Chinese Beef and Broccoli

Posted on February 12, 2026

This saucy weeknight stir-fry is bright, comforting, and made for repeat dinners—ready in under 30 minutes and perfect with steamed rice or noodles. Serve this Chinese Beef and Broccoli alongside a comforting cheesy ground beef and rice casserole for an easy, crowd-pleasing meal.

Why You’ll Love This Chinese Beef and Broccoli :

Big, savory flavor with a glossy, restaurant-style sauce.
Quick to make—ideal for busy weeknights.
Uses budget-friendly flank or skirt steak for tender slices.
Easy meal-prep: leftovers reheat beautifully for lunches.
Family-friendly: mild, slightly sweet sauce that kids enjoy.

Ingredients Needed :

Protein & Marinade

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))

Sauce

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

Vegetables & Aromatics

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)

Step-by-Step Instructions :

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.

Serving Suggestions Chinese Beef and Broccoli

Serve over steamed jasmine rice or garlic fried rice for a classic pairing.
Toss with udon or lo mein noodles and a splash of sesame oil for a noodle bowl.
Add sliced red bell peppers or snap peas to the broccoli for extra color and crunch.
For a heartier plate, serve alongside a simple baked pasta like cheesy baked ziti with ground beef and zucchini.

Tips for Success Chinese Beef and Broccoli

Slice thin and against the grain: this keeps each bite tender and easy to chew.
Don’t overcrowd the pan: cook the steak in a single layer so it chars rather than steams.
Dissolve cornstarch completely: stir the sauce until smooth before adding to avoid lumps.
Blanch broccoli briefly: quick steaming preserves the bright green color and crisp-tender texture.
Control heat: medium-high gives a good sear without overcooking the beef.
Make it ahead: slice the beef and mix the sauce the night before to save time. Try it with a warm side like beef and cheese chimichangas for a fun fusion meal.

Variation

Spicy: add 1/2 teaspoon chili paste or a pinch of red pepper flakes to the sauce.
Vegetarian: swap beef for firm tofu or tempeh and use vegetable stock.
Mushroom boost: add shiitake or cremini slices for extra umami.
Low-sodium: use low-sodium soy sauce and reduce added salt; increase Shaoxing for depth.

FAQs

Q: Can I use another cut of beef?
A: Yes—skirt or flat iron work well. Just slice thin and against the grain for tenderness.

Q: How do I keep the sauce from being too thin?
A: Make sure the cornstarch is fully dissolved in the sauce before adding and simmer until it visibly thickens—about 1 minute.

Q: Can I make this gluten-free?
A: Use tamari or a gluten-free soy sauce and check that the dark soy sauce is gluten-free or omit it; use gluten-free Shaoxing substitute or extra stock.

Q: What’s the best way to reheat leftovers?
A: Reheat gently in a skillet over medium heat with a splash of water or broth to revive the sauce and keep the broccoli crisp-tender.

Conclusion

For a single-serving take on the dish, this recipe pairs well with the Beef & Broccoli for One adaptation. If you’re curious about the dish’s techniques and cultural background, this Beef and Broccoli write-up is a thoughtful deep dive. For menu planning or institutional recipe formats, see this sample Chinese menu PDF.