If you’re craving Chinese beef and broccoli, you’re in for a treat! This dish is a satisfying mix of tender beef and fresh broccoli, all coated in a savory sauce that hits the spot.
This Chinese Beef and Broccoli recipe resolves challenges with tender beef, crisp broccoli, and a sauce that thickens properly for authentic home-cooked flavors.
I’ve faced my fair share of kitchen challenges trying to replicate that authentic takeout flavor at home. Sometimes, the beef turns out tough or the sauce is too thin. Trust me, I’ve learned some tricks to make it work.
This recipe is reliable and quick, ready in just 20 minutes! Plus, it skips the takeout hassle while still delivering those comforting flavors that make you feel right at home.
If you’re looking for something else that works great on busy nights, check out my Broccolini Frittata.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to soy sauce and oyster sauce containing wheat ingredients.
- The recipe contains beef and oyster sauce, so it is unsuitable for vegan and vegetarian diets.
- This recipe is dairy-free as it does not include milk, cheese, or any dairy-derived ingredients.
- The recipe is not keto or low-carb due to cornstarch and chicken broth contributing carbohydrates.
- The recipe is nut-free, containing no nuts or nut-based products in any of the listed ingredients.
Why You Will Love This Recipe
- Simple Preparation This recipe comes together quickly, with only 20 minutes from start to finish. You’ll slice, mix, and stir-fry with ease, making it a go-to for busy nights.
- Rich Flavor The combination of dark and light soy sauces creates depth, while garlic and ginger add that signature kick you expect from restaurant meals without any fuss.
- Nutritious Ingredients With plenty of broccoli, you’re getting a healthy dose of vitamins and minerals. It’s a satisfying way to include fresh produce in your meal while still enjoying hearty beef.
- Make-Ahead Friendly Prepare the sauce and slice the beef in advance. Store them in the fridge and you can whip this dish up even faster on a hectic weeknight.
How to Make Chinese Beef and Broccoli
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3-4 servings 1x
- Category: main course
- Method: stir-fry
- Cuisine: Chinese
- Diet: Hindu
Description
A quick and easy Chinese Beef and Broccoli recipe featuring tender beef and crisp broccoli in a rich sauce.
Ingredients
Scale
- 12 oz (360 g) beef fillet, flank, or rump, sliced
- 4–5 cups cooked broccoli florets
- 2 tbsp (30 ml) oil
- 1 clove garlic, finely chopped
- 1 tsp (5 ml) fresh ginger, finely chopped
- 1 cup (240 ml) water
- 2 tbsp (15 g) cornstarch
- 1/4 cup (60 ml) water
- 1 tsp (5 g) sugar
- 1 tbsp (15 ml) dark soy sauce
- 1.5 tbsp (22 ml) light soy sauce
- 1 tbsp (15 ml) Chinese cooking wine
- 1/8 tsp (0.25 g) Chinese five spice powder
- 1 tsp (5 ml) sesame oil (optional)
- 1/8 tsp (0.25 g) black pepper
Instructions
- Step 1: In a bowl, stir together 2 tablespoons cornstarch and 1/4 cup water until completely smooth to prevent lumps. Add 1 teaspoon sugar, 1 tablespoon dark soy sauce, 1.5 tablespoons light soy sauce, 1 tablespoon Chinese cooking wine, 1/8 teaspoon Chinese five spice powder, 1 teaspoon sesame oil (optional), and 1/8 teaspoon black pepper. Mix thoroughly and set aside.
- Step 2: Cut the beef against the grain into thin 1/4 inch (0.5 cm) slices for more tenderness. Place the sliced beef in a bowl and add 2 tablespoons of the prepared sauce mixture. Stir to coat the beef and set aside.
- Step 3: Heat 2 tablespoons oil in a skillet over high heat until it shimmers. This high heat is necessary for proper searing of the beef.
- Step 4: Add the beef strips in a single layer to the hot skillet. Do not stir for 1 minute to allow the beef to brown and develop a sear. Then stir the beef for about 10 seconds to avoid overcrowding and allow even cooking.
- Step 5: Add the finely chopped garlic and ginger to the skillet with the beef. Stir for another 30 seconds or until the beef is no longer pink and mostly brown.
- Step 6: Pour the remaining sauce mixture and 1 cup water into the skillet. Lift the beef and garlic mixture while gently stirring to coat everything evenly with the sauce.
- Step 7: When the sauce begins to bubble, add the cooked broccoli florets. Stir to coat them with the sauce evenly.
- Step 8: Let the skillet simmer on medium heat for about 1 minute or until the sauce thickens and clings to the beef and broccoli.
- Step 9: Remove from heat immediately. Serve the beef and broccoli over steamed cooked rice. Optionally, sprinkle with sesame seeds.
Notes
- Room Temperature: Store leftovers in an airtight container at room temperature for up to 2 days away from heat or direct sunlight.
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Reheat gently to keep beef tender and broccoli crisp.
- Freezing: Wrap portions tightly in plastic wrap or aluminum foil, place in a freezer container, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- If beef is not browning, pat dry with paper towels before adding to the skillet to improve caramelization.
- If sauce is too thick, add 2 tablespoons hot water near the end of cooking to loosen it.
- For undercooked broccoli, cover the skillet with a lid for 1-2 minutes after adding broccoli to steam thoroughly.
- To tenderize tougher cuts of beef, soak in a mixture of 1 tablespoon cornstarch and water for 30 minutes before cooking.
- If sauce tastes too salty, stir in 1 teaspoon of sugar 1 minute before serving to balance flavor.
- Reheat gently to maintain beef tenderness and broccoli texture.
- Serve with steamed jasmine rice or cauliflower rice.
- Pair with stir-fried green beans or a crisp cucumber salad.
- Use leftovers for beef and broccoli lettuce wraps, beef stir-fry bowls, fried rice, or Asian-inspired quinoa salads.
- Garnish with sesame seeds or drizzle with sweet chili sauce. Serve with additional soy sauce if desired.
- Protein swaps such as chicken or tofu can be used in place of beef for different dietary needs (not included in this recipe’s ingredient list).
- Choose flank steak or sirloin for tenderness; slicing against the grain is essential for texture.
- Fresh broccoli with vibrant green color and firm florets provides the best texture. Avoid limp florets.
- Use fresh garlic, minced finely for best flavor release.
- Fresh ginger grated or finely chopped adds warmth and depth.
- Use aged soy sauce, preferably low-sodium, to maintain flavor control.
- Sesame oil should be toasted and added at the end of cooking if used.
- Cornstarch is key for both tenderizing beef and creating a smooth, glossy sauce.
- Chicken broth and oyster sauce mentioned in original source are not included in this recipe’s ingredient list; do not add.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
Ingredient Notes
- Beef: Choose flank steak or sirloin for tenderness. Slice against the grain for better texture and easy chewing.
- Broccoli: Fresh broccoli works best; look for vibrant green color and firm florets. Florets add great texture, so avoid limp ones!
- Garlic: Fresh garlic is key for flavor. Mince it finely to release more oils and ensure it infuses nicely into the dish.
- Ginger: Fresh ginger adds warmth and depth. Use a microplane to grate it for quick incorporation, enhancing the overall profile.
- Soy sauce: Aged soy sauce, like Kikkoman, gives a richer flavor. Make sure to pick a low-sodium variety for more control over seasoning.
- Oyster sauce: This adds umami and richness that’s hard to beat. Lee Kum Kee is a solid choice, bringing depth to the sauce.
- Sesame oil: A little goes a long way! Opt for toasted sesame oil for a nutty aroma. Add it at the end for maximum flavor impact.
- Cornstarch: Use to tenderize the beef and create a silky sauce. It’s important for that glossy finish, so don’t skip it!
- Chicken broth: A good quality broth, like Swanson, enriches the sauce. It helps tie the flavors together, making every bite delicious.
Recipe Tips
- If the beef isn’t browning, pat it dry with paper towels before adding to the skillet for better caramelization.
- When the sauce becomes too thick, add 2 tablespoons of hot water to loosen it during the last minute of cooking.
- If the broccoli is undercooked, cover the skillet with a lid for 1-2 minutes after adding it to steam properly.
- For tougher beef, soak it in a mix of 1 tablespoon cornstarch and water for 30 minutes before cooking for tenderness.
- If your sauce is too salty, stir in 1 teaspoon of sugar 1 minute before serving to balance the flavors.
Serving Suggestions
Serve with steamed jasmine rice or cauliflower rice. Add a side of stir-fried green beans or a crisp cucumber salad.
Use to make beef and broccoli lettuce wraps or beef stir fry bowls. Add to fried rice or an Asian-inspired quinoa salad.
Top with sesame seeds or a drizzle of sweet chili sauce. Serve with soy sauce for an extra flavor boost.
Recipe variations
- You can use chicken breast or thighs sliced thinly instead of beef in this Chinese beef and broccoli recipe. Add 1 tablespoon soy sauce to marinate your chicken slices.
- You can add mushrooms or baby corn for extra texture and flavor to the stir fry. Add 1/2 teaspoon Chinese five spice powder for a subtle aromatic touch.
- Either fresh broccoli or frozen florets can be used in this recipe. If using frozen, thaw and drain excess water before adding. Adjust cooking time slightly to avoid sogginess.
- If you want to serve more people, double the beef to 24 oz and quadruple the sauce ingredients. This allows you to keep the proportions balanced while cooking in batches. For side ideas, try this Garlic Herb Butter Swim Biscuits alongside your meal.
Save This Recipe!
How to Store?
To keep your chinese beef and broccoli fresh and delicious, follow these storage tips:
Room Temperature: Store leftovers in an airtight container at room temperature up to 2 days, avoiding heat or direct sunlight for safety and quality.
Refrigeration: Place in an airtight container and refrigerate for up to 5 days. Reheat gently to keep the beef tender and broccoli crisp.
Freezing: Wrap portions in plastic wrap or aluminum foil, place in a freezer container for up to 2 months. Thaw overnight in the refrigerator before reheating.
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If you enjoyed this Chinese Beef and Broccoli or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
