What if you could replicate restaurant‑style Chinese Beef and Broccoli at home—tender steak, crisp broccoli, and savory sauce—without spending hours? Many cooks assume achieving that glossy, flavorful stir‑fry requires exotic techniques or long marination, but this recipe proves otherwise. With seven savory secrets built into the method, you’ll enjoy a quick, high-impact dinner that outshines even takeout. Let’s dive into how to build flavor, texture, and authenticity in every bite.
Ingredients
- 1 lb flank steak, thinly sliced (against the grain)
- 4 cups broccoli florets
- 3 cups cooked jasmine or long-grain rice
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce (optional, for color)
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp cornstarch
- 1 tsp baking soda (to tenderize beef)
- 2 tsp sesame oil
- 1 tbsp vegetable oil (for cooking)
- 1/2 cup water or beef broth
- 4 cloves garlic, minced
- 1 tsp fresh ginger, minced
- Pinch of sugar (optional)
- Sesame seeds (for garnish, optional)
Step‑by‑Step
Step 1: Marinate the Beef for Tenderness
In a bowl, combine the sliced flank steak with 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, and the baking soda. Mix and let rest for 10–15 minutes. The baking soda gently breaks down muscle fibers, creating a tender bite often seen in Chinese restaurants.
Step 2: Stir-Fry the Broccoli
Heat a wok or large skillet over high heat with a splash of oil. Toss in broccoli florets and stir-fry for 2–3 minutes until bright green and slightly tender. Remove to plate; it will finish cooking later without overcooking.
Step 3: Cook the Beef Quickly
Add vegetable oil to the hot pan. Drain excess marinade from the beef (reserve the liquid). Stir-fry beef slices in a single layer for 1–2 minutes per side until browned but still slightly pink inside. Remove and set aside.
Step 4: Build the Sauce
In the same pan, add minced garlic and ginger, stir for 30 seconds until fragrant (don’t burn). Pour in the reserved marinade, light soy sauce, dark soy sauce (if using), oyster sauce, water (or broth), and sesame oil. Stir and bring to a light simmer.
Step 5: Thicken & Combine Everything
Mix cornstarch with a little water to make a slurry, then whisk into the simmering sauce. Return beef and broccoli back into the pan. Stir to coat everything, cook 1–2 minutes more until sauce thickens and everything is heated through. Optionally stir in a pinch of sugar to balance flavors.
Step 6: Serve Over Rice & Garnish
Spoon hot cooked rice into bowls. Top with the beef & broccoli stir‑fry. Garnish with sesame seeds and perhaps extra scallions or chili flakes. Serve immediately while sauce is glossy and steaming.
Variations
- Swap flank steak with thinly sliced sirloin, skirt steak, or even chicken breast.
- Use broccoli + additional veggies like snow peas, bell pepper, or baby corn.
- Make it spicy by adding red pepper flakes or Szechuan peppercorns.
- Substitute tamari for soy sauce to make it gluten-free; use coconut aminos for soy-free.
COOKING Note
- Always high heat for stir‑frying—ensures quick sear rather than stewing.
- Don’t overcrowd the pan—cook beef in batches if necessary to preserve that restaurant sizzle.
- Allow sauce to thicken just before combining—you want glossy coating, not runny soup.
Serving Suggestions
Serve Chinese Beef and Broccoli with steamed jasmine rice or garlic fried rice. Add a side of vegetable spring rolls or a light cucumber salad. For variation, serve in lettuce wraps or over cauliflower rice for a low-carb twist.
Storing Tips for the Recipe
- Cool completely and refrigerate in airtight containers—stays good for 3–4 days.
- Reheat gently in a skillet or microwave; add a splash of water or broth to freshen the sauce.
- You can freeze beef and broccoli (without rice) for up to 2 months. Thaw overnight before reheating.
Timing
Prep Time: 10 minutes (includes marination time)
Cooking Time: 15 minutes
Total Time: ≈ 25 minutes
Yield: 4 generous servings
Nutritional Information (Per Serving)
Calories: ≈ 450 kcal
Protein: ≈ 28 g
Sodium: ≈ 820 mg (will vary with sauce)
Healthier Alternatives for the Recipe
Use lean beef cuts or turkey for lower fat. Use low-sodium soy sauce and reduce or omit dark soy. Add more broccoli and veggies to spread protein further. Swap white rice for brown rice or quinoa to boost fiber and whole grains.
Common Mistakes to Avoid
- Cutting beef too thick—slices should be thin to cook quickly.
- Neglecting to tenderize—baking soda trick makes a big difference in steak texture.
- Overcooking broccoli—keep it crisp to avoid a mushy result.
- Skipping sauce thickening—without cornstarch mix the dish may remain watery.
Conclusion
When you crave a fast, flavorful stir‑fry, this Chinese Beef and Broccoli delivers. Tender beef, vibrant broccoli, and a savory sauce make it a dinner favorite any night. Try it, share it, and adjust flavors to suit your palate—it’s guaranteed to become a staple in your kitchen.
Frequently Asked Questions (FAQs)
Q: Can I prep the beef ahead?
Yes—slice and marinate beef ahead of time (up to a day); refrigerate until ready to cook.
Q: Can I use frozen broccoli?
You can—thaw and drain first, but fresh gives better texture.
Q: Is the baking soda step safe?
Yes—when used carefully for short marination, it helps tenderize meat. Just don’t overuse.
Q: How to reduce sodium?
Use low-sodium soy and add less or no salt; adjust flavor with garlic, ginger, or fresh herbs.
Chinese Beef and Broccoli
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Tender flank steak and crisp broccoli in a silky, savory sauce—your favorite Chinese Beef and Broccoli done right at home.
Ingredients
1 lb flank steak, thinly sliced (against the grain)
4 cups broccoli florets
3 cups cooked jasmine or long-grain rice
3 tbsp light soy sauce
1 tbsp dark soy sauce (optional)
1 tbsp oyster sauce
1 tbsp Shaoxing wine (or dry sherry)
1 tbsp cornstarch
1 tsp baking soda
2 tsp sesame oil
1 tbsp vegetable oil
1/2 cup water or beef broth
4 garlic cloves, minced
1 tsp fresh ginger, minced
Pinch of sugar (optional)
Sesame seeds (for garnish, optional)
Instructions
1. Marinate steak with soy sauce, wine, and baking soda for 10–15 minutes.
2. Stir-fry broccoli in hot oil, then remove and set aside.
3. Cook beef slices in hot pan until browned; remove and set aside.
4. Sauté garlic and ginger, then pour in sauces and broth to build base.
5. Stir in cornstarch slurry to thicken.
6. Return beef and broccoli to the pan, coat in sauce, and simmer briefly.
7. Serve over cooked rice and garnish with sesame seeds.
Notes
Always slice beef thin across the grain.
Don’t overcrowd the pan—cook in batches if needed.
Adjust sauce thickness with extra water or broth if too thick.
- Prep Time: 10 minutes (marinating included)
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir‑Fry
- Cuisine: Chinese / Asian
Nutrition
- Serving Size: 1 bowl with rice
- Calories: ≈ 450
- Sugar: 2g
- Sodium: 820mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg