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Chinese beef and broccoli stir fry in black skillet with glossy brown sauce, tender beef strips and bright green broccoli florets

Easy Chinese Beef and Broccoli (Better Than Takeout!)

This authentic Chinese Beef and Broccoli recipe transforms your kitchen into a Chinese restaurant, delivering tender beef, crisp broccoli, and glossy sauce in just 20 minutes. With restaurant-quality results at a fraction of the cost and sodium, you'll never need takeout again.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Chinese-American
Calories: 291
Ingredients Method Notes

Ingredients
  

  • 1 lb flank steak skirt steak, or sirloin, sliced against the grain
  • 1 tbsp soy sauce
  • 1 tbsp peanut oil
  • 1 tbsp cornstarch
  • 1/2 tsp baking soda optional
  • 1/2 cup chicken stock or beef stock
  • 2 tbsp Shaoxing wine or dry sherry
  • 2 tbsp soy sauce
  • 1 tsp dark soy sauce or 1/2 tsp molasses with soy sauce
  • 2 tsp brown sugar
  • 1 tbsp cornstarch
  • 1 head fresh broccoli cut into florets
  • 1 tbsp peanut oil
  • 3 garlic cloves minced
  • 2 tsp fresh ginger minced

Method
 

  1. Slice beef against the grain into thin strips. Marinate with soy sauce, peanut oil, and cornstarch for 10 minutes.
  2. Whisk together chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Set aside.
  3. Steam broccoli with 1/4 cup water in skillet for 1 minute, then transfer to plate.
  4. Heat oil in skillet, sear beef in a single layer for 30 seconds per side until browned but still pink inside.
  5. Add garlic and ginger, stir for 10-15 seconds until fragrant.
  6. Return broccoli to skillet, stir sauce again, then pour over beef and broccoli. Stir for 1 minute until sauce thickens and coats everything.
  7. Serve immediately over rice or noodles.

Notes

Slice beef against the grain for tenderness. Don’t skip the short marinade—it creates the signature velvety beef texture.