Name: Chinese Beef and Broccoli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 lb flank steak (or skirt steak, or other cut) (Use a tender cut for best results.); 1 tablespoon soy sauce; 1 tablespoon peanut oil (or vegetable oil); 1 tablespoon cornstarch (For coating the beef.); 1/2 teaspoon baking soda (Optional) (Helps tenderize the beef.); 1/2 cup chicken stock (or beef stock); 2 tablespoons Shaoxing wine (or dry sherry); 2 tablespoons soy sauce; 1 teaspoon dark soy sauce (For extra color and flavor.); 2 teaspoons brown sugar (or white sugar); 1 tablespoon cornstarch (To thicken the sauce.); 1 head broccoli, cut to bite-size florets; 1 tablespoon peanut oil (or vegetable oil); 3 cloves garlic, minced; 2 teaspoons ginger, minced

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why make this recipe

Chinese Beef and Broccoli is a fast, satisfying weeknight classic: tender slices of beef, crisp-tender broccoli, and a glossy, savory sauce that clings to every bite. It’s perfect when you want the bold flavors of takeout without the wait, and it pairs beautifully with steamed rice or simple noodles. For another easy one-pan beef dinner idea, try this Cheesy Beef and Rice Skillet which uses a similar quick-cook approach.

introduction

This home-style Chinese Beef and Broccoli keeps the ingredients and technique straightforward so the beef stays tender and the broccoli remains bright green and slightly crisp. The recipe uses a short marinade and a cornstarch-thickened sauce to create the familiar glossy finish — no complicated steps or hard-to-find ingredients required.

how to make Chinese Beef and Broccoli

Follow a simple sequence: marinate the beef briefly, prepare the sauce, steam the broccoli to just-tender, then stir-fry the beef at high heat and finish by combining everything with the sauce so it thickens quickly. Timing and heat matter most — high heat for quick searing, and stirring only when needed to get those caramelized bits.

Ingredients :

1 lb 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 Shaoxing wine ((or dry sherry)), 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 to bite-size florets), 1 tablespoon peanut oil (or vegetable oil) ((*Footnote 3)), 3 garlic cloves (, minced), 2 teaspoons ginger (, minced)

Directions :

Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch (*Footnote 1). Gently mix well by hand until all the slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing the other ingredients., Combine all the ingredients for the sauce in a medium-sized bowl. Mix well., Add 1/4 cup water into a large nonstick skillet over medium-high heat until the water begins to boil. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates,1 minute or so. Transfer broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there’s any water left., Add the oil and swirl to coat the bottom. Heat over medium high heat until hot. Spread the steak in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink., Add the garlic and ginger. Stir a few times to release the flavor and fragrance., Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately. Serve hot as a main dish.

Chinese Beef and Broccoli

how to serve Chinese Beef and Broccoli

Serve immediately over steamed white rice, brown rice, or with lo mein noodles. Garnish with a sprinkle of toasted sesame seeds or thinly sliced scallions for color and extra flavor. Offer extra soy sauce or chili oil at the table for those who like more seasoning or heat.

how to store Chinese Beef and Broccoli

Cool leftovers quickly and store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat (add a splash of water or stock to loosen the sauce) or microwave in short intervals, stirring between heats to maintain texture. Do not freeze if you want to preserve broccoli texture; freezing can make it mushy.

tips to make Chinese Beef and Broccoli

Slice the beef thinly against the grain for the most tender bites. Partially freezing the meat for 15–20 minutes makes slicing easier.
Marinate only briefly (10–15 minutes) — the cornstarch creates a protective coating that helps keep the beef juicy.
Use high heat and a single layer when searing the beef to get quick browning without overcooking. Work in batches if needed.
For a deeper color and a touch of umami, include the dark soy sauce in the sauce as listed.
If the sauce thickens too much while standing, add a tablespoon of warm water or stock and stir to loosen before reheating.

variation (if any)

Swap flank or skirt for sirloin or flat iron if preferred; adjust cooking time to keep it tender.
Add sliced bell peppers, carrots, or snow peas for extra color and crunch — stir-fry them with the broccoli.
Make it gluten-free by using tamari instead of soy sauce and a gluten-free Shaoxing substitute or additional stock.

Chinese Beef and Broccoli

FAQ

Q: Can I use frozen broccoli?
A: You can, but thaw and drain it well and pat dry. Frozen broccoli tends to release water when cooked, so steam off excess liquid first and be mindful of texture.

Q: My sauce is too thin — how do I fix it?
A: Mix 1 teaspoon cornstarch with 1 tablespoon cold water, stir into the pan, and cook briefly until it thickens.

Q: Can this be doubled for a larger group?
A: Yes — scale ingredients proportionally, but cook the beef in batches to maintain high heat and proper sear.

Conclusion

For a compact, no-frills variation and inspiration on single-serve beef-and-broccoli-style dishes, see the Beef & Broccoli for One / 牛肉炒西蘭花蓋 recipe on 9 Queen Chinese.