Chinese Beef and Broccoli

Why You’ll Love This Recipe

I love this recipe because it’s fast, delicious, and better than takeout. The beef is juicy and flavorful, the broccoli stays crisp with a vibrant green color, and the sauce is deeply savory with just the right touch of sweetness. It’s perfect for busy weeknights, and I can easily pair it with rice or enjoy it low-carb with cauliflower rice. Everything cooks in one pan, making cleanup a breeze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Flank steak or sirloin, thinly sliced against the grain

• Soy sauce

• Oyster sauce

• Hoisin sauce

• Cornstarch

• Sesame oil

• Vegetable oil (for cooking)

• Garlic, minced

• Fresh ginger, grated

• Broccoli florets

• Water

• Black pepper

• Cooked rice, for serving

• Optional: sesame seeds and sliced green onions for garnish

Directions

1. I begin by combining the sliced beef with 1 tablespoon soy sauce and cornstarch in a bowl. I toss everything to coat, then let it marinate for 15 minutes.

2. In a separate small bowl, I whisk together the remaining soy sauce, oyster sauce, hoisin sauce, sesame oil, and black pepper to make the stir-fry sauce.

3. I heat vegetable oil in a large skillet or wok over medium-high heat.

4. I add the marinated beef and stir-fry for 2–3 minutes until browned, then remove it from the pan and set it aside.

5. In the same pan, I add the garlic and ginger and sauté for about 30 seconds until fragrant.

6. I toss in the broccoli and pour in the water, cover the pan, and let it steam for 2–3 minutes until the broccoli is just tender but still bright green.

7. I return the beef to the pan, pour in the prepared sauce, and stir-fry everything together for another 2–3 minutes, until the sauce thickens and coats the beef and broccoli evenly.

8. I serve the stir-fry hot over a bed of rice, garnished with sesame seeds and sliced green onions if I want a little extra flavor and color.

Servings and timing

This recipe makes 4 servings and takes only 25 minutes from start to finish—15 minutes to prep and marinate, 10 minutes to cook. Each serving is about 310 kcal.

Variations

I sometimes add sliced bell peppers or snap peas for extra color and crunch. For a spicier version, I stir in a pinch of red pepper flakes or a splash of chili garlic sauce. When I want a sweeter touch, I add a teaspoon of honey to the sauce. I’ve also swapped out the beef for chicken or tofu with great results.

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the beef and broccoli in a skillet over medium heat with a splash of water to loosen the sauce. The microwave works too, but I prefer the skillet to keep the texture of the broccoli.

FAQs

Can I use frozen broccoli for this recipe?

Yes, I thaw and pat it dry before using. It won’t be as crisp as fresh, but it still works well.

What cut of beef is best?

I usually go with flank steak or sirloin because they’re tender and cook quickly when sliced thin.

Can I make this gluten-free?

Yes, I use gluten-free tamari in place of soy sauce and make sure the oyster and hoisin sauces are labeled gluten-free.

How do I get tender beef?

I slice it thinly against the grain and marinate it with cornstarch and soy sauce, which helps tenderize it before cooking.

Can I make this dish ahead of time?

Yes, I prep the beef, sauce, and broccoli ahead and keep them refrigerated separately. I stir-fry everything fresh when I’m ready to eat for the best texture.

Conclusion

This Chinese Beef and Broccoli is a quick and satisfying dish that’s packed with flavor and better than takeout. I love how easy it is to throw together and how it works for both weeknight dinners and meal prep. It’s fresh, bold, and comforting all in one bowl—and I know I’ll be making it again and again.