Chinese Beef and Broccoli

Chinese Beef and Broccoli takes Emilia back to late-night Austin dinners after service, when sizzling woks turned simple flank steak and crisp broccoli into comfort in minutes. The first time she nailed velvety slices with a glossy, savory sauce, friends looked up mid-bite and grinned. Tender beef, snap-tender broccoli, and a balanced, garlicky glaze felt like a win every time. Now Chinese Beef and Broccoli anchors busy weeknights: quick prep, bold flavor, and foolproof technique. With a hot pan, a light marinade, and a cornstarch-thickened sauce, Chinese Beef and Broccoli delivers takeout joy—fast, fresh, and deeply satisfying.

Why You’ll Love This Chinese Beef and Broccoli

Chinese Beef and Broccoli delivers tender, restaurant-style beef, crisp-tender broccoli, and a glossy, garlicky sauce in 20 minutes, which makes weeknights feel easy and satisfying. A quick velveting marinade ensures juicy slices that sear fast and stay silky in the wok or skillet without overcooking. Moreover, a balanced sauce—soy, oyster, aromatics, and a splash of Shaoxing or broth—coats everything with takeout-level flavor at home. Finally, pantry staples power the entire dish, so no special shopping is required for bold, consistent results.

Ingredients For Chinese Beef and Broccoli

Choose flank, skirt, or sirloin; slice across the grain for tenderness, then pair with broccoli and a quick, shiny sauce.

Ingredient	Amount / Notes
Flank steak (or sirloin)	1 lb, thinly sliced across the grain
Broccoli florets	4 cups, bite-size; stems peeled and sliced optional
Neutral oil	2–3 tbsp, high-heat (canola/peanut)
Garlic & ginger	3 cloves garlic, 1 tbsp ginger, minced
Velveting marinade	1 tbsp soy sauce, 1 tsp Shaoxing or dry sherry, 1 tsp cornstarch, 1 tsp oil
Sauce base	3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp Shaoxing or broth, 1 tsp sugar
Slurry	1 tbsp cornstarch + 3 tbsp water

Substitutions & Variations For Chinese Beef and Broccoli

Swap sirloin or flap steak for flank when availability or budget shifts; slice thin to keep tenderness high. Use chicken thigh strips for a poultry version with the same velveting steps and sauce ratios for consistency. Replace Shaoxing with dry sherry or extra broth if alcohol-free; the sauce still reduces glossy and flavorful. Add mushrooms or snap peas for more veg, and finish with sesame oil or chili crisp to tailor heat and aroma.

Step-by-Step Instructions For Chinese Beef and Broccoli

• Marinate beef: Toss sliced beef with soy sauce, Shaoxing, cornstarch, and oil; rest 10–15 minutes to velvet for tenderness.
• Blanch broccoli: Boil 1 minute until bright green and crisp-tender; drain and pat dry to avoid watering the sauce.
• Sear beef: Heat a wok until smoking; add oil and sear beef in a single layer 45–60 seconds per side; remove to a plate.
• Aromatics: Add a touch more oil; stir-fry garlic and ginger 20–30 seconds until fragrant without browning.
• Sauce: Return beef; add soy, oyster, Shaoxing or broth, and sugar; toss 30 seconds, then add slurry to thicken glossy.
• Finish: Fold in broccoli; toss 30–60 seconds until coated and hot. Serve immediately over steamed rice.

Pro Tips for Success With Chinese Beef and Broccoli

• Slice beef partially frozen for ultra-thin, even strips that sear fast and stay tender.
• Dry broccoli after blanching to prevent diluting and to keep the sauce shiny and concentrated.
• Cook beef in batches; crowding steams the meat and toughens texture.
• Keep heat high and movement constant; glossy sauce forms best with quick reduction.
• Add slurry gradually; stop when the sauce lightly clings—over-thickening can turn gummy.

Storage & Reheating Tips For Chinese Beef and Broccoli

• Refrigerate in an airtight container up to 3 days; the sauce will loosen slightly as it rests.
• Reheat in a hot skillet with a splash of water or broth to re-gloss the sauce without overcooking.
• Freeze up to 2 months; thaw overnight and reheat fast over high heat for best texture.

What to Serve With This Chinese Beef and Broccoli

Serve Chinese Beef and Broccoli with steamed jasmine rice or fluffy medium-grain rice that soaks up the glossy sauce perfectly. Add quick sides like garlicky stir-fried bok choy or sesame cucumbers for freshness and crunch alongside the savory beef. Finish with scallions and toasted sesame seeds over the bowl, and pour hot green tea for a clean, balanced sip.

FAQs For Chinese Beef and Broccoli

• What cut works best? Flank steak is classic, but sirloin or flap steak slice thin and stay tender with velveting.
• Do I need Shaoxing wine? It adds depth; substitute dry sherry or extra broth for alcohol-free cooking.
• How do I avoid tough beef? Slice across the grain, velvet briefly, and sear hot in batches without crowding.
• Can I skip blanching broccoli? Blanching locks color and keeps a crisp bite; stir-fry alone risks uneven doneness.
• Is this gluten-free? Use gluten-free tamari and a certified gluten-free oyster sauce; confirm all labels.

Nutrition Information (per serving) :

Nutrient	Amount (approx.)
Calories	380
Protein	32 g
Carbohydrates	18 g
Total Fat	20 g
Fiber	4 g
Sodium	950 mg

Print