Tender beef stir-fried with crisp broccoli in a rich, savory brown sauce! This easy beef and broccoli recipe uses simple ingredients and it's ready in just 30 minutes in one pan. A family-friendly, better-than-takeout main that's great for busy weeknights or meal preparation.
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Beef and broccoli features marinated flank steak tossed with broccoli in a delicious sauce! It's a popular Chinese-American 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 enjoy it as it's delicious and easy to make.
I've created many beef stir-fry recipes and I enjoy this one the most as it's packed with fiber and the beef is so tender, thanks to the marinade.
Also, if you're not a fan of beef, try my Chicken and Broccoli or Shrimp and Broccoli Stir Fry!
Ingredients & Substitutes
Please scroll down to the below recipe card for exact measurements.
- Flank Steak: Or substitute with skirt steak, flat iron steak, hanger steak, tri-tip steak, or flap steak.
- Broccoli Crown: Separate into broccoli florets. Or substitute with fresh or frozen broccoli florets, chopped baby bok choy, or green cabbage.
- Ginger: To remove any gamey flavor from the meat.
- Garlic
- Neutral Oil: Use a neutral oil like avocado, sunflower, grapeseed, peanut, vegetable, or canola oil. Avoid olive oil or any low-smoke-point oil.
- Water: Cold or room temperature.
Stir Fry Sauce
- Oyster Sauce: Or substitute with vegetarian stir-fry sauce.
- Cornstarch: Or substitute with potato starch or tapioca starch.
- Chicken Stock: The low-sodium kind, or substitute with beef stock or cold water.
Beef Marinade
- Sesame Oil: Or substitute with a neutral oil, like vegetable oil or avocado oil.
- Regular Soy Sauce: Or substitute with low sodium soy sauce or light soy sauce.
- Shaoxing Wine: Or substitute with dry sherry, dry white wine, or beef or chicken broth.
- White Granulated Sugar: Or substitute with cane sugar or brown sugar.
- Cornstarch: Or substitute with potato starch or tapioca starch.
- Baking Soda: Do not skip this, as it tenderizes the beef - don't worry, you won't taste it since we are using a small amount.
- White Pepper: Or substitute with black pepper.
Note: Asian ingredients are typically available at most Asian grocery stores or check online.
Variations
- Pork version - Replace the beef with sliced pork shoulder.
- Chicken version - Replace the beef with sliced chicken breast or thighs.
- Shrimp version - Replace the beef with jumbo shrimp.
- Gluten-free version - Replace the soy sauce with tamari sauce or coconut aminos. Use gluten-free oyster sauce. Substitute the Shaoxing wine with dry sherry, dry white wine or beef broth.
Expert Tips
- To thinly slice beef easily, freeze the flank steak for 45-60 minutes exposed to the cold air and slice on a bias with a sharp knife.
- Marinate the beef for at least 15 minutes to make it ultra-tender.
- Don't skip the baking soda as it tenderizes the beef by raising the surface acidity, preventing protein bonding.
- Prepare the ingredients in advance as the cooking process is fast!
- Don't overcook the broccoli. Once it turns vibrant green, move forward with the next step.
- Cook the beef just until 95% cooked, as it will be stir-fried again later.
Instructions
Below are step-by-step instructions on how to make beef and broccoli:
- Slice beef: Slice flank steak against the grain at a 45-degree angle into ¼-inch thick pieces. (Tip: To thinly slice the beef easily, freeze the flank steak for 45-60 minutes exposed to the cold freezer air and then slice on a bias with a sharp knife).
- Marinate beef: Transfer the thinly sliced beef to a large bowl and marinate with the marinade 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.
- Fry beef: Heat vegetable oil in a large pan on medium-high heat. Fry beef in a single layer until 95% cooked. Remove and set aside.
- Cook broccoli and aromatics: Add ginger, garlic, broccoli, and water into the pan. Stir-fry until broccoli becomes vibrant green and water has evaporated, about 1 minute.
- Add sauce and beef: Add the stir-fry sauce and simmer to thicken. Once thickened, add beef and toss everything together. Remove from heat. Serve and enjoy.
Storage & Reheating
- Beef and broccoli can last up to 4 days stored in an airtight container in the fridge once cooled. To enjoy, reheat in the microwave or on the stovetop until hot throughout.
- Beef and broccoli can be frozen for up to 2-3 months in a freezer-safe bag once cooled. To enjoy, defrost overnight in the fridge and reheat in the microwave or on the stovetop until hot throughout.
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, Brown rice, or Fried rice.
- Noodle Dishes: Chow mein, Lo mein, Plain noodles, or Soup noodles.
- Vegetable Dishes: Chinese Garlic Gok Choy, Spicy Garlic Bok Choy, Chinese Garlic Yu Choy, Chinese Garlic Gai Lan, Garlic Green Beans or Stir-fried Snow Pea Leaves.
- Protein Dishes: Sweet and Sour Chicken, Kung Pao Chicken, Honey Walnut Shrimp, Bang Bang Shrimp, Egg Foo Young, Soy Garlic Tofu, and more!
FAQ
Can I make this in advance?
Beef and broccoli can be made up to 4 days in advance and stored in an airtight container in the fridge once cooled. To reheat, microwave or reheat on the stovetop until hot throughout.
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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 it's ready in just 30 minutes in one pan. A family-friendly, better-than-takeout main that's great for busy weeknights or meal preparation.
Ingredients
- ½ lb flank steak or skirt steak / flat iron steak
- 1 broccoli crown separated into florets, or use 2 cups fresh/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 or potato starch / tapioca starch
- ½ cup chicken stock or beef stock, low-sodium
Marinade
- 1 tablespoon sesame oil or any neutral tasting oil
- 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 or cane sugar / brown sugar
- 1 teaspoon cornstarch or potato starch / tapioca starch
- ¼ teaspoon baking soda do not skip this!
- ⅛ teaspoon white pepper or black pepper
Instructions
- Slice flank steak against the grain at a 45-degree angle into ¼-inch thick pieces. (Tip: To thinly slice the beef easily, freeze the flank steak for 45-60 minutes exposed to the cold freezer air and then slice on a bias with a sharp knife).
- Transfer the thinly sliced beef to a large bowl and marinate with the marinade 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 on medium-high heat. Fry beef in a single layer until 95% cooked. Remove and set aside.
- Add ginger, garlic, broccoli, and water into the pan. Stir-fry until broccoli becomes vibrant green and water has evaporated, about 1 minute.
- Add the stir-fry sauce and simmer to thicken. Once thickened, add beef and toss everything together. Remove from heat. Serve and enjoy.
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!