Craving a classic Chinese takeout dish made at home? Chinese Beef and Broccoli is a quick, healthy, and flavorful stir fry that combines tender beef with fresh broccoli in a savory, aromatic sauce. This easy recipe delivers the same great taste as your favorite restaurant dish in just 30 minutes, making it perfect for busy weeknights. Let’s dive into how to make this delicious and satisfying meal in your own kitchen!
Why This Chinese Beef and Broccoli Recipe Works
Before diving into the ingredients and cooking process, let’s take a look at why this recipe is so loved.
• Quick and Easy
This recipe takes less than 30 minutes from start to finish, making it the perfect solution for a busy weeknight. You can have a restaurant-quality meal ready in no time.
• Simple Ingredients
With just a few basic ingredients, you can make this stir fry at home. It’s all about the right ratio of soy sauce, Chinese cooking wine, cornstarch, and a hint of Chinese Five Spice to make the sauce shine.
• Healthy and Delicious
This dish combines lean beef with fresh broccoli, making it a great choice for a balanced meal. The savory sauce brings everything together for a dish that’s satisfying without being overly rich.
• Customizable
Want to make it spicy? Add more ginger and garlic. Want to swap the beef? Try chicken, pork, or tofu. This dish is versatile, allowing you to tweak it to suit your tastes.
Ingredients for Chinese Beef and Broccoli
This recipe calls for a handful of simple ingredients that come together to create a flavorful stir fry. Here’s a breakdown of the key ingredients you’ll need:
For the Beef and Broccoli
• Beef (Flank or Sirloin) – The best cuts of beef for stir fries are tender cuts, like flank or sirloin. These cuts cook quickly and retain their juiciness, making them perfect for stir frying. Slice the beef thinly against the grain for the best texture.
• Broccoli – Fresh broccoli florets add a nice crunch and vibrant color to the dish. It’s best to blanch the broccoli lightly before stir frying to keep it crisp-tender.
• Garlic – Fresh garlic brings bold, aromatic flavor to the stir fry and pairs wonderfully with the beef.
• Ginger – Fresh ginger adds a warm, slightly spicy kick that balances the savory flavors of the beef and the sauce.
For the Sauce
• Soy Sauce – Both light and dark soy sauce are used in this recipe. Light soy sauce provides saltiness and depth, while dark soy sauce adds a rich color to the sauce.
• Chinese Cooking Wine – This is an essential ingredient for authentic flavor. It adds a subtle, savory depth to the sauce. If you can’t find Chinese cooking wine, dry sherry or mirin can work as substitutes.
• Chinese Five Spice Powder – A blend of cinnamon, cloves, fennel, star anise, and Szechuan peppercorns, this spice mix is the signature flavor in Beef and Broccoli. It’s available in most supermarkets and adds a unique warmth and complexity to the dish.
• Cornstarch (Cornflour) – Cornstarch is used to thicken the sauce, giving it a smooth, velvety texture. It also helps the sauce coat the beef and broccoli perfectly.
• Sesame Oil – This optional ingredient adds a rich, nutty flavor that enhances the stir fry’s overall taste. It’s perfect for drizzling at the end for extra flavor.
How to Make Chinese Beef and Broccoli
Now that you have your ingredients ready, let’s walk through the steps to create this flavorful stir fry.
Step 1: Prepare the Sauce
In a small bowl, mix the cornstarch with water to create a slurry. Then, add the soy sauce, Chinese cooking wine, Chinese five spice powder, sugar, and sesame oil. Stir well until the sugar and cornstarch dissolve. Set the sauce aside to allow the flavors to blend.
Step 2: Slice the Beef
Slice the beef against the grain into thin strips, about 1/4-inch thick. Cutting against the grain ensures the beef will be tender and easy to chew. For extra tenderness, marinate the beef in a small amount of cornstarch and water for about 10 minutes to “velvet” the beef, a Chinese cooking technique that helps keep the beef tender during stir frying.
Step 3: Cook the Beef
Heat a large skillet or wok over high heat and add 1 tablespoon of oil. Once the pan is hot, add the beef in a single layer. Allow it to cook undisturbed for 1 minute to get a nice sear. Stir fry for an additional 2-3 minutes until the beef is browned but still slightly pink in the center. Remove the beef from the pan and set it aside.
Step 4: Cook the Broccoli
In the same pan, add a little more oil and sauté the garlic and ginger for about 30 seconds until fragrant. Add the broccoli florets and stir fry for about 2-3 minutes. If you prefer the broccoli to be more tender, add a splash of water and cover the pan to steam it for an additional 2 minutes.
Step 5: Combine Beef and Sauce
Return the cooked beef to the pan with the broccoli. Pour the prepared sauce over the beef and broccoli, stirring to coat evenly. Let the sauce simmer for another 2 minutes, or until it has thickened and the beef is cooked through.
Step 6: Serve
Once the beef is fully cooked and coated in the thickened sauce, remove the pan from the heat. Serve the Chinese Beef and Broccoli hot over steamed rice or noodles. Garnish with sesame seeds if desired for an added crunch and flavor.
Storage Options for Chinese Beef and Broccoli
If you happen to have leftovers or want to make the dish in advance, proper storage is key to keeping it fresh and tasty. Here’s how to store and reheat Chinese Beef and Broccoli:
Refrigerator Storage
Allow the dish to cool completely before storing. Place the beef and broccoli in an airtight container and refrigerate within two hours of cooking. This dish will stay fresh for 2-3 days in the refrigerator. When reheating, use the stovetop or microwave. For stovetop reheating, place the beef and broccoli in a skillet with a splash of water or broth and heat over low-medium heat, stirring occasionally to prevent the sauce from separating.
Freezer Storage
Chinese Beef and Broccoli can also be frozen for later use. To freeze, let the dish cool completely before transferring it into a freezer-safe container. It’s best to divide it into individual servings for easier reheating. Store the dish in the freezer for up to 2-3 months. When ready to eat, defrost the dish in the refrigerator overnight, and then reheat it in the microwave or on the stovetop.
Variations and Substitutions
This Chinese Beef and Broccoli recipe is versatile, and you can customize it to suit different tastes or dietary preferences. Here are some great variations and substitutions:
1. Swap the Beef
If you prefer a different protein, you can swap the beef for:
Chicken: Use boneless, skinless chicken breasts or thighs, sliced thinly.
Pork: Pork tenderloin or pork loin works great for this stir fry.
Tofu: For a vegetarian option, use extra-firm tofu. Press and drain the tofu before cutting it into cubes or slices and stir-frying.
2. Make It Spicy
Add some heat to the dish by incorporating:
Chili flakes or chili paste for a spicy kick.
Fresh chopped red chilies or Sriracha sauce can add a bit of heat without overpowering the flavor.
3. Add More Vegetables
Feel free to mix in other vegetables for added texture and flavor, such as:
Bell peppers (sliced thinly)
Carrots (sliced into matchsticks)
Snow peas or snap peas
Mushrooms (shiitake or button mushrooms)
4. Make It Low-Carb
For a low-carb version, skip the rice and serve the beef and broccoli with:
Cauliflower rice: A great low-carb substitute for traditional rice.
Zucchini noodles or shirataki noodles for a noodle alternative.
Tips for Making the Best Chinese Beef and Broccoli
To ensure your stir fry turns out perfectly every time, here are a few tips for success:
1. Use the Right Cut of Beef
Choose tender cuts of beef like flank steak, sirloin, or ribeye for the best texture. These cuts cook quickly and remain juicy and tender. Slice the beef thinly against the grain to further ensure tenderness.
2. Velveting the Beef
For incredibly tender beef, use the “velveting” technique. Marinate the beef with a little cornstarch, egg white, and soy sauce for about 10 minutes before stir-frying. This helps keep the beef moist and tender during cooking.
3. Don’t Overcook the Broccoli
Broccoli can lose its vibrant color and crisp-tender texture if overcooked. Blanch it lightly in boiling water for just 2 minutes before stir-frying. If you prefer your broccoli a bit softer, cook it a little longer in the skillet, but be careful not to overdo it.
4. High Heat for Stir-Frying
Stir-fry at high heat to get that perfect crispy exterior on the beef and retain the broccoli’s crunch. Be sure to use a wok or a large skillet to allow for proper tossing and cooking.
5. Balance the Sauce
Adjust the sauce to your liking. If it’s too salty, add a bit more water or chicken broth. If you prefer it sweeter, add a bit more sugar or a touch of honey. Taste and tweak as you go to get the balance you like.
How to Serve Chinese Beef and Broccoli
The beauty of Chinese Beef and Broccoli lies in its simplicity, but that doesn’t mean you can’t get creative with how you serve it! Here are a few ideas to elevate your meal:
1. Serve with Rice
The classic pairing is to serve Chinese Beef and Broccoli with a bowl of steamed white rice. The fluffy rice soaks up the savory sauce, complementing the tender beef and crispy broccoli.
Brown rice: For a heartier, healthier option, substitute white rice with brown rice. It adds a nutty flavor and extra fiber.
Cauliflower rice: For a low-carb alternative, serve the stir fry with cauliflower rice. It’s a great way to keep the dish light and healthy while still satisfying.
2. Pair with Noodles
If you’re craving something a bit different, serve the stir fry over noodles. You can use:
Lo mein or egg noodles for a traditional pairing.
Rice noodles or udon noodles for a slightly chewy texture that pairs well with the beef and sauce.
3. Top with Sesame Seeds
For an extra bit of crunch and flavor, sprinkle sesame seeds on top just before serving. Toasted sesame seeds add a nutty finish that complements the savory sauce beautifully.
4. Add a Side of Soup
Serve your meal with a light soup to start the meal. Classic Chinese soups like Hot and Sour Soup or Wonton Soup make a great appetizer that balances the richness of the stir fry.
Common Mistakes to Avoid
While Chinese Beef and Broccoli is simple to make, there are a few common mistakes that can affect the final result. Here are some tips to avoid them:
1. Overcooking the Beef
Overcooked beef can turn tough and chewy. Stir-fry the beef quickly over high heat to retain its tenderness. Remember, it will continue cooking in the sauce, so don’t overdo it in the skillet.
2. Using the Wrong Cut of Beef
Choosing the wrong cut of beef can lead to a less-than-ideal texture. For the best results, use tender cuts like flank steak, sirloin, or ribeye. These cuts are quick to cook and remain juicy when stir-fried.
3. Overcooking the Broccoli
Broccoli should be slightly crisp and tender. Overcooking it can result in soggy, discolored florets. Blanch it briefly before stir-frying to preserve its texture.
4. Incorrect Sauce Consistency
If your sauce turns out too runny or too thick, adjust accordingly. For a thicker sauce, let it simmer for longer until it reduces. If it’s too thick, add a little water or broth to loosen it up.
Chinese Beef and Broccoli Recipe Card
Ingredients
For the Stir Fry:
12 oz (360g) beef fillet, flank, or rump (see Notes for tenderizing option)
4-5 cups broccoli florets (1 head), cooked (see Notes for blanching)
1 clove garlic, finely chopped
1 tsp fresh ginger, finely chopped
2 tbsp oil (for stir-frying)
For the 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 (or dry sherry, mirin as substitute)
1/8 tsp Chinese five-spice powder
1 tsp sesame oil (optional)
1/8 tsp black pepper
Optional for Serving:
Sesame seeds (for garnish)
Instructions
In a small bowl, mix cornstarch with water to create a slurry. Add the remaining sauce ingredients and stir well. Set aside.
Slice the beef into 1/4″ (0.5 cm) thick strips, cutting against the grain. If using an economical cut, marinate in a mixture of cornstarch and water to tenderize (see Notes for details).
Heat oil in a large skillet or wok over high heat. Once the pan is hot, add the sliced beef in a single layer. Let it brown for about 1 minute without stirring.
Stir the beef for another 10 seconds to finish cooking. Add garlic and ginger, stir-frying for another 30 seconds until fragrant and the beef is no longer pink.
Pour the prepared sauce into the skillet with the beef. Add 1 cup of water, stirring to coat evenly.
When the sauce begins to bubble, add the broccoli. Stir to coat the broccoli with the sauce, letting it simmer for 1 minute or until the sauce thickens.
Remove from heat and serve over steamed rice or noodles. Garnish with sesame seeds if desired.
Notes
Tenderizing Beef: For extra tender beef, use the “velveting” technique by marinating the sliced beef in a mixture of cornstarch, egg white, and a bit of soy sauce for about 10 minutes.
Beef Cuts: Flank, sirloin, ribeye, or even rump steak work well for stir-frying. Slice thinly against the grain for maximum tenderness.
Broccoli: For optimal texture, blanch the broccoli in boiling water for 1 minute, then drain. This keeps it tender yet crisp.
Soy Sauce: Dark soy sauce adds depth and color to the sauce, but you can substitute with more light soy sauce if necessary.
Nutritional Facts (Per Serving)
Calories: 392 kcal
Protein: 43.5g
Carbs: 16.7g
Fat: 18.3g
Saturated Fat: 3.8g
Cholesterol: 89mg
Sodium: 1101mg
Potassium: 517mg
Fiber: 4.1g
Sugar: 4.1g
Vitamin A: 950 IU
Vitamin C: 187.3 mg
Calcium: 100mg
Iron: 3.1mg
