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 boneless 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 into bite-size florets; 1 tablespoon peanut oil (or vegetable oil) (*Footnote 3); 3 garlic cloves, minced; 2 teaspoons ginger, minced

Jump to Recipe·5.1 from 20 reviews

If you love Chinese take-out but want to bring that irresistible savory comfort to your own dinner table, you’re going to fall head over heels for Chinese Beef and Broccoli (牛肉炒西兰花). With tender slices of juicy beef, crisp and vibrant broccoli, and a glossy, bold brown sauce that clings to every bite, this dish is weeknight-friendly yet feels like a special treat. Not only is it impressively quick to whip up in just 30 minutes, it’s also lighter and fresher than anything from the delivery menu. There’s just something deeply satisfying about making Chinese Beef and Broccoli (牛肉炒西兰花) at home — the sizzle, the aroma, that first steamy bite over hot rice — it’s pure magic!

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

Ingredients You’ll Need

One of the reasons Chinese Beef and Broccoli (牛肉炒西兰花) is such a hit is how it transforms everyday ingredients into a restaurant-quality meal. Each item below plays a crucial role, adding flavor, texture, and that iconic glossy finish.

Flank steak (or skirt steak): The best choice for tenderness and rich beefy flavor, especially when sliced against the grain for bite-sized perfection.
Soy sauce: Essential for depth, umami, and that beautiful color in both the marinade and sauce.
Peanut oil (or vegetable oil): Gives stir-fries the right sear and subtle nutty aroma — but use what you have!
Cornstarch: Adds a silky coating to the beef and thickens the sauce to glossy glory.
Baking soda (optional): If you choose a tougher cut of beef, this will work some serious tenderizing magic.
Chicken or beef stock: Forms the base of the luscious sauce, adding richness that ties everything together.
Shaoxing wine (or dry sherry): Brings a subtle complexity and authenticity to the sauce; swap for sherry if needed.
Dark soy sauce: Just a splash gives the dish that glossy, appetizing color and a hint of caramel — totally okay to skip if you don’t have it.
Brown (or white) sugar: Balances the saltiness and rounds out the flavors with a gentle sweetness.
Broccoli: Adds an irresistible tender-crisp bite, soaking up the savory sauce and delivering gorgeous green color.
Garlic: The aromatic backbone — don’t skimp!
Ginger: Freshly minced for a punch of brightness that keeps the whole dish lively.

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

Step 1: Prep and Marinate the Beef

Start by slicing your flank steak against the grain into thin, 1/4-inch strips. This step unlocks maximum tenderness. Then, in a bowl, toss the beef with soy sauce, oil, and cornstarch. If you’re using a tougher cut, add the optional baking soda and let it all marinate for 10 minutes. You’ll be amazed at how this simple mix transforms ordinary beef into velvet-soft bites!

Step 2: Mix the Sauce

While the beef marinates, whisk together your sauce ingredients in a medium bowl: chicken or beef stock, Shaoxing wine (or dry sherry), soy sauce, dark soy sauce, sugar, and cornstarch. Give it a good stir so the cornstarch is fully dissolved for a lump-free, perfectly thickened finish later.

Step 3: Steam the Broccoli

Add a splash of water to your skillet or wok and bring it to a boil. Toss in the broccoli florets, cover, and let them steam briefly until crisp-tender and vivid green. This keeps them crunchy and lets their sweetness shine. Once done, transfer the broccoli to a plate and wipe out any extra water.

Step 4: Sear the Beef

Turn the heat up and add your oil to the pan. When it’s shimmering hot, spread the marinated beef in a single layer. Sear undisturbed for about 30 seconds until the bottom browns, then flip and briefly cook the other side. The goal is a lightly charred exterior while keeping the inside just-pink for ultimate juiciness.

Step 5: Add Aromatics

Add your minced garlic and ginger to the sizzling beef. Stir quickly — the aroma will be irresistible! Only a few seconds are needed for their flavors to bloom and infuse the beef.

Step 6: Bring It All Together

Return the steamed broccoli to the pan. Give the sauce one more stir (to re-disperse any settled cornstarch) and pour it in. Stir-fry everything gently as the sauce thickens and glazes the beef and broccoli, about a minute. As soon as the sauce is glossy and coats every nook, you’re ready to serve up a plate of pure comfort!

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

Garnishes

A finishing touch does wonders. Try a sprinkle of toasted sesame seeds for nutty crunch or a scattering of finely sliced scallions for a burst of freshness and color. A tiny drizzle of sesame oil at the end will make the fragrance pop.

Side Dishes

Classic Chinese Beef and Broccoli (牛肉炒西兰花) absolutely shines over a bowl of hot, steamed jasmine or long-grain rice. For something a little different, try fluffy brown rice or even fried rice. To round out the meal, serve with a platter of simple pickled cucumbers or a bowl of egg drop soup.

Creative Ways to Present

Switch it up by wrapping the beef and broccoli in soft Chinese pancakes or fresh lettuce leaves for a fun, hands-on DIY dinner. You can also toss the finished stir-fry with cooked lo mein noodles for a quick noodle bowl twist everyone will love.

Make Ahead and Storage

Storing Leftovers

Let any extra Chinese Beef and Broccoli (牛肉炒西兰花) cool fully before transferring to an airtight container. It will keep happily in the fridge for up to three days, making it perfect for prepping early in the week and enjoying on busy nights.

Freezing

This dish freezes surprisingly well! Place completely cooled portions in freezer-safe bags or containers. Squeeze out extra air and stash them in the freezer for up to 2 months. Thaw overnight in the fridge before reheating for best texture.

Reheating

For best results, rewarm gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. The microwave is fine for a quick lunch, just cover loosely so the broccoli stays tender-crisp, not soggy.

FAQs

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

Flank steak is the gold standard because it stays so tender, but skirt steak or sirloin also work beautifully. For tougher cuts like chuck or round, the addition of baking soda in the marinade makes a huge difference.

Can I make this gluten-free?

Absolutely! Just swap in tamari for regular soy sauce and use dry sherry instead of Shaoxing wine. Check your stock to ensure it’s gluten-free, and you’re all set.

What if I don’t have dark soy sauce?

No worries — regular soy sauce alone will still make a fantastic dish. Dark soy sauce just deepens the color and adds a subtle caramel note. Try a touch of molasses to mimic it if you like, or simply skip it.

How do I keep the broccoli crisp-tender?

Don’t overcook it! That quick initial steam just barely softens the broccoli so it stays bright and crunchy, then it finishes cooking quickly when tossed with the sauce at the end.

Can I double the recipe?

Of course! Just make sure not to overcrowd your pan when searing the beef; cook it in batches for that irresistible caramelization. Everything else scales right up, making Chinese Beef and Broccoli (牛肉炒西兰花) a perfect party or meal prep dish.

Final Thoughts

There’s nothing quite like treating yourself to a homemade Chinese Beef and Broccoli (牛肉炒西兰花) — it’s fast, fresh, and honestly a total game-changer for your weeknight dinner lineup. Give it a try and you’ll see just how easy and rewarding cooking your favorite takeout classic at home can be. Happy cooking!