Tender strips of beef, bright green broccoli, and a glossy sweet soy sauce that coats everything just right. This Chinese Beef and Broccoli tastes better than takeout and comes together in about 20 minutes from start to finish. I started making this on nights when I wanted something fast but didn't want to compromise on flavor, and now it's one of those recipes I turn to at least twice a month. If you're craving more quick weeknight dinners, try this General Tso Chicken for something a little spicy, or check out my Garlic Parmesan Chicken and Pasta when you want something creamy and comforting. For breakfast the next morning, my Cinnamon Roll Pancakes are always a hit.
What You'll Love About This Recipe
- It's faster than ordering delivery. From the moment you start slicing to the moment you're eating, you're looking at 20 minutes tops. No waiting, no delivery fees, no cold food.
- The beef is incredibly tender. The secret is cutting against the grain and marinating it briefly in soy sauce and sherry. This restaurant-style stir-fry technique keeps the meat soft and juicy, never tough or chewy.
- You can customize it. Want it less sweet? Cut back on the brown sugar. Need it gluten-free? Use coconut aminos instead of soy sauce. Prefer more vegetables? Double the broccoli or toss in snap peas or bell peppers.
- It's healthier than takeout. You control the oil, the sodium, and the sugar. This healthy Asian beef dinner has fresh ingredients, no MSG, and way less grease than what you'd get in a styrofoam container.
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Chinese Beef and Broccoli Ingredients
Here's everything you need for this easy beef and broccoli stir-fry.
See Recipe Card Below This Post For Ingredient Quantities
Beef
- Flank steak or other lean beef, cut against the grain into thin strips: Flank steak is perfect because it's lean, affordable, and becomes incredibly tender when sliced thin against the grain. Cutting against the grain shortens the muscle fibers, so each bite is soft instead of chewy.
- Soy sauce: This first tablespoon seasons the beef and starts the tenderizing process during the quick marinade.
- Sherry: Adds a subtle depth and helps tenderize the meat. You can swap it for dry white wine or red wine if that's what you have.
Stir-Fry
- Oil for high-heat frying: Use a neutral oil like vegetable, canola, or peanut oil that can handle the high heat of stir-frying without smoking.
- Small yellow onion, halved and sliced: Adds sweetness and a slight bite that balances the savory sauce.
- Minced fresh garlic: One of the key aromatics that makes this taste authentically Chinese. Fresh garlic is much better than jarred here.
- Minced fresh ginger: Brings warmth and that slightly spicy, fresh flavor that defines great stir-fries. Fresh ginger makes all the difference.
- Fresh broccoli florets, bite-sized: Use fresh broccoli for the best texture. It stays crisp-tender and bright green when cooked quickly over high heat.
- Bean sprouts: These add a nice crunch and a mild, fresh flavor. They cook in seconds, so they stay crispy.
Sauce
- Soy sauce: The base of the sauce. It adds saltiness, umami, and that deep brown color. Use coconut aminos if you're paleo or avoiding soy.
- Low sodium chicken broth or water: Thins the sauce slightly and adds a bit of savory depth. Water works fine too if you don't have broth.
- Brown sugar: Gives the sauce its signature sweetness and helps create that glossy finish. You can use a sugar alternative if you're watching your sugar intake.
- Sherry: Adds complexity and a subtle richness to the sauce. Red wine works as a substitute.
- Toasted sesame seed oil: This adds a nutty, aromatic flavor that makes the sauce taste restaurant-quality. A little goes a long way.
- Freshly ground black pepper: Adds a hint of heat and complexity without overpowering the other flavors.
- Cornstarch: This is what thickens the sauce and gives it that glossy, coat-the-spoon consistency. Make sure it's fully dissolved before adding to the wok.
- Optional: Chinese Black Bean Sauce: If you want extra depth and a slightly fermented, savory note, add a tablespoon or two. It's not necessary, but it takes the flavor up a notch.
how to make Chinese Beef and Broccoli
Here's how to make this weeknight beef stir-fry from start to finish.
Marinate beef: Place the thinly sliced beef strips in a bowl and toss with 1 tablespoon soy sauce and 1 tablespoon sherry. Mix well so every piece is coated, then set aside while you prep the other ingredients. This quick marinade helps tenderize the beef and adds flavor.
Prepare sauce: In a mixing bowl, combine ⅓ cup soy sauce, ⅓ cup low sodium chicken broth or water, ⅓ cup brown sugar, 1 tablespoon sherry, 1 tablespoon toasted sesame seed oil, ½ teaspoon freshly ground black pepper, and 1½ tablespoon cornstarch. Whisk everything together until the cornstarch is completely dissolved with no lumps. If you're using Chinese Beef and Broccoli black bean sauce, stir in 1 to 2 tablespoon now. Set the sauce aside.
Heat oil: Heat a wok or large heavy skillet over high heat. Add 2 tablespoon oil and let it get very hot, almost smoking. High heat is key for a good stir-fry because it sears the beef quickly and keeps the vegetables crisp.
Cook beef: Add the marinated beef strips to the hot wok in a single layer if possible. Let them sear without stirring for about 30 seconds, then toss and cook for another 1 to 2 minutes until lightly browned but still tender. Don't overcook or the beef will get tough. Remove the beef from the wok if needed and set aside.
Add aromatics: Add the sliced onions, minced garlic, and minced ginger to the wok. Stir-fry for about 1 minute until fragrant and the onions start to soften. If the wok looks dry, add another small drizzle of oil.
Add vegetables: Toss in the broccoli florets and stir-fry for 1 to 2 minutes until they turn bright green and are crisp-tender. They should still have a bit of snap when you bite into them. Add the bean sprouts and toss for another 30 seconds.
Add sauce: Return the beef to the wok if you set it aside. Give the sauce a quick stir to make sure the cornstarch hasn't settled, then pour it over everything in the wok. Toss everything together and let the sauce simmer for about 1 minute, stirring constantly, until it thickens and coats the beef and vegetables in a glossy glaze.
Serve: Plate the Chinese Beef and Broccoli immediately over steamed rice. Serve hot and enjoy while the broccoli is still crisp and the beef is tender.
Substitutions and Variations
Beef: You can use sirloin, ribeye, or even skirt steak instead of flank steak. Just make sure to slice it thin and against the grain.
Noodles instead of rice: Toss the finished stir-fry with cooked lo mein noodles or rice noodles for Chinese beef and broccoli noodles.
Slow cooker version: For a Chinese beef and broccoli slow cooker method, place the beef, onions, garlic, ginger, and sauce in the slow cooker and cook on low for 3 to 4 hours. Add the broccoli in the last 30 minutes so it doesn't get mushy.
Equipment
- Wok or large heavy skillet: A wok is ideal because the high, sloped sides make it easy to toss ingredients quickly. A large heavy skillet works well too.
- Mixing bowl: For marinating the beef and mixing the sauce.
- Knife: A sharp knife makes slicing the beef thin much easier.
- Cutting board: Essential for prepping all your ingredients.
- Spoon or spatula: For tossing and stirring the stir-fry.
- Measuring cups and spoons: To get the sauce proportions just right.
Storage and Make-Ahead Tips
Refrigerate leftovers: Store leftover Chinese Beef and Broccoli in an airtight container in the fridge for up to 3 days. The flavors actually get even better the next day as everything sits in the sauce.
Reheat gently: Reheat in a skillet over medium heat or in the microwave. Add a splash of water or chicken broth to loosen the sauce if it's thickened too much.
Meal prep: This is perfect for meal prep. Make a big batch on Sunday and portion it into containers with rice. It reheats beautifully for quick lunches or dinners throughout the week.
Freeze: You can freeze the cooked Chinese Beef and Broccoli for up to 2 months. Let it cool completely, then transfer to a freezer-safe container. Thaw in the fridge overnight and reheat gently.
Serving Suggestions
This Chinese Beef and Broccoli recipe pairs beautifully with simple sides that let the stir-fry shine.
Steamed white or brown rice: The classic pairing. The fluffy rice soaks up all that delicious sauce.
Fried rice: Make it a double-carb situation with some easy fried rice on the side. Kids especially love this combo.
Steamed dumplings or potstickers: Add a few dumplings for a full Chinese Beef and Broccoli takeout experience at home.
Top Tip
Slice the beef thin and against the grain: This is the number one tip for tender Chinese Beef and Broccoli. Look for the direction the muscle fibers are running and slice perpendicular to them. Thin slices cook faster and stay tender.
Use high heat: Stir-fries need high heat to sear the meat quickly and keep the vegetables crisp. If your heat is too low, everything will steam instead of fry and you'll end up with soggy vegetables and tough Chinese Beef and Broccoli.
Don't overcrowd the wok: If you're doubling the recipe, cook the beef in batches. Overcrowding drops the temperature and causes the Chinese Beef and Broccoli to steam instead of sear.
FAQ
What is Chinese beef and broccoli sauce made of?
The sauce is made from soy sauce, chicken broth or water, brown sugar, sherry or wine, toasted sesame oil, black pepper, and cornstarch to thicken it. It's savory, slightly sweet, and has a glossy finish. My mom always adds a tiny splash of extra sesame oil at the end for even more flavor.
How do Chinese Beef and Broccoli get beef so tender?
The secret is slicing the beef thin against the grain, marinating it briefly in soy sauce and a bit of acid like sherry or wine, and cooking it fast over very high heat. Some Chinese beef and broccoli restaurants also use a technique called velveting, where they coat the Chinese Beef and Broccoli in cornstarch and briefly blanch it in oil or water before stir-frying.
Is Chinese beef and broccoli healthy to eat?
Yes, especially when you make it at home. You control the oil, sodium, and sugar, and the dish is packed with protein from the Chinese Beef and Broccoli and vitamins from the broccoli. One serving has about 405 calories with 30g of protein and 3g of fiber. It's much healthier than takeout versions that are often loaded with extra oil and MSG.
What seasoning is in beef and broccoli?
The main seasonings are soy sauce, garlic, ginger, sesame oil, and black pepper. Some recipes also include sherry or rice wine for depth. If you want even more flavor, try adding a spoonful of Chinese beef and broccoli black bean sauce. For more easy weeknight ideas, check out this Chipotle Ranch Grilled Chicken Burrito or these Homemade Crepes for a fun breakfast twist.
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Pairing
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Chinese Beef and Broccoli
Ingredients
Method
- Toss the beef strips with soy sauce and sherry, then let them marinate while preparing the sauce.
- Whisk together the sauce ingredients, including cornstarch, until fully dissolved. Set aside.
- Heat oil in a wok or large heavy skillet over high heat until shimmering.
- Add the beef and stir-fry until lightly browned, about 2 minutes.
- Add the sliced onions, garlic, and ginger, and stir-fry for 1 minute until fragrant.
- Add the broccoli and cook for 2-3 minutes until crisp-tender, adding more oil if needed.
- Stir in the bean sprouts and continue to toss for 30 seconds.
- Pour in the prepared sauce and stir constantly for 1-2 minutes until the sauce thickens and coats the vegetables and beef.
- Serve immediately over steamed rice or noodles.
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