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Home » BEST Chinese Beef and Broccoli
BEST Chinese Beef and Broccoli
written on July 7, 2015
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This delicious Chinese Beef and Broccoli recipe comes together in just minutes. Perfect
for busy weeknights and WAY better than Chinese takeout, this is sure to become a
favorite in your home! Welcome! I’m Kimberly and I share delicious originals,
revitalized classics and authentic dishes from around the
world. Come travel the world through your taste buds!
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Chinese Beef and Broccoli Recipe
One of the most popular Chinese takeout dishes, this features succulent beef with
broccoli, onions and bean sprouts tossed in a phenomenally delicious sauce!
One of the things I love about Chinese food – aside from the fact that it tastes so darn
delicious – is how quick it is to make. Once you have the prep work of all the chopping
done – and that can conveniently be done in advance – it literally takes 5 minutes or
less to actually cook.
Another thing I love about Chinese food is that it’s such a great way to get in those
healthy veggies. Stir-fries are perfect for using up veggies you have on hand – onions,
bell peppers, carrots, celery, zucchini, broccoli, snow peas, etc. Just throw ’em all in,
give ’em a fry, stir in the sauce, and voila!
Broccoli is one of our favorite vegetables, and one my kids are always happy to eat.
Here is a delicious Chinese Beef and Broccoli stir fry that is ready for the table,
including prep time, in just the amount of time it takes you to steam the rice!
How to Make Chinese Beef and Broccoli
Let’s get started!
Chop up the veggies, slice the beef, mince the garlic and ginger, and wash the bean
sprouts. Toss the beef in the soy sauce and sherry. All of this can be done well in
advance to save you time come dinner.
Heat the oil over high heat in a wok or large heavy skillet. Once very hot, add the beef
and fry until lightly browned, about 2 minutes.
Add the onions, garlic and ginger and fry for another minute.
Add the broccoli and fry for another minute.
Stir in the bean sprouts.
Stir in the sauce and simmer for one minute.
Serve over steamed rice.
Enjoy!
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Looking for more great Chinese recipes?
Be sure to try our MONGOLIAN CHICKEN!
Chinese Beef and Broccoli
Kimberly Killebrew
This Chinese Beef & Broccoli rivals your favorite
Chinese restaurant or takeout!
Print Recipe
4.71 from 71 votes
PREP TIME COOK TIME TOTAL TIME
15 mins 5 mins 20 mins
COURSE CUISINE SERVINGS CALORIES
Entree, Main Dish Chinese 4 servings 405 kcal
INGREDIENTS US Customary Metric 1x 2x 3x
1 pound flank steak or other lean beef ,cut against the grain into thin strips
1 tablespoon soy sauce
1 tablespoon sherry (can substitute dry white or red wine)
2 tablespoons oil for high-heat frying
1 small yellow onion ,halved and then sliced
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
4 cups fresh uncooked broccoli florets in bite-sized pieces
1 cup bean sprouts
For the Sauce:
1/3 cup soy sauce (paleo: substitute coconut aminos)
1/3 cup low sodium chicken broth or water
1/3 cup brown sugar (paleo: substitute approved sweetener)
1 tablespoon sherry (can substitute red wine)
1 tablespoon toasted sesame seed oil
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons cornstarch
Optional: For an amazing boost in flavor add 1-2 tablespoons Chinese Black
Bean Sauce
Homemade Chinese Black Bean Sauce
OR store-bought Chinese Black Bean Sauce
INSTRUCTIONS
1. Toss the beef strips with the soy sauce and sherry. Set aside until ready to use.
2. Combine the sauce ingredients until the cornstarch is dissolved. Set aside until
ready to use.
3. Heat the oil over high heat in a wok or large heavy skillet. Once very hot, add
the beef and fry until lightly browned, about 2 minutes. Add the onions, garlic
and ginger and fry for another minute. Add a little more oil if necessary. Add the
broccoli and fry for another minute or until crisp-tender. Stir in the bean
sprouts. Stir in the sauce and simmer for another minute.
4. Serve immediately with steamed rice.
NOTES
*The quick cooking times assume you're using a wok or heavy skillet over very high
heat (some cooktops don't have the capacity to go as high as high-heat wok
cooking requires). You may need to increase the cooking time accordingly.
NUTRITION
Calories: 405kcal | Carbohydrates: 33g | Protein: 30g | Fat: 16g | Saturated Fat: 3g | Cholesterol:
70mg | Sodium: 1447mg | Potassium: 833mg | Fiber: 3g | Sugar: 22g | Vitamin A: 565IU | Vitamin
C: 87.3mg | Calcium: 85mg | Iron: 4.4mg
KEYWORD Beef and Broccoli
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150 comments →
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150 Responses
Tammy Farley
February 10, 2021 at 6:35 pm
Reply
I have made this a couple times and I love it. My family loves it too.
Anonymous
February 9, 2021 at 2:59 pm
Reply
This sauce is delicious! We have made it three times. It has become our go to
stir fry sauce! Works well with meat or chicken or veges.
Stephen Goldberg
April 18, 2021 at 11:36 am
Which part is for “sauce” Not clear.
Reply
top10chef
May 18, 2021 at 11:46 am
Stephen
Reply The ingredients for the sauce are listed. In the instructions it says to
“Combine the sauce ingredients until the cornstarch is dissolved.
Set aside until ready to use.” The last step is “Stir in the sauce and
simmer for another minute”.
Marcia carignan
January 11, 2021 at 4:29 pm
This was really great- I used left over grilled ribeye steak and sliced it very
Reply thin and added it at the last minute. I tossed in cashews as well.
Kimberly @ The Daring Gourmet
January 13, 2021 at 10:53 pm
Fantastic, Marcia, thanks so much!
Reply
Keith Pocock
December 1, 2020 at 8:21 am
Reply
This is such an amazing recipe, tastes so authentic and has become a firm
family recipe. I also use your black bean sauce recipe and permanently keep
some in the fridge. I also add yellow bean sauce to the beef and broccoli and
use shaoxing rice wine instead of Sherry . Absolutely delicious.
Kimberly @ The Daring Gourmet
December 1, 2020 at 8:53 am
That’s fantastic, Keith, I’m so glad it’s become a family favorite, thank
Reply you!
Valerie
September 24, 2020 at 10:49 am
Hi Kimberly, I used your stir fry sauce for this recipe for an entirely different
Reply preparation- scallops, noodles, and stir fried vegetables, and it turned out
very delicious. I felt like the sauce was missing a little something and I
couldn’t put my finger on it, though. I had some leftovers today for lunch
and dabbed some oyster sauce on it. I’m telling you, it made a world of
difference. Took the flavor to another level, completely.
I love your recipes and your blog.
Kimberly @ The Daring Gourmet
September 24, 2020 at 2:57 pm
Awesome, Valerie, I’m so glad you enjoyed it, thank you! Yeah, what
Reply you’re describing as missing is the umami element – beef is packed full
of umami but scallops have none so adding the oyster sauce (a
fermented umami product) was a good call.
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