Q1. What’s the best cut of meat for beef and broccoli?

Flank steak is the top choice because it cooks quickly and absorbs flavor well. Skirt steak and sirloin are also good options. Just make sure to slice them thinly against the grain for the best texture.

Q2. What is the sauce in Chinese beef and broccoli made of?

The sauce is a mix of chicken stock, soy sauce, Shaoxing wine, dark soy sauce, brown sugar, and cornstarch. This blend creates a savory, slightly sweet glaze that thickens just enough to coat the beef and broccoli.

Q3. How do I get my beef and broccoli sauce to thicken?

Use cornstarch mixed with the other sauce ingredients. Stir the sauce well before pouring it into the pan. Let it simmer for about a minute until it thickens and looks glossy. If it’s too thick, add a splash of water or stock. If too thin, simmer a little longer.

Q4. What kind of meat do Chinese restaurants use for beef and broccoli?

Most restaurants use flank steak because it’s flavorful and tender when sliced correctly. The secret lies in velveting, which keeps the beef soft and juicy even under high heat.

Chinese Beef and Broccoli Better Than Takeout Recipe

Name: Chinese Beef and Broccoli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 pound flank steak (or skirt steak or other tender cut); 1 tablespoon soy sauce; 1 tablespoon peanut oil (or vegetable oil); 1 tablespoon cornstarch; ½ teaspoon baking soda (optional); ½ cup chicken stock (or beef stock); 2 tablespoons Shaoxing wine (or dry sherry); 2 tablespoons soy sauce; 1 teaspoon dark soy sauce; 2 teaspoons brown sugar (or white sugar); 1 tablespoon cornstarch; 1 head broccoli, cut into florets; 1 tablespoon peanut oil (or high-heat oil); 3 garlic cloves, minced; 2 teaspoons fresh ginger, minced

Description

Make Chinese Beef and Broccoli with tender meat and bold sauce in 30 minutes. Choose your method and enjoy real takeout flavor at home today.

Ingredients

Scale

For the Beef and Marinade:

1 pound flank steak (or skirt steak or other tender cut)
1 tablespoon soy sauce
1 tablespoon peanut oil (or vegetable oil)
1 tablespoon cornstarch
½ teaspoon baking soda (optional)

For the Sauce:

½ cup chicken stock (or beef stock)
2 tablespoons Shaoxing wine (or dry sherry)
2 tablespoons soy sauce
1 teaspoon dark soy sauce
2 teaspoons brown sugar (or white sugar)
1 tablespoon cornstarch

For the Stir-Fry:

1 head broccoli, cut into florets
1 tablespoon peanut oil (or high-heat oil)
3 garlic cloves, minced
2 teaspoons fresh ginger, minced

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Instructions

Slice beef thinly against the grain, about ¼-inch thick.
Marinate with soy sauce, peanut oil, cornstarch, and baking soda. Let rest 10 minutes.
In a bowl, mix chicken stock, Shaoxing wine, both soy sauces, brown sugar, and cornstarch. Stir until smooth.
Steam broccoli in ¼ cup boiling water for 1 minute, then set aside. Wipe skillet dry.
Heat oil in skillet. Sear beef in a single layer without moving for 30 seconds, then flip and briefly cook the other side.
Push beef aside, add garlic and ginger. Stir until fragrant and combine with beef.
Return broccoli to pan. Stir sauce again, then pour in and stir everything together.
Cook until sauce thickens and glazes the meat and broccoli. Serve hot.

Notes

Use the velveting method for tender beef. Prep everything before cooking. Stir sauce right before pouring to ensure proper thickening.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Stir-Fry
Cuisine: Chinese

Nutrition

Serving Size: 1 plate
Calories: 420
Sugar: 4g
Sodium: 850mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 3g
Protein: 42g
Cholesterol: 90mg