🎉 Introduction
Beef and Broccoli Stir-Fry is one of the most beloved Chinese takeout classics, and for good reason. With tender slices of beef, crisp-tender broccoli florets, and a savory-sweet sauce that clings perfectly to every bite, this dish is comforting, flavorful, and surprisingly easy to make at home.
What makes this recipe truly shine is the balance of textures and flavors: the beef is juicy and tender, the broccoli is fresh and crunchy, and the sauce is the perfect combination of garlicky, gingery, and slightly sweet umami goodness. Unlike greasy takeout versions, this homemade version allows you to control the quality of ingredients while still delivering restaurant-style taste.
Whether you’re looking for a quick family dinner, a healthier alternative to takeout, or a dish to impress guests, this Chinese Beef and Broccoli will become a go-to in your kitchen. Let’s break it down step by step!
🧰 Equipment Needed
To make this dish successfully, you’ll need:
- Wok or large skillet (for authentic stir-frying)
- Mixing bowls (for marinating beef and mixing sauce)
- Sharp chef’s knife (to slice beef thinly)
- Cutting board
- Measuring spoons and cups
- Whisk or chopsticks (to mix the sauce)
Optional but helpful:
- Spider strainer for blanching broccoli
- Garlic press for mincing cloves
🛒 Ingredients
Beef:
- 1 lb flank steak (thinly sliced against the grain)
Vegetables:
- 1 large head broccoli (cut into florets)
- 3 garlic cloves (minced)
- 2 tsp fresh ginger (grated)
Marinade:
- ½ tsp baking soda (to tenderize beef)
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp peanut oil
Sauce:
- ½ cup chicken stock
- 2 tbsp soy sauce
- 1 tsp dark soy sauce
- 2 tsp brown sugar
- 1 tbsp cornstarch (mixed with 2 tbsp water for slurry)
- 1 tbsp rice vinegar (replacement for Shaoxing wine)
Cooking Oil:
- 1 tbsp peanut oil (for stir-frying)
👩🍳 Directions
Step 1: Slice and Marinate the Beef
- Slice flank steak into thin strips across the grain.
- In a bowl, combine beef slices with baking soda, soy sauce, cornstarch, and peanut oil.
- Mix well, cover, and let marinate for 20–30 minutes.
Step 2: Blanch the Broccoli
- Bring a pot of water to a boil with a pinch of salt.
- Blanch broccoli florets for 1–2 minutes until bright green and crisp-tender.
- Drain and set aside.
Step 3: Make the Stir-Fry Sauce
- In a small bowl, whisk together chicken stock, soy sauce, dark soy sauce, brown sugar, rice vinegar, and cornstarch slurry.
- Set aside for later.
Step 4: Cook the Beef
- Heat a wok over high heat until smoking.
- Add 1 tbsp peanut oil and swirl to coat.
- Stir-fry the marinated beef in batches until browned but not fully cooked through (about 2 minutes). Remove and set aside.
Step 5: Aromatics & Sauce
- In the same wok, add garlic and ginger, stir-frying until fragrant (about 30 seconds).
- Return beef to the wok.
- Add blanched broccoli and pour in the prepared sauce.
- Stir-fry everything together until sauce thickens and coats beef and broccoli (2–3 minutes).
Step 6: Serve Hot
- Transfer to a serving dish and enjoy with freshly steamed rice or noodles.
🍽️ Servings & Timing
- Servings: 4
- Prep Time: 20 minutes (including marination)
- Cook Time: 15 minutes
- Total Time: 35 minutes
🧊 Storage & Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Not recommended, as broccoli can become mushy after thawing.
- Reheating: Warm in a skillet or wok over medium heat with a splash of chicken stock or water to refresh the sauce.
🥄 Variations
- Spicy Kick: Add chili flakes or fresh red chilies for heat.
- Extra Veggies: Toss in bell peppers, snap peas, or baby corn for variety.
- Low-Carb Version: Serve over cauliflower rice instead of white rice.
- Vegetarian Option: Replace beef with tofu or seitan.
- Gluten-Free: Use tamari instead of soy sauce.
❓ 10 FAQs
1. Can I use another cut of beef?
Yes, sirloin or skirt steak also work well.
2. Why add baking soda to the beef?
It tenderizes the meat, making it soft and juicy like in Chinese restaurants.
3. Do I need a wok?
A wok is best, but a large skillet works fine.
4. Can I skip blanching broccoli?
You can stir-fry it directly, but blanching ensures a bright green color and tender-crisp texture.
5. What can I substitute for dark soy sauce?
You can use regular soy sauce, though dark soy adds deeper color and flavor.
6. Is rice vinegar a good substitute for Shaoxing wine?
Yes, it adds a slight tang without alcohol.
7. Can I double the sauce?
Absolutely! Many people enjoy extra sauce for rice.
8. How do I slice beef thinly?
Freeze the meat for 30 minutes before slicing for easier, thinner cuts.
9. Can I use frozen broccoli?
Yes, but thaw and pat dry before stir-frying to avoid excess water.
10. Is this recipe kid-friendly?
Yes! It’s mild in flavor and pairs well with plain rice, which kids usually enjoy.
🏁 Conclusion
Chinese Beef and Broccoli is the ultimate homemade takeout recipe that’s quick, flavorful, and satisfying. With tender beef, crisp vegetables, and a glossy sauce that ties everything together, this stir-fry makes for a wholesome dinner any night of the week. By mastering this recipe, you can bring restaurant-quality Chinese flavors right to your dinner table without the extra oil, cost, or wait.
So grab your wok, slice that beef thin, and stir-fry your way to a delicious dinner tonight!
Authentic Chinese Beef and Broccoli – Easy Stir-Fry Recipe for Busy Weeknights
Ingredients
Equipment
Method
- Slice flank steak into thin strips across the grain.
- In a bowl, combine beef slices with baking soda, soy sauce, cornstarch, and peanut oil.
- Mix well, cover, and let marinate for 20–30 minutes.
- Bring a pot of water to a boil with a pinch of salt.
- Blanch broccoli florets for 1–2 minutes until bright green and crisp-tender.
- Drain and set aside.
- In a small bowl, whisk together chicken stock, soy sauce, dark soy sauce, brown sugar, rice vinegar, and cornstarch slurry.
- Set aside for later.
- Heat a wok over high heat until smoking.
- Add 1 tbsp peanut oil and swirl to coat.
- Stir-fry the marinated beef in batches until browned but not fully cooked through (about 2 minutes). Remove and set aside.
- In the same wok, add garlic and ginger, stir-frying until fragrant (about 30 seconds).
- Return beef to the wok.
- Add blanched broccoli and pour in the prepared sauce.
- Stir-fry everything together until sauce thickens and coats beef and broccoli (2–3 minutes).
- Transfer to a serving dish and enjoy with freshly steamed rice or noodles.
Notes
Yes, sirloin or skirt steak also work well. 2. Why add baking soda to the beef?
It tenderizes the meat, making it soft and juicy like in Chinese restaurants. 3. Do I need a wok?
A wok is best, but a large skillet works fine. 4. Can I skip blanching broccoli?
You can stir-fry it directly, but blanching ensures a bright green color and tender-crisp texture. 5. What can I substitute for dark soy sauce?
You can use regular soy sauce, though dark soy adds deeper color and flavor. 6. Is rice vinegar a good substitute for Shaoxing wine?
Yes, it adds a slight tang without alcohol. 7. Can I double the sauce?
Absolutely! Many people enjoy extra sauce for rice. 8. How do I slice beef thinly?
Freeze the meat for 30 minutes before slicing for easier, thinner cuts. 9. Can I use frozen broccoli?
Yes, but thaw and pat dry before stir-frying to avoid excess water. 10. Is this recipe kid-friendly?
Yes! It’s mild in flavor and pairs well with plain rice, which kids usually enjoy. 🏁 Conclusion Chinese Beef and Broccoli is the ultimate homemade takeout recipe that’s quick, flavorful, and satisfying. With tender beef, crisp vegetables, and a glossy sauce that ties everything together, this stir-fry makes for a wholesome dinner any night of the week. By mastering this recipe, you can bring restaurant-quality Chinese flavors right to your dinner table without the extra oil, cost, or wait. So grab your wok, slice that beef thin, and stir-fry your way to a delicious dinner tonight!
