Name: Chinese Beef and Broccoli Stir-Fry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb flank steak, skirt steak, or other cut; 1 tablespoon soy sauce; 1 tablespoon peanut oil (or vegetable oil); 1 tablespoon cornstarch; 1/2 teaspoon baking soda (Optional); 1/2 cup chicken stock (or beef stock); 2 tablespoons Shaoxing wine (or dry sherry); 2 tablespoons soy sauce; 1 teaspoon dark soy sauce; 2 teaspoons brown sugar (or white sugar); 1 head broccoli, cut to bite-size florets; 1 tablespoon peanut oil (or vegetable oil); 3 garlic cloves, minced; 2 teaspoons ginger, minced

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Let me tell you, this Chinese Beef and Broccoli Stir-Fry Recipe is one of those classic dishes that never goes out of style—it’s a true crowd-pleaser and perfect for a cozy weeknight dinner or when you want to impress without sweating it out in the kitchen for hours. The beef turns out tender and flavorful thanks to a simple marinade, and the broccoli stays crisp-tender, soaking up that rich, savory sauce just right. It’s a dish I come back to again and again because it’s quick, dependable, and downright delicious.

What I love most about this Chinese Beef and Broccoli Stir-Fry Recipe is how it balances hearty protein with healthy greens, making it feel satisfying and wholesome. Plus, it’s super adaptable—you can tweak the sauce and ingredients to fit whatever you have in the pantry or your cravings. Trust me, once you nail this stir-fry technique, you’ll find yourself throwing it together whenever you need a flavorful, no-fuss meal.

Ingredients You’ll Need

The magic of this Chinese Beef and Broccoli Stir-Fry Recipe lies in how simple ingredients come together effortlessly to create big flavor. Each item has a role, from tenderizing the beef to building layers of savory sweetness in the sauce—so it’s worth sourcing the best you can, especially the beef and aromatics.

Flank steak or skirt steak: Go for these cuts because they slice thinly and stay tender when cooked quickly. I find that cutting against the grain makes all the difference.
Soy sauce: Essential for that classic salty umami flavor, and it also marinates the beef beautifully.
Peanut oil (or vegetable oil): Peanut oil has a nice high smoke point and subtle flavor, but vegetable oil works great too.
Cornstarch: This binds the marinade and also helps thicken the sauce—don’t skip it!
Baking soda (optional): A little trick to tenderize the beef even more, but if you’re short on time or dislike additives, you can leave it out.
Chicken or beef stock: Keeps the sauce rich and savory—homemade or store-bought both work.
Shaoxing wine (or dry sherry): Adds a subtle depth and authenticity—if you don’t have it, dry sherry or even a splash of rice vinegar can substitute.
Dark soy sauce: This brings color and a deeper soy flavor, making the dish look as good as it tastes.
Brown sugar: Balances the savory with a touch of sweetness; white sugar works fine if that’s what’s on hand.
Broccoli: Fresh, vibrant, and cut into bite-size florets. I like using just the crowns—it’s easier to cook evenly.
Garlic and ginger: Fresh and minced for that punch of fragrant flavor in every bite.

Variations

I’m all about making recipes my own, and this Chinese Beef and Broccoli Stir-Fry Recipe is no exception. Feel free to play around with what you have and what you love—you might surprise yourself! Adding your touch keeps the dish exciting and personalized.

Vegetarian Variation: Swap beef for firm tofu or mushrooms like shiitake or portobello. I’ve done this when I wanted something lighter but still crave those deep wok flavors.
Spice Kick: Toss in some sliced jalapeños or add a dash of chili garlic sauce to the sauce. I like adding a bit of heat when I want a little more excitement in the dish.
Seasonal Greens: If broccoli’s not in season, try Chinese broccoli (gai lan) or snow peas instead—they bring freshness and a different texture I find delightful.
Gluten-Free Option: Use tamari instead of soy sauce and make sure your stock and Shaoxing wine are gluten-free. Perfect for guests with sensitivities.

How to Make Chinese Beef and Broccoli Stir-Fry Recipe

Step 1: Prep and Marinate the Beef

First things first—slice your beef thinly, about a quarter-inch thick, against the grain to keep it tender. I like to slice it into strips or thin sticks, depending on what feels right that day. Toss the slices in soy sauce, peanut oil, and cornstarch, giving everything a gentle mix with your hands to coat evenly. Let it marinate for about 10 minutes while you prep the rest; this step is crucial for flavor and texture.

Step 2: Mix the Sauce

While the beef is soaking up flavors, whisk together the chicken stock, Shaoxing wine, soy sauces, and brown sugar in a bowl. I always give it a taste here—this sauce is the heart of the dish, so balancing the sweet and salty according to your preference makes a big difference.

Step 3: Steam the Broccoli

This might be a surprise—rather than boiling or stir-frying the broccoli right away, I steam it briefly in a bit of boiling water with a lid on. Just one minute until it’s bright green and slightly tender. This short steam locks in the color and crunch, which is something I always aim for. Drain and set aside.

Step 4: Cook the Beef

Heat a large skillet or wok over medium-high heat and add a tablespoon of peanut oil. Once it shimmers, spread the marinated beef in a single layer. Don’t fuss with it immediately—let the bottom side brown for about 30 seconds before flipping. Cooking it quickly like this locks in the juices and creates those little charred edges I’m obsessed with. Stir the beef until it’s lightly charred but still pink inside.

Step 5: Add Aromatics

Toss in the minced garlic and ginger, stirring quickly to release their aromas. This step always makes my kitchen smell amazing—the fragrant oils swirling around really elevate the stir-fry.

Step 6: Combine and Thicken

Return the broccoli to the pan, then stir the sauce one more time to dissolve any cornstarch clumps before pouring it over everything. Cook and stir for about a minute until the sauce thickens up and clings beautifully to the beef and broccoli. Serve immediately to enjoy at its best.

How to Serve Chinese Beef and Broccoli Stir-Fry Recipe

A white round plate filled with a base layer of fluffy white rice with scattered grains showing clear individual texture. On top is a thick layer of dark brown, shiny beef pieces covered in a rich sauce mixed with bright green broccoli florets, giving a nice contrast of colors. The beef looks tender with a glossy finish, and the broccoli adds freshness with light char marks. The plate is on a white marbled surface next to a pair of light wooden chopsticks and part of a white cloth is visible near the edge. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often sprinkle toasted sesame seeds and thinly sliced scallions on top just before serving. The sesame adds a lovely crunch and nuttiness, while the scallions bring a fresh brightness—little touches that turn this simple meal into something special.

Side Dishes

White jasmine rice is my go-to side because it soaks up the sauce perfectly, but you could also serve it over steamed brown rice or even cauliflower rice if you want something lighter. For a bit of extra texture, I sometimes add a crunchy cucumber salad or quick pickled veggies alongside.

Creative Ways to Present

For entertaining, I like to plate this stir-fry with individual portions in small bowls over a bed of rice, topped with cilantro and a wedge of lime for a pop of color and flavor. You can also serve it family-style in a large dish at the table—nothing beats the joy of everyone digging in together!

Make Ahead and Storage

Storing Leftovers

Leftover Chinese Beef and Broccoli Stir-Fry keeps well in an airtight container in the fridge for up to 3 days. I separate the rice from the stir-fry when storing because it reheats more evenly that way.

Freezing

I’ve frozen this dish before with decent results. Just be sure to cool it completely before freezing in a freezer-safe container. When you thaw it, it’s best to reheat gently to keep the broccoli crisp and the beef tender.

Reheating

My favorite way to reheat leftovers is in a hot skillet over medium heat with a splash of water to prevent drying out. That way, you bring back the saucy goodness and keep the veggies from getting mushy—microwaving can work but sometimes leaves things a bit soggy.

FAQs

Can I use a different cut of beef for this Chinese Beef and Broccoli Stir-Fry Recipe?

Absolutely! While flank and skirt steak are ideal for their tenderness and quick cooking, you can also use sirloin or ribeye if you prefer. Just slice thinly against the grain and adjust your cooking time accordingly to avoid overcooking.
What can I substitute if I don’t have Shaoxing wine?

If you don’t have Shaoxing wine, dry sherry is a great stand-in. You can also use a splash of rice vinegar with a pinch of sugar for a slightly different, but still tasty, effect.
How do I keep the broccoli from getting mushy?

Steaming the broccoli briefly before stir-frying helps preserve its vibrant color and crunch. Also, avoid overcooking it during the final stir—just heat through until everything is combined.
Can I make this recipe gluten-free?

Yes! Use tamari or a gluten-free soy sauce alternative and double-check your stocks and cooking wines. This simple swap makes the Chinese Beef and Broccoli Stir-Fry Recipe safe for gluten-sensitive eaters without losing flavor.
Is baking soda necessary for tenderizing the beef?

Baking soda is optional but can help tenderize tougher cuts by breaking down proteins. If you’re short on time or prefer a more natural approach, just slicing the beef thinly against the grain and marinating well is usually enough.

Final Thoughts

This Chinese Beef and Broccoli Stir-Fry Recipe holds a special place in my kitchen repertoire because it’s one of those dishes that feels both comforting and exciting. It’s quick, straightforward, and packed with flavor—everything you want after a busy day. Give it a go, tweak it to your liking, and enjoy the little victories that come with nailing a beloved classic at home.