Chinese Beef and Broccoli Recipe (Restaurant-Style, 20 Minutes)

Chinese Beef and Broccoli delivers tender beef, crisp broccoli, and a glossy sauce that rivals any restaurant dish. Ready in 25 minutes with pantry staples, this stir-fry serves 4 and packs 450 calories per portion. Perfect for weeknight dinners, it features a velveting trick for melt-in-your-mouth beef.

Why You’ll Love This Recipe

Tender beef slices pair with vibrant broccoli in a savory sauce boosted by five-spice warmth. Healthier than takeout with less oil and sodium, it satisfies cravings while delivering 40g protein per serving. US home cooks appreciate easy subs like mirin for Shaoxing wine.

Ingredients

For the Beef Marinade:

• 1 lb flank steak or sirloin, sliced thin against the grain
• 1 tbsp soy sauce (low-sodium preferred)
• 1 tsp cornstarch
• 1/2 tsp baking soda (tenderizing secret)
• 1 tsp sesame oil

For the Stir-Fry Sauce:

• 1/4 cup oyster sauce
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp Shaoxing wine or dry sherry
• 1 tsp sesame oil
• 1 tsp cornstarch mixed with 2 tbsp water (slurry)
• 1/4 tsp Chinese five-spice powder
• 1/2 cup beef broth or water

For the Stir-Fry:

• 4-5 cups broccoli florets (1 large head)
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp neutral oil (avocado or vegetable)
• Sesame seeds and sliced green onions for garnish

Substitutions Table

Ingredient	Amount	Easy Subs
Flank steak	1 lb	Skirt steak, chicken breast, or tofu
Oyster sauce	1/4 cup	Hoisin + soy (1:1) or vegetarian stir-fry sauce
Shaoxing wine	1 tbsp	Dry sherry, mirin, or chicken broth
Broccoli	4-5 cups	Frozen florets or snap peas
Brown sugar	1 tbsp	Honey or coconut sugar (keto: monk fruit)

Step-by-Step Instructions

1. Prep the Beef: Freeze steak 30 minutes for easy slicing. Cut into 1/4-inch strips against the grain. Toss with soy sauce, cornstarch, baking soda, and sesame oil. Marinate 15 minutes at room temp. Baking soda tenderizes for restaurant results.
2. Blanch Broccoli: Bring a pot of water to boil. Add broccoli florets; cook 1-2 minutes until bright green. Drain and plunge into ice water. Pat dry. This keeps it crisp.
3. Mix Sauce: Whisk oyster sauce, soy, brown sugar, wine, sesame oil, five-spice, and broth. Set aside. Prep slurry separately.
4. Cook Beef: Heat 1 tbsp oil in wok or large skillet over high heat. Add beef in single layer; sear 1 minute undisturbed until browned. Flip and cook 30 seconds. Remove to plate.
5. Stir-Fry Aromatics: Add remaining oil. Sauté garlic and ginger 30 seconds until fragrant. Add broccoli; toss 1 minute.
6. Combine and Thicken: Return beef to pan. Pour in sauce; stir well. Add slurry. Simmer 1-2 minutes until glossy and thickened. Taste; adjust salt.
7. Serve: Garnish with sesame seeds and green onions. Pair with jasmine rice or noodles.

Pro Tips for Success

• High heat prevents sogginess; use carbon steel wok if possible.
• Slice beef partially frozen for thin, even pieces.
• Double sauce for extra over rice – most love the saucy soak.
• Avoid overcooking broccoli; vibrant green signals perfect crunch.
• Common fix: Too tough beef? Extend marinade to 30 minutes.

Variations

Style	Key Tweaks	Prep Time
Spicy	Add 1 tsp chili oil or sriracha to sauce	Same
Keto/Low-Carb	Skip sugar; use erythritol, extra broccoli	Same
Chicken Version	Swap beef for thighs; marinate same	+5 min
Gluten-Free	Tamari for soy, GF oyster sauce	Same
One-Pot	Skip blanch; add raw broccoli with sauce	Same

Nutrition Per Serving (1/4 recipe)

Nutrient	Amount
Calories	450
Protein	40g
Carbs	20g (5g fiber)
Fat	22g
Sodium	1200mg (use low-sodium to reduce)

Assumes rice not included. Values approximate; track with your app for precision.

Storage and Reheating

Fridge: Airtight container up to 4 days. Microwave 1-2 minutes or stovetop with splash water. Freezer: 2-3 months in zip bag; thaw overnight, reheat gently. Freezes best day-of cooking.

Perfect Pairings

• Rice: Jasmine, fried, or cauliflower rice.
• Sides: Egg rolls, chow mein, or cucumber salad.
• Drinks: Iced green tea or light beer.
• Link to similar: Try chicken broccoli stir-fry next.

Frequently Asked Questions

Is beef and broccoli authentic Chinese?
No, it’s an American-Chinese creation. Broccoli costs more in China, but the flavors shine universally.

Best beef cut?
Flank or sirloin for affordability and tenderness post-velveting.

Can I make ahead?
Marinate beef and chop veggies up to 24 hours ahead. Cook fresh for best texture.

Vegetarian option?
Use tofu or mushrooms; same marinade works.

Why baking soda?
Raises pH for velvety texture without long cooking – chef secret.

Serve immediately for peak flavor. Pin this recipe, share your tweaks below, and enjoy your home-cooked feast! Updated January 2026.

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