Chinese Beef and Broccoli Recipe | Quick & Delicious Dinner

Some nights, you just want that cozy takeout taste without leaving home. The glossy sauce, the tender beef, the bright green broccoli it’s a weeknight comfort that never disappoints. This Chinese Beef and Broccoli recipe brings all that magic to your kitchen in just 30 minutes. It’s fast, satisfying, and tastes even better than delivery.

Why You’ll Love This Chinese Beef and Broccoli

You’ll love this recipe because it’s quick, easy, and uses just one skillet. The beef turns out tender, the broccoli stays crisp, and the sauce coats everything beautifully. Plus, you can make it with affordable cuts of beef and pantry staples. It’s high in protein, full of flavor, and pairs perfectly with warm rice or noodles.

Ingredients You’ll Need

For the Beef Marinade

You’ll need 1 lb of flank or skirt steak, sliced thin against the grain. Combine it with soy sauce, a little oil, and cornstarch. This quick mix tenderizes and helps the sauce cling to each bite. If your beef cut is tougher, add 1/2 teaspoon baking soda and let it rest for 30 minutes before cooking—it makes a big difference.

For the Sauce

Mix soy sauce, Shaoxing wine (or dry sherry), sugar, broth, and a spoon of cornstarch. The blend creates a glossy, savory coating that ties the dish together. For extra color, add a touch of dark soy sauce or a drizzle of molasses if you don’t have it.

For the Stir-Fry

Fresh broccoli, minced garlic, and ginger bring life and aroma to the pan. Use peanut or vegetable oil for a clean, nutty base. You can toss in sliced carrots, bell peppers, or snow peas too. If you’re out of peanut oil, finish with a drop of sesame oil for that signature aroma.

Choosing the Best Cut of Beef

Flank or skirt steak gives the perfect balance of flavor and tenderness when sliced thinly. Chuck or round roast works too if you’re cooking on a budget—just remember the baking soda trick for tenderness. Letting the beef marinate, even briefly, makes a big difference in texture.

How to Make Chinese Beef and Broccoli Step-by-Step

Step 1 – Prepare and Marinate the Beef

Slice beef thinly against the grain into 1/4-inch strips. Mix with soy sauce, oil, and cornstarch, and let sit for 10–30 minutes while you prep the rest.

Step 2 – Mix the Sauce

In a small bowl, combine broth, both soy sauces, Shaoxing wine, sugar, and cornstarch. Stir until smooth and no lumps remain.

Step 3 – Cook the Broccoli

Add 1/4 cup water to your skillet and steam broccoli for about 1 minute, just until tender-crisp. Remove and set aside.

Step 4 – Sear the Beef

Wipe the skillet clean and heat oil over high heat. Spread the beef in a single layer, sear for 30 seconds, flip, and cook until browned but still slightly pink inside.

Step 5 – Combine and Finish

Add garlic and ginger, stir until fragrant, then return the broccoli. Stir the sauce again to mix the cornstarch, pour it into the pan, and cook for another minute until thick and glossy. Serve immediately with hot rice.

Expert Tips for Perfect Beef and Broccoli

Don’t overcrowd the pan it helps the beef sear instead of steam. Always stir the sauce before pouring to prevent clumps. Cook fast and hot for the best flavor and texture. If the sauce thickens too much, add a splash of broth. For heat, drizzle chili oil or sriracha before serving. Finish with a touch of sesame oil for aroma and depth.

Common Substitutions and Variations

You can replace half the broccoli with carrots, red peppers, or snap peas for a colorful twist. Dry sherry works well instead of Shaoxing wine. Use molasses if dark soy isn’t available. For a vegetarian version, swap beef for tofu or mushrooms—they soak up the sauce beautifully.

Serving Suggestions

Serve this dish with jasmine or brown rice to soak up the sauce. It also pairs nicely with noodles for a comforting bowl meal. Garnish with sesame seeds or chopped scallions for color and crunch.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet with a splash of water or broth to keep the beef tender. You can also freeze it for up to two months, though the sauce may thin slightly. If needed, thicken again with a quick cornstarch slurry.

More Such Recipes

• Creamy garlic chicken perfect for weeknight dinners
• Crockpot teriyaki chicken for an easy Asian-inspired dinner
• Slow cooker pepper steak with tender beef slices
• Ground beef stroganoff for hearty dinner cravings
• Oven-baked chicken thighs with crispy skin
• Honey garlic chicken glazed with sweet and savory sauce
• One-skillet chicken and vegetables recipe

FAQs About Chinese Beef and Broccoli

Conclusion or Final Thoughts

Making Chinese Beef and Broccoli at home is easier than you think. It’s quick, comforting, and full of fresh flavor everything a good dinner should be. Once you try this, you might never order takeout again. So grab your skillet, start the rice, and enjoy a restaurant-quality meal right at your own table.

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