This Chinese Beef and Broccoli is tender, savory, and so much better than takeout. Thin slices of flank steak get coated in a velvety sauce with garlic, ginger, and just the right touch of sweetness, while bright green broccoli adds color and crunch. I started making this years ago when I got tired of spending money on delivery, and now it's one of my go-to weeknight dinners. The whole thing comes together in about 30 minutes, and you probably have most of the ingredients already.
If you love quick, flavorful dinners, you might also want to try my honey garlic shrimp or this cozy Butter Chicken.
Why You'll Love This Chinese Beef and Broccoli
This Chinese Beef and Broccoli stir fry is fast, healthy, and packed with flavor. The beef gets incredibly tender thanks to the marinade, and the broccoli stays crisp and bright. The sauce clings to everything without being too heavy or greasy, and the balance of savory, sweet, and garlicky flavors is spot-on.
It's also a one-pan meal, which means less cleanup. You steam the broccoli right in the skillet, then use the same pan to cook the beef and finish the sauce. Everything comes together in 30 minutes or less, making it perfect for busy weeknights when you want something homemade but don't have hours to spend in the kitchen.
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Chinese Beef and Broccoli Ingredients
Here's what goes into this Chinese Beef and Broccoli and sauce.
See Recipe Card Below This Post For Ingredient Quantities
Meat and Marinade:
- Flank steak: A lean, flavorful cut that becomes incredibly tender when sliced thin against the grain. Skirt steak or sirloin works well too.
- Soy sauce: Seasons the beef and adds that essential savory, salty flavor. It's the base of the marinade.
- Peanut oil: Coats the beef and helps the marinade stick. Vegetable oil is a good substitute if you don't have peanut oil.
- Cornstarch: Creates a velvety coating on the beef that keeps it tender and helps the sauce cling to each piece.
- Baking soda: Optional, but it helps tenderize the beef even more by raising the pH. Use it if you want the most tender texture possible.
Sauce:
- Chicken stock: Adds depth and helps create the sauce base. Beef stock works too if that's what you have.
- Shaoxing wine: A Chinese Beef and Broccoli rice wine that adds authentic flavor and helps tenderize the meat. Dry sherry is a good substitute.
- Soy sauce: The main seasoning in the sauce. It brings saltiness and umami.
- Dark soy sauce: Adds a deeper color and a touch of sweetness. It makes the sauce look rich and glossy.
- Brown sugar: Balances the salty soy sauce with a hint of sweetness. White sugar works fine too.
- Cornstarch: Thickens the sauce so it coats the beef and broccoli beautifully.
Stir-fry:
- Broccoli: Cut into bite-size florets for even cooking. It adds color, crunch, and nutrition to the dish.
- Peanut oil: Used for stir-frying the beef over high heat. Vegetable oil works just as well.
- Garlic cloves: Minced fresh garlic adds a sharp, aromatic kick that's essential to stir fry with garlic and ginger.
- Ginger: Minced fresh ginger brings warmth and a slightly spicy, floral note that complements the beef perfectly.
How to Make Chinese Beef and Broccoli
Here's how to make this Chinese Beef and Broccoli from start to finish.
- Slice the beef: Cut the flank steak against the grain into thin slices about ¼ inch thick. You can also cut it into sticks about ½ inch wide. Slicing against the grain keeps the meat tender and easy to chew.
- Marinate the beef: In a small bowl, combine the beef with soy sauce, peanut oil, and cornstarch. Mix gently by hand until every piece is coated in a thin layer of marinade. Let it sit for 10 minutes while you prep everything else.
- Mix the sauce: In a medium bowl, whisk together the chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch until smooth. Set it aside so it's ready when you need it.
- Steam the broccoli: Add ¼ cup of water to a large nonstick skillet and heat over medium-high until it boils. Add the broccoli florets, cover the pan, and steam for about 1 minute until the broccoli is bright green and just tender. Transfer the broccoli to a plate and wipe the pan dry with a paper towel to remove any leftover water.
- Sear the beef: Add the tablespoon of peanut oil to the skillet and heat over medium-high. Spread the marinated beef in a single layer across the pan. Let it cook without touching for 30 seconds until the bottom is browned and slightly charred. Flip the pieces and cook for another few seconds, then stir and cook until the beef is lightly charred on the outside but still pink in the center.
- Add aromatics: Toss in the minced garlic and ginger and stir for a few seconds until the smell fills your kitchen. The garlic and ginger should be fragrant but not browned.
- Combine and thicken: Return the broccoli to the skillet. Give the sauce a quick stir to make sure the cornstarch is dissolved, then pour it into the pan. Cook and stir for about 1 minute until the sauce thickens and coats everything in a glossy layer.
- Serve: Transfer everything to a serving plate and enjoy hot over steamed rice or noodles.
Substitutions and Variations
This recipe is flexible, so here are a few ways to make it your own.
Flank steak: You can use skirt steak, sirloin, or even ribeye. Just make sure to slice it thin against the grain for the best texture.
Shaoxing wine: Dry sherry works as a substitute. If you don't have either, you can use a tablespoon of rice vinegar or just leave it out.
Dark soy sauce: If you don't have dark soy sauce, use regular soy sauce and add a tiny bit of molasses or extra brown sugar for color and sweetness.
Gluten-free: Use tamari instead of soy sauce and make sure your stock is gluten-free. Everything else in the recipe is naturally gluten-free.
Add more vegetables: Snap peas, bell peppers, carrots, or mushrooms all work beautifully in this stir fry. Just adjust the cooking time based on what you add.
Spicy version: Add a teaspoon of chili garlic sauce or a pinch of red pepper flakes to the sauce for some heat.
Slow cooker version: For a Chinese beef and broccoli crock pot variation, cook the marinated beef with the sauce in a slow cooker on low for 4 to 5 hours. Add the broccoli in the last 30 minutes so it doesn't overcook.
EQUIPMENT
You don't need much to make this Chinese beef and broccoli stir fry.
Nonstick skillet: A large nonstick skillet makes it easy to sear the beef without sticking and keeps cleanup simple. A wok works too if you have one.
Medium-sized bowl: For mixing the sauce ingredients together before adding them to the pan.
Paper towel: To wipe out the pan after steaming the broccoli so you have a dry surface for searing the beef.
Tongs: Helpful for flipping the beef and tossing everything together at the end.
Storage Tips
This dish keeps well, which makes it great for meal prep.
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. The beef stays tender, and the flavors actually get better as they sit.
Freezer: You can freeze this for up to 3 months. Let it cool completely, then transfer to a freezer-safe container. Thaw in the fridge overnight before reheating.
Reheating: Reheat gently in a skillet over medium heat or in the microwave. Add a splash of water or stock if the sauce has thickened too much.
Meal prep: This is perfect for packing into lunch containers. Serve it over rice and store everything together for an easy grab-and-go meal.
Serving Suggestions
This Chinese Beef and Broccoli stir fry is versatile and pairs well with lots of sides.
Over white rice: The classic pairing. The fluffy rice soaks up all that delicious sauce.
With brown rice or quinoa: For a healthier, fiber-rich option that still tastes great.
Over noodles: Try it with Chinese beef and broccoli noodles like lo mein, rice noodles, or even spaghetti in a pinch.
With cauliflower rice: A low-carb option that keeps the meal light and fresh.
As part of a spread: Serve it alongside other favorites like Hobo Casserole or Garlic Parmesan Chicken Pasta for a family-style dinner.
Expert Tips
Here are a few tricks I've learned from making this dish over and over.
Slice the beef when it's cold: Put the flank steak in the freezer for 15 to 20 minutes before slicing. It firms up and makes it much easier to cut thin, even slices.
Cut against the grain: Look at the direction of the muscle fibers in the beef and slice perpendicular to them. This shortens the fibers and makes the meat more tender.
Don't skip the marinade: Even a quick 10-minute soak makes a huge difference in the texture of the beef. The cornstarch creates a protective coating that keeps the meat juicy.
Use high heat: Stir-frying works best over medium-high to high heat. It sears the beef quickly and gives you that slightly charred, restaurant-quality flavor.
Don't overcook the beef: The beef should still be a little pink in the center when you add the sauce. It'll finish cooking as the sauce thickens, and you'll end up with perfectly tender meat.
Prep everything first: Stir-frying goes fast, so have all your ingredients prepped and ready before you start cooking. Once the pan is hot, things move quickly.
Stir the sauce before adding: The cornstarch settles to the bottom of the bowl, so give it a quick stir right before you pour it into the pan to make sure it's evenly mixed.
FAQ
What is Chinese beef and broccoli sauce made of?
The sauce is a simple mix of chicken stock, soy sauce, Shaoxing wine, a touch of dark soy sauce for color, brown sugar for sweetness, and cornstarch to thicken it. It's savory, slightly sweet, and coats the Chinese Beef and Broccoli and broccoli in a glossy, flavorful glaze. You can adjust the sweetness or saltiness to your taste.
How do Chinese Beef and Broccoli so tender?
The secret is a technique called velveting. You marinate the Chinese Beef and Broccoli in a mixture of soy sauce, cornstarch, and oil, which creates a protective coating around each piece. This keeps the beef juicy and tender even when cooked over high heat. Slicing the beef thin and against the grain also helps break down the muscle fibers for a more tender bite.
Is Chinese Beef and Broccoli healthy to eat?
Yes, especially when you make it at home. This version is lower in sodium and oil than most restaurant versions, and it's packed with protein from the Chinese Beef and Broccoli and fiber and vitamins from the broccoli. You can make it even healthier by using less oil, serving it over brown rice or cauliflower rice, and adding extra vegetables. It's a balanced, nutritious meal.
What is a good marinade for Chinese Beef and Broccoli?
A simple marinade of soy sauce, cornstarch, and a little oil works perfectly. The soy sauce adds flavor and salt, the cornstarch creates a velvety coating that keeps the Chinese Beef and Broccoli tender, and the oil helps everything stick. Some recipes add baking soda to tenderize the meat even more, which is optional but effective. Marinate for at least 10 minutes for the best results.
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Pairing
These are my favorite dishes to serve with Chinese Beef and Broccoli
Chinese Beef and Broccoli
Ingredients
Method
- Slice the beef against the grain into 0.5 cm (¼ inch) thick slices or 1-cm (½ inch) sticks. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch. Mix gently by hand until beef is evenly coated. Marinate for 10 minutes while preparing the other ingredients.
- In a medium-sized bowl, combine all ingredients for the sauce: chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Stir until the cornstarch is fully dissolved.
- Heat ¼ cup water in a large nonstick skillet over medium-high heat until boiling. Add the broccoli and cover to steam for about 1 minute, until just tender. Transfer the broccoli to a plate. Wipe the pan with a paper towel to remove any excess water.
- Add 1 tablespoon oil to the skillet. Heat over medium-high heat until hot. Add the marinated beef in a single layer. Allow it to cook without stirring for 30 seconds to sear the bottom. Flip the beef and cook for an additional 20 seconds, or until browned. Stir and cook for another 1–2 minutes until the beef is lightly charred but still pink inside.
- Add the minced garlic and ginger to the skillet. Stir for a few seconds to release their fragrance and flavor.
- Return the broccoli to the skillet and stir to combine. Stir the sauce again to ensure the cornstarch is fully dissolved, then pour it into the skillet. Stir continuously for about 1 minute, or until the sauce thickens.
- Transfer everything to a plate immediately. Serve hot as a main dish, preferably over steamed rice.
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