Tender beef stir-fried with crisp broccoli in a rich, savory brown sauce! This easy beef and broccoli recipe uses simple ingredients and is ready in 30 minutes in one pan. A family-friendly, better-than-takeout main perfect for busy weeknights or meal prep.
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Beef and broccoli features marinated flank steak tossed with broccoli in a delicious sauce! It's a popular American-Chinese beef dish served best with white rice at Chinese restaurants or for takeout.
Did you know beef and broccoli doesn't originate from China? The key ingredient, Western broccoli, is not found in China! Despite this, many Chinese households, including my own, enjoy it as it's tasty, and so easy to make!
If you're not a fan of beef, try my Chicken and Broccoli or Shrimp and Broccoli Stir-Fry!
Why This Recipe
- We cook the broccoli in the pan with a bit of water so it stays crisp yet tender.
- I've tested this with various cuts of beef, and flank steak delivers the best texture.
- Most beef and broccoli recipes lack tenderness; velveting the beef with baking soda, cornstarch, and sesame oil keeps it juicy and tender.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Flank Steak: Recommended for its fine muscle fibers and tenderness. Substitutions: Sirloin tip steak, tri-tip steak, or hanger steak.
- Broccoli Crown: I like using a crown of broccoli and separating it into florets. Substitutions: Use fresh or thawed frozen broccoli florets, chopped baby bok choy, or green cabbage.
- Ginger: To add a sharp flavor to cut the rich taste of the meat. Avoid replacing with ground ginger.
- Garlic: To add aroma and a garlicky taste. Substitution: Jarred minced garlic.
- Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
- Cold Water: To cook the broccoli faster.
Stir-Fry Sauce
- Oyster Sauce: A thick, savory sauce rich in umami [I recommend Lee Kum Kee Panda or Premium]. Substitution: Vegetarian stir-fry sauce.
- Cornstarch: To thicken the stir-fry sauce. Substitutions: Potato starch or tapioca starch.
- Chicken Stock/Broth: Use low-sodium or unsalted to control saltiness. Substitution: Unsalted beef broth or cold water.
Beef Marinade
- Toasted Sesame Oil: Adds a nutty aroma [I recommend Kadoya or Maruhon]. Avoid substituting with untoasted sesame oil as it doesn't taste the same.
- Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also work.
- Shaoxing Wine: A fermented Chinese rice wine for depth and acidity [I recommend Pagoda or Double Phoenix]. Substitutions: Use dry sherry, dry white wine, or chicken broth.
- White Granulated Sugar: To balance out the salty flavors. Substitution: Granulated cane sugar.
- Cornstarch: Used for velveting to keep meat juicy. Substitution: Use potato starch 1:1.
- Baking Soda: Crucial for velveting; it raises the meat's pH to tenderize fibers for a silkier texture. Do not skip.
- White Pepper: To add a gentle kick. Substitution: Black pepper.
Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.
Instructions
Below are step-by-step instructions on how to make beef and broccoli:
- Slice the beef: Slice the flank steak against the grain at a 45-degree angle into ¼-inch-thick pieces. For easier slicing, freeze the beef uncovered for 45-60 minutes, then cut on a bias with a sharp knife.
- Marinate the beef: Transfer the sliced beef to a large bowl and marinate with the ingredients as listed above for 15 minutes.
- Make the sauce: In a small bowl, combine the stir-fry sauce ingredients as listed above and set aside.
- Cook the beef: Heat vegetable oil in a large pan over medium-high heat. Sear the beef in a single layer until browned on the outside but still slightly pink in the center. Remove and set aside.
- Cook vegetables: Add ginger, garlic, broccoli, and water to the pan. Stir-fry until the broccoli turns bright green and the water has evaporated, about 1 minute.
- Add sauce and finish: Pour in the sauce and simmer until thickened. Return the beef to the pan and toss to coat. Remove from heat and serve.
Expert Tips
- For easier slicing, freeze the flank steak uncovered for 45-60 minutes, then slice thinly on a bias with a sharp knife.
- Marinate the beef for at least 15 minutes to help tenderize it.
- Don't skip the baking soda - it raises the surface pH, which helps prevent the proteins from tightening and keeps the beef tender.
- Prep all ingredients in advance, as the cooking process moves quickly.
- Avoid overcooking the broccoli; once it turns bright green, move on to the next step.
- Cook the beef only until about 95% done, as it will finish cooking during the final stir-fry.
Variations
- Pork or Chicken version: Replace the beef with sliced pork shoulder, chicken breast, or skinless boneless chicken thighs.
- Shrimp version: Replace the beef with jumbo shrimp.
- Gluten-free version: Replace the soy sauce with tamari sauce, coconut aminos, or gluten-free soy sauce. Use gluten-free oyster sauce. Substitute the Shaoxing wine with dry sherry, dry white wine, or beef broth.
Pairing Suggestions
Beef and broccoli pairs well with:
- Starters: Egg Rolls, Crab Rangoon, Egg Drop Soup, or Hot and Sour Soup.
- Rice Dishes: White Rice or Fried Rice.
- Noodle Dishes: Chow Mein or Lo Mein.
- Vegetable Dishes: Chinese Garlic Bok Choy or Garlic Green Beans.
- Protein Dishes: Kung Pao Chicken, Honey Walnut Shrimp, Egg Foo Young, or Soy Garlic Tofu.
Storage & Reheating
- Leftover beef and broccoli can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
- Freezer: Beef and broccoli can be frozen for up to 2-3 months when stored in a freezer-safe bag. To enjoy, defrost overnight in the fridge and reheat in the microwave or on the stovetop until heated through.
FAQ
Can I make beef and broccoli in advance?
Beef and broccoli can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
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📖 Recipe
Quick & Easy Chinese Beef and Broccoli
Tender beef stir-fried with crisp broccoli in a rich, savory brown sauce! This easy beef and broccoli recipe uses simple ingredients and is ready in 30 minutes in one pan. A family-friendly, better-than-takeout main perfect for busy weeknights or meal prep.
Ingredients
- ½ lb flank steak or skirt steak / flat iron steak
- 1 broccoli crown separated into florets, or use 2 cups fresh/thawed frozen broccoli florets
- ½ inch ginger sliced
- 2 garlic cloves minced
- 1 tablespoon vegetable oil or any neutral tasting oil
- 2 tablespoon water cold
Stir-Fry Sauce
- 3 tablespoon oyster sauce or vegetarian stir-fry sauce
- 1 tablespoon cornstarch
- ½ cup chicken stock unsalted
Beef Marinade
- 1 tablespoon sesame oil toasted kind
- 1 tablespoon regular soy sauce or light soy sauce
- 2 teaspoon Shaoxing wine or dry sherry / dry white wine / chicken broth
- 1 teaspoon white granulated sugar
- 1 teaspoon cornstarch
- ¼ teaspoon baking soda do not skip this!
- ⅛ teaspoon white pepper or black pepper
Instructions
- Slice the flank steak against the grain at a 45-degree angle into ¼-inch-thick pieces. For easier slicing, freeze the beef uncovered for 45-60 minutes, then cut on a bias with a sharp knife.
- Transfer the sliced beef to a large bowl and marinate with the ingredients as listed above for 15 minutes.
- In a small bowl, combine the stir-fry sauce ingredients as listed above and set aside.
- Heat vegetable oil in a large pan over medium-high heat. Sear the beef in a single layer until browned on the outside but still slightly pink in the center. Remove and set aside.
- Add ginger, garlic, broccoli, and water to the pan. Stir-fry until the broccoli turns bright green and the water has evaporated, about 1 minute.
- Pour in the sauce and simmer until thickened. Return the beef to the pan and toss to coat. Remove from heat and serve.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 479kcal | Carbohydrates: 34g | Protein: 38g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 77mg | Sodium: 1631mg | Potassium: 1504mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1896IU | Vitamin C: 272mg | Calcium: 188mg | Iron: 5mg
Jordan Silvera
Wow this came out so good!!
Christie Lai
Thanks so much for making my recipe! So glad you enjoyed it Jordan!
Minuzzo
Came across your web site while looking for a beef and broccoli recipe. Gave it a try and the family loved it. Children added this dish to the “make again” list. Thank you.
Christie Lai
Thank you so much for making my recipe and for the positive review! Glad you and your family loved it and that it's going into the books!
Alice Mckenzie
Definitely a keeper for me. Absolutely delish and I am making it for the second time. Will use this recipe always.
Christie Lai
Thanks so much Alice for the kind and positive review! Happy you enjoyed it!
kirsten andrews
it’s literally the best chinese beef and broccoli recipe ever. i’m gonna use this one for the rest of my life. thanks for creating an amazing and delicious meal!
Christie Lai
Thank you so much for the raving review, Kirsten! I am so thrilled that you love it so much and that it's a recipe for the books!! Have a lovely day 🙂
Shirl
Outstanding! I served to a large group and everyone loved it. I didn’t change a thing but did add a few onions, mushrooms and a bit of green pepper. This really is the best beef and broccoli I have ever had… yum! Thank you for sharing your recipe. I look forward to trying some of your others.
Helene Chan
this was a great and simple recipe to follow. i only had sake in my fridge, so used that as a sub to the Shaoxing wine . the flavors were perfect with a bowl of rice 🙂
christieathome
Thanks so much for making my recipe and for leaving a kind review, Helene! So happy you enjoyed it 🙂
Shirl
I just made this for dinner last night and it was outstanding. (I tripled the recipe) it was all gone! I did not have oyster sauce so I used hoisin sauce instead. I just used red wine as that is all I had. This one is going in my recipe box as a keeper! Thank you for sharing.
christieathome
Thank you so much for making my recipe, Shirl! So glad you enjoyed it with the substitutions too!
Leia
Amazing recipe!
Family devoured the whole thing. I made 4x as I had a large top sirloin. I used olive oil as I didn’t have sesame. I used white whine instead of sherry as I didn’t have anything else. And subbed hoisin when I found my oyster sauce was gone. It was so good but I’ll make again with what it calls for. No need to go buy Chinese food at the restaurant anymore!
Thank you!!
christieathome
So happy to read that it worked out well with the substitutions! Thanks so much for making my recipe Leia!
Jenn
Delicious! Subbed Brussel sprouts and carrots for broccoli that I didn’t have on hand. Definitely one of the best Chinese dishes I’ve made, the sauce is right on point to flavors I’ve been looking to accomplish in a home cooked recipe. The prep is worth the end result. Thank you!
christieathome
Thanks so much for making my recipe, Jenn! So happy you enjoyed my dish with brussel sprouts and carrots! Happy it was one of the best Chinese dishes you've made 🙂 Have a lovely day!
Shari
This was so flavorful and I added carrots green peppers and onions to it. Thank you for the recipe
christieathome
Thanks so much for making my recipe and for the kind review, Shari! I'm so happy that you enjoyed it 🙂
Diane
Yummy and easy to make !
christieathome
Thanks so much for making my recipe and for leaving a kind review, Diane!
Jimmy
Quick and easy really good.
christieathome
Thanks for making my recipe, Jimmy! Glad you enjoyed it!
Roxy
I made this recipe last night I have I have to say it was one of the best cooking I've done... I had to substitute a few things... It was very differcult to find a flat iron/skirt steak in the UK so I used a minute steak meat from M and S. Instead of the Oyster sauce, I used Hoison sauce which gave it a sweet favor and I didn't have a regular soy and and used dark.... personally I like things a little more salty however this wasn't a salty dish... only downfall was my rice... any recipes to cook rice? I need help haha...overall I couldn't get over how delicious and so easy this was to prep and cook!!! Definitely be making that again soon!!! Thank you for your insight!!! Xx
christieathome
Thanks so much for making my recipe, Roxy! I am so happy you enjoyed my recipe with the substitutes. I will consider your suggestion on a recipe on how to cook rice in a pot (I usually use a rice cooker for the best steamed rice).
James
This is simply the BEST!! A few things I’ve done to adapt the recipe: add a teaspoon of chili flakes for a little bite and overdose on the garlic. Plus, nothing like a little MSG (so misunderstood) in the marinade. This recipe is a regular go-to. Thank you!!
christieathome
Thank you so much for making my recipe, James! I am so happy that you enjoyed it with those wonderful additions. Have a lovely day!