Chinese Beef and Broccoli

Introduction & Inspiration

Sometimes, you crave a meal that’s fast, satisfying, and full of bold flavors — and this Chinese Beef and Broccoli fits that craving perfectly.

I created this recipe because I wanted that iconic takeout flavor at home, made with fresh ingredients and a few simple techniques.

The result is juicy slices of beef, perfectly crisp-tender broccoli, and a glossy, flavorful sauce that coats everything beautifully.

Every bite is a delicious reminder that homemade can be even better than restaurant versions.

Plus, it comes together so quickly that it’s become one of my favorite go-to dinners during busy weeks.

Nostalgic Appeal

Beef and broccoli was always a staple during family takeout nights.

It was the first dish I would reach for — something about the tender beef, crisp broccoli, and savory sauce was completely irresistible.

This homemade version brings back all those happy memories of gathering around the table, chopsticks in hand, fighting for the last bite.

Cooking it at home not only captures those nostalgic flavors but makes them even fresher and more satisfying.

Each time I make it, it’s like a little trip down memory lane — only now, I can enjoy it whenever I want.

Homemade Focus

Making Chinese Beef and Broccoli at home gives you full control over the ingredients and flavors.

You can choose quality cuts of beef, fresh broccoli, and adjust the sauce exactly to your liking — slightly sweeter, saltier, or more garlicky.

There are no mystery oils or hidden additives, just pure, honest flavors.

The homemade sauce is what truly sets this recipe apart — it’s rich, glossy, and clings beautifully to every bite.

Once you try making it from scratch, you’ll wonder why you ever ordered out.

Homemade isn’t just more satisfying — it’s simply more delicious.

Flavor Goal

The goal for this Chinese Beef and Broccoli was simple: capture the rich, savory flavor of classic takeout while keeping everything fresh and vibrant.

The beef is tender and juicy, lightly seasoned and marinated to enhance its natural flavor.

The broccoli stays crisp-tender, offering a fresh, bright contrast to the rich sauce and beef.

The sauce itself is a perfect blend of soy sauce, Shaoxing wine, brown sugar, and stock — savory, slightly sweet, and incredibly satisfying.

Every bite is a balance of textures and flavors, with just the right amount of garlic and ginger to make it deeply aromatic.

It’s fast, flavorful, and the kind of dish that everyone goes back for seconds.

Ingredient Insights

Each ingredient plays a vital role in creating authentic flavor and perfect texture.

Flank steak or skirt steak are ideal because they cook quickly and stay tender when sliced thinly against the grain.

Soy sauce seasons the beef while marinating and forms the backbone of the sauce, providing deep umami flavor.

Peanut oil (or vegetable oil) helps create a perfect sear and adds richness to the stir-fry.

Cornstarch in the marinade coats the beef lightly, helping it stay tender and develop a silky texture during cooking.

A tiny amount of baking soda (optional) can make the beef even more tender by breaking down fibers slightly.

Chicken stock adds depth to the sauce, while Shaoxing wine (or dry sherry) brings a complex, slightly sweet flavor that makes the sauce taste authentic.

Dark soy sauce deepens the color and richness of the sauce.

Brown sugar balances the savory notes and adds a hint of sweetness that enhances the beef and broccoli.

Fresh broccoli adds a necessary crunch and vibrant green color, keeping the dish fresh and wholesome.

Garlic and ginger create the aromatic foundation that ties everything together.

Essential Equipment

Making Beef and Broccoli at home doesn’t require fancy equipment — just a few kitchen basics.

A sharp chef’s knife is essential for slicing the beef thinly and evenly.

A large nonstick skillet or wok allows you to cook everything quickly at high heat without sticking.

Mixing bowls are needed for marinating the beef and preparing the sauce.

Tongs or a sturdy spatula help stir and flip the ingredients without tearing the beef.

A paper towel and tongs help quickly wipe the skillet between steps if needed.

These simple tools ensure a smooth, easy cooking process from start to finish.

Ingredients with Measurements

For the Meat and Marinade:

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

For the Sauce:

• ½ 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

For the Stir-Fry:

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

Step-by-Step Instructions

Step 1:
Slice the beef against the grain into thin slices about ¼ inch thick or into small ½-inch sticks.
Transfer to a bowl and add soy sauce, peanut oil, and cornstarch (plus baking soda if using).
Mix gently by hand until all slices are coated, then marinate for 10 minutes.

Step 2:
In a separate bowl, combine all the sauce ingredients: chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch.
Mix thoroughly to dissolve the cornstarch completely.
Set aside.

Step 3:
Add ¼ cup water to a large nonstick skillet over medium-high heat.
When it boils, add the broccoli and cover.
Steam for about 1 minute, just until tender and bright green, then transfer to a plate and wipe the skillet dry.

Step 4:
Add 1 tablespoon peanut oil to the skillet and heat over medium-high until shimmering.
Spread the beef slices in a single layer and let them sear without moving for about 30 seconds.
Flip quickly to cook the other side, then stir until the beef is browned but still pink inside.

Step 5:
Add the minced garlic and ginger to the beef.
Stir quickly to release their fragrance without burning.
This step only takes about 10-15 seconds.

Step 6:
Return the broccoli to the pan.
Stir the prepared sauce again to ensure the cornstarch hasn’t settled, then pour it over the beef and broccoli.

Step 7:
Cook and stir until the sauce thickens and evenly coats the beef and broccoli, about 1 minute.
Transfer everything to a plate immediately to prevent overcooking.
Serve hot with steamed rice or noodles for a complete meal.

Troubleshooting

If the beef turns tough, make sure you slice it thinly against the grain and avoid overcooking it.

If the sauce is too thick, add a splash of stock or water to thin it out slightly.

If your broccoli turns mushy, steam it for less time — it should be just tender and still bright green.

Taste the sauce before pouring it into the pan; adjust the sweetness or saltiness if needed.

Tips and Variations

Add sliced mushrooms, red bell peppers, or snow peas for extra veggies and color.

Use beef stock instead of chicken stock if you want a deeper, more robust sauce.

Sprinkle sesame seeds or drizzle a little toasted sesame oil over the finished dish for extra flavor.

Serve with jasmine rice, brown rice, or even cauliflower rice for a low-carb option.

Marinate the beef a few hours ahead for even deeper flavor and extra tenderness.

Serving and Pairing Suggestions

This Chinese Beef and Broccoli is perfect over steamed white rice, soaking up every drop of that savory sauce.

It pairs wonderfully with a side of egg rolls, potstickers, or a simple Asian cucumber salad.

For a lighter meal, serve it with steamed or stir-fried bok choy or baby spinach.

It’s also delicious spooned over noodles or stuffed into lettuce wraps for a fun twist.

No matter how you serve it, it’s a guaranteed crowd-pleaser.

Nutritional Information

This dish offers a great balance of protein, fiber, and healthy carbohydrates.

Using lean cuts of beef and steaming the broccoli keeps it relatively light compared to deep-fried dishes.

The sauce is flavorful but not greasy, making it a healthier alternative to takeout.

Pair it with brown rice or extra veggies to boost the nutritional value even more.

Print

Recipe Summary and Q&A

This Chinese Beef and Broccoli recipe is quick, easy, and packed with authentic flavors that rival your favorite restaurant.

Can I make it ahead of time?
Yes!
You can prep the beef, sauce, and veggies ahead and cook them fresh when ready.

Can I use frozen broccoli?
You can, but for the best texture and flavor, fresh broccoli is ideal.

Can I substitute the beef?
Absolutely.
Chicken or even tofu can work wonderfully with the same sauce.

Once you taste how good homemade Beef and Broccoli can be, you’ll never go back to takeout!