Hey friends, let’s talk about my favorite Chinese Beef and Broccoli Recipe! I’ve been cooking this dish for years, perfecting it in my kitchen after countless takeout orders and experiments. It’s quick, flavorful, and beats any restaurant version. Here’s how I make it, with all my tips and tricks.

Why I Love This Dish

This stir-fry is my weeknight hero. It’s ready in about 20 minutes, uses simple ingredients, and delivers bold flavors. The tender beef and crisp broccoli in a savory sauce always hit the spot. Plus, it’s healthier than takeout!

Chinese Beef And Broccoli Recipe

My Journey with Stir-Frying

I used to be intimidated by stir-frying. The sizzling wok and fast pace felt daunting. But after years of practice, I’ve learned it’s all about prep and heat control. Now, I’m sharing my secrets with you!

Ingredients and Prep Tips

Here’s what you’ll need for my Chinese Beef and Broccoli Recipe. I’ve included prep notes for each ingredient. Having everything ready makes cooking a breeze.

• Flank Steak (12 oz): Slice thinly against the grain into ¼-inch strips. Freezing for 30 minutes firms it up for easier cutting. This ensures tender, juicy bites.
• Broccoli Florets (4 cups): Choose bright green florets with firm stalks. Trim into bite-sized pieces. Steam briefly to keep them crisp and vibrant.
• Light Soy Sauce (3 tbsp): Use a good-quality brand like Kikkoman for balanced saltiness. It seasons the marinade and sauce. Don’t overuse it to avoid saltiness.
• Dark Soy Sauce (1 tbsp): Adds deep color and umami richness. A little goes a long way. Find it in Asian markets or online.
• Oyster Sauce (2 tbsp): This gives the dish its restaurant-style umami kick. I prefer Lee Kum Kee brand. It’s thick and flavorful.
• Shaoxing Wine (2 tsp): A Chinese cooking wine that adds depth. Substitute with dry sherry if needed. Use it in the marinade for extra flavor.
• Cornstarch (2 tsp for marinade, 1 tsp for sauce): Creates a velvety texture in the beef and thickens the sauce. Mix with water for a smooth slurry.
• Baking Soda (¼ tsp): Tenderizes the beef by raising its pH. Mix with water and beef, then rinse after 30 minutes. Don’t skip this step!
• Sugar (1 tsp): Balances the savory flavors with a hint of sweetness. Brown or white works fine. Add it to the sauce.
• Garlic (2 cloves): Mince finely for bold aroma. Fresh garlic is a must. It infuses the dish with flavor.
• Ginger (1 tsp): Grate fresh ginger for a zesty kick. It brightens the sauce. Use a microplane for fine texture.
• Sesame Oil (1 tsp): Adds a nutty finish to the sauce. Drizzle it in at the end. A little enhances the aroma.
• Vegetable Oil (2 tbsp): Use a neutral oil for high-heat cooking. It prevents sticking in the wok. Canola works well too.
• Chicken Stock (¼ cup): Adds depth to the sauce. Low-sodium is best to control saltiness. It ties the flavors together.
• White Pepper (¼ tsp): Gives a subtle, earthy heat. It’s a classic in Chinese cooking. Black pepper is a fine substitute.

Kitchen Tools You’ll Need

A wok is ideal for that high-heat sear. A large nonstick skillet works too. You’ll also need a sharp knife, cutting board, and mixing bowls. Tongs make tossing ingredients easy.

Step-by-Step Cooking Method

Let me walk you through my process. It’s fast, so prep everything first. Here’s how I make it.

Step 1: Tenderize the Beef

I start by slicing the flank steak thinly against the grain. Then, I mix it with baking soda and 3 tablespoons of water, massaging until absorbed. After 30 minutes, I rinse it well and pat dry. This makes the beef silky and tender.

Step 2: Marinate the Beef

In a bowl, I combine the beef with 1 tablespoon light soy sauce, 1 teaspoon Shaoxing wine, 2 teaspoons cornstarch, and 1 teaspoon vegetable oil. I let it sit for 15 minutes. This adds flavor and keeps the beef juicy.

Step 3: Steam the Broccoli

I bring ¼ cup water to a boil in my wok over medium-high heat. I add the broccoli, cover, and steam for 1 minute until bright green. Then, I drain and set it aside. This keeps the broccoli crisp.

Step 4: Prepare the Sauce

In a small bowl, I whisk 2 tablespoons oyster sauce, 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 teaspoon sugar, 1 teaspoon cornstarch, ¼ cup chicken stock, 1 teaspoon Shaoxing wine, 1 teaspoon sesame oil, and ¼ teaspoon white pepper. I stir again before adding to the wok. This sauce is the flavor backbone.

Step 5: Stir-Fry the Beef

I heat 1 tablespoon vegetable oil in the wok over high heat until smoking. I add the beef in a single layer, searing for 1 minute without stirring. Then, I stir-fry for 2 minutes until just cooked. I remove it and set it aside.

Step 6: Cook the Aromatics

I add another tablespoon of oil to the wok. I toss in the garlic and ginger, stir-frying for 30 seconds until fragrant. The aroma is incredible at this point!

Step 7: Combine Everything

I return the beef and broccoli to the wok. I pour in the sauce and stir-fry for 2-3 minutes until it thickens and coats everything. If the sauce is too thick, I add a splash of chicken stock.

Step 8: Serve It Up

I serve this over steamed jasmine rice. The sauce soaks into the rice perfectly. Sometimes, I garnish with sesame seeds for crunch.

Why This Recipe Works

The velveting technique with baking soda is a game-changer. It mimics restaurant-style tender beef. The sauce balances salty, sweet, and umami flavors. Steaming the broccoli separately ensures it stays crisp.

Tips for Perfect Stir-Frying

High heat is key for that wok hei flavor. Don’t overcrowd the pan; it lowers the temperature. Prep all ingredients before cooking. A hot wok and quick hands make all the difference.

Variations I’ve Tried

Sometimes, I swap broccoli for Chinese broccoli (gai lan) for a slightly bitter bite. You can use chicken or tofu for a different protein. Adding sliced carrots or bell peppers brings extra color. A dash of chili flakes adds a spicy kick.

Pairing Suggestions

This dish shines with steamed jasmine or brown rice. For a low-carb option, try cauliflower rice. Pair it with spring rolls or wonton soup for a full meal. A cold beer or iced tea complements the flavors.

Storing and Reheating

Leftovers stay fresh in an airtight container for 3 days in the fridge. The flavors deepen overnight. Reheat in a skillet with a splash of water to loosen the sauce. I don’t recommend freezing; the broccoli gets soggy.

Why Homemade Beats Takeout

Making this at home saves money and lets you control ingredients. You can adjust salt or spice to your taste. It’s fresher and healthier than greasy takeout. Plus, it’s just as fast!

My Favorite Cooking Memory

One night, I made this for friends during a casual hangout. Everyone raved about the tender beef and vibrant sauce. It felt like a restaurant dish, but I whipped it up in 20 minutes. That’s when I knew this recipe was a keeper.

Nutritional Breakdown

This dish is packed with protein and vitamins. Here’s a rough estimate per serving (serves 2):

Nutrient	Amount per Serving
Calories	320 kcal
Protein	28 g
Fat	16 g
Carbohydrates	16 g
Fiber	3 g
Sodium	800 mg

These values vary based on brands and portions. Use a nutrition calculator for precision. It’s a balanced meal with lean protein and veggies.

Common Mistakes to Avoid

Don’t skip the velveting step; it’s crucial for tender beef. Avoid overcooking the broccoli; it should stay crisp. Don’t crowd the wok, or the beef will steam instead of sear. Always whisk the sauce before adding to ensure smoothness.

Adapting for Dietary Needs

For gluten-free, use tamari instead of soy sauce and gluten-free oyster sauce. For vegetarian, swap beef for tofu or mushrooms. Adjust sugar for low-carb diets. The recipe is flexible and still tastes amazing.

Exploring the Dish’s Origins

Beef and broccoli is a Chinese-American classic, not traditional Chinese cuisine. It likely originated in U.S. Chinese restaurants, adapting Cantonese stir-fry techniques. Western broccoli replaced gai lan due to availability. It’s now a takeout staple loved worldwide.

My Secret to Restaurant-Quality Flavor

The combination of oyster sauce and Shaoxing wine gives that authentic taste. Velveting the beef ensures a silky texture. High heat and quick cooking lock in flavors. These tricks make my version stand out.

Scaling Up for a Crowd

Double the recipe for a group. Cook the beef in batches to avoid crowding. Use a larger wok or skillet. Increase the sauce by 1.5 times for extra flavor.

Fun Twists for Next Time

Try adding Chinese five-spice powder for warmth. Toss in cashews for crunch. Serve in lettuce cups for a fun appetizer. These tweaks keep the dish exciting.

Why You’ll Love Making This

This Chinese Beef and Broccoli Recipe is quick, affordable, and customizable. It’s perfect for busy nights or impressing friends. The flavors are bold, and the process is fun. You’ll feel like a pro chef!

FAQ Section

Can I use frozen broccoli?

Fresh broccoli is best for crisp texture. Frozen broccoli can get mushy and dilute the sauce. If you must, thaw and pat dry first.

What’s the best beef cut for this?

Flank or skirt steak works great. Slice thinly against the grain. Sirloin or flat iron are good alternatives.

Can I make this without a wok?

Absolutely! A large nonstick skillet works fine. Just ensure it’s hot for proper searing.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water. Avoid freezing to maintain broccoli’s texture.

Can I make it vegetarian?

Yes, use tofu or mushrooms instead of beef. Marinate and cook the same way. Adjust cooking time for tofu.

What if I don’t have Shaoxing wine?

Dry sherry or sake are great substitutes. For non-alcoholic, use chicken broth. It still adds depth.