Name: Chinese Beef and Broccoli (牛肉炒西兰花) 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 (*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); 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; 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

Jump to Recipe·5 from 16 reviews

If you’re craving the absolute best way to satisfy your Chinese takeout cravings at home, you have to try Chinese Beef and Broccoli (牛肉炒西兰花). This dish is pure comfort: melt-in-your-mouth strips of beef, vibrant crisp-tender broccoli, and a glossy, savory sauce that clings to every bite. There’s something magical about how quick it comes together, making dinner feel totally special without a lot of fuss. Whether you’re brand new to stir-fries or looking for a dinner that’s just as healthy as it is satisfying, this Chinese Beef and Broccoli (牛肉炒西兰花) brings restaurant flavor right to your table!

Chinese Beef and Broccoli (牛肉炒西兰花) Recipe - Recipe Image

Ingredients You’ll Need

The ingredients that go into Chinese Beef and Broccoli (牛肉炒西兰花) are wonderfully simple, yet each one plays a crucial role in achieving that classic flavor and texture. Don’t skip the little touches—each ingredient is like an essential puzzle piece for the iconic color and richness!

Flank steak: Sliced thin against the grain, it creates those signature tender, juicy beef strips.
Soy sauce: Adds saltiness, umami, and a warm color to both the marinade and the sauce.
Peanut oil (or vegetable oil): For high-heat stir-frying and a subtle nutty aroma.
Cornstarch: Helps tenderize the beef and thickens the glistening sauce.
Baking soda (optional): If you’re using a tougher cut of beef, this is a game-changer for texture.
Chicken stock (or beef stock): Makes the sauce beautifully rich and savory.
Shaoxing wine (or dry sherry): Lends a complexity that puts this dish over the top—just a splash transforms everything.
Dark soy sauce: Gives the sauce a deeper color and a slightly sweet, caramelized note.
Brown sugar: Balances out the salty and savory elements for that craveable takeout flavor.
Broccoli: Bright green florets not only add crunch and color, but soak up all that delicious sauce.
Garlic & ginger: The classic foundation of flavor in Chinese cooking; they add warmth and savory depth to the stir-fry.

How to Make Chinese Beef and Broccoli (牛肉炒西兰花)

Step 1: Prep and Marinate the Beef

Start by slicing your beef super thin—this is key for that velvety restaurant texture. Always slice against the grain for the most tender bite! Toss the slices into a small bowl, add soy sauce, peanut oil, and cornstarch (and baking soda if needed), and mix by hand so every piece is lightly coated. Let it marinate for about 10 minutes. This gives the beef time to absorb all that flavorful goodness while you prep the other ingredients.

Step 2: Whisk Together the Sauce

While the beef marinates, grab a medium bowl and combine chicken stock, Shaoxing wine or dry sherry, both types of soy sauce, a touch of brown sugar, and cornstarch. Stir everything until it’s smooth—no cornstarch lumps, please! This glossy, brown sauce gives Chinese Beef and Broccoli (牛肉炒西兰花) its signature savory shine and richness.

Step 3: Steam the Broccoli

Pour a quarter cup of water into your skillet and bring it to a boil over medium-high heat. Add those cheerful green broccoli florets, cover, and steam just until they turn bright green and slightly tender—about a minute or so. Transfer them to a plate and pat the skillet dry if there’s any water left. This super quick steam gives you that perfect crisp-tender texture.

Step 4: Sear the Beef

Heat your oil in the now-dry skillet, swirl it around, and wait until it’s shimmering hot. Add your marinated beef in a single, even layer. Let it cook undisturbed for about 30 seconds, so the bottom forms a lovely brown crust, then flip and quickly sear the other side until just browned with a little pink left inside. This step locks in juiciness!

Step 5: Aromatics In and Combine Everything

Sprinkle in your minced garlic and ginger, stirring just until fragrant—this takes the flavor up a notch and builds that authentic Chinese Beef and Broccoli (牛肉炒西兰花) aroma right in your kitchen! Add the steamed broccoli back to the pan.

Step 6: Add Sauce and Serve

Give your sauce another quick whisk, then pour it all into the skillet. Stir everything together as the sauce bubbles and thickens, cloaking every piece of beef and broccoli in a glossy, rich glaze. Once thickened (about a minute), scoop everything onto a plate right away. Serve hot, ideally over fluffy steamed rice!

How to Serve Chinese Beef and Broccoli (牛肉炒西兰花)

Garnishes

A sprinkle of freshly sliced scallions brings that fresh bite and a burst of color. Toasted sesame seeds are always a hit for a little extra crunch, and if you love heat, a delicate scatter of red chili flakes is fantastic!

Side Dishes

This stir-fry is amazing with fluffy steamed jasmine or short-grain rice to soak up the sauce. For a bigger meal, serve Chinese Beef and Broccoli (牛肉炒西兰花) alongside egg drop soup, simple stir-fried bok choy, or classic pork dumplings for that full Chinese takeout-inspired spread.

Creative Ways to Present

Serve your Chinese Beef and Broccoli (牛肉炒西兰花) in individual rice bowls for a cozy dinner, or pile it onto a big platter for family-style sharing. For a fun twist, spoon the stir-fry over crispy noodles for a crunchy contrast, or wrap it in warm flour tortillas or lettuce cups for a modern, fusion-inspired meal.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chinese Beef and Broccoli (牛肉炒西兰花) in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, and the sauce keeps everything moist and delicious. Just be sure to transfer your stir-fry to the fridge as soon as it cools to room temperature.

Freezing

If you want to prep ahead, freeze the cooked beef and broccoli in a freezer-safe bag or container for up to two months. For the best results, freeze in individual portions for quick lunches or busy weeknight dinners. Let thaw overnight in the refrigerator before reheating.

Reheating

For best results, reheat Chinese Beef and Broccoli (牛肉炒西兰花) in a skillet or wok over medium heat until everything is steaming hot—add a splash of water or stock to loosen the sauce if needed. You can also microwave single portions, stirring halfway through to heat evenly.

FAQs

What’s the best cut of beef for Chinese Beef and Broccoli (牛肉炒西兰花)?

Flank steak and skirt steak are top picks for their tenderness and rich flavor, but you can absolutely use other cuts like sirloin or even chuck if you marinate with the optional baking soda for added tenderness.

Can I make Chinese Beef and Broccoli (牛肉炒西兰花) gluten-free?

Absolutely! Swap Shaoxing wine for dry sherry and use tamari instead of soy sauce. It’s a simple switch that won’t change the classic flavor but makes this dish friendly for gluten-free diners.

Do I have to use dark soy sauce?

No worries if you don’t have dark soy sauce—regular soy sauce works fine. For extra depth and color, you can add half a teaspoon of molasses if you have it on hand.

Can I add other vegetables?

Definitely! Feel free to include sliced bell peppers, snap peas, or carrots alongside the broccoli for extra color, crunch, and nutrition. Just add these with the broccoli in the cooking process.

How thin should I slice the beef?

As thin as you can manage—about a quarter inch thick is perfect! Slicing against the grain is key; it ensures each bite in your Chinese Beef and Broccoli (牛肉炒西兰花) is ultra-tender and never chewy.

Final Thoughts

Once you try homemade Chinese Beef and Broccoli (牛肉炒西兰花), you’ll wonder why you ever ordered takeout. It’s lightning fast, totally satisfying, and lets you bring a little taste of your favorite Chinese restaurant right into your kitchen. Give this recipe a spin—you’ll be hooked bite after bite!