Chinese Beef and Broccoli is a classic dish featuring tender strips of beef and crisp broccoli florets cooked in a flavorful sauce made with soy, garlic, and a hint of ginger. The beef is usually seared just right to keep it juicy, while the broccoli stays bright and crunchy—a perfect balance of textures that make this dish so satisfying.
I love making this at home because it comes together quickly and the sauce is so simple but tastes rich and comforting. I usually marinate the beef briefly before cooking to make it extra tender, and I always steam the broccoli just enough so it keeps that fresh snap. It’s one of those meals where you feel like you ordered takeout but made it yourself!
My favorite way to enjoy Chinese Beef and Broccoli is over steamed rice, so all the sauce soaks into every bite. It’s a go-to when I want something hearty but not too heavy, and it’s a crowd-pleaser every time I make it for friends or family. Plus, it’s a great way to get a serving of green veggies while still feeling like a treat.
Key Ingredients & Substitutions
Beef: Flank steak or sirloin works best because they’re tender and slice thinly. If you want something leaner, try sirloin tip or even skirt steak. Always slice against the grain to keep the beef tender.
Broccoli: Fresh broccoli florets give great crunch and color. If fresh isn’t available, frozen broccoli can work—just don’t overcook it to keep it crisp.
Soy Sauce and Oyster Sauce: These add the deep umami flavor. If you don’t have oyster sauce, hoisin sauce is a sweeter alternative. Low sodium soy sauce is good if you want to control saltiness.
Shaoxing Wine: Adds authentic flavor. If needed, substitute with dry sherry or a splash of rice vinegar mixed with a little sugar.
Cornstarch: Used both in the marinade and sauce to tenderize beef and thicken the sauce. Tapioca starch or arrowroot can replace it if needed.
How Do You Get Tender Beef and Crisp Broccoli Every Time?
The key is timing and technique in cooking both ingredients. Here’s my go-to method:
- Marinate beef: Mix beef with cornstarch, soy sauce, and wine to tenderize and season. Even 15 mins helps.
- Blanch broccoli: Boil for just 1-2 minutes then immediately cool in ice water. This keeps it bright and crunchy.
- Stir-fry beef fast: Use high heat and cook in one layer just a few minutes until browned but not overdone.
- Cook aromatics briefly: Garlic and ginger should be fragrant but never burnt, about 30 seconds.
- Combine and sauce: Add beef back with broccoli and pour sauce in. Stir often until the sauce thickens and coats everything nicely.
Keeping the beef thin and cooking on high heat quickly makes it juicy. Blanching broccoli and avoiding overcooking keeps texture. This balance lets both shine in the dish!
Equipment You’ll Need
- Large skillet or wok – heats evenly and gives enough space to stir-fry beef and broccoli quickly.
- Sharp chef’s knife – helps you slice beef thinly and chop broccoli florets neatly.
- Cutting board – sturdy surface to prep all your ingredients safely.
- Mixing bowls – handy for marinating beef and whisking together the sauce.
- Slotted spoon or tongs – great for lifting blanched broccoli out of boiling water without splashing.
- Measuring spoons and cups – keep your sauce balanced and consistent every time.
Flavor Variations & Add-Ins
- Swap beef for chicken breast or thighs for a lighter or more budget-friendly version; chicken cooks quickly and soaks up the sauce well.
- Add sliced mushrooms for an earthy flavor and extra texture; shiitake or cremini work especially well.
- Stir in some red pepper flakes or a splash of chili garlic sauce if you like a little heat.
- Mix in water chestnuts or snap peas for extra crunch and a fresh contrast to the tender beef and broccoli.
Equipment You’ll Need:
- Large skillet or wok – for quick, even stir-frying.
- Sharp chef’s knife – to thinly slice the beef and cut broccoli.
- Cutting board – to prep all your ingredients safely.
- Mixing bowls – one for marinating the beef and another for mixing the sauce.
- Slotted spoon or tongs – to easily remove the blanched broccoli from boiling water.
- Measuring spoons and cups – to get the sauce and marinade just right.
Variations to Try:
- Protein swaps: Use chicken breast, chicken thighs, or even thinly sliced pork instead of beef for a different taste but similar cooking style.
- Extra veggies: Add sliced mushrooms, snap peas, or water chestnuts for added crunch and variety.
- Spicy kick: Stir in a spoonful of chili garlic sauce or sprinkle some red pepper flakes when cooking the aromatics.
- Sauce tweaks: Substitute oyster sauce with hoisin sauce if you want a sweeter flavor, or add a splash of sesame oil at the end for a nutty aroma.
Can I Use Frozen Broccoli for Beef and Broccoli?
Yes, you can! Just thaw it completely and drain any excess water before cooking to prevent the dish from becoming soggy. Adjust blanching time since frozen broccoli is already partially cooked.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through, adding a splash of water or broth to loosen the sauce if needed.
Can I Make This Recipe Ahead of Time?
Absolutely! Marinate the beef up to 24 hours in advance for even more flavor. You can also prepare the sauce ahead and keep broccoli blanched and refrigerated, then quickly stir-fry everything when ready.
What Can I Substitute for Shaoxing Wine?
If you don’t have Shaoxing wine, dry sherry is a great substitute. Alternatively, you can use a mixture of rice vinegar with a pinch of sugar to mimic the flavor profile, but use sparingly to avoid overpowering the dish.
