If you’re craving an easy-to-make dish that bursts with authentic flavors, you have to try this Chinese Beef and Broccoli Recipe. It combines tender, marinated beef with vibrant green broccoli, all coated in a luscious, savory sauce. The balance of textures and the umami-packed sauce make every bite a delightful experience that’s perfect for a weeknight dinner or impressing friends without spending hours in the kitchen.
Ingredients You’ll Need
These ingredients are straightforward but play a crucial role in delivering the classic taste and texture that make this Chinese Beef and Broccoli Recipe truly irresistible. Each item adds its unique contribution, from the silky sauce to the perfectly tender beef and crisp broccoli.
- 1 lb flank steak or sirloin, thinly sliced against the grain: Choosing the right cut and slicing thinly is key to tender beef.
- 1 tsp baking soda: Helps tenderize the beef by breaking down muscle fibers.
- 1 tsp cornstarch: Creates a smooth texture in the marinade and thickens the sauce.
- 1 tbsp soy sauce: Adds savory saltiness essential for the marinade.
- 1 tbsp Shaoxing wine (or chicken broth): Brings depth and aroma to the beef.
- 1 tbsp vegetable oil: Keeps the beef juicy and adds a hint of richness.
- 2 tbsp oyster sauce: Forms the backbone of the sauce with its rich, briny flavor.
- 1½ tbsp soy sauce: Balances the sauce’s flavor with salty umami notes.
- 1 tbsp dark soy sauce: Adds a lovely color and deeper flavor to the sauce.
- 1 tbsp Chinese cooking wine: Enhances the overall aroma of the dish.
- 1 tbsp cornstarch: Thickens the sauce to coat beef and broccoli perfectly.
- 1 tsp sugar: Balances saltiness and intensifies the flavors.
- 1 cup water or low-sodium beef broth: Forms the liquid base for the sauce.
- 1 tbsp garlic, finely minced: Adds a fragrant kick.
- 1 lb broccoli florets: Provides fresh crunch and vibrant color.
- 2 tbsp vegetable oil, divided: Used for cooking beef and sautéing garlic for optimal texture and flavor.
How to Make Chinese Beef and Broccoli Recipe
Step 1: Marinate the Beef
Start by combining the thinly sliced beef with baking soda, soy sauce, Shaoxing wine, cornstarch, and vegetable oil in a bowl. This mixture not only tenderizes the meat but also infuses it with flavor. Let it rest for 15 to 20 minutes, giving the beef time to soak up all those savory notes while tenderizing perfectly.
Step 2: Blanch the Broccoli
While the beef marinates, bring a pot of water to a rolling boil and blanch the broccoli florets for just one minute. This technique helps maintain the broccoli’s bright green color while preserving crunch. After blanching, quickly drain and rinse the broccoli under cold water to stop the cooking and keep it crisp.
Step 3: Prepare the Sauce
In a small bowl, thoroughly whisk together oyster sauce, soy sauce, dark soy sauce, Chinese cooking wine, cornstarch, sugar, and water or beef broth. The cornstarch must dissolve completely to create a smooth sauce that will thicken beautifully when cooked. Set this flavorful sauce aside for later.
Step 4: Cook the Beef
Heat 1 tablespoon of vegetable oil in a wok or large frying pan over high heat. Spread the marinated beef in a single even layer and sear for 1 to 2 minutes without stirring to get a nice crust. Then stir-fry for another minute until it’s browned but still juicy. Remove the beef from the pan and set aside to keep warm.
Step 5: Sauté the Garlic
To build that deep, aromatic base, add the remaining tablespoon of vegetable oil to the wok and sauté the minced garlic for about 10 to 15 seconds. This quick burst of heat releases the garlic’s fragrance without burning it, which would turn bitter.
Step 6: Add Broccoli and Sauce
Next, toss the blanched broccoli into the wok along with the pre-mixed sauce. Let the mixture simmer gently for about 30 seconds, allowing the sauce to begin thickening and the broccoli to absorb the savory flavors.
Step 7: Combine Beef and Broccoli
Return the cooked beef to the wok and toss everything together for 1 to 2 minutes. This final step lets the sauce fully thicken and coat every piece of beef and broccoli, enveloping them in a glossy, flavorful glaze.
Step 8: Serve Immediately
The Chinese Beef and Broccoli Recipe tastes best served hot over steamed rice or your favorite noodles. The steaming rice soaks up the luscious sauce, making every bite satisfying and comforting.
How to Serve Chinese Beef and Broccoli Recipe
Garnishes
Adding a sprinkle of toasted sesame seeds or freshly chopped green onions can elevate this dish with a nutty crunch and fresh herbal brightness. A drizzle of chili oil or red pepper flakes can add a subtle kick if you love a bit of heat.
Side Dishes
This dish pairs wonderfully with simple steamed jasmine rice or brown rice for a wholesome meal. For added texture and variety, consider serving it alongside steamed dumplings, spring rolls, or a crisp Asian cucumber salad to lighten up the plate.
Creative Ways to Present
For a fun twist, serve the beef and broccoli over cauliflower rice to keep it low-carb. You can also spoon the mixture into lettuce wraps for a fresh, handheld option. Layering the dish over a bed of stir-fried noodles turns it into an irresistible one-bowl dinner.
Make Ahead and Storage
Storing Leftovers
Place any leftover Chinese Beef and Broccoli Recipe in an airtight container and refrigerate. It keeps well for up to 3 days, maintaining its flavor and texture with just a quick reheat.
Freezing
This dish can be frozen but with a slight loss in broccoli texture. For best results, freeze the beef and sauce separately from the broccoli in freezer-safe containers. When ready, thaw overnight in the fridge and reheat together on the stovetop.
Reheating
Reheat gently in a pan over medium heat, stirring occasionally to prevent sticking. Adding a splash of water or broth can help revive the sauce’s consistency. Avoid microwaving for long periods as it can toughen the beef and make the broccoli soggy.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While flank steak and sirloin work best due to their tenderness and quick cooking properties, you can also use ribeye or skirt steak as long as you slice thinly against the grain.
Is there a vegetarian version of this Chinese Beef and Broccoli Recipe?
Yes! Swap the beef with firm tofu or tempeh and use vegetable broth instead of beef broth. The sauce and technique remain the same, delivering a satisfying vegetarian take on this classic.
What can I substitute if I don’t have Shaoxing wine?
If Shaoxing wine is unavailable, dry sherry is a great substitute. Otherwise, you can use chicken broth to keep the flavor rich without the alcohol.
How do I ensure the beef stays tender?
Marinating with baking soda and slicing thinly against the grain are two keys to tender beef. Also, avoid overcooking it; a quick sear over high heat keeps the meat juicy and tender.
Can I prepare parts of this recipe ahead of time?
Yes, marinate the beef ahead and blanch the broccoli in advance. Keep them refrigerated separately and combine and cook just before serving for maximum freshness and flavor.
Final Thoughts
This Chinese Beef and Broccoli Recipe is a fantastic way to bring a beloved takeout classic to your own kitchen with fresh ingredients and straightforward steps. It’s not just delicious but also rewarding to make at home, and I’m confident it’ll become one of your go-to weeknight favorites. So, grab your wok and give it a try — your taste buds will thank you!
Print
Chinese Beef and Broccoli Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
A classic Chinese Beef and Broccoli stir-fry featuring tender marinated flank steak and crisp broccoli florets tossed in a savory oyster-soy sauce. Quick to prepare and perfect for a flavorful weeknight meal served with rice or noodles.
Ingredients
Beef and Marinade
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 tsp baking soda
- 1 tsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or chicken broth)
- 1 tbsp vegetable oil
Sauce
- 2 tbsp oyster sauce
- 1½ tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Chinese cooking wine
- 1 tbsp cornstarch
- 1 tsp sugar
- 1 cup water or low-sodium beef broth
Other Ingredients
- 1 tbsp garlic, finely minced
- 1 lb broccoli florets
- 2 tbsp vegetable oil, divided
Instructions
- Marinate the Beef: In a bowl, combine the thinly sliced beef with baking soda, soy sauce, Shaoxing wine, cornstarch, and vegetable oil. Mix well and let it marinate for 15 to 20 minutes to tenderize and flavor the meat.
- Blanch the Broccoli: Bring a pot of water to a rolling boil. Add the broccoli florets and blanch them for 1 minute until just tender but still crisp. Drain and immediately rinse the broccoli under cold water to stop the cooking process and preserve its bright color.
- Prepare the Sauce: In a small bowl, whisk together the oyster sauce, soy sauce, dark soy sauce, Chinese cooking wine, cornstarch, sugar, and water or low-sodium beef broth until the cornstarch is fully dissolved. Set aside.
- Sear the Beef: Heat 1 tablespoon of vegetable oil in a wok over high heat. Add the marinated beef in a single layer and sear for 1 to 2 minutes without stirring to develop a nice crust. Then stir-fry the beef for another minute until browned and cooked through. Remove the beef from the wok and set aside.
- Sauté Garlic: Add the remaining 1 tablespoon of vegetable oil to the hot wok. Quickly sauté the minced garlic for 10 to 15 seconds until fragrant, taking care not to burn it.
- Cook Broccoli in Sauce: Add the blanched broccoli to the wok with the garlic. Pour in the prepared sauce and let it simmer gently for about 30 seconds to allow the sauce to thicken slightly and coat the broccoli.
- Combine Beef and Broccoli: Return the cooked beef to the wok. Toss everything together and stir-fry for 1 to 2 minutes until the sauce is thickened and evenly coats both the beef and broccoli.
- Serve: Remove from heat and serve immediately over steamed rice or noodles for a delicious, hearty meal.
Notes
- For the best texture, slice the beef thinly against the grain.
- Marinating with baking soda helps tenderize the meat, but don’t skip this step for extra softness.
- If you do not have Shaoxing wine, substitute with chicken broth or dry sherry.
- Make sure to blanch the broccoli briefly to keep it crisp-tender and vibrant green.
- Adjust the amount of sugar in the sauce according to your preferred sweetness.
- Serve immediately to enjoy the beef and broccoli at their freshest.
