Chinese Beef and Broccoli

Why You’ll Love This Recipe

I love how quickly this comes together—just 30 minutes start to finish—and that I can cook everything in one pan. The steak turns juicy and tender, while the broccoli stays crisp, all coated in a rich, flavorful sauce. It hits all the right notes for a comforting, weeknight dinner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• For the meat and marinade

  • 1 lb boneless flank or skirt steak, thinly sliced against the grain

  • 1 Tbsp soy sauce

  • 1 Tbsp peanut (or vegetable) oil

  • 1 Tbsp cornstarch

  • ½ tsp baking soda (optional – for extra tender beef)

• For the sauce

  • ½ cup chicken or beef stock

  • 2 Tbsp Shaoxing wine (or dry sherry)

  • 2 Tbsp soy sauce

  • 1 tsp dark soy sauce (optional, for color)

  • 2 tsp brown or white sugar

  • 1 Tbsp cornstarch

• For stir‑frying

  • 1 head broccoli, cut into bite‑size florets

  • 1 Tbsp peanut or vegetable oil

  • 3 garlic cloves, minced

  • 2 tsp minced ginger

directions

1. Marinate beef – Toss steak slices with soy sauce, oil, cornstarch (and baking soda if using). I let it sit for about 10–15 minutes while prepping everything else.

2. Mix sauce – In a bowl, whisk together stock, Shaoxing, soy sauces, sugar, and cornstarch.

3. Steam broccoli – Heat ¼ cup water in a large nonstick skillet until boiling, add broccoli, cover and steam ~1 min until just tender. Remove broccoli and pat skillet dry.

4. Sear beef – Heat oil over medium-high, spread beef in one layer, let sear 30 sec until browned. Flip and stir until lightly charred and still slightly pink inside.

5. Add aromatics – Toss in garlic and ginger, stirring to release their aroma.

6. Combine and thicken – Return broccoli to the pan, stir the sauce to re-dissolve cornstarch, pour into skillet, stir until sauce thickens (~1 min).

7. Serve immediately over rice.

Servings and timing

• Yields about 2–4 servings.

• Prep time: ~15 minutes

• Cook time: ~15 minutes

• Total time: ~30 minutes

Variations

• Swap flank with skirt or flat‑iron steak.

• If using tougher cuts (like chuck or round), add ½ tsp baking soda and marinate 30 min for tenderness.

• Swap half the broccoli for carrots, bell peppers, snap peas, or snow peas—just add according to their cooking time.

• For heat, stir in chili oil or Sriracha at the end.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, gently warm in a skillet until heated through or use a microwave, stirring halfway.

FAQs

How do I get tender beef?

Slicing against the grain and lightly coating with cornstarch—and optionally baking soda—helps ensure juicy, tender meat. Letting it marinate for 10–15 minutes (or up to 30 with baking soda) makes a big difference.

Can I use a wok instead of a skillet?

Absolutely—I prefer a flat skillet for even contact on electric stoves, but a wok works just fine if that’s what you have.

Can this be gluten‑free?

Yes—swap soy sauces with tamari, and use dry sherry instead of Shaoxing. Make sure all sauces (like oyster or dark soy) are also gluten‑free if you include them.

How do I adjust the sauce thickness?

If it’s too thick, whisk in a bit of stock or water. Too thin? Mix a little extra cornstarch in a bit of liquid and stir in until desired viscosity.

What’s the best side dish?

I usually serve this with hot steamed rice—it soaks up the sauce beautifully. You could also pair it with fried rice, noodles, or even cauliflower rice for a low‑carb option.

Conclusion

This Chinese beef and broccoli recipe has become a staple in my weekly rotation. It’s fast, flavorful, and so satisfying. I love how easy it is to customize and how well it reheats for lunches. Give it a try—I’m confident it’ll overtake takeout as your go‑to dinner too!

Chinese Beef and Broccoli

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This Chinese beef and broccoli stir-fry is a quick and flavorful weeknight dinner with tender steak, crisp broccoli, and a savory homemade sauce.

• Author: Sarah
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 2–4 servings
• Category: Main Course, Stir-Fry
• Method: Stovetop
• Cuisine: Chinese-Inspired

Ingredients

For the Beef & Marinade:

1 lb boneless flank or skirt steak, thinly sliced against the grain

1 Tbsp soy sauce

1 Tbsp peanut or vegetable oil

1 Tbsp cornstarch

½ tsp baking soda (optional – for extra tenderness)

For the Sauce:

½ cup chicken or beef stock

2 Tbsp Shaoxing wine (or dry sherry)

2 Tbsp soy sauce

1 tsp dark soy sauce (optional, for color)

2 tsp brown or white sugar

1 Tbsp cornstarch

For Stir-Frying:

1 head broccoli, cut into bite-size florets

1 Tbsp peanut or vegetable oil

3 garlic cloves, minced

2 tsp fresh ginger, minced

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Instructions

Marinate beef: Toss sliced beef with soy sauce, oil, cornstarch, and optional baking soda. Let sit for 10–15 minutes.

Prepare sauce: In a small bowl, whisk together broth, Shaoxing wine, soy sauces, sugar, and cornstarch until smooth.

Steam broccoli: In a large nonstick skillet, bring ¼ cup water to a boil. Add broccoli, cover, and steam for ~1 minute. Remove and pat skillet dry.

Sear beef: Heat 1 Tbsp oil in the same skillet over medium-high heat. Add beef in a single layer and sear for 30 seconds without stirring. Flip and stir-fry until browned but slightly pink.

Add aromatics: Stir in garlic and ginger; cook until fragrant (about 30 seconds).

Combine & finish: Add broccoli back to the pan. Stir sauce again and pour over the meat and veggies. Stir everything together until the sauce thickens (~1 minute).

Serve: Serve immediately over steamed rice or noodles.

Notes

Tender meat tip: Slice against the grain and use baking soda for tougher cuts.

Add heat: Stir in chili oil or Sriracha before serving.

Veggie variation: Substitute half the broccoli with snap peas, bell peppers, or carrots for extra color and crunch.