Tender Chinese beef stir-fried with broccoli in a savory sauce. This better than takeout beef and broccoli recipe that takes less than 30 minutes to make!
Chinese beef and broccoli stir fry is a classic Chinese takeout dish that is so comforting and delicious. The tender beef and crisp broccoli are tossed in an umami, savory brown sauce in under 30 minutes for a quick and flavorful dinner.
Beef and broccoli is a great recipe at home because it’s healthier than takeout and so easy to toss together in one pan. Serve this beef broccoli with a bowl of steamed white rice for a well-balanced meal.
Chinese beef and broccoli is a classic Chinese takeout dish that features thinly sliced flank steak and crisp broccoli florets tossed together in a savory, aromatic sauce made with oyster sauce, soy sauce, dark soy sauce, and Shaoxing wine.
This stir-fry dish is really easy to make. All you need to do is marinate the beef, blanch the broccoli, and then toss it together in a wok or pan with the sauce. It is a perfect lunch or dinner that can be made in under 30 minutes. If you want more easy 30-minute take-out ideas, check out my Mongolian beef, sweet and sour fish, and salt and pepper tofu.
Ingredients
You can find all the ingredients for this Chinese beef and broccoli recipe at your local Asian grocery store. Full measurements and links to everything I used are listed in the recipe card below.
Beef
Flank Steak: is the most popular cut of beef for Chinese beef and broccoli.
Baking Soda and Cornstarch: coats and tenderizes the beef to create a soft velvet texture.
Shaoxing wine: tenderizes and enhances the flavor of the beef with a complex rich sherry flavor.
Oyster sauce and Light soy sauce: add a salty, umami flavor to the beef.
White Pepper: to gently season the beef
Water: to lightly dilute the deep savory sauces.
Beef and broccoli sauce
Oyster sauce, Light Soy Sauce, Dark Soy Sauce: add triple the punch of rich salty, savory, umami flavors to the beef and broccoli sauce.
Shaoxing wine: adds a complex, lightly sweet and caramel notes that also enhances the flavor of the beef.
Sugar: gently sweetens the broth to balance out the salty flavors.
Low Sodium Chicken Broth: adds a warm comforting flavor profile.
Cornstarch: acts as a thickening agent to thicken the sauce.
Stir Fry
Broccoli: use a fresh crown of broccoli for the best crunch.
Stock: instead of chicken stock, beef, vegetable stock, or water are good alternatives.
Additions
Vegetables: for a more filling broccoli beef stir fry, add red bell peppers, snap peas, snow peas, baby corn, mushrooms, etc.
Heat: add fresh chili peppers, chili oil or sriracha for added heat.
How to Make Chinese Beef and Broccoli
Here are the step-by-step instructions for how to make this Chinese beef and broccoli recipe.
In a mixing bowl, add the thinly sliced beef, baking soda, light soy sauce, oyster sauce, Shaoxing wine, white pepper, water and cornstarch. Add the beef to the marinade and mix until thoroughly combined.
In a small mixing bowl, add the oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, sugar, chicken broth, and cornstarch. Mix until combined.
Bring a medium pot of water to a boil with a generous pinch of salt. Once it reaches a boil, add the broccoli and cook for 1-2 minutes.
Bring 1 tablespoon of cooking oil to a wok or large skillet on medium high heat until hot. Once the pan is hot, spread the marinated beef onto a single layer and cook for 30 seconds on each side until seared and browned. Remove and set aside.
Add one tablespoon of cooking oil to the skillet on medium-high heat. Once the pan is hot, add the garlic and ginger. Saute for 30 seconds, then add the broccoli and cook the broccoli for 1 minute. Add the beef and stir-fry sauce. Toss together for about 1-2 minutes. Turn off the heat, add the sesame oil, and toss to combine.
Serve with freshly diced green onions and rice. Enjoy!
Expert Tips
Freeze the beef before slicing. Freeze the beef for about an hour to be able to easily thinly slice it.
Slice the steak against the grain. Lay the steak flat on a cutting board and notice the muscle fiber lines going in one direction. That is the grain. Cut perpendicular across the grain to those lines in about 1/4 inch thick strips or less.
Marinate the beef for at least 15 minutes. For the best flavor, marinate the beef for a minimum of 15 minutes up to a maximum of 24 hours.
Make sure the wok is hot before adding the beef. To create a beautiful sear on the beef, make sure the wok is hot and lay the beef in an even single layer.
Mise en place. When you begin cooking the process will be very quick. Have all the ingredients measured and prepped beside your cooking station.
Storage Instructions
This Chinese beef and broccoli recipe is best served immediately. But, you can store this beef broccoli stir fry in an airtight container in the refrigerator for up to 4 days.
Freeze: you can freeze the beef with broccoli in a freezer safe container in the freezer for up to 3 months. Defrost in the refrigerator overnight before reheating.
Reheat: heat 1 tablespoon of oil in your wok over medium heat and toss until warm. Or you can reheat, covered in the microwave until warm.
Pairing Suggestions
This beef and broccoli recipe is typically served with steamed white rice. You can also serve it with the following pairing suggestions.
For a classic Chinese beef and broccoli stir fry, flank steak is the best option. You can also use skirt steak.
What is beef and broccoli sauce made of?
This sauce for beef and broccoli is made with oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, sugar, chicken broth, and cornstarch.
How is the beef so tender?
“Velveting meat” is a Chinese cooking technique that is used in Chinese restaurants. The velveting process is when you marinate raw beef in cornstarch and/or baking soda to give it a soft, velvety texture.
Marinate the beef. In a mixing bowl, add the thinly sliced beef, baking soda, Shaoxing wine, light soy sauce, oyster sauce, white pepper, water, and cornstarch. Add the beef to the marinade and mix until thoroughly combined. Set aside and marinate for at least 15 minutes.
Mix stir-fry sauce. In a small mixing bowl, add the oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, sugar, chicken broth, and cornstarch. Mix until combined. Set aside.
Boil broccoli. Bring a medium pot of water to a boil with a generous pinch of salt. Once it reaches a boil, add the broccoli and cook for 1-2 minutes. Drain and set aside.
Cook the beef. Bring one tablespoon of cooking oil to a wok or large skillet on medium-high heat until hot. Once the pan is hot, spread the marinated beef onto a single layer and cook for 30 seconds on each side until seared and browned. Remove from the wok and set aside.
Stir fry everything together. Add one tablespoon of cooking oil to the skillet on medium-high heat. Once the pan is hot, add the minced garlic and ginger. Saute for 30 seconds or until fragrant. Then add the broccoli and cook the broccoli for 1 minute. Lastly, add the beef and stir-fry sauce. Toss together for 1-2 minutes or until the sauce is thickened and evenly coated. Once everything is mixed, turn off the heat, add the sesame oil, and toss to combine.
Serve. Serve with freshly diced green onions and rice. Enjoy!
Made this for my family and even my very picky son loved it and went back for seconds. Will definitely make again!
I’m so glad it was a hit!!
Great
Let me know which recipes you try next 🙂
I cooked this amazing recipe. It was soo delicious 😋
Really impressed with how similar and even better to take out this is! Best Asian dish I have cooked.
This dish was amazing!! So tasty and light. I have served it with egg fried rice. It was amazing
I’m so glad you loved it!