There’s nothing quite like a bowl of Chinese Beef and Broccoli served over fluffy rice. Tender slices of beef, crisp green broccoli, and a glossy brown sauce come together in a comforting, satisfying meal — all made in one pan. It’s fast, healthier than take-out, and full of deep, savory flavor. Once you try this homemade version, you may never pick up the phone for delivery again.
This easy stir-fry brings everything you love about your favorite takeout order right to your kitchen. The best part? It’s quick enough for a weeknight but tastes like something straight out of a restaurant kitchen. And you don’t even need a wok — a simple skillet will do the job perfectly.
Why You’ll Love This Chinese Beef and Broccoli
There are a few reasons why this recipe deserves a permanent spot on your weeknight rotation:
- One Pan Wonder: Everything cooks in one pan, which means fewer dishes to clean up.
- Quick and Easy: Dinner is ready in about 30 minutes — faster than delivery!
- Saucy and Satisfying: The glossy brown sauce clings beautifully to every bite of beef and broccoli, making it perfect to serve over rice.
- Customizable: You can easily swap in other vegetables or adjust the spice level to suit your taste.
- No Special Equipment Needed: Even without a wok, you can achieve that authentic stir-fried flavor.
Choosing the Right Cut of Beef
The key to great Chinese Beef and Broccoli starts with choosing the right beef. My favorite cut is flank steak because it cooks up tender and juicy when sliced thinly against the grain. Skirt steak is another excellent option with a rich, beefy flavor.
If you’d like to save money by using a tougher cut like chuck, brisket, or round roast, don’t worry — there’s a trick to make it tender.
How to Tenderize Cheaper Cuts
Chinese restaurants often use a method called “velveting” to make meat soft and juicy. At home, you can get similar results by adding ½ teaspoon of baking soda (not baking powder!) to your beef marinade. Let it rest for about 30 minutes before cooking, and you’ll end up with tender slices that taste just like take-out.
Vegetable Add-Ins and Variations
While broccoli is the star of this dish, feel free to mix things up!
You can replace half of the broccoli with:
- Sliced carrots
- Red bell peppers
- Snow peas or snap peas
Each adds color and a slightly different texture. For vegetables that take longer to cook (like carrots), steam them at the same time as the broccoli. For delicate veggies (like peppers or snow peas), toss them in halfway through to preserve their crunch and bright color.
Mise en Place – Get Everything Ready First
Once you start cooking this stir-fry, things move fast — so it’s important to have all your ingredients ready before you turn on the heat.
Here’s what you’ll need at your fingertips:
- Marinated beef slices
- Bite-size broccoli florets
- Pre-mixed stir-fry sauce
- Minced garlic and ginger
When everything’s prepped, you can go from raw ingredients to dinner on the table in minutes.
Wok or Skillet? Here’s the Truth
You might think you need a wok to make authentic Chinese Beef and Broccoli, but that’s not the case. In fact, for many home kitchens (especially with electric or ceramic stoves), a deep skillet actually works better.
A skillet provides a wider, flatter surface, allowing you to sear the beef evenly without overcrowding the pan. You’ll get a nice, caramelized exterior and still have space for the vegetables and sauce.
If you do use a wok, make sure it has a large, flat bottom that fits snugly over your stove’s biggest burner. But don’t stress — a regular non-stick skillet will deliver excellent results.
Step-by-Step Overview
Making Chinese Beef and Broccoli at home couldn’t be simpler. Here’s the basic flow:
- Steam the broccoli right in the skillet using a bit of water — no separate pot needed.
- Sear the beef until it’s browned but still pink inside.
- Add garlic and ginger for that signature aromatic base.
- Pour in the sauce and return the broccoli to the pan.
- Toss everything together until the sauce thickens into a glossy glaze.
In just 15 minutes of cooking time, you’ll have a beautiful, saucy stir-fry ready to serve. The rich brown sauce coats every piece of beef and broccoli, and it’s absolutely irresistible spooned over a bowl of hot jasmine rice.
Spice It Up (Optional)
If you like a little heat, add a dash of sriracha or a drizzle of chili oil at the end. It gives the dish a warm, spicy edge that balances beautifully with the sweetness of the sauce.
Pro Tip: Cook Your Rice First
The sauce cooks quickly, so start your rice before you begin the stir-fry. That way, both will be ready at the same time — hot, fresh, and perfect for soaking up all that savory sauce.
Print
Better-Than-Takeout Chinese Beef and Broccoli
- Total Time: 30 min
Description
This Chinese Beef and Broccoli is a quick, one-pan stir fry made with juicy strips of beef, crisp-tender broccoli, and a rich, glossy brown sauce. It’s faster, healthier, and tastier than takeout — ready in just 30 minutes! Serve it over steamed rice for the ultimate homemade Chinese-style dinner.
Ingredients
For the Beef Marinade
1 lb (450 g) flank steak or skirt steak, sliced thinly against the grain
1 tablespoon soy sauce (use tamari for gluten-free)
1 tablespoon peanut oil or vegetable oil
1 tablespoon cornstarch
½ teaspoon baking soda (optional — for extra tender beef)
For the Sauce
½ cup chicken broth (or beef broth)
2 tablespoons Shaoxing wine (or dry sherry)
2 tablespoons soy sauce
1 teaspoon dark soy sauce (optional — adds deeper color)
2 teaspoons brown sugar (or white sugar)
1 tablespoon cornstarch
For the Stir-Fry
1 large head of broccoli, cut into bite-size florets
1 tablespoon peanut oil (or any neutral oil)
3 cloves garlic, minced
2 teaspoons fresh ginger, minced
(Optional garnish: drizzle of sesame oil, chili oil, or sprinkle of sesame seeds)
Instructions
-
Marinate the Beef:
In a medium bowl, combine sliced beef with soy sauce, oil, and cornstarch. Add baking soda if using. Mix until the meat is evenly coated. Let it rest for 10–15 minutes while preparing the other ingredients. -
Make the Sauce:
In a separate bowl, whisk together the chicken broth, Shaoxing wine, soy sauces, brown sugar, and cornstarch until smooth. Set aside. -
Steam the Broccoli:
Add ¼ cup of water to a large skillet over medium-high heat. When it begins to boil, add the broccoli florets and cover. Steam for about 1 minute, until bright green and slightly tender. Remove to a plate and wipe the pan dry. -
Sear the Beef:
Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the beef in a single layer and let it sear for about 30 seconds without stirring. Flip and cook another 30–45 seconds, until lightly browned but still a little pink inside. -
Add Aromatics:
Add the minced garlic and ginger. Stir quickly for 15–20 seconds until fragrant. -
Add Sauce and Broccoli:
Give the sauce a quick stir (to dissolve the cornstarch at the bottom) and pour it into the pan. Return the broccoli and toss everything together. -
Thicken and Serve:
Cook for 1–2 minutes until the sauce thickens and coats the beef and broccoli evenly. Remove from heat immediately to prevent overcooking. -
Serve Hot:
Enjoy your Chinese Beef and Broccoli over freshly steamed jasmine or white rice.
Notes
- Tenderizing Beef: If using a tough cut (like round or chuck), include baking soda in the marinade and let sit for at least 30 minutes before cooking.
- Soy Sauce Substitute: Use tamari or coconut aminos to make this recipe gluten-free.
- Dark Soy Sauce: Adds deeper color and flavor. If you don’t have it, replace it with ½ teaspoon molasses.
- Oil Options: Peanut oil adds a classic stir-fry aroma, but any neutral oil works fine.
- Add Veggies: You can mix in red bell peppers, carrots, or snow peas for extra color and crunch.
- For a Spicy Kick: Add a drizzle of chili oil or a spoonful of sriracha at the end.
- Prep Time: 15 min
- Cook Time: 15 min
- Cuisine: Chinese-Inspired
