There’s something deeply satisfying about recreating your favorite Chinese takeout dish at home — especially when it turns out better than you expected.

This Chinese Beef and Broccoli (牛肉炒西兰花) is one of those recipes. It’s quick. It’s glossy. It tastes like it came straight from a restaurant kitchen where everything moves fast and smells incredible.

But here’s the thing: it’s actually simple.

Juicy slices of tender beef. Bright green broccoli that still has a little snap. And that rich brown sauce — savory, slightly sweet, deeply comforting — coating everything just enough without drowning it.

It’s healthier than takeout. Faster than delivery. And honestly, once you make it once, it becomes a weeknight staple.

Serve it over hot steamed rice and you’re set.

Chinese Beef and Broccoli (牛肉炒西兰花)

Ingredients

Meat and Marinade

• 1 lb flank steak, skirt steak, or another tender cut
• 1 tablespoon soy sauce
• 1 tablespoon peanut oil (or vegetable oil)
• 1 tablespoon cornstarch
• 1/2 teaspoon baking soda (optional, for extra tenderness)

Sauce

• 1/2 cup chicken stock (or beef stock)
• 2 tablespoons Shaoxing wine (or dry sherry for gluten-free option)
• 2 tablespoons soy sauce
• 1 teaspoon dark soy sauce
• 2 teaspoons brown sugar (or white sugar)
• 1 tablespoon cornstarch

Stir-Fry

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

How to Make Chinese Beef and Broccoli

1. Slice and Marinate the Beef

Slice the beef against the grain into thin 1/4-inch (0.5 cm) slices or thin strips. This step matters — cutting against the grain keeps the meat tender.

Transfer to a bowl and add soy sauce, peanut oil, cornstarch, and baking soda (if using). Mix gently by hand until the beef is evenly coated in a light, velvety layer.

Let it marinate for about 10 minutes while you prep everything else.

2. Mix the Sauce

In a medium bowl, combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, sugar, and cornstarch.

Stir well. The cornstarch will settle, so you’ll want to stir again right before adding it to the pan later.

3. Steam the Broccoli

Add 1/4 cup water to a large nonstick skillet over medium-high heat. Once it starts to boil, add the broccoli and cover.

Steam for about 1 minute, just until bright green and slightly tender. It should still have a little bite.

Transfer the broccoli to a plate and wipe out any remaining water from the pan.

4. Sear the Be

Add 1 tablespoon oil to the skillet and heat over medium-high until hot.

Spread the marinated beef in a single layer. Let it cook undisturbed for about 30 seconds so it browns properly. Flip and cook the other side briefly.

Stir and cook until the outside is lightly charred but the inside is still slightly pink. Don’t overcook — it finishes later.

5. Add Aromatic

Add the minced garlic and ginger to the pan.

Stir quickly for a few seconds until fragrant. The smell at this point? Incredible.

6. Combine Everything

Return the broccoli to the pan.

Stir the sauce again to fully dissolve the cornstarch, then pour it into the skillet.

Cook and stir for about 1 minute, until the sauce thickens into a glossy coating that clings to the beef and broccoli.

Once thickened, remove from heat immediately to avoid overcooking the beef.