Quick Chinese Beef Broccoli

This flavorful Chinese beef and broccoli stir-fry brings restaurant-quality taste to your home kitchen in just 30 minutes. The juicy, tender beef slices and crisp broccoli florets come together in a rich brown sauce that perfectly coats every bite, making this a weeknight dinner winner that's healthier than takeout.

I first made this recipe when craving Chinese takeout during a snowstorm, and it's become my go-to emergency dinner. My family actually prefers it to our local restaurant version because the broccoli stays crisp-tender and the beef is never overcooked.

Ingredients

• Flank or skirt steak the perfect cuts for stir-fry due to their strong beef flavor and how they remain tender when sliced against the grain
• Soy sauce provides the umami foundation for both the marinade and sauce
• Cornstarch creates velvety texture on the beef and thickens the sauce to restaurant quality
• Shaoxing wine adds depth and complexity you can't get without it look for it at Asian markets
• Dark soy sauce gives the dish that beautiful caramelized color choose a good quality bottle for best results
• Fresh broccoli provides crisp texture and absorbs the sauce beautifully select bright green heads with tight florets
• Fresh ginger and garlic aromatic flavor boosters that make the dish sing use fresh rather than pre-minced for brightest flavor
• Peanut oil has a high smoke point perfect for stir-frying and adds subtle nutty flavor

Step-by-Step Instructions

Marinate the Beef

Slice your beef against the grain into thin strips about 1/4 inch thick. This cutting technique is crucial as it shortens the muscle fibers making the beef more tender. In a bowl, combine the beef with soy sauce, oil, and cornstarch, mixing gently until each piece is coated. This quick marinade both flavors and tenderizes the meat while creating a protective coating that keeps it juicy during the high-heat cooking process. Allow to rest for at least 10 minutes while preparing other ingredients.

Prepare the Sauce

Whisk together chicken stock, Shaoxing wine, both soy sauces, sugar, and cornstarch in a bowl until completely smooth. This sauce mixture needs to be ready before cooking begins as the stir-fry process moves quickly. The cornstarch might settle at the bottom, so be sure to stir again just before adding to the pan. The balance of savory, sweet, and umami elements in this sauce is what gives the dish its characteristic flavor.

Steam the Broccoli

Add a small amount of water to your skillet and bring to a boil. Add broccoli florets and cover to steam for just about one minute until bright green but still crisp. This quick steam method ensures the broccoli retains its texture and nutritional value while being just tender enough to absorb the sauce. Remove the broccoli and set aside. Wipe the pan dry completely before proceeding to the next step.

Sear the Beef

Heat your pan until very hot, then add oil and swirl to coat the surface. Spread the marinated beef in a single layer and let it cook undisturbed for 30 seconds until the bottom develops a nice brown crust. This patience creates the characteristic wok hei flavor that makes restaurant stir-fries so delicious. Flip and cook briefly on the other side until the beef is browned but still slightly pink inside. The meat will continue cooking when combined with the sauce.

Combine and Finish

Add minced garlic and ginger to the beef, stirring quickly for about 20 seconds until fragrant but not burnt. Return the broccoli to the pan and give everything a quick toss. Re-stir the sauce mixture to ensure the cornstarch is fully incorporated, then pour into the hot pan. Cook while stirring constantly until the sauce thickens and turns glossy, coating the beef and broccoli evenly. This usually takes about 60 seconds. Serve immediately over hot rice for the best experience.

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My favorite part of this recipe is the beautiful caramelization that happens when the beef hits the hot pan. It reminds me of watching my grandmother cook in her tiny kitchen in San Francisco's Chinatown. She always said the secret to good stir-fry was having everything prepared and ready to go before turning on the heat.

Make-Ahead Options

This beef and broccoli reheats beautifully, making it perfect for meal prep. Cook the entire dish, cool completely, then portion into airtight containers with rice. It will keep in the refrigerator for up to 3 days. To reheat, microwave until just warmed through or quickly toss in a hot skillet with a splash of water to revive the sauce. The flavors actually deepen overnight, making next-day leftovers something to look forward to.

Ingredient Substitutions

No Shaoxing wine available? Dry sherry works wonderfully as an alternative, providing similar depth and complexity. For a non-alcoholic option, use additional chicken broth with a splash of rice vinegar.

If flank steak is beyond your budget, chuck or round roast cut into thin strips works well when tenderized with the baking soda method mentioned in the notes. Simply add 1/2 teaspoon of baking soda to the marinade and let it sit for 30 minutes before cooking.

For a vegetarian version, substitute firm tofu or tempeh for the beef. Press the tofu well before marinating, and instead of searing, lightly coat in cornstarch and bake until crisp before adding to the stir-fry.

Serving Suggestions

While traditional white rice makes an excellent base for soaking up the delicious sauce, consider serving this beef and broccoli over cauliflower rice for a lower-carb option. The neutral flavor allows the stir-fry to shine while adding extra vegetables to your meal.

For an impressive dinner party presentation, serve family-style on a large platter garnished with thinly sliced scallions and sesame seeds. Add side dishes like hot and sour soup, vegetable spring rolls, or a simple cucumber salad dressed with rice vinegar and sesame oil to create a complete Chinese feast at home.

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Your Questions Answered About This Recipe

→ What cuts of beef work best for this dish?

Flank steak and skirt steak are ideal as they're tender and flavorful. However, you can also use chuck, brisket, or round roast with the addition of baking soda in the marinade to tenderize tougher cuts.

→ How do I make this dish gluten-free?

To make this dish gluten-free, substitute dry sherry for the Shaoxing wine and use tamari instead of regular soy sauce.

→ What can I substitute for peanut oil?

Vegetable oil works well as a direct substitute. For added flavor, you can use vegetable oil for cooking, then drizzle 1/2 teaspoon of toasted sesame oil at the end after turning off the heat.

→ Why add baking soda to the beef?

Baking soda helps tenderize tougher cuts of beef by breaking down protein fibers. This results in juicier, more tender meat similar to what you'd get in restaurant versions.

→ Can I substitute dark soy sauce?

Yes, dark soy sauce primarily adds color and a hint of caramel flavor. If you don't have it, you can skip it or add 1/2 teaspoon of molasses to achieve a similar depth of flavor and color.

→ How do I ensure my broccoli stays crisp?

Steam the broccoli briefly for about 1 minute until it just turns tender and bright green. Avoid overcooking it during the initial steaming phase, as it will cook further when added back to the stir-fry.