If you’re craving that classic takeout flavor but want to whip it up fresh in your own kitchen, this Chinese Beef and Broccoli Recipe is pure magic. What I love most about it is how quickly it comes together while still delivering those rich, savory notes from the soy-based sauce and tender beef slices. It’s perfect for a weeknight dinner when you want something satisfying yet not complicated.
This recipe hits that sweet spot between restaurant-quality and homey comfort. From the first time I made it, my family went crazy for the tender beef paired with crisp-tender broccoli and that luscious, thick sauce. You’ll find that once you nail this recipe, it becomes your go-to for when you want a reliable, tasty meal with minimal fuss.
Why You’ll Love This Recipe
- Quick & Easy: Ready in about 20 minutes, perfect for busy nights without sacrificing flavor.
- Authentic Flavor: Includes Chinese cooking wine and five-spice powder for that restaurant-quality taste.
- Tender Beef Every Time: Tips on slicing and selection ensure your beef stays juicy and tender.
- Versatile & Family-Friendly: Easily customized to your spice preference and loved by kids and adults alike.
Ingredients You’ll Need
The magic of this Chinese Beef and Broccoli Recipe comes down to fresh, simple ingredients working together. Shop for fresh broccoli and a good-quality cut of beef and you’re already halfway there.
- Cornstarch / Cornflour: This thickens the sauce to that glossy Chinese takeout style you know and love.
- Water: Helps dissolve the cornstarch and balance the sauce.
- Sugar: Just a touch to balance the salty and savory flavors.
- Dark Soy Sauce: Provides depth and that rich color to the sauce.
- Light Soy Sauce: Adds saltiness and nuanced flavor without overpowering.
- Chinese Cooking Wine (Shaoxing Wine): The secret ingredient for authenticity, but you can sub dry sherry if needed.
- Chinese Five Spice Powder: A fragrant blend that gives the dish an unmistakable warmth and subtle complexity.
- Sesame Oil (optional): Adds a wonderful nutty aroma and final flourish to the sauce.
- Black Pepper: For a subtle kick that rounds out the flavor.
- Oil (for stir-frying): Use a neutral oil with a high smoke point like vegetable or canola.
- Beef (fillet, flank, or rump): Select a tender cut and slice thinly against the grain for the best texture.
- Garlic clove: Freshly minced for that unmistakable punch.
- Fresh Ginger: Finely chopped, it brightens the dish with a little zing.
- Broccoli Florets: Crisp-tender is the goal—parboiling before stir-frying gives the best results.
- Additional Water (for stir-fry): Helps create the sauce and steam the broccoli briefly.
Variations
I’ve played around with this Chinese Beef and Broccoli Recipe quite a bit, and you can easily tweak it to suit your mood or dietary needs. Don’t be shy about swapping things up — that’s part of the fun!
- Vegetarian Version: I’ve swapped beef for firm tofu or seitan, and it soaks up the sauce beautifully!
- Spicy Twist: Add a few dashes of chili oil or fresh sliced chili for a kick my family adores.
- Extra Veggies: Throw in bell peppers, snow peas, or baby corn for a colorful and crunchy addition.
- Gluten-Free: Use tamari instead of soy sauce, and check your Chinese cooking wine for gluten content.
How to Make Chinese Beef and Broccoli Recipe
Step 1: Prepare Your Sauce and Beef
Mix the cornstarch with water until smooth in a small bowl, then stir in sugar, dark and light soy sauces, Chinese cooking wine, five-spice powder, sesame oil (if using), and black pepper. This combo is your flavor base — be sure to give it a good whisk so it’s lump-free. Then, slice your beef thinly against the grain; this is key for tenderness. Toss the beef slices in about 2 tablespoons of the sauce mixture and let it sit while you prep the rest.
Step 2: Cook Your Beef and Aromatics
Heat your oil in a skillet or wok over high heat — hot enough that the beef sizzles when it hits the pan. Spread it out and let it sear undisturbed for about a minute to get that lovely caramelization. Then stir for 10 seconds before quickly adding garlic and ginger. Stir-fry these together for another 30 seconds until the beef loses its pink color. At this point, it’s okay if the beef isn’t fully cooked—we’ll finish it in the sauce.
Step 3: Add Sauce, Broccoli, and Simmer
Pour in the remaining sauce mixture and 1 cup of water. Stir everything together as the sauce starts to bubble, then add the broccoli florets. Give everything a good toss so every floret gets coated in that delicious sauce. Let it simmer for about 1 minute until the sauce thickens and clings to the beef and broccoli. Be sure to remove from heat right away so you don’t overcook the broccoli — you want it to stay crisp-tender.
Pro Tips for Making Chinese Beef and Broccoli Recipe
- Slice Beef Against the Grain: This simple trick makes all the difference in tenderness — always slice perpendicular to the muscle fibers.
- Don’t Skip the Chinese Cooking Wine: It adds umami and complexity that really lifts the sauce from good to great.
- Use High Heat When Stir-frying: A hot pan caramelizes the beef nicely and prevents it from stewing in its juices.
- Broccoli Timing Matters: Blanching or parboiling the broccoli beforehand ensures it cooks evenly and stays vibrant green and crisp.
How to Serve Chinese Beef and Broccoli Recipe
Garnishes
I love sprinkling toasted sesame seeds over the top for a bit of crunch and nuttiness that complements the savory sauce. If you want a little freshness, chopped green onions or a few sprigs of cilantro brighten things up beautifully.
Side Dishes
White jasmine rice is my go-to to soak up all that delicious sauce, but you could also serve it over brown rice or even cauliflower rice if you’re watching carbs. For something extra, steamed dumplings or an egg drop soup on the side complete the meal perfectly.
Creative Ways to Present
For a dinner party or special occasion, I’ve served this dish in individual mini woks or cast iron skillets to keep it hot and add some rustic charm. Another fun idea is to use lettuce leaves so guests can wrap the beef and broccoli for a fresh, handheld bite.
Make Ahead and Storage
Storing Leftovers
I store any leftover Chinese Beef and Broccoli in an airtight container in the fridge. The sauce thickens as it cools, so I usually add a splash of water when reheating to bring back that lovely, saucy consistency.
Freezing
I’ve frozen this dish before, but I recommend freezing it without the broccoli and adding fresh broccoli when reheating. The beef and sauce freeze beautifully and reheat well without losing flavor.
Reheating
Reheat gently on the stovetop over low heat, stirring often and adding a little water to loosen the sauce. Microwave works too, but be mindful not to overcook the beef so it stays tender.
FAQs
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Can I make this Chinese Beef and Broccoli Recipe ahead of time?
Yes! You can prepare the sauce and slice the beef in advance to save time. For best results, cook the broccoli just before serving so it stays crisp and vibrant.
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What’s the best cut of beef for this recipe?
I recommend tender cuts like flank, rump, or fillet. Just be sure to slice thinly and against the grain to keep it tender. Avoid slow-cooking cuts unless you tenderize them properly.
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Is there a substitute for Chinese cooking wine?
Dry sherry is a great substitute, and if you prefer non-alcoholic options, low-sodium chicken broth mixed into the sauce can work well too.
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How do I keep the broccoli crisp in this dish?
Parboiling or blanching your broccoli before stir-frying ensures it stays tender-crisp. Avoid overcooking by simmering it just a minute in the sauce at the end.
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Can I add other vegetables to this recipe?
Absolutely! Bell peppers, snap peas, carrots, or baby corn all work well and add extra color and texture.
Final Thoughts
This Chinese Beef and Broccoli Recipe holds a special place in my kitchen because it’s comforting, quick, and delivers on flavor every time. Once you try making it yourself, you’ll see it’s not just a copy of takeout, but something you can proudly call your own creation. I can’t recommend it enough—grab your wok and give it a go. You’re going to love how easy it is to get that perfect balance of tender beef, crisp broccoli, and savory sauce that brings everyone back for seconds.
Print
Chinese Beef and Broccoli Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 – 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
A classic Chinese Beef and Broccoli stir-fry featuring tender beef slices cooked quickly with garlic, ginger, and broccoli in a flavorful soy-based sauce. This easy and authentic recipe delivers a delicious, restaurant-style dish perfect for a weeknight dinner.
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
- 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 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 well to combine.
- Prepare Beef: Slice the beef into 1/4″ (0.5cm) thick slices against the grain for tenderness. Place the beef slices and 2 tablespoons of the prepared sauce into a separate bowl and set aside to marinate briefly.
- Heat Skillet and Cook Beef: Heat 2 tablespoons of oil in a skillet over high heat. Add the beef and spread it out evenly. Let it sit without stirring for 1 minute to brown.
- Stir and Add Aromatics: Stir the beef for about 10 seconds, then add the finely chopped garlic and ginger. Continue stirring 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 stir to mix everything evenly while the sauce starts to bubble.
- Add Broccoli and Simmer: Add the cooked broccoli florets to the skillet. Stir them well to coat with the sauce, then let the mixture simmer for 1 minute or until the sauce has thickened to your liking.
- Finish and Serve: Remove the skillet from heat immediately to prevent overcooking. Serve the beef and broccoli hot over steamed rice and sprinkle with sesame seeds if desired.
Notes
- Dark soy sauce gives the sauce a deeper color and richer flavor compared to light soy sauce. You can substitute all-purpose or just light soy sauce, but the sauce color will be lighter. Avoid using only dark soy sauce as it can overpower the dish.
- Chinese cooking wine (Shaoxing wine) is essential for authentic flavor. Dry sherry or cooking sake can be used as substitutes. If using mirin, omit sugar from the sauce. For non-alcoholic options, replace 3/4 cup water with low sodium chicken broth.
- Chinese Five Spice Powder is a common blend of spices available in the herb and spice section and adds distinctive flavor to the sauce.
- For tender beef, slice against the grain. Suitable cuts include rump, flank, sirloin, t-bone, and scotch fillet. Tenderizing methods are needed for tougher cuts like chuck.
- To parboil broccoli, boil in water until it just returns to boil, then cook for 40 seconds (for crisp-tender) to 1 minute (for tender), then drain. Residual heat will finish cooking.
- This recipe is adapted from Woks of Life, a trusted source for authentic Chinese takeout recipes.
- Nutrition values are estimated per serving excluding rice.
