Chinese Beef and Broccoli

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Chinese beef and broccoli recipe gives you big restaurant vibes with minimal drama. It takes about the time it would take to decide what to order and then actually cook it like an adult.

If you want to nerd out on the sauce ratios while you chop, check out this handy stir fry sauce guide for the science behind glossy, clingy sauce. Trust me, once you nail that, everything else feels like cheating in the best way.

Why This Recipe is Awesome

• It is fast. You can go from chopping board to dinner table without quitting your evening plans.
• It tastes like takeout but you made it, so you win twice.
• It uses simple pantry ingredients. No weird jars, no special trips to obscure markets.
• It is idiot proof. Seriously, even if you overcook the broccoli a little you still get a tasty meal.
• It looks impressive which means you can pretend you are a professional chef for Instagram or just impress your roommate.

Ingredients You’ll Need

• 1 lb flank steak (, skirt steak, or other cut (*see footnote 1))
• 1 tablespoon soy sauce
• 1 tablespoon peanut oil ((or vegetable oil))
• 1 tablespoon cornstarch
• 1/2 teaspoon baking soda ((Optional) (*see footnote 1))
• 1/2 cup chicken stock ((or beef stock))
• 2 tablespoons Shaoxing wine ((or dry sherry))
• 2 tablespoons soy sauce
• 1 teaspoon dark soy sauce ((*footnote 2))
• 2 teaspoons brown sugar ((or white sugar))
• 1 tablespoon cornstarch
• 1 head broccoli (, cut to bite-size florets)
• 1 tablespoon peanut oil (or vegetable oil) ((*Footnote 3))
• 3 garlic cloves (, minced)
• 2 teaspoons ginger (, minced)

Yes there are two cornstarch entries. One coats the beef and one thickens the sauce. Think of cornstarch as the secret weapon that makes everything feel slick and restaurant worthy.

Step-by-Step Instructions

1. Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch (*Footnote 1). Gently mix well by hand until all the slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing the other ingredients.
2. Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.
3. Add 1/4 cup water into a large nonstick skillet over medium-high heat until the water begins to boil. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, 1 minute or so. Transfer broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there is any water left.
4. Add the oil and swirl to coat the bottom. Heat over medium high heat until hot. Spread the steak in a single layer. Allow to cook without touching for 30 seconds or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
5. Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
6. Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately. Serve hot as a main dish.

Common Mistakes to Avoid

• Thinking the steak does not need to be sliced against the grain. Rookie move. Slice against the grain to keep the beef tender.
• Overcrowding the pan. If the meat steams instead of sears you lose that little char that makes it taste like magic.
• Skipping the quick steam for the broccoli. Blanching with a little water keeps the broccoli bright and crunchy. Do not microwave it into sadness.
• Using too much cornstarch in the sauce at once. Add the sauce to the pan only after you have dissolved the cornstarch fully. Lumps are not a good look.
• Cooking everything on low heat. This recipe wants heat. High heat gives you the quick sear and glossy sauce. Low heat gives you mushy greens and regret.

Alternatives & Substitutions

• No flank steak? Use skirt steak, sirloin, or even thinly sliced ribeye if you want to splurge. Ground beef not ideal but will work in a pinch.
• No Shaoxing wine? Swap with dry sherry or skip it and add a splash of extra stock plus a pinch of sugar for balance.
• Peanut oil allergic? Use vegetable oil, canola oil, or grapeseed oil. Slick and neutral oils are your friends.
• Not a beef fan? Swap with thinly sliced chicken breast or firm tofu. Cook times vary so adjust until done.
• Want less sodium? Use low sodium soy sauce and taste before adding extra salt.
• No dark soy sauce? Add a touch of molasses or a little extra brown sugar for color and depth. IMO dark soy sauce is the easiest hack to get that deep color though.

FAQ (Frequently Asked Questions)

Q. Can I use a different cut of beef like chuck or round What happens if I do
A. Yes you can but choose thin slices and cook quickly. Tougher cuts need longer braising to become tender. For this quick stir fry, flank or skirt work best.

Q. Do I really need baking soda in the marinade What does it do
A. Baking soda tenderizes by raising pH on the meat surface which breaks down proteins. It is optional. Use just a pinch if you want super tender slices but do not overdo it.

Q. Can I prep this ahead of time and refrigerate for later
A. Absolutely. Marinate the beef and chop the veg in advance. Store separately. Cook right before serving for best texture.

Q. Can I make this gluten free
A. Yes swap soy sauce for tamari or a gluten free soy sauce alternative. Check your Shaoxing wine substitute because some sherries can have additives.

Q. How do I get that glossy restaurant sauce every time
A. Dissolve your cornstarch completely and add it to a near-boiling pan. The sauce thickens fast and clings to everything. Hot pan and properly dissolved cornstarch are your best friends.

Q. Leftovers good or nah
A. Leftovers keep fine for a day or two in the fridge. Reheat gently on the stove to avoid overcooking the broccoli. It is still tasty but the texture changes slightly.

Q. Can I double this for a crowd
A. Yes but cook in batches. Crowding the pan kills the sear and makes the meat tough.

Final Thoughts

You just made a classic takeout favorite that tastes like you put in keynote chef energy with half the effort. This recipe is forgiving, fast, and reliably tasty. Remember to keep things hot and move quickly. That is the real secret to stir fry success. Now go impress someone or just treat yourself. You earned it.

Conclusion

If you want a single serving take on this dish check out Beef & Broccoli for One / 牛肉炒西蘭花蓋 | 9 Queen Chinese for inspiration. For a deep dive into classic technique and regional notes try Beef and Broccoli (西兰花炒牛肉) which explains traditional steps. And if you are craving another version with clear steps and tips visit 57. Beef & Broccoli / 西蘭花炒牛肉 | 9 Queen Chinese for more variations and technique notes.

Chinese Beef and Broccoli

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• Author: admin
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A quick and easy recipe for delicious Chinese beef and broccoli that tastes like takeout.

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Ingredients

Scale 1x2x3x

• 1 lb flank steak (or skirt steak, or other 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 to bite-size florets)
• 1 tablespoon peanut oil (or vegetable oil)
• 3 garlic cloves (minced)
• 2 teaspoons ginger (minced)

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Instructions

1. Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch. Gently mix well by hand until all the slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing the other ingredients.
2. Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.
3. Add 1/4 cup water into a large nonstick skillet over medium-high heat until the water begins to boil. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, about 1 minute. Transfer broccoli to a plate.
4. Add oil and swirl to coat the bottom. Heat over medium high heat until hot. Spread the steak in a single layer. Allow to cook without touching for 30 seconds or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
5. Add garlic and ginger. Stir a few times to release the flavor and fragrance.
6. Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately and serve hot as a main dish.

Notes

Marinate the beef and chop the veg in advance for easy preparation.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir Fry
• Cuisine: Chinese

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 700mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 35g
• Cholesterol: 50mg

Keywords: beef, broccoli, stir fry, Chinese, quick recipe