Chinese Beef and Broccoli (牛肉炒西兰花) is one of the most iconic Chinese-American dishes found on takeout menus across the United States and in Chinese households worldwide. It’s beloved for its combination of juicy, tender beef, vibrant green broccoli, and a savory brown sauce that’s both slightly sweet and deeply umami. While it’s easy to order from your favorite Chinese restaurant, making it at home is faster than waiting for delivery—and it’s healthier, too.
In this recipe, we’ll break down exactly how to achieve restaurant-quality texture and flavor using simple ingredients. We’ll also share cooking tips, variations, and ways to adapt it to your diet (including gluten-free and low-carb versions). Whether you’re a seasoned cook or a beginner in the kitchen, this comprehensive guide will give you all the tools to make the perfect beef and broccoli every time.
Why You’ll Love This Beef and Broccoli Recipe
- Restaurant quality at home: Learn the secrets Chinese restaurants use for silky, tender beef.
- 30-minute dinner: Perfect for busy weeknights without sacrificing flavor.
- Customizable: Easily make it gluten-free, low sodium, or spicier to your liking.
- Healthier than takeout: Less oil, less sodium, and no MSG (unless you want to add it).
- Pairs perfectly with rice or noodles: A versatile main dish for family dinners or meal prep.
Ingredients You’ll Need
For the Beef Marinade
- 1 lb flank steak, skirt steak, or other tender beef cut (see footnote 1)
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda (optional, see footnote 1)
For the Sauce
- 1/2 cup chicken stock (or beef stock)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce (see footnote 2)
- 2 teaspoons brown sugar (or white sugar)
- 1 tablespoon cornstarch
For Stir-Frying
- 1 head broccoli, cut into bite-sized florets
- 1 tablespoon peanut oil (or vegetable oil, see footnote 3)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Footnotes
- Footnote 1: Baking soda tenderizes the beef, a common restaurant trick. It’s optional if you prefer a firmer texture.
- Footnote 2: Dark soy sauce adds rich color and a slightly sweeter, deeper flavor than regular soy sauce. It can be skipped if unavailable.
- Footnote 3: Peanut oil is ideal for high-heat stir-frying and adds a subtle nutty aroma, but vegetable or canola oil also works.
Step-by-Step Instructions
Step 1: Slice and Marinate the Beef
- Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1 cm (1/2 inch) sticks. Cutting against the grain ensures tenderness.
- Place the beef in a small bowl. Add soy sauce, peanut oil, cornstarch, and baking soda (if using).
- Mix gently by hand until evenly coated. Let it marinate for 10 minutes while you prepare the other ingredients.
Step 2: Prepare the Sauce
- In a medium bowl, combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch.
- Mix well until the cornstarch is completely dissolved. Set aside.
Step 3: Steam the Broccoli
- Heat 1/4 cup of water in a large nonstick skillet over medium-high heat until boiling.
- Add the broccoli, cover, and steam for about 1 minute, or until just tender and bright green.
- Remove broccoli and set aside. Wipe the skillet dry with a paper towel if needed.
Step 4: Sear the Beef
- Heat the peanut oil in the skillet over medium-high heat.
- Spread the beef in a single layer. Let it sear for 30 seconds without stirring for a nice char.
- Flip and cook briefly on the other side until browned but still pink inside. Do not overcook.
Step 5: Add Aromatics
- Add minced garlic and ginger to the beef.
- Stir quickly to release their aroma, about 10 seconds.
Step 6: Combine Everything
- Return the broccoli to the skillet.
- Stir the sauce again to ensure the cornstarch hasn’t settled, then pour it into the skillet.
- Cook and stir until the sauce thickens, about 1 minute.
- Transfer to a serving plate and serve hot.
Serving Suggestions
- Serve over steamed jasmine rice for a classic pairing.
- For a low-carb option, use cauliflower rice or zucchini noodles.
- Garnish with sesame seeds or sliced green onions for extra flavor.
Tips for Perfect Beef and Broccoli
- Use the right beef cut: Flank steak and skirt steak are best for tenderness and flavor.
- Cut against the grain: This shortens the muscle fibers and ensures each bite is tender.
- Don’t skip the marinade: The cornstarch coating locks in moisture and helps the beef sear beautifully.
- High heat is key: A hot pan prevents steaming and gives the beef that irresistible char.
- Cook quickly: Overcooking will make the beef tough and the broccoli limp.
Variations
Spicy Beef and Broccoli
Add 1-2 teaspoons of chili garlic sauce or sliced red chilies along with the garlic and ginger for heat.
Garlic Lovers’ Version
Double the garlic for an intense aromatic kick.
Vegetarian “Beef” and Broccoli
Substitute the beef with sliced mushrooms or tofu for a plant-based alternative.
Extra Saucy
Double the sauce ingredients if you like your beef and broccoli with more gravy to coat the rice.
Gluten-Free Adaptation
To make this dish gluten-free, replace Shaoxing wine with dry sherry and use tamari instead of soy sauce. Always check that your cornstarch and stock are certified gluten-free.
Nutrition Information
Per serving (approximate, based on 4 servings):
- Calories: 291 kcal
- Carbohydrates: 13.9 g
- Protein: 26.6 g
- Fat: 14.3 g
- Saturated Fat: 4.2 g
- Cholesterol: 48 mg
- Sodium: 790 mg
- Fiber: 1.5 g
- Sugar: 4.5 g
Make Ahead and Storage Tips
- Prep in advance: Slice beef, cut broccoli, and prepare sauce up to 24 hours ahead for quick cooking.
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over medium heat with a splash of water or stock to loosen the sauce.
- Freeze: Beef and broccoli can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
FAQs
Can I use frozen broccoli?
Yes, but thaw and pat dry first to avoid excess water in the stir-fry.
What’s the difference between light and dark soy sauce?
Light soy sauce is saltier and thinner, while dark soy sauce is thicker, less salty, and adds color and depth.
Can I make this without wine?
Yes. Replace Shaoxing wine with additional stock for a non-alcoholic version.
Why is my beef tough?
Possible reasons include slicing with the grain, skipping the marinade, or overcooking. Follow the slicing and marinating steps carefully for best results.
Final Thoughts
This Chinese Beef and Broccoli recipe is the ultimate balance of flavor, texture, and simplicity. Once you learn the core techniques—marinating, high-heat searing, and quick stir-frying—you’ll be able to recreate your favorite takeout flavors anytime, right in your own kitchen. Serve it with steamed rice, enjoy the fresh crispness of the broccoli, and savor the tender beef coated in that rich, savory sauce. It’s a recipe that will become a regular in your weeknight dinner rotation.
If you loved this recipe, consider bookmarking it, sharing it on Pinterest, and exploring our other Asian-inspired dishes to build your home cooking repertoire.