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 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
Jennifer says
Can you make the sauce ahead of time, save the day before, to help with prep?
Kimberly @ The Daring Gourmet says
Yes you can, Jennifer!
Jayne Thompson says
Fabulous. Smelt amazing and tasted lush. Thank you for the recipe. Amazing.
Kimberly @ The Daring Gourmet says
I’m so happy you enjoyed it, Jayne, thank you!
Ayesha says
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
Kimberly @ The Daring Gourmet says
Fantastic, Ayesha, thank you! :) Yes, you can absolutely use chicken.
Chris says
This recipe was awesome. Never have to order in again.
Kimberly @ The Daring Gourmet says
Wonderful, Chris, thank you!
Elisabeth says
What cut of beef did you use? Thanks!
Kimberly @ The Daring Gourmet says
Hi Elisabeth, flank steak is a great choice. You can also use top sirloin, top round or tri-tip.
Alan says
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.
Kimberly @ The Daring Gourmet says
Awesome, Alan, thanks so much for the feedback and I’m glad you enjoyed it!
Joe says
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.
Shaun says
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…
Kimberly @ The Daring Gourmet says
I’m absolutely thrilled to hear that, Shaun, thanks so much!
Amy says
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.
Anonymous says
What can I substitute for sherry? Just water?
Kimberly @ The Daring Gourmet says
You can simply omit it.
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!
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.
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!
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
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!
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!