Chinese Beef and Broccoli is the ultimate weeknight meal that brings the authentic restaurant-quality flavor of your favorite takeout right to your kitchen. This incredibly satisfying dish utilizes tender beef and crisp broccoli florets coated in a savory, glossy sauce for a quick and delicious experience.
Key Ingredients for Chinese Beef and Broccoli:
- For the Beef:
- 1 pound flank steak, sirloin steak, or flat iron steak, thinly sliced against the grain
- 1 tablespoon soy sauce (low-sodium preferred)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
- For the Broccoli:
- 1 pound broccoli florets (from about 1 large head of broccoli)
- 1 tablespoon vegetable oil (or other neutral cooking oil)
- For the Sauce:
- 1/2 cup beef broth (low-sodium)
- 3 tablespoons soy sauce (low-sodium preferred)
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon brown sugar (or honey)
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
- For Cooking:
- 2 tablespoons vegetable oil (or other neutral cooking oil), divided
- Optional garnish: toasted sesame seeds, sliced green onions
How to Make Chinese Beef and Broccoli:
This Chinese Beef and Broccoli recipe is incredibly easy to master, promising a delicious and satisfying meal in under 30 minutes. The magic lies in the tender, marinated beef and perfectly crisp-tender broccoli, all brought together by a rich, umami-packed sauce that coats every bite. Get ready for a truly delightful culinary experience!
Step-by-Step Instructions:
Marinate the Beef: In a medium bowl, combine the thinly sliced beef with 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of cornstarch, 1/2 teaspoon of sesame oil, and 1/4 teaspoon of white pepper. Toss gently to ensure each slice is coated. Let it marinate for at least 10 minutes while you prepare the other ingredients. This marination is crucial for tenderizing the beef and infusing flavor.
Prepare the Sauce: In a small bowl or liquid measuring cup, whisk together the beef broth, 3 tablespoons of soy sauce, oyster sauce, 1 tablespoon of Shaoxing wine, brown sugar, 1 teaspoon of cornstarch, 1/2 teaspoon of sesame oil, 1/4 teaspoon of white pepper, minced garlic, and grated ginger. Stir until the cornstarch is fully dissolved and the sauce components are well combined. Set aside.
Blanch the Broccoli: Bring a pot of water to a boil. Add the broccoli florets and cook for 1-2 minutes, just until they turn bright green and are slightly tender but still crisp. This is called blanching and helps ensure the broccoli is perfectly cooked in the stir-fry. Drain the broccoli immediately and set aside. For extra crispiness, you can shock the broccoli in an ice bath after blanching.
Sear the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until shimmering. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the beef for about 1-2 minutes per side, until browned and just cooked through. Don’t overcook the beef at this stage, as it will continue to cook in the sauce. Remove the seared beef from the skillet and set aside.
Stir-fry the Broccoli: Add the remaining 1 tablespoon of vegetable oil to the same skillet over medium-high heat. Add the blanched broccoli florets and stir-fry for 2-3 minutes, until they are tender-crisp. You can add a tablespoon of water to help steam the broccoli if needed.
Combine and Sauce: Return the seared beef to the skillet with the broccoli. Give the prepared sauce a quick stir to re-dissolve any cornstarch that may have settled. Pour the sauce over the beef and broccoli. Stir continuously for 1-2 minutes, until the sauce thickens and coats all the ingredients beautifully, creating that signature glossy finish.
Serve: Remove from heat immediately. Serve your delicious Chinese Beef and Broccoli hot over steamed white rice or brown rice. Garnish with toasted sesame seeds and sliced green onions, if desired, for an extra pop of flavor and visual appeal.
Why You’ll Love This Chinese Beef and Broccoli:
You’ll adore this Chinese Beef and Broccoli for its incredibly tender, melt-in-your-mouth beef and perfectly crisp-tender broccoli florets, all bathed in a rich, savory sauce. This dish is a budget-friendly champion, allowing you to replicate takeout favorites at a fraction of the cost and with wholesome ingredients you control, making it a healthier choice than many restaurant versions.
The delightful balance of sweet and savory notes, with hints of garlic and ginger, makes every bite absolutely craveable, unlike simpler stir-fries that might lack these depth-building aromatics. Get ready to impress yourself and your loved ones – give this easy Chinese Beef and Broccoli a try tonight!
Storing and Reheating Tips:
To store leftover Chinese Beef and Broccoli, allow the dish to cool completely before transferring it to an airtight container. Refrigerate promptly. Properly stored, this dish will remain fresh and delicious for 3-4 days.
When it comes to reheating, transfer a portion to a skillet over medium heat with a tablespoon of water or broth. Stir gently until heated through and the sauce is re-thickened. Alternatively, microwave in a microwave-safe container, stirring halfway through, for about 1-2 minutes, or until thoroughly heated. For freezing, allow the cooled dish to rest in the refrigerator for a few hours before transferring it to freezer-safe bags or containers. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating as described above.
Final Thoughts:
This Chinese Beef and Broccoli recipe is a true testament to how simple ingredients can create an extraordinary meal. It’s a perfect way to bring a delicious, homemade taste of your favorite Chinese takeout to your table with minimal fuss. Give it a whirl – you’ll be so glad you did!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Chinese Beef and Broccoli
Ingredients
Equipment
Method
- In a medium bowl, combine the thinly sliced beef with 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of cornstarch, 1/2 teaspoon of sesame oil, and 1/4 teaspoon of white pepper. Toss gently to ensure each slice is coated. Let it marinate for at least 10 minutes while you prepare the other ingredients. This marination is crucial for tenderizing the beef and infusing flavor.1 pound flank steak, sirloin steak, or flat iron steak, thinly sliced against the grain, 1 tablespoon soy sauce (low-sodium preferred), 1 tablespoon Shaoxing wine (or dry sherry), 1 teaspoon cornstarch, 1/2 teaspoon sesame oil, 1/4 teaspoon white pepper
- In a small bowl or liquid measuring cup, whisk together the beef broth, 3 tablespoons of soy sauce, oyster sauce, 1 tablespoon of Shaoxing wine, brown sugar, 1 teaspoon of cornstarch, 1/2 teaspoon of sesame oil, 1/4 teaspoon of white pepper, minced garlic, and grated ginger. Stir until the cornstarch is fully dissolved and the sauce components are well combined. Set aside.1/2 cup beef broth (low-sodium), 3 tablespoons soy sauce (low-sodium preferred), 2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine (or dry sherry), 1 tablespoon brown sugar (or honey), 1 teaspoon cornstarch, 1/2 teaspoon sesame oil, 1/4 teaspoon white pepper, 1 clove garlic, minced, 1/2 teaspoon grated fresh ginger
- Bring a pot of water to a boil. Add the broccoli florets and cook for 1-2 minutes, just until they turn bright green and are slightly tender but still crisp. This is called blanching and helps ensure the broccoli is perfectly cooked in the stir-fry. Drain the broccoli immediately and set aside. For extra crispiness, you can shock the broccoli in an ice bath after blanching.1 pound broccoli florets (from about 1 large head of broccoli)
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until shimmering. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the beef for about 1-2 minutes per side, until browned and just cooked through. Don’t overcook the beef at this stage, as it will continue to cook in the sauce. Remove the seared beef from the skillet and set aside.2 tablespoons vegetable oil (or other neutral cooking oil), divided
- Add the remaining 1 tablespoon of vegetable oil to the same skillet over medium-high heat. Add the blanched broccoli florets and stir-fry for 2-3 minutes, until they are tender-crisp. You can add a tablespoon of water to help steam the broccoli if needed.2 tablespoons vegetable oil (or other neutral cooking oil), divided
- Return the seared beef to the skillet with the broccoli. Give the prepared sauce a quick stir to re-dissolve any cornstarch that may have settled. Pour the sauce over the beef and broccoli. Stir continuously for 1-2 minutes, until the sauce thickens and coats all the ingredients beautifully, creating that signature glossy finish.
- Remove from heat immediately. Serve your delicious Chinese Beef and Broccoli hot over steamed white rice or brown rice. Garnish with toasted sesame seeds and sliced green onions, if desired, for an extra pop of flavor and visual appeal.toasted sesame seeds, sliced green onions