Chinese Beef and Broccoli Stir-Fry

This hearty Chinese Beef and Broccoli has been my go-to weeknight dinner for years when I'm craving authentic takeout flavors but want something healthier made right in my own kitchen. The combination of tender beef slices and crisp broccoli coated in a rich, savory sauce delivers restaurant-quality results in just 30 minutes.

I first discovered this recipe during a cooking class focused on Chinese cuisine. After making it for my family, it quickly became our Sunday night tradition. My children now request it weekly, calling it "that yummy beef with the trees."

Ingredients

• Flank steak or skirt steak: The tender texture and rich flavor make these cuts perfect for quick cooking. Look for well-marbled pieces
• Soy sauce: Provides the essential umami foundation. Choose low sodium if watching salt intake
• Cornstarch: The secret to velvety tender meat and thickened sauce. Always mix with liquid before adding
• Broccoli: Provides perfect crisp texture contrast. Select dark green heads with tight florets
• Shaoxing wine: Adds authentic flavor depth. Find it in Asian markets or substitute with dry sherry
• Dark soy sauce: Creates rich color and caramel notes. Worth finding for authentic results
• Ginger and garlic: Fresh is absolutely essential. Pre-minced versions lack the aromatic punch

Step-by-Step Instructions

Marinate the beef:

Slice beef against the grain into thin strips about 1/4 inch thick. This cutting technique ensures tenderness by shortening muscle fibers. Coat with soy sauce, oil and cornstarch, then let sit for at least 10 minutes. This creates a protective coating that keeps meat juicy during high-heat cooking.

Prepare the sauce:

Combine chicken stock, wine, both soy sauces, sugar and cornstarch in a bowl and whisk thoroughly until completely smooth. Ensuring cornstarch is fully dissolved prevents lumps in your final sauce.

Steam the broccoli:

Add water to a hot skillet and quickly steam broccoli for about a minute until bright green but still crisp. This brief cooking preserves nutrients and vibrant color while ensuring perfect texture. Remove and set aside.

Sear the beef:

Heat oil in skillet until shimmering. Spread beef in single layer without overcrowding. Let cook undisturbed for 30 seconds until bottom develops deep brown color. Flip quickly and cook just until meat develops attractive charring while interior remains slightly pink.

Add aromatics:

Toss in minced garlic and ginger, stirring constantly for about 15 seconds until intensely fragrant but not burned. This brief cooking releases essential oils without developing bitterness.

Combine and thicken:

Return broccoli to pan, pour in sauce mixture, and cook while stirring continuously until sauce thickens and coats everything with glossy finish. This typically takes 45-60 seconds. Serve immediately for best texture.

Save This

The dark soy sauce is my favorite ingredient in this recipe. Though optional, it adds a gorgeous mahogany color and subtle sweetness that transforms the dish from good to restaurant quality. I learned this trick from a Chinese chef who explained that proper color is as important as flavor in traditional Chinese cooking.

Tenderizing Tougher Cuts

The baking soda trick mentioned in the recipe is truly magical for transforming economical cuts like chuck or round roast. The alkaline environment created by baking soda breaks down protein bonds, resulting in remarkably tender meat even with budget cuts. Just remember not to marinate longer than 30 minutes or the texture can become mushy. This technique works wonderfully for other stir fry recipes and is commonly used in Chinese restaurant kitchens.

Vegetable Variations

While broccoli is traditional, this versatile sauce works beautifully with other vegetables. Try snow peas, bell peppers, or asparagus for seasonal variations. For a more substantial meal, add sliced carrots, mushrooms, or water chestnuts for textural contrast. When using mixed vegetables, add them to the pan in order of cooking time, starting with denser vegetables first. During summer months, I often make this with whatever looks freshest at my farmers market.

Serving Suggestions

For an authentic Chinese meal experience, serve this dish with steamed jasmine or long grain rice to soak up the flavorful sauce. For a lower carb option, cauliflower rice works surprisingly well. Want to make it a complete feast? Add a simple soup like egg drop or hot and sour, plus spring rolls on the side. For special occasions, serve family style alongside Kung Pao Chicken or Sweet and Sour Pork for a homemade Chinese banquet.

Storage and Reheating

This beef and broccoli keeps beautifully in the refrigerator for up to three days in an airtight container. The flavors actually develop and improve overnight. When reheating, add a splash of water or stock to loosen the sauce that may have thickened in storage. For best texture, warm gently in a skillet rather than microwave to prevent overcooking the beef. The broccoli will soften slightly but still remains enjoyable.

Common Queries

→ What cut of beef works best?

Flank or skirt steak are ideal, but you can use chuck or round with extra tenderizing in the marinade.

→ Can I make it gluten-free?

Yes, swap Shaoxing wine for dry sherry and use tamari in place of regular soy sauce.

→ How do I keep the beef tender?

Slice against the grain and marinate briefly with cornstarch and soy for the softest texture.

→ Is dark soy sauce necessary?

It adds rich color and flavor, but you can skip it or add a little molasses for depth if needed.

→ What is the best way to serve this dish?

Serve hot over steamed rice for a complete meal, or try with noodles for variety.

→ Can I substitute the broccoli?

Yes, snap peas, asparagus, or bell peppers also work well for different textures and flavors.