This delicious Chinese Beef and Broccoli 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!
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!
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!
LOOKING FOR MORE GREAT CHINESE RECIPES?
DON’T FORGET TO TRY OUR MONGOLIAN CHICKEN!
Chinese Beef and Broccoli
Ingredients
- 1 pound lean beef ,cut into thin strips
- 1 tablespoon soy sauce
- 1 tablespoon sherry
- 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 water
- 1/3 cup brown sugar (paleo: substitute approved sweetener)
- 1 tablespoon sherry
- 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
- Toss the beef strips with the soy sauce and sherry. Set aside until ready to use.
- Combine the sauce ingredients until the cornstarch is dissolved. Set aside until ready to use.
- 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.
- Serve immediately with steamed rice.
Notes
![\"Quantcast\"/](\"//pixel.quantserve.com/pixel/p-90d7ePzUDYpLK.gif\")
Mary says
Great recipe – husband AND grandchildren loved it! Can’t get better than that!
Kimberly @ The Daring Gourmet says
That’s fantastic, Mary, I’m so glad – thank you!
Nicole says
This is the best and most tasteful beef broccoli recipe i have found yet! I found some black bean sauce at the grocery store down the Asian food isle and it made a huge difference! The taste was out of this world! Making it again soon!
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Nicole, thank you!
Rodney says
I love Asian foods, and yesterday I was craving some beef and broccoli. I found this recipe and thought I would try it. It turned out fabulous, one of the best tasting beef and broccoli recipes I have had the pleasure of devouring. Although, to my taste, it needed a little heat spicing, so to the sauce I added a little cayenne pepper, to my tasting. Magnificent… Next time, I’m thinking of adding a little hot Chinese mustard to the sauce. Comments…?????????
Kimberly @ The Daring Gourmet says
Awesome, Rodney, I’m so glad you enjoyed it, thank you! Sure, whatever you like for increasing the heat, experiment away!
Dena says
Try using LaoGanMa Chili oil with black bean. Amazing, spicy, flavorful
Anonymous says
I add a pinch of some dry red pepper hots… yum yum yum
SandraM says
Best beef and broccoli recipe I’ve tried! Seriously!
This is going into my rotation. Am going to try with black bean paste next time (can’t wait).
Thanks!
Kimberly @ The Daring Gourmet says
Fantastic, Sandra, thanks so much!
Cindy says
Question for you; If I were to make this for a party do you think it could be made ahead of time? How would you recommend it be reheated. It will be served buffet style in a chaffing pan. Thank you!
Kimberly @ The Daring Gourmet says
Hi Cindy, yes you can but you risk the broccoli being really soft. I would either cook the broccoli separately the day of and add it the stir fry before serving or just make sure you cook it “al dente” so that when you reheat it it doesn’t lose all of its crunchiness. You can reheat it on the stovetop, in the microwave or in a slow cooker.
Chuck says
Really good! If you ever get a chance to make this with elk meat, it is really good also.
Kimberly @ The Daring Gourmet says
Thanks, Chuck! I WISH I had access to elk meat!