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Chinese Beef Broccoli: Better Than Takeout and Ready in 30 Minutes

Chinese Beef Broccoli: Better Than Takeout and Ready in 30 Minutes

Skip the delivery and enjoy this vibrant Chinese classic right in your own kitchen. This recipe features velvety, tender beef and crisp-tender broccoli florets tossed in a glossy, umami-rich sauce that tastes even better than your favorite restaurant version. It is a nutritious, fast, and satisfying meal that pairs perfectly with steamed white or brown rice for a complete dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: Chinese
Calories: 291
Ingredients Equipment Method Notes

Ingredients
  

Meat and Marinade
  • 1 lb flank steak sliced thin
  • 1 tablespoon soy sauce for marinade
  • 1 tablespoon peanut oil or vegetable
  • 1 tablespoon cornstarch for coating
  • 1/2 teaspoon baking soda optional
Sauce
  • 1/2 cup chicken stock or beef
  • 2 tablespoons Shaoxing wine or sherry
  • 2 tablespoons soy sauce regular
  • 1 teaspoon dark soy sauce for color
  • 2 teaspoons brown sugar or white
  • 1 tablespoon cornstarch for thickening
Stir-fry
  • 1 head broccoli bite-size florets
  • 1 tablespoon peanut oil for frying
  • 3 cloves garlic minced
  • 2 teaspoons ginger minced

Equipment

  • Large Nonstick Skillet Or Wok
  • Small mixing bowl
  • Medium Mixing Bowl
  • Chef Knife
  • tongs

Method
 

  1. Cut the beef against the grain into thin 0.5 cm slices or 1 cm sticks and place them in a small bowl.
  2. Combine the beef with soy sauce, peanut oil, and cornstarch, mixing by hand until every slice is evenly coated.
  3. Let the beef marinate for 10 minutes while you prepare the remaining stir-fry components.
  4. Whisk the chicken stock, Shaoxing wine, both soy sauces, sugar, and cornstarch in a medium bowl until smooth.
  5. Bring 1/4 cup of water to a boil in a large skillet, add broccoli, cover, and steam for 1 minute until bright green.
  6. Remove the broccoli, wipe the skillet dry, and heat one tablespoon of oil over medium-high heat until shimmering.
  7. Sear the beef in a single layer for 30 seconds without moving it, then flip and stir until lightly charred but still slightly pink.
  8. Toss in the garlic and ginger, stirring for a few seconds until the aromatics become fragrant.
  9. Add the broccoli back to the pan, give the sauce a final whisk, and pour it over the ingredients.
  10. Stir-fry for about 1 minute until the sauce bubbles and thickens, then serve immediately over hot rice.

Notes

To ensure the most tender results with tougher cuts like chuck or round, use the optional baking soda and extend the marinating time to 30 minutes. Dark soy sauce provides that iconic deep mahogany color, but it can be substituted with a touch of molasses if unavailable. For an extra aromatic finish, drizzle a tiny bit of toasted sesame oil over the dish just before serving to enhance the nutty notes of the sauce.