Description
This Chinese Beef and Broccoli recipe is a healthier, homemade alternative to takeout. Tender marinated beef and crisp broccoli are tossed in a rich, savory sauce—all cooked in one pan and ready in under 30 minutes. Perfect for busy weeknights or a cozy family dinner.
Ingredients
Scale
- 1 lb flank steak or skirt steak: tender base protein for the dish
- 1 tablespoon soy sauce: for umami and saltiness in the marinade
- 1 tablespoon peanut oil (or vegetable oil): for searing the beef
- 1 tablespoon cornstarch: to help thicken the sauce and coat the beef
- 1/2 teaspoon baking soda (optional): tenderizes tougher cuts of beef
- 1/2 cup chicken stock (or beef stock): adds depth to the sauce
- 2 tablespoons Shaoxing wine (or dry sherry): adds authentic Chinese flavor
- 2 tablespoons soy sauce: base flavoring for the sauce
- 1 teaspoon dark soy sauce: gives color and caramel undertones
- 2 teaspoons brown sugar: balances the savory and salty elements
- 1 tablespoon cornstarch: thickens the sauce
- 1 head broccoli, cut into florets: for color, crunch, and nutrition
- 1 tablespoon peanut oil (or vegetable oil): for stir-frying
- 3 garlic cloves, minced: aromatic and flavorful
- 2 teaspoons fresh ginger, minced: adds warmth and depth
Instructions
- Slice the beef thinly against the grain into 1/4-inch slices or 1/2-inch sticks.
- In a bowl, combine beef, soy sauce, peanut oil, cornstarch, and baking soda (if using). Mix well and let marinate for 10 minutes.
- In another bowl, mix chicken stock, Shaoxing wine, soy sauces, brown sugar, and cornstarch. Stir until smooth and set aside.
- Add 1/4 cup water to a skillet over medium-high heat. Once boiling, add broccoli and cover to steam for about 1 minute. Remove broccoli and dry the skillet.
- Heat oil in the skillet until hot. Spread marinated beef in a single layer and sear undisturbed for 30 seconds. Flip and stir-fry until lightly charred and still pink inside.
- Add minced garlic and ginger. Stir quickly until fragrant, about 10–15 seconds.
- Return broccoli to the skillet. Stir sauce again and pour it in. Cook while stirring until sauce thickens and everything is well-coated, about 1 minute.
- Serve hot over steamed rice or noodles.
Notes
- Use baking soda to tenderize tougher cuts of beef like chuck or brisket.
- Dark soy sauce adds color and flavor but can be skipped or replaced with molasses.
- To make it gluten-free, use tamari instead of soy sauce and dry sherry instead of Shaoxing wine.
- Double the sauce if you’re serving with noodles or prefer extra sauciness.
- Finish with sesame oil for a nutty aroma if you don’t have peanut oil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 291 kcal
- Sugar: 4.5 g
- Sodium: 790 mg
- Fat: 14.3 g
- Saturated Fat: 4.2 g
- Unsaturated Fat: 9.6 g
- Trans Fat: 0 g
- Carbohydrates: 13.9 g
- Fiber: 1.5 g
- Protein: 26.6 g
- Cholesterol: 48 mg
Keywords: Chinese Beef and Broccoli, beef stir fry, broccoli stir fry, Chinese takeout, easy Chinese dinner, flank steak recipe