Chinese Beef and Broccoli

It is the perfect balance of tender beef, crisp-tender broccoli, and a savory, slightly sweet sauce that clings to every bite.

Whenever I am craving takeout but want to control the ingredients and freshness, this is my go-to recipe.

Today, I am excited to share with you my favorite way to make this beloved classic right in your own kitchen.

Nostalgic Appeal

Beef and Broccoli always takes me back to family nights when we would order from our favorite Chinese restaurant.

It was one of the first dishes I ever learned to love, thanks to its comforting textures and bold flavors.

Now, recreating it at home feels like a way of keeping those memories alive, while adding my own personal touches.

Every time I make this dish, it feels like bringing a little bit of that restaurant magic into my kitchen.

Homemade Focus

One of the best parts about making Beef and Broccoli at home is the ability to control every detail.

I can choose a good cut of beef, fresh vibrant broccoli, and tweak the sauce exactly to my taste.

Homemade also means no unnecessary additives, less oil, and the freedom to adjust spice, sweetness, and richness.

It is always fresher, healthier, and somehow even more satisfying than ordering out.

Flavor Goal

For my version of Chinese Beef and Broccoli, I wanted the beef to be incredibly tender but still have a nice sear on the outside.

The broccoli needed to stay bright and crisp, not mushy, providing a fresh contrast to the savory beef.

The sauce had to be bold, glossy, and deeply savory, with just a hint of sweetness to balance everything out.

Every bite needed to taste full of life — rich, aromatic, and truly satisfying.

Ingredient Insights

Flank steak or skirt steak works beautifully here, offering tenderness and flavor when sliced properly against the grain.

A simple marinade of soy sauce, peanut oil, and cornstarch coats the beef, helping it stay juicy and flavorful during cooking.

Baking soda is an optional addition that helps tenderize the beef even more, creating that signature velvety texture found in restaurants.

The sauce is built on chicken stock or beef stock, adding depth and richness.

Shaoxing wine (or dry sherry) brings that classic aromatic note you expect from good Chinese stir-fries.

Soy sauce, dark soy sauce, and brown sugar create the essential balance of saltiness, color, and sweetness.

Fresh broccoli adds a bright crunch and soaks up the savory sauce beautifully.

Minced garlic and ginger are essential aromatics, creating a mouthwatering fragrance that fills the kitchen as you cook.

Peanut oil or vegetable oil ensures a clean, high-heat cooking environment for a quick, perfect sear.

Essential Equipment

A sharp chef’s knife is crucial for slicing the beef thinly and cleanly against the grain.

A large nonstick skillet or wok provides plenty of space for a fast, even stir-fry without overcrowding.

Mixing bowls are necessary for marinating the beef and preparing the sauce separately.

Tongs or a heatproof spatula help you stir and flip the beef easily without tearing it.

A lid for the skillet is helpful when steaming the broccoli quickly before stir-frying.

List of Ingredients with Measurements

For the Meat and Marinade:

• 1 lb boneless flank steak, skirt steak, or other cut
• 1 tablespoon soy sauce
• 1 tablespoon peanut oil (or vegetable oil)
• 1 tablespoon cornstarch
• 1/2 teaspoon baking soda (optional)

For the 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

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