I absolutely love this Chinese Beef and Broccoli Recipe because it brings that perfect balance of tender, juicy beef and crisp-tender broccoli coated in a savory, slightly sweet sauce. When I first tried making it at home, I was amazed at how close it tasted to my favorite takeout, but way fresher and without any mystery ingredients.
This recipe works wonderfully for a quick weeknight dinner when you want something wholesome and satisfying without spending hours in the kitchen. Plus, the sauce is so versatile, you’ll find yourself whipping it up again not just for beef and broccoli but for lots of other stir-fries too.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 20 minutes, perfect for busy nights.
- Authentic Flavor: Uses key ingredients like Shaoxing wine and five spice for that true Chinese taste.
- Tender Beef Every Time: Slicing against the grain and quick searing make the beef beautifully tender.
- Customizable: Easily adjust veggies or protein for a personalized meal that suits your family.
Ingredients You’ll Need
The ingredients for this Chinese Beef and Broccoli Recipe come together to create a luscious sauce and perfectly cooked stir fry. Choosing the right cut of beef and fresh broccoli makes all the difference, and a few pantry staples hold the flavor magic.
- Cornstarch: This is key for thickening the sauce and giving it that glossy finish.
- Water: Used to mix with cornstarch for the sauce base and for stir-frying.
- Sugar: Balances the salty soy sauces with a subtle sweetness.
- Dark Soy Sauce: Adds deep color and rich umami flavor.
- Light Soy Sauce: Provides saltiness and brightness without overpowering.
- Chinese Cooking Wine (Shaoxing Wine): This is an essential ingredient for that authentic restaurant edge; if you don’t have it, dry sherry works well too.
- Chinese Five Spice Powder: A blend that brings a warm, complex background flavor.
- Sesame Oil (optional): Adds a subtle nutty aroma to finish the sauce.
- Black Pepper: Just a pinch to give slight kick and depth.
- Oil: For stir-frying, choose a neutral oil with a high smoke point like vegetable or canola oil.
- Beef (fillet, flank, or rump): Use tender cuts and slice thinly against the grain for the best texture.
- Garlic: Fresh and finely chopped for that pungent punch.
- Fresh Ginger: Adds zesty brightness and warmth.
- Broccoli Florets: Fresh, blanched just right to keep crispness and vibrant color.
- Sesame Seeds (optional): For garnish and lovely crunch.
Variations
I like to switch things up depending on what I have on hand or dietary needs at the moment. This Chinese Beef and Broccoli Recipe is super adaptable, so feel free to get creative.
- Chicken or Tofu Swap: When I’m out of beef, chicken strips or firm tofu work beautifully with this sauce and cooking method.
- Extra Veggies: Throw in snap peas, bell peppers, or baby corn to add color and crunch—my family loves the variety.
- Low Sodium Option: Use low sodium soy sauces and skip the added sugar for a lighter version that still tastes great.
- Make It Spicy: Add sliced chili or some chili oil for a kick if you like a bit of heat in your stir fry.
How to Make Chinese Beef and Broccoli Recipe
Step 1: Prepare the Sauce and Beef
Start by mixing the cornstarch with water until smooth — this will thicken the sauce perfectly. Then, add the sugar, both soy sauces, Chinese cooking wine, five spice powder, sesame oil (if using), and black pepper. Give it a good stir so everything’s well combined. Next, slice your beef thinly against the grain; that means cutting perpendicular to the natural lines in the meat to keep it tender. Toss the beef with a couple tablespoons of the sauce and set it aside to marinate briefly while you prep the rest.
Step 2: Cook the Beef and Aromatics
Heat up your oil over high heat in a skillet or wok. Add the beef all at once and spread it out so it touches the pan—don’t stir immediately! Let it sear for about a minute until nicely browned, then stir quickly for just 10 seconds. Add in your garlic and ginger, stirring for another 30 seconds or until the beef loses its raw pink color. This quick searing locks in juices and flavors beautifully.
Step 3: Add Sauce, Broccoli, and Simmer
Pour your prepared sauce and a cup of water into the pan. Stir quickly to mix everything, then wait till you see the sauce bubbling—that’s when the magic starts. Toss in your cooked broccoli florets and stir to coat them thoroughly in the sauce. Let everything simmer together for about a minute until the sauce thickens slightly. Be careful not to overcook the broccoli here—you want it crisp-tender, not mushy.
Step 4: Serve Immediately
Remove your skillet from the heat as soon as the sauce has thickened. Serve the beef and broccoli hot over fluffy steamed rice and sprinkle with sesame seeds if you like a little extra crunch and nuttiness. I love this part—it smells amazing and tastes even better fresh!
Pro Tips for Making Chinese Beef and Broccoli Recipe
- Slice Against the Grain: This is a game changer for tenderness—don’t skip it!
- Use High Heat: Stir-frying on high heat seals in flavor and keeps the beef juicy.
- Don’t Overcook Broccoli: Blanching beforehand ensures it stays bright green and crisp.
- Add Sauce Last: Pouring sauce after searing beef locks in caramelization and concentrates flavor.
How to Serve Chinese Beef and Broccoli Recipe
Garnishes
I often finish this dish with a sprinkle of toasted sesame seeds—they give such a lovely texture and nutty aroma. Sometimes, I’ll add a few thinly sliced green onions or fresh cilantro for a pop of color and freshness. If you like a little extra heat, a drizzle of chili oil on top is fantastic too.
Side Dishes
This beef and broccoli pairs wonderfully with plain steamed jasmine rice, but if I’m feeling fancy, I serve it alongside garlic fried rice or even steamed dumplings for a full Chinese-inspired meal. Some simple stir-fried noodles or a light soup like hot and sour also round it out nicely.
Creative Ways to Present
For special occasions, I like to plate the beef and broccoli in a large shallow bowl with extra sauce spooned over the top and sprinkle roasted cashews for crunch. You can also arrange the broccoli florets artistically around the beef for a vibrant pop of green. It’s a lovely dish that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container and place them in the fridge—this dish keeps well for up to 2 days. The beef remains tender and the broccoli holds its flavor if you don’t let it sit too long before reheating.
Freezing
Freezing is possible but I’ve found that the broccoli gets a bit softer when thawed. If you want to freeze, I recommend undercooking the broccoli slightly, then reheating later to retain some crunch. Freeze in a meal-sized portion in a freezer-safe container.
Reheating
I reheat this stir-fry gently in a skillet over medium heat with a splash of water or broth to loosen the sauce. Microwaving works too, but be sure not to overheat or the beef can toughen. Adding a drizzle of fresh sesame oil after warming helps revive the flavors.
FAQs
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Can I use a different cut of beef for this Chinese Beef and Broccoli Recipe?
Absolutely! Tender cuts like flank steak, sirloin, rump, or fillet work best because they cook quickly and stay juicy. Avoid tougher cuts unless you tenderize them properly, as they can become chewy in a fast stir-fry.
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Is there a substitute for Chinese cooking wine in this recipe?
If you don’t have Shaoxing wine, dry sherry or sake are great alternatives that add a similar aroma. For a non-alcoholic option, replace part of the water with low-sodium chicken broth to maintain depth of flavor.
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How do I keep broccoli crisp in this beef stir fry?
Blanching the broccoli briefly before adding it to the stir fry is my trick to keep it crisp and bright green. Just boil for 40 seconds to a minute, drain well, and add towards the end of cooking so it heats through without overcooking.
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Can I make this Chinese Beef and Broccoli Recipe gluten-free?
Yes! Use gluten-free soy sauces (tamari is a good choice) and ensure your Chinese cooking wine or alternatives are gluten-free. This simple swap doesn’t change the flavor much and makes the dish safe for gluten-sensitive eaters.
Final Thoughts
I can honestly say this Chinese Beef and Broccoli Recipe has become a staple in my kitchen because it’s delicious, quick, and always impresses. I hope you enjoy making it as much as I do—once you nail the sauce and slicing technique, you’re set for countless tasty meals. Give it a whirl, share it with your family, and have fun turning your kitchen into your favorite Chinese takeout spot!
Print
Chinese Beef and Broccoli Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3-4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
This Chinese Beef and Broccoli stir-fry is a quick and flavorful dish featuring tender beef slices and crisp broccoli florets coated in a savory, aromatic sauce made with soy sauce, Chinese cooking wine, and a touch of five spice. Perfectly cooked over high heat in a skillet, this classic takeout favorite is easy to prepare and ideal for a wholesome weeknight dinner.
Ingredients
Sauce
- 2 tbsp cornstarch / cornflour
- 1/4 cup water
- 1 tsp sugar
- 1 tbsp dark soy sauce
- 1 1/2 tbsp light soy sauce
- 1 tbsp Chinese cooking wine (Shaoxing wine)
- 1/8 tsp Chinese five spice powder
- 1 tsp sesame oil (optional)
- 1/8 tsp black pepper
Stir Fry
- 2 tbsp oil
- 12 oz / 360g beef fillet, flank or rump
- 1 garlic clove, finely chopped
- 1 tsp fresh ginger, finely chopped
- 4–5 cups broccoli florets (1 head), cooked
- 1 cup water
Serving
- Sesame seeds (optional)
Instructions
- Prepare the Sauce: In a bowl, mix the cornstarch and water until dissolved. Add sugar, dark soy sauce, light soy sauce, Chinese cooking wine, Chinese five spice powder, sesame oil (if using), and black pepper. Stir well to combine.
- Slice the Beef: Cut the beef into 1/4 inch (0.5 cm) thick slices, slicing against the grain for tenderness. Place the beef slices in a bowl, add 2 tbsp of the prepared sauce, and set aside to marinate briefly.
- Heat the Oil: Heat 2 tbsp of oil in a skillet or wok over high heat until hot.
- Cook the Beef: Add the beef slices to the skillet, spreading them out evenly. Let them sear without stirring for 1 minute until browned on one side.
- Stir-Fry Aromatics: Stir the beef for about 10 seconds, then add finely chopped garlic and ginger. Continue stirring for 30 seconds or until the beef is no longer pink.
- Add Sauce and Water: Pour the remaining sauce and 1 cup of water into the skillet. Stir quickly to mix everything.
- Add Broccoli and Simmer: When the sauce starts bubbling, add the cooked broccoli florets. Stir to coat the broccoli evenly with the sauce, then let the mixture simmer for 1 minute or until the sauce thickens.
- Serve: Remove the skillet from heat immediately and serve the beef and broccoli stir-fry over cooked rice. Sprinkle with sesame seeds if desired.
Notes
- Dark soy sauce deepens the color and flavor of the sauce. You can substitute with all-purpose or light soy sauce, but the color will be lighter and flavor less intense. Avoid using all dark soy sauce alone.
- Chinese cooking wine (Shaoxing wine) adds authentic flavor to the sauce. Substitute dry sherry or cooking sake if unavailable. Mirin works too but omit sugar if used. For non-alcoholic option, replace 3/4 cup water with low sodium chicken broth.
- Chinese five spice powder is a blend of five spices and can be found in the herb and spice section in supermarkets.
- Use tender cuts of beef such as rump, flank, sirloin, t-bone, or scotch fillet. Slice against the grain to maximize tenderness. Avoid slow-cooking cuts unless properly tenderized.
- To prepare broccoli, blanch florets in boiling water for 40 seconds for slightly cooked or 1 minute for tender. Drain and let residual heat finish cooking.
- This recipe is adapted from Woks of Life, a trusted resource for Chinese takeout recipes.
- Nutrition information excludes rice serving.
