Chinese Beef and Broccoli (牛肉炒西兰花)

This Chinese Beef and Broccoli (牛肉炒西兰花) is a classic takeout favorite that’s surprisingly easy and healthier to make at home. With tender slices of beef, crisp-tender broccoli, and a silky, savory brown sauce, this quick stir-fry is loaded with flavor and done in just 30 minutes. Serve it over a bowl of hot steamed rice for an authentic and satisfying weeknight dinner.

Why You’ll Love This Beef and Broccoli

Fast & Easy: Ready in just 30 minutes—perfect for busy nights.
Healthier Than Takeout: Lower in sodium, sugar, and oil compared to restaurant versions.
Gluten-Free Adaptable: Just use tamari and dry sherry instead of soy sauce and Shaoxing wine.
Bold, Balanced Flavor: A rich, garlicky sauce that coats every bite beautifully.

Ingredients

For the Beef Marinade

1 lb boneless flank steak (or skirt steak), thinly sliced against the grain
1 tablespoon soy sauce
1 tablespoon peanut oil (or vegetable oil)
1 tablespoon cornstarch
½ teaspoon baking soda (optional, for extra tender beef)

For the Sauce

½ cup chicken stock (or beef stock)
2 tablespoons Shaoxing wine (or dry sherry for gluten-free)
2 tablespoons soy sauce (use tamari for gluten-free)
1 teaspoon dark soy sauce (adds color and depth)
2 teaspoons brown sugar (or white sugar)
1 tablespoon cornstarch

For the Stir-Fry

1 head broccoli, cut into bite-sized florets
1 tablespoon peanut oil (or vegetable oil)
3 garlic cloves, minced
2 teaspoons ginger, minced

Instructions

Marinate the beef: In a bowl, combine sliced beef with soy sauce, oil, cornstarch, and baking soda (if using). Mix gently until evenly coated. Set aside for 10 minutes.
Prepare the sauce: In a separate bowl, whisk together chicken stock, Shaoxing wine, soy sauces, sugar, and cornstarch. Set aside.
Steam the broccoli: Add ¼ cup water to a large nonstick skillet over medium-high heat. Bring to a boil, add broccoli, cover, and steam for 1 minute until just tender. Remove broccoli and set aside. Wipe out any excess water from the pan.
Sear the beef: Heat oil in the same pan over medium-high heat. Add beef in a single layer. Let cook undisturbed for 30 seconds until browned. Flip and cook the other side briefly, then stir-fry until lightly charred and mostly cooked through.
Add aromatics: Stir in garlic and ginger. Cook for about 30 seconds until fragrant.
Finish the dish: Return broccoli to the pan. Stir the sauce again and pour over the beef and broccoli. Cook, stirring constantly, for about 1 minute, or until the sauce thickens and coats everything evenly.
Serve: Transfer to a serving plate and serve hot over steamed rice.

Tips for Best Results

Slice against the grain: This makes the beef more tender and easier to chew.
Use baking soda: Optional but helps tenderize the beef, especially with tougher cuts.
Don’t overcook the broccoli: Steam until just tender to maintain a slight crunch and bright green color.
Stir the sauce well: Make sure the cornstarch is fully dissolved before adding to the pan for a smooth sauce.

What to Serve with Beef and Broccoli

Steamed jasmine or basmati rice
Fried rice or garlic noodles for a heartier meal
Simple side of pickled veggies or cucumber salad

Gluten-Free Modifications

Soy sauce: Replace with tamari for a gluten-free alternative.
Shao Xing wine: Swap with dry sherry for the same depth of flavor without the gluten.

Nutrition Facts (per serving)

Calories: 291 kcal
Carbohydrates: 13.9 g
Protein: 26.6 g
Fat: 14.3 g
Saturated Fat: 4.2 g
Cholesterol: 48 mg
Sodium: 790 mg
Fiber: 1.5 g
Sugar: 4.5 g

Final Thoughts

This Chinese Beef and Broccoli recipe brings all the comfort and flavor of your favorite takeout right to your own kitchen—healthier, fresher, and just as satisfying. It’s quick enough for a weeknight but delicious enough to impress guests. Once you try this easy stir-fry, you’ll never want to order out again!