the broccoli and cover. Steam for about 1 minute until it turns bright green and just tender. Transfer broccoli to a plate and wipe the pan dry with a paper towel if any water remains.

4. Cook the Beef

Add 1 tablespoon peanut oil to the skillet and heat until hot. Spread the marinated beef in a single layer. Let cook undisturbed for 30 seconds until the bottom is lightly browned. Flip and sear the other side briefly. Stir and cook until the outside is lightly charred but the inside is still slightly pink.

5. Add Aromatics

Add the minced garlic and ginger to the pan. Stir a few times to release their fragrance.

6. Combine Broccoli and Sauce

Return the broccoli to the skillet. Stir the sauce to ensure cornstarch is dissolved, then pour over the beef and broccoli. Cook and stir for about 1 minute until the sauce thickens and evenly coats the beef and broccoli.

7. Serve Immediately

Transfer everything to a plate and serve hot over steamed rice for a complete, authentic meal.

Tips & Variations

• Tender beef with tough cuts: Add ½ teaspoon baking soda to the marinade and extend marinating time to 30 minutes.
• Color boost: Dark soy sauce adds a deep brown hue and caramel undertones. If unavailable, a pinch of molasses works as a substitute.
• Oil alternatives: Use sesame oil at the end for extra flavor if peanut oil isn’t available.
• Gluten-free option: Replace soy sauce with tamari and Shaoxing wine with dry sherry.
• Vegetable variations: Add bell peppers, snow peas, or baby corn for extra texture and color.

Flavor Profile & Pairings

• Taste: Savory, slightly sweet, and umami-rich with a hint of garlic and ginger.
• Texture: Tender, juicy beef and crisp broccoli create a satisfying contrast.
• Serving Suggestions: Serve over steamed jasmine or brown rice. Add a side of fried rice or egg rolls for a complete takeout-style meal.

Nutritional Overview (Per Serving)

Nutrient	Amount
Calories	291 kcal
Protein	26.6 g
Carbohydrates	13.9 g
Fiber	1.5 g
Sugar	4.5 g
Fat	14.3 g
Saturated Fat	4.2 g
Cholesterol	48 mg
Sodium	790 mg
Potassium	487 mg
Calcium	45 mg
Iron	2 mg

Dietary notes: High in protein, naturally gluten-free if substitutions are used, low-carb, and packed with vegetables.

Make-Ahead & Meal Prep Tips

• Marinate beef ahead of time: Up to 30 minutes for maximum tenderness.
• Pre-chop broccoli and aromatics: Reduces prep time for weeknight cooking.
• Sauce prep: Mix sauce ingredients in advance and store in the fridge. Add cornstarch at the last minute before cooking.

FAQs

1. Can I use a different cut of beef?
Yes, flank, skirt, or sirloin works best. For tougher cuts, use baking soda in the marinade.

2. Can this recipe be made gluten-free?
Yes, replace soy sauce with tamari and Shaoxing wine with dry sherry.

3. How do I keep the broccoli crisp?
Steam briefly, then stir-fry quickly. Avoid overcooking to retain crunch and bright color.

4. Can I make this dish ahead of time?
Prepare beef and sauce in advance, but cook broccoli and combine just before serving to maintain freshness.

5. What if I like more sauce?
Double the sauce ingredients and ensure cornstarch is sufficient to thicken it without being runny.

Cooking Timeline (at a Glance)

Step	Time
Prep Ingredients	10–15 minutes
Marinate Beef	10 minutes
Steam Broccoli	1–2 minutes
Cook Beef & Aromatics	3–5 minutes
Combine Sauce & Broccoli	1–2 minutes
Total Time	30 minutes

Serving Suggestions

• Serve hot over steamed jasmine, basmati, or brown rice.
• Pair with fried rice, egg rolls, or dumplings for a complete meal.
• Garnish with sliced green onions or sesame seeds for extra flavor and presentation.

Recipe Variations

1. Spicy Beef and Broccoli: Add ½ teaspoon chili flakes or sliced fresh chili for a kick.
2. Vegetable Medley: Include carrots, bell peppers, or snow peas for a colorful, nutrient-packed dish.
3. Garlic Lovers’ Version: Double the garlic for a stronger aromatic flavor.
4. Low-Sodium Option: Use low-sodium soy sauce and stock to reduce sodium content.

Ingredient Spotlight

Flank or Skirt Steak: Lean, flavorful, and cooks quickly. Slicing against the grain ensures tenderness.

Broccoli: Provides crunch, vitamins, and a beautiful green color that contrasts perfectly with rich beef.

Shaoxing Wine: Adds depth and a subtle sweetness to the sauce; dry sherry is a good substitute.

Cornstarch: Essential for thickening the sauce and giving it that glossy, restaurant-style finish.

Pro Cooking Tips

• Slice beef thinly and against the grain for tenderness.
• Preheat the pan until oil is very hot for a quick sear.
• Steam broccoli just until tender-crisp to maintain color and texture.
• Stir sauce before pouring to dissolve cornstarch fully and avoid lumps.
• Serve immediately to preserve texture and flavor.

Storage & Freezing Guide

• Cooked dish: Refrigerate in an airtight container for up to 2 days. Reheat gently to avoid overcooking.
• Prepped ingredients: Marinate beef and store separately from sauce and broccoli for up to 24 hours.
• Freezing: Not recommended for cooked broccoli as it may become mushy; beef and sauce can be frozen separately.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount	Notes
Calories	291 kcal	Protein-packed
Protein	26.6 g	High-quality beef
Carbs	13.9 g	Mostly from broccoli
Fiber	1.5 g	From vegetables
Sugars	4.5 g	Balanced sweetness
Fat	14.3 g	Healthy oils
Saturated Fat	4.2 g	Minor portion
Sodium	790 mg	Adjustable with low-sodium soy sauce

Expanded Conclusion

Chinese Beef and Broccoli is the ultimate home-cooked takeout. Juicy, tender beef meets crisp, vibrant broccoli in a savory, slightly sweet sauce that’s as satisfying as it is healthy. This recipe is quick, adaptable, and perfect for busy weeknights or weekend family dinners.

With simple ingredients, clear steps, and professional tips, you can create a dish that rivals restaurant quality. Serve it over rice, customize the sauce, and enjoy a meal that’s packed with flavor and nutrition.

Bring this recipe into your rotation and enjoy a healthier, homemade version of a beloved Chinese classic. Your family, friends, and taste buds will thank you.

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