This Beef and Broccoli is a classic Chinese takeout favorite that’s quick, healthy, and easy to make at home! Tender, juicy beef and crisp broccoli are tossed in a rich, savory sauce that’s bursting with flavor. Serve it over steaming hot rice for a weeknight dinner that tastes like restaurant-quality takeout.
Why You’ll Love This Recipe
- Quick & easy: Ready in just 30 minutes with minimal prep.
- Healthy takeout alternative: Less oil, fresh vegetables, and lean beef.
- One-pan meal: No wok needed – a skillet works perfectly!
- Versatile: Gluten-free adaptable and customizable with extra veggies.
Ingredients
Meat & Marinade:
- 1 lb flank steak, skirt steak, or other preferred cut
- 1 tbsp soy sauce
- 1 tbsp peanut or vegetable oil
- 1 tbsp cornstarch
- ½ tsp baking soda (optional, for extra tender beef)
Sauce:
- ½ cup chicken or beef stock
- 2 tbsp Shaoxing wine or dry sherry
- 2 tbsp soy sauce
- 1 tsp dark soy sauce (optional for color)
- 2 tsp brown sugar
- 1 tbsp cornstarch
Stir-Fry:
- 1 head broccoli, cut into bite-size florets
- 1 tbsp peanut or vegetable oil
- 3 garlic cloves, minced
- 2 tsp fresh ginger, minced
Instructions
- Prepare the beef: Slice beef against the grain into thin strips (~¼ inch). Combine with soy sauce, oil, cornstarch, and baking soda (if using). Mix gently until all pieces are coated and let marinate 10 minutes.
- Mix the sauce: In a small bowl, whisk together stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Set aside.
- Steam the broccoli: Add ¼ cup water to a large nonstick skillet and bring to a boil. Add broccoli, cover, and steam until just tender (~1 minute). Remove broccoli and set aside.
- Cook the beef: Heat 1 tbsp oil in the skillet over medium-high heat. Spread beef in a single layer and sear for 30 seconds without moving. Flip and cook briefly until lightly browned. Stir and cook until the beef is mostly cooked but still tender inside.
- Add aromatics: Stir in garlic and ginger and cook for a few seconds until fragrant.
- Combine everything: Return broccoli to the skillet. Stir the sauce to dissolve cornstarch completely and pour over the beef and broccoli. Cook, stirring, until the sauce thickens (~1 minute).
- Serve: Transfer to a plate and serve immediately with steamed rice. Optional: drizzle with toasted sesame oil for extra flavor.
Tips & Variations
- Tender beef with tougher cuts: Add ½ tsp baking soda to the marinade and marinate for 30 minutes to ensure juiciness.
- Extra color and sweetness: Use dark soy sauce or ½ tsp molasses.
- Add vegetables: Carrots, bell peppers, snap peas, or snow peas all work well. Add quicker-cooking vegetables later to avoid overcooking.
- Gluten-free: Use tamari instead of soy sauce and dry sherry instead of Shaoxing wine.
Storage & Make-Ahead
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 1 month. Reheat in a skillet or microwave.
Serving Suggestions
Serve this Beef and Broccoli over:
- Steamed white or brown rice
- Cauliflower rice for a low-carb option
- Noodles for a hearty meal
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