Chinese Beef and Broccoli Stir Fry Recipe

overhead shot showing a blue bowl filled with Chinese beef and broccoli stir fry. A spray of scallions in the center to garnish

5 from 1 reviews

An excellent recipe for homemade Chinese Beef and Broccoli.

Adapted from a recipe in The Modern Art of Chinese Cooking by Barbara Tropp




  1. Marinate the Beef: In a small bowl, whisk marinade ingredients to combine: soy sauce (2 tablespoons), brown sugar (1 tablespoon), cornstarch 4 teaspoons), and peanut oil (1 tablespoon). Put beef and marinade into a plastic bag. Massage the meat, through the bag, to coat it with marinade. Press out the air, seal the bag, leave to marinate for 30 minutes at room temp or up to 24 hours in the fridge. Bring to room temp. before using.
  2. Make the Sauce: In a small bowl, combine rice wine or sherry (2 tablespoons), brown sugar (4 teaspoons), soy sauce (4 teaspoons), hoisin sauce (1 tablespoon) and sesame oil (1 teaspoon).
  3. Stir-Fry Broccoli: Heat a wok (or large heavy skillet) over high heat until hot enough to instantly evaporate a drop of water. Add 2 tablespoons oil to the wok and swirl to coat. Reduce heat to medium-high. Add the broccoli and stir-fry for a minute, tossing constantly. Sprinkle broccoli with 1 teaspoon of salt and 1/2 teaspoon of sugar. Toss well, to coat. Add the rice wine (4 teaspoons). After it hisses, give everything a good stir. Add water (5 tablespoons) and bring the liquid to a simmer. Cover the wok and let the broccoli steam for 3-4 minutes, until tender but still crisp. Transfer the broccoli to a large bowl and and wipe out the wok.
  4. Stir-Fry Beef and Finish the Dish: Return wok to high heat. Add 2 tablespoons of oil and swirl to coat. Reduce heat to medium high. Add the onion and stir fry for a minute. Add ginger (4 teaspoons), garlic (1 tablespoons) and red pepper flakes (1/2 teaspoon). Stir fry for about 10 seconds, until aromatic. Add the beef and stir fry actively until 90 percenti of the pink color is gone, adding more oil, if necessary, to prevent sticking. Give the sauce a stir and pour it into the wok. Toss the beef to coat  it with sauce. Return the broccoli to the wok and cook, tossing, until the beef is fully cooked and everything is heated through. Transfer the stir-fry to a large platter and serve hot, with white rice, if you like.


Make ahead strategies: 

[This post first appeared on Panning The Globe in February 2015. It was updated in May 2020 with added nutritional information, a few new photos, clarifying details in the written post and clearer instructions in the recipe.]

Keywords: Chinese beef and broccoli stir fry