Chinese Beef and Broccoli- (牛肉炒西兰花)

Introduction

Chinese Beef and Broccoli is a timeless classic in the world of takeout cuisine. But what if I told you that you could recreate this iconic dish at home—with tender, juicy beef and crisp broccoli bathed in a savory brown sauce—without compromising on flavor or health? That’s right! With just a few simple ingredients and a little technique, this recipe brings restaurant-quality stir-fry straight to your dinner table.

Whether you’re craving a quick weeknight meal, feeding a small family, or want to impress friends with your culinary skills, this beef and broccoli recipe has got you covered. It’s not only delicious and comforting but also healthier than most takeout options, giving you control over the oil, sugar, and sodium.

In this post, I’ll walk you through every step, from ingredient prep to plating, plus provide tips, variations, and nutritional insights so you can master this dish with confidence.

Why You’ll Love This Recipe

• Restaurant-quality at home: Achieve perfectly tender beef and crisp-tender broccoli just like your favorite takeout.
• Quick and easy: Ready in 30 minutes, perfect for busy weeknights.
• Customizable: Gluten-free, sugar-adjustable, or oil-substituted options are simple.
• Balanced flavors: Savory, sweet, and umami notes harmonize beautifully.
• Nutritious: High in protein, low in carbohydrates, and packed with vitamins from broccoli.

Ingredients Breakdown

Here’s what you’ll need for Chinese Beef and Broccoli, grouped for convenience:

Meat and Marinade

• 1 lb flank steak, skirt steak, or other preferred cut (see notes for substitutions)
• 1 tablespoon soy sauce
• 1 tablespoon peanut oil (or vegetable oil)
• 1 tablespoon cornstarch
• 1/2 teaspoon baking soda (optional, see notes)

Sauce

• 1/2 cup chicken stock (or beef stock)
• 2 tablespoons Shaoxing wine (or dry sherry for gluten-free option)
• 2 tablespoons soy sauce
• 1 teaspoon dark soy sauce (optional for color and flavor)
• 2 teaspoons brown sugar (or white sugar)
• 1 tablespoon cornstarch

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

Serving size: 2–4 servings

Tools & Equipment Needed

• Chef’s knife and cutting board
• Medium bowl (for marinade)
• Medium bowl (for sauce)
• Large nonstick skillet or wok
• Measuring spoons and cups
• Tongs or spatula
• Paper towels

Step-by-Step Instructions

Step 1: Slice and Marinate the Beef

Slice your beef against the grain into 0.5 cm (¼ inch) thick slices or 1-cm (½ inch) sticks. Place in a small bowl. Add soy sauce, peanut oil, and cornstarch. Gently mix by hand until each piece is lightly coated. Marinate for 10 minutes while you prep the broccoli and sauce.

Tip: Using baking soda in the marinade helps tenderize tougher cuts like chuck, brisket, or round roast.

Step 2: Prepare the Sauce

Combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch in a medium-sized bowl. Stir well until fully dissolved. Set aside.

Pro tip: Dissolve cornstarch completely to avoid lumps in your final sauce.

Step 3: Steam the Broccoli

Add 1/4 cup water to a large nonstick skillet over medium-high heat. When it boils, add broccoli florets and cover. Steam until just tender, about 1 minute. Transfer broccoli to a plate and wipe the skillet clean if any water remains.

Tip: Steaming before stir-frying helps maintain that perfect bright green color and crisp texture.

Step 4: Cook the Beef

Heat 1 tablespoon oil in the skillet over medium-high heat until hot. Spread beef slices in a single layer. Let them cook untouched for 30 seconds until the bottom browns. Flip and cook briefly on the other side. Stir and cook until the surface is lightly charred while the inside remains pink.

Pro tip: Don’t overcrowd the pan; cook in batches if needed to avoid steaming the beef.

Step 5: Add Aromatics

Add minced garlic and ginger to the pan. Stir a few times to release fragrance.

Tip: Aromatics should sizzle but not burn, so keep the heat medium-high and stir constantly.

Step 6: Combine Broccoli and Sauce

Return the broccoli to the skillet. Stir the sauce again to ensure cornstarch is dissolved, then pour it over the beef and broccoli. Cook for about 1 minute, stirring, until the sauce thickens and coats the ingredients. Serve immediately.

Serving tip: Serve over steamed rice or noodles for a complete meal.

Tips & Variations

Meat Substitutions

• Use chuck, brisket, or round roast with ½ tsp baking soda and 30-min marinade.
• For a lighter version, try chicken or tofu instead of beef.

Sauce Adjustments

• Skip dark soy sauce and add ½ tsp molasses for color.
• For low-sodium diets, reduce soy sauce and add extra Shaoxing wine or stock.

Oil Alternatives

• Peanut oil is preferred, but you can use vegetable or canola oil.
• Drizzle ½ tsp toasted sesame oil at the end for extra aroma.

Spice & Flavor Boost

• Add crushed red pepper for heat.
• Garnish with sesame seeds or sliced scallions for visual appeal and flavor.

Flavor Profile & Pairings

• Taste: Umami-rich beef with a lightly sweet and savory sauce.
• Texture: Tender beef, crisp-tender broccoli, and glossy sauce.
• Drink Pairings:
  • Wine: Light-bodied Pinot Noir or dry Riesling.
  • Non-alcoholic: Jasmine tea or sparkling water with lime.
• Sides: Steamed white rice, garlic fried rice, or simple lo-mein noodles.

Nutritional Overview (Per Serving)

Nutrient	Amount
Calories	291 kcal
Protein	26.6 g
Carbohydrates	13.9 g
Fat	14.3 g
Saturated Fat	4.2 g
Fiber	1.5 g
Sugar	4.5 g
Sodium	790 mg
Cholesterol	48 mg

Dietary notes: Gluten-free adaptable using tamari and dry sherry. High-protein, relatively low-carb, suitable for most diets.

Make-Ahead & Meal Prep Tips

• Marinate beef: Up to 1 hour ahead of time.
• Steam broccoli: Store separately in airtight container for 1 day.
• Sauce: Pre-mix and refrigerate for 1–2 days.
• Reheating: Gently reheat in a skillet over medium heat; add a splash of water to restore sauce consistency.

FAQs

1. Can I use frozen broccoli?
Yes, but thaw and pat dry first. Overly wet broccoli will make the sauce thin.

2. What cut of beef is best?
Flank or skirt steak is ideal for tenderness and quick cooking. Tougher cuts can be tenderized with baking soda.

3. How do I make this gluten-free?
Use tamari instead of soy sauce and dry sherry in place of Shaoxing wine.

4. Can I make this spicy?
Absolutely! Add crushed red pepper or a drizzle of chili oil when adding aromatics.

5. How thick should the sauce be?
It should be glossy and lightly coats the beef and broccoli. Add more cornstarch if you prefer thicker sauce.

Cooking Timeline (At a Glance)

Step	Time
Prep ingredients	10 min
Marinate beef	10 min
Steam broccoli	1–2 min
Stir-fry beef	3–4 min
Add aromatics	1 min
Combine sauce & broccoli	1 min
Total	30 min

Serving Suggestions

• Serve over steamed jasmine rice for a classic takeout-style meal.
• Garnish with toasted sesame seeds and sliced green onions for presentation.
• For a low-carb option, serve over cauliflower rice.

Recipe Variations

1. Spicy Szechuan Beef and Broccoli: Add 1 tsp chili garlic sauce to the sauce.
2. Garlic Lovers’ Version: Increase garlic to 6 cloves for extra punch.
3. Vegan-Friendly: Substitute beef with firm tofu or tempeh; use vegetable stock.
4. Extra Veggie Boost: Add bell peppers, snap peas, or carrots alongside broccoli.

Ingredient Spotlight

Flank Steak:

• Look for bright red color and fine marbling.
• Slice against the grain to maximize tenderness.

Broccoli:

• Choose firm, dark green florets.
• Store unwashed in the fridge up to 4 days.
• Steam briefly to retain nutrients and vibrant color.

Pro Cooking Tips

• High heat: Stir-frying is best over high heat for quick cooking and flavor.
• Don’t overcrowd: Work in batches to ensure browning, not steaming.
• Marinate correctly: A thin layer of cornstarch in the marinade protects meat and enhances juiciness.
• Thicken sauce properly: Stir cornstarch well in liquid to avoid clumps.

Storage & Freezing Guide

• Leftovers: Store beef and broccoli separately from sauce in airtight containers for up to 2 days in the fridge.
• Freezing: Beef and sauce freeze well separately; broccoli loses texture. Thaw overnight in fridge. Reheat gently on stovetop with a splash of water.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount	Notes
Calories	291 kcal	Moderate calorie meal
Protein	26.6 g	High protein
Carbs	13.9 g	Low carb, high fiber
Fat	14.3 g	Healthy cooking oils
Saturated Fat	4.2 g	From beef
Fiber	1.5 g	From broccoli
Sugar	4.5 g	From sauce
Sodium	790 mg	Reduce soy sauce for lower sodium

Expanded Conclusion

Chinese Beef and Broccoli is the perfect dish to enjoy any night of the week, whether you’re craving comfort food, a takeout favorite, or a healthy protein-packed dinner. Its combination of tender beef, crisp-tender broccoli, and savory-sweet sauce is simply irresistible.

Now that you’ve got the recipe, tips, and variations, it’s time to bring this restaurant classic to your home kitchen. Serve it over steaming rice, sprinkle some sesame seeds, and enjoy every bite. Don’t forget to share this recipe with friends and family—they’ll be asking for seconds!

Whether you stick to the classic version or try one of the creative variations, Chinese Beef and Broccoli is a delicious and approachable recipe that anyone can master.

Print