Chinese Beef and Broccoli

This Chinese-style beef-and-broccoli stir-fry is the sort of quick, high-flavor meal I reach for when I want restaurant-quality results without a fuss. Thinly sliced flank steak gets a short marinade and a hot sear, then finishes with crisp-tender broccoli and a glossy, savory sauce. It’s perfect for weeknight dinners, meal prep, or whenever you want takeout vibes from your own kitchen — with control over ingredients and salt. For a slightly different spin, you might also compare this to the classic Beef and Broccoli on this site.

Why you’ll love this dish

This recipe hits the sweet spot between speed and depth of flavor. A quick marinade with cornstarch and oil helps the steak develop a silky bite while a short, high-heat cook creates slight char and keeps the center tender. The sauce—soy, Shaoxing wine, chicken stock, and a touch of dark soy—delivers the savory, slightly sweet glaze you expect from a great Chinese stir-fry.

“Quick to make, tastes like takeout, and everyone asks for seconds.” — a family-night favorite

Reasons to try it:

• Weeknight fast: from fridge to table in about 20 minutes of active time.
• Budget-friendly: flank or skirt steak stretches farther when thinly sliced.
• Kid-friendly: mild, savory, and easy to pair with rice or noodles.
• Customizable: swap proteins, adjust the sauce, or bulk it up with more veg.

I also like that it’s easy to scale for meal prep or double up the broccoli for a lighter, veggie-forward plate.

How this recipe comes together

This recipe follows a straightforward stir-fry pattern so you’ll know what to expect before you start:

1. Slice and briefly marinate the beef to build flavor and a velvety texture.
2. Whisk the stir-fry sauce so it’s ready when the beef returns to the pan.
3. Blanch/steam the broccoli quickly in the pan to keep it bright green and crisp-tender.
4. High-heat sear the beef in a single layer to get light char without overcooking.
5. Finish by adding aromatics, returning broccoli, and thickening the sauce for a glossy coating.

This sequence keeps steps short and the protein juicy.

What you’ll need

• 1 lb flank steak (or skirt steak; see footnote 1)
• 1 tablespoon soy sauce (for marinade)
• 1 tablespoon peanut oil (or vegetable oil; for marinade)
• 1 tablespoon cornstarch (for marinade)
• 1/2 teaspoon baking soda (optional — tenderizer; see footnote 1)
• 1/2 cup chicken stock (or beef stock)
• 2 tablespoons Shaoxing wine (or dry sherry)
• 2 tablespoons soy sauce (for sauce)
• 1 teaspoon dark soy sauce (for color and depth — footnote 2)
• 2 teaspoons brown sugar (or white sugar)
• 1 tablespoon cornstarch (for sauce slurry)
• 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

Notes and substitutions:

• Shaoxing wine adds authentic nuttiness; use dry sherry if you don’t have it.
• Dark soy sauce is mainly for color—omit if unavailable and add a pinch of molasses for similar depth.
• Baking soda is optional: a small amount helps tenderize cheap cuts but don’t overuse it.

Step-by-step instructions

1. Slice the beef against the grain into 0.5 cm (1/4 inch) slices or 1-cm (1/2 inch) sticks. Put them in a small bowl.
2. Add 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1 tablespoon cornstarch. Toss gently by hand until each slice is lightly coated. Marinate for 10 minutes while you prep other ingredients.
3. In a medium bowl, combine 1/2 cup chicken stock, 2 tablespoons Shaoxing wine, 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 teaspoons brown sugar, and 1 tablespoon cornstarch. Whisk until the cornstarch is fully dissolved.
4. Heat a large nonstick skillet over medium-high. Add 1/4 cup water and bring to a boil. Add broccoli, cover, and steam until just tender (about 1 minute). Remove broccoli to a plate. If water remains, use a paper towel held with tongs to wipe the pan dry.
5. Add 1 tablespoon oil to the hot pan and swirl to coat. Spread the steak in a single layer. Let it sear without touching for 30 seconds until the bottom browns. Flip and cook a few seconds more. Stir and continue cooking just until the surface is lightly charred but the center remains pink—this keeps the beef tender.
6. Add the minced garlic and ginger. Stir a few times to wake up their flavors, about 10–15 seconds.
7. Return the broccoli to the pan. Re-stir the sauce to make sure the cornstarch has dissolved, then pour it into the skillet. Cook, stirring, until the sauce thickens and glazes the beef and broccoli, about 1 minute.
8. Transfer to a plate immediately and serve hot.

 

What to serve it with

Classic pairings:

• Steamed white rice, jasmine or short-grain, for soaking up the sauce.
• Brown rice or cauliflower rice for a whole-grain or lower-carb option.
• Egg noodles tossed with a little sesame oil if you want a noodle bowl.

For a family-style meal, add a simple hot-and-sour soup or a cucumber salad. If you’re after a cozy contrast, serve alongside a slow braise such as a Slow Cooker Beef and Noodles for a weekend feast.

Storage and reheating tips

• Refrigerating: Store leftovers in an airtight container in the fridge for up to 3–4 days.
• Reheating: Gently reheat in a skillet over medium heat with a splash of water or stock to loosen the sauce; avoid microwaving for long periods which can toughen the beef.
• Freezing: You can freeze cooked beef-and-broccoli for up to 2 months, but texture may change (broccoli gets softer). Thaw overnight in the fridge before reheating.
• Food safety: Don’t leave cooked beef out at room temperature for more than 2 hours. Reheat to at least 165°F (74°C) before serving.

Pro chef tips

• Thin, even slices matter: Use a sharp knife and cut against the grain for the most tender bite.
• Velveting alternative: If you prefer, you can velvet the beef in hot oil or a cornstarch-egg-white mix, but the quick soy-cornstarch marinade is faster for weeknights.
• High heat is your friend: Make sure your pan is hot so the beef sears quickly and you get those caramelized edges.
• Dry pan for a good sear: After steaming the broccoli, wipe the pan dry—water will steam the beef instead of searing it.
• Sauce texture: If your sauce becomes too thick, thin with a splash of water or stock. Too thin? Mix a little more cornstarch with cold water and add gradually.

Recipe variations

• Make it ground-meat friendly: Swap thinly sliced steak for ground beef and adjust seasonings—see the site’s Ground Beef and Broccoli for inspiration.
• Vegetarian: Use sliced king oyster mushrooms or firm tofu (press first) in place of beef.
• Spicy: Add 1 teaspoon chili garlic sauce when you add the garlic and ginger.
• Pan-to-plate twist: For a heartier skillet, add potato slices and convert it into a meat-and-potatoes skillet riff similar to this Beef and Potatoes Skillet.

 

FAQ

Q: Can I use a different cut of beef? A: Yes. Flank or skirt steak are ideal for flavor and thin slicing. Sirloin works too; avoid very tough roasts unless thinly sliced and briefly marinated. If using a cheaper cut, a tiny 1/2 teaspoon of baking soda in the marinade for 10–15 minutes can help tenderize—rinse if you notice a soapy taste.

Q: What if I don’t have Shaoxing wine? A: Dry sherry is a good substitute. If you want an alcohol-free option, use an equal amount of additional stock plus a teaspoon of rice vinegar for acidity.

Q: Why add cornstarch to the marinade and the sauce? A: Cornstarch in the marinade creates a light coating around the beef that helps it stay juicy and develop a silky surface. The cornstarch in the sauce is the thickener that gives the final glaze its glossy body.

Q: Can I make this ahead for meal prep? A: Yes. Cooked beef-and-broccoli keeps well for 3–4 days in the fridge in an airtight container. Pack rice separately and reheat together, adding a splash of water or stock when reheating to revive the sauce.

Q: How do I keep the broccoli bright and crisp? A: Quick steam in the pan with a bit of water preserves color and texture. Don’t overcook during steaming—1 minute is usually enough. Finish in the hot pan only long enough to re-warm and coat with sauce.

Conclusion

This Chinese beef-and-broccoli recipe is an excellent balance of speed, savory flavor, and simple technique—perfect for busy nights when you want something better than takeout. Try the tweaks and serving ideas above to make it fit your weeknight routine, and don’t be afraid to experiment with different cuts or vegetables. Give it a go and you’ll likely have a new family favorite.

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