This homemade Chinese Beef and Broccoli delivers tender, velvety beef strips coated in a glossy, savory sauce, tossed with vibrant green broccoli florets. Inspired by classic restaurant flavors, it’s easy enough for weeknights yet impressive enough for guests.
Why You’ll Love Chinese Beef and Broccoli
• Velveting technique yields ultra-tender steak
• Bright, crisp-tender broccoli balances rich sauce
• Quick 30-minute prep and cook time
• Uses pantry staples and minimal equipment
• Easily customized for spice, gluten-free or added veggies
Ingredients
- For the Beef Marinade
- 1 lb (450 g) flank steak, thinly sliced against the grain
- 2 tsp baking soda
- 2 tbsp water
- 1 tsp kosher salt
- 1 tbsp cornstarch
- 1 tbsp low-sodium soy sauce
- 1 tbsp Shaoxing cooking wine (or dry sherry)
- 1 tsp sesame oil
- ¼ tsp white pepper
- For the Sauce
- 2 tbsp oyster sauce
- 2 tbsp low-sodium soy sauce
- 1 tbsp Shaoxing cooking wine
- 1 tsp granulated sugar
- ⅔ cup (160 ml) beef broth or water
- 1 tsp cornstarch
- For the Stir-Fry
- 1 head broccoli (about 12 oz/340 g), cut into florets
- 2 tbsp vegetable oil, divided
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, peeled and minced
- Garnish
- 1 tsp toasted sesame seeds
Directions
1. Prep the Beef: Place sliced flank steak in a medium bowl. In a small bowl, whisk together baking soda, water and salt until baking soda dissolves. Add cornstarch and whisk until smooth. Stir in soy sauce, Shaoxing wine, sesame oil and white pepper. Pour marinade over steak, toss well to coat, then let rest 30 minutes at room temperature (or up to 1 hour refrigerated).
2. Rinse and Dry: After marinating, transfer beef to a fine-mesh sieve and rinse under cold running water to remove excess baking soda. Drain thoroughly, then pat pieces dry with paper towels.
3. Blanch Broccoli: Bring a pot of water to a rolling boil. Add broccoli florets and blanch 60 seconds until bright green and just tender. Use a slotted spoon to transfer broccoli to an ice bath. After 30 seconds, drain and set aside.
4. Make Sauce: In a bowl, whisk oyster sauce, soy sauce, Shaoxing wine, sugar, beef broth and cornstarch until no lumps remain. Set aside.
5. Stir-Fry Beef: Heat a wok or large skillet over high heat until smoking. Add 1 tbsp vegetable oil and swirl to coat. Add half the beef in a single layer and let sear undisturbed 20 seconds. Stir-fry 1 minute until about 80% cooked. Transfer to a plate and repeat with remaining beef, adding the second tablespoon oil if needed.
6. Aromatics: In the same wok, add garlic and ginger. Stir-fry 10–15 seconds until fragrant, taking care not to burn.
7. Thicken Sauce: Give sauce a quick stir, then pour into wok. Stir constantly until sauce comes to a simmer and thickens, about 30 seconds.
8. Combine Everything: Return beef and drained broccoli to the wok. Toss thoroughly to coat in sauce and heat through, about 30 seconds.
9. Finish and Serve: Drizzle a few drops of sesame oil over the stir-fry, toss once more, then transfer to a serving platter. Sprinkle toasted sesame seeds on top.
Pro Tips and Variations
• Slice steak thinly across the grain for maximum tenderness.
• Rinse off baking soda fully to avoid any off-flavors.
• Swap Shaoxing wine with dry sherry or omit for alcohol-free.
• Add a pinch of red pepper flakes or Szechuan peppercorns for kick.
• Substitute oyster sauce with hoisin and increase soy sauce for a sweeter profile.
• Use Chinese broccoli (gai lan) instead of regular broccoli for authenticity.
• For gluten-free, replace soy sauces with tamari and use gluten-free oyster sauce.
Serving Suggestions
• Spoon over steamed jasmine or basmati rice.
• Serve alongside vegetable fried rice or chow mein.
• Offer with steamed dumplings or potstickers for a complete meal.
• Garnish with sliced scallions, extra sesame seeds or a drizzle of chili oil.
Storage/Reheating
• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce.
• Microwave-safe container: cover loosely and heat in 1-minute bursts, stirring between.
• Not recommended for freezing—the broccoli will become too soft.
FAQs
Can I use a different beef cut?
Yes—skirt steak, sirloin or tri-tip work, but slice very thinly against the grain.
How do I make this vegetarian?
Replace beef with tofu or seitan, double the oyster sauce or use mushroom stir-fry sauce.
What if I don’t have Shaoxing wine?
Dry sherry or mirin are suitable substitutes; omit entirely if needed.
Can I prep ahead?
You can slice beef and make the sauce up to a day ahead; marinate just before cooking.
My sauce is too thin or too thick—how to fix?
For thin sauce, toss in an extra ¼–½ tsp cornstarch slurry. For too thick, stir in a splash of broth.
Conclusion
This Chinese Beef and Broccoli recipe brings tender velveted steak, crisp-tender broccoli and a rich, glossy sauce to your table in just 30 minutes. Perfect for busy weeknights or date-night dinners, it’s a versatile stir-fry that you can easily adapt to your tastes. Enjoy restaurant-quality flavors at home with simple techniques and everyday ingredients.
