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; 1 tablespoon soy sauce; 1 tablespoon peanut oil (or vegetable oil); 1 tablespoon cornstarch; 1/2 teaspoon baking soda (Optional); 1/2 cup chicken stock (or beef stock); 2 tablespoons Shaoxing wine (or dry sherry); 2 tablespoons soy sauce; 1 teaspoon dark soy sauce; 2 teaspoons brown sugar (or white sugar); 1 tablespoon cornstarch; 1 head broccoli, cut into florets; 1 tablespoon peanut oil (or vegetable oil); 3 garlic cloves, minced; 2 teaspoons ginger, minced

Jump to Recipe· 4.7 from 5 reviews

If you’re chasing that classic Chinese takeout experience at home, Chinese Beef and Broccoli (牛肉炒西兰花) is about to become your go-to recipe. There’s just something irresistible about tender, juicy beef mingling with crisp little florets of broccoli, all bathed in a glossy, garlicky brown sauce. This dish is both incredibly easy and quick to make, but the flavors are sophisticated and satisfying—I’m always amazed at what a thirty minute dinner can deliver! Whether you’re looking for a healthier spin on a favorite, or just want to impress the family with something restaurant-worthy, this is the perfect place to start.

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

Ingredients You’ll Need

The secret to Chinese Beef and Broccoli (牛肉炒西兰花) is in the short, thoughtfully chosen list of ingredients. Every item has a delicious purpose—from helping to tenderize the beef to giving the sauce that signature umami depth and beautiful sheen. Keep things simple, and let each ingredient shine!

Flank Steak: Choose flank steak (or skirt steak) for extra tenderness and rich flavor; slice thinly for best results.
Soy Sauce: Brings classic savory depth to both your marinade and sauce; tamari makes it gluten-free!
Peanut Oil: Adds a subtle nuttiness; try vegetable oil if you need an alternative.
Cornstarch: Key for velvety-textured beef and for giving your sauce that perfect glossy thickness.
Baking Soda (optional): Use with tougher cuts to tenderize and ensure melt-in-your-mouth results!
Chicken or Beef Stock: Provides a rich, flavorful base—use what you have on hand.
Shaoxing Wine (or Dry Sherry): Delivers a delicate hint of complexity; dry sherry makes it gluten-free.
Dark Soy Sauce: Enhances the color and adds a subtle caramel undertone.
Brown or White Sugar: Balances out the soy with just a little touch of sweetness.
Broccoli: Bright green broccoli adds crunch, color, and a little natural sweetness.
Garlic & Ginger: Fresh aromatics that create the fragrant, inviting backbone of this dish!

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 steak against the grain into thin strips. This not only ensures tenderness but also allows the marinade to penetrate deeply. Mix your beef with soy sauce, oil, cornstarch, and (if needed) baking soda. A ten-minute rest is all it takes for the flavors to work their magic and give you juicy, flavorful bites every time.

Step 2: Prepare the Sauce

In a medium bowl, whisk together chicken or beef stock, Shaoxing wine or sherry, soy sauces, sugar, and cornstarch. A good stir is important here—smooth, well-streamed sauce means it’ll coat your beef and broccoli perfectly when it hits the pan.

Step 3: Steam the Broccoli

Add a splash of water to your skillet and bring it to a boil. Toss in the broccoli, cover, and let it steam for just a minute. This par-cooks the broccoli, locking in its brilliant color and crisp texture. Transfer it to a plate while you get the beef sizzling.

Step 4: Sear the Beef

Drizzle oil into the now-dry pan and turn up the heat. Spread the marinated beef in a single layer and resist the urge to stir—let it develop a beautiful brown crust for about 30 seconds before flipping and finishing just until it’s still pink inside. This is where juicy, flavorful steak happens!

Step 5: Add Aromatics

With your beef almost done, stir in the garlic and ginger. These aromatics only need a few seconds to release their mouthwatering fragrance, so keep things moving gently.

Step 6: Combine Everything and Sauce It Up

Back in goes the broccoli, followed by a final stir of your sauce (to ensure the cornstarch hasn’t settled) before you pour it over the pan. Toss everything together, and in about a minute the sauce thickens and glazes every component beautifully. Serve right away for maximum flavor and texture!

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

Garnishes

A final flourish takes your Chinese Beef and Broccoli (牛肉炒西兰花) from homemade to takeout-chic! Try a sprinkle of toasted sesame seeds or a handful of thinly sliced scallions for a fresh, restaurant-worthy finish. If you love spice, a few red chili flakes add gentle heat and color contrast.

Side Dishes

Serve this beauty over fluffy steamed white rice or jasmine rice so you get every last drop of that delicious sauce. For a lighter pairing, try steamed brown rice or even delicate cauliflower rice. A side of simple cucumber salad, hot and sour soup, or some egg rolls makes dinner feel extra special.

Creative Ways to Present

For a playful twist, pile the Chinese Beef and Broccoli (牛肉炒西兰花) into lettuce wraps or serve it over a bed of just-wilted spinach. You could even serve it as a hearty noodle bowl—just toss with cooked lo mein or rice noodles for an irresistible, slurp-able treat!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Chinese Beef and Broccoli (牛肉炒西兰花), lucky you! Let everything cool to room temperature, then pop it into an airtight container in the fridge. It’ll keep fresh and tasty for up to 3 days, making for fantastic next-day lunches.

Freezing

This dish also freezes beautifully. Store cooled portions in freezer-safe zip-top bags or containers, squeezing out as much air as possible. Label and date, then stash in the freezer for up to two months. Thaw overnight in the fridge for easy reheating.

Reheating

For best results, gently reheat Chinese Beef and Broccoli (牛肉炒西兰花) in a skillet with a splash of water to prevent drying out. Alternatively, microwave in short bursts, stirring halfway through. Be mindful not to overcook, especially the broccoli—it’s best when still a little crisp!

FAQs

Can I use a different cut of beef?

Absolutely! While flank steak is ideal for tenderness and quick cooking, you can easily use skirt steak, sirloin, or even a more budget-friendly cut like chuck or round roast. Just add a little baking soda if you’re using tougher beef for that melt-in-your-mouth texture.

Is Chinese Beef and Broccoli (牛肉炒西兰花) gluten-free?

Yes—simply use tamari instead of soy sauce and opt for dry sherry in place of Shaoxing wine. Check your stock for gluten if needed, and you’re good to go!

Can I make this vegetarian or vegan?

You can create a plant-based version by swapping the beef for seared tofu or tempeh, and using veggie stock. Keep the marinade and sauce the same, and enjoy all the saucy, savory flavor with a vegan twist.

How do I keep the beef tender?

Thinly slicing the beef against the grain is key! The quick marinade (and optional baking soda for tougher cuts) makes a big difference, and a very hot pan for a short sear helps lock in juiciness.

What other vegetables can I add?

While broccoli is a classic, snap peas, bell peppers, or baby corn make fantastic additions. Just remember to stir-fry in order of how quickly each cooks so nothing gets mushy—get creative and use what you love!

Final Thoughts

Whether you’re recreating your favorite takeout memory or just craving something cozy and quick, you’ll love making (and eating!) Chinese Beef and Broccoli (牛肉炒西兰花). It’s colorful, fast, and so flavor-packed—a dish that tastes straight from your favorite restaurant, but made in the comfort of your own kitchen. Give it a try tonight and see just how satisfying homemade Chinese food can be!