Chinese Beef and Broccoli Recipe

If you have a craving for a classic takeout favorite that you can easily whip up at home, look no further than Chinese Beef and Broccoli. This dish brings together tender, perfectly seared beef and crisp-tender broccoli drenched in a savory, slightly sweet sauce that sings with flavors of soy, garlic, and ginger. It’s a harmonious blend of textures and tastes that’s both nourishing and indulgent, making it a staple for anyone who loves authentic Chinese-inspired cooking. Once you try this recipe, you’ll never look at takeout the same way again!

Ingredients You’ll Need

For this Chinese Beef and Broccoli recipe, we keep things straightforward but impactful. Each ingredient plays a crucial role—whether it’s for building the sauce’s complex flavor, tenderizing the beef, or adding that vibrant crunch to the broccoli. Having these essentials on hand ensures your dish turns out perfectly balanced every time.

• 1 lb flank steak or skirt steak: Choose a tender cut for the juiciest texture and easy slicing against the grain.
• 1 tablespoon soy sauce: Adds a salty, umami foundation to the beef marinade.
• 1 tablespoon peanut oil (or vegetable oil): High smoke point helps get a great sear without burning flavors.
• 1 tablespoon cornstarch: Coats the beef to keep it tender and helps thicken the sauce later on.
• 1/2 teaspoon baking soda (optional): Works as a tenderizer if you want super-soft beef texture.
• 1/2 cup chicken stock (or beef stock): Creates a rich, flavorful base for the sauce.
• 2 tablespoons Shaoxing wine (or dry sherry): Brings depth and authentic Chinese flavor to the dish.
• 2 tablespoons soy sauce (for the sauce): Enhances the savory notes in the final sauce blend.
• 1 teaspoon dark soy sauce: Gives the sauce a beautiful color and richer taste.
• 2 teaspoons brown sugar (or white sugar): Balances savory with a touch of sweetness that rounds everything out.
• 1 tablespoon cornstarch (for the sauce): Makes the sauce silky and cling perfectly to the ingredients.
• 1 head broccoli, cut into bite-size florets: The star veggie, adding a fresh crunch and vibrant green hues.
• 3 garlic cloves, minced: Garlic infuses the dish with an aromatic warmth that is just irresistible.
• 2 teaspoons ginger, minced: Adds a lively zing that lifts the entire flavor profile.

How to Make Chinese Beef and Broccoli

Step 1: Prep and Marinate the Beef

Start by slicing your chosen cut of beef thinly against the grain. This ensures it stays tender when cooked. Toss the beef slices in soy sauce, peanut oil, and cornstarch so each piece is lightly coated. Let it sit for 10 minutes while you get everything else ready, allowing the marinade to penetrate and soften the meat beautifully.

Step 2: Mix the Sauce

In a medium bowl, combine chicken stock, Shaoxing wine, soy sauces, dark soy sauce, brown sugar, and cornstarch. Give it a good stir until everything is well incorporated. This sauce is the magic behind the luscious coating that brings your Chinese Beef and Broccoli together.

Step 3: Steam the Broccoli

Place 1/4 cup water in a large skillet and bring it to a boil over medium-high heat. Toss in the broccoli florets, cover, and steam just until bright green and tender-crisp—about one minute. Remove the broccoli to a plate and wipe the pan dry; this keeps the flavors concentrated when you cook the beef.

Step 4: Cook the Beef

Swirl oil into the hot skillet and let it heat up. Lay the marinated beef slices in a single layer and let them sear without disturbance just for 30 seconds to develop that beautiful crust. Flip briefly to cook the other side until lightly charred but still pink inside, sealing in juiciness and flavor.

Step 5: Build Flavor with Garlic and Ginger

Add the minced garlic and ginger to the beef, stirring just a few times to release their fragrant oils. This step instantly transforms the skillet aroma into something incredibly inviting and mouthwatering.

Step 6: Combine and Finish with Sauce

Return the broccoli to the skillet, pour in the prepared sauce, and stir gently. Cook for about a minute until the sauce thickens and clings to every bite of beef and broccoli. Transfer to a serving plate immediately to preserve that perfect texture and flavor balance.

How to Serve Chinese Beef and Broccoli

Garnishes

Sprinkle some toasted sesame seeds or finely sliced scallions on top for a simple yet elegant garnish. These little touches add a hint of nuttiness and freshness that make the dish pop visually and taste-wise.

Side Dishes

This dish pairs wonderfully with steamed jasmine rice or fragrant fried rice to soak up the sauce. For a lighter option, try a side of pickled vegetables or a crisp Asian cucumber salad to balance the rich flavors.

Creative Ways to Present

For a dinner party, serve your Chinese Beef and Broccoli in a beautiful shallow bowl or on a platter surrounded by extra broccoli florets. Adding a drizzle of chili oil or fresh cilantro leaves can give a bold and inviting finish that’ll wow your guests.

Make Ahead and Storage

Storing Leftovers

Chinese Beef and Broccoli keeps well in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making leftovers delicious and convenient for quick meals during the week.

Freezing

You can freeze this dish if needed. Place cooled Beef and Broccoli in a freezer-safe container or bag, removing as much air as possible. It will keep well for up to 2 months without losing its texture or taste.

Reheating

When reheating, gently warm the leftovers in a skillet over medium heat, stirring occasionally. Adding a splash of water or broth can help loosen the sauce and prevent the broccoli from drying out, ensuring every bite stays tender and flavorful.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely! Flank or skirt steak are ideal for their tenderness and quick cooking time, but other cuts like sirloin work well too as long as you slice thinly against the grain.

What if I don’t have Shaoxing wine?

Dry sherry is a great substitute, bringing a similar depth of flavor. If you don’t have either, a splash of dry white wine or a mild broth can work in a pinch.

Is baking soda necessary in the marinade?

It’s optional but helpful if you want to ensure your beef is ultra-tender. The baking soda gently breaks down protein fibers, resulting in a softer texture, but the dish still tastes fantastic without it.

Can I use frozen broccoli?

You can, but fresh broccoli is highly recommended here for the best texture and vibrant color. If using frozen, thaw thoroughly and steam briefly to avoid sogginess.

How do I make the sauce thicker?

Make sure to dissolve the cornstarch completely before adding it to the skillet, and cook until the sauce is bubbling and thickened. If it’s too thin, you can stir in a small extra cornstarch slurry, a little at a time.

Final Thoughts

Making Chinese Beef and Broccoli at home is such a rewarding experience—not only do you get to enjoy a restaurant-quality meal, but you also control every delicious element from freshness to flavor intensity. It’s a dish that feels special but comes together easily, perfect for busy weeknights or when you want something comforting yet impressive. I encourage you to give this recipe a try and watch it become a go-to in your kitchen!

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