Chinese Beef and Broccoli Recipe Easy Weeknight Dinner Quick

There is something comforting about a steaming plate of Chinese Beef and Broccoli: the glossy, mahogany sauce cloaks tender ribbons of beef and vibrant emerald florets, while the aroma of garlic and toasted sesame oil lures everyone to the table. As you cook, the kitchen fills with the sweet-salty perfume of soy and oyster sauce, and the contrast of crisp broccoli against silky beef creates a satisfying textural duet. This dish feels both familiar and celebratory, a weekday workhorse that can also become the centerpiece of a shared meal.

Why You’ll Love This Chinese Beef and Broccoli:

Chinese Beef and Broccoli is a celebration of contrasts—crisp versus tender, savory versus subtly sweet, glossy sauce versus fresh green. It’s a recipe that showcases the natural flavors of good ingredients while using a few simple techniques to elevate them. The marinated beef becomes impossibly tender when cut and treated correctly, and the broccoli maintains its snap and bright color when blanched and then finished in a hot pan. The sauce is rich and lacquered, clinging to every piece without feeling heavy. This dish is versatile—serve it over steaming jasmine rice, alongside noodles, or over cauliflower rice for a lighter option. It’s visually appealing, too: dark, glossy beef and brilliant green broccoli create a beautiful plate that invites both eyes and appetite. Finally, it is accessible to cooks of all levels: the techniques reward attention rather than expertise, and small adjustments yield reliably delicious results.

Ingredients for This Chinese Beef and Broccoli:

Step-by-Step Instructions for Chinese Beef and Broccoli:

1. Prepare the beef: slice the steak thinly across the grain into strips about 1/8–1/4 inch thick. Place the slices in a bowl and add 1 tablespoon soy sauce, 1 tablespoon cornstarch, and the Shaoxing wine if using. Toss gently to coat and let the beef rest for at least 15 minutes. This step both seasons and begins to tenderize the meat; you’ll notice the cornstarch forming a silky layer on each strip.
2. Prep the broccoli: cut the head into evenly sized florets so they cook uniformly. If the stems are thick, peel and slice them into coins or matchsticks. Bring a large pot of salted water to a boil and have an ice bath ready. Blanch the florets for 60–90 seconds until bright green and just tender, then plunge them into the ice bath to stop the cooking. This keeps the color vibrant and the texture crisp-tender.
3. Mix the sauce: in a small bowl combine 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 3/4 cup beef or chicken stock, 1 teaspoon sugar or honey, minced garlic, and minced ginger. In a separate small cup dissolve 1 tablespoon cornstarch in 2 tablespoons cold water to make a slurry. The sauce should taste balanced—savory with a hint of sweetness—before you heat it.
4. Heat the wok or skillet: place a large wok or heavy skillet over high heat until it is very hot. Add 1 to 2 tablespoons neutral oil and swirl to coat. You should see the oil shimmer; this high heat is essential to sear the beef quickly and create flavorful browned edges.
5. Cook the beef in batches: add a single layer of beef strips to the hot wok without overcrowding. Stir-fry for 1–2 minutes until the edges brown and the beef is mostly cooked through but still tender. Remove each batch to a plate and keep warm. Cooking in batches allows maximum contact with the hot surface so the meat sears instead of steams.
6. Softly sauté aromatics: lower the heat slightly and add a touch more oil if the pan is dry. Add the minced garlic and ginger and stir quickly for 10–20 seconds until fragrant—do not let them burn. The kitchen should fill with a bright, pungent aroma that signals the foundation of the sauce.
7. Combine sauce and reduce: pour the prepared sauce into the wok and bring it to a gentle simmer. Stir in the cornstarch slurry and watch the liquid thicken into a glossy coating. Keep stirring—this process takes 30–60 seconds—until the sauce clings to the back of a spoon.
8. Add broccoli and beef back to the pan: return the cooked beef pieces and blanched broccoli to the wok. Toss quickly over high heat so the sauce evenly coats everything and the broccoli warms through. The contrast of temperatures—still-hot beef and freshly warmed broccoli—creates a pleasant mouthfeel.
9. Finish with sesame oil and green onions: turn off the heat and drizzle 1 teaspoon toasted sesame oil over the dish for a fragrant lift. Scatter sliced green onions and a pinch of pepper or chile flakes if you like heat. The sesame oil’s aroma is the last whisper that ties the flavors together.
10. Plate and serve immediately: mound steamed rice or noodles on warm plates and spoon the beef and broccoli over the top. The sauce should shimmer and cling to the rice, while the broccoli’s green pops against the darker meat. Serve immediately to preserve texture and temperature.

How Long to Cook:

Total active time for this recipe is roughly 25–35 minutes once ingredients are prepped. Allow 15–30 minutes for marinating the beef (short marination is fine since the slices are thin), about 1–2 minutes to blanch broccoli, 1–2 minutes per batch to stir-fry the beef, and 2–3 minutes to reduce and thicken the sauce with the slurry.

Cooking temperatures and checks:

• Wok/skillet heat: Use high heat for searing the beef and finishing the stir-fry—aim for a surface temperature where oil shimmers but smoke is controlled.
• Beef doneness: Thin slices reach safe doneness quickly; for whole cuts the USDA suggests 145°F (63°C) for beef, but with thin stir-fry strips, rely on color and texture—browned edges and a slightly pink center that firms up in seconds are ideal.
• Sauce thickness: The sauce should become glossy and coat the back of a spoon within 30–60 seconds of simmering; if it is too thin, add another 1/2 teaspoon cornstarch slurry.

Tips for Perfect Results:

• Slice across the grain: This simple action shortens muscle fibers and ensures each bite of beef is tender.
• Velvet the beef: Tossing the meat with a little cornstarch and soy sauce before cooking creates a protective coating that locks in juices and yields a silky texture.
• Work in hot, fast batches: Overcrowding the pan causes steaming; cook in small batches to maintain high heat and achieve even browning.
• Blanch broccoli: A quick blanch followed by an ice bath preserves the vibrant color and crisp-tender bite that makes the dish lively.
• Taste and adjust: Before finishing, taste the sauce and adjust with a pinch of sugar, a splash of soy, or a squeeze of lime if you want more brightness.
• Finish off heat: Add sesame oil and fresh scallions after removing from heat to keep their flavors bright and aromatic.

Options for Substitutions:

• Beef cuts: Use skirt steak, hanger, or top sirloin if flank is not available—slice thinly against the grain for tenderness.
• Vegetables: Swap broccoli for broccolini, tenderstem broccoli, or a mix of broccoli and snap peas—or use cauliflower for a different texture.
• Sauces: For gluten-free, use tamari or coconut aminos in place of soy sauce, and a gluten-free oyster sauce or a mushroom-based sauce to replace oyster sauce.
• Thickener: Arrowroot powder or tapioca starch can replace cornstarch at a 1:1 ratio; arrowroot creates a clearer, silkier finish.
• Protein swaps: For a vegetarian version, firm tofu (pressed, cut into slabs, and seared) or seitan can replace beef; marinate and cook similarly for flavor absorption.
• Sweeteners: Use maple syrup, brown sugar, or a sugar-free substitute like erythritol—adjust to taste for sweetness balance.
• Oil: Use avocado oil or grapeseed oil for high-heat frying if you prefer alternatives to vegetable oil.

Watch Out for These Mistakes:

• Overcooking the beef: Thin slices cook in seconds; overcooking makes them tough and dry. Remove beef as soon as it browns.
• Steaming instead of searing: Crowded pans trap steam and prevent browning. Cook in batches and keep the wok hot.
• Soggy broccoli: Skipping the blanch-and-shock step or simmering too long will yield dull, limp florets. Blanch briefly and finish in the hot pan.
• Runny sauce: Adding too little cornstarch or not simmering long enough will leave the sauce thin. Use a cornstarch slurry and simmer until glossy.
• Burned garlic or ginger: These aromatics turn bitter quickly. Add them on medium-high heat and stir for no more than 10–20 seconds before adding the sauce.

Estimated Nutrition (per serving, serves 4):

The following values are approximate and will vary with exact ingredients and portion sizes.

• Calories: 350–400 kcal
• Protein: 28–32 g
• Carbohydrates: 18–22 g
• Fat: 14–18 g
• Fiber: 3–4 g
• Sodium: 650–900 mg (depends on soy sauce; use low-sodium options to reduce)

Frequently Asked Questions:

Can I use frozen broccoli for this recipe?

Yes, you can use frozen broccoli in a pinch, but thaw and pat dry to remove excess water before stir-frying. Because frozen broccoli releases more moisture, skip the blanching step and stir-fry over high heat to evaporate water quickly so the sauce does not become diluted.

How do I keep the beef tender and not chewy?

Slice the beef thinly across the grain, marinate briefly with soy sauce and cornstarch, and cook quickly over high heat in small batches. The cornstarch coating helps lock in juices, and high-heat searing creates flavorful caramelization without overcooking the interior.

Can I make this dish ahead of time?

You can prepare components ahead: slice and marinate the beef, blanch the broccoli, and mix the sauce. Store separately in the refrigerator for up to 24 hours. Finish by stir-frying and combining just before serving to preserve texture and temperature.

Is Chinese Beef and Broccoli gluten-free?

Not by default—traditional soy sauce and some oyster sauces contain gluten. To make it gluten-free, use tamari or a certified gluten-free soy sauce and a gluten-free oyster sauce or mushroom-based substitute, and verify that other packaged ingredients are gluten-free.

Conclusion:

Chinese Beef and Broccoli is more than a reliable weeknight meal; it is a dish that brings warmth and a touch of ceremony to the table. The glossy sauce, the contrast in textures, and the fragrant finishing oils combine to create a plate that is both comforting and vibrant. With simple techniques—slice across the grain, keep the heat high, and balance your sauce—you can achieve restaurant-quality results at home. Invite family or friends, let the aromas fill the kitchen, and savor the small ritual of stirring, tasting, and sharing. This dish rewards attention and transforms modest ingredients into a memorable experience that brings people together.