Chinese Beef and Broccoli: 1 Quick, Delicious Meal

You know those weeknights? The ones where you’re staring into the fridge, dreading the thought of cooking, and the siren song of takeout starts calling your name? Yeah, me too! But let me tell you, my friends, I’ve cracked the code for making the most incredible Chinese Beef and Broccoli right in your own kitchen – and it’s faster, healthier, and way tastier than anything you can get delivered. I still remember the first time I made it for my family. It was a hectic weeknight, and I was determined to recreate the delicious takeout I loved without all the added sodium. As I sliced through the tender broccoli and marinated the beef, the aromas filled my kitchen, transporting me instantly to our favorite local restaurant. When I served it, my kids’ delighted faces made it clear I had stumbled onto something special. Now, this dish is a weekly staple in our home, a reminder that cooking can bring us together and infuse our busy lives with the joy of shared meals.

Why You’ll Love This Chinese Beef and Broccoli

Okay, so why is this Chinese Beef and Broccoli recipe going to be your new weeknight hero? Let me count the ways!

• Faster Than Takeout: Seriously, it’s quicker than calling and waiting for your order to arrive. We’re talking done-in-a-flash deliciousness!
• Packed with Flavor: That perfect balance of savory soy, tender beef, and crisp-tender broccoli? It’s just… perfection.
• Know What You’re Eating: You get all that amazing restaurant taste but with way less sodium and you know exactly what fresh ingredients went in.
• Super Simple: I promise, it’s not complicated! Even if you’re new to stir-fries, this recipe breaks it all down so easily.

Ingredients for Authentic Chinese Beef and Broccoli

Alright, let’s talk ingredients for this amazing Chinese Beef and Broccoli! Getting these right is key to that authentic, restaurant-style flavor without the takeout price tag.

Sauce

• 2 tbsp cornstarch
• 1/4 cup water
• 1 tsp sugar
• 1 tbsp dark soy sauce
• 1 1/2 tbsp light soy sauce
• 1 tbsp Chinese cooking wine (Shaoxing wine is best!)
• 1/8 tsp Chinese five spice powder
• 1 tsp sesame oil (this is optional, but really amps it up!)
• 1/8 tsp black pepper

Stir Fry

• 2 tbsp oil (your favorite stir-fry oil works great)
• 12 oz beef fillet, flank, or rump (slice these about 1/4 inch thick against the grain – trust me on this!)
• 1 garlic clove, finely chopped
• 1 tsp fresh ginger, finely chopped
• 4-5 cups broccoli florets (we’ll get to how to cook these perfectly in a sec!)
• 1 cup water

Serving

• Sesame seeds (optional, for a little fancy sprinkle!)

Mastering the Chinese Beef and Broccoli: Step-by-Step Instructions

Alright, let’s get down to business and make this Chinese Beef and Broccoli absolutely sing! It’s all about a few simple steps done right, and you’ll have a winner on your hands in no time. Trust me, the payoff is HUGE!

Preparing the Sauce

First things first, let’s whip up that glorious sauce. In a bowl, whisk together the cornstarch and water until smooth – no lumps allowed! Then, add in all the other sauce ingredients: sugar, dark soy sauce, light soy sauce, Chinese cooking wine, five spice powder, optional sesame oil, and black pepper. Give it another good stir until everything is beautifully combined and ready to go.

Marinating the Beef

Now for the star of the show: the beef! Make sure your beef is sliced thinly against the grain (this is super important for tenderness!). Slice about 12 ounces of your chosen cut. Pop the beef into a bowl and add about 2 tablespoons of the sauce you just made. Toss it all together to coat the beef nicely. Let it sit and marinate for at least 10 minutes while you get everything else ready. This little step makes *all* the difference for that melt-in-your-mouth texture!

Cooking the Beef and Aromatics

Time to crank up the heat! Get a skillet really hot – I mean, smoking hot! Add about 2 tablespoons of oil. Carefully add your marinated beef, spreading it out in a single layer. Don’t crowd the pan; cook in batches if you need to. Let it sear for about 1 minute without touching it. Then, give it a quick stir and add your finely chopped garlic and ginger. Stir everything for another 30 seconds or so, just until the beef is no longer pink. We want it browned and delicious, not overcooked!

Adding the Sauce and Broccoli

Here comes the magic touch! Give your sauce a quick whisk again, then pour the remaining sauce and the cup of water into the hot skillet. Stir everything together really fast. As soon as the sauce starts to bubble and thicken up, toss in your pre-cooked broccoli florets. Stir it all around to make sure every piece of broccoli and beef is coated in that luscious sauce. Let it simmer for just about a minute, or until the sauce has thickened to your liking. Make sure not to overcook the broccoli; we want it to still have a nice bite to it! For more tips on extra saucy results, check out this recipe.

If you’re looking for more stir-fry ideas, check this out!

Tips for Perfect Chinese Beef and Broccoli

You know, making amazing Chinese Beef and Broccoli at home is totally doable, and a few little tricks will make all the difference. It’s all about speed and heat!

First off, slicing your beef correctly is HUGE. Always, *always* slice against the grain. Seriously, look closely at the meat fibers and cut perpendicular to them. This is the secret to that tender, almost melt-in-your-mouth texture. If you’re using a tougher cut, this step is non-negotiable! If you want to get really pro, you can even “velvet” the beef, which is essentially marinating it with a bit of cornstarch and egg white. For more on meat prep, check out this guide on pork chops, the principles are similar!

When it comes to cooking, high heat is your best friend. Get that skillet screaming hot before you add anything. This is what gives you that nice sear on the beef and helps everything cook super fast. Don’t be afraid to cook in batches if you have a lot of beef – overcrowding the pan will steam the meat instead of searing it, and nobody wants sad, steamed beef!

Ingredient Notes and Substitutions for Chinese Beef and Broccoli

Okay, let’s dive into some of those ingredients that might seem a little “out there” but totally make this Chinese Beef and Broccoli recipe sing! Don’t worry, I’ve got you covered with easy swaps if you can’t find the exact thing.

First up, Chinese cooking wine (like Shaoxing wine) is pretty magical. It adds this deep, complex flavor that regular wine just can’t replicate. But if you can’t find it or want to skip the alcohol, don’t sweat it! Dry sherry is a decent substitute, or you can use sake. If you use mirin (which is a sweet rice wine), you’ll want to cut back on the sugar in the sauce a bit. If you absolutely can’t have alcohol, swapping it with low-sodium chicken broth works too!

Then there’s dark soy sauce. This stuff is more about color and a richer, slightly less salty flavor than light soy sauce. If you only have regular or light soy sauce, no biggie, just use a bit more of that. Just don’t go all dark soy sauce, or it might be a bit too intense!

And that little sprinkle of Chinese five-spice powder? It’s a blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel. It just adds this warm, aromatic depth. You can usually find it in the spice aisle of most supermarkets. If you’re curious about other Asian-inspired dishes, this salmon recipe has some great flavor boosters too!

Frequently Asked Questions about Chinese Beef and Broccoli

Got questions about whipping up this amazing Chinese Beef and Broccoli? I’ve got you covered! Let’s tackle some of the most common things folks ask.

Can I use a different cut of beef?

Absolutely! While flank or rump steak are fantastic here, you can totally use sirloin or even a good quality chuck roast if you slice it really thin against the grain. The key is that thin slicing for tenderness. And remember that velveting tip? It’s a lifesaver for less tender cuts!

How can I make this Chinese Beef and Broccoli spicier?

Oh, easy peasy! If you love a kick, just add a pinch of red pepper flakes along with the garlic and ginger when you’re stir-frying. You could also add a bit of sriracha or chili garlic sauce to the main sauce mixture. Start small, taste, and add more if you dare!

What do you serve with Chinese Beef and Broccoli?

The most classic pairing, and for good reason, is steamed white or brown rice! It’s the perfect vehicle to soak up all that delicious sauce. You could also serve it with some rice noodles or even cauliflower rice if you’re keeping it low-carb. It’s all about what you love!

Nutritional Information for Chinese Beef and Broccoli

Just a heads-up, the nutritional info for this amazing Chinese Beef and Broccoli is an estimate, of course! Things can change a bit depending on the exact cuts of beef and how much sauce you slather on. But generally, you’re looking at a really balanced meal. We’re talking a good amount of protein from the beef, fiber from those tasty broccoli florets, and carbs from whatever you serve it over. For more healthy meal ideas, check out these quick healthy meals!

Share Your Chinese Beef and Broccoli Creations!

Now that you’ve made this incredible Chinese Beef and Broccoli, I’d absolutely love to hear all about it! Did you try any fun variations? How did your family love it? Drop a comment below, give the recipe a star rating if you enjoyed it, or share a picture of your delicious creation with me on social media. Your feedback makes my day! Have questions or just want to chat more about it? Feel free to reach out!

Chinese Beef and Broccoli

Faster than take out, healthier and tastier. This is a recipe from a Chinese restaurant! If using economical beef, consider tenderising it the Chinese way (“velveting”, simple, highly effective!).

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Marinating Time 10 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Chinese

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

Sauce

• 2 tbsp cornstarch
• 1/4 cup water
• 1 tsp sugar
• 1 tbsp dark soy sauce
• 1 1/2 tbsp light soy sauce
• 1 tbsp Chinese cooking wine Shaoxing wine
• 1/8 tsp Chinese five spice powder
• 1 tsp sesame oil optional
• 1/8 tsp black pepper

Stir Fry

• 2 tbsp oil
• 12 oz beef fillet, flank or rump slice into 1/4″ / 0.5cm thick slices
• 1 garlic clove finely chopped
• 1 tsp fresh ginger finely chopped
• 4 – 5 cups broccoli florets cooked
• 1 cup water

Serving

• sesame seeds optional

Equipment

• Bowl
• Skillet

Method

 

1. In a bowl, mix cornflour and water. Add the remaining sauce ingredients.
2. Slice the beef into 1/4″ / 0.5cm thick slices. Place the beef and 2 tbsp of the sauce into a bowl and set aside to marinate.
3. Heat oil in a skillet over high heat. Add the marinated beef and spread it out. Cook for 1 minute until browned.
4. Stir the beef for 10 seconds, then add garlic and ginger. Stir for another 30 seconds or until the beef is no longer pink.
5. Pour the remaining sauce and water into the skillet and mix quickly.
6. When the sauce starts bubbling, add the broccoli. Stir to coat the broccoli in the sauce, then let it simmer for 1 minute or until the sauce has thickened.
7. Remove from heat immediately and serve over rice. Sprinkle with sesame seeds if desired.

Notes

Note 1: Dark soy sauce adds color and flavor. You can use all-purpose or light soy sauce instead, but the color will be lighter. Avoid using only dark soy sauce as the flavor will be too strong.

Note 2: Chinese cooking wine is key for authentic stir-fry flavor. Dry sherry or cooking sake are good substitutes. If using mirin, omit the sugar. If you cannot consume alcohol, replace 3/4 cup of the water with low-sodium chicken broth.

Note 3: Chinese Five Spice Powder is a blend of five spices, available in most supermarkets.

Note 4: For tender beef, slice against the grain. Look at the direction of the meat fibers and cut perpendicular to them. Slow-cooking cuts like chuck are not suitable unless tenderized.

Note 5: To par-boil broccoli, place florets in boiling water for 40 seconds (for just cooked) or 1 minute (for tender), then drain. The residual heat will finish cooking it.

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