Chinese Beef and Broccoli

Why You’ll Love This Recipe

• Quick & easy: Ready in just 20 minutes, it’s perfect for busy weeknights.

• Restaurant-quality taste: Authentic flavors that rival your favorite Chinese restaurant.

• Customizable: Tenderize beef with the “velveting” method for extra softness.

• Balanced meal: A hearty, savory dish with protein, veggies, and tons of flavor.

• Versatile: Serve with rice, noodles, or even as a standalone dish.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Sauce:
2 tbsp cornstarch (cornflour)
¼ cup water
1 tsp sugar
1 tbsp dark soy sauce
1 ½ tbsp light soy sauce
1 tbsp Chinese cooking wine (Shaoxing wine)
⅛ tsp Chinese five-spice powder
1 tsp sesame oil (optional)
⅛ tsp black pepper

For the Stir-Fry:
2 tbsp oil
12 oz (360g) beef fillet, flank, or rump (see notes for tenderizing method)
1 garlic clove, finely chopped
1 tsp fresh ginger, finely chopped
4–5 cups broccoli florets (1 head), cooked
1 cup water

For Serving (optional):
Sesame seeds

directions

1. Make the sauce: In a small bowl, combine the cornstarch and water. Add the rest of the sauce ingredients and stir until well mixed. Set aside.

2. Prepare the beef: Slice the beef into ¼-inch (0.5 cm) thick slices. Place in a bowl and add 2 tbsp of the sauce. Toss to coat, and set aside.

3. Cook the beef: Heat 1 tbsp of oil in a skillet or wok over high heat. Add the beef in a single layer, cooking for 1 minute until browned. Stir the beef for another 10 seconds, then add garlic and ginger, cooking for 30 seconds until fragrant.

4. Add the sauce: Pour in the sauce and water, quickly stirring to combine. Bring to a simmer.

5. Cook the broccoli: Once the sauce begins to bubble, add the cooked broccoli. Stir to coat the broccoli in the sauce, then let it simmer for about 1 minute or until the sauce thickens.

6. Serve: Remove from heat and serve immediately over rice or noodles. Optionally, sprinkle with sesame seeds for added crunch.

Servings and timing

• Servings: 3–4

• Prep time: 10 minutes

• Cook time: 10 minutes

• Total time: 20 minutes

Variations

• Different cuts of beef: Use flank, rump, sirloin, or t-bone for the best texture.

• Tenderize beef: Try the “velveting” method to make tougher cuts of beef extra tender.

• Vegetarian option: Replace the beef with tofu or tempeh for a plant-based dish.

• More veggies: Add other vegetables like bell peppers, mushrooms, or snap peas for added variety.

• Spicy version: Add red pepper flakes or chili paste for a bit of heat.

storage/reheating

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.

• Freezing: This dish can be frozen, but the texture of the broccoli may change upon reheating. Store in an airtight container for up to 2 months.

• Reheating: Reheat in a skillet over medium heat until warmed through. You may need to add a splash of water to loosen the sauce.

FAQs

What’s the best cut of beef for this recipe?

Flank steak, rump, or sirloin work best for this dish. Tender cuts like fillet or ribeye can also be used, but the key is to slice against the grain for tender results.

What if I don’t have Chinese cooking wine?

If you don’t have Shaoxing wine, dry sherry, cooking sake, or even a splash of white wine can serve as a substitute. If avoiding alcohol, replace it with chicken broth.

Can I use frozen broccoli?

It’s best to use fresh broccoli, but you can use frozen if that’s what you have. Just be sure to cook it thoroughly before adding it to the stir-fry.

How can I make the beef more tender?

For a softer, melt-in-your-mouth texture, try the “velveting” technique where you marinate the beef in a mixture of cornstarch, water, and oil for about 30 minutes before cooking.

What is Chinese five-spice powder?

It’s a spice blend containing star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds. It adds an aromatic, slightly sweet, and spicy flavor to dishes.

How do I cook the broccoli?

You can briefly boil the broccoli for 40 seconds to 1 minute until just tender. Drain and set aside. This can also be done in advance to save time.

What type of soy sauce should I use?

Use both dark and light soy sauces for the best flavor balance. Dark soy gives the sauce its rich color and flavor, while light soy adds saltiness. If you can’t find both, all-purpose soy sauce will work too.

Can I make this dish in advance?

While stir-fry is best when freshly made, you can prep the sauce and slice the beef ahead of time. Store the beef and sauce separately, then cook when ready to serve.

What should I serve this with?

Serve this Beef and Broccoli stir-fry with steamed rice, noodles, or over a bed of warm polenta or quinoa for a different twist.

Is this recipe spicy?

No, this recipe is not spicy, but you can add chili flakes or hot sauce to adjust the heat to your liking.

Conclusion

Chinese Beef and Broccoli is a simple yet flavorful stir-fry that’s a step above take-out. With tender beef, crisp broccoli, and a savory sauce, it’s an easy dinner that brings the best of Chinese-American flavors right to your kitchen. Plus, it’s quick enough for a weeknight meal and versatile enough to adapt to your taste

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