Chinese Beef and Broccoli

This Chinese Beef and Broccoli is perfect over rice, but also shines with noodles or cauliflower rice for a lighter twist

If you’ve ever found yourself staring at the takeout menu for the third time this week, debating whether your wallet can survive another order, we’ve got good news: you don’t have to. This Chinese Beef and Broccoli is a one-pan, flavor-packed dinner you can throw together in less time than it takes for delivery to arrive.

It’s the homemade version of that classic Chinese stir fry you love—savory, saucy, tender, and absolutely loaded with good stuff. No wok required. No mystery ingredients. Just simple steps, pantry staples, and juicy marinated flank steak in a velvety broccoli beef sauce.

Whether you’re a working professional trying to survive Monday night, a college student learning your way around a skillet, or someone who just really loves a good stir fry, this recipe checks every box: quick, satisfying, and surprisingly healthy.

Let’s get cooking.

this recipe

What You’ll Need: Ingredients Breakdown and Smart Substitutions

Here’s the thing you need to know: stir fry moves fast. Once your pan is hot, there’s no turning back. So it helps to know exactly what’s going into the mix before the heat is on.

Beef Choice

The gold standard for this recipe is flank steak. It’s lean, cooks quickly, and slices beautifully when you cut against the grain. Skirt steak is a great backup, offering similar texture and flavor.

If you’re working with a tougher cut, no worries—just tenderize it using the velveting beef Chinese method. That’s a fancy way of saying: toss it with a little baking soda (about ½ teaspoon per pound) and let it sit for 20 minutes. Rinse it off, pat dry, and you’re back in business.

Broccoli and Beyond

We’re going classic with broccoli florets here, but feel free to get creative. You can totally sub in snap peas, red bell peppers, or carrots if that’s what you’ve got. This is a great way to sneak extra veggies into your dinner—especially if you’re cooking for picky eaters or aiming for healthy Chinese food that doesn’t feel like a salad.

Sauce Breakdown

Here’s the sauce lineup:

• Soy sauce (light)
• Dark soy sauce (richer, slightly sweet)
• Chicken stock or broth
• Shaoxing wine (or dry sherry)
• Brown sugar
• Cornstarch (for that perfect glossy finish)

If you need a gluten-free beef stir fry, swap soy sauce for tamari, use gluten-free stock, and you’re set.

Heat It Up (Optional)

Want it spicy? A drizzle of chili oil or a squirt of sriracha will take this to the next level. Totally optional—but highly recommended.

Looking for a broccoli stir fry alternative with seafood? Check out our Garlic Shrimp and Broccoli.

Prepping Like a Pro: Mise en Place Matters

Let’s be real: no one wants to chop onions while the beef is already smoking in the pan. That’s why mise en place (a fancy French phrase for “everything in its place”) is your best friend here.

Here’s your prep checklist:

• Slice the beef thinly, against the grain
• Cut broccoli into small, even florets
• Mince garlic and grate fresh ginger
• Mix the sauce ingredients in a small bowl

Do this before you turn on the stove, and you’ll feel like a stir fry ninja.

Kitchen Tools Talk: No Wok? No Problem

Can you make this in a wok? Sure. But do you need one? Absolutely not.

For this one pan Chinese dish, a large skillet or cast-iron pan works beautifully. In fact, for most home kitchens—especially if you’ve got an electric stove—a heavy skillet is even better. It gives you more control and gets a better sear on the beef.

This also means less cleanup, which is basically a love letter to anyone doing dishes after dinner.

Looking for more one-skillet weeknight dinners? Our Baked Caprese Chicken Skillet Recipe is another fast favorite.

Step-by-Step Cooking Instructions

This is where the magic happens. Follow these steps, and you’ll have restaurant-style Chinese beef with broccoli ready in about 30 minutes.

1. Marinate the Beef

In a bowl, mix:

• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon cornstarch
• ½ teaspoon baking soda (optional, for tenderizing)

Add thinly sliced flank steak (about 1 lb) and toss to coat. Let it marinate for 15 to 20 minutes while you prep the rest.

2. Steam or Blanch Broccoli

Quickly blanch the broccoli florets in boiling water for 1–2 minutes or microwave them in a bowl with a splash of water (covered) for about 90 seconds. You want them bright green and just slightly tender.

3. Sear the Beef

Heat 1 tablespoon of neutral oil (like canola or avocado oil) in a hot skillet. Add the beef in a single layer—don’t crowd the pan! Sear for 2–3 minutes until browned, then transfer to a plate.

4. Aromatics Time

In the same pan, add another splash of oil if needed. Toss in:

• 2–3 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated

Stir for about 30 seconds—just until fragrant. Don’t burn it.

5. Add Sauce and Combine

Whisk together your sauce:

• ¼ cup chicken stock
• 1 tablespoon soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon brown sugar
• 1 teaspoon cornstarch

Pour it into the pan and stir until it starts to thicken (about 1–2 minutes). Return the beef and broccoli to the skillet. Toss everything together until evenly coated and heated through.

You just made a takeout-style stir fry at home!

Craving something spicier? Try our Black Pepper Chicken Recipe for a peppery Chinese chicken stir fry.

Serving Suggestions: Make It a Meal

This stir fry is best served over:

• Steamed jasmine rice
• Brown rice
• Cauliflower rice (low-carb option)

Add a sprinkle of sesame seeds or chopped green onions if you’re feeling fancy. For a noodle twist, toss with cooked lo mein or soba noodles.

Meal prepping? This reheats like a champ.

Want to keep it plant-based next time? You’ll love our Chinese Squash Recipes (Vegan Kabocha Stir Fry) for more vegan Chinese stir fry ideas.

Tips, Tricks, and Substitutions

• No Shaoxing wine? Use dry sherry or rice vinegar + ½ teaspoon sugar.
• Going gluten-free? Use tamari and certified GF cornstarch.
• Avoid overcooking your beef—hot and fast is the key.
• No wok, no problem: stir fry without a wok works perfectly in a skillet.
• Cooking for kids? Dial back the ginger and skip the chili oil.

For more saucy chicken stir fry inspiration, don’t miss our Churu Chicken Amarillo Recipe.

Nutritional Info & Health Notes

This dish clocks in at around 291 kcal per serving, depending on your rice and oil choices.

• High in protein
• Lower in sugar than takeout
• Easily adjusted for gluten-free and low-carb diets
• Packed with fiber-rich broccoli

Related recipes

• Garlic Shrimp and Broccoli
• Black Pepper Chicken Recipe
• Chinese Squash Recipes – Vegan Kabocha Stir Fry

Chinese Beef and Broccoli (Easy One-Pan Takeout You Can Make at Home)

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• Author: Jake
• Total Time: 30 minutes
• Yield: 4 servings

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Description

Skip the delivery and whip up this easy one-pan Chinese Beef and Broccoli at home. It’s saucy, savory, and comes together faster than takeout—no wok required!

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Ingredients

Units USM Scale 1x2x3x

• 1 lb flank steak, thinly sliced against the grain
• 1/2 tsp baking soda (optional, for tenderizing)
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine or dry sherry
• 1 tsp cornstarch
• 3 cups broccoli florets
• 1 tbsp neutral oil (canola or avocado)
• 2-3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup chicken stock or broth
• 1 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp Shaoxing wine or dry sherry
• 1 tbsp brown sugar
• 1 tsp cornstarch

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Instructions

1. In a bowl, combine 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, and ½ tsp baking soda (optional). Add sliced flank steak and marinate for 15–20 minutes.
2. Blanch broccoli in boiling water for 1–2 minutes or microwave with a splash of water for 90 seconds until bright green and tender.
3. Heat 1 tbsp oil in a skillet over high heat. Sear beef in a single layer for 2–3 minutes until browned. Transfer to a plate.
4. In the same pan, add a splash of oil if needed. Sauté garlic and ginger for 30 seconds until fragrant.
5. In a bowl, whisk ¼ cup chicken stock, 1 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp Shaoxing wine, 1 tbsp brown sugar, and 1 tsp cornstarch. Pour into skillet and cook until thickened, about 1–2 minutes.
6. Return beef and broccoli to skillet. Toss to coat and heat through.

Notes

Serve over jasmine rice, brown rice, or cauliflower rice. Add chili oil or sriracha for heat. Substitute tamari and gluten-free stock for a gluten-free version.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Chinese

Nutrition

• Serving Size: 1 serving
• Calories: 291
• Sugar: 3g
• Sodium: 750mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 33g
• Cholesterol: 70mg

Final Thoughts

And just like that, you’ve got a homemade Chinese Beef and Broccoli that’s rich, saucy, and ready to rock your dinner table. It’s fast, it’s comforting, and it totally beats the wait time (and price tag) of takeout.

Try it once, and you’ll see why it’s become a staple in so many kitchens. Don’t forget to drop a comment with your twist—extra veggies, spicy version, maybe even a tofu remix?

Cooking is more fun when we do it together.

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