Chinese Beef and Broccoli (牛肉炒西兰花) Recipe
If you’re seeking a perfect takeout-at-home recipe that delivers tender beef and vibrant green broccoli in a glossy savory sauce, Chinese Beef and Broccoli (牛肉炒西兰花) is about to become your new weeknight favorite. This dish finds the irresistible balance between melt-in-your-mouth beef, crisp-tender broccoli, and a richly flavored sauce—making for a colorful and comforting meal that’s both satisfying and surprisingly easy to master. One bite and you’ll quickly understand why Chinese Beef and Broccoli (牛肉炒西兰花) is a classic you’ll come back to again and again.
Ingredients You’ll Need
The beauty of Chinese Beef and Broccoli (牛肉炒西兰花) lies in a short list of ingredients, each one playing an important role in building up layers of taste and texture. Pay special attention to the sauces and fresh aromatics—they’re the secret to turning simple pantry items into an unforgettable meal.
- Flank steak: Slice it thinly against the grain for the most tender bite.
- Soy sauce: Essential for seasoning both the beef and the finishing sauce.
- Peanut oil (or vegetable oil): Adds nutty aroma and allows for quick, high-heat cooking.
- Cornstarch: Helps the beef stay juicy and creates that signature glossy sauce.
- Baking soda (optional): Use just a touch to further tenderize the beef if desired.
- Chicken or beef stock: Forms the savory backbone of the sauce—choose a good-quality broth for best flavor.
- Shaoxing wine (or dry sherry): Lends aromatic complexity reminiscent of restaurant versions.
- Dark soy sauce: For a rich color and a hint of sweetness to deepen the sauce.
- Brown sugar (or white sugar): Balances the savory and umami flavors.
- Broccoli: Cut into bite-sized florets for quick and even cooking.
- Garlic (minced): Delivers an unmistakable aroma and punchy flavor.
- Ginger (minced): Adds warmth and freshness that rounds out the dish.
How to Make Chinese Beef and Broccoli (牛肉炒西兰花)
Step 1: Marinate the Beef
Start by slicing the flank steak thinly against the grain. This little trick transforms even the simplest cut into something luxuriously tender. Toss the slices with soy sauce, peanut oil, and cornstarch (plus baking soda if you want extra-soft morsels). Let them hang out for just 10 minutes while you gather your other ingredients—the marinade does wonders in that short time!
Step 2: Mix the Sauce
In a medium bowl, stir together the chicken or beef stock, Shaoxing wine, soy sauces, brown sugar, and another spoonful of cornstarch. You’ll notice the mixture becomes glossy—that’s what creates the luscious sauce that clings to every bite of Chinese Beef and Broccoli (牛肉炒西兰花).
Step 3: Steam the Broccoli
Pour 1/4 cup water into a large nonstick skillet and bring it to a boil. Add your broccoli, cover, and steam for about a minute—just until it turns a brighter shade of green but still has a bit of crunch. Set the broccoli aside and wipe any excess water from the pan; this will prepare it for perfectly seared beef.
Step 4: Sear the Beef
Bring the heat up to medium-high, swirl in another tablespoon of oil, and add the marinated steak in a single layer. Give it about 30 seconds on the first side to develop a caramelized crust, then flip and finish for a few more seconds. The secret is not to overcook—look for a beautiful sear while the beef stays pink in the center.
Step 5: Add Aromatics
Toss in your minced garlic and ginger, stirring quickly to infuse the oil without burning. They’re your vibrant duo for that unmistakable fragrance that defines great Chinese Beef and Broccoli (牛肉炒西兰花).
Step 6: Finish the Dish
Return the steamed broccoli to the pan, give the sauce a stir to re-disperse the cornstarch, and pour it in. Stir and watch as the sauce thickens and clings beautifully to all the beef and broccoli. Once everything is glossy and hot, immediately scoop Chinese Beef and Broccoli (牛肉炒西兰花) onto a plate and get ready to serve!
How to Serve Chinese Beef and Broccoli (牛肉炒西兰花)
Garnishes
A sprinkle of toasted sesame seeds adds a gentle crunch, while sliced scallions deliver a fresh, oniony lift. For a truly restaurant-style finish, a light drizzle of sesame oil or some fresh chili slices can really set your Chinese Beef and Broccoli (牛肉炒西兰花) apart.
Side Dishes
Steamed jasmine rice makes the perfect canvas for soaking up that wonderful sauce, but don’t be afraid to serve with brown rice or stir-fried noodles for a little extra flair. If you’re in the mood for more, pair your dish with a crisp cucumber salad or delicate Chinese egg drop soup.
Creative Ways to Present
For a fun twist, try serving the finished Chinese Beef and Broccoli (牛肉炒西兰花) over a bed of crispy chow mein noodles or even tucked into lettuce wraps for a lighter appetizer-style bite. Family-style platters let everyone help themselves—and showcase those vibrant colors at the table.
Make Ahead and Storage
Storing Leftovers
Let any extra Chinese Beef and Broccoli (牛肉炒西兰花) cool to room temperature before transferring to an airtight container. It will keep well in your fridge for up to 3 days, making it excellent for meal prep or easy next-day lunches.
Freezing
If you’re planning ahead, freeze the cooled dish in a freezer-safe container or zip-top bag. For best results, consume within one month. Note that the broccoli may soften a bit, but the flavors remain vibrant.
Reheating
To keep the beef tender and the broccoli bright, reheat Chinese Beef and Broccoli (牛肉炒西兰花) gently on the stovetop over medium-low heat. Add a splash of broth or water if the sauce needs loosening. Microwave is a quick option—just cover to prevent drying out.
FAQs
Can I use a different cut of beef?
Absolutely! While flank steak is traditional, skirt steak or sirloin work beautifully. The most important tip is to always slice against the grain and slice thinly for tenderness.
Is there a substitute for Shaoxing wine?
Dry sherry is a fantastic substitute and brings a very similar flavor profile to your Chinese Beef and Broccoli (牛肉炒西兰花). If you’re avoiding alcohol, you can use more stock and a dash of rice vinegar.
Can I make this dish vegetarian?
Yes! Swap the beef for firm tofu or additional veggies like mushrooms and snap peas. Use vegetarian oyster sauce and mushroom stock for a fully meatless rendition.
Does the baking soda make a big difference?
Using a pinch of baking soda in the marinade replicates that ultra-tender texture found in restaurant stir-fries. It’s optional, but if you love that melt-in-your-mouth feel, give it a try.
How do I keep the broccoli bright green?
The key is brief, high-heat steaming, and then adding the broccoli back in at the last minute. This locks in color and keeps it from becoming mushy before serving your Chinese Beef and Broccoli (牛肉炒西兰花).
Final Thoughts
There’s nothing quite like serving up a big, beautiful plate of homemade Chinese Beef and Broccoli (牛肉炒西兰花) and watching it disappear in record time. Give this recipe a try—it’s easier and tastier than you might expect, and I promise it’ll have you craving leftovers before you’ve even cleared your plate!
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Chinese Beef and Broccoli (牛肉炒西兰花) Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A flavorful and savory Chinese Beef and Broccoli stir-fry recipe that combines tender slices of beef with vibrant, crisp broccoli florets in a rich, savory sauce. Perfect for a quick and satisfying meal.
Ingredients
For the Beef:
- 1 lb flank steak, skirt steak, or other cut (*see footnote 1)
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda (Optional) (*see footnote 1)
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 (*footnote 2)
- 2 teaspoons brown sugar (or white sugar)
- 1 tablespoon cornstarch
For the Stir-Fry:
- 1 head broccoli, cut into bite-size florets
- 1 tablespoon peanut oil (or vegetable oil) (*Footnote 3)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Prepare the Beef: Slice the beef and marinate with soy sauce, peanut oil, and cornstarch.
- Make the Sauce: Combine all sauce ingredients in a bowl.
- Cook the Broccoli: Steam broccoli until tender. Set aside.
- Stir-Fry the Beef: Sear the beef, add garlic and ginger, then return broccoli to the pan. Pour in the sauce and cook until thickened.
- Serve hot as a main dish.
Notes
- For a spicier kick, add a pinch of red pepper flakes.
- Feel free to add other vegetables like bell peppers or mushrooms for variety.
- Adjust the sweetness and saltiness of the sauce to suit your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Chinese Beef and Broccoli, Beef Stir-Fry, Chinese Stir-Fry Recipe
