Chinese Beef and Broccoli is a classic dish packed with tender slices of beef and crisp-tender broccoli, all coated in a rich, savory sauce that’s slightly sweet and full of garlic and ginger flavor. It’s the perfect mix of meaty and green, with a great balance of textures that make every bite satisfying.
I love making this dish because it comes together quickly and feels a little fancy even on a busy weeknight. One tip I always follow is to slice the beef thinly against the grain so it stays juicy and tender after cooking. The broccoli stays bright green and just the right amount of crunchy, which I think keeps the dish feeling fresh and light.
My favorite way to enjoy Chinese Beef and Broccoli is over steamed white rice or even noodles. It’s such a comforting meal that feels like a warm hug on a plate. Whenever I make it, everyone asks for seconds, and it never fails to bring a little piece of takeout magic home to our dinner table.
Key Ingredients & Substitutions
Beef: Flank steak or sirloin works best because they are lean and tender. Always slice against the grain thinly for softer meat. If you want a budget-friendly option, skirt steak or even thinly sliced chicken breast can be used.
Broccoli: Fresh broccoli florets are ideal for that crisp texture. If you can’t find fresh, frozen broccoli works too—just steam it first. Avoid overcooking to keep the bright green color and crunch.
Sauces (Soy & Oyster): Low sodium soy sauce helps control saltiness. If you need a vegetarian option, substitute oyster sauce with mushroom soy sauce or vegetarian stir-fry sauce—this keeps the flavor deep.
Cornstarch: This is key for tenderizing beef and thickening the sauce. You can use arrowroot powder as a substitute for a gluten-free version. Make sure to mix it with water to avoid lumps in the sauce.
How Do You Keep Beef Tender and Broccoli Crisp in This Stir-Fry?
The secret lies in timing and preparation:
- Beef: Coat it with cornstarch and oil before cooking. This protects the meat and helps it stay juicy.
- Broccoli: Blanch or steam the broccoli just until bright green and slightly tender, then drain well. Avoid overcooking—it continues to cook in the stir-fry and you want it crisp-tender.
- High heat & quick cooking: Use a hot pan or wok and stir-fry the beef quickly until just browned but not overcooked. Add broccoli and sauce, stir briefly, then thicken sauce with slurry. This keeps everything fresh and flavorful.
Equipment You’ll Need
- Large skillet or wok – Perfect for quick, high-heat cooking and tossing the beef and broccoli evenly.
- Sharp chef’s knife – Makes slicing the beef thin and even much easier and safer.
- Cutting board – Provides a stable surface for slicing your beef and chopping broccoli.
- Mixing bowls – Useful for marinating the beef and mixing the sauce ingredients smoothly.
- Measuring spoons and cups – Help keep the sauce flavors balanced each time you cook.
- Spatula or wooden spoon – Great for stirring and preventing the beef from sticking.
Flavor Variations & Add-Ins
- Swap beef for chicken or tofu – Great options if you want a lighter or vegetarian-friendly dish.
- Add sliced bell peppers or snap peas – These veggies add sweetness and extra crunch.
- Include a dash of chili flakes or fresh sliced chili – If you like it spicy, this adds a nice kick.
- Try a splash of hoisin sauce or a teaspoon of Chinese five-spice – For a deeper, more complex flavor.
How to Make Chinese Beef and Broccoli
Ingredients You’ll Need:
For The Beef and Broccoli:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 4 cups broccoli florets (about 1 large head)
- 3 tbsp vegetable oil, divided
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
For The Sauce:
- 1/4 cup low sodium soy sauce
- 1/4 cup oyster sauce
- 2 tbsp water or beef broth
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp water (for slurry)
For Garnish and Serving:
- 2 green onions, thinly sliced
- 1 tsp toasted sesame seeds (optional)
- Cooked white rice, for serving
How Much Time Will You Need?
This dish takes about 10 minutes of prep time and around 10 minutes to cook. Overall, you can have this delicious meal ready in roughly 20 minutes—making it a speedy weeknight favorite!
Step-by-Step Instructions:
1. Prepare the Beef:
In a medium bowl, mix the thinly sliced beef with 1 tablespoon of vegetable oil and 1 tablespoon of cornstarch. Stir well to coat every piece. Let it sit for 10 minutes to tenderize.
2. Cook the Broccoli:
While the beef rests, steam or blanch the broccoli florets in boiling water for 2 to 3 minutes, until they turn bright green and are just tender. Drain and set aside.
3. Mix the Sauce:
In a small bowl, whisk together soy sauce, oyster sauce, water or beef broth, brown sugar, and sesame oil. Keep this sauce ready to pour later.
4. Stir-Fry Garlic and Ginger:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger. Stir-fry quickly for about 30 seconds until you smell their wonderful aroma.
5. Cook the Beef:
Add the beef to the skillet in a single layer. Stir-fry for 2 to 3 minutes until the beef starts browning but isn’t fully cooked yet.
6. Add Broccoli and Sauce:
Toss in the cooked broccoli florets and mix everything together. Then, pour the sauce over the beef and broccoli. Stir well to coat everything evenly and cook for another 1 to 2 minutes.
7. Thicken the Sauce:
In a small bowl, mix 1 tablespoon of water with cornstarch to make a slurry. Pour it into the skillet and stir while cooking until the sauce thickens and looks shiny and delicious.
8. Garnish and Serve:
Turn off the heat, sprinkle sliced green onions and toasted sesame seeds on top. Serve your tasty Chinese Beef and Broccoli hot over freshly steamed white rice.
Can I Use Frozen Broccoli for This Recipe?
Yes, you can! Just thaw and drain it well before cooking to avoid excess moisture. Steaming or blanching frozen broccoli works best to keep a good texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water if the sauce has thickened too much.
Can I Substitute the Beef with Another Protein?
Absolutely! Thinly sliced chicken, pork, or firm tofu are great alternatives. Adjust cooking times accordingly—chicken and pork should be cooked thoroughly, while tofu just needs to be heated through.
How Do I Make the Sauce Thicker or Thinner?
To thicken, add a little more cornstarch slurry (mix cornstarch with cold water). To thin it out, simply stir in a bit more water or broth until you reach your desired consistency.
