Name: Chinese Beef and Broccoli (牛肉炒西兰花) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb flank steak, skirt steak, or other cut; 1 tablespoon soy sauce; 1 tablespoon peanut oil (or vegetable oil); 1 tablespoon cornstarch; 1/2 teaspoon baking soda (optional); 1/2 cup chicken stock (or beef stock); 2 tablespoons Shaoxing wine (or dry sherry); 2 tablespoons soy sauce; 1 teaspoon dark soy sauce; 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); 3 garlic cloves, minced; 2 teaspoons ginger, minced

Jump to Recipe· 3.9 from 45 reviews

If you have ever craved restaurant-quality Chinese food right from your own kitchen, this Chinese Beef and Broccoli (牛肉炒西兰花) Recipe is an absolute must-try. It perfectly balances the tenderness of marinated beef with the vibrant crunch of fresh broccoli, all coated in a luscious, savory brown sauce. This classic dish is comforting, colorful, and quicker to prepare than you might expect, making it a go-to for busy weeknights or casual dinners. Whether you’re a seasoned cook or just starting out, you’re about to discover how incredibly satisfying homemade Chinese takeout can be.

Ingredients You’ll Need

The image shows four bowls placed on a white marbled surface. At the top left, there is a clear glass bowl filled with raw red meat strips with a slightly shiny texture. At the top right, a white bowl holds fresh green broccoli florets that look crisp and vibrant. Below the broccoli, there is a clear glass bowl containing a dark liquid sauce with a spoon inside, its surface smooth and reflective. At the bottom right, a white plate contains two piles of finely chopped ingredients: one white and one pale yellow, both with a slightly coarse texture. Photo taken with an iphone --ar 4:5 --v 7

Getting this dish right starts with simple, fresh ingredients that each play a crucial role in building layers of flavor and texture. From the savory marinade to the aromatic stir-fry additions, every item contributes to a harmonious and authentic meal.

1 lb flank steak or skirt steak: Choose a tender cut for the best texture; slicing against the grain makes it even more tender.
1 tablespoon soy sauce: Essential for that signature salty umami depth in the marinade.
1 tablespoon peanut or vegetable oil: Adds richness and helps achieve a perfect sear on the beef.
1 tablespoon cornstarch: Used both in the marinade and the sauce to create a silky texture.
1/2 teaspoon baking soda (optional): A secret tenderizer that helps soften the beef remarkably.
1/2 cup chicken or beef stock: Forms the base of the glossy, flavorful sauce.
2 tablespoons Shaoxing wine or dry sherry: Adds a subtle fruity and complex aroma to the sauce.
2 tablespoons soy sauce: Enhances the savory notes in the sauce.
1 teaspoon dark soy sauce: Offers a beautiful, deep color and a hint of sweetness.
2 teaspoons brown sugar or white sugar: Balances savory flavors with a touch of sweetness.
1 head broccoli: Fresh and crisp, cut into bite-sized florets to soak up the sauce perfectly.
3 garlic cloves, minced: Provides a punch of aromatic richness during stir-frying.
2 teaspoons ginger, minced: Adds warmth and a subtle zesty kick.

How to Make Chinese Beef and Broccoli (牛肉炒西兰花) Recipe

Step 1: Prepare and Marinate the Beef

Start by slicing your chosen flank or skirt steak against the grain into thin slices roughly 1/4 inch thick. This detail ensures the meat is tender when cooked. Transfer these slices to a bowl and add the soy sauce, peanut oil, and cornstarch. Mix by hand gently to coat each piece in the marinade. Letting this rest for 10 minutes not only seasons the beef but helps tenderize it, creating a juicy and flavorful bite in the final dish.

Step 2: Mix the Sauce

While your beef marinates, combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch in a medium bowl. Give it a good stir to dissolve the cornstarch fully. This sauce blend becomes the glossy, savory companion that ties the beef and broccoli together beautifully.

Step 3: Steam the Broccoli

Place 1/4 cup of water into a large nonstick skillet and bring it to a boil over medium-high heat. Add your broccoli florets and cover immediately to trap the steam. Let the broccoli cook until just tender—this usually takes about a minute. Steaming instead of boiling helps keep the broccoli bright green and crisp. Remove from the pan and dry the skillet thoroughly with a paper towel.

Step 4: Cook the Beef

Add the peanut or vegetable oil to the pan and swirl until it coats the surface evenly. Once hot, lay the marinated beef slices in a single layer without crowding. Let them sear undisturbed for 30 seconds until the bottoms brown beautifully, then flip briefly to finish the other side. Quickly stir and cook for just a short time until the beef shows slight charring but remains pink inside, locking in juicy tenderness.

Step 5: Add Aromatics and Combine

Toss in the minced garlic and ginger, stirring just enough to awaken their flavors without burning. Return the steamed broccoli to the pan, then quickly whisk the sauce to reactivate the cornstarch that may have settled, and pour it evenly over everything. Stir constantly until the sauce thickens and clings to the beef and broccoli, about one minute. Transfer immediately to a serving plate to maintain that perfect texture and serve hot.

How to Serve Chinese Beef and Broccoli (牛肉炒西兰花) Recipe

A black pan filled with a stir-fry dish showing two main layers: the bottom layer is dark brown cooked meat strips with a glossy texture from the sauce, and the top layer has bright green broccoli florets scattered evenly across the meat. The meat has a slight caramelized look and some small bits of garlic or ginger mixed in. Around the pan, there is a small wooden bowl with coarse salt and a white ceramic container with blue floral patterns. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Chinese Beef and Broccoli (牛肉炒西兰花) Recipe, consider topping the dish with a sprinkle of toasted sesame seeds or thinly sliced green onions. These simple touches add a burst of color, a delicate crunch, and an extra layer of flavor that makes the experience even more delightful.

Side Dishes

This dish pairs wonderfully with steamed jasmine rice or brown rice to soak up the sumptuous sauce. For a complete meal, add a side of simple stir-fried garlic green beans or a light cucumber salad to refresh your palate with crispness and brightness alongside the warm, savory flavors.

Creative Ways to Present

Try serving the beef and broccoli atop fluffy steamed rice noodles or inside lettuce wraps for a fun twist. You can also plate it in a shallow bowl and garnish with a few slices of fresh red chili for a pop of color and heat, perfectly tailoring this classic recipe to your personal flair.

Make Ahead and Storage

Storing Leftovers

Leftover Chinese Beef and Broccoli (牛肉炒西兰花) Recipe keeps wonderfully in an airtight container in the refrigerator for up to three days. Be sure to cool it completely before storing to preserve the texture and flavor.

Freezing

If you want to freeze this dish, separate the beef and broccoli from the sauce and freeze them individually in freezer-safe containers. This helps maintain the best quality. Frozen leftovers should be used within 1 to 2 months for optimal taste.

Reheating

When ready to enjoy again, gently reheat the dish in a skillet over medium heat, adding a splash of water or stock to loosen the sauce if necessary. Avoid microwaving if possible, as stovetop reheating better preserves the beef’s tenderness and broccoli’s crispness.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While flank or skirt steak is preferred for tenderness, sirloin or ribeye can work as well. Just make sure to slice thinly against the grain for the best texture.

Is there a way to make this recipe gluten-free?

Yes. Simply substitute the soy sauce with tamari, which is gluten-free, and swap Shaoxing wine with dry sherry. This maintains the authentic flavor while accommodating gluten sensitivities.

What if I don’t have Shaoxing wine on hand?

Dry sherry or even a splash of mirin make suitable alternatives. They contribute a similar sweetness and depth, keeping the sauce flavorful and balanced.

How do I prevent the beef from becoming tough?

Marinating the beef with cornstarch and a little baking soda if desired helps tenderize it. Also, avoid overcooking by quickly searing the slices so they remain juicy inside.

Can I use frozen broccoli instead of fresh?

Fresh broccoli is best for texture and color, but if using frozen, thaw and drain it well before adding to the stir-fry. Be mindful that frozen broccoli can be softer, so adjust cooking time accordingly.

Final Thoughts

This Chinese Beef and Broccoli (牛肉炒西兰花) Recipe is a comforting, vibrant dish that truly brings a bit of Chinese takeout magic to your home kitchen. The balance of tender beef, crisp broccoli, and that rich brown sauce creates a dish you’ll want to make again and again. Give it a try—it’s easier than you might think, and the delicious results will have everyone asking for seconds!