If you’ve ever tried making Chinese Beef and Broccoli at home only to end up with chewy meat and a watery sauce, you’re not alone. Many home cooks face the same frustration. This recipe changes that by showing you how to make perfectly tender beef and a glossy, flavorful sauce in under 30 minutes. The secret is a professional Chinese cooking method called velveting. Once you learn it, you’ll be able to recreate restaurant-quality stir-fry right in your own kitchen without any special equipment.
Table of Contents
Table of Contents
Why This Recipe Works
The Tenderest Beef Every Time
The heart of this recipe is velveting, a quick marinating method that coats the beef in cornstarch, soy sauce, baking soda, and Shaoxing wine. Cornstarch locks in moisture while baking soda tenderizes the meat fibers. The result is slices of beef so tender they practically melt in your mouth. It’s the same technique used in Chinese restaurants to ensure perfect texture every time.
Sauce That’s Glossy and Packed with Flavor
A great beef and broccoli dish needs a sauce that clings to every bite. This one blends soy sauce, oyster sauce, beef broth, sugar, and sesame oil with just the right amount of cornstarch to thicken. The result is a savory, slightly sweet, and aromatic sauce that perfectly coats both the beef and broccoli without overpowering them.
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Chinese Beef and Broccoli (The Secret to Tender Beef)
- Total Time: 30 minutes
- Yield: 4 servings
Description
Tender Chinese Beef and Broccoli with velveted beef, crisp broccoli, and a savory glossy sauce.
Ingredients
1 lb flank steak, thinly sliced against the grain
2 cups broccoli florets
2 tbsp soy sauce (for marinade)
1 tbsp Shaoxing wine (or substitute dry sherry or extra beef broth)
1 tsp baking soda
2 tsp cornstarch (for marinade)
3 tbsp soy sauce (for sauce)
2 tbsp oyster sauce
1/2 cup beef broth
1 tsp sugar
1 tsp sesame oil
1 tbsp cornstarch (for sauce)
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 tbsp neutral oil
Instructions
1. Slice beef thinly against the grain.
2. Mix marinade ingredients (soy sauce, Shaoxing wine, baking soda, cornstarch) and coat beef. Rest 15–30 minutes.
3. Blanch broccoli for 30–60 seconds. Drain and set aside.
4. Whisk sauce ingredients until smooth.
5. Heat wok, add oil, and sear beef 1–2 minutes. Remove and set aside.
6. Sauté garlic and ginger briefly.
7. Return beef and broccoli to pan, add sauce, and stir until thickened.
8. Serve immediately with rice or noodles.
Notes
Velveting works best with flank steak, sirloin, or flat iron.
Do not overcook the beef; high heat and short cooking time keep it tender.
Prep all ingredients before heating the wok.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Chinese-American
Ingredients You’ll Need
For the Beef
- Flank steak (recommended), sirloin, or flat iron steak – Flank steak is ideal because its grain structure makes it easy to slice thinly against the grain.
- Velveting marinade:
- Cornstarch – Creates a protective coating that traps moisture.
- Soy sauce – Adds depth and umami.
- Shaoxing wine – Traditional Chinese cooking wine that boosts flavor (If you can’t find it, substitute with dry sherry or even a tablespoon of extra beef broth).
- Baking soda – The secret to breaking down meat fibers for tenderness.
- Cornstarch – Creates a protective coating that traps moisture.
For the Sauce
- Soy sauce – Base seasoning for a rich, savory taste.
- Oyster sauce – Adds sweet-savory complexity.
- Beef broth – Gives the sauce body and richness.
- Sugar – Balances the savory notes.
- Sesame oil – Finishes the sauce with nutty aroma.
- Cornstarch – Thickens the sauce for the perfect consistency.
For the Stir-Fry
- Fresh broccoli florets – Crisp-tender texture and vibrant color.
- Garlic – Brings sharp aromatic flavor.
- Ginger – Adds warmth and freshness.
- Neutral oil – Such as canola or peanut oil, ideal for high-heat cooking.
The Secret to Tender Beef: Velveting Explained
Your 5-Minute Trick to Perfect Stir-Fry Beef
Velveting is quick, simple, and delivers unbeatable results. It’s a short marinating process that ensures the beef stays juicy and flavorful during stir-frying.
Step-by-Step Velveting:
- Slice the beef thinly against the grain. Cutting across the fibers shortens them, making each bite tender.
- Combine the velveting ingredients and coat the beef evenly.
- Let it rest for 15 to 30 minutes so the baking soda can work.
- Stir-fry over high heat for a quick sear that locks in the juices.
Step-by-Step Instructions
Prep the Broccoli
Cut into bite-sized florets. Blanch in boiling salted water for 30 to 60 seconds, then drain. This locks in the green color and keeps the texture crisp-tender.
Mix the Sauce
Whisk together soy sauce, oyster sauce, beef broth, sugar, sesame oil, and cornstarch in a small bowl.
Sear the Beef
Heat a wok or large skillet over high heat. Add oil, then spread the beef in a single layer. Cook for 1 to 2 minutes until browned but not fully cooked through. Remove and set aside.
Sauté Aromatics
Add garlic and ginger to the hot pan, stirring for about 15 seconds until fragrant.
Combine and Thicken
Return beef and broccoli to the pan. Give the sauce a quick stir, pour it in, and cook for 1 minute until it thickens and coats the ingredients.
Serve
Serve immediately with Perfect Steamed Rice for a traditional pairing or Easy Homemade Fried Rice for extra flavor.
Expert Tips for Restaurant-Quality Results
Use fresh broccoli for the best color and texture.
Always slice beef against the grain.
Preheat your wok or skillet until very hot before adding ingredients.
Avoid crowding the pan; cook in batches if necessary.
Prepare all ingredients before you start cooking.
Rest beef in the marinade for at least 15 minutes for best results.
FAQs & Variations
What is Chinese beef and broccoli sauce made of?
It’s made with soy sauce, oyster sauce, beef broth, sugar, sesame oil, and cornstarch for thickening.
Why is Chinese restaurant beef so tender?
They use velveting, a quick marinating method that keeps the meat juicy during high-heat cooking.
What cut of meat is used for beef and broccoli?
Flank steak is preferred, but sirloin and flat iron work well too.
Is beef and broccoli a real Chinese dish?
It’s an American-Chinese creation inspired by Cantonese stir-fry techniques. In China, beef is often paired with Chinese broccoli (gai lan).
Variations:
- Add bell peppers, onions, or mushrooms for extra color and texture.
- Swap broccoli for broccolini or asparagus.
- Use tamari and gluten-free oyster sauce for a gluten-free version.
- Serve with Simple Chow Mein Noodles or Spring Rolls for a full meal.
What to Serve with Beef and Broccoli
For the complete takeout experience at home, serve this dish with Perfect Steamed Rice. For a more filling option, try Easy Homemade Fried Rice or Simple Chow Mein Noodles.
Conclusion
Making Chinese Beef and Broccoli at home is simple when you know the right techniques. Velveting transforms the beef into something truly tender, while a balanced sauce and fresh vegetables keep it flavorful and satisfying. In just 30 minutes, you can serve a dish that rivals your favorite takeout, complete with perfectly cooked broccoli and a glossy sauce that clings to every bite. Pair it with rice or noodles, and you’ve got a weeknight dinner worth repeating.
If you tried this recipe, let us know how it turned out in the comments below! Don’t forget to follow me on Facebook and Pinterest for more delicious recipes.
