
Few dishes hit the spot like Chinese Beef and Broccoli cooked in one pan for a quick yet authentic meal. The combination of tender steak, crisp-tender broccoli, and glossy savory sauce brings back memories of family weeknights when takeout was tempting but a home-cooked version felt even more satisfying.
I first made this after moving out on my own to save money and learned my wok could pull off flavors I never expected. This version became my go-to anytime I craved that classic takeout comfort but wanted something fresher and more wholesome.
Ingredients
- Flank steak or skirt steak: Makes for the most tender bite. Choose a cut with good marbling and slice thinly against the grain for best texture.
- Soy sauce: Deep savory base for both marinade and sauce. Opt for low sodium if watching salt.
- Peanut oil or vegetable oil: High smoke point helps achieve a seared edge and authentic flavor. Use fresh oil for clean taste.
- Cornstarch: Tenderizes beef and thickens the sauce. Make sure it is lump free before adding.
- Baking soda: Optional but helps tenderize tougher cuts of beef. Only use a pinch.
- Chicken or beef stock: Boosts the savory notes. Use homemade stock for richer results if possible.
- Shaoxing wine or dry sherry: Adds warmth and complexity to the sauce. If avoiding alcohol, use extra stock.
- Dark soy sauce: Brings color and richer flavor to the sauce. Look for Chinese dark soy in Asian groceries.
- Brown or white sugar: Balances the salty and savory elements. Measure lightly for ideal sweetness.
- Broccoli: Select a fresh head or bag of florets. Crisp, bright green ones taste better and give you the crunchiest texture.
- Garlic and ginger: Key aromatics for fragrance and classic stir fry flavor. Use fresh minced for the best result.
Instructions
- Prep the Beef:
- Slice steak against the grain into thin slices no more than half a centimeter thick. This ensures tenderness. Marinate with soy sauce, oil, and cornstarch for ten minutes to soak in flavor and help protect the meat from drying out when cooked.
- Mix the Sauce:
- Combine chicken or beef stock, Shaoxing wine, soy sauces, sugar, and cornstarch in a bowl. Whisk thoroughly until smooth and the cornstarch dissolves. This makes sure the sauce cooks evenly and thickens without lumps.
- Steam the Broccoli:
- Pour a quarter cup water into a large nonstick skillet. Heat on medium high until water boils. Add broccoli florets and cover with lid. Steam just until bright green and barely tender, about one minute. Do not overcook as the broccoli will cook more later. Remove to a plate and pat pan dry if necessary.
- Sear the Beef:
- Add oil to the dry pan and heat on medium high until shimmering. Spread the marinated beef slices in a single layer. Let them cook undisturbed for about thirty seconds to brown the bottom. Flip pieces and cook until just browned but still a bit pink inside. This locks in moisture and keeps the meat juicy.
- Sauté Aromatics:
- Push beef to the edges of the pan. Add garlic and ginger to the center. Stir swiftly until fragrant but not browned. This step infuses the oil with flavor and perfumes the dish.
- Combine and Finish:
- Return broccoli to the pan. Give sauce a final stir to dissolve any settled cornstarch. Pour sauce into skillet and stir everything together. Cook while stirring for about one minute or until sauce thickens and evenly coats everything. Transfer immediately to a serving plate to keep broccoli crisp and beef tender. Serve steaming hot with rice.

Every time I slice into that just-tender beef I think about my mom sneaking tastes out of the pan when she thought nobody was looking. It became tradition for each of us to claim the first piece.
Storage Tips
Let leftovers cool to room temperature. Store in an airtight container in the fridge for up to three days. Reheat gently in a skillet with a splash of water to avoid drying out the beef.
Ingredient Substitutions
You can use chicken thighs or tofu instead of beef. Slice tofu into thick strips, pat dry, and fry until golden. If Shaoxing wine is unavailable, dry sherry or unsalted chicken broth can work in its place. For gluten free diets swap soy sauce for tamari.
Serving Suggestions
Serve this dish over steamed jasmine rice or brown rice. For a low carb meal, try spooning it over cauliflower rice or a bed of sautéed bok choy. For extra flair, garnish with toasted sesame seeds or chopped scallions.
Cultural Context
This recipe is inspired by the classic Chinese American takeout favorite. The technique of marinating with cornstarch creates silky beef known as velvetting, a signature step of many Chinese stir fries. While often made in restaurants with a wok at high heat, this home version works in any large skillet.
Seasonal Adaptations
Add slices of red bell pepper for sweetness in summer. Throw in snow peas or asparagus when spring veggies are fresh. In winter, try broccolini or even cabbage for a heartier take. The ability to swap in whatever crisp vegetables are in season means this recipe never gets old.
Success Stories
Home cooks tell me this recipe made it into their regular dinner rotation. It is a fix for that weeknight takeout craving and even picky eaters love the familiar flavors and glossy sauce. I have seen families double the batch just for leftovers.
Freezer Meal Conversion
To freeze, simply cook as instructed, let everything cool, and pack in a freezer friendly container. Thaw overnight in the fridge, then reheat in a skillet for a super quick meal. Add a splash of broth to revive the sauce.

This stir fry has earned weeknight staple status at our house. With the right prep, it is easier than takeout and every bite is proof homemade is best.
Recipe Q&A
- → What beef cut works best for this dish?
Flank steak is the top choice for its tenderness, but skirt or similar cuts also work well when sliced thinly against the grain.
- → Can a different vegetable be used instead of broccoli?
Yes, snap peas, bok choy, or bell peppers pair nicely and cook quickly in the same pan.
- → How do you prevent the beef from getting tough?
Slice the beef thinly, marinate briefly, and cook quickly over high heat to keep it tender and juicy.
- → Is it possible to make this dish gluten-free?
Yes, substitute tamari or gluten-free soy sauce for regular soy sauce and ensure all other ingredients meet gluten-free standards.
- → What can be served alongside this meal?
Steamed white rice, brown rice, or noodles all complement the beef and broccoli beautifully.