Chinese Beef and Broccoli
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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!
One of our favorite take-out dishes along with General Tso’s Chicken, Kung Pao Chicken, and Mongolian Chicken!
What is Beef and Broccoli?
Something of a fusion of Chinese and American cuisine, it likely originated from Chinese chefs in the United States. It has since become one of the most popular Chinese takeout dishes, featuring 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!
Can I Make Sugar Free Beef and Broccoli?
Yes! If you’re looking for a low sugar alternative, simply substitute the brown sugar with a 1:1 alternative brown sugar of your choice.
Beef and Broccoli Recipe
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? Be sure to try my:
- Mongolian Chicken
- Mongolian Beef
- Egg Foo Young
- Sesame Chicken
- Kung Pao Chicken
- General Tso’s Chicken
- Orange Beef
- Orange Chicken
- Sweet and Sour Sauce
- Hoisin Sauce
- Black Bean Sauce
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Chinese Beef and Broccoli
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
- or brown sugar alternative (for low sugar option)
- 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
Nutrition
Originally published on The Daring Gourmet July 7, 2015
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Can’t go wrong with Beef and Broccoli, this sounds wonderful, my family would love it!
For sure, Joy, even our 3 and 5 year olds love it!
This looks like restaurant quality! And that’ll be perfect for my husband, since it seems this is the #1 thing he orders at Chinese restaurants. Can’t wait to try it and see how it compares!
It’s one of my favorites, too, Chrisy, and I’m confident you’re husband will love this!
What’s Sherry?… Is it a wine or oil?
Hi Crystal, it’s wine.
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!
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.
So good! Thank for another tasty and quick meal. Absolutely delicious! Your biggest fan in Bermuda.
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 :)
This was soooooo yummy! Made it for dinner this evening and it was a huge hit – not a bite left!
Such a classic dish – one of my favorites from when I was a kid!
Looks perfect, well done!!
This is perfect for busy nights…but, fancy enough for guests too!