If you’re craving a quick, flavorful, and wholesome meal, this Chinese Beef and Broccoli Skillet Recipe hits every mark with flair. Tender slices of marinated beef and vibrant, steamed broccoli come together in a luscious savory sauce that’s both comforting and satisfying. It’s a one-pan wonder packed with so much depth of flavor and the perfect mix of textures, making it a weeknight favorite you’ll want to keep coming back to again and again.
Ingredients You’ll Need
This recipe uses simple, familiar ingredients that pack a punch in taste and texture, giving you a perfectly balanced dish that’s vibrant and hearty. Each element has its role: from the tender beef to the fresh broccoli, and the rich savory sauce brings it all to life.
- 1 lb boneless flank steak, skirt steak, or other cut: Choose a tender cut that’s great for quick cooking and slicing thinly against the grain.
- 1 tablespoon soy sauce: Adds a salty umami base to the beef marinade.
- 1 tablespoon peanut oil (or vegetable oil): Provides a high smoke point for searing and a subtle nutty flavor.
- 1 tablespoon cornstarch: Helps to tenderize the beef and create a silky sauce texture.
- 1/2 teaspoon baking soda (Optional): Tenderizes beef further if you want an extra-soft bite.
- 1/2 cup chicken stock (or beef stock): Creates a rich, flavorful base for the sauce.
- 2 tablespoons Shaoxing wine (or dry sherry): Adds depth and a subtle sweetness that elevates the dish.
- 2 tablespoons soy sauce: For a deep savory kick in the final sauce.
- 1 teaspoon dark soy sauce: Gives the sauce a beautiful, dark color and more complex flavor.
- 2 teaspoons brown sugar (or white sugar): Balances the salty and savory tones with a touch of sweetness.
- 1 tablespoon cornstarch: Thickens the sauce perfectly for a glossy finish.
- 1 head broccoli, cut to bite-size florets: Adds a fresh, crunchy texture and vibrant green color.
- 1 tablespoon peanut oil (or vegetable oil): For sautéing aromatics and keeping flavors bright.
- 3 garlic cloves, minced: Brings a fragrant, robust foundation to the sauce.
- 2 teaspoons ginger, minced: Adds a warm, zesty note that complements the beef and broccoli beautifully.
How to Make Chinese Beef and Broccoli Skillet Recipe
Step 1: Prepare the Beef and Marinate
Start by slicing your beef thinly across the grain to ensure tenderness. Mix the beef with soy sauce, oil, cornstarch, and baking soda if using, coating the pieces evenly. This quick marinade not only flavors the beef but also helps it cook up tender and juicy. Let it rest for 10 minutes while you prep the rest of your ingredients.
Step 2: Mix the Sauce
Combine chicken stock, Shaoxing wine, both soy sauces, brown sugar, and cornstarch in a bowl. Stir until the sugar and cornstarch dissolve completely. This sauce will become the glossy, savory coating that ties the whole dish together.
Step 3: Steam the Broccoli
Add a bit of water to a large skillet and bring it to a boil. Quickly steam the broccoli until it’s just tender and still bright green, about a minute or so. This keeps the broccoli crisp and fresh, perfect for balancing the rich beef.
Step 4: Sear the Beef
Using the same skillet, heat the oil until hot and cook the marinated beef in a single layer without stirring for about 30 seconds to get a beautiful sear. Flip and cook briefly on the other side — you want it cooked mostly through but still a hint of pink for ultimate tenderness.
Step 5: Add Aromatics
Stir in the minced garlic and ginger, cooking for just 30 seconds until fragrant. These aromatics instantly amplify the savory, comforting scent that makes this recipe so inviting.
Step 6: Combine & Finish
Return the steamed broccoli to the pan then pour in your prepared sauce. Toss everything together and cook for about a minute until the sauce thickens, beautifully clinging to each piece of beef and broccoli. Serve hot and enjoy the full harmony of flavors!
How to Serve Chinese Beef and Broccoli Skillet Recipe
Garnishes
For an extra pop of color and crunch, sprinkle toasted sesame seeds or thinly sliced green onions on top before serving. A little fresh cracked black pepper also brightens the overall flavor.
Side Dishes
This skillet dish pairs wonderfully with steamed jasmine rice or fluffy white rice, which soaks up all that amazing sauce. If you want to keep things light, serve it alongside cauliflower rice or a simple vegetable stir-fry.
Creative Ways to Present
Serve the beef and broccoli over a bed of udon or rice noodles for a heartier twist. You could also dish it out in lettuce cups for a finger-pleasing, low-carb option that’s fun and fresh.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. The beef may firm up slightly but the flavors will deepen, making for great next-day lunches or dinners.
Freezing
If you want to freeze it, place cooled portions in a freezer-safe container or bag. This dish freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water or broth if the sauce has thickened too much. Stir often to reheat evenly and keep the beef tender.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! Flank steak or skirt steak is ideal due to their tenderness and quick cooking time, but you can also use sirloin or ribeye thinly sliced. Just avoid tough cuts that require longer cooking.
What can I substitute for Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry is a great substitute. For a non-alcoholic option, you can use a splash of chicken stock with a teaspoon of rice vinegar.
Is this recipe gluten-free?
This recipe can easily be made gluten-free by using tamari or a gluten-free soy sauce instead of regular soy sauce. Always check the labels to be sure.
Can I make this recipe vegetarian or vegan?
While this is a beef-centric dish, you can swap the beef for marinated tofu or tempeh and use vegetable stock in the sauce for a delicious vegetarian version.
How do I get the broccoli bright green and crisp?
Steam the broccoli just until it’s tender but still crisp, about one minute. Avoid overcooking, and adding a pinch of salt to the steaming water can help maintain its vibrant color.
Final Thoughts
This Chinese Beef and Broccoli Skillet Recipe is one of those special dishes that feels indulgent yet comes together so quickly and effortlessly. Its perfect balance of tender beef, fresh broccoli, and a savory sauce makes it a guaranteed crowd-pleaser. Dive in, share it with your loved ones, and watch it become a regular go-to meal in your kitchen. You’ll be so glad you did!
Print
Chinese Beef and Broccoli Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
A quick and flavorful Chinese Beef and Broccoli recipe featuring tender marinated flank steak and crisp broccoli florets in a savory, slightly sweet soy-based sauce. Ready in just 30 minutes, this stir-fried dish makes for a delicious and satisfying homemade takeout meal.
Ingredients
Beef and Marinade
- 1 lb boneless flank steak, skirt steak, or other cut
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda (Optional)
Sauce
- 1/2 cup chicken stock (or beef stock)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons brown sugar (or white sugar)
- 1 tablespoon cornstarch
Vegetables and Aromatics
- 1 head broccoli, cut to bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Prepare the Beef and Marinate: Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Place the beef into a small bowl and add the soy sauce, peanut oil, cornstarch, and baking soda if using. Gently mix by hand to coat all the slices evenly. Let the beef marinate for 10 minutes while preparing other ingredients.
- Mix the Sauce: In a medium-sized bowl, combine the chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Stir well to dissolve all ingredients and set aside.
- Steam the Broccoli: Pour 1/4 cup water into a large nonstick skillet and heat over medium-high heat until the water boils. Add the broccoli florets, cover the skillet, and steam until just tender and bright green, about 1 minute. When the water evaporates, transfer broccoli to a plate. Wipe the pan clean if needed.
- Sear the Beef: Add the peanut oil to the now-empty skillet and swirl to coat. Heat over medium-high until oil is hot. Spread marinated beef in a single layer and sear undisturbed for about 30 seconds until browned. Flip and cook the other side briefly until mostly cooked through but still a little pink.
- Add Aromatics: Stir in the minced garlic and ginger. Cook, stirring frequently, for about 30 seconds until fragrant.
- Combine & Finish: Return the steamed broccoli to the skillet. Stir the sauce again to ensure the cornstarch is fully mixed, then pour into the pan. Toss everything together and cook for about 1 minute until the sauce thickens and coats the beef and broccoli. Serve immediately, hot, as a main dish.
Notes
- For tender beef, slice against the grain and avoid overcooking to keep it juicy.
- Baking soda in the marinade is optional but helps tenderize the meat further.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Adjust sugar type and quantity based on preference for sweetness.
- Use peanut oil or vegetable oil for a neutral flavor and high smoke point.
- Steaming broccoli briefly retains its bright color and crunch.
