There’s something about good New York and New Jersey Chinese takeout that is hard to beat. Since moving to the Lowcountry, I’ve been craving those familiar flavors—but without the mystery ingredients, excess sodium, and questionable oils that often come with takeout.
That’s why I absolutely fell in love with this Chinese Beef and Broccoli recipe inspired by Omnivore’s Cookbook. If you’ve never visited their website, you owe it to yourself. The recipes are authentic, easy to follow, and honestly better than most takeout. I’ve simply tweaked the recipe to match the way I cook—using mostly organic ingredients and making a few substitutions that fit my kitchen.
The result? Tender, velvety beef, crisp-tender broccoli, fresh garlic and ginger, and a rich savory sauce that clings to every bite. It comes together in about 30 minutes, making it perfect for a weeknight dinner that tastes like it came from your favorite Chinese restaurant.
We almost ate the entire pan!
To start the meal, I whipped up one of my favorite amuse-bouche crostini using fresh South Carolina peaches, local honey, mascarpone, and mint from my garden. The sweet and spicy bite paired perfectly with the savory beef. I even made another version with fresh tomatoes, basil, and ricotta—but we devoured those so quickly I forgot to snap a picture!
If you love cooking from scratch, this meal is proof that homemade really is better than takeout.
Chinese Beef and Broccoli (Inspired by Omnivore’s Cookbook)
Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients
Beef & Marinade
- 1 pound flank steak or skirt steak, sliced against the grain into ¼-inch slices
- 1 tablespoon organic tamari
- 1 tablespoon organic extra virgin olive oil (or peanut oil)
- 1 tablespoon organic cornstarch
- ½ teaspoon baking soda
Sauce
- ½ cup organic chicken stock (or beef stock)
- 2 tablespoons Shaoxing wine
- 2 tablespoons organic tamari
- 1 teaspoon dark soy sauce (or substitute another tablespoon of tamari)
- 2 teaspoons organic brown sugar (or organic cane sugar)
- 1 tablespoon organic cornstarch
Stir Fry
- 1 head organic broccoli, cut into bite-sized florets
- 1 tablespoon organic extra virgin olive oil (or peanut oil)
- 3 organic garlic cloves, minced
- 2 teaspoons fresh organic ginger, minced
Instructions
Step 1 – Marinate the Beef
Slice the steak against the grain into thin slices. Place in a bowl and combine with the tamari, oil, cornstarch, and baking soda. Mix gently by hand until evenly coated. Let marinate for 10 minutes while preparing the remaining ingredients.
Step 2 – Make the Sauce
Whisk together the chicken stock, Shaoxing wine, tamari, dark soy sauce, brown sugar, and cornstarch until smooth.
Step 3 – Steam the Broccoli
Add about ¼ cup of water to a steamer over medium-high heat. Once boiling, steam the broccoli until just tender and bright green. Remove and set aside.
Step 4 – Cook the Beef
Heat the oil in a large skillet or wok over medium-high heat.
Spread the beef into a single layer and allow it to sear undisturbed for about 30 seconds until browned. Flip and cook briefly on the other side. Stir just until lightly charred while keeping the center tender. Avoid overcooking.
Step 5 – Add the Aromatics
Add the garlic and fresh ginger. Stir just until fragrant.
Step 6 – Finish the Dish
Return the broccoli to the skillet.
Push everything to the sides of the pan. Stir the sauce again so the cornstarch is fully dissolved, then pour it into the center of the skillet.
Cook while stirring everything together for about one minute until the sauce thickens and coats the beef and broccoli.
Transfer immediately to a serving platter.
Serve hot over rice.
Perfect White Jasmati Rice
I serve this over fragrant White Jasmati rice.
- 1 cup organic white Jasmati rice
- 1½ to 2 cups water
- 1 tablespoon salt
- 1 tablespoon organic extra virgin olive oil
Bring everything to a boil. Cover, reduce to a gentle simmer, and cook until the liquid has been absorbed. Fluff with a fork.
It comes out perfect every single time.
Peach & Honey Crostini (Amuse-Bouche)
These disappear almost as fast as I can make them.
Ingredients
- Good Italian or French bread, sliced and toasted
- Mascarpone cheese
- Fresh sliced South Carolina peaches
- Local honey
- Fresh mint
- Pinch of crushed red pepper flakes
Spread mascarpone on the toasted bread. Top with peaches, drizzle with local honey, sprinkle with fresh mint, and finish with just a tiny pinch of crushed red pepper flakes.
For a savory version, swap the peaches for fresh garden tomatoes, use ricotta instead of mascarpone, add basil, and finish with a drizzle of good olive oil.
Simple. Fresh. Perfect.
Final Thoughts
One of the best parts of cooking at home is controlling exactly what goes into your food. I choose organic ingredients whenever possible, avoid seed oils, and love recreating restaurant favorites without sacrificing flavor.
This Chinese Beef and Broccoli has officially earned a permanent spot in my dinner rotation. It’s fast, healthy, incredibly flavorful, and honestly tastes better than takeout.
A huge thank you to Omnivore’s Cookbook for inspiring this recipe. If you’re looking for authentic Chinese recipes, I highly recommend checking them out. I’m officially hooked!
Happy cooking!
❤️ Jacq from Jersey
Original recipe here: Chinese Beef and Broccoli (One Pan Take-Out) – Omnivore’s Cookbook
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