Chinese Beef and Broccoli Recipe

If you’re craving a classic that’s bursting with flavor, tender beef, and vibrant green broccoli, you simply must try this recipe for Chinese Beef and Broccoli. It’s one of those dishes that feels like a warm hug: savory, slightly sweet, and perfectly balanced by the freshness of steamed broccoli. Whether you want to recreate an old favorite from your go-to takeout spot or impress friends with a homemade stir-fry, this version really hits all the right notes.

Ingredients You’ll Need

Putting together Chinese Beef and Broccoli is easier than you might think. The ingredients are straightforward but essential, each bringing their own magic—umami from soy sauce, a touch of sweetness from brown sugar, and that wonderful tender-crisp texture from fresh broccoli.

• Flank steak or skirt steak (1 lb): These cuts are ideal for stir-frying because of their tenderness and flavor when sliced thinly against the grain.
• Soy sauce (3 tablespoons total): Provides a salty, savory depth that’s fundamental to any Chinese stir-fry.
• Peanut oil (2 tablespoons): Has a high smoke point and subtle nuttiness that complements the beef beautifully.
• Cornstarch (2 tablespoons): Essential for giving the sauce a velvety texture and helping it cling to the beef and broccoli.
• Baking soda (1/2 teaspoon, optional): A trick to tenderize the beef even more, especially useful for tougher cuts.
• Chicken or beef stock (1/2 cup): Adds richness and a smooth body to the sauce.
• Shaoxing wine (2 tablespoons): This classic Chinese cooking wine adds complex aroma and depth; dry sherry works as a great substitute.
• Dark soy sauce (1 teaspoon): Gives the dish its gorgeous dark color and a slightly sweeter, more intense soy flavor.
• Brown sugar (2 teaspoons): Balances the saltiness with a subtle caramel sweetness.
• Broccoli (1 head): Cut into bite-sized florets, it brings crunch, color, and nutritional power.
• Garlic (3 cloves, minced): Infuses the dish with warmth and that unmistakable savory kick.
• Ginger (2 teaspoons, minced): Adds a fresh, slightly spicy brightness that elevates the whole stir-fry.

How to Make Chinese Beef and Broccoli

Step 1: Prepare and Marinate the Beef

Slicing your beef thinly and against the grain is key to tender bites. Toss these slices with soy sauce, peanut oil, and cornstarch to create a delicate coating. This marinade not only flavors the meat but also helps seal in juices during cooking. Letting it sit for 10 minutes gives time for the flavors to meld beautifully while you get other ingredients ready.

Step 2: Mix the Sauce

The sauce brings everything together, blending chicken stock, Shaoxing wine, dark soy sauce, brown sugar, and cornstarch into a harmonious mix. Stirring it well ensures the cornstarch fully dissolves, so the sauce thickens perfectly once heated, coating the beef and broccoli with luscious glossiness.

Step 3: Steam the Broccoli

Steaming broccoli in a few tablespoons of boiling water softens it just enough to keep a pleasant crunch while brightening its color and preserving nutrients. Once tender, remove it promptly to keep the texture crisp and fresh. Wiping the pan dry at this point is a little trick that prevents unwanted sogginess in the stir-fry.

Step 4: Cook the Beef

Heating the oil until it’s shimmering ensures a nice sear on the beef. Cooking the steak slices in a single layer without crowding allows them to brown quickly, locking in flavor and texture. The goal here is a lightly charred exterior but still slightly pink inside—this balance keeps the beef juicy and tender.

Step 5: Add Aromatics

Tossing in garlic and ginger releases their fragrant oils, giving the whole dish a mouthwatering aroma. Stir quickly but carefully, ensuring these aromatics don’t burn, as that would turn bitter. Their presence is subtle but essential to build layers of flavor that keep each bite interesting.

Step 6: Bring It All Together

Return the broccoli back to the pan and pour in the prepared sauce. Stirring constantly as the sauce thickens ensures an even coat on every piece of beef and broccoli. This step is where the dish truly comes alive, with glossy, richly flavored sauce gluing everything together. Serve immediately while hot and inviting.

How to Serve Chinese Beef and Broccoli

Garnishes

Sprinkle some toasted sesame seeds or finely chopped scallions on top for a little crunch and a burst of fresh flavor that complements the rich sauce. A few red chili flakes add a gentle heat if you prefer a hint of spice without overwhelming the dish.

Side Dishes

Chinese Beef and Broccoli pairs wonderfully with plain steamed rice, which soaks up the savory sauce beautifully. For a more textured contrast, try jasmine rice or even fried rice with a hint of garlic. If you want even more veggies, a side of steamed bok choy or a crisp cucumber salad keeps the meal balanced and refreshing.

Creative Ways to Present

For a special occasion, serve this stir-fry directly in a sizzling hot cast-iron pan to keep everything warm at the table and add a bit of theater. Alternatively, pile it over cauliflower rice for a low-carb option that still makes the beef and broccoli the star.

Make Ahead and Storage

Storing Leftovers

After the meal, store your Chinese Beef and Broccoli in an airtight container in the refrigerator. It keeps well for up to three days, making it perfect for quick lunches or a second dinner that feels like a treat.

Freezing

While freezing is possible, note that broccoli can lose its crispness and become a little mushy when thawed. If you choose to freeze leftovers, do so in a tightly sealed container or freezer bag, and consume within one month for the best quality.

Reheating

Gently reheat your leftovers in a skillet over medium heat, stirring occasionally until warmed through. Avoid the microwave if possible, as direct heat helps preserve the texture of the beef and broccoli while reviving the sauce to its original glossy sheen.

FAQs

Can I use other cuts of beef for Chinese Beef and Broccoli?

Absolutely! While flank and skirt steak are excellent for tenderness, other cuts like sirloin or tenderloin can work too. Just remember to slice them thinly against the grain for the best texture.

What if I don’t have Shaoxing wine?

No worries! Dry sherry is a fantastic substitute, as it shares similar characteristics, adding that subtle richness and depth of flavor to the sauce.

Is it okay to skip the baking soda in the marinade?

Yes, baking soda is optional. It tenderizes the beef further but isn’t essential if you’re using a tender cut. Just marinate a bit longer for more flavor infusion.

Can I make this dish vegetarian by swapping the beef?

You can try using firm tofu or seitan instead of beef, but keep in mind that the texture and flavor profile will be different. Adjust cooking times accordingly to avoid overcooking the substitute.

What’s the best way to cut broccoli for this recipe?

Cut broccoli into evenly sized, bite-sized florets so they cook uniformly. Trim the stem and peel it thinly if you want to include it for extra crunch and fiber.

Final Thoughts

Chinese Beef and Broccoli is a timeless dish that never disappoints, whether it’s a weeknight dinner or a crowd-pleasing meal. Its perfect harmony of tender beef, crisp-tender broccoli, and savory sauce is simply irresistible. Once you make this at home, I bet it will become a favorite go-to in your recipe rotation. So, roll up your sleeves and get ready to stir-fry your way to a delicious, satisfying experience!

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