What makes this Chinese Beef and Broccoli taste like real take-out?

The secret lies in the sauce. It’s a harmonious blend of soy sauces, stock, wine, sugar, and aromatics, all thickened with cornstarch to give it that signature glossy, clingy texture you associate with restaurant versions.

Can I make Chinese Beef and Broccoli gluten-free?

Yes, you can easily make it gluten-free. Just swap regular soy sauce for tamari , and use dry sherry instead of Shaoxing wine. Be sure to also check your stock is gluten-free.

How do I store and reheat this dish?

Store leftovers in an airtight container in the fridge for up to 3 days . To reheat, warm it in a skillet with a splash of water to loosen the sauce. You can freeze it, but keep in mind the sauce may thin slightly after thawing.

Chinese Beef and Broccoli: The Ultimate One Pan Take-Out at Home

Chinese Beef and Broccoli

Print Recipe

This Chinese Beef and Broccoli recipe is a quick and flavorful one-pan dish that brings tender marinated beef and crisp broccoli together in a rich, savory sauce. It’s healthier than takeout and perfect for busy weeknight dinners.

Author: Benchi
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 2 to 4 servings
Category: Main Dish
Method: Stir-Fry
Cuisine: Chinese
Diet: Gluten Free

Ingredients

1 lb flank steak (or 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, for tenderizing tougher cuts)
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
1 tablespoon cornstarch
1 head broccoli, cut into bite-size florets
1 tablespoon peanut oil (or vegetable oil)
3 garlic cloves, minced
2 teaspoons ginger, minced
1/4 cup water (for steaming broccoli)

Instructions

Slice the beef against the grain into 1/4 inch slices or 1/2 inch sticks.
Place beef in a bowl and add soy sauce, peanut oil, cornstarch, and baking soda (if using). Mix gently and marinate for 10 minutes.
In a separate bowl, mix chicken stock, Shaoxing wine, soy sauces, brown sugar, and cornstarch to make the sauce.
Add 1/4 cup water to a large nonstick skillet over medium-high heat. When it boils, add broccoli, cover, and steam for about 1 minute. Remove broccoli and wipe the pan.
Heat oil in the skillet over medium-high heat. Spread beef in a single layer and sear without touching for 30 seconds.
Flip beef and cook the other side briefly until browned and still pink inside. Stir lightly.
Add garlic and ginger, stir quickly to release aroma.
Return broccoli to the skillet. Stir the sauce again, pour it in, and mix everything until the sauce thickens, about 1 minute.
Transfer to a serving plate and serve hot with rice.

Notes

For tougher cuts like chuck or brisket, marinate with baking soda for 30 minutes before cooking.
Dark soy sauce adds deeper color and flavor but can be substituted with 1/2 teaspoon molasses.
To make it spicy, add chili oil or sriracha at the end of cooking.
Use tamari instead of soy sauce and dry sherry instead of Shaoxing wine for a gluten-free version.

Find it online: https://www.cookwithbenchi.com/chinese-beef-and-broccoli/