Tips To Serve Beef Broccoli Recipe Chinese Style The Best

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This recipe for classic beef broccoli is a staple in many households for a reason. It’s approachable, bursting with flavor, and comes together quickly – perfect for busy weeknights.

The key to this dish lies in the tender-crisp broccoli florets and savory, stir-fried beef. The sauce is a beautiful balance of sweet, savory, and umami, coating everything in a glossy, irresistible layer.

Chinese Beef and Broccoli (One Pan Take-Out) - Omnivore
Chinese Beef and Broccoli (One Pan Take-Out) – Omnivore’s Cookbook

This recipe is easily customizable to your preferences. Don’t like broccoli? Swap it for another veggie like snap peas or green beans. Want it spicier? Add a pinch of red pepper flakes or Sriracha.

So, ditch the takeout menus and whip up this satisfying dish at home. You’ll be surprised at how easy and delicious it is!


1 pound flank steak, thinly sliced against the grain

  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1 head of broccoli, cut into florets
  • 1 tablespoon vegetable oil
  • 1 red bell pepper, thinly sliced (optional)
  • 1/2 cup chicken broth
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1 teaspoon white vinegar
  • 1/4 teaspoon ground ginger
  • 1 clove garlic, minced
  • 1/4 teaspoon black pepper
  • Chopped green onions, for garnish (optional)

  • Instructions:

    1. Marinate the Beef: In a medium bowl, combine the sliced beef, cornstarch, soy sauce, and sesame oil. Toss to coat and marinate for at least 15 minutes, or up to 30 minutes for extra tender beef.

    2. Blanch the Broccoli: Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2-3 minutes, or until crisp-tender. Drain immediately and rinse with cold water to stop the cooking process. Set aside.

    3. Stir-Fry the Beef: Heat the vegetable oil in a large wok or skillet over high heat. Once hot, add the marinated beef and cook, stirring constantly, for 3-4 minutes, or until browned and cooked through. Remove the beef from the pan with a slotted spoon and set aside.

    4. Sauté the Vegetables (Optional): If using, add the red bell pepper to the pan and cook for another minute.

    5. Make the Sauce: In a small bowl, whisk together the chicken broth, soy sauce, brown sugar, cornstarch slurry, white vinegar, ginger, garlic, and black pepper.

    6. Assemble and Thicken: Pour the sauce into the pan and bring to a simmer. Add the cooked broccoli and return the beef to the pan. Toss everything together to coat evenly.

    7. Simmer and Serve: Reduce heat to medium and simmer for 1-2 minutes, or until the sauce thickens slightly.

    8. Garnish and Enjoy: Remove from heat and garnish with chopped green onions (optional). Serve immediately over steamed rice.

    Nutrition Facts (per serving)

    Calories: 450

  • Fat: 20g
  • Saturated Fat: 8g
  • Carbohydrates: 35g
  • Sugar: 15g
  • Protein: 30g
  • Sodium: 800mg (depending on soy sauce used)

  • Note: These are approximate nutrition values and can vary depending on the ingredients used.


    This classic beef broccoli recipe is a crowd-pleaser that’s sure to become a regular in your dinner rotation. It’s easy to customize, flavorful, and perfect for busy weeknights. So ditch the takeout and give this recipe a try – you won’t regret it!


    1. Can I use a different cut of beef?

    Yes! You can use flank steak, sirloin steak, or even skirt steak. Just make sure to thinly slice the meat against the grain for maximum tenderness.

    2. What if I don’t have broccoli?

    No problem! You can substitute the broccoli with other vegetables like snap peas, green beans, or even cauliflower florets.

    3. How can I make this dish vegetarian?

    Simply omit the beef and add another cup of your favorite vegetables. Tofu, tempeh, or seitan would also be delicious protein alternatives.

    4. How can I store leftovers?

    Store leftover beef broccoli in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat, or in the microwave until warmed through.