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·5.3 from 24 reviews

Chinese Beef and Broccoli (牛肉炒西兰花) is truly the rockstar of weeknight dinners: tender slices of marinated beef, vibrant broccoli florets, and an irresistible brown sauce, all coming together in a symphony of flavor and texture. This classic Chinese dish, loved by families everywhere, is surprisingly simple to make at home—and with just a little prep, you’ll have a meal that’s fresher, healthier, and far more satisfying than take-out. There’s just something special about serving up this colorful stir-fry over a bowl of steaming rice, knowing every bite is packed with freshness and flavor!

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

Ingredients You’ll Need

What I love about Chinese Beef and Broccoli (牛肉炒西兰花) is how each ingredient truly shines, even though the list is wonderfully short and straightforward. Each element, from the marinated beef to the crisp green broccoli and savory sauce, brings its own magic to this classic stir-fry. Here’s what you’ll need and why it matters:

Flank steak or skirt steak: The natural tenderness makes it perfect for quick stir-frying and soaks up all the flavors of the marinade.
Soy sauce: This brings an unmistakable umami depth and subtle saltiness to both the marinade and sauce.
Peanut oil (or vegetable oil): With its high smoke point, it’s ideal for stir-frying and adds authentic flavor.
Cornstarch: Used both for the marinade and the sauce, it tenderizes the beef and thickens the final sauce to glossy perfection.
Baking soda (optional): If your beef is on the tougher side, this little trick works wonders to make it melt-in-the-mouth tender.
Chicken or beef stock: The foundation for your savory sauce, adding richness and balance.
Shaoxing wine (or dry sherry): This Chinese cooking wine offers depth and warmth—don’t skip it unless you must!
Dark soy sauce: A splash lends a beautiful amber hue and a subtle caramel undertone to your sauce.
Brown sugar: A little sweetness rounds out the salty flavors and balances the entire dish.
Broccoli: The real hero for crunch, color, and freshness—make sure to cut it into even, bite-sized florets for the best stir-fry results.
Garlic and ginger: These aromatic classics create the signature base of fragrant flavor found in Chinese Beef and Broccoli (牛肉炒西兰花).

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

Step 1: Slice and Marinate the Beef

Start by slicing your steak against the grain into thin strips, about a quarter-inch thick. This step is vital—it breaks up the muscle fibers and ensures the beef will be ultra-tender once cooked. Toss the slices with soy sauce, oil, cornstarch, and a little baking soda if you’re using a tougher cut. Let it all marinate for at least 10 minutes while you tackle the rest of the prep; this gives the beef time to soak up flavor and moisture.

Step 2: Mix Up the Sauce

Just whisk together the chicken or beef stock, Shaoxing wine, both soy sauces, brown sugar, and cornstarch in a bowl. Don’t skip stirring well—this prevents lumps and ensures the cornstarch will work its magic later, transforming your sauce into a silky glaze that clings deliciously to every bite of beef and broccoli.

Step 3: Steam the Broccoli

In a large nonstick skillet, add about a quarter cup of water and bring it to a simmer. Toss in the broccoli florets, cover tightly, and steam for just about a minute until they turn bright green and slightly tender but still crisp. Transfer them to a plate and give your skillet a quick wipe—this one-pan method keeps things manageable and maximizes flavor.

Step 4: Sear the Beef

Heat oil in the cleaned skillet over medium-high heat and add the marinated beef in a single layer. Let it sizzle, undisturbed, for 30 seconds to achieve a gorgeous brown crust. Flip, sear the other side briefly, then stir-fry just until the pieces are lightly charred on the edges but still juicy in the middle. This quick searing locks in moisture and flavor—don’t overcook!

Step 5: Add Aromatics

Add the minced garlic and ginger directly to the beef and stir-fry for just a few seconds. Their fragrance will bloom almost instantly, infusing the oil and beef with classic Chinese Beef and Broccoli (牛肉炒西兰花) notes of warmth and zest.

Step 6: Bring It All Together

Return your broccoli to the skillet, give your sauce another quick stir to re-incorporate the cornstarch, and pour it in. Stir-fry everything together as the sauce bubbles and thickens to a luscious, glossy finish. Once coated and the sauce has just thickened, immediately transfer everything to a serving plate—this is when the dish tastes best!

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

Garnishes

A sprinkle of sesame seeds or thinly sliced scallions is all you need for a restaurant-worthy finish. A drizzle of toasted sesame oil adds another layer of nutty aroma—simple touches that make Chinese Beef and Broccoli (牛肉炒西兰花) even more inviting.

Side Dishes

You can’t go wrong with a steaming bowl of fluffy white rice—it’s the classic, comforting pairing that soaks up every drop of sauce. For extra flair, try brown rice or stir-fried noodles instead. And if you want to round out your meal, a light soup or a side of garlicky sautéed greens is perfect.

Creative Ways to Present

For a fun twist, show off those colors by serving Chinese Beef and Broccoli (牛肉炒西兰花) family-style on a large platter or even in a hollowed-out carved pineapple for a truly memorable dinner party meal. Or pile it high over rice in big, shallow bowls and let everyone help themselves.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in a tightly sealed container in the fridge for up to 3 days. The sauce helps keep the beef moist and the broccoli will retain a little bite if you don’t overcook it initially.

Freezing

Chinese Beef and Broccoli (牛肉炒西兰花) actually freezes well! Cool the stir-fry completely, then transfer to a freezer-safe container or zip-top bag. It’ll keep for about a month—just pull it out when you need a fast, flavorful dinner fix.

Reheating

For the best texture, reheat gently in a skillet over medium-low heat with a splash of water or broth to keep things saucy. The microwave is fine for a quick option, but the beef and broccoli taste freshest when heated slowly on the stove.

FAQs

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

Flank steak and skirt steak are the top choices because they’re naturally tender and soak up flavor quickly. If you’re using a leaner or tougher cut like round or brisket, be sure to add the baking soda to the marinade to tenderize the meat.

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

Absolutely! Just swap out the soy sauce for tamari and use dry sherry instead of Shaoxing wine. Double-check your stock for hidden gluten to keep the dish safe for all eaters.

What can I use instead of Shaoxing wine?

Dry sherry is the best substitute, offering similar depth and complexity. If that’s not available, a splash of dry white wine will get the job done, though the flavor will be lighter.

How do I keep the broccoli crisp and green?

Don’t over-steam or overcook the florets! Steaming just until vivid green and then immediately transferring them to a plate before finishing the stir-fry will ensure they keep that perfect crunchy texture you see in restaurant-style Chinese Beef and Broccoli (牛肉炒西兰花).

Can I add other vegetables?

Definitely—snap peas, red bell peppers, or thinly sliced carrots are all lovely additions. Just remember to keep your cuts thin so everything cooks quickly and evenly.

Final Thoughts

Give this recipe a try and see for yourself why Chinese Beef and Broccoli (牛肉炒西兰花) remains a favorite year after year. The beauty is in its simplicity, delightful flavors, and the joy of sharing such a classic meal with the people you love. Happy cooking!