Chinese Beef and Broccoli

Imagine sizzling tender beef strips and vibrant green broccoli florets, all glazed in a savory, umami-rich sauce that clings to every bite. Chinese Beef and Broccoli is a restaurant favorite that brings together the perfect balance of protein, vegetables, and irresistible flavor. This classic stir-fry has earned its place on takeout menus across America, but making it at home elevates the experience to new heights. You’ll learn how to achieve that perfect tender-crisp texture and create an authentic sauce that rivals your favorite Chinese restaurant.

Why You’ll Love This Recipe

Chinese Beef and Broccoli combines simplicity with incredible flavor, making it a weeknight hero that doesn’t sacrifice taste for convenience. The contrast between the tender, juicy beef and the bright, crisp broccoli creates a textural symphony that keeps every bite interesting. The glossy sauce – rich with ginger, garlic, and soy notes – coats each piece perfectly, making even a simple bowl of rice feel like a gourmet experience.

What makes this version special is the technique of velveting the beef, a traditional Chinese cooking method that guarantees restaurant-quality tenderness every time. Unlike many takeout versions that leave you feeling heavy, this homemade beef with broccoli uses fresh ingredients and controlled amounts of sodium and oil for a healthier yet equally satisfying meal. It’s quick enough for busy evenings yet impressive enough for guests, coming together in less than 30 minutes from start to finish.

Ingredients

For the Beef and Marinade:

• 1½ pounds flank steak, sliced against the grain into ¼-inch strips
• 1 tablespoon cornstarch
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 teaspoon baking soda (the secret to tender beef)

For the Sauce:

• ½ cup low-sodium beef broth
• ¼ cup oyster sauce
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 2 teaspoons sesame oil

For the Stir-Fry:

• 5 cups broccoli florets (about 1 large head)
• 3 tablespoons vegetable oil, divided
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• ½ teaspoon red pepper flakes (optional)
• 2 green onions, sliced for garnish

Pro Tips

Master the Beef Texture: The signature tenderness of restaurant-style Chinese beef and broccoli comes from proper slicing and marinade techniques. Always slice your flank steak against the grain at a slight angle, keeping pieces thin and uniform. The baking soda in the marinade is crucial – it changes the pH of the meat surface, preventing proteins from binding too tightly during cooking. Don’t marinate longer than 30 minutes, or the texture can become too soft.

Blanch for Perfect Broccoli: Achieve that vibrant green, tender-crisp broccoli by blanching it first. Drop the florets into boiling water for just 45-60 seconds, then immediately transfer to an ice bath to stop the cooking process. This pre-cooking ensures your broccoli maintains its color and texture in the final stir-fry without requiring excessive oil or cook time.

The Sauce Secret: For a restaurant-quality sauce that perfectly coats your beef and broccoli stir fry, mix your sauce ingredients in advance and add the cornstarch last, stirring until completely dissolved. When adding to the hot pan, pour in a circular motion around the outer edge, allowing it to rapidly heat and thicken as you fold everything together. This technique prevents clumping and creates that beautiful, glossy finish.

Instructions

Step 1: Prepare and Marinate the Beef
Place your thinly sliced flank steak in a medium bowl. In a small bowl, whisk together the cornstarch, soy sauce, Shaoxing wine, and baking soda until smooth. Pour this mixture over the beef, tossing gently to ensure each piece is coated. Let it marinate at room temperature for 15-20 minutes while you prepare the other components.

Step 2: Prepare the Sauce
In a bowl, combine the beef broth, oyster sauce, soy sauce, brown sugar, cornstarch, and sesame oil. Whisk until the cornstarch is fully dissolved and no lumps remain. Set aside near your cooking area as you’ll need to add it quickly during the stir-frying process.

Step 3: Blanch the Broccoli
Bring a large pot of water to a boil. Add the broccoli florets and cook for 45-60 seconds until bright green but still firm. Quickly drain and immediately plunge into ice water to stop the cooking. Once cooled, drain thoroughly and pat dry with paper towels to remove excess moisture, which can make your stir-fry soggy.

Step 4: Sear the Beef
Heat a large wok or skillet over high heat until smoking. Add 2 tablespoons of vegetable oil and swirl to coat the surface. Working in batches to avoid overcrowding (which would steam rather than sear the meat), add the marinated beef in a single layer. Let it cook undisturbed for 1 minute to develop a nice sear, then stir-fry for another 1-2 minutes until the beef is browned but still slightly pink inside. Transfer to a clean plate.

Step 5: Stir-Fry Aromatics and Combine
Return the wok to high heat and add the remaining tablespoon of oil. Add the minced garlic, grated ginger, and red pepper flakes if using. Stir-fry for just 30 seconds until fragrant but not browned. Add the blanched broccoli and toss to combine with the aromatics for about 1 minute.

Step 6: Bring Everything Together
Return the beef and any accumulated juices to the wok. Give your sauce a quick whisk and pour it around the edges of the wok. Toss everything together as the sauce bubbles and thickens, about 1-2 minutes. The sauce should coat the beef and broccoli with a glossy sheen. Sprinkle with sliced green onions, give a final toss, and serve immediately over steamed rice.

Variations

Spicy Sichuan Style: Transform your classic Chinese Beef and Broccoli into a fiery delight by adding 2 tablespoons of Sichuan peppercorns (toasted and ground) and 1-2 tablespoons of chili oil to your sauce. Increase the red pepper flakes to 1 teaspoon and consider adding thinly sliced dried red chilies to the aromatics stage. This variation creates a numbing, spicy experience that’s authentic to Sichuan cuisine.

Vegetable Medley: For added nutrition and color, transform this dish into a rainbow stir-fry by incorporating red bell peppers, sliced carrots, snow peas, and water chestnuts alongside the broccoli. Maintain the same cooking technique, but increase the sauce ingredients by 50% to ensure everything is properly coated. This variation works beautifully when you need to clean out the vegetable drawer while still enjoying the classic flavors of beef broccoli stir-fry.

Gluten-Free Adaptation: Create a gluten-free version by substituting tamari for the soy sauce and using gluten-free oyster sauce alternatives (mushroom-based sauces work well). Ensure your cornstarch is certified gluten-free, and replace the Shaoxing wine with dry white wine or rice vinegar mixed with a touch of sugar. These simple swaps maintain the authentic flavor profile while making the dish accessible to those with gluten sensitivities.

Storage and Serving

Chinese Beef and Broccoli keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually develop nicely overnight, though the broccoli will soften slightly. For reheating, a quick stir in a hot pan is preferable to microwave heating, which can make the beef tough. I don’t recommend freezing this dish, as the texture of the broccoli deteriorates significantly when thawed.

For serving, steamed jasmine or basmati rice is the classic accompaniment, soaking up the delicious sauce perfectly. For a lower-carb option, serve over cauliflower rice or alongside simple sautéed bok choy. To create a complete Chinese-inspired feast, pair your beef and broccoli with spring rolls, hot and sour soup, or simple vegetable potstickers. For an elegant presentation, serve in a large, shallow bowl garnished with additional green onions, sesame seeds, and thin strips of red bell pepper for color contrast.

FAQs

Can I use a different cut of beef for this recipe?
Yes! While flank steak is traditional, sirloin, ribeye, or flat iron steak work excellently. The key is slicing thinly against the grain and using the baking soda tenderizing technique for any tougher cuts.

Why is my beef chewy instead of tender?
Three common mistakes lead to tough beef: slicing with the grain instead of against it, skipping the baking soda in the marinade, or overcooking. Remember that the beef will continue cooking slightly after being removed from the wok.

Can I make this dish ahead of time for a party?
You can prepare components ahead: marinate the beef (no more than 30 minutes), blanch the broccoli, and mix the sauce. Store separately, then quickly stir-fry everything just before serving for the best texture and flavor.

Is there a substitute for oyster sauce?
If unavailable or for vegetarian versions, use hoisin sauce mixed with a splash of soy sauce, or mushroom-based vegetarian oyster sauce alternatives, which provide similar umami depth.

My sauce is too thin/thick. How can I fix it?
For a thinner sauce, add 1-2 tablespoons of beef broth or water. If too thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce until it reaches your desired consistency.

Conclusion

This Chinese Beef and Broccoli is comfort food at its finest — a perfect balance of savory, tender beef and fresh, crisp vegetables that come together in a glossy sauce that will have you forgetting about takeout menus. It’s the kind of dish that transforms an ordinary weeknight into something special, bringing restaurant-quality Chinese cuisine right to your family table. Whether you’re a stir-fry veteran or trying your hand at Chinese cooking for the first time, this foolproof recipe delivers consistent, delicious results that will quickly earn a permanent spot in your dinner rotation.

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