Chinese Beef and Broccoli Stir Fry Recipe

If you’ve ever craved a takeout classic that you can whip up at home in no time, this Chinese Beef and Broccoli Stir Fry Recipe is exactly what you need. I absolutely love how the tender beef slices marry with crisp broccoli in a savory sauce that’s rich but not overpowering — it never fails to satisfy those Chinese food cravings on a busy weeknight. Plus, it’s a one-pan wonder, so cleanup is a breeze.

When I first tried making this Chinese Beef and Broccoli Stir Fry Recipe, I was amazed at how restaurant-quality it tasted with just a handful of simple ingredients. You’ll find that the balance of dark and light soy sauces, along with a hint of Chinese five-spice, really lifts this dish beyond any store-bought sauce packet. Whether you’re cooking for dinner or meal prepping for the week, this recipe comes together fast and keeps well.

this Recipe

Ingredients You’ll Need

The magic behind this Chinese Beef and Broccoli Stir Fry Recipe lies in balancing fresh ingredients with a flavorful, well-rounded sauce. When shopping, I look out for good-quality beef cuts and fresh broccoli to get that perfect contrast of textures.

• Cornstarch (Cornflour): Key for thickening the sauce to a luscious consistency.
• Water: Used both to mix with cornstarch and to adjust the sauce’s texture.
• Sugar: Adds a subtle sweetness that balances the saltiness of the soy sauces.
• Dark Soy Sauce: Provides depth and rich color — just a little goes a long way.
• Light Soy Sauce: Brings saltiness and brightness without overpowering flavor.
• Chinese Cooking Wine (Shaoxing Wine): Gives that authentic “restaurant” edge; if you don’t have it, dry sherry works too.
• Chinese Five-Spice Powder: A warm blend that adds subtle complexity to the sauce.
• Sesame Oil (optional): Adds a toasty aroma that makes the dish sing.
• Black Pepper: Just a touch for mild heat and flavor lift.
• Oil: Use a high-heat oil like vegetable or peanut oil for stir-frying.
• Beef (fillet, flank, or rump): Choose tender cuts and slice thinly against the grain to keep it tender.
• Garlic Clove: Fresh and finely chopped for that punch of aroma.
• Fresh Ginger: Adds zesty warmth, finely chopped.
• Broccoli Florets: Fresh and cooked just right to keep crispness and color.
• Sesame Seeds (optional): Sprinkled on top for a nutty crunch and pretty finish.

Variations

I often tinker with this Chinese Beef and Broccoli Stir Fry Recipe depending on my mood or what’s in my fridge. Feel free to swap the broccoli for other veggies or adjust the sauce ingredients to suit your taste — it’s forgiving and flexible.

• Vegetable Swap: Sometimes I swap broccoli with bok choy or snap peas for a different texture; it works beautifully.
• Protein Variation: If you want a lighter twist, chicken breast or tofu can be great substitutes — just adjust cooking time accordingly.
• Spice Kick: Add a pinch of chili flakes or fresh sliced chili for some heat, which my family loves.
• Gluten-Free: Use tamari instead of soy sauces to keep the dish gluten-free without sacrificing flavor.

How to Make Chinese Beef and Broccoli Stir Fry Recipe

Step 1: Prepare the Sauce and Beef Marinade

Start by mixing the cornstarch and water until smooth — this slurry is what will give your sauce that perfect thickness. Then stir in the sugar, dark and light soy sauces, Shaoxing wine, five-spice powder, sesame oil if using, and black pepper. Next, slice your beef thinly, about 1/4 inch thick, and toss it in about two tablespoons of this sauce mixture. I learned early on that letting the beef marinate for a few minutes really helps lock in flavor and tenderness.

Step 2: Sear the Beef

Heat your oil in a large skillet or wok over high heat until it’s just smoking. Spread the beef slices evenly in the pan and leave them undisturbed for about a minute — this lets the edges brown nicely. Then stir briefly for about 10 seconds, just to keep the pieces from sticking together. You want that initial sear for maximum flavor without overcooking the beef, which can make it tough.

Step 3: Add Garlic, Ginger, and Build the Sauce

Now toss in the finely chopped garlic and ginger and stir everything together for about 30 seconds, until the beef loses its pinkness and the aromatics bloom. Pour the remaining sauce mixture along with the cup of water into the skillet. Stir quickly to combine and let the sauce bubble up — this is where it thickens and coats every inch of beef.

Step 4: Toss in the Broccoli and Finish Cooking

Finally, add your cooked broccoli florets and give everything a good stir so the broccoli is coated with the savory sauce. Let it simmer gently for about a minute until the sauce thickens fully. I always make sure to remove the pan from heat immediately to avoid overcooking the broccoli — you want that nice crunch to contrast the tender beef.

Step 5: Serve and Garnish

Serve your stir fry over steamed rice and sprinkle a few toasted sesame seeds on top for an extra layer of nuttiness. This final touch is my little secret to add texture and visual appeal — it really makes the dish pop.

How to Serve Chinese Beef and Broccoli Stir Fry Recipe

Garnishes

I love sprinkling toasted sesame seeds on top — they add a lovely crunch and nutty aroma that complements the beef perfectly. A few thinly sliced scallions or a drizzle of chili oil can also make gorgeous and tasty additions if you want to dress it up a bit.

Side Dishes

This stir fry goes wonderfully alongside simple steamed jasmine rice or fragrant brown rice for a whole grain option. If you want a veggie boost, pair it with sautéed bok choy, garlic green beans, or even some pickled cucumbers to brighten the meal.

Creative Ways to Present

For special occasions, I sometimes serve this stir fry in individual mini cast iron skillets or on a bed of crispy fried noodles. It makes the dish feel extra special and interactive when everyone gets their own sizzling plate at the table.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The broccoli softens over time, so I recommend reheating gently and adding a few fresh broccoli florets or another quick-steam to brighten it back up before serving again.

Freezing

This Chinese Beef and Broccoli Stir Fry Recipe freezes reasonably well if you want to meal prep. Freeze in portions without rice for up to 1 month. Defrost overnight in the fridge and add fresh veggies when reheating for best texture.

Reheating

I reheat leftovers in a hot skillet with a splash of water or broth to revive the sauce and prevent drying out. Avoid microwaving too long as it can make the beef tough and veggies mushy; a quick, gentle stir-fry works wonders.

FAQs

Final Thoughts

This Chinese Beef and Broccoli Stir Fry Recipe quickly became a favorite in my household — it’s just so reliable, flavorful, and fast. I love sharing it with friends because it’s really approachable yet impressively tasty. If you’re looking for a dish that feels like takeout but made with love at home, give this one a try. I’m confident it’ll become your go-to weeknight meal as it did for me!

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