introduction
Chinese Beef and Broccoli is a simple, fast stir-fry with tender beef and bright green broccoli. The sauce is savory and slightly sweet. You can make it at home in about 20 minutes. It is a common takeout dish that cooks well on a stovetop.
why make this recipe
- It is fast and easy.
- It uses few ingredients.
- It gives restaurant-style flavor at home.
- It is a good weeknight main with rice or noodles.
how to make Chinese Beef and Broccoli
Ingredients :
- 1 lb flank steak (, skirt steak, or other 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))
- 1/2 cup chicken stock ((or beef stock))
- 2 tablespoons Shaoxing wine ((or dry sherry))
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce ((*footnote 2))
- 2 teaspoons brown sugar ((or white sugar))
- 1 tablespoon cornstarch
- 1 head broccoli (, cut to bite-size florets)
- 1 tablespoon peanut oil (or vegetable oil) ((*Footnote 3))
- 3 garlic cloves (, minced)
- 2 teaspoons ginger (, minced)
Directions :
- Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch (*Footnote 1). Gently mix well by hand until all the slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing the other ingredients.
- Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.
- Add 1/4 cup water into a large nonstick skillet over medium-high heat until the water begins to boil. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, 1 minute or so. Transfer broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there’s any water left.
- Add the oil and swirl to coat the bottom. Heat over medium high heat until hot. Spread the steak in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
- Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
- Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately. Serve hot as a main dish.
how to serve Chinese Beef and Broccoli
- Serve hot over steamed white rice or brown rice.
- You can also serve it with noodles.
- Garnish with a few sesame seeds or sliced green onions if you like.
how to store Chinese Beef and Broccoli
- Cool to room temperature, then store in an airtight container in the fridge for up to 3 days.
- For longer storage, freeze in a sealed container for up to 2 months. Thaw in the fridge before reheating.
- Reheat gently in a pan over medium heat or in the microwave until hot. Add a splash of water or stock if the sauce is too thick.
tips to make Chinese Beef and Broccoli
- Slice against the grain for more tender pieces.
- Cut beef thin so it cooks fast.
- Marinate the beef briefly to add flavor and help texture.
- Use high heat to get a light sear on the beef.
- Steam broccoli first so it stays bright and crisp.
- Mix cornstarch well into the sauce so it does not clump.
- Do not overcook the broccoli or the beef. They should stay slightly crisp and tender.
- Use Shaoxing wine or dry sherry for better flavor. If you do not have dark soy sauce, regular soy works but the color is lighter.
variation (if any)
- Add sliced mushrooms, red bell pepper, or snap peas for more vegetables.
- Use chicken, pork, or tofu instead of beef.
- Make it spicy by adding chili flakes or a dash of chili oil.
- Replace broccoli with broccolini for a different look and texture.
FAQs
Q: Can I use frozen broccoli?
A: Yes. Thaw and drain it well. Pat it dry and reduce steaming time so it does not get soggy.
Q: What does baking soda do in the beef?
A: A small amount of baking soda can help tenderize the meat. Use it sparingly and rinse if you notice a soapy taste.
Q: Can I skip Shaoxing wine?
A: Yes. Use dry sherry or a little extra stock. The wine adds depth but it is not essential.
Q: How do I make the sauce thicker if it is thin?
A: Mix a small amount of cornstarch with cold water and stir it into the pan. Cook 30–60 seconds until it thickens.
Q: Can I make this ahead for a party?
A: You can cook the beef and broccoli ahead and keep them separate. Reheat and combine with sauce just before serving.
Conclusion
For more recipes and variations, see Beef & Broccoli / 西蘭花炒牛肉 | 9 Queen Chinese, read the chef tips at Dad’s Authentic Beef and Broccoli: A Chinese Chef’s Secrets, or explore a step-by-step guide at Beef and Broccoli (西兰花炒牛肉).