Chinese beef and broccoli is a Chinese-American classic: tender beef seared hot and fast, bright-crisp broccoli, and a glossy savory sauce that clings to every bite. It’s the kind of weeknight dinner that feels special without taking all evening — great for family meals, meal prep, or when you want takeout flavors at home.
Why you’ll love this dish
This recipe gives you restaurant-style results at home: lightly charred, still-juicy beef and broccoli that keeps its snap. It’s fast, economical, and easy to scale up for company. The sauce is deeply savory with a touch of sweetness and a dark soy boost for color.
“Dinner-ready in under 30 minutes, and the beef stayed impossibly tender — just like my favorite takeout.”
It’s also forgiving: use flank, skirt, or other quick-cooking cuts. If you’re curious about different beef cuts and when to use them, learning more about less-common options like beef cheek can help you decide what to buy for other dishes — see this short guide on beef cheek meat for reference: beef cheek meat.
Step-by-step overview
A quick roadmap so you know what to expect:
- Slice and lightly marinate the beef to add flavor and protect the surface while cooking.
- Steam-blanch the broccoli to keep it bright and tender-crisp.
- Sear the beef in a hot pan for color while keeping the center pink.
- Finish by tossing everything with the pre-mixed sauce until it thickens and glazes the meat and veg.
Key ingredients
Gather these items — exact quantities are below in the Directions section:
- 1 lb flank steak (or skirt steak; slice thinly against the grain). Note: baking soda used in velveting is optional for extra tenderness.
- 1 tbsp soy sauce for the marinade
- 1 tbsp peanut or vegetable oil for the marinade
- 1 tbsp cornstarch for the marinade
- 1/2 tsp baking soda (optional — helps tenderize if you prefer)
- 1/2 cup chicken or beef stock
- 2 tbsp Shaoxing wine or dry sherry
- 2 tbsp soy sauce + 1 tsp dark soy sauce (dark soy adds deeper color)
- 2 tsp brown sugar (or white sugar)
- 1 tbsp cornstarch to thicken the sauce
- 1 head broccoli, cut into bite-size florets
- 1 tbsp peanut or vegetable oil for cooking
- 3 garlic cloves, minced
- 2 tsp ginger, minced
Substitutions and notes:
- Gluten-free: use tamari or gluten-free soy sauce and check your stock.
- If you don’t have dark soy sauce, a touch of molasses or extra dark caramelized soy will help color.
- For a plant-based swap, firm tofu pressed and pan-fried works well in place of beef.
Step-by-step instructions
- Slice the beef thinly against the grain. Aim for 0.5 cm (1/4 inch) slices or 1 cm (1/2 inch) strips. Thin slices cook quickly and stay tender.
- In a small bowl, combine 1 tbsp soy sauce, 1 tbsp oil, 1 tbsp cornstarch, and baking soda if using. Toss the beef by hand until each slice has a light coating. Marinate 10 minutes while you prep the rest.
- Mix the sauce: in a medium bowl whisk together 1/2 cup stock, 2 tbsp Shaoxing wine, 2 tbsp soy sauce, 1 tsp dark soy sauce, 2 tsp brown sugar, and 1 tbsp cornstarch until smooth. Set aside.
- Steam-blanch the broccoli: add 1/4 cup water to a large nonstick skillet and bring to a boil over medium-high heat. Add the broccoli and cover. Steam until the florets just turn tender and the water evaporates, about 1 minute. Transfer broccoli to a plate. Wipe out any remaining water with a paper towel.
- Heat 1 tbsp oil in the same pan over medium-high until shimmering. Spread the beef in a single layer and let it sear without stirring for about 30 seconds to brown the bottom. Flip and cook the opposite side a few seconds. Stir and cook briefly until the surface is lightly charred but the center remains slightly pink. Don’t overcook — the beef will finish in the sauce.
- Add the garlic and ginger. Stir quickly for a few seconds until fragrant.
- Return the broccoli to the skillet. Give the sauce a final stir to re-dissolve the cornstarch, then pour into the pan. Stir constantly until the sauce thickens and glazes the beef and broccoli, about 1 minute.
- Transfer to a plate and serve hot.
Best ways to enjoy it
Serve over steamed jasmine or long-grain rice to sop up the sauce. For a lower-carb option, pair with cauliflower rice or a bed of steamed brown rice. A side of quick-pickled cucumbers or a simple hot-and-sour soup complements the flavors. For leftovers, fold the beef into fried rice, or pile it into a toasted sandwich with crunchy greens.
Storage and reheating tips
- Refrigerator: cool quickly and store in an airtight container for up to 3–4 days.
- Freezing: freeze in a shallow airtight container for up to 2–3 months. Texture of broccoli will soften after thawing.
- Reheating: gently reheat in a skillet over medium-low heat with a splash of stock or water to loosen the sauce. Microwaving is fine—use short bursts and stir between intervals to avoid overcooking the beef.
- Food safety: refrigerate within 2 hours of cooking. Reheat to at least 165°F (74°C) before serving.
Pro chef tips
- Slice against the grain — it shortens the muscle fibers and makes every bite more tender.
- Velveting: the cornstarch and optional baking soda in the marinade protect the beef and create a silky crust. If you try baking soda, don’t overdo it — 1/2 teaspoon is enough for 1 lb.
- High heat is your friend. A very hot pan creates that desirable char without overcooking the interior.
- Cornstarch needs to be fully dissolved before adding to the pan; small lumps can clump and gum up the sauce.
- Leftover beef makes excellent snacks — try turning slices into a savory treat like beef pepperoni for creative use of cooked beef.
- Use a nonstick or well-seasoned carbon steel/cast-iron pan for even searing; stainless steel can work but may stick without enough oil.
Creative twists
- Spicy: add 1 tsp chili paste or a pinch of crushed red pepper when adding garlic.
- Nutty crunch: finish with toasted sesame seeds or chopped cashews.
- Oyster-sauce boost: swap 1 tbsp soy sauce for 1 tbsp oyster sauce for extra umami.
- Vegetarian: press and pan-fry firm tofu until golden. Use vegetable stock in the sauce.
- Regional spin: toss in Szechuan peppercorns for a numbing heat, or add black bean sauce for a fermented punch.
Common questions
Q: Can I use other cuts of beef?
A: Yes. Flank and skirt are ideal because they’re thin-sliced and quick to cook. Sirloin and flat iron also work if sliced thin against the grain. Tougher cuts like beef cheek are better suited for slow braises; if you want to explore different cuts and how they behave, see this primer on beef cheek meat.
Q: What does the baking soda do in the marinade?
A: Baking soda gently raises the pH on the meat’s surface, weakening protein bonds so the meat stays more tender after a quick sear. It’s optional — use it if you prefer an extra-tender texture, but don’t overuse (a little goes a long way).
Q: Can I prep this ahead?
A: Yes. Slice and marinate the beef up to 24 hours ahead. You can also make the sauce and store it separately. Blanch the broccoli briefly and shock in ice water if you want to finish everything quickly later.
Q: How do I keep the broccoli bright green and not mushy?
A: Steam-blanch briefly (about 1 minute) and remove as soon as the water evaporates. Don’t over-boil. Returning it quickly to the hot pan for a final toss preserves the color and crunch.
Q: Is this recipe gluten-free?
A: Make it gluten-free by using tamari or certified gluten-free soy sauce and verifying your stock and other condiments are gluten-free.
If you want a printable version or a simplified grocery list for this Chinese beef and broccoli, I can format one for you.
Chinese Beef and Broccoli
Ingredients
For the beef marinade
- 1 lb flank steak or skirt steak, sliced thinly against the grain Baking soda is optional for extra tenderness
- 1 tbsp soy sauce For the marinade
- 1 tbsp peanut or vegetable oil For the marinade
- 1 tbsp cornstarch For the marinade
- 1/2 tsp baking soda Optional — helps tenderize if you prefer
For the sauce
- 1/2 cup chicken or beef stock
- 2 tbsp Shaoxing wine or dry sherry
- 2 tbsp soy sauce
- 1 tsp dark soy sauce Adds deeper color
- 2 tsp brown sugar Or white sugar
- 1 tbsp cornstarch To thicken the sauce
For the stir-fry
- 1 head broccoli, cut into bite-size florets
- 1 tbsp peanut or vegetable oil For cooking
- 3 cloves garlic, minced
- 2 tsp ginger, minced
Instructions
Preparation
- Slice the beef thinly against the grain into 0.5 cm (1/4 inch) slices or 1 cm (1/2 inch) strips.
- In a small bowl, combine 1 tbsp soy sauce, 1 tbsp oil, 1 tbsp cornstarch, and baking soda if using. Toss the beef until each slice has a light coating. Marinate for 10 minutes while you prep the rest.
Mixing the Sauce
- In a medium bowl, whisk together 1/2 cup stock, 2 tbsp Shaoxing wine, 2 tbsp soy sauce, 1 tsp dark soy sauce, 2 tsp brown sugar, and 1 tbsp cornstarch until smooth. Set aside.
Cooking the Broccoli
- Add 1/4 cup water to a large nonstick skillet and bring to a boil over medium-high heat.
- Add the broccoli and cover. Steam until the florets just turn tender and the water evaporates, about 1 minute. Transfer broccoli to a plate.
Cooking the Beef and Combining
- Heat 1 tbsp oil in the same pan over medium-high until shimmering. Spread the beef in a single layer and let it sear without stirring for about 30 seconds.
- Flip and cook the opposite side for a few seconds. Stir and cook briefly until the surface is lightly charred but the center remains slightly pink.
- Add the garlic and ginger. Stir quickly for a few seconds until fragrant.
- Return the broccoli to the skillet. Give the sauce a final stir to re-dissolve the cornstarch, then pour it into the pan. Stir constantly until the sauce thickens and glazes the beef and broccoli, about 1 minute.
- Transfer to a plate and serve hot.