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Home » BEST Chinese Beef and Broccoli

BEST Chinese Beef and Broccoli

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!

beef and broccoli recipe best chinese stir fry asian easy fast

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.

beef and broccoli recipe best chinese stir fry easy fast

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!

beef and broccoli recipe best chinese stir fry asian easy fast

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.

ingredients prep

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

Add the broccoli and fry for another minute.

frying beef onions broccoli

Stir in the bean sprouts.

Stir in the sauce and simmer for one minute.

beef bean sprouts broccoli sauce stir fry

beef and broccoli recipe best chinese stir fry asian easy fast

Serve over steamed rice.

Enjoy!

beef broccoli recipe best chinese stir fry asian easy fast

 

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beef and broccoli recipe chinese best

Looking for more great Chinese recipes?

Be sure to try our MONGOLIAN CHICKEN!

mongolian chicken recipe chinese asian best

Chinese Beef and Broccoli

Kimberly Killebrew
This Chinese Beef & Broccoli rivals your favorite Chinese restaurant or takeout!
Print Recipe
4.68 from 64 votes
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Entree, Main Dish
Cuisine Chinese
Servings 4 servings
Calories 405 kcal

Ingredients
 
 

  • 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
 

  • 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.

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
Tried this recipe?Click HERE to rate it!

 

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Filed Under: Affiliate, All Recipes, Asia, China, Disclosure, Food, Gluten Free, Main Dishes, Meat, Paleo Tagged With: Asia, bean sprouts, beef, broccoli, Chinese, entrees, gluten free, main dishes, paleo, rice, stir fry, wok

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146 Responses

  1. Marcia carignan says

    January 11, 2021 at 4:29 pm

    This was really great- I used left over grilled ribeye steak and sliced it very thin and added it at the last minute. I tossed in cashews as well.

    Reply
    • Kimberly @ The Daring Gourmet says

      January 13, 2021 at 10:53 pm

      Fantastic, Marcia, thanks so much!

      Reply
  2. Keith Pocock says

    December 1, 2020 at 8:21 am

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 1, 2020 at 8:53 am

      That’s fantastic, Keith, I’m so glad it’s become a family favorite, thank you!

      Reply
  3. Valerie says

    September 24, 2020 at 10:49 am

    Hi Kimberly, I used your stir fry sauce for this recipe for an entirely different 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.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 24, 2020 at 2:57 pm

      Awesome, Valerie, I’m so glad you enjoyed it, thank you! Yeah, what 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.

      Reply
  4. Jennifer says

    August 9, 2020 at 5:25 am

    Can you make the sauce ahead of time, save the day before, to help with prep?

    Reply
    • Kimberly @ The Daring Gourmet says

      August 9, 2020 at 8:43 am

      Yes you can, Jennifer!

      Reply
  5. Jayne Thompson says

    July 15, 2020 at 11:45 am

    Fabulous. Smelt amazing and tasted lush. Thank you for the recipe. Amazing.

    Reply
    • Kimberly @ The Daring Gourmet says

      July 15, 2020 at 9:40 pm

      I’m so happy you enjoyed it, Jayne, thank you!

      Reply
  6. Ayesha says

    June 29, 2020 at 12:46 pm

    Hello,

    Instant hit with the family!! thank you for the recipe. A quick question, can we use chicken instead of beef next time? Have you tired it with

    Reply
    • Kimberly @ The Daring Gourmet says

      June 29, 2020 at 5:20 pm

      Fantastic, Ayesha, thank you! :) Yes, you can absolutely use chicken.

      Reply
      • Chris says

        July 4, 2020 at 3:46 pm

        This recipe was awesome. Never have to order in again.

        Reply
        • Kimberly @ The Daring Gourmet says

          July 4, 2020 at 8:58 pm

          Wonderful, Chris, thank you!

          Reply
  7. Elisabeth says

    May 20, 2020 at 8:26 pm

    What cut of beef did you use? Thanks!

    Reply
    • Kimberly @ The Daring Gourmet says

      May 22, 2020 at 12:28 am

      Hi Elisabeth, flank steak is a great choice. You can also use top sirloin, top round or tri-tip.

      Reply
  8. Alan says

    May 15, 2020 at 5:18 pm

    Great recipe! I only had black bean and chili sauce, so I substituted that. Otherwise, I followed the recipe as written, with the exception of using boneless chicken thigh instead of beef. Because of that, the cooking time for the meat was longer (about 6-7 minutes). Delicious result.

    Reply
    • Kimberly @ The Daring Gourmet says

      May 17, 2020 at 9:10 pm

      Awesome, Alan, thanks so much for the feedback and I’m glad you enjoyed it!

      Reply
  9. Joe says

    May 12, 2020 at 2:02 pm

    Add brown sugar to sauce to taste. For me 1/3 Cup of brown sugar made it too sweet. Also go easy on the sauce When adding to beef and broccoli don’t just dump it all in, especially if you use black bean sauce. You want to add just enough to flavor the dish or it can overpower the meat and veggies. And if you want to spice it up add red pepper flakes to your desired heat level.

    Reply
  10. Shaun says

    May 1, 2020 at 6:57 pm

    I made this for my picky 13 year and it was an instant hit! I find myself making this at least twice a week for him. Thank you so much for sharing…

    Reply
    • Kimberly @ The Daring Gourmet says

      May 1, 2020 at 7:42 pm

      I’m absolutely thrilled to hear that, Shaun, thanks so much!

      Reply
  11. Amy says

    January 14, 2020 at 6:16 pm

    Great recipe. Thank you for posting. Only thing I would change is probably cook the broccoli before the meat so the meat doesn’t get too tough.

    Reply
  12. Anonymous says

    December 30, 2019 at 10:54 am

    What can I substitute for sherry? Just water?

    Reply
    • Kimberly @ The Daring Gourmet says

      December 30, 2019 at 12:10 pm

      You can simply omit it.

      Reply
  13. Chuck says

    November 25, 2019 at 6:20 pm

    Really good! If you ever get a chance to make this with elk meat, it is really good also.

    Reply
    • Kimberly @ The Daring Gourmet says

      November 25, 2019 at 9:03 pm

      Thanks, Chuck! I WISH I had access to elk meat!

      Reply
  14. Cindy says

    October 24, 2019 at 6:38 am

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      October 24, 2019 at 12:08 pm

      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.

      Reply
  15. SandraM says

    October 13, 2019 at 4:42 pm

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      October 14, 2019 at 8:38 pm

      Fantastic, Sandra, thanks so much!

      Reply
  16. Rodney says

    February 26, 2019 at 11:45 am

    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…?????????

    Reply
    • Kimberly @ The Daring Gourmet says

      February 26, 2019 at 6:21 pm

      Awesome, Rodney, I’m so glad you enjoyed it, thank you! Sure, whatever you like for increasing the heat, experiment away!

      Reply
    • Dena says

      September 26, 2019 at 12:22 pm

      Try using LaoGanMa Chili oil with black bean. Amazing, spicy, flavorful

      Reply
    • Anonymous says

      October 4, 2019 at 2:04 pm

      I add a pinch of some dry red pepper hots… yum yum yum

      Reply
  17. Nicole says

    February 24, 2019 at 4:09 pm

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      February 24, 2019 at 11:16 pm

      I’m so happy to hear that, Nicole, thank you!

      Reply
  18. Mary says

    January 20, 2019 at 12:44 pm

    Great recipe – husband AND grandchildren loved it! Can’t get better than that!

    Reply
    • Kimberly @ The Daring Gourmet says

      January 20, 2019 at 3:19 pm

      That’s fantastic, Mary, I’m so glad – thank you!

      Reply
  19. Natalie Loftus says

    October 15, 2018 at 12:04 pm

    Second time making this in a week, THAT’S how good it is!! Thanks for sharing this awesome recipe!

    Reply
    • Kimberly @ The Daring Gourmet says

      October 15, 2018 at 1:05 pm

      Awesome, Natalie, thanks so much!

      Reply
  20. Brian says

    August 14, 2018 at 7:03 am

    Excellent recipe. Made this the other ight and it was fabulous. The sauce was fantastic!

    Reply
    • Kimberly @ The Daring Gourmet says

      August 14, 2018 at 8:49 am

      I’m thrilled to hear it, Brian, thank you!

      Reply
  21. Kim Ingalls says

    July 23, 2018 at 8:47 pm

    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
  22. jrcruzer69 says

    May 21, 2018 at 1:07 pm

    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
    • Kimberly @ The Daring Gourmet says

      May 22, 2018 at 12:03 am

      I’m so glad you enjoyed it, thank you!

      Reply
  23. Diane82 says

    May 15, 2018 at 6:46 pm

    Outstanding! Made this exactly as written and it was perfection!

    Reply
    • Kimberly @ The Daring Gourmet says

      May 15, 2018 at 6:49 pm

      Fantastic, Diane, thanks so much!

      Reply
  24. Kiran says

    April 15, 2018 at 1:34 pm

    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
    • Kimberly @ The Daring Gourmet says

      April 15, 2018 at 5:28 pm

      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
  25. jrcruzer69 says

    April 9, 2018 at 11:55 am

    What could I use as a substitute for the Sherry?

    Reply
    • Kimberly @ The Daring Gourmet says

      April 9, 2018 at 8:03 pm

      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
  26. Nathan Lombough says

    April 2, 2018 at 7:52 pm

    This was so good, made it for the family and everyone loved it.

    Reply
    • Kimberly @ The Daring Gourmet says

      April 2, 2018 at 7:58 pm

      So awesome, Nathan, thank you!

      Reply
  27. Cami Weyland says

    March 22, 2018 at 11:38 pm

    Excellent recipe!! I made it exactly as written and the whole family loved it, thank you!

    Reply
  28. Julia says

    March 22, 2018 at 2:16 pm

    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
    • Kimberly @ The Daring Gourmet says

      March 22, 2018 at 2:30 pm

      I’m so glad you enjoyed it, Julia, thank you!

      Reply
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kimberly killebrew the daring gourmet

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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The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  As an Amazon Associate I earn from qualifying purchases.

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