Chinese Beef and Broccoli: 7 Easy Tips For Tender Results

Craving takeout comfort without the wait? Chinese Beef and Broccoli delivers juicy strips of beef, crisp-tender broccoli, and a glossy brown sauce you can make in minutes. This stovetop classic uses pantry staples and a simple technique for ultra-tender meat. You’ll get big wok-style flavor with one pan, quick prep, and zero fuss.

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Learn more about another better-than-takeout bowl: Delicious Bang Bang Chicken Bowl.

Why This Recipe

This Chinese Beef and Broccoli is made for busy nights when you want a balanced, protein-and-veggie dinner fast. It’s family friendly, customizable, and reheats beautifully for lunch boxes. The sauce thickens reliably, clings to every bite, and keeps the broccoli vibrant and snappy.

Hosting or meal prepping? Double the batch, cook the broccoli to crisp-tender, and finish everything right before serving. An alcohol-free swap replaces Shaoxing wine so the recipe stays inclusive without sacrificing depth.

Discover great ideas like cheesy weeknight casseroles: Chicken Spaghetti Recipe.

Why You Will Love Chinese Beef and Broccoli

Minimal chopping and a fast stovetop cook
Pantry-friendly sauce you can whisk in 1 minute
Tender beef thanks to thin slicing and quick cooking
Family-friendly flavors with adjustable sweetness and heat
Flexible: serve with rice, cauliflower rice, or noodles
Consistent results using clear cues and simple timing

Ingredients You Will Need

Cornstarch + water: creates body in the sauce so it coats beef and broccoli; also softens texture.
Sugar: balances salty-savory notes.
Dark soy sauce & light soy sauce (Note 1): color, umami, and seasoning; use both for depth plus brightness.
Chinese cooking wine (Shaoxing wine) (Note 2): traditionally adds aroma; see Note 2 for an alcohol-free swap used in this recipe.
Chinese five spice (Note 3): a whisper of warm spice that rounds the sauce.
Sesame oil (optional): toasty finish; a little goes a long way.
Black pepper: gentle heat and aroma.
Oil: high-heat searing for beef and aromatics.
Beef fillet, flank, or rump (Note 4): slice thinly against the grain for tenderness.
Garlic & fresh ginger: classic fragrance and savory bite.
Broccoli florets (Note 5): par-cooked for a bright green, crisp-tender finish.
Water: helps steam and marry flavors.

Don’t miss our 5-minute flavor booster for veggies and rice: 3-Ingredient Garlic Butter.

Substitutions & Add-Ins

Alcohol-free “Shaoxing” swap: use 1 tbsp low-sodium beef broth plus 1/4 tsp rice vinegar and a pinch of sugar for complexity without alcohol.
Protein: try thin-sliced chicken thigh, turkey, or extra-firm tofu (press well).
Soy alternatives: tamari or coconut aminos; reduce sugar if using aminos.
Vegetables: snap peas, carrots, bok choy, or mushrooms.
Gluten-friendly: choose tamari and a gluten-free dark soy alternative if needed.
Heat level: add red pepper flakes or a sliced fresh chili.

Step-by-Step Instructions

Prep the beef: Freeze beef 15 to 20 minutes for easier slicing. Slice thinly against the grain. Pat dry to help searing.
Whisk the sauce: In a bowl, combine cornstarch, water, sugar, dark soy, light soy, the alcohol-free Shaoxing substitute (see above), five spice, sesame oil if using, and black pepper. Stir until smooth.
Par-cook broccoli: Blanch in boiling water 1 to 2 minutes until bright green and crisp-tender; drain well. This keeps broccoli vivid and prevents watery sauce.
Sear the beef: Heat 1 tbsp oil in a large skillet or wok over medium-high. Add half the beef in a single layer. Sear 45 to 60 seconds per side just until browned; remove. Repeat with remaining oil and beef. Do not overcook.
Bloom aromatics: Reduce heat to medium. Add garlic and ginger; stir 20 to 30 seconds until fragrant.
Sauce and steam: Return beef to the pan, add broccoli and 1 cup water. Pour in the sauce, stirring constantly.
Thicken: Increase heat to medium-high and simmer 1 to 2 minutes until the sauce turns glossy and coats the back of a spoon. Adjust salt or sugar to taste.
Serve: Remove from heat. Drizzle a few drops of sesame oil if desired. Serve immediately over steamed rice.

Visual cues: Sauce should be shiny and clingy, broccoli bright green, and beef still tender with no gray dryness.
Why it works: Quick searing preserves juiciness, and cornstarch locks in moisture while thickening the sauce.

Tips for Perfect Results

Slice beef thinly against the grain for tenderness.
Pat beef dry before searing to encourage browning.
Cook in batches so the pan stays hot and meat doesn’t steam.
Par-cook broccoli briefly; overcooking dulls color and softens texture.
Stir sauce before pouring; cornstarch settles quickly.
Simmer just until thickened; extended boiling can make beef tough.
Finish with a splash of sesame oil for aroma if you like.
Serve immediately; the sauce is glossiest right off the heat.

Serving Ideas & Variations

Classic bowl: spoon over jasmine rice with a sprinkle of sesame seeds and scallions.
Lower carb: serve with cauliflower rice or steamed zucchini ribbons.
Noodle night: toss with cooked lo mein or rice noodles.
Veggie boost: add mushrooms or baby bok choy in the last 2 minutes.
Citrusy: finish with a squeeze of orange or lemon for brightness.

Storage, Freezing & Reheating

Fridge: 3 to 4 days in an airtight container.
Freezer: up to 2 months. Cool completely, portion, and freeze flat.
Thaw: overnight in the fridge.
Reheat:
- Skillet: medium heat with a splash of water, 3 to 4 minutes.
- Microwave: 60 to 90 seconds, stirring once.
- Avoid boiling to keep beef tender and broccoli crisp.

Recipe FAQs

How do I prevent the beef from being tough and chewy?

The secret to tender beef is a technique called “velveting.” This involves marinating thin strips of beef with ingredients like baking soda and cornstarch. The baking soda helps break down muscle fibers, while the cornstarch creates a protective coating that keeps the beef moist during quick cooking. It’s also crucial to slice the beef thinly and against the grain. For an alcohol-free kitchen, replace any wine in velvet marinades with broth and a touch of rice vinegar.

What cut of beef is best for this dish?

The best cuts for Chinese Beef and Broccoli are lean cuts that cook quickly. Flank steak, skirt steak, and flat iron steak are popular options. These cuts are flavorful and, when sliced properly and “velveted,” they become incredibly tender.

What are the main ingredients in the sauce?

The classic savory brown sauce typically uses a mix of light and dark soy sauce, a touch of sugar, sesame oil, and cornstarch for thickening. Traditionally, Shaoxing wine is used; for an alcohol-free approach, substitute low-sodium broth with a little rice vinegar and a pinch of sugar.

Is Beef and Broccoli a traditional Chinese dish?

While it’s a staple in Chinese-American cuisine, the dish is not strictly traditional. It’s believed to have been created by Chinese immigrants in the United States, adapting a dish with “gai lan” (Chinese broccoli) to use Western broccoli, which was more readily available.

Conclusion

This Chinese Beef and Broccoli is fast, deeply savory, and wonderfully balanced—tender beef, crisp broccoli, and a glossy, clingy sauce. It fits busy weeknights, scales for meal prep, and stays inclusive with an easy alcohol-free swap. If you cook it, please leave a comment and star rating to help others find the recipe, and share your bowl on Pinterest or Facebook. What do you like serving alongside Chinese Beef and Broccoli: rice, noodles, or something fresh and crunchy?

Check out a simple appetizer to start your Asian-inspired dinner: Ricotta Dip with Hot Honey.

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