Can I make Chinese Beef and Broccoli gluten-free?

Yes! Simply replace soy sauce with tamari and use dry sherry instead of Shaoxing wine . The flavor stays fantastic.

What cut of beef works best?

Flank steak is the most common choice, but you can also use: skirt steak sirloin chuck (with baking soda tenderizing) Thin slicing is the secret to great texture.

Can I add other vegetables?

Absolutely. Many home cooks love adding: bell peppers snap peas mushrooms carrots Just keep the cooking time short so everything stays crisp.

How long does Chinese Beef and Broccoli last in the fridge?

Stored in an airtight container, leftovers keep well for 3–4 days in the refrigerator. Reheat quickly in a skillet or microwave.

What should I serve with it?

The classic pairing is steamed white rice , but it’s also great with: jasmine rice fried rice noodles cauliflower rice for a low-carb option

Chinese Beef and Broccoli: 7 Powerful Cooking Tips

Name: Chinese Beef and Broccoli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb flank steak or skirt steak, thinly sliced against the grain; 1 tablespoon soy sauce; 1 tablespoon peanut oil or vegetable oil; 1 tablespoon cornstarch; 1/2 teaspoon baking soda (optional for tenderizing tougher cuts); 1/2 cup chicken stock or beef stock; 2 tablespoons Shaoxing wine or dry sherry; 2 tablespoons soy sauce; 1 teaspoon dark soy sauce; 2 teaspoons brown sugar or white sugar; 1 tablespoon cornstarch; 1 head broccoli, cut into bite-size florets; 1 tablespoon peanut oil or vegetable oil; 3 garlic cloves, minced; 2 teaspoons ginger, minced; Steamed white rice; Sesame seeds; Sliced green onions

Description

Chinese Beef and Broccoli is a classic takeout-style stir fry made with tender slices of beef, crisp broccoli, and a rich garlic ginger brown sauce. This quick 30-minute dinner is easy to make at home and perfect served over steamed rice for a flavorful weeknight meal.

Ingredients

Scale

Meat and Marinade

1 lb flank steak or skirt steak, thinly sliced against the grain
1 tablespoon soy sauce
1 tablespoon peanut oil or vegetable oil
1 tablespoon cornstarch
1/2 teaspoon baking soda (optional for tenderizing tougher cuts)

Sauce

1/2 cup chicken stock or beef stock
2 tablespoons Shaoxing wine or dry sherry
2 tablespoons soy sauce
1 teaspoon dark soy sauce
2 teaspoons brown sugar or white sugar
1 tablespoon cornstarch

Stir Fry

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

Optional for Serving

Steamed white rice
Sesame seeds
Sliced green onions

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Instructions

Slice the beef against the grain into thin slices about 1/4 inch thick. Place in a bowl with soy sauce, peanut oil, and cornstarch. Mix well to coat evenly and marinate for 10 minutes.
In a medium bowl, combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Stir until smooth and set aside.
Add 1/4 cup water to a large skillet over medium-high heat and bring to a boil. Add the broccoli and cover the pan. Steam for about 1 minute until just tender. Transfer broccoli to a plate.
Wipe the skillet dry. Add oil and heat until hot. Spread the beef in a single layer and cook without stirring for 30 seconds until browned.
Flip the beef and cook briefly until lightly seared but still slightly pink inside.
Add minced garlic and ginger. Stir quickly until fragrant.
Return the broccoli to the pan. Stir the sauce again and pour it into the skillet.
Cook and stir until the sauce thickens and coats the beef and broccoli, about 1 minute.
Transfer to a serving plate and serve hot over steamed rice.

Notes

Slice the beef against the grain to keep it tender.

If using tougher cuts like chuck or round roast, add baking soda to the marinade and marinate for 30 minutes for better tenderness.

Dark soy sauce adds rich color and depth but can be replaced with a small amount of molasses if unavailable.

For extra flavor, drizzle a little toasted sesame oil over the dish just before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stir-Fry
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 291 kcal
Sugar: 4.5 g
Sodium: 790 mg
Fat: 14.3 g
Saturated Fat: 4.2 g
Unsaturated Fat: 9.1 g
Trans Fat: 0 g
Carbohydrates: 13.9 g
Fiber: 1.5 g
Protein: 26.6 g
Cholesterol: 48 mg