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

Jump to Recipe· 4.7 from 27 reviews

If you’ve ever craved that iconic take-out favorite but wished you could recreate the magic at home, you’re in luck: Chinese Beef and Broccoli (牛肉炒西兰花) is surprisingly easy to master in your own kitchen! Tender slices of juicy beef mingle with vibrant, crisp-tender broccoli, all coated in a glossy, savory sauce with hints of garlic and ginger. In just half an hour, this dish delivers restaurant-quality flavor—without the extra oil, salt, or price tag—and is so satisfying, you might just retire your delivery menu for good. Whether you’re serving it for a quick weeknight dinner or treating loved ones to something special, Chinese Beef and Broccoli (牛肉炒西兰花) is always a showstopper.

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

Ingredients You’ll Need

This dish shines thanks to a handful of simple, thoughtful ingredients that each play a pivotal role. Every element—from the beef to the sauce—works together in harmony to create the flavor, texture, and irresistible pop of color we all crave in Chinese Beef and Broccoli (牛肉炒西兰花).

Flank steak or skirt steak: Lean, flavorful cuts that soak up the marinade beautifully and cook up tender in minutes.
Soy sauce: Adds deep umami and saltiness to both the marinade and sauce; swap for tamari if you prefer gluten-free.
Peanut oil (or vegetable oil): Brings a subtle nutty depth, while helping achieve that classic, glossy stir-fried texture.
Cornstarch: Key for both tenderizing the beef and giving the sauce its silky-thick consistency.
Baking soda (optional): Magic for transforming tougher cuts of beef into meltingly tender bites—perfect if you’re on a budget.
Chicken or beef stock: The flavorful backbone of the sauce, infusing every bite with savory richness.
Shaoxing wine (or dry sherry): Essential for a hint of complexity and the true “Chinese restaurant” flavor.
Dark soy sauce: Just a teaspoon deepens the color and lends a caramel note—optional but wonderful if you have it around.
Brown sugar: Balances the richness of the sauce with subtle sweetness.
Broccoli: The star veggie—choose a bright, firm head for crunch and color.
Garlic and ginger: Fresh aromatics that bring life, warmth, and tradition to every forkful.
Toasted sesame oil (optional): A finishing drizzle after cooking can add a fragrant, nutty boost.

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

Step 1: Slice and Marinate the Beef

Start by slicing your flank or skirt steak against the grain into thin strips—this is the secret to tender, restaurant-style beef. Toss the slices with soy sauce, peanut oil, cornstarch, and (if using) baking soda for an extra-tender result. Letting the beef marinate while you prep the other ingredients gives it time to develop rich flavor and that signature silky texture. This simple step elevates your Chinese Beef and Broccoli (牛肉炒西兰花) from good to unforgettable.

Step 2: Whisk Together the Sauce

In a mixing bowl, whisk together chicken stock, Shaoxing wine, both types of soy sauce, brown sugar, and cornstarch. This sauce only takes a minute to whip up, but it’s truly what ties the dish together—sweet, savory, and just thick enough to cling to every piece of beef and broccoli. Don’t skip the cornstarch here: it ensures the final dish has that glossy, irresistible finish so beloved in Chinese Beef and Broccoli (牛肉炒西兰花).

Step 3: Steam the Broccoli

To ensure your broccoli is both crisp and tender, steam it briefly in your skillet with a splash of water. In just about a minute, the florets turn bright green and perfect—not overcooked or mushy. Transfer the broccoli to a plate, and you’re ready for the fun part: the stir-fry!

Step 4: Sear the Beef

Crank up the heat and add a bit more oil to your hot pan. Spread the marinated beef in a single layer and give it a good sear. Resist the urge to stir too soon; letting the beef sit for 30 seconds gives that lovely, caramelized edge. Once browned, stir quickly for a few seconds—you want the inside to stay a little pink, so the beef stays juicy and tender in your Chinese Beef and Broccoli (牛肉炒西兰花).

Step 5: Add Aromatics and Sauce

With the beef seared, it’s time to bring everything together. Add the minced garlic and ginger, stirring just until fragrant—these aromatics transform the kitchen with their mouthwatering scent. Return the steamed broccoli to the skillet, give the sauce another stir (to make sure the cornstarch is fully dissolved), and pour it in. Stir-fry just until the sauce thickens and everything is beautifully coated—this takes about a minute. Serve hot and dig in!

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

Garnishes

A sprinkle of thinly sliced scallions or toasted sesame seeds transforms the dish from everyday to special occasion. A dash of freshly ground black pepper or a few chili flakes can add intrigue if you love a gentle kick. These little touches let you put your own creative spin on classic Chinese Beef and Broccoli (牛肉炒西兰花).

Side Dishes

Piping hot steamed jasmine or medium-grain white rice is a must—it soaks up the rich sauce and pairs perfectly with every bite. Feeling bold? Try serving alongside fried rice, simple stir-fried greens, or crunchy spring rolls. The versatility of Chinese Beef and Broccoli (牛肉炒西兰花) means it can star as both a solo showstopper or the centerpiece of a full feast.

Creative Ways to Present

If you want to impress, serve your Chinese Beef and Broccoli (牛肉炒西兰花) in a large, shallow platter sprinkled with extra green onion tops. Or, for a fun, interactive twist, serve in lettuce cups for a fresh, handheld option. Even cold leftovers can be tossed with noodles or used in a grain bowl for a whole new mealtime adventure!

Make Ahead and Storage

Storing Leftovers

Any leftovers of Chinese Beef and Broccoli (牛肉炒西兰花) can be cooled and stored in an airtight container in the refrigerator for up to three days. The sauce thickens and the flavors meld overnight, often making the next day’s lunch even more satisfying than dinner.

Freezing

For longer storage, portion cooled Chinese Beef and Broccoli (牛肉炒西兰花) into freezer-safe containers. It will keep well for up to two months. For best texture, slightly undercook the broccoli before freezing; this way, it won’t turn mushy when reheated.

Reheating

To reheat, thaw overnight in the fridge if frozen, then warm gently in a skillet over medium-low heat. Add a splash of water or broth to loosen the sauce if needed—it comes back to life quickly. Microwaving also works in a pinch, though stovetop is best if you want to keep everything vibrant and tender.

FAQs

What’s the difference between regular soy sauce and dark soy sauce?

Regular soy sauce provides saltiness and classic umami flavor, while dark soy sauce gives a deeper color and a hint of sweetness, thanks to its thicker consistency. Using both elevates Chinese Beef and Broccoli (牛肉炒西兰花) visually and flavor-wise, but you can absolutely make the dish delicious without dark soy if needed.

Can I use a different vegetable instead of broccoli?

Absolutely! While broccoli is classic, you can swap in snap peas, bok choy, broccolini, or even thin-sliced carrots for a new twist—just adjust cook times to keep them crisp-tender. The beautiful sauce makes almost any veggie irresistible in Chinese Beef and Broccoli (牛肉炒西兰花).

Is it really necessary to marinate the beef?

Marinating the beef, even briefly, is the key to that lush, tender texture found in the best Chinese Beef and Broccoli (牛肉炒西兰花). The cornstarch and soy sauce work together to tenderize and season each piece—don’t skip it if you want truly top-notch results.

Can I make this gluten free?

Definitely! Simply use tamari instead of soy sauce and dry sherry in place of Shaoxing wine. Check your broth for hidden sources of gluten as well, and you can enjoy your Chinese Beef and Broccoli (牛肉炒西兰花) worry-free.

What’s the best way to slice the beef for this dish?

Always slice the beef against the grain into thin, bite-sized pieces to maximize tenderness. If the steak is slightly frozen, it’s even easier to get those perfect, even slices for your Chinese Beef and Broccoli (牛肉炒西兰花).

Final Thoughts

Chinese Beef and Broccoli (牛肉炒西兰花) is proof that you don’t have to order out to experience bold, comforting flavors in record time. Give this recipe a try—you’ll be amazed by how easy and rewarding it is to bring this take-out icon to life in your own kitchen!