Name: Chinese Beef and Broccoli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb flank steak or skirt steak, thinly sliced against the grain; 3 tbsp soy sauce; 1 tbsp peanut oil or vegetable oil; 1 tbsp cornstarch; 1/2 tsp baking soda (optional, for tenderizing); 1/2 cup chicken or beef broth; 2 tbsp Shaoxing wine or dry sherry; 1 tbsp dark soy sauce (optional); 1 tbsp brown sugar or white sugar; 3 cups broccoli florets; 3 cloves garlic, minced; 1 tbsp fresh ginger, minced; 1 tsp sesame oil

Jump to Recipe·Leave a Review

This Chinese Beef and Broccoli recipe is one of my go-to meals when I want something fast, flavorful, and satisfying. It’s made in one pan, loaded with tender beef, crisp broccoli, and a delicious savory sauce that soaks perfectly into a bowl of rice. It tastes like take-out, but it’s even better homemade.

Chinese Beef and Broccoli

Why I’ll Love This Recipe

I like how quick this is to make—it’s ready in about 30 minutes and doesn’t require a wok. I get to enjoy bold, rich flavors with minimal cleanup, which makes it perfect for busy weeknights. The beef turns out tender every time, and the sauce is so good I always want extra to drizzle over rice.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

flank steak or skirt steak, thinly sliced
soy sauce
peanut oil or vegetable oil
cornstarch
baking soda (optional, for tenderizing)
chicken or beef broth
Shaoxing wine or dry sherry
dark soy sauce (optional)
brown sugar or white sugar
broccoli florets
garlic, minced
ginger, minced
sesame oil

Directions

I start by slicing the beef very thin against the grain and tossing it with soy sauce, a bit of oil, cornstarch, and optionally baking soda. I let that marinate while prepping the other ingredients.
I mix the sauce in a bowl—broth, wine, both soy sauces, sugar, and cornstarch—until smooth.
I add a splash of water to a large skillet or pan and steam the broccoli briefly with the lid on until it’s just tender. Then I remove it and dry the pan.
I heat oil in the same pan and sear the beef in batches until browned and cooked through.
Once all the beef is cooked, I add the garlic and ginger, stir for a few seconds, and pour in the sauce.
I return the broccoli to the pan, toss everything together, and let the sauce bubble and thicken to coat everything nicely.
Right before serving, I drizzle in sesame oil and give it a final toss.

Servings and timing

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 3 to 4 servings

Variations

Sometimes I add bell peppers, snap peas, or carrots for more color and crunch. I also like using skirt steak when I can’t find flank—it cooks fast and still turns out juicy. When I want a little heat, I stir in chili flakes or a spoon of chili garlic sauce. For a gluten-free version, I swap soy sauce with tamari.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I usually use a skillet over medium heat and add a splash of water if the sauce looks too thick. The microwave also works for quick reheats, about 1–2 minutes per serving. I try not to freeze it since the broccoli can get mushy after thawing.

FAQs

What’s the best cut of beef to use?

I like using flank steak or skirt steak because they’re tender when sliced thinly against the grain and cook quickly.

Do I really need to marinate the beef?

Yes—it helps the beef stay juicy and tender, especially with a bit of cornstarch and baking soda in the mix.

Can I use frozen broccoli?

Fresh is best, but if I use frozen broccoli, I thaw and dry it well first so it doesn’t water down the sauce.

Why is my sauce too thin?

If the sauce doesn’t thicken enough, I stir in a slurry of cornstarch and water, then simmer it for another minute until it coats the beef and broccoli.

Can I make it ahead of time?

It tastes best fresh, but I sometimes prep everything in advance and cook it just before dinner. Leftovers reheat well for lunches too.

Conclusion

This Chinese Beef and Broccoli is everything I love in a weeknight dinner—quick, easy, and packed with flavor. I get the rich, saucy goodness of take-out right from my own kitchen, and it’s easy to change things up depending on what I have. It’s one of those recipes I keep coming back to.