Name: Chinese Beef and Broccoli Stir-Fry 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 head broccoli, cut to bite-size florets; 1 tablespoon peanut oil (or vegetable oil); 3 garlic cloves, minced; 2 teaspoons ginger, minced

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If you’re craving a dish that’s packed with bold flavors yet comes together quickly, this Chinese Beef and Broccoli Stir-Fry Recipe is exactly what you need. I adore how tender the beef gets with just the right sear, while the broccoli stays crisp and fresh—it’s the kind of meal that feels both comforting and energizing after a busy day. Plus, it’s a fantastic way to sneak in some greens without sacrificing any of that satisfying, savory beefiness.

What makes this Chinese Beef and Broccoli Stir-Fry Recipe stand out to me is the perfect balance between the subtly sweet sauce and the umami-rich marinade. I love making this recipe when I want a quick dinner fix that feels like a treat but is also healthy and doesn’t require hours in the kitchen. Trust me, once you try it, this stir-fry might just become your go-to weeknight dinner.

Ingredients You’ll Need

The magic of this Chinese Beef and Broccoli Stir-Fry Recipe lies in the simple, fresh ingredients that come together to create that classic flavor we all love. Choosing the right cut of beef and fresh broccoli is key to getting that perfect texture and taste.

Flank steak or skirt steak: These cuts are tender and slice thinly against the grain for quick cooking and great texture.
Soy sauce: Both for marinating and in the sauce, it adds essential savory depth.
Peanut oil or vegetable oil: High smoke point oils that help with a good sear and flavor development.
Cornstarch: Helps tenderize the beef in the marinade and thickens the sauce perfectly.
Baking soda (optional): A trick I use sometimes to tenderize beef if I have more time.
Chicken or beef stock: Adds a rich background flavor to the sauce.
Shaoxing wine or dry sherry: Brings a subtle complexity and depth to the stir-fry sauce.
Dark soy sauce: For color and a hint of sweetness—a game-changer in traditional Chinese cooking.
Brown sugar or white sugar: Balances the saltiness with a touch of sweetness.
Broccoli: Fresh and crisp, cut into bite-sized florets for even cooking.
Garlic and ginger: Classic aromatics that bring that unmistakable stir-fry fragrance.

Variations

One of the things I love about the Chinese Beef and Broccoli Stir-Fry Recipe is how easy it is to adapt based on what you have or your dietary preferences. I like mixing it up to keep things exciting in the kitchen.

Variation: Sometimes I swap the broccoli for Chinese broccoli (gai lan) or add snow peas for a slightly different crunch, which adds a nice twist to the classic.
Low-sodium option: Use low-sodium soy sauce and reduce added sugar to keep it lighter but still flavorful.
Make it spicy: Add a pinch of crushed red pepper flakes or a drizzle of chili oil when stir-frying the garlic and ginger. I did this once for a cozy chilly night, and it was fantastic.
Vegetarian version: Swap the beef for firm tofu or seitan, and use vegetable stock instead. I’ve tried this for friends who don’t eat meat, and it always works well.

How to Make Chinese Beef and Broccoli Stir-Fry Recipe

Step 1: Marinate the Beef for Tenderness and Flavor

Start by slicing your beef thinly against the grain—this helps it stay tender and avoid that chewy texture. I like to aim for about a quarter-inch thick slices or half-inch sticks. Then, toss the beef with soy sauce, peanut oil, and cornstarch. Gently mix everything so each slice has a light coating. Let it sit for 10 minutes while you prep the rest. This marinade is crucial because it not only adds flavor but also tenderizes the beef for that melt-in-your-mouth bite.

Step 2: Whisk Together the Flavorful Sauce

While the beef is soaking up the marinade, combine your chicken or beef stock, Shaoxing wine, soy sauces, and brown sugar in a bowl. Give everything a good stir until the sugar dissolves and the sauce looks smooth. This sauce is where the magic happens—it’s savory, slightly sweet, and rich with umami, delivering that authentic Chinese restaurant vibe right in your kitchen.

Step 3: Perfectly Steam the Broccoli

To keep the broccoli crisp-tender, I steam it quickly in the pan first. Pour about a quarter cup of water into a nonstick skillet over medium-high heat. Once it boils, toss in the broccoli florets and cover. After about a minute, the broccoli will turn bright green and still maintain a little snap. Drain and set aside, and wipe the pan dry before stir-frying—this prevents excess moisture from messing with your sear.

Step 4: Stir-Fry the Beef to Perfection

Heat your oil in the skillet until it’s hot and shimmering, then spread the beef in a single layer. Resist the urge to stir right away! Let it sizzle and brown for about 30 seconds—that browning adds incredible flavor. Flip just once to cook the other side briefly. The key here is a quick cook to get some char without overcooking. You want the beef to have a slightly pink center to keep it tender.

Step 5: Add Garlic, Ginger, and Bring It All Together

Stir in the minced garlic and ginger, tossing to release their fragrant aroma. This step is where your kitchen starts smelling like a cozy Chinese takeout spot. Next, toss the broccoli back into the pan, then pour in your prepared sauce (give it a quick stir first to make sure the cornstarch hasn’t settled). Stir everything for about a minute until the sauce thickens and coats the steak and broccoli beautifully. Then, transfer to a plate and serve up immediately.

How to Serve Chinese Beef and Broccoli Stir-Fry Recipe

A round dark plate filled with a base layer of white cooked rice, fluffy and separated grains covering the entire plate. On top, there is a thick layer of glossy brown beef pieces mixed with bright green broccoli florets. The beef looks tender and coated in a shiny sauce with small sesame seeds sprinkled over. The plate rests on a white marbled surface with a pair of light brown wooden chopsticks placed to the right and a white cloth napkin partly visible to the left. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling a handful of toasted sesame seeds on top at the end for a subtle crunch and nutty flavor. Freshly sliced scallions add a pop of color and mild onion freshness that really lifts the dish. Sometimes, I drizzle a bit of toasted sesame oil for a more aromatic finish—just a little goes a long way!

Side Dishes

This stir-fry pairs beautifully with steamed jasmine rice or brown rice for a wholesome meal. If you want to mix things up, try serving it alongside garlic fried rice, or even tossed with noodles for a hearty twist. A simple bowl of hot miso soup or a fresh cucumber salad complements the meal perfectly when you want something light on the side.

Creative Ways to Present

For a special occasion, I like to serve this Chinese Beef and Broccoli Stir-Fry Recipe in individual mini wok bowls with extra garnishes on the side, letting everyone customize their plates. You can also pile it high on a large platter and top with fresh herbs like cilantro or Thai basil for an impressive family-style meal. Adding edible flowers or thinly sliced red chili rings brightens things up and hints at the flavors within.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge and find that this dish keeps well for up to 3 days. Just make sure to cool it completely before sealing the container to avoid sogginess. When packed tightly, it stays delicious and reheats quickly without losing much on texture.

Freezing

Freezing this stir-fry is possible, but I recommend skipping the broccoli if you plan to freeze leftovers. The texture can turn a bit mushy after thawing. Freeze just the beef and sauce in a freezer-safe container for up to 2 months, then add freshly steamed broccoli when reheating for the best results.

Reheating

I like reheating in a hot skillet with a splash of water or broth to loosen the sauce and warm everything evenly. Stir often and keep the heat medium so the beef stays tender and the broccoli doesn’t overcook. Avoid microwaving if you want to preserve that freshly stir-fried texture, but it works in a pinch.

FAQs

Can I use a different cut of beef for this Chinese Beef and Broccoli Stir-Fry Recipe?

Absolutely! Flank steak and skirt steak are preferred for their tenderness and quick cooking time, but you can also use sirloin or ribeye slices if that’s what you have. Just make sure to slice thinly against the grain to keep the beef tender.
What can I substitute for Shaoxing wine in the sauce?

If you don’t have Shaoxing wine, dry sherry works great as a substitute. For a non-alcoholic version, you can use an equal amount of broth plus a splash of rice vinegar to add acidity.
How do I prevent the broccoli from getting mushy?

Steaming the broccoli just until it turns bright green and remains crisp is key. Also, make sure the pan is dry before stir-frying so excess moisture doesn’t steam it into mush. Adding the broccoli back in at the end and cooking briefly keeps its texture perfect.
Can I make this recipe vegetarian?

Yes! Simply replace the beef with tofu, tempeh, or seitan, and use vegetable stock instead of chicken or beef stock. Adjust cook times accordingly, especially for tofu which just needs to be heated through and crisped slightly.
Is this Chinese Beef and Broccoli Stir-Fry Recipe gluten-free?

It can be, if you use gluten-free soy sauce or tamari and ensure that other ingredients like Shaoxing wine and stock are also gluten-free. Always check labels to be sure.

Final Thoughts

This Chinese Beef and Broccoli Stir-Fry Recipe is one of those dishes that feels like a warm hug after a busy day. It’s simple, quick, and packed with flavors that remind me of cozy family dinners growing up. I’m always excited to share it because I know you’ll enjoy how approachable it is without compromising on taste. Give it a try—you might just find a new favorite that you’ll reach for again and again.

Chinese Beef and Broccoli Stir-Fry Recipe