Chinese Beef and Broccoli Recipe

If you’re craving a classic dish that balances tender beef with crisp, vibrant greens, look no further than the irresistible Chinese Beef and Broccoli. This dish showcases juicy slices of marinated beef perfectly seared and tossed with freshly steamed broccoli, all coated in a luscious, savory sauce that melts in your mouth. Making Chinese Beef and Broccoli at home means you get to enjoy takeout-quality flavors without the wait or the extra calories, and it’s surprisingly simple to prepare with just one pan and a handful of essential ingredients.

Ingredients You’ll Need

The beauty of this recipe lies in its straightforward ingredients, each one playing a vital role in building the perfect harmony of flavor, texture, and color. From the tender beef to the bright green broccoli and fragrant aromatics, every component elevates the dish to delicious heights.

• 1 lb flank steak (or skirt steak): These cuts are tender and ideal for quick cooking, giving you juicy beef every time.
• 1 tablespoon soy sauce: Adds a salty, umami depth to the marinade and sauce for authentic flavor.
• 1 tablespoon peanut oil (or vegetable oil): Offers a high-heat cooking oil that brings a subtle nutty aroma while searing the beef perfectly.
• 1 tablespoon cornstarch: Helps thicken the sauce and tenderize the beef when used in the marinade.
• 1/2 teaspoon baking soda (optional): A pro tip for making tougher cuts of beef ultra-tender if you can’t get flank or skirt steak.
• 1/2 cup chicken or beef stock: Forms the savory base of the sauce, creating richness and moisture.
• 2 tablespoons Shaoxing wine (or dry sherry): Brings a subtle sweetness and depth, essential for that authentic Chinese flavor.
• 1 teaspoon dark soy sauce: Adds a touch of caramel color and extra savoriness to the sauce.
• 2 teaspoons brown sugar (or white sugar): Balances the salty and savory notes with just the right hint of sweetness.
• 1 head broccoli, cut into bite-sized florets: Provides crunch, vibrant green color, and freshness that complements the beef wonderfully.
• 3 garlic cloves, minced: Infuses the dish with warmth and a gentle pungency that wakes up the taste buds.
• 2 teaspoons ginger, minced: Adds a bright, slightly spicy note that enhances the overall complexity.

How to Make Chinese Beef and Broccoli

Step 1: Prepare and Marinate the Beef

Start by slicing your flank steak against the grain into thin strips about a quarter-inch thick. This technique ensures tenderness when cooked. Toss the beef slices in soy sauce, peanut oil, and cornstarch. The cornstarch acts like a velvety cloak, sealing in juices while the soy sauce kicks up the umami flavor. Let this mixture sit for 10 minutes to absorb all those delicious notes.

Step 2: Mix the Flavorful Sauce

While your beef marinates, whisk together the chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch in a bowl. This sauce is where all the magic happens—combining sweet, salty, and savory flavors with a luscious thickness that will cling beautifully to each bite.

Step 3: Steam the Broccoli

Heat a splash of water in a large nonstick skillet until it simmers, then add the broccoli and cover the pan. Steaming it this way keeps the florets vibrant green and crisp-tender — just enough to brighten every mouthful without losing that satisfying crunch. Once tender, remove the broccoli from the pan and wipe it dry to prepare for the next step.

Step 4: Sear the Beef to Perfection

Add hot oil to your skillet, then lay the marinated beef in a single layer. Let it cook undisturbed for about 30 seconds so it gets a beautiful caramelized crust before flipping. Stir and cook briefly until the beef is charred on the outside but still juicy with a hint of pink inside. This quick sear seals in flavor and texture.

Step 5: Add Aromatics for Brightness

Toss in the minced garlic and ginger, stirring a few times to gently wake their fragrances without burning. These aromatics lend an irresistible freshness and warmth that bring the whole dish alive.

Step 6: Combine and Thicken

Return the steamed broccoli to the skillet, then pour in the sauce you prepared earlier. Stir vigorously as the sauce begins to thicken and coat every morsel of beef and broccoli in its glossy richness. Cook just until the sauce reaches the perfect consistency, then take the skillet off the heat to serve immediately.

How to Serve Chinese Beef and Broccoli

Garnishes

To add a little flair and freshness, sprinkle some toasted sesame seeds or thinly sliced green onions on top just before serving. A drizzle of toasted sesame oil over the finished dish introduces a warm nutty aroma that makes every bite even more special.

Side Dishes

Chinese Beef and Broccoli pairs beautifully with steamed white rice or fragrant jasmine rice, which soak up every bit of the sauce. For a twist, serve alongside fried rice or garlic noodles to make the meal heartier and even more indulgent.

Creative Ways to Present

Try serving the Chinese Beef and Broccoli over a bed of cauliflower rice for a low-carb option, or pile it high in a crisp lettuce wrap for a light yet satisfying meal. Adding a side of pickled vegetables can offer a tangy contrast that awakens the palate and balances the rich sauce.

Make Ahead and Storage

Storing Leftovers

Any leftover Chinese Beef and Broccoli can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more overnight, making it a fantastic option for next-day lunches or quick dinners.

Freezing

This dish freezes well, though the broccoli may lose some of its crispness. To preserve the best texture, freeze the beef and sauce separately from the broccoli if possible, and thaw them gently before combining and reheating.

Reheating

Reheat gently in a skillet over medium heat to maintain the tenderness of the beef and avoid overcooking the broccoli. Add a splash of water or broth if the sauce thickens too much during storage, and stir until warmed through.

FAQs

Can I use other cuts of beef for this recipe?

Absolutely! While flank or skirt steak is ideal for tenderness and quick cooking, you can use chuck or brisket if you add baking soda to the marinade and allow a longer marinating time to tenderize the meat.

What if I don’t have Shaoxing wine?

Dry sherry is a great substitute that mimics the flavor profile well. If you don’t have either, a splash of mirin or even a mild white wine can be used with slightly less sweetness.

Is it possible to make this recipe gluten-free?

Yes! Simply swap the soy sauce for tamari or a gluten-free soy sauce alternative and use dry sherry instead of Shaoxing wine to keep it gluten-free without sacrificing taste.

Can I add other vegetables besides broccoli?

Definitely! Snap peas, sliced carrots, bell peppers, or snow peas all work wonderfully. Just add them according to their cooking times so everything finishes tender-crisp together.

How do I get the beef perfectly tender?

Slicing against the grain is key for tenderness. Additionally, marinating with cornstarch and optionally baking soda helps lock in moisture and break down tougher fibers for that melt-in-your-mouth experience.

Final Thoughts

If you’ve been dreaming of takeout-quality Chinese Beef and Broccoli, now’s the perfect time to try making it in your own kitchen. This dish is a delightful balance of juicy beef, crisp broccoli, and a savory sauce that feels indulgent yet wholesome. Once you taste this homemade version, you may never want to order it out again. So grab your skillet, gather those simple ingredients, and enjoy your very own delicious and comforting Chinese Beef and Broccoli feast!

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