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BEST Chinese Beef and Broccoli

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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!

best chinese beef and broccoli recipe stir fry asian easy fast

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.

best chinese beef and broccoli recipe stir fry easy fast

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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!

best chinese beef broccoli recipe stir fry asian easy fast

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.

chinese beef broccoli recipe stir fry asian easy fast

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.

Beef-and-Broccoli-prep-2

Add the onions, garlic and ginger and fry for another minute.

Beef-and-Broccoli-prep-3

Add the broccoli and fry for another minute.

chinese beef broccoli recipe stir fry asian easy fast

Stir in the bean sprouts.

chinese beef broccoli recipe stir fry asian easy fast

Stir in the sauce and simmer for one minute.

chinese beef broccoli recipe stir fry asian easy fast

best chinese beef broccoli recipe stir fry asian easy fast

best chinese beef broccoli recipe stir fry easy fast

Serve over steamed rice.  Enjoy!

best chinese beef broccoli recipe stir fry asian easy fast

best chinese beef broccoli recipe stir fry asian easy fast

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Print Recipe
4.83 from 29 votes

Chinese Beef and Broccoli

This Chinese Beef & Broccoli rivals your favorite Chinese restaurant or takeout!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 4 servings
Calories: 405kcal
Author: Kimberly Killebrew

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
US Customary - Metric

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

*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.
Calories: 405kcal | Carbohydrates: 33g | Protein: 30g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 1447mg | Potassium: 833mg | Fiber: 3g | Sugar: 22g | Vitamin A: 11.3% | Vitamin C: 105.8% | Calcium: 8.5% | Iron: 24.2%

 

110 Responses

  2. I want to dive into that plate headfirst! :) This looks fantastic, Kimberly, I’m going to make it tonight!!

    Reply

    • Wonderful, Carron, thank you! Speaking of Bermuda, I’ll be posting my next installment here in the next few days. If you haven’t already subscribed to my email newsletter that’s the best way to stay informed when new articles are posted. (No junk mail, I promise :)

      Reply

  14. Thank you, Kimberley…I have taken your advice and signed up….very much looking forward to your next Bermuda posting. Your tour of St. George’s and your stay at the Hamilton Princess were amazing. I loved the photos and your wonderful write ups.. I could tell that you and your husband were really enjoying yourselves…who wouldn’t want to visit our beautiful Island after seeing these postings. Bet you can’t wait to bring your children!

    Reply

    • Wonderful, Carron, thank you! We can’t wait to return with our whole family to your magical island. What made our visit so special was not only the breathtaking sites and scenery but the many wonderful people we had the privilege of meeting and visiting with (Dr. Edward Harris, Carol Holding, Angelo Armano and Edmund Smith from Ascots, Art and his wife from Art Mel’s, and we even bumped into a couple there who literally lived just 5 minutes from us several years ago). Those personal connections made our trip so meaningful and added to our list of cherished memories.

      Reply

    • Homemade is the best, Sharon! Not only does it taste as good as the very best takeout, it’s healthier and you know what’s in it!

      Reply

    • Thanks, Susan! The fast cooking method not only preserves many of the foods’ nutrients but also gets the meal onto the table much quicker :)

      Reply

  21. I totally agree with you that stir fry recipes are such a great way to jam-cram lots of veggies into dinner! Love that! And I love the flavors in this recipe, and how wonderfully quick and easy it is! Who needs take-out when you can have THIS!?!? Pinned!

    Reply

    • Thanks so much for pinning, Shelley! I know, I love how you’re able to eat so many veggies per serving in these stir-fries!

      Reply

    • It sure is, Renee! Getting everything prepped in advance makes everything go lightning speed at the point of cooking!

      Reply

    • Haha, Meg! You should make this without him knowing, then serve pretending it’s takeout and see what he says. I’ll bet he says, “Wow, which takeout did you order from this time? This is the best!” ;) Seriously, it’s better than any takeout version I’ve had!

      Reply

    • That makes sense, they’re super easy to make and so a good place to start for a beginning cook!

      Reply

  27. I just recently found this recipe, I have very picky daughters and it’s often heard to feed them and the rest of my family the same meal. I can honestly say that this is THE MEAL! My whole family loved this dish and its often hard to feed seven people and make them all happy at once but this one definitely did it.

    Reply

    • That’s awesome, I’m so happy to hear that, Monshinique! It’s one of our family’s favorites, too, and an almost guaranteed way to get our kids to eat their veggies :) Thanks so much!

      Reply

    • Toasted sesame oil is what gives a lot of Chinese food its characteristic flavor. Sure, it will still taste good but it won’t taste “as” good and will be missing that distinctive Chinese flavor.

      Reply

    • Hi Ashley, I don’t but there are a number of free sites online that let you enter the ingredients and quantities and then give you the complete nutritional breakdown of the dish (eg., fitday and caloriecount).

      Reply

  31. This was not only delicious, but quick and easy! I added thinly sliced carrots and used barley instead of rice! Yummy!

    Reply

  32. I made it exactly as the recipe states it taste just like chinese béef and broccoli with added grenn peppers!! It turned out better than I thought my family love it I trippled the recipe!!

    Reply

  33. So glad to have found a B&B recipe that didn’t call for oyster sauce, and it’s fabulous to boot! *bookmarked* Thanks for sharing. I’ll be checking out more of your stuff. :D

    Reply

  34. I’ve made this at least three times already, my family keeps requesting it! :) Even our youngest who is generally a picky eater always requests seconds. This recipe’s a keeper, thank you! :)

    Reply

  35. This is not real Chinese food. Chinese people do not eat broccoli as it is not native to China. No restaurant in China would serve this stuff.

    Reply

    • First of all, there’s no reference to “real Chinese food” in my post nor is there any mention of authenticity as it relates to mainland China. Most of the popular Chinese dishes eaten in the U.S. aren’t from mainland China but were created by Chinese immigrants. This is an example of Chinese-American food at its best!

      Reply

  36. Thanks for the recipe. I included 1/4cup of oyster sauce, used beef broth instead of water, 2tbs of chili paste to balance the sweetness and 1tbs of worchestire sauce. I had to reduce the sugar and started with 1tbs at a time until I got it just right. Flat iron steak worked out great and I used peanut oil for the stir fry. Thanks for a wonderful recipe.

    Reply

  38. Best beef and broccoli recipe I have ever made, and healthy! I used reduced sodium soy and Shaoxing wine instead of sherry. Will make again, thank you :)

    Reply

  39. Absolutely A++. Quick to make and the flavor was better than anything I’ve had in a restaurant or takeout.

    Reply

  40. Very Good!!! My whole family loved it!

    Note: Omitted bean sprouts, and used Chinese Rice Wine in place of Sherry.

    Reply

  41. This recipe is fantastic! My husband and 3 picky boys all loved it and asked for seconds! Good thing I doubled the recipe.

    Reply

  42. Love it, made for wife and sister in law who are counting calories and didn’t believe me when I showed them low count for a great dinner

    Reply

  43. So making this tonight following recipe exactly. I am from new york but do to my son enlisted in us army we moved to be close to him and our grandkids in southwest Oklahoma Wichita mountain region. No good Chinese food here but beef and broccoli my favorite will let you know how I rate it. I just picked. Up a lodge cast iron wok so I’m going to crank up the heat. I’m using a nice chunk of filet. Mignon so should be tender

    Reply

  44. I made this dish for the first time and my family love it. I don’t like Chinese take out, but I will take this dish anywhere. I could eat this twice a day. I didn’t make any changes to the receipt this time except the options. The next time I will add more vegetables. All I can say Delicious.

    Reply

  45. Made this last week…amazingly flavoured and very easy and quick to make. Would definitely make again, and would definitely recommend it.

    Reply

  46. I’m to excited to try this recipe! If I’m using regular brown sugar (not the Amazon linked brown sugar substitute) would you suggest light or dark? Thanks!

    Reply

    • Hi Kate, either work well, it’s purely personal preference. I just use whatever I happen to have on hand and that usually tends to be light brown sugar.

      Reply

  47. I followed the recipe exactly, but doubled it. For me, I found this made too much sauce, and the sauce was too sweet. I will tweet again for next time.

    Reply

  48. I made this for my sister and her husband last night for dinner. I cut back on the sugar and added a bunch more veggies. Per your suggestion, I also included a few tablespoons of your black bean sauce. The stir fry was phenomenal! My sisters husband called it a ‘restaurant quality dish’.
    My sister and I both have celiac disease, so finding your stir fry and sauce recipes have been life changing! Thank you so much for your amazing recipes!

    Reply

  51. I made this recipe today and it turned out perfect. The last recipe I used from another site was disgusting. This recipe turned out perfect. I will be making this often. Thank you for sharing.

    Reply

    • Hi, the closest substitutes are probably vermouth or madeira. It not, you can also use a dry white wine. A non-alcoholic substitute would be apple cider.

      Reply

  55. Hi! I made this last night and the flavors were excellent. Just for reference, I follow the recipe and also added a TBS of store-bought black bean sauce. So delicious!!! Only one complaint by everyone who ate it…it was just a BIT too salty. I personally love lots of salt, but there was way too much here, even for me.Any way to cut out some of the salt out of this?

    Reply

    • Hi Kiran, I’m glad everyone enjoyed it, thank you! How salty it is will be directly related to the brand/type of soy sauce you use as well as the brand of black bean sauce. You can try a lighter soy sauce next time or simply reduce the amount.

      Reply

  57. Omg, this broccoli beef is fantastic! I made it last night, followed the recipe pretty much to the letter… I actually used Skirt steak, adjusted for the 1.25 of meat I had… The one thing I would caution on is the Sesame Oil. Be careful with how much you use, I’d definitely err on the side of too little than too much – it is VERY overpowering.

    Reply

  58. Appreciated the quick and easy, but the sauce was a bit too sweet – more like japanese teriyaki vs. the chinese style broccoli and beef we are accusomted to. I will definitely follow the rest of the recipe again as it was so quick and easy, and just make some adjustments to the sauce (less brown sugar) and maybe add some oyster sauce.

    Reply

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Unless otherwise stated, all images, content and recipes are original and are the sole property of Kimberly Killebrew, daringgourmet.com. No photographs or other content may be used without prior written consent.

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