Chinese Beef and Broccoli

Chinese Beef and Broccoli made easy at home! This authentic restaurant-style recipe delivers tender beef and crisp broccoli in savory sauce. Ready in 20 minutes.

Hi, I’m Linda, and welcome to Tasty at Home—where bold flavors meet everyday kitchens. Let me tell you, the first time I attempted Chinese beef and broccoli at home was a complete disaster.

The beef turned out chewy as leather, and the broccoli looked like it had been through a blender. Well, after countless kitchen experiments and more than a few takeout comparisons, I finally cracked the code to restaurant-quality Chinese beef and broccoli.

You know what changed everything? Understanding that marinating technique makes all the difference. Moreover, the secret lies in that perfect balance of tender beef, crisp-tender broccoli, and a glossy sauce that clings beautifully to every bite. After testing this recipe dozens of times, I’ve simplified it into a foolproof method that delivers authentic flavors without the fuss.

Whether you’re craving comfort food on a busy weeknight or want to impress guests with your Chinese cooking skills, this recipe transforms simple ingredients into something extraordinary. Furthermore, you’ll save money compared to takeout while controlling exactly what goes into your meal.

What Makes This Chinese Beef and Broccoli Recipe Special

This isn’t your average stir-fry recipe. Instead, it focuses on authentic Chinese cooking techniques that ensure perfectly tender beef every single time. The key lies in a process called “velveting,” which involves marinating the beef with cornstarch and oil to create an incredibly tender texture.

Additionally, this recipe uses the proper sequence of cooking steps that professional Chinese chefs employ. Rather than throwing everything into the pan at once, we steam the broccoli first, then sear the beef at high heat, and finally combine everything with the sauce. Consequently, each component maintains its ideal texture and flavor.

Man, oh man, the difference in taste compared to typical American-Chinese restaurant versions is remarkable. This recipe stays true to traditional Cantonese flavors while adapting perfectly to American home kitchens.

Ingredients for Chinese Beef and Broccoli

Shopping Tips for Best Results

When shopping at American grocery stores, look for flank steak in the meat department’s specialty section. Similarly, skirt steak works wonderfully as an alternative. The key is choosing cuts with visible grain that you can slice against.

For the best broccoli, select heads with tight, dark green florets and firm stalks. Avoid any with yellowing flowers or woody stems. Fresh broccoli should smell clean and crisp, not cabbage-like.

Shaoxing wine can be found in most Asian grocery stores or the international aisle of larger supermarkets. However, dry sherry makes an excellent substitute and is available in most liquor stores.

Essential Equipment and Preparation

Equipment You’ll Need for the Perfect Chinese Beef and Broccoli

A large nonstick skillet or well-seasoned wok is absolutely essential for this recipe. The high heat required for proper stir-frying demands cookware that won’t stick. Additionally, you’ll need a sharp knife for slicing beef, mixing bowls for marinades, and tongs for handling ingredients safely.

Don’t have a wok? No problem! A large nonstick skillet with sloped sides works perfectly. The key is having enough surface area to spread ingredients in a single layer.

Step-by-Step Cooking Instructions

Preparing the Beef

Start by slicing your flank steak against the grain into quarter-inch thick pieces. This crucial step ensures tender results because it cuts through the muscle fibers that would otherwise make the meat tough.

Transfer the sliced beef to a bowl and add the marinade ingredients. Gently mix everything by hand until each piece is coated with a thin layer of sauce. The cornstarch and oil create a protective coating that locks in moisture during cooking.

Let the beef marinate for exactly 10 minutes while you prepare other ingredients. This timing is important—too short and the marinade won’t penetrate, too long and the texture becomes mushy.

Creating the Perfect Sauce

Combine all sauce ingredients in a medium bowl and whisk thoroughly. The cornstarch will settle, so remember to stir again right before adding it to the pan. This sauce balances salty, sweet, and umami flavors that define authentic Chinese beef and broccoli.

The Steam-First Broccoli Technique

Here’s where many home cooks go wrong. Instead of adding raw broccoli to the stir-fry, we steam it first. Add a quarter cup of water to your large skillet and bring it to a boil over medium-high heat.

Add the broccoli florets and cover immediately. Steam for about one minute until the broccoli turns bright green and becomes tender-crisp. The water should evaporate completely. Transfer the broccoli to a plate and wipe the pan clean.

This technique prevents overcooking while ensuring the broccoli maintains its vibrant color and crisp texture.

High-Heat Beef Searing

Heat oil in the same skillet over medium-high heat until it shimmers. Spread the marinated beef in a single layer—don’t overcrowd! Let it cook undisturbed for 30 seconds to develop a beautiful sear.

Flip the beef and cook for another few seconds until lightly charred outside but still pink inside. This quick searing locks in juices while creating those delicious caramelized edges that restaurant dishes are known for.

The Final Assembly

Add minced garlic and ginger to the pan and stir briefly until fragrant. Return the steamed broccoli to the skillet and give the sauce one final stir to dissolve the cornstarch completely.

Pour the sauce into the pan and cook while stirring constantly until it thickens and coats everything beautifully. This should take about one minute. Transfer everything to serving plates immediately to prevent overcooking.

Chinese Beef and Broccoli Pro Tips and Variations

Expert Cooking Tips

The secret to restaurant-quality results lies in temperature control and timing. Julia Child always emphasized the importance of having all ingredients prepped before you start cooking, and this wisdom applies perfectly to Chinese stir-frying.

Keep your heat high throughout the cooking process. Lower temperatures create steam instead of the desired sear, resulting in soggy vegetables and tough meat.

Oops! I learned this lesson the hard way when I tried cooking everything at once over medium heat. The result was a watery mess that bore no resemblance to the vibrant dish I was aiming for.

Creative Variations

Holiday Version: During Thanksgiving week, try adding sliced mushrooms and water chestnuts for extra texture and festive appeal. The earthy mushrooms complement the beef beautifully while adding seasonal richness.

Spicy Sichuan Style: Add a teaspoon of chili garlic sauce to the marinade and garnish with chopped scallions. This variation brings heat and complexity that spice lovers will appreciate.

Low-Carb Option: Serve over cauliflower rice instead of traditional white rice. The neutral flavor of cauliflower lets the beef and broccoli flavors shine while keeping carbs minimal.

Kid-Friendly Version: Reduce the soy sauce by half and add an extra teaspoon of brown sugar. Children often prefer milder, slightly sweeter flavors.

Storage and Make-Ahead Instructions

Chinese beef and broccoli reheats beautifully in the microwave or on the stovetop. Add a splash of water if the sauce seems too thick after refrigeration.

For meal prep success, prepare all components separately and combine just before serving. This prevents the broccoli from becoming mushy and maintains the beef’s tender texture.

Chinese Beef and Broccoli Perfect Pairings

This dish pairs wonderfully with steamed jasmine rice or our creamy chicken and rice for a complete meal. Additionally, consider serving alongside honey BBQ chicken rice for a fusion feast that combines American and Asian flavors.

For appetizers, try our easy Italian grinder sliders or BBQ sausage bites to create an international menu that pleases every palate.

Chinese Beef and Broccoli FAQs

The Perfect Weeknight Dinner Solution

After years of perfecting this recipe, I can confidently say it rivals any restaurant version. The combination of properly marinated beef, perfectly cooked broccoli, and that glossy, flavorful sauce creates something truly special.

What makes this recipe particularly appealing is its speed and simplicity. In less than 30 minutes, you can have a restaurant-quality meal on your table. Furthermore, it costs a fraction of what you’d pay for takeout while being significantly healthier.

The technique of velveting the beef ensures tenderness every time, while the steam-first approach to broccoli maintains that perfect crisp-tender texture. These professional techniques, combined with accessible ingredients, make this recipe a true winner for busy families.

Serve this Chinese beef and broccoli over steamed rice with a side of slow cooker garlic butter beef bites and potatoes for a complete comfort food experience. For dessert, consider our decadent s’more bars to end the meal on a sweet note.

Don’t forget to tag us on social media when you make this recipe! We love seeing your kitchen creations and hearing about your own flavor variations. After all, the best recipes are the ones that bring families together around the dinner table.

Remember, great Chinese cooking isn’t about complicated techniques or hard-to-find ingredients. Instead, it’s about understanding the basics and applying them consistently. This beef and broccoli recipe proves that authentic flavors are absolutely achievable in any American kitchen.

Chinese Beef and Broccoli

Restaurant-quality Chinese beef and broccoli made at home with tender marinated flank steak, crisp-tender broccoli, and an authentic savory sauce. This recipe uses traditional velveting techniques to ensure perfectly tender beef every time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Marinating Time 10 minutes mins

Total Time 25 minutes mins

Course Main Dish

Cuisine Chinese

Servings 2 servings

Equipment

• Large nonstick skillet or wok
• Sharp knife
• mixing bowls
• tongs

Ingredients

  

Meat and Marinade

• 1 lb flank steak sliced against grain into 1/4 inch thick slices
• 1 tablespoon soy sauce
• 1 tablespoon peanut oil or vegetable oil
• 1 tablespoon cornstarch
• ½ teaspoon baking soda optional

Sauce

• ½ cup chicken stock or beef stock
• 2 tablespoons Shaoxing wine or dry sherry
• 2 tablespoons soy sauce
• 1 teaspoon dark soy sauce
• 2 teaspoons brown sugar or white sugar
• 1 tablespoon cornstarch

Stir-fry

• 1 head broccoli cut to bite-size florets
• 1 tablespoon peanut oil or vegetable oil
• 3 cloves garlic minced
• 2 teaspoons fresh ginger minced

Instructions

 

• Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch. Gently mix well by hand until all the slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing the other ingredients.
• Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.
• Add 1/4 cup water into a large nonstick skillet over medium-high heat until the water begins to boil. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, 1 minute or so. Transfer broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there’s any water left.
• Add the oil and swirl to coat the bottom. Heat over medium high heat until hot. Spread the steak in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
• Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
• Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately. Serve hot as a main dish.

Notes

The secret to restaurant-quality results lies in temperature control and timing. Keep your heat high throughout the cooking process. The velveting technique with cornstarch and oil creates incredibly tender beef. Steam the broccoli first to maintain crisp-tender texture. Store leftovers in refrigerator for 3-4 days or freeze for 2-3 months.

Keyword Beef Stir Fry, Chinese Beef and Broccoli, Chinese Cooking Recipes, One Pan Chinese Beef and Broccoli, Stir Fry