Chinese Beef and Broccoli (牛肉炒西兰花)

Why You’ll Love This Recipe

I love this dish because it strikes the perfect balance between simplicity and flavor. The beef turns out tender every time thanks to a quick marinade, and the broccoli adds the perfect bite and freshness. The sauce is thick, savory, and slightly sweet—just like the classic takeout version, but better. I serve it over hot rice for a complete and comforting meal that’s ready in just 30 minutes.

Ingredients

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

Meat and Marinade

• 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, for tougher cuts)

Sauce

• 1/2 cup chicken or beef stock

• 2 tablespoons Shaoxing wine (or dry sherry)

• 2 tablespoons soy sauce

• 1 teaspoon dark soy sauce (optional, for color and depth)

• 2 teaspoons brown sugar

• 1 tablespoon cornstarch

Stir-Fry

• 1 head broccoli, cut into bite-size florets

• 1 tablespoon peanut oil (or vegetable oil)

• 3 garlic cloves, minced

• 2 teaspoons ginger, minced

Directions

1. Slice and Marinate the Beef: I slice the beef thinly against the grain (about 1/4 inch thick) or into 1/2-inch sticks. Then I toss it with soy sauce, peanut oil, and cornstarch. If I’m using a tougher cut, I also add baking soda and let it marinate for 30 minutes. Otherwise, 10 minutes is enough while I prep the rest.

2. Make the Sauce: In a bowl, I combine the stock, Shaoxing wine, soy sauces, sugar, and cornstarch. I stir it well and set it aside.

3. Steam the Broccoli: In a large skillet or wok, I add 1/4 cup water and bring it to a boil. I toss in the broccoli, cover, and steam for about 1 minute until bright green and just tender. Then I remove it and wipe the pan dry.

4. Cook the Beef: I heat the oil in the same pan over medium-high heat. Once hot, I add the beef in a single layer and sear it for about 30 seconds without moving it. Then I flip and cook for another few seconds. I stir it around until lightly browned and still pink inside.

5. Add Aromatics: I toss in the garlic and ginger and stir for a few seconds to release their fragrance.

6. Finish with Sauce and Broccoli: I add the broccoli back into the pan. Then I stir the sauce once more (to dissolve the cornstarch again) and pour it over everything. I stir and cook until the sauce thickens, about 1 minute. Then I remove it from the heat and serve immediately.

Servings and timing

• Servings: 2 to 4

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

Variations

• Gluten-Free: I use tamari instead of soy sauce and dry sherry instead of Shaoxing wine.

• Vegetarian: I substitute thinly sliced mushrooms or tofu for the beef and vegetable broth for the sauce.

• Extra Veggies: I sometimes add snow peas, bell peppers, or baby corn for more color and crunch.

• Spicy Kick: A teaspoon of chili garlic sauce or a few dried chilies stirred in with the aromatics adds heat.

• Serve It Differently: I’ve served this over rice noodles or even cauliflower rice when I want to switch it up.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. I reheat gently on the stovetop or in the microwave. If the sauce thickens too much, I splash in a bit of water or broth to loosen it up.

FAQs

What cut of beef is best?

I use flank or skirt steak for the best tenderness. If I only have a tougher cut, I add baking soda to the marinade and let it sit longer to help tenderize it.

Can I make this ahead?

I prep the sauce, slice the beef, and cut the broccoli ahead of time, then cook it all fresh in 15 minutes when I’m ready to eat.

What is dark soy sauce, and do I need it?

Dark soy sauce adds color and a richer flavor. I like to use it, but if I don’t have it, I add a little molasses or skip it entirely—the dish still turns out great.

What does Shaoxing wine do?

Shaoxing wine adds authentic depth and aroma to the sauce. Dry sherry works as a solid substitute if I don’t have it on hand.

Can I freeze this dish?

I don’t usually freeze it since the broccoli can lose its texture, but the beef and sauce hold up well if frozen separately.

Conclusion

This Chinese Beef and Broccoli is one of those quick stir-fry dishes I can rely on again and again. It’s bold, saucy, and deeply satisfying—just like the takeout classic but fresher and more flavorful. Whether I’m cooking for two or prepping for a busy weeknight, this recipe never disappoints. Serve it hot over rice, and it’s better than anything from the box.