EASY Chinese Beef and Broccoli

If you love classic Chinese takeout, there’s nothing quite like the sweet-savory, tender beef and crisp broccoli combination. But here’s the secret: you don’t need to order from a restaurant to enjoy it. With this homemade Chinese Beef and Broccoli recipe, you can create a dish that’s just as flavorful—if not more so—than any takeout, but healthier, fresher, and made to your exact taste.

This recipe is from Maggie Zhu, a culinary creator with a gift for bringing authentic Chinese flavors into the home kitchen. From juicy, marinated beef to perfectly steamed broccoli coated in a rich, glossy sauce, this dish is a perfect weeknight dinner that will impress family and friends alike.

Why This Recipe Stands Out

What makes this version of beef and broccoli a must-try? Let’s break it down:

• Authentic flavor: Uses Shaoxing wine and dark soy sauce for a true Chinese takeout taste.
• Tender beef: Flank or skirt steak marinated with a touch of cornstarch ensures melt-in-your-mouth texture.
• Crisp-tender broccoli: Quick steaming keeps vibrant color and nutrients intact.
• Quick cooking: From start to finish in just 30 minutes, making it perfect for busy nights.
• Gluten-free adaptable: Easily switch soy sauce for tamari and wine for dry sherry without compromising flavor.

Whether you’re cooking for a family dinner or meal prepping for the week, this dish hits all the right notes.

Why You’ll Love This Recipe

Here are a few reasons this recipe will become a staple in your kitchen:

• Ready in just 30 minutes with minimal prep.
• Uses simple ingredients likely already in your pantry.
• Perfect balance of protein and vegetables in every bite.
• Adaptable for gluten-free diets without sacrificing flavor.
• Keeps well for leftovers and reheats beautifully.

Ingredients Breakdown

Here’s everything you’ll need, organized by component for easy prep. Serves 2–4 people.

Meat and Marinade

• 1 lb flank steak, skirt steak, or other preferred cut (*see note on tougher cuts)
• 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)
• 2 tablespoons soy sauce
• 1 teaspoon dark soy sauce (*optional, adds color and flavor)
• 2 teaspoons brown sugar (or white sugar)
• 1 tablespoon cornstarch

Stir-Fry

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

Tools & Equipment Needed

• Cutting board and sharp knife
• Small and medium mixing bowls
• Large nonstick skillet or wok
• Measuring spoons and cups
• Tongs or spatula
• Paper towel for wiping skillet
• Plate for holding cooked broccoli

Step-by-Step Instructions

Follow these steps carefully for perfect beef and broccoli every time.

1. Slice the beef:
   Slice against the grain into 1/4-inch thick slices or 1/2-inch sticks. This ensures tenderness. Transfer to a small bowl.
2. Marinate the beef:
   Add 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1 tablespoon cornstarch. Gently mix by hand until each slice is coated. Marinate for 10 minutes. For tougher cuts like chuck, add 1/2 teaspoon baking soda and marinate for 30 minutes.
3. Prepare the sauce:
   In a medium bowl, combine 1/2 cup chicken stock, 2 tablespoons Shaoxing wine, 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 teaspoons brown sugar, and 1 tablespoon cornstarch. Stir until smooth.
4. Steam the broccoli:
   Add 1/4 cup water to a large skillet over medium-high heat. Add broccoli and cover. Steam until just tender, about 1 minute. Transfer to a plate and wipe the skillet dry.
5. Cook the beef:
   Heat 1 tablespoon oil in the skillet over medium-high heat. Spread beef in a single layer. Cook without moving for 30 seconds until the bottom is browned. Flip and cook briefly, leaving the center slightly pink.
6. Add aromatics:
   Add minced garlic and ginger. Stir briefly to release aroma—about 15 seconds.
7. Combine broccoli and sauce:
   Return broccoli to the skillet. Stir sauce to dissolve cornstarch and pour over beef and broccoli. Cook 1 minute, stirring, until sauce thickens and coats everything evenly.
8. Serve immediately:
   Transfer to a plate and enjoy over hot rice for a classic takeout-style meal.

Tips & Variations

• Vegetarian option: Swap beef for firm tofu or seitan. Marinate tofu similarly for 10 minutes.
• Gluten-free: Use tamari instead of soy sauce and dry sherry instead of Shaoxing wine.
• Adjust spice: Add sliced chili peppers or a dash of chili garlic sauce for heat.
• Pantry swaps: Dark soy sauce can be replaced with a small drizzle of molasses for color.

Flavor Profile & Pairings

Taste and texture: Juicy, slightly caramelized beef, crisp-tender broccoli, rich umami sauce with a subtle sweetness.

Side dishes: Steamed jasmine rice, garlic fried rice, or simple stir-fried noodles complement the sauce perfectly.

Nutritional Overview

Per serving (approximate):

• Calories: 291 kcal
• Protein: 26.6 g
• Carbs: 13.9 g
• Fat: 14.3 g
• Saturated fat: 4.2 g
• Fiber: 1.5 g
• Sodium: 790 mg

Dietary notes: High protein, can be made gluten-free, nut-free if sesame oil is avoided.

Make-Ahead & Meal Prep Tips

• Beef: Slice and marinate up to 24 hours ahead.
• Broccoli: Steam ahead but keep separate; reheat in skillet before adding beef.
• Sauce: Mix in advance to save time during cooking.

Reheating: Gently reheat in a skillet over medium heat; avoid microwave for better texture.

FAQs

1. Can I use a different cut of beef?
Yes, tougher cuts like chuck or brisket work with baking soda added to tenderize.

2. How do I make this dish gluten-free?
Replace soy sauce with tamari and Shaoxing wine with dry sherry.

3. Can I double the recipe?
Absolutely—just ensure your skillet isn’t overcrowded to allow proper searing.

4. Can I freeze leftovers?
Yes, freeze beef and broccoli separately for best texture.

5. Can I add other vegetables?
Bell peppers, carrots, or snap peas work well. Add during the broccoli steaming step.

Cooking Timeline (At a Glance)

Step	Time
Prep ingredients	10 minutes
Marinate beef	10 minutes
Steam broccoli	1 minute
Cook beef & aromatics	3–4 minutes
Combine & thicken sauce	1 minute
Total	~30 minutes

Serving Suggestions

• Plate over steamed rice or noodles.
• Garnish with sesame seeds or thinly sliced scallions.
• Keep sauce glossy by serving immediately.

Recipe Variations

1. Spicy Szechuan Beef and Broccoli: Add chili paste and Szechuan peppercorns.
2. Garlic Butter Broccoli Beef: Swap some oil for butter for richness.
3. Honey-Soy Glazed Beef and Broccoli: Add 1 teaspoon honey to the sauce for a sweeter flavor.
4. Mushroom & Broccoli Beef: Toss in sliced shiitake mushrooms for an earthy twist.

Ingredient Spotlight

Flank steak: Lean, flavorful, and perfect for quick stir-fry. Slice against the grain for maximum tenderness.

Broccoli: Rich in fiber and vitamin C. Steam lightly to preserve crunch, color, and nutrients.

Pro Cooking Tips

• Ensure the skillet is hot before adding beef to achieve proper sear.
• Avoid overcrowding—cook in batches if necessary.
• Stir sauce thoroughly before adding to skillet to prevent lumps.

Storage & Freezing Guide

• Beef: Refrigerate for 2–3 days, freeze for up to 1 month.
• Broccoli: Best fresh; can freeze cooked broccoli separately for up to 1 month.
• Sauce: Store in airtight container, mix thoroughly before reheating.

Nutrition Estimate Table (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
Sodium	790 mg

Dietary notes: High protein, gluten-free adaptable, nut-free if sesame avoided.

Expanded Conclusion

This Chinese Beef and Broccoli recipe is the ultimate home-cooked takeout. Quick, healthy, and flavorful, it will become a staple in your dinner rotation. The combination of juicy beef, crisp broccoli, and savory-sweet sauce hits all the right notes for a weeknight dinner or casual gathering.

Try it yourself, share with family, and watch how quickly it disappears from the plate. With these tips, variations, and pro secrets, you’ll have a go-to recipe that’s both authentic and satisfying.

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