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Chinese Beef and Broccoli Recipe

Chinese Beef and Broccoli Recipe

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4.8 from 13 reviews

This easy and healthy Chinese Beef and Broccoli recipe is a flavorful, one-pan dish made with tender beef, crisp broccoli, and a rich brown sauce. Perfect for a quick weeknight dinner or meal prep, this homemade take-out favorite is healthier and customizable to your liking.

  • Total Time: 30 minutes
  • Yield: 2 to 4 servings

Ingredients

For the Beef and Marinade:

  • 1 lb flank steak (or skirt steak, or another cut of your choice)
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking soda (optional, for tougher cuts like brisket, chuck, or round roast)

For the Sauce:

  • 1/2 cup chicken broth (or beef broth)
  • 2 tablespoons soy sauce
  • 1 teaspoon dark soy sauce (optional, or substitute with 1/2 teaspoon molasses)
  • 2 teaspoons brown sugar (or white sugar)
  • 1 tablespoon cornstarch

For Stir-frying:

  • 1 head broccoli, cut into bite-size florets
  • 1 tablespoon vegetable oil
  • 3 garlic cloves, minced
  • 2 teaspoons ginger, minced

Instructions

  1. Prepare the Beef: Slice the beef against the grain into 1/4-inch thick slices or 1/2-inch sticks. Add the beef to a small bowl, then mix with soy sauce, vegetable oil, and cornstarch. Let it marinate for 10 minutes.
  2. Prepare the Sauce: In a medium-sized bowl, combine chicken broth, soy sauce, dark soy sauce (if using), brown sugar, and cornstarch. Stir until the cornstarch is dissolved.
  3. Steam the Broccoli: Heat 1/4 cup of water in a large nonstick skillet over medium-high heat. Once boiling, add the broccoli, cover, and steam for about 1 minute. Transfer the broccoli to a plate and wipe the pan with a paper towel.
  4. Sear the Beef: Add 1 tablespoon vegetable oil to the skillet and heat over medium-high. Spread the beef in a single layer, cook undisturbed for about 30 seconds until browned, flip, and cook until lightly charred but still pink inside.
  5. Add Aromatics: Stir in the minced garlic and ginger, cooking for a few seconds until fragrant.
  6. Combine with Broccoli and Sauce: Add the steamed broccoli back to the pan. Stir the sauce to dissolve the cornstarch, then pour into the skillet. Stir until the sauce thickens, about 1 minute.
  7. Serve: Transfer everything to a plate and serve immediately, hot over rice.

Notes

  • You can substitute the broccoli with other vegetables like carrots, snap peas, or bell peppers.
  • For a spicy kick, add chili oil or sriracha to the sauce.
  • Use tougher cuts like chuck or brisket with baking soda to tenderize.
  • Author: Martha
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stir-frying
  • Cuisine: Chinese
  • Diet: Low Calorie

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 34g
  • Cholesterol: 90mg

Find it online: https://chefsmeals.com/chinese-beef-and-broccoli-recipe/