Beef and Broccoli
Beef and Broccoli is a easy Chinese recipe that serves 4. 350 calories per serving. Recipe by COOKING WITH SHEREEN on YouTube.
Prep: 40 min | Cook: 12 min | Total: 1 hr 7 min
Cost: $12.86 total, $3.22 per serving
Ingredients
- 1.5 lb Flank Steak (Trim excess fat, slice thinly against the grain)
- 1 large head Broccoli (Cut into bite‑size florets)
- 6 cloves Garlic Cloves (Minced)
- 1 tablespoon Fresh Ginger (Grated)
- 4 stalks Green Onions (Separate white parts (light greens) for the marinade and green tops for garnish)
- 1.5 tsp Baking Soda (Helps tenderize the beef)
- 1 tbsp Soy Sauce (For the beef marinade)
- 1/3 cup Soy Sauce (For the stir‑fry sauce)
- 1 tbsp Shaoxing Wine (For the beef marinade)
- 1/3 cup Shaoxing Wine (For the stir‑fry sauce)
- 1 tbsp Dark Brown Sugar (For the beef marinade)
- 2 tbsp Dark Brown Sugar (For the stir‑fry sauce)
- 1.5 tbsp Rice Vinegar (For the stir‑fry sauce)
- 1 tbsp Cornstarch (Mixed into the sauce to thicken)
- 1 tsp Sesame Seeds (Toasted, for garnish)
- 2-3 strips Beef Fat Strips (Used to render flavor; can substitute with neutral oil)
- 1 tsp Salt (For blanch water)
Instructions
Prepare Broccoli
Cut the broccoli into bite‑size florets. Bring a pot of salted water to a boil, add the florets and blanch for 2–3 minutes until bright green and crisp‑tender. Immediately transfer to an ice‑water bowl to stop cooking, then drain.
Time: PT5M
Temperature: Boiling
Slice and Marinate Beef
Trim any excess fat from the flank steak, then slice thinly against the grain. Place the slices in a mixing bowl, add minced garlic, grated ginger, the white parts of the green onions, and 1½ tsp baking soda. Massage briefly, then add 1 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tbsp dark brown sugar. Mix well and let marinate for 15–30 minutes.
Time: PT20M
Make the Stir‑Fry Sauce
In a small bowl whisk together 1/3 cup soy sauce, 1½ tbsp rice vinegar, 1/3 cup Shaoxing wine, 2 tbsp dark brown sugar, and 1 tbsp cornstarch until smooth. Set aside.
Time: PT3M
Render Beef Fat
Heat the wok over medium‑high heat. Add 2–3 strips of beef fat and cook until the fat has melted and rendered, about 1 minute. Remove the rendered fat and discard or set aside for later use.
Time: PT2M
Temperature: Medium‑high
Stir‑Fry Beef
Working in two batches, add half of the marinated beef to the hot wok. Stir‑fry for 1–2 minutes until the meat is just browned but still pink inside. Remove and set aside. Repeat with the second batch.
Time: PT4M
Temperature: Medium‑high
Combine Sauce, Broccoli, and Beef
Return all beef to the wok, add the blanched broccoli, and pour the prepared sauce over the mixture. Stir and let the sauce come to a boil, cooking for about 30 seconds until it thickens and coats the ingredients.
Time: PT2M
Temperature: Medium‑high
Finish and Garnish
Stir in the green tops of the green onions and sprinkle toasted sesame seeds over the top. Serve immediately over steamed rice or noodles.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 20 g
- Fat
- 15 g
- Fiber
- 4 g
Dietary info: Gluten‑Free (use tamari), Low‑Carb, High‑Protein
Allergens: Soy
Ingredient Substitutions
- Instead of Flank Steak: Skirt steak, Sirloin, Ribeye
- Instead of Broccoli: Broccolini, Cauliflower
- Instead of Garlic Cloves: Garlic paste
- Instead of Fresh Ginger: Ground ginger (1 tsp)
- Instead of Green Onions: Scallions
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Shaoxing Wine: Dry sherry
- Instead of Shaoxing Wine: Dry sherry
- Instead of Dark Brown Sugar: Regular brown sugar
- Instead of Dark Brown Sugar: Regular brown sugar
- Instead of Rice Vinegar: Apple cider vinegar (use less)
- Instead of Cornstarch: All‑purpose flour (2 tbsp)
- Instead of Beef Fat Strips: Vegetable oil
Equipment Needed
- Cutting Board
- Sharp Knife
- Large Pot
- Ice Water Bowl
- Mixing Bowl
- Small Bowl
- Whisk
- Wok or Large Skillet
- Spatula or Tongs
- Measuring Spoons
- Measuring Cup
Critical Steps — Do Not Skip
- Blanching broccoli and shocking in ice water to retain crispness
- Marinating beef with baking soda for tenderness
- Stir‑frying beef quickly over high heat
- Thickening the sauce with cornstarch
Chef Tips from the Video
- Render a small amount of beef fat first; it adds authentic umami without needing extra oil.
- Keep the wok smoking hot; this gives the beef a nice sear and prevents steaming.
- For extra flavor, finish with a drizzle of sesame oil just before serving.
Troubleshooting
Beef turns out tough.
Make sure the steak is sliced very thin against the grain and that the baking soda is fully incorporated. Do not over‑cook; stir‑fry only 1–2 minutes.
Sauce is watery.
Mix the cornstarch with a little cold water before adding, and let the sauce boil for a full minute to activate the thickening.
Broccoli is overcooked and mushy.
Blanch for no more than 3 minutes and shock immediately in ice water. Add to the wok at the end just to re‑heat.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Portion and freeze for up to 2 months; reheat gently.
Room temperature: Not recommended; keep refrigerated.
Make-Ahead Tips
- Marinate the beef up to 4 hours ahead; keep refrigerated.
- Blanched broccoli can be stored in the fridge for a day; re‑heat quickly.
- The sauce can be mixed in advance and kept in a sealed jar.
Frequently Asked Questions
What is the cultural significance and history of Beef and Broccoli in Chinese‑American cuisine?
Beef and broccoli is a classic Chinese‑American dish that emerged in the mid‑20th century when Chinese immigrants adapted traditional stir‑fry techniques to American tastes, using readily available broccoli instead of Chinese broccoli (gai lan). It became a staple in Chinese take‑out menus across the United States.
What are the traditional regional variations of Beef and Broccoli in Chinese cuisine?
In Cantonese cooking, the dish traditionally uses gai lan (Chinese broccoli) and a lighter oyster‑sauce base. In American Chinese restaurants, broccoli replaces gai lan and the sauce is sweeter, often featuring soy, Shaoxing wine, and brown sugar as shown in this recipe.
How is Beef and Broccoli authentically served in Chinese‑American restaurants?
It is typically served hot, tossed in a glossy sauce, and presented over a bed of steamed white rice. Some places garnish with toasted sesame seeds or a drizzle of sesame oil, just like the final step in this recipe from YouTube channel COOKING WITH SHEREEN.
What occasions or celebrations is Beef and Broccoli traditionally associated with in Chinese‑American culture?
Beef and broccoli is a popular everyday family dinner and is also served at casual gatherings, pot‑lucks, and birthday parties because it is quick, crowd‑pleasing, and pairs well with other Chinese dishes.
How does Beef and Broccoli fit into the broader Chinese cuisine tradition?
The dish showcases the Chinese stir‑fry technique—high heat, quick cooking, and a balance of salty, sweet, and umami flavors—while using ingredients that are widely available in Western supermarkets, illustrating the adaptability of Chinese cooking.
What are the authentic traditional ingredients for Beef and Broccoli versus acceptable substitutes?
Traditional Chinese versions use gai lan, oyster sauce, and Shaoxing wine. In this recipe, broccoli, soy sauce, and Shaoxing wine are authentic to Chinese‑American style, and substitutes like tamari for soy sauce or dry sherry for Shaoxing wine work well.
What other Chinese dishes pair well with Beef and Broccoli from the YouTube channel COOKING WITH SHEREEN?
Pair it with classic sides such as Egg Fried Rice, Hot and Sour Soup, or a simple Cucumber Salad with garlic and vinegar for a balanced Chinese‑American meal.
What are the most common mistakes to avoid when making Beef and Broccoli at home?
Common errors include over‑cooking the beef, which makes it tough; overcrowding the wok, which steams rather than sears; and not shocking the broccoli, leading to a mushy texture. Follow the timing and high‑heat tips in the recipe to avoid these pitfalls.
Why does this Beef and Broccoli recipe use baking soda in the beef marinade instead of a traditional tenderizer?
Baking soda raises the pH on the meat’s surface, weakening protein bonds and resulting in a softer texture after a short marination. It’s a quick, pantry‑friendly method that works especially well with thinly sliced flank steak.
Can I make Beef and Broccoli ahead of time and how should I store it?
Yes. Marinate the beef up to 4 hours ahead, and blanch the broccoli and store it in the refrigerator. Keep the sauce separate until just before serving, then combine and re‑heat quickly in a hot wok. Store everything in airtight containers.
What does the YouTube channel COOKING WITH SHEREEN specialize in?
The YouTube channel COOKING WITH SHEREEN focuses on quick, home‑cooked Asian-inspired meals, offering step‑by‑step tutorials that emphasize flavor, technique, and practical tips for everyday cooks.
How does the YouTube channel COOKING WITH SHEREEN's approach to Chinese cooking differ from other Chinese cooking channels?
COOKING WITH SHEREEN emphasizes simplicity and ingredient accessibility, often using common pantry items and minimal equipment while still delivering authentic flavors, whereas many other channels may focus on more elaborate techniques or specialty ingredients.
Last updated: September 2, 2026
