Chinese Beef and Broccoli is a classic, quick, and satisfying stir-fry that brings the comforting flavors of your favorite takeout right into your own kitchen. This recipe breaks down how to achieve that perfect balance of tender beef, crisp-tender broccoli, and a savory, glossy sauce, making it an ideal weeknight meal solution.
Key Ingredients for Chinese Beef and Broccoli
For the Beef:
- 1 pound flank steak or sirloin steak, thinly sliced against the grain
- 2 tablespoons soy sauce (low-sodium recommended)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
- 1/2 teaspoon white pepper
- 1 tablespoon vegetable oil
For the Broccoli:
- 1 pound broccoli florets (about 1 large head)
- 1 tablespoon vegetable oil
For the Sauce:
- 1/4 cup beef broth
- 2 tablespoons soy sauce (low-sodium recommended)
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon white pepper
For Stir-Frying:
- 2-3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
How to Make Chinese Beef and Broccoli
This Chinese Beef and Broccoli recipe is a testament to simplicity and deliciousness, delivering a restaurant-quality meal in under 30 minutes. The magic lies in the tender marinade for the beef and the luscious, umami-rich sauce that coats every bite. With its balanced textures and vibrant flavors, this dish is incredibly satisfying and surprisingly easy to master, perfect for busy evenings.
Step-by-Step Instructions
Marinate the Beef: In a medium bowl, combine the thinly sliced beef with soy sauce, Shaoxing wine, cornstarch, and white pepper. Mix well to ensure the beef is evenly coated. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator for deeper flavor. Stir in the 1 tablespoon of vegetable oil and set aside. This oil helps create a protective barrier during cooking, keeping the beef tender.
Prepare the Sauce: In a small bowl, whisk together the beef broth, soy sauce, oyster sauce, Shaoxing wine, sugar, cornstarch, toasted sesame oil, and white pepper until the cornstarch is fully dissolved. Set aside. This pre-mixed sauce ensures quick and seamless addition during the stir-fry process.
Blanch or Steam the Broccoli: Bring a pot of water to a boil. Add the broccoli florets and cook for 2-3 minutes until they are bright green and crisp-tender. Immediately drain the broccoli and plunge it into an ice bath to stop the cooking process. Alternatively, you can steam the broccoli for about 5-7 minutes until tender-crisp. Drain well. This step ensures the broccoli is tender without becoming mushy.
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, being careful not to overcrowd the pan (cook in batches if necessary). Sear for 1-2 minutes per side until browned. The beef should still be slightly pink in the center, as it will continue to cook. Remove the beef from the skillet and set aside.
Stir-Fry Aromatics: Reduce the heat to medium. If the skillet is dry, add a tiny bit more oil. Add the minced garlic and grated ginger to the skillet and stir-fry for about 30 seconds until fragrant, being careful not to burn them.
Combine and Thicken Sauce: Pour the prepared sauce mixture into the skillet with the garlic and ginger. Stir constantly until the sauce begins to thicken, which should take about 1-2 minutes. You’re looking for a glossy, well-emulsified sauce.
Bring It All Together: Return the seared beef and the blanched broccoli florets to the skillet with the thickened sauce. Toss gently to coat everything evenly. Cook for another 1-2 minutes, allowing the beef to finish cooking through and the broccoli to heat up.
Serve: Remove from heat immediately. Serve your delicious Chinese Beef and Broccoli hot, ideally over steamed white or brown rice. Garnish with toasted sesame seeds or sliced green onions, if desired, for an extra touch of flavor and visual appeal.
Why You’ll Love This Chinese Beef and Broccoli
You’ll absolutely adore this Chinese Beef and Broccoli for its incredible ability to transform simple ingredients into a culinary masterpiece, rivaling your favorite takeout. The star of the show is undoubtedly the perfectly tender beef, marinated to succulent perfection and coated in a rich, savory sauce that’s both deeply flavorful and wonderfully glossy. Making this dish at home is not only a joy but also a smart move, saving you significant money compared to ordering in, all while using fresh, quality ingredients.
Unlike a sometimes-oily or less flavorful delivery version, this homemade Chinese Beef and Broccoli offers a vibrant freshness and a customizable sauce that you can adjust to your exact taste. The crisp-tender broccoli provides a delightful textural contrast to the tender beef, making each bite a satisfying experience. Don’t wait – gather your ingredients and whip up this easy, delicious, and budget-friendly stir-fry tonight!
Storing and Reheating Tips
Properly storing and reheating your Chinese Beef and Broccoli will ensure you can enjoy its delicious flavors even days later.
- Refrigeration: Once cooled completely, transfer any leftover Chinese Beef and Broccoli to an airtight container. It can be stored in the refrigerator for up to 3-4 days. Ensure the container is truly airtight to prevent the sauce from drying out or absorbing other odors from the fridge.
- Freezing: While freezing is possible, it’s best to enjoy this dish fresh to maintain the texture of the broccoli and beef. If you do choose to freeze, store in a freezer-safe airtight container or heavy-duty freezer bag for up to 1-2 months. The broccoli might become a bit softer upon reheating.
- Reheating: For the best results, gently reheat the Chinese Beef and Broccoli in a skillet over medium-low heat with a splash of water or beef broth to help loosen the sauce and prevent sticking. Stir occasionally until heated through. You can also microwave it in a covered, microwave-safe dish for 1-2 minutes, stirring halfway through.
Final Thoughts
This Chinese Beef and Broccoli recipe is a true game-changer for weeknight dinners, proving that amazing takeout flavors are easily achievable at home. We encourage you to give it a try; you’ll be amazed at how simple and rewarding it is to create such a delicious and satisfying meal.
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 soy sauce, Shaoxing wine, cornstarch, and white pepper. Mix well to ensure the beef is evenly coated. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator for deeper flavor. Stir in the 1 tablespoon of vegetable oil and set aside. This oil helps create a protective barrier during cooking, keeping the beef tender.1 pound flank steak or sirloin steak, 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, 1/2 teaspoon white pepper, 1 tablespoon vegetable oil
- In a small bowl, whisk together the beef broth, soy sauce, oyster sauce, Shaoxing wine, sugar, cornstarch, toasted sesame oil, and white pepper until the cornstarch is fully dissolved. Set aside. This pre-mixed sauce ensures quick and seamless addition during the stir-fry process.1/4 cup beef broth, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sugar, 1 teaspoon cornstarch, 1/2 teaspoon toasted sesame oil, 1/4 teaspoon white pepper
- Bring a pot of water to a boil. Add the broccoli florets and cook for 2-3 minutes until they are bright green and crisp-tender. Immediately drain the broccoli and plunge it into an ice bath to stop the cooking process. Alternatively, you can steam the broccoli for about 5-7 minutes until tender-crisp. Drain well. This step ensures the broccoli is tender without becoming mushy.1 pound broccoli florets
- 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, being careful not to overcrowd the pan (cook in batches if necessary). Sear for 1-2 minutes per side until browned. The beef should still be slightly pink in the center, as it will continue to cook. Remove the beef from the skillet and set aside.1 tablespoon vegetable oil, 1 pound flank steak or sirloin steak
- Reduce the heat to medium. If the skillet is dry, add a tiny bit more oil. Add the minced garlic and grated ginger to the skillet and stir-fry for about 30 seconds until fragrant, being careful not to burn them.2-3 cloves garlic, 1 teaspoon fresh ginger
- Pour the prepared sauce mixture into the skillet with the garlic and ginger. Stir constantly until the sauce begins to thicken, which should take about 1-2 minutes. You’re looking for a glossy, well-emulsified sauce.1/4 cup beef broth, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sugar, 1 teaspoon cornstarch, 1/2 teaspoon toasted sesame oil, 1/4 teaspoon white pepper, 2-3 cloves garlic, 1 teaspoon fresh ginger
- Return the seared beef and the blanched broccoli florets to the skillet with the thickened sauce. Toss gently to coat everything evenly. Cook for another 1-2 minutes, allowing the beef to finish cooking through and the broccoli to heat up.1 pound flank steak or sirloin steak, 1 pound broccoli florets
- Remove from heat immediately. Serve your delicious Chinese Beef and Broccoli hot, ideally over steamed white or brown rice. Garnish with toasted sesame seeds or sliced green onions, if desired, for an extra touch of flavor and visual appeal.