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Chinese Beef and Broccoli Recipe

Chinese Beef and Broccoli Recipe
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★★★★★

5.3 from 19 reviews

This Chinese Beef and Broccoli recipe is a popular take-out style dish that’s easy to make at home and healthier than most restaurant options. Tender, juicy beef slices are combined with crisp broccoli florets in a flavorful and slightly sweet brown sauce made with soy sauce, Shaoxing wine, and aromatic garlic and ginger. Perfectly saucy, this dish pairs wonderfully with steamed rice for an authentic Chinese dinner experience. The recipe can be adapted to be gluten-free and uses simple cooking techniques with no wok required.

Ingredients

Scale

Meat and Marinade

  • 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, for tenderizing tougher cuts)

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 (optional)
  • 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

Instructions

  1. Prepare the Beef: Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Place in a bowl and add 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1 tablespoon cornstarch. Gently toss to coat all pieces with the marinade. Let marinate for 10 minutes while you prepare the sauce and other ingredients. If using a tougher cut of beef, add 1/2 teaspoon baking soda to the marinade and extend marinating time to at least 30 minutes for tender results.
  2. Mix the Sauce: In a medium bowl, combine chicken or beef stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and 1 tablespoon cornstarch. Stir well until fully combined and set aside.
  3. Steam the Broccoli: Add 1/4 cup water to a large nonstick skillet over medium-high heat. Once boiling, add broccoli and cover with lid. Steam until broccoli is just tender and water has evaporated, about 1 minute. Transfer broccoli to a plate and wipe the skillet dry with paper towels if needed.
  4. Cook the Beef: Heat 1 tablespoon peanut or vegetable oil in the skillet over medium-high heat. Spread marinated beef in a single layer and cook without stirring for 30 seconds until the bottom is browned. Flip to briefly cook the other side until lightly charred but still pink inside. Stir to finish cooking the beef surface evenly.
  5. Add Aromatics: Add minced garlic and ginger to the skillet with the beef. Stir quickly a few times to release their flavors and aromas, about 30 seconds.
  6. Combine and Thicken Sauce: Return the steamed broccoli to the skillet. Stir the prepared sauce again to ensure cornstarch is dissolved, then pour it into the pan. Cook and stir continuously until the sauce thickens and coats the beef and broccoli evenly, about 1 minute. Immediately transfer to a serving plate and serve hot over steamed rice.

Notes

  • For tougher cuts like chuck, brisket, or round roast, add 1/2 teaspoon baking soda to the marinade and marinate for at least 30 minutes to tenderize the meat.
  • Dark soy sauce is optional but adds a rich color and mild caramel flavor. If unavailable, substitute with 1/2 teaspoon molasses for depth.
  • If peanut oil is not available, drizzle 1/2 teaspoon toasted sesame oil at the end of cooking off the heat to enhance aroma and flavor.
  • For gluten-free adaptation, substitute Shaoxing wine with dry sherry and use tamari instead of regular soy sauce.
  • You can add other vegetables such as sliced carrots, red peppers, snap peas, or snow peas in place of half the broccoli. Adjust steaming time accordingly to ensure veggies are tender-crisp.

Nutrition

Keywords: Chinese beef and broccoli, beef stir fry, easy Chinese recipe, homemade takeout, gluten-free Chinese recipe

Find it online: https://savorandsimmer.com/chinese-beef-and-broccoli-recipe/