Chinese Beef and Broccoli

This Chinese beef and broccoli stir-fry transforms simple ingredients into a restaurant-quality meal in under 30 minutes. The tender slices of beef caramelized to perfection alongside vibrant green broccoli all coated in a savory-sweet sauce will make you forget about takeout forever.

I developed this recipe after countless disappointing takeout experiences where the beef was tough and the broccoli overcooked. After perfecting the marinade technique, my family now requests this dish weekly instead of ordering in.

Ingredients

• For the Meat and Marinade
• Flank steak or skirt steak 1 lb: the flat grain structure makes these cuts perfect for quick cooking when sliced thin
• Soy sauce 1 tablespoon: adds umami depth and begins tenderizing the meat
• Peanut oil 1 tablespoon: has a high smoke point ideal for stir frying with a subtle nutty flavor
• Cornstarch 1 tablespoon: creates a protective coating that keeps meat juicy when seared
• Baking soda 1/2 teaspoon optional: tenderizes meat through alkalinity making even tougher cuts velvety soft

• For the Sauce
• Chicken stock 1/2 cup: provides a savory base that ties all flavors together
• Soy sauce 2 tablespoons: delivers the signature umami flavor profile
• Dark soy sauce 1 teaspoon: adds rich color and deeper flavor
• Brown sugar 2 teaspoons: balances the saltiness with subtle caramel notes
• Cornstarch 1 tablespoon: thickens the sauce to create that perfect glossy coating

• For the Stir-fry
• Broccoli 1 head: choose tight green florets with firm stalks for best texture and nutrition
• Peanut oil 1 tablespoon: maintains high heat necessary for proper stir frying
• Garlic 3 cloves: fresh cloves provide aromatic foundation
• Ginger 2 teaspoons: adds distinctive warmth and complexity essential to Chinese cooking

Step-by-Step Instructions

Prepare the Beef:

Slice beef against the grain into thin strips about 1/4 inch thick. This cutting technique ensures tenderness by shortening muscle fibers. Mix with soy sauce, oil and cornstarch in a bowl, ensuring each piece is evenly coated. The marinade creates a protective barrier that keeps the meat juicy when cooked at high heat. Let it rest for 10 minutes while you prepare other ingredients.

Mix the Sauce:

Combine chicken stock, soy sauce, dark soy sauce, brown sugar and cornstarch in a bowl. Whisk thoroughly until no lumps remain. Premixing ensures the cornstarch dissolves completely and prevents clumping when added to the hot pan. The sauce should have a uniform light brown color.

Blanch the Broccoli:

Add water to a hot skillet and bring to a boil. Add broccoli and cover to steam for about one minute until bright green but still crisp. This quick blanching technique preserves the vegetable's texture and vibrant color while making it tender enough to absorb flavors. Remove broccoli and set aside.

Sear the Beef:

Heat oil in the same skillet until shimmering hot. Spread beef in a single layer without overcrowding to ensure proper browning. Allow it to sear undisturbed for 30 seconds until the bottom develops a caramelized crust. This patience creates that distinctive wok hei flavor. Flip and cook other side briefly until just charred but still pink inside for maximum tenderness.

Add Aromatics:

Toss in minced garlic and ginger, stirring quickly to prevent burning. The hot oil will release their essential oils creating an aromatic base that perfumes the entire dish. Cook just until fragrant about 15 seconds.

Finish the Dish:

Return broccoli to pan and immediately pour in the sauce mixture. Stir constantly as the sauce bubbles and thickens to a glossy consistency coating every piece of beef and broccoli. This final cooking stage takes about one minute. Serve immediately for the best texture and flavor experience.

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My favorite part of this recipe is the marinade with its touch of baking soda. I discovered this technique from a Chinese chef who explained that this traditional method called velveting transforms even economical cuts of beef into restaurant-quality tenderness. The first time I used this method, my husband asked if I had splurged on filet mignon!

Storing Leftovers

This beef and broccoli stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and intensify overnight making it perfect for meal prep. When reheating, add a tablespoon of water to the mixture and warm gently over medium heat just until hot. Microwaving works but may make the beef slightly tougher so stovetop reheating is preferable for maintaining the ideal texture. The sauce naturally thickens when chilled but will return to its silky consistency when warmed.

Easy Substitutions

While flank steak is traditional for this recipe, you can use virtually any beef cut that can be sliced thinly. Sirloin, flat iron, or even chuck eye work beautifully when sliced against the grain. For a lighter version, substitute chicken breast or thigh meat using the same marinade technique. The baking soda tenderizer works wonders on chicken too.

For vegetable variations, cauliflower, snow peas, bell peppers, or asparagus can substitute for or accompany the broccoli. Each vegetable adds its unique texture and flavor profile while maintaining the dish's healthy profile. If you need a gluten-free version, simply substitute tamari for the soy sauce and ensure your stock is certified gluten-free.

Serving Suggestions

While perfect over steamed white rice, this versatile dish pairs beautifully with many sides. For a lower-carb option, serve over cauliflower rice or alongside roasted sweet potatoes. Brown rice adds a nutty element and extra fiber. For a complete Chinese-inspired meal, serve alongside hot and sour soup as a starter and finish with fresh orange slices for dessert.

For entertaining, create a build-your-own bowl bar with this beef and broccoli as the centerpiece alongside other toppings like crispy wonton strips, sliced scallions, sesame seeds, and chili oil. This interactive serving style makes for a fun casual dinner party that accommodates different dietary preferences.

Recipe FAQs

→ What's the best cut of beef to use for this dish?

Flank steak or skirt steak are ideal as they're flavorful and become tender when sliced thinly against the grain. However, other cuts like sirloin or ribeye can also work well. The key is to slice the meat thinly and against the grain to ensure tenderness.

→ Why add baking soda to the marinade?

Baking soda is a tenderizing agent that helps create that soft, velvety texture often found in Chinese restaurant dishes. It works by raising the pH on the meat's surface, making it harder for proteins to bond, which results in more tender meat after cooking.

→ What is dark soy sauce and can I substitute it?

Dark soy sauce is thicker, darker, and slightly less salty than regular soy sauce, adding color and richness to dishes. If unavailable, you can substitute with regular soy sauce plus a tiny drop of molasses or a pinch of brown sugar, though the color won't be as deep.

→ Can I make this dish ahead of time?

Yes! You can prepare all ingredients in advance—slice the beef, cut the broccoli, and mix the sauce. Store separately in the refrigerator. The actual cooking takes just minutes. Alternatively, fully cooked leftovers reheat well in a skillet with a splash of water.

→ How do I ensure my broccoli stays crisp and bright green?

The quick steam method in the recipe is perfect for this. Only steam until the broccoli is barely tender (about 1 minute) and has turned bright green. Immediately removing it from the heat prevents overcooking, and returning it to the pan only at the final stage preserves its texture.

→ What can I serve with this beef and broccoli?

Steamed white rice is traditional and perfect for soaking up the delicious sauce. Brown rice, fried rice, or noodles like lo mein or chow mein also pair well. For a lower-carb option, try cauliflower rice or extra vegetables.