Chinese Beef and Broccoli – Better Than Takeout, Savory & Perfectly Tender

🎉 Introduction

This Chinese Beef and Broccoli recipe is a timeless classic for a reason. Tender slices of beef, crisp broccoli florets, and a glossy, deeply savory sauce come together in a dish that’s comforting, satisfying, and packed with flavor. It delivers everything you love about your favorite takeout version—but made right at home with clean ingredients and full control over taste and texture.

What makes this recipe special is the technique. A simple velveting step ensures the beef stays incredibly tender, while a balanced sauce coats every bite with rich umami flavor. There’s no alcohol involved—Shaoxing wine is replaced with chicken stock—so the dish stays compliant while remaining authentic and delicious.

If you love Asian-inspired dinners, quick skillet meals, and better-than-takeout recipes, this beef and broccoli will quickly become a staple in your kitchen.

🧰 Equipment Needed

• Large skillet or wok
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Slotted spoon or tongs

Tip: A wok is ideal, but a wide skillet works perfectly too.

🛒 Ingredients

Protein

• 1 lb flank steak, thinly sliced against the grain

Vegetables

• 1 large head broccoli, cut into florets
• 3 garlic cloves, minced
• 2 teaspoons fresh ginger, minced

Liquids & Sauce Base

• ½ cup chicken stock

Condiments

• 3 tablespoons soy sauce
• 1 teaspoon dark soy sauce

Thickening & Tenderizing

• 2 tablespoons cornstarch (divided)
• ½ teaspoon baking soda

Seasoning

• 2 teaspoons brown sugar

Fats

• 2 tablespoons peanut oil (or neutral oil)

Ingredient Notes:

• Flank steak is ideal for stir-fry when sliced thin.
• Baking soda helps tenderize the beef (velveting technique).
• Dark soy sauce adds color and depth without overpowering.

👩‍🍳 Directions

Step 1: Prepare the Beef (Velveting)

• Place sliced flank steak in a bowl.
• Add:
  • 1 tablespoon cornstarch
  • ½ teaspoon baking soda
  • 1 tablespoon soy sauce
• Toss gently until beef is evenly coated.
• Let rest for 15–20 minutes.

This step ensures tender, juicy beef every time.

Step 2: Blanch the Broccoli

• Bring a pot of water to a boil.
• Add broccoli florets and blanch for 1–2 minutes.
• Drain and immediately rinse with cold water.
• Set aside.

Blanching keeps broccoli bright green and crisp-tender.

Step 3: Make the Sauce

• In a small bowl, whisk together:
  • ½ cup chicken stock
  • Remaining 2 tablespoons soy sauce
  • Dark soy sauce
  • Brown sugar
  • Remaining 1 tablespoon cornstarch
• Set aside.

Step 4: Sear the Beef

• Heat 1 tablespoon peanut oil in a large skillet or wok over high heat.
• Add beef in a single layer.
• Cook for 1–2 minutes per side, until just browned.
• Remove beef from pan and set aside.

Do not overcook—the beef will finish cooking later.

Step 5: Aromatics

• Add remaining 1 tablespoon oil to the skillet.
• Add minced garlic and ginger.
• Stir-fry for 20–30 seconds until fragrant.

Step 6: Combine Everything

• Return beef to the skillet.
• Add blanched broccoli.
• Pour sauce over everything.
• Stir constantly for 2–3 minutes, until sauce thickens and coats evenly.

Step 7: Final Taste

• Taste and adjust seasoning if needed.
• Remove from heat once glossy and thick.

🍽️ Servings & Timing

• Servings: 4
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: About 30 minutes

A fast, flavorful dinner perfect for busy nights.

🧊 Storage & Reheating

Storage

• Store in an airtight container in the refrigerator for up to 3 days

Reheating

• Reheat gently in a skillet over medium heat
• Add a splash of chicken stock if sauce thickens

Tip: Avoid microwaving too long to keep beef tender.

🥄 Variations

• Low-Carb Option
  • Serve over cauliflower rice
• Extra Sauce
  • Double the sauce ingredients
• Spicy Version
  • Add chili flakes or chili paste
• More Veggies
  • Add bell peppers or snow peas
• Meal Prep
  • Keeps well for lunches

❓ 10 FAQs

1. Why slice beef against the grain?
   It keeps the beef tender.
2. Is baking soda necessary?
   It helps achieve restaurant-style tenderness.
3. Can I skip dark soy sauce?
   Yes, but color will be lighter.
4. Is this dish sweet?
   Lightly balanced, not overly sweet.
5. Can I use another cut of beef?
   Yes, sirloin works well.
6. Is this recipe gluten-free?
   Use gluten-free soy sauce.
7. Does this taste like takeout?
   Even better—fresh and balanced.
8. Can I freeze it?
   Not recommended for best texture.
9. Is it kid-friendly?
   Yes, mild and savory.
10. What pairs best with it?
    Rice, noodles, or vegetables.

🏁 Conclusion

This Chinese beef and broccoli recipe proves that you don’t need takeout to enjoy bold, satisfying flavors. With tender beef, vibrant broccoli, and a rich savory sauce, it delivers comfort, speed, and authenticity—all in one pan.

Whether you’re craving a quick weeknight dinner or a healthier homemade alternative to restaurant meals, this dish hits every mark. Once you try it, it’s guaranteed to become part of your regular rotation.

Adam

Chinese Beef and Broccoli – Better Than Takeout, Savory & Perfectly Tender

This Chinese Beef and Broccoli recipe is a timeless classic for a reason. Tender slices of beef, crisp broccoli florets, and a glossy, deeply savory sauce come together in a dish that’s comforting, satisfying, and packed with flavor. It delivers everything you love about your favorite takeout version—but made right at home with clean ingredients and full control over taste and texture. What makes this recipe special is the technique. A simple velveting step ensures the beef stays incredibly tender, while a balanced sauce coats every bite with rich umami flavor. There’s no alcohol involved—Shaoxing wine is replaced with chicken stock—so the dish stays compliant while remaining authentic and delicious. If you love Asian-inspired dinners, quick skillet meals, and better-than-takeout recipes, this beef and broccoli will quickly become a staple in your kitchen.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

Protein

• 1 lb flank steak thinly sliced against the grain

Vegetables

• 1 large head broccoli cut into florets
• 3 garlic cloves minced
• 2 teaspoons fresh ginger minced

Liquids & Sauce Base

• ½ cup chicken stock

Condiments

• 3 tablespoons soy sauce
• 1 teaspoon dark soy sauce

Thickening & Tenderizing

• 2 tablespoons cornstarch divided
• ½ teaspoon baking soda

Seasoning

• 2 teaspoons brown sugar

Fats

• 2 tablespoons peanut oil or neutral oil

Ingredient Notes:

• Flank steak is ideal for stir-fry when sliced thin.
• Baking soda helps tenderize the beef velveting technique.
• Dark soy sauce adds color and depth without overpowering.

Equipment

• Large skillet or wok
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Slotted spoon or tongs
• Tip: A wok is ideal, but a wide skillet works perfectly too.

Method

 

Step 1: Prepare the Beef (Velveting)

1. Place sliced flank steak in a bowl.
2. Add:
3. 1 tablespoon cornstarch
4. ½ teaspoon baking soda
5. 1 tablespoon soy sauce
6. Toss gently until beef is evenly coated.
7. Let rest for 15–20 minutes.
8. This step ensures tender, juicy beef every time.

Step 2: Blanch the Broccoli

1. Bring a pot of water to a boil.
2. Add broccoli florets and blanch for 1–2 minutes.
3. Drain and immediately rinse with cold water.
4. Set aside.
5. Blanching keeps broccoli bright green and crisp-tender.

Step 3: Make the Sauce

1. In a small bowl, whisk together:
2. ½ cup chicken stock
3. Remaining 2 tablespoons soy sauce
4. Dark soy sauce
5. Brown sugar
6. Remaining 1 tablespoon cornstarch
7. Set aside.

Step 4: Sear the Beef

1. Heat 1 tablespoon peanut oil in a large skillet or wok over high heat.
2. Add beef in a single layer.
3. Cook for 1–2 minutes per side, until just browned.
4. Remove beef from pan and set aside.
5. Do not overcook—the beef will finish cooking later.

Step 5: Aromatics

1. Add remaining 1 tablespoon oil to the skillet.
2. Add minced garlic and ginger.
3. Stir-fry for 20–30 seconds until fragrant.

Step 6: Combine Everything

1. Return beef to the skillet.
2. Add blanched broccoli.
3. Pour sauce over everything.
4. Stir constantly for 2–3 minutes, until sauce thickens and coats evenly.

Step 7: Final Taste

1. Taste and adjust seasoning if needed.
2. Remove from heat once glossy and thick.

Notes

🧊 Storage & Reheating

Storage

Store in an airtight container in the refrigerator for up to 3 days

Reheating

Reheat gently in a skillet over medium heat

Add a splash of chicken stock if sauce thickens

Tip: Avoid microwaving too long to keep beef tender.

🥄 Variations

Low-Carb Option

Serve over cauliflower rice

Extra Sauce

Double the sauce ingredients

Spicy Version

Add chili flakes or chili paste

More Veggies

Add bell peppers or snow peas

Meal Prep

Keeps well for lunches

❓ 10 FAQs

Why slice beef against the grain?
It keeps the beef tender.

Is baking soda necessary?
It helps achieve restaurant-style tenderness.

Can I skip dark soy sauce?
Yes, but color will be lighter.

Is this dish sweet?
Lightly balanced, not overly sweet.

Can I use another cut of beef?
Yes, sirloin works well.

Is this recipe gluten-free?
Use gluten-free soy sauce.

Does this taste like takeout?
Even better—fresh and balanced.

Can I freeze it?
Not recommended for best texture.

Is it kid-friendly?
Yes, mild and savory.

What pairs best with it?
Rice, noodles, or vegetables.

🏁 Conclusion

This Chinese beef and broccoli recipe proves that you don’t need takeout to enjoy bold, satisfying flavors. With tender beef, vibrant broccoli, and a rich savory sauce, it delivers comfort, speed, and authenticity—all in one pan.

Whether you’re craving a quick weeknight dinner or a healthier homemade alternative to restaurant meals, this dish hits every mark. Once you try it, it’s guaranteed to become part of your regular rotation.