If you’ve ever wished you could whip up the perfect takeout-style dinner right at home, this Chinese Beef and Broccoli Recipe is where you start. It’s got that incredible balance of tender beef coated in a rich, savory sauce with just the right hint of sweetness and spice. Whenever I make this, it feels like a mini celebration — the kind that’s quick enough for a weeknight but impressive enough for guests.
What makes this Chinese Beef and Broccoli Recipe so special is how simple it is yet how authentic it tastes. I love that you can customize it to your liking, and the secrets to tender beef and perfectly cooked broccoli really shine through. You’re going to find that this recipe not only satisfies those takeout cravings but also becomes a fast family favorite.
Why You’ll Love This Recipe
- Authentic Flavor: Uses the perfect blend of soy sauces and Chinese cooking wine to mimic restaurant-quality taste.
- Quick and Easy: Ready in about 20 minutes, making it ideal for busy weeknights or last-minute dinners.
- Tender Beef Every Time: Simple slicing tips ensure your beef stays juicy and tender, just like takeout.
- Healthy and Balanced: Loads of broccoli and lean beef make this dish both nutritious and satisfying.
Ingredients You’ll Need
All the ingredients work beautifully together to deliver flavor and texture. I love keeping the Chinese cooking wine on hand, because it truly lifts the sauce to that authentic level. Also, choosing the right cut of beef and knowing how to prep your broccoli makes a huge difference.
- Cornstarch / Cornflour: Helps thicken the sauce to a perfect glaze that clings to each bite.
- Water: Used to mix with cornstarch and adjust sauce consistency.
- Sugar: Balances the savory notes and adds a subtle sweetness.
- Dark Soy Sauce: Adds rich color and a deeper soy flavor — don’t skip it for that restaurant look.
- Light Soy Sauce: Keeps the sauce light while adding umami depth.
- Chinese Cooking Wine (Shaoxing Wine): The secret ingredient for authentic flavor — substitutes work, but this is best.
- Chinese Five Spice Powder: A pinch brings warmth and complexity to the sauce.
- Sesame Oil (optional): Adds a lovely nutty aroma if you have it on hand.
- Black Pepper: Just a bit to complement the other flavors.
- Oil: For stir-frying, I use a neutral oil with a high smoke point like vegetable or canola.
- Beef (fillet, flank, or rump): Look for tender cuts and slice thinly against the grain for juiciness.
- Garlic: Fresh and finely chopped to perfume the dish.
- Fresh Ginger: Adds that characteristic zing and freshness.
- Broccoli Florets: Fresh, crisp, and parboiled just right for tenderness without losing bite.
- Water (for stir-fry): Helps the sauce simmer and thicken around the ingredients.
- Sesame Seeds (optional): For garnish and a subtle crunch.
Variations
One of the best parts of this Chinese Beef and Broccoli Recipe is how easy it is to make your own tweaks. I sometimes swap out beef for chicken or try different veggies depending on the season. Feel free to play around with flavors to suit your family’s tastes.
- Swap the Protein: I’ve made this with sliced chicken breast or tofu for a lighter or vegetarian-friendly version, and it always turns out great.
- Vegetable Mix-Up: Adding snap peas, bell peppers, or baby corn can make the dish more colorful and add extra texture.
- Spice it Up: If you like heat, a splash of chili garlic sauce or fresh sliced chilies adds an exciting kick.
- Less Sodium Option: Use low-sodium soy sauce and reduce added salt without sacrificing flavor.
How to Make Chinese Beef and Broccoli Recipe
Step 1: Mix the Sauce and Prep the Beef
Start by combining the cornstarch and water in a small bowl to create a smooth slurry. Then stir in all the other sauce ingredients until well mixed — this combo really kicks the flavor up a notch. Next, slice your beef thinly, about 1/4 inch thick. Here’s my little secret: always slice your beef against the grain — it makes the meat much more tender. Toss the sliced beef with about 2 tablespoons of the sauce and let it rest while you prep the rest.
Step 2: Parboil the Broccoli
I like to parboil my broccoli just until it’s bright green and slightly tender — usually 40 seconds to a minute in boiling water does the trick. This way, the broccoli isn’t raw but still holds a little snap after stir-frying. Drain well and set aside while you heat the pan.
Step 3: Stir-Fry the Beef and Aromatics
Heat 2 tablespoons of oil in a skillet or wok over high heat — don’t be shy with the heat here! When the oil is hot, add the beef in a single layer and let it sear undisturbed for about a minute so it gets a nice brown crust. Then stir for 10 seconds, add the garlic and ginger, and stir-fry for another 30 seconds until fragrant and the beef is almost cooked through. Avoid overcrowding your pan to keep the beef tender and not steamed.
Step 4: Add Sauce, Broccoli, and Let It Thicken
Pour in the rest of the sauce along with 1 cup of water, stirring quickly to combine. When the sauce starts bubbling, add your broccoli and toss everything together so the florets get coated. Let the mixture simmer for about a minute or until the sauce thickens to a glossy glaze. As soon as the sauce clings to everything evenly, take the skillet off the heat — overcooking will toughen the beef and boil down the sauce too much.
Step 5: Serve and Garnish
Serve your Chinese Beef and Broccoli hot over steamed rice and sprinkle with sesame seeds if you like a little extra texture and visual flair. This step always makes the dish feel like a special takeout treat right at home.
Pro Tips for Making Chinese Beef and Broccoli Recipe
- Slice Against the Grain: I learned this trick because slicing the beef the wrong way makes it chewy — cutting perpendicular to the fibers keeps it tender.
- Don’t Overcrowd the Pan: Cooking in batches if needed keeps the beef sizzling instead of steaming; it gives you that perfect sear.
- Watch Your Sauce Consistency: Remove the pan as soon as the sauce thickens; leftover heat continues thickening it.
- Fresh Broccoli Prep: Parboiling broccoli briefly prior to stir-frying makes a noticeable difference in texture and color, trust me!
How to Serve Chinese Beef and Broccoli Recipe
Garnishes
I usually sprinkle toasted sesame seeds over the dish before serving — it gives a subtle crunch and nutty flavor that I just can’t resist. Freshly chopped scallions are another great option for adding color and brightness.
Side Dishes
This beef and broccoli recipe pairs wonderfully with steamed jasmine rice or my personal favorite: garlic fried rice. If you want more veggies, simple cucumber salad or steamed dumplings turn this meal into a full banquet.
Creative Ways to Present
For a special dinner, I like to serve this dish in individual mini woks or on stylish platters garnished with extra sesame seeds and fresh herbs. You can even drizzle a little extra sesame oil or chili oil for a fancy restaurant feel. It’s a great way to impress guests or turn a casual dinner into an occasion.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and the flavors actually deepen overnight, making it even more delicious the next day. Just make sure to cool the dish completely before refrigerating to keep the broccoli vibrant.
Freezing
Freezing beef and broccoli is possible, but I’ve noticed the broccoli can get a bit mushy when thawed. If you plan to freeze, I recommend undercooking the broccoli slightly before freezing and reheating separately.
Reheating
When reheating, I prefer warming the leftovers in a skillet over medium heat with a splash of water or broth to prevent drying out. Microwaving works too, but stirring a few times helps keep the beef tender and sauce glossy.
FAQs
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Can I use frozen broccoli for this Chinese Beef and Broccoli Recipe?
Yes, you can use frozen broccoli, but I recommend thawing and draining it well first to avoid extra water in the sauce. Fresh broccoli will always have the best texture, but frozen is a convenient alternative that still tastes good.
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What cut of beef is best for this recipe?
I like flank, rump, or sirloin because they cook quickly and stay tender when sliced thin against the grain. Avoid cheaper slow-cooking cuts unless you plan to tenderize them, as they can be tough for fast stir-fries.
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Can I make this recipe gluten-free?
Absolutely! Use gluten-free soy sauces or tamari and double-check your Chinese cooking wine or use a gluten-free cooking sake substitute. This simple swap keeps the flavor authentic without gluten concerns.
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Is Chinese cooking wine necessary?
It really elevates the flavor and gives that distinctive “restaurant” aroma. If you don’t have any, dry sherry or cooking sake are good substitutes. For alcohol-free versions, you can substitute with low sodium chicken broth, but the flavor will be less complex.
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How do I keep the beef tender?
Slice the beef thinly against the grain and avoid overcooking. Cooking the beef on high heat quickly and removing it as soon as it’s browned keeps it juicy and tender every time.
Final Thoughts
This Chinese Beef and Broccoli Recipe holds a special place in my kitchen because it brings that comforting flavor of takeout without the mystery of what’s in the sauce. Making it at home means you control the quality, avoid unnecessary preservatives, and get to enjoy it fresh every time. If you’re looking for a reliable, tasty, and quick recipe to impress your family or yourself, give this one a try — I promise it’ll soon be your go-to too.
Print
Chinese Beef and Broccoli Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3-4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
A classic Chinese Beef and Broccoli stir fry featuring tender slices of beef cooked quickly with vibrant broccoli florets in a flavorful soy-based sauce infused with garlic, ginger, and Chinese five spice. Perfect for a quick and satisfying weeknight meal served over rice with an optional sprinkle of sesame seeds.
Ingredients
Sauce
- 2 tbsp cornstarch / cornflour
- 1/4 cup water
- 1 tsp sugar
- 1 tbsp dark soy sauce
- 1 1/2 tbsp light soy sauce
- 1 tbsp Chinese cooking wine (Shaoxing wine)
- 1/8 tsp Chinese five spice powder
- 1 tsp sesame oil (optional)
- 1/8 tsp black pepper
Stir Fry
- 2 tbsp oil
- 12 oz / 360g beef fillet, flank or rump, sliced 1/4″ thick
- 1 garlic clove, finely chopped
- 1 tsp fresh ginger, finely chopped
- 4 – 5 cups broccoli florets (1 head), cooked
- 1 cup water
Serving
- Sesame seeds (optional)
Instructions
- Prepare the Sauce: In a bowl, mix the cornstarch and water until smooth. Add sugar, dark soy sauce, light soy sauce, Chinese cooking wine, Chinese five spice powder, sesame oil if using, and black pepper. Stir until well combined.
- Marinate the Beef: Slice the beef into 1/4″ (0.5 cm) thick slices against the grain for tenderness. Place the beef and 2 tablespoons of the sauce into a bowl, mix to coat, and set aside.
- Heat the Skillet and Cook Beef: Heat oil in a skillet over high heat. Add the beef spread out in a single layer and leave undisturbed for 1 minute to sear and brown.
- Stir and Add Aromatics: Stir the beef for about 10 seconds, then add the finely chopped garlic and ginger. Stir fry for another 30 seconds or until the beef is no longer pink.
- Add Sauce and Water: Pour the remaining sauce and 1 cup of water into the skillet. Quickly mix to coat the beef evenly and bring the sauce to a bubble.
- Add Broccoli and Thicken Sauce: Add the cooked broccoli florets to the skillet. Stir to coat the broccoli in the sauce, then let it simmer for about 1 minute until the sauce thickens.
- Serve: Remove from heat immediately. Serve the beef and broccoli over rice and sprinkle with sesame seeds if desired.
Notes
- Dark soy sauce gives a richer color and more intense flavor compared to light soy sauce; using all dark soy sauce can overpower the dish.
- Chinese cooking wine (Shaoxing wine) is essential for authentic flavor; substitutes include dry sherry or cooking sake. If avoiding alcohol, replace 3/4 cup water with low sodium chicken broth.
- Chinese five spice powder is a blend of spices available in most supermarkets and adds a distinctive aromatic note.
- Use tender cuts of beef such as rump, flank, sirloin, T-bone, or scotch fillet for quick cooking. Slice beef against the grain to maximize tenderness.
- To prepare broccoli, blanch in boiling water for 40 seconds for just cooked or 1 minute for more tender. Drain and let residual heat finish cooking.
- This recipe is adapted from Woks of Life, a reputable source for Chinese takeout recipes.
- Nutrition information excludes rice and the recipe yields 3 to 4 servings.
