I absolutely love sharing this Chinese-American Beef & Broccoli Recipe with friends because it’s one of those dishes that’s impossibly satisfying yet surprisingly simple to make at home. When I first tried recreating this classic takeout favorite, I struggled a bit with getting the sauce right and keeping the beef tender, but after a few tweaks, it turned into a family staple I can whip up anytime. You’ll find that this recipe strikes the perfect balance between tender, flavorful beef and crisp-tender broccoli, all coated in a luscious, savory sauce that’s just irresistible.
This recipe works wonderfully for a quick weeknight dinner or even meal prep since it comes together in under 40 minutes, including marinating time. Plus, you can adjust the marinade or veggies to your liking, making it versatile and personal. If you’ve ever wanted that quintessential restaurant-style Beef & Broccoli but without the mystery ingredients, this Chinese-American Beef & Broccoli Recipe is exactly what you need to try next.
Why You’ll Love This Recipe
- Authentic Flavor: Balances savory oyster sauce and Shaoxing wine for that signature takeout taste.
- Tender & Juicy Beef: Marinating the beef ensures it stays tender and absorbs all those delicious flavors.
- Quick & Easy: Perfect for busy weeknights — ready in about 40 minutes including marinating time.
- Versatile & Customizable: You can swap out broccoli or beef cuts, and the sauce adapts beautifully to tweaks.
Ingredients You’ll Need
The ingredients here are simple but deliver big flavor. Key is using a good cut of beef and fresh broccoli, and the sauce components like oyster sauce and Shaoxing wine really pull it all together. If you’re new to Asian cooking, don’t worry — these ingredients are pretty easy to find at most grocery stores or Asian markets!
- Flank steak, skirt steak, hanger steak, or flap meat: These cuts are ideal because they’re flavorful and slice thinly for quick cooking.
- Soy sauce: Dividing it in the marinade and sauce layers the salty, umami goodness.
- Shaoxing wine or dry sherry: Adds depth and authenticity — don’t skip this if you can help it!
- Corn starch: Creates that silky, thickened sauce we all love.
- Chicken stock: Enhances the sauce with subtle richness.
- Oyster sauce: The secret ingredient that gives this dish its unique savory punch.
- Sugar: Balances the saltiness and round out the flavors.
- Sesame seed oil: Just a little brings a toasty aroma and complexity.
- Garlic and fresh ginger: Finely minced, they brighten the dish with fresh spice.
- Scallions: Whites and greens used separately for flavor layering and garnish.
- Vegetable, peanut, or canola oil: For stir-frying — chose one with a high smoke point.
- Broccoli florets: The star veggie, cooked crisp-tender for that perfect bite.
Variations
I like to mix things up now and then with this Chinese-American Beef & Broccoli Recipe depending on what’s on hand or who I’m feeding. You can easily swap vegetables, make it spicier, or even turn it into a vegetarian dish with a few smart swaps.
- Swap the Broccoli: I’ve tried using bok choy or snap peas instead — they both add great crunch and pair beautifully with the sauce.
- Spicy Kick: Adding a bit of chili garlic sauce or red pepper flakes kicked this dish up a notch for guests who love heat.
- Vegetarian Version: Mushrooms or tofu make a great substitute if you want to go meatless, just adjust cooking times accordingly.
- Gluten-Free: Swap soy sauce for tamari or coconut aminos for a gluten-free version that still nails the flavor.
How to Make Chinese-American Beef & Broccoli Recipe
Step 1: Marinate the Beef for Maximum Tenderness
Start by combining the sliced beef with 1 tablespoon of soy sauce and 1 tablespoon of Shaoxing wine. Give it a good toss so every strip is coated. Then pop it in the fridge for at least 20 minutes — this step is crucial because it tenderizes the meat and infuses flavor. I’ve found that marinating longer, up to 3 hours, makes the beef even more flavorful, but if you’re short on time, 20 minutes works just fine.
Step 2: Prepare the Sauce and Aromatics
While your beef chills out, stir together the remaining soy sauce with corn starch to make a smooth slurry—this will thicken your sauce beautifully later. Next, mix in the rest of the Shaoxing wine, chicken stock, oyster sauce, sugar, and sesame oil. Trust me, this combo adds those classic takeout flavors that make the dish pop. Then separately combine minced garlic, ginger, and the white parts of the scallions. These aromatics will add a wonderful fragrance and depth when you stir-fry.
Step 3: Sear the Beef Perfectly
Heat a wok or large skillet over high heat and add a tablespoon of oil until it just starts to smoke. Add half the beef in a single layer without stirring—you want a nice sear here—about 1 minute. Then stir and toss for another minute until it’s mostly cooked but still pink here and there. Transfer to a bowl and repeat with the rest of the beef. This quick searing locks in juices while giving the beef that delicious, slightly charred edge.
Step 4: Bring on the Broccoli
Next, add another tablespoon of oil to your wok and, again over high heat, cook half of your broccoli until it gets bright green and charred in spots—this only takes about 1 minute. Transfer it to the bowl with the beef and repeat with the remaining broccoli. The high heat and quick cooking preserve that satisfying crunch while infusing a hint of smokiness.
Step 5: Combine and Finish with Flavor
Put the beef and broccoli back into the hot wok, then add your garlic, ginger, and scallion white mix. Stir-fry for about 30 seconds until fragrant. Pour in your prepared sauce and add the scallion greens. Toss everything quickly and constantly until the sauce thickens and coats every piece, about 45 seconds. This step is where everything comes together—the sauce thickens, the flavors meld, and you get that beautiful glossy finish. Serve immediately and watch it disappear!
Pro Tips for Making Chinese-American Beef & Broccoli Recipe
- Thin Slicing is Key: Freeze your beef for 20 minutes beforehand to make it easier to slice thin against the grain, ensuring tenderness.
- High Heat Cooking: Always cook beef and broccoli on high heat for quick searing and crisp veggies—this keeps textures perfect.
- Sauce Stage: Stir the sauce mixture well before adding and cook it just until thickened to prevent it from turning gluey or watery.
- Don’t Overcook Beef: Remove beef promptly once it’s lightly pink for juicy results and avoid toughness caused by overcooking.
How to Serve Chinese-American Beef & Broccoli Recipe
Garnishes
I like to finish with a sprinkle of toasted sesame seeds for extra nuttiness and a drizzle of chili oil when I want a bit of heat. Sometimes fresh cilantro chopped over the top adds a nice bright contrast, but scallion greens are classic and always welcome. These little touches make your Chinese-American Beef & Broccoli Recipe feel just that bit more special.
Side Dishes
Personally, I love serving this dish with steamed jasmine rice or brown rice for a wholesome meal. You can also get creative and pair it with fried rice, noodles, or even cauliflower rice for a low-carb option. Some quick pickled veggies or a simple cucumber salad on the side brighten things up, too.
Creative Ways to Present
For special occasions, I’ve served this beef and broccoli atop fluffy garlic mashed potatoes – it’s an unexpected, crowd-pleasing twist that everyone asks for. Also, plating it family-style on a big platter with extra scallions scattered on top creates a colorful and inviting centerpiece that’s fun to share.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and usually eat them within 2 days. The broccoli can soften a bit overnight, so I recommend reheating gently to keep the texture as close as possible to freshly cooked.
Freezing
I’ve frozen this dish before, but I find that broccoli texture suffers slightly after thawing—still tasty, but a bit softer. If you plan to freeze, freeze the beef and sauce separately from the broccoli, then combine after reheating for best results.
Reheating
The best way I’ve found to reheat is in a hot skillet with a splash of water or stock to create steam, tossing gently to warm through without overcooking the beef. Avoid the microwave if you want to maintain texture and flavor, but it’s fine in a pinch.
FAQs
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Can I use different cuts of beef for this recipe?
Absolutely! While flank, skirt, hanger, or flap meat are preferred for their tenderness and flavor, you can use sirloin or ribeye if sliced thinly. Just remember that tougher cuts need careful slicing against the grain and marinating time to stay tender.
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What can I substitute for Shaoxing wine if I don’t have it?
If Shaoxing wine isn’t available, dry sherry is a great substitute that offers similar fruity, nutty notes. You can also use a mix of rice vinegar with a pinch of sugar as a non-alcoholic alternative, though the flavor will be slightly different.
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How do I prevent the beef from getting tough in this recipe?
Marinate the beef for at least 20 minutes to tenderize, slice it thinly against the grain, and cook it quickly over high heat without overcooking. Removing the beef while it’s still slightly pink inside before finishing in the sauce helps maintain juiciness.
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Can I make this recipe gluten-free?
Yes! Swap soy sauce for gluten-free tamari or coconut aminos, and ensure oyster sauce is gluten-free or use a mushroom-based alternative. Most other ingredients are naturally gluten-free.
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What’s the best way to get that classic restaurant takeout texture?
High heat cooking in a wok or large skillet with quick searing preserves the beef’s juiciness and keeps the broccoli crisp-tender. Using the cornstarch slurry to thicken the sauce coats everything nicely without making it heavy or watery.
Final Thoughts
This Chinese-American Beef & Broccoli Recipe holds a very special place in my kitchen because it’s that dependable, delicious dish I know everyone will enjoy. Whether you’re craving classic takeout flavors or want a satisfying homemade meal, this recipe delivers every time with simple ingredients and clear steps. I can’t wait for you to try it and share it with your loved ones—it’s truly that easy and delicious.
Print
Chinese-American Beef & Broccoli Recipe
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 40 mins
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese-American
Description
This Chinese-American Beef & Broccoli recipe features tender strips of marinated flank steak stir-fried with crisp-tender broccoli florets in a savory oyster sauce mixture. Using a wok and high heat, the dish delivers authentic charred flavors with a balance of garlic, ginger, and scallions, making it a quick, flavorful meal perfect for weeknights.
Ingredients
Beef Marinade
- 1 pound flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4-inch thick strips
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
Sauce
- 3 tablespoons soy sauce (remaining from 1/4 cup total)
- 2 teaspoons corn starch
- 3 tablespoons Shaoxing wine or dry sherry (remaining from 1/4 cup total)
- 1/3 cup low-sodium homemade or store-bought chicken stock
- 1/4 cup oyster sauce
- 1 tablespoon sugar
- 1 teaspoon sesame seed oil
Aromatics
- 2 medium cloves garlic, finely minced (about 2 teaspoons)
- 2 teaspoons finely minced fresh ginger
- 3 scallions: whites finely sliced, greens cut into 1/2-inch segments (reserved separately)
Other Ingredients
- 4 tablespoons vegetable, peanut, or canola oil (divided)
- 1 pound broccoli florets (about 1 1/2 quarts)
Instructions
- Marinate the Beef: In a bowl, combine the sliced beef with 1 tablespoon soy sauce and 1 tablespoon Shaoxing wine. Toss to coat evenly, then refrigerate and let marinate for at least 20 minutes, up to 3 hours for more flavor penetration.
- Prepare the Sauce: In a separate bowl, mix the remaining soy sauce with cornstarch to make a slurry. Stir in the remaining Shaoxing wine, chicken stock, oyster sauce, sugar, and sesame oil until well combined. Set aside.
- Combine Aromatics: Mix minced garlic, ginger, and scallion whites in a small bowl. Set aside for later use.
- Cook the Beef (Using a Wok on Grill or Stove): If grilling with a wok insert over charcoal, heat the wok with oil until smoking. Add the beef stirring constantly for about 1 minute until lightly charred but still pink. Push the beef to the sides of the wok. If cooking on a burner, heat 1 tablespoon oil in a wok over high heat until smoking, add half the beef, and cook without moving for 1 minute to sear. Stir and cook for another minute until lightly cooked but pink in center. Transfer cooked beef to a bowl and repeat with remaining beef and oil.
- Add and Cook the Broccoli: On the grill wok, add broccoli to the center and stir until lightly charred for about 30 seconds. On the stovetop, heat another tablespoon oil and cook half the broccoli until crisp-tender and lightly charred, about 1 minute. Transfer broccoli to bowl with beef and repeat with remaining broccoli and oil.
- Combine and Finish Cooking: Return wok to high heat until smoking. Return beef and broccoli to wok. Add the garlic, ginger, and scallion white mixture and stir for about 30 seconds until fragrant.
- Add Sauce and Scallion Greens: Pour the prepared sauce into the wok; it should boil immediately. Add the sliced scallion greens and toss all ingredients to coat evenly in the thickened sauce. Cook for an additional 30 to 45 seconds until the sauce is lightly thickened and beef is cooked through, broccoli tender but crisp.
- Serve: Carefully transfer the beef and broccoli to a serving platter and serve hot with steamed rice or noodles if desired.
Notes
- For more authentic flavor, use Shaoxing wine; dry sherry is an acceptable substitute.
- Be careful not to overcook the broccoli to maintain its crunch and vibrant color.
- You can substitute flank steak with skirt, hanger, or flap meat for similar results.
- Using a wok and high heat is essential for achieving the characteristic sear and char.
- If you don’t have a wok, use a large heavy skillet but ensure it is hot enough for quick searing.
- Marinate the beef longer for deeper flavor, up to 3 hours refrigerated.
