The smell of sizzling garlic, soy sauce, and seared beef takes me back to busy weeknights when we craved comfort but had zero patience. That’s where this Chinese beef and broccoli comes in fast, flavorful, and way better than waiting on delivery.
Table of Contents
Why You’ll Love This Chinese Beef and Broccoli
You get all the bold takeout flavor, but in a healthier, fresher way.
This one-pan meal comes together in just 30 minutes.
It’s flexible too make it gluten-free or crank up the heat if you like.
Once you try it, you’ll see why it’s a keeper for quick weeknight dinners.
Ingredients You’ll Need
For the Beef & Marinade
- 1 lb boneless flank steak (skirt steak works too)
- 1 tbsp soy sauce
- 1 tbsp peanut oil (or any neutral oil)
- 1 tbsp cornstarch
- ½ tsp baking soda (only if your cut is a little tough)
For the Sauce
- ½ cup chicken stock (or beef stock for deeper flavor)
- 2 tbsp Shaoxing wine (or dry sherry if needed)
- 2 tbsp soy sauce
- 1 tsp dark soy sauce (or use ½ tsp molasses)
- 2 tsp brown sugar (white sugar is fine)
- 1 tbsp cornstarch
For the Stir-Fry
- 1 head of broccoli, chopped into florets
- 1 tbsp peanut oil
- 3 garlic cloves, minced
- 2 tsp fresh ginger, minced
Optional: Drizzle of sesame oil at the end
Choosing the Right Cut of Beef
Flank steak is best here—it cooks fast and stays tender if sliced right.
Skirt steak works well too. If you’re using cheaper cuts like chuck, round, or brisket, mix in baking soda with the marinade. It helps break down the fibers so you still get that soft, velvety bite.
Always slice the beef against the grain. That shortens the muscle fibers and keeps each piece tender and chew-friendly.
Prep Tips Before You Start Cooking
This dish comes together fast once the heat’s on, so get everything ready first.
Slice the beef, mix the sauce, mince your garlic and ginger, and cut up the broccoli.
Marinate the beef for at least 10 minutes—it makes a big difference in flavor and texture.
Mise en place matters here. You’ll thank yourself later.
Step-by-Step: How to Cook Chinese Beef and Broccoli
1. Steam the Broccoli
Add ¼ cup water to a skillet, bring to a boil.
Add broccoli, cover, and steam for 1 minute.
Drain and set aside.
2. Sear the Beef
Wipe the pan clean.
Add oil and heat until shimmering.
Spread the beef in a single layer.
Sear for 30 seconds, then flip.
Cook just until the surface browns and the inside stays pink.
3. Add Aromatics
Toss in the garlic and ginger.
Stir quickly to release that bold, fragrant aroma.
This step wakes up the whole dish.
4. Finish with Sauce and Broccoli
Give the sauce one last stir (to dissolve the cornstarch).
Pour it into the pan.
Toss in the steamed broccoli.
Stir and cook until the sauce thickens and coats everything—about 1 minute.
Optional: Add chili oil or sriracha if you want heat.
Serve it hot, straight from the pan. It’s great over rice to soak up all that rich, glossy sauce.
Tips, Variations & Substitutions
Want to make it gluten-free? Use tamari instead of soy sauce, and dry sherry instead of Shaoxing wine.
For variety, add red bell pepper, carrots, or snap peas.
Steam firmer veggies with the broccoli. Stir in quick-cooking ones (like snow peas) later.
Electric stove? Use a skillet over a wok. It holds heat better and gives you a stronger sear.
Want more Chinese-style flavor ideas? Try this savory Chinese-style black pepper chicken recipe or a hearty crockpot pepper steak with vegetables.
Chinese Beef and Broccoli Recipe Card (Recipe)
Print
Chinese Beef and Broccoli – Amazing One-Pan Dinner Idea
- Total Time: 30 minutes
- Yield: 2 to 4 servings
Description
Chinese Beef and Broccoli is a quick, one-pan takeout-style dinner with juicy flank steak, crisp broccoli, and a savory sauce that’s rich with garlic, ginger, and soy.
Ingredients
1 lb boneless flank steak (or skirt steak)
1 tbsp soy sauce
1 tbsp peanut oil (or vegetable oil)
1 tbsp cornstarch
1/2 tsp baking soda (optional, for tougher cuts)
1/2 cup chicken stock (or beef stock)
2 tbsp Shaoxing wine (or dry sherry)
2 tbsp soy sauce
1 tsp dark soy sauce (optional, or 1/2 tsp molasses)
2 tsp brown sugar (or white sugar)
1 tbsp cornstarch
1 head broccoli, cut into florets
1 tbsp peanut oil (or vegetable oil)
3 garlic cloves, minced
2 tsp ginger, minced
Instructions
1. Slice beef against the grain into thin strips. Toss with soy sauce, peanut oil, and cornstarch. Add baking soda if using. Let it marinate for 10 minutes.
2. In a bowl, mix all sauce ingredients until smooth and set aside.
3. Add 1/4 cup water to skillet and bring to a boil. Add broccoli, cover, and steam for 1 minute. Remove and set aside.
4. Wipe pan dry. Heat oil, then spread beef in a single layer. Sear for 30 seconds, flip, and cook until edges are browned.
5. Add garlic and ginger. Stir just until fragrant, about 30 seconds.
6. Return broccoli to the pan. Stir sauce again to dissolve cornstarch, then pour it in.
7. Stir-fry until sauce thickens and evenly coats everything, about 1 minute.
8. Serve hot, over rice if desired. Add chili oil or sriracha if you want extra heat.
Notes
Use tamari instead of soy sauce and dry sherry instead of Shaoxing wine to make this gluten-free.
For added crunch and color, stir in red bell pepper, carrots, or snow peas.
Finish with a drizzle of sesame oil for a nutty aroma.
Great served with jasmine or white rice to soak up the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 plate
- Calories: 291
- Sugar: 4.5g
- Sodium: 790mg
- Fat: 14.3g
- Saturated Fat: 4.2g
- Carbohydrates: 13.9g
- Fiber: 1.5g
- Protein: 26.6g
- Cholesterol: 48mg
More Such Recipes
If you love quick skillet dinners, check out this easy skillet chicken with broccoli and cheddar.
For bold flavors, try these bang bang chicken bowls.
They’re weeknight-friendly and just as satisfying.
FAQs
What is Chinese beef and broccoli sauce made of?
It’s a mix of soy sauce, Shaoxing wine, chicken stock, sugar, and cornstarch. Some versions use dark soy sauce or molasses for richness.
Is beef and broccoli a real Chinese dish?
Not quite. It’s more of a Chinese-American creation, but it’s inspired by stir-fry techniques used in Cantonese cooking.
Is beef and broccoli a healthy Chinese option?
Yes. It’s packed with protein, fiber from the broccoli, and uses less oil than deep-fried dishes. You can lower sodium with low-sodium soy sauce.
What kind of beef is used for beef and broccoli?
Flank steak is the top pick. Skirt steak also works. Just slice it thin and across the grain for best results.
Final Thoughts
Chinese beef and broccoli is one of those comforting meals that checks every box.
It’s fast, full of flavor, and easy to customize.
Switch up the veggies or spice it how you like.
Either way, it’ll become one of those recipes you make again and again.
Let me know if you give it a go! Leave a comment or rate the recipe—I love hearing how it turns out in your kitchen.
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