Name: Chinese Beef and Broccoli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb boneless flank steak, skirt steak, or other cut (*see footnote 1); 1 tablespoon soy sauce; 1 tablespoon peanut oil (or vegetable oil); 1 tablespoon cornstarch; 1/2 teaspoon baking soda (optional) (*see footnote 1); 1/2 cup chicken stock (or beef stock); 2 tablespoons soy sauce; 1 teaspoon dark soy sauce (*footnote 2); 2 teaspoons brown sugar (or white sugar); 1 tablespoon cornstarch; 1 head broccoli, cut into bite-sized florets; 1 tablespoon peanut oil (or vegetable oil) (*Footnote 3); 3 garlic cloves, minced; 2 teaspoons ginger, minced

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Craving a delicious and healthier alternative to Chinese take-out? This Chinese Beef and Broccoli recipe is your answer. Packed with tender beef and crisp broccoli, all coated in a savory and rich brown sauce, this dish is as vibrant in color as it is in flavor. Quick to prepare, it’s perfect for a weeknight dinner or meal prep. Serve it with steamed rice, and you’ve got yourself an authentic, satisfying Chinese meal at home!

Why You’ll Love This Recipe

This Chinese Beef and Broccoli dish stands out for many reasons:

Quick and Easy: Ready in just 30 minutes, this recipe allows you to enjoy a homemade take-out meal without any hassle.
Healthy & Flavorful: Tender beef and crisp broccoli are brought together in a savory, lightly sweetened sauce—without the heavy oils or excessive sodium often found in take-out.
Customizable: Adjust the sauce to suit your taste or dietary preferences (it’s easy to make gluten-free), and serve it over rice or even cauliflower rice for a low-carb version.
Authentic Taste: The balance of soy sauce, ginger, and garlic delivers that unmistakable take-out flavor, right in your own kitchen.

Chinese Beef and Broccoli

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Meat and Marinade:

1 lb boneless flank steak, skirt steak, or another cut of your choice (see footnote 1)
1 tablespoon soy sauce
1 tablespoon peanut oil (or vegetable oil)
1 tablespoon cornstarch
1/2 teaspoon baking soda (Optional, see footnote 1)

Sauce:

1/2 cup chicken stock (or beef stock)
2 tablespoons soy sauce
1 teaspoon dark soy sauce (*see footnote 2)
2 teaspoons brown sugar (or white sugar)
1 tablespoon cornstarch

Stir-Fry:

1 head broccoli, cut into bite-size florets
1 tablespoon peanut oil (or vegetable oil)
3 garlic cloves, minced
2 teaspoons ginger, minced

Directions

Marinate the Beef: Slice the beef against the grain into 1/4-inch thick slices (or 1/2-inch sticks). Transfer to a small bowl. Add the soy sauce, peanut oil, and cornstarch. Optionally, you can add the baking soda to tenderize the beef. Gently mix everything by hand until the beef is evenly coated with the marinade. Let it sit for about 10 minutes while you prepare the other ingredients.
Prepare the Sauce: In a medium-sized bowl, combine the chicken stock, soy sauce, dark soy sauce, brown sugar, and cornstarch. Mix well to dissolve the cornstarch. Set aside.
Steam the Broccoli: Add 1/4 cup of water to a large nonstick skillet and heat over medium-high heat. Once the water begins to boil, add the broccoli florets and cover the skillet. Steam the broccoli until it’s just tender, about 1 minute. Once done, transfer the broccoli to a plate. If there’s any remaining water in the pan, wipe it out with a paper towel held by tongs.
Cook the Beef: Heat 1 tablespoon of oil in the same skillet over medium-high heat. Once hot, spread the marinated beef in a single layer in the pan. Let it cook undisturbed for about 30 seconds until the bottom side is browned. Flip the beef and cook for a few more seconds until both sides are lightly charred, but the inside is still pink. Stir the beef around to cook evenly.
Add the Aromatics: Add the minced garlic and ginger to the skillet, stirring a few times to release their flavors and fragrance.
Combine and Finish: Return the cooked broccoli to the pan. Stir the sauce again to ensure the cornstarch is fully dissolved, and then pour it into the skillet. Stir everything together until the sauce thickens, about 1 minute. Transfer the dish to a plate and serve immediately.

Servings and Timing

Servings: 2 to 4 servings
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Vegetarian Option: Substitute the beef with tofu or tempeh for a vegetarian version of this dish. You may also add more vegetables such as mushrooms, bell peppers, or snap peas.
Spicy Option: Add some sliced chili peppers or chili paste to the sauce for a spicy kick.
Gluten-Free: Use tamari or coconut aminos instead of soy sauce to make this dish gluten-free.
No Broccoli: If broccoli isn’t your thing, try using bok choy, snow peas, or even green beans as a substitute.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a skillet over medium heat until heated through, or in the microwave for 1-2 minutes. You may want to add a splash of water to loosen up the sauce if it thickens too much while storing.

FAQs

Can I use a different cut of beef?

Yes, you can substitute flank steak with skirt steak, sirloin, or ribeye. The key is to slice the beef thinly against the grain to ensure tenderness.

Can I make this recipe in advance?

While this dish is best served fresh, you can prepare the beef marinade and sauce in advance and store them separately in the fridge. When ready, simply stir-fry everything together.

How do I make the sauce thicker?

If you prefer a thicker sauce, simply add an extra teaspoon of cornstarch to the sauce mixture. You can dissolve it in a little cold water before adding it to the pan to prevent clumping.

Can I use frozen broccoli?

Fresh broccoli will give the best results, but if you need to use frozen broccoli, make sure to thaw it fully and pat it dry before cooking.

What’s the difference between regular soy sauce and dark soy sauce?

Dark soy sauce is thicker, darker, and slightly sweeter than regular soy sauce. It’s often used in Chinese cooking to add depth and color to dishes.

How do I tenderize the beef?

The optional baking soda in the marinade helps break down the meat fibers and tenderize the beef. If you don’t have baking soda, don’t worry—the beef will still be tender without it.

Can I use a non-stick pan?

Yes, using a non-stick skillet will help you cook the beef without it sticking to the pan, making the process easier and cleanup simpler.

How can I make this dish spicier?

To increase the heat, add chili paste, sliced fresh chili peppers, or a pinch of red pepper flakes to the sauce while stirring.

Can I use a different oil?

Yes, if you don’t have peanut oil, vegetable oil or canola oil works just fine for cooking.

How do I serve this dish?

This beef and broccoli pairs wonderfully with steamed white rice, brown rice, or cauliflower rice for a lower-carb option.

Conclusion

This Chinese Beef and Broccoli recipe is a quick, delicious, and healthier alternative to take-out. With tender beef, crisp broccoli, and a rich brown sauce, it’s a flavorful meal that comes together in just 30 minutes. Whether you’re making it for a weeknight dinner or meal prep, this dish is sure to become a family favorite. It’s easy to adjust to your tastes and dietary preferences, making it a versatile, go-to recipe in your kitchen. Enjoy!