I enjoy this recipe because it delivers restaurant-style flavor with simple pantry ingredients. The beef stays juicy thanks to the quick marinade, and the sauce has the perfect balance of savory, slightly sweet, and umami flavors. I also like how fast the cooking process is once everything is prepared. It pairs beautifully with steamed rice or noodles and makes an easy yet impressive meal for lunch or dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb flank steak, skirt steak, or another tender cut
1 tablespoon soy sauce
1 tablespoon peanut oil or vegetable oil
1 tablespoon cornstarch
1/2 teaspoon baking soda (optional)
1/2 cup chicken stock or beef stock
2 tablespoons Shaoxing wine or dry sherry
2 tablespoons soy sauce
1 teaspoon dark soy sauce
2 teaspoons brown sugar or white sugar
1 tablespoon cornstarch
1 head broccoli, cut into bite-size florets
1 tablespoon peanut oil or vegetable oil
3 garlic cloves, minced
2 teaspoons ginger, minced
Directions
I start by slicing the beef against the grain into thin slices or strips. I place it in a bowl and mix it with soy sauce, peanut oil, and cornstarch until evenly coated. I let the beef marinate for about 10 minutes while preparing the remaining ingredients.
In a medium bowl, I combine the chicken stock, Shaoxing wine, soy sauce, dark soy sauce, sugar, and cornstarch. I stir everything together until smooth.
I add 1/4 cup of water to a large nonstick skillet over medium-high heat and bring it to a boil. I add the broccoli, cover the pan, and steam it for about 1 minute until just tender. Once done, I transfer the broccoli to a plate and wipe the skillet dry if needed.
I heat the oil in the skillet over medium-high heat until hot. I spread the beef in a single layer and let it sear undisturbed for about 30 seconds so it develops a nice brown crust. Then I flip and stir the beef briefly until lightly charred outside while still tender inside.
I add the minced garlic and ginger to the skillet and stir for a few seconds until fragrant.
I return the broccoli to the pan and stir the prepared sauce again before pouring it into the skillet. I cook everything together for about 1 minute, stirring constantly until the sauce thickens and coats the beef and broccoli beautifully. I serve it immediately while hot.
Servings and Timing
Servings: 2
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Variations
I sometimes swap the beef for chicken, shrimp, or tofu when I want a different protein option. For extra heat, I like adding red pepper flakes or sliced chili peppers. Mushrooms, snap peas, carrots, or bell peppers also work wonderfully in this stir-fry. If I want a slightly sweeter sauce, I add a bit more brown sugar or a drizzle of honey.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer warming the beef and broccoli in a skillet over medium heat with a splash of water to loosen the sauce. The microwave also works for quick reheating, though I try not to overcook the beef so it stays tender.
FAQs
Can I use frozen broccoli?
I can use frozen broccoli if fresh broccoli is unavailable. I usually thaw it slightly and pat it dry before cooking so the stir-fry does not become watery.
Why is baking soda added to the beef?
I use baking soda occasionally because it helps tenderize the beef and gives it a softer restaurant-style texture.
What cut of beef works best?
I like using flank steak or skirt steak because they cook quickly and stay flavorful. Sirloin also works well for this recipe.
Can I make this dish ahead of time?
I can prepare the sauce and marinate the beef several hours ahead to save time later. The final stir-fry tastes best freshly cooked.
What should I serve with beef and broccoli?
I usually serve it with steamed jasmine rice, fried rice, or noodles for a complete meal.
Conclusion
I enjoy making this Chinese Beef and Broccoli recipe because it is fast, flavorful, and incredibly satisfying. The tender beef, crisp broccoli, and glossy savory sauce create a comforting homemade meal that tastes even better than takeout. It is a dependable recipe I can make anytime I want something hearty and delicious without spending hours in the kitchen.
Add 1/4 cup water to a large nonstick skillet over medium-high heat and bring to a boil.
Add broccoli florets and cover. Steam for about 1 minute until bright green and just tender.
Transfer broccoli to a plate and carefully wipe out any remaining water from the skillet.
Step 4: Sear the Beef
Add oil to the skillet and heat over medium-high heat until hot.
Spread the beef in a single layer and let it sear undisturbed for about 30 seconds until browned underneath.
Flip and cook briefly on the other side. Stir and cook until lightly charred on the outside while still tender inside.
Step 5: Add Aromatics
Add minced garlic and ginger to the skillet.
Stir quickly for a few seconds until fragrant.
Step 6: Finish the Stir Fry
Return the broccoli to the pan.
Stir the sauce again to fully dissolve the cornstarch, then pour it into the skillet.
Cook while stirring continuously until the sauce thickens, about 1 minute.
Transfer immediately to a serving plate and serve hot.
Notes
Slicing the beef against the grain keeps it tender.
Baking soda helps create the velvety texture often found in Chinese restaurant stir fries.
Dark soy sauce adds richer color and deeper flavor.
Avoid overcooking the broccoli to maintain its bright color and slight crunch.
Serve with steamed jasmine rice or noodles for a complete meal.
