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!
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. Â Stir-fries are perfect for using up veggies you have on hand – onions, bell peppers, carrots, celery, zucchini, broccoli, snow peas, etc. Â 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
Let’s get started!
Chop up the veggies, slice the beef, mince the garlic and ginger, and wash the bean sprouts. Â Toss the beef in the soy sauce and sherry. Â 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. Â 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 our:
- Mongolian Chicken
- Mongolian Beef
- Sesame Chicken
- Kung Pao Chicken
- General Tso’s Chicken
- Orange Beef
- Orange Chicken
- Sweet and Sour Sauce
- Hoisin Sauce
- Black Bean Sauce
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 (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
Nutrition
Originally published on The Daring Gourmet July 7, 2015
Nicole says
Made this last week…amazingly flavoured and very easy and quick to make. Would definitely make again, and would definitely recommend it.
Kimberly @ The Daring Gourmet says
Wonderful, Nicole, thanks so much!
Brenda says
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.
Kimberly @ The Daring Gourmet says
Fantastic, Brenda, thank you!
Charles Putzer says
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
Kimberly @ The Daring Gourmet says
Great, Charles, let us know what you think once you’ve tried it!
Charles Putzer says
Came out great. Thanks for recipe
Kimberly @ The Daring Gourmet says
Wonderful, Charles, I’m happy to hear that – thank you!
Antony Ramos says
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
Kimberly @ The Daring Gourmet says
I’m so glad it was a hit, Antony, thank you!
Sara G says
This recipe is fantastic! My husband and 3 picky boys all loved it and asked for seconds! Good thing I doubled the recipe.
Kimberly @ The Daring Gourmet says
Awesome, Sara, I’m so glad it was a hit, thank you!
K Duncan says
Very Good!!! My whole family loved it!
Note: Omitted bean sprouts, and used Chinese Rice Wine in place of Sherry.
Kimberly @ The Daring Gourmet says
Fantastic, so glad you enjoyed it, thank you!
Tim Wiedman says
Absolutely A++. Quick to make and the flavor was better than anything I’ve had in a restaurant or takeout.
Kimberly @ The Daring Gourmet says
Fantastic, Tim, thank you!
Anonymous says
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 :)
Kimberly @ The Daring Gourmet says
Fabulous, thanks so much!
Tim Wiedman says
Huge hit! Made this for dinner tonight – easy, quick and the whole family loved it.
Kimberly @ The Daring Gourmet says
I’m thrilled to hear that, Tim, thank you!
Mumbi says
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.
Kimberly @ The Daring Gourmet says
Terrific, Mumbi, thanks!
Panda says
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.
Kimberly @ The Daring Gourmet says
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!
Theresa says
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! :)
Kimberly @ The Daring Gourmet says
Wonderful, Theresa, I’m so glad it’s been a hit, thank you!
Leonia says
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
Kimberly @ The Daring Gourmet says
Fantastic, Leonia, thank you!
Sheron says
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!!
Kimberly @ The Daring Gourmet says
Wonderful, Sheron, thanks so much!
Jackie Pressley says
This was not only delicious, but quick and easy! I added thinly sliced carrots and used barley instead of rice! Yummy!
Kimberly @ The Daring Gourmet says
Wonderful, Jackie, thank you! Barley is a terrific substitute for rice!