Enjoy a restaurant-quality Chinese Beef and Broccoli Stir-Fry right at home! Tender, flavorful beef pairs perfectly with crisp-tender broccoli, all coated in a rich, savory sauce that’s slightly sweet and full of umami. This dish is quick enough for a weeknight dinner but impressive enough for guests, making it a go-to comfort food for any occasion. The combination of garlic, ginger, and soy-based sauce creates that classic Chinese takeout flavor without all the hassle.
With a few simple ingredients and a quick stir-fry technique, you can make this easy Asian-inspired dinner in under 30 minutes. The secret is in the beef marinade and sauce balance, which keeps the meat tender and the broccoli vibrant and crunchy.
Why You’ll Love This Recipe
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Quick and Easy – Ready in under 30 minutes for weeknight dinners.
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Restaurant Quality at Home – Get the flavor of takeout without leaving your kitchen.
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Healthy & Balanced – Lean beef with nutrient-rich broccoli.
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Customizable – Adjust sweetness, soy, or spice to taste.
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Family-Friendly – Mildly savory with just enough depth to satisfy adults and kids alike.
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One-Pan Cooking – Minimal cleanup thanks to the skillet or wok method.
Ingredient Breakdown
Beef (Flank or Skirt Steak) – Sliced thin against the grain for tenderness; key for quick cooking.
Soy Sauce – Adds salty, umami-rich flavor to both the beef and the sauce.
Peanut or Vegetable Oil – High smoke point oil for stir-frying, ensures even cooking.
Cornstarch – Coats the beef to lock in juices and helps thicken the sauce.
Baking Soda (Optional) – Tenderizes beef quickly for an ultra-soft bite.
Chicken or Beef Stock – Forms the base of the savory sauce.
Shaoxing or Dry Sherry – Adds depth and subtle sweetness.
Dark Soy Sauce – Enhances color and adds a richer, caramelized flavor.
Brown Sugar – Balances savory soy and deepens the sauce flavor.
Broccoli – Crisp-tender florets add texture, color, and nutrients.
Garlic and Ginger – Provide aromatic, pungent notes that define the dish.
Pro Tips
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Slice Beef Thinly – Cutting against the grain ensures tenderness.
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Marinate Briefly – Even 10 minutes with soy, oil, and cornstarch makes a big difference.
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Blanch Broccoli – Steam or briefly boil before stir-frying to keep it vibrant green and tender-crisp.
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High Heat – Stir-fry quickly over medium-high heat to sear the beef and keep vegetables crisp.
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Thicken Sauce Properly – Stir cornstarch in the sauce completely before adding to avoid lumps.
Ingredient Swaps or Variations
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Vegetables – Swap broccoli for bok choy, snow peas, or bell peppers.
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Protein Alternatives – Use chicken, shrimp, or tofu instead of beef.
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Gluten-Free Option – Replace soy sauce with tamari.
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Spicy Twist – Add chili flakes or Sriracha to the sauce for heat.
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Extra Flavor – Toss in sliced onions or mushrooms for more depth.
Serving Suggestions
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Serve over steamed white or brown rice to soak up the sauce.
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Pair with fried rice or noodles for a fuller Asian-inspired meal.
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Garnish with sesame seeds or sliced green onions for added flavor and presentation.
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Serve alongside egg rolls or dumplings for a complete takeout-style dinner.
Make Ahead + Storage Tips
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Prep Ahead – Slice beef and vegetables in advance and store in separate containers.
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Storage – Keep leftovers in an airtight container in the fridge for 3–4 days.
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Reheat – Quickly stir-fry in a hot skillet or microwave gently to preserve texture.
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Sauce Make-Ahead – Mix the sauce separately and store in the fridge for up to 2 days.
Cultural or Historical Notes
Beef and broccoli is a classic Chinese-American dish, inspired by Cantonese-style stir-fries. It became popular in the United States in the mid-20th century as an accessible way to enjoy Chinese cuisine at home. Traditionally served over rice, it highlights the balance of savory, sweet, and aromatic flavors that define much of Chinese cooking.
Frequently Asked Questions (FAQ)
Can I use other cuts of beef?
Yes, sirloin or ribeye works, but slice thinly against the grain for tenderness.
Do I have to blanch the broccoli?
Blanching helps maintain color and crunch, but you can also steam or stir-fry raw.
Can I make this gluten-free?
Replace soy sauce with tamari or coconut aminos to make it gluten-free.
How do I keep the beef tender?
Use a quick marinade with cornstarch and cook over high heat briefly; avoid overcooking.
Can I freeze leftovers?
Yes, freeze cooked beef and broccoli separately from rice for up to 2 months; thaw and reheat gently.
Chinese Beef and Broccoli
Ingredients
Equipment
Method
- Slice the beef against the grain into 0.5 cm (1/4 inch) slices or 1-cm sticks. Transfer to a bowl. Add soy sauce, peanut oil, and cornstarch (plus baking soda if using). Mix well and marinate for 10 minutes.
- Combine all sauce ingredients in a bowl and mix well.
- Add 1/4 cup water to a large skillet and bring to a boil. Add broccoli, cover, and steam for about 1 minute until just tender. Transfer broccoli to a plate. Wipe pan dry.
- Add oil to the skillet and heat over medium-high. Spread beef in a single layer and sear for 30 seconds per side until browned but still pink inside. Stir and cook briefly.
- Add garlic and ginger. Stir-fry briefly to release aroma.
- Return broccoli to pan. Stir sauce to dissolve cornstarch, then pour in. Cook until thickened, about 1 minute. Transfer to a plate and serve hot.
