Chinese Beef and Broccoli: 10-Minute Takeout Magic

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If your weeknights feel like a never-ending relay race—work, errands, kids’ homework, “what’s for dinner?”—then Chinese Beef and Broccoli might just be your new best friend. This quick, flavorful stir-fry is perfect for busy evenings when you want something healthy-ish, comforting, and ready faster than your takeout app can load.

If you’re a fan of bold, saucy stir-fries, you might also fall in love with my nutty, savory Cashew Chicken—another better-than-takeout winner that’s just as weeknight-friendly.

I fell in love with this dish years ago when I realized it’s basically the perfect marriage of tender, juicy beef and crisp, fresh broccoli all wrapped in a glossy, savory sauce. It’s a weeknight hero for those of us who want dinner to look like we tried harder than we actually did.

Why You’ll Love This Chinese Beef and Broccoli

Dinner in 20 minutes. Faster than waiting for delivery and way fresher.
One pan wonder. Less cleanup, more couch time.
Better than takeout. You control the ingredients—less oil, no mystery sauce.
Crowd-pleaser. Even picky eaters tend to “accidentally” finish their broccoli when it’s bathed in this sauce.

Ingredients You’ll Need

Meat and Marinade

1 lb flank steak, skirt steak, or other cut (*see footnote 1)
1 tablespoon soy sauce
1 tablespoon peanut oil (or vegetable oil)
1 tablespoon cornstarch
1/2 teaspoon baking soda (optional) (*see footnote 1)

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 (*footnote 2)
2 teaspoons brown sugar (or white sugar)
1 tablespoon cornstarch

Stir-Fry

1 head broccoli, cut into bite-size florets
1 tablespoon peanut oil (or vegetable oil) (*footnote 3)
3 garlic cloves, minced
2 teaspoons ginger, minced

Step-by-Step : How To Make Chinese Beef and Broccoli

Prep the beef. Slice against the grain into ¼-inch slices or ½-inch sticks. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch (plus baking soda if using). Mix gently until evenly coated. Let it marinate for 10 minutes while you prep the other ingredients.
Mix the sauce. In a medium bowl, combine chicken stock, Shaoxing wine, both soy sauces, brown sugar, and cornstarch. Stir well until smooth.
Steam the broccoli. Add ¼ cup water to a large nonstick skillet over medium-high heat. When boiling, add broccoli and cover. Steam for about 1 minute, until just tender and bright green. Transfer broccoli to a plate and wipe the skillet dry.
Cook the beef. Heat oil in the same skillet over medium-high. Spread beef in a single layer. Let it sit for 30 seconds to brown before flipping. Stir and cook until lightly charred but still pink inside.
Add aromatics. Toss in garlic and ginger, stirring just long enough to release that incredible fragrance.
Bring it all together. Return broccoli to the skillet. Give the sauce a final stir to dissolve the cornstarch, then pour it in. Cook, stirring, until the sauce thickens and coats everything—about 1 minute.
Serve immediately. This is not a “let it sit” kind of dish—scoop it onto plates and enjoy while it’s piping hot.

Tips for Perfect Chinese Beef and Broccoli

Slice it thin. The thinner the beef, the more tender it cooks. A partially frozen steak slices beautifully.
Don’t skip the high heat. That little bit of char adds major flavor.
Marinate for magic. Even 10 minutes makes a difference—it helps the beef stay tender and flavorful.
Switch it up. You can swap in grilled chicken for a lighter twist, just like in my Grilled Chicken Broccoli Bowls with Creamy Garlic Sauce.

A Little Story from My Kitchen

The first time I made this at home, I may have underestimated how quickly it comes together. One second I was chopping broccoli, the next the beef was done and I was scrambling for plates. My husband took one bite, looked at me, and said, “You can cancel the Chinese takeout from now on.”

This became my weeknight go-to, right up there with my set-it-and-forget-it Dump and Go Crockpot Teriyaki Chicken, which is a lifesaver on days when I don’t want to lift a spatula after 3 p.m.

Chinese Beef and Broccoli served with steamed white rice in a rustic bowl with chopsticks. — Chinese Beef and Broccoli served with fluffy white rice for a comforting, better-than-takeout meal.

FAQs About Chinese Beef and Broccoli

Can I substitute the beef?

Yes! Chicken breast or thighs work wonderfully—just adjust the cooking time so they’re fully cooked through.

Can I make it ahead?

This dish is best fresh, but you can prep all the ingredients and sauce earlier in the day. Stir-fry when ready to eat. If you’re looking for another lightning-fast dinner, my spicy Garlic Chilli Noodles are ready in minutes and pack a serious punch.

How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat in a skillet with a splash of water to revive the sauce.

Is it freezer-friendly?

Not really. The broccoli can turn mushy when thawed, and the sauce can separate.

Bring the Takeout Vibes Home

Chinese Beef and Broccoli is the ultimate busy-night dinner—quick, flavorful, and guaranteed to make your kitchen smell like a cozy noodle shop. Next time you’re tempted to hit “order” on your phone, grab a skillet instead. In just 20 minutes, you’ll have a fresh, sizzling dish that your family will ask for again and again