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!
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!
I’m so happy to hear that, Melissa, thank you!
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.
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!
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.
Made this last week…amazingly flavoured and very easy and quick to make. Would definitely make again, and would definitely recommend it.
Wonderful, Nicole, thanks so much!
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.
Fantastic, Brenda, thank you!
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
Great, Charles, let us know what you think once you’ve tried it!
Came out great. Thanks for recipe
Wonderful, Charles, I’m happy to hear that – thank you!
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
I’m so glad it was a hit, Antony, thank you!
This recipe is fantastic! My husband and 3 picky boys all loved it and asked for seconds! Good thing I doubled the recipe.
Awesome, Sara, I’m so glad it was a hit, thank you!