This easy Chinese beef and broccoli recipe combines tender beef, crisp broccoli, and a glossy, savory sauce for a quick 30-minute dinner. Skip the takeout and make this classic stir-fry at home with simple ingredients.
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Traditional Chinese stir-fries often feature gai lan (Chinese broccoli), but this takeout-style beef and broccoli recipe uses regular broccoli for a simple, accessible version you can make at home.
My mom made this constantly when I was a kid just to get me to eat my green vegetables. Through trial and error, I found that mixing the steak slices with a small amount of cornstarch is the ultimate secret because it velvets the meat and seals in juices during a hot sear.
Why My Recipe Works
- Pan-steaming keeps broccoli crisp-tender: A splash of water steams the florets without making them mushy.
- Slicing flank steak against the grain keeps it tender: Cutting across the fibers makes each bite easier to chew.
- Cornstarch and baking soda tenderize the beef: Baking soda breaks down tough fibers, while cornstarch locks in moisture.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
Main Ingredients
- Flank Steak: A tender, easy-to-slice cut for stir-fry. (Sub: sirloin tip, tri-tip, or hanger steak)
- Broccoli Crown: Cut into bite-sized florets for even cooking. (Sub: frozen broccoli florets, but refer to the FAQ section below for instructions)
- Ginger & Garlic: Fresh aromatics that balance the rich beef.
- Water: Use room temperature to steam the broccoli.
- Vegetable Oil: Use a high smoke point oil for searing. (Sub: avocado or peanut oil)
Stir-Fry Sauce
- Oyster Sauce: The savory base of the sauce. (Sub: vegetarian stir-fry sauce)
- Cornstarch: Creates a glossy sauce that coats the beef. (Sub: potato or tapioca starch)
- Chicken Stock: Use low-sodium to control seasoning. (Sub: unsalted beef broth or water)
Beef Marinade
- Regular Soy Sauce: Adds the salty, savory base. (Sub: low-sodium or light soy sauce)
- Shaoxing Wine: Adds depth of flavor. (Sub: dry sherry)
- Toasted Sesame Oil: Adds a nutty aroma.
- Sugar: Balances the savory flavors.
- Cornstarch & Baking Soda: Tenderize the beef and lock in moisture.
- White Pepper: Adds mild warmth. (Sub: 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 flank steak against the grain at a 45-degree angle into 1⁄4-inch-thick pieces. Freeze uncovered for 45 to 60 minutes first for easier slicing.
- Marinate the beef: Transfer the sliced beef into a bowl, toss with the listed marinade ingredients, and let sit for 15 minutes.
- Mix the sauce: Whisk the listed stir-fry sauce ingredients together and set aside.
- Sear the beef: Heat oil in a large pan over medium-high heat. Cook the beef in a single layer until browned outside but slightly pink inside. Set aside.
- Steam the broccoli: Add ginger, garlic, broccoli, and water to the hot pan. Stir-fry until the broccoli is bright green and the water evaporates, about 1 minute.
- Finish the stir-fry: Add the sauce and simmer until thickened. Return the beef, toss to coat, and remove from heat.
Expert Tips
- Prep everything in advance since this stir-fry cooks in under five minutes.
- Marinate for 15 minutes to let the flavors absorb into the steak slices.
- Use a heavy skillet because cast iron holds heat better than thin pans.
- Pull beef early because it finishes cooking in the residual pan heat.
- Whisk the sauce well right before pouring to redistribute the settled cornstarch.
Variations
- Gluten-free version: Use tamari or coconut aminos instead of soy sauce, gluten-free oyster sauce instead of oyster sauce, and dry sherry in place of Shaoxing wine.
- Spicy version: Add 1 tablespoon of chili paste or chili oil to the sauce for a spicy kick.
- Tofu version: Swap the flank steak for diced extra-firm tofu. Press dry, coat with cornstarch, and pan-fry until golden.
Pairing Suggestions
This beef and broccoli stir-fry pairs well with:
- White Rice: Steamy grains soak up the glossy sauce without overpowering the savory beef.
- Stir-Fried Snow Pea Leaves: Tender, garlicky greens add freshness and balance the rich meat.
- Egg Drop Soup: A warm, light starter with a comforting savory flavor.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer-safe bag for up to 3 months and thaw overnight in the refrigerator.
- Reheating Methods: Microwave on high for 2 minutes or reheat in a skillet over medium heat for 5 minutes until steaming.
FAQ
Why is my beef chewy in the stir-fry?
Chewy beef usually comes from the wrong cut or slicing with the grain. Slice flank steak thinly against the grain and use the baking soda marinade to help tenderize the meat.
Can I use frozen broccoli for this recipe?
Yes. Add frozen broccoli directly to the hot pan and cook until the excess moisture evaporates. Skip the added water and avoid overcooking to keep the florets crisp-tender.
How do I thicken the stir-fry sauce?
Simmer the sauce for at least 1 minute until the cornstarch thickens it into a glossy glaze.
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📖 Recipe
30-min. Easy Chinese Beef and Broccoli Stir-Fry
This easy Chinese Beef and Broccoli recipe combines tender beef, crisp broccoli, and a glossy, savory sauce for a quick 30-minute dinner. Skip the takeout and make this classic stir-fry at home with simple ingredients.
Ingredients
- ½ lb flank steak
- 1 broccoli crown cut into florets
- ½ inch ginger sliced
- 2 garlic cloves minced
- 1 tablespoon vegetable oil or any neutral oil
- 2 tablespoon water room temp.
Stir-Fry Sauce
- 3 tablespoon oyster sauce
- 1 tablespoon cornstarch
- ½ cup chicken stock low-sodium
Beef Marinade
- 1 tablespoon sesame oil toasted kind
- 1 tablespoon regular soy sauce or light soy sauce
- 2 teaspoon Shaoxing wine or dry sherry
- 1 teaspoon white granulated sugar
- 1 teaspoon cornstarch
- ¼ teaspoon baking soda
- ⅛ teaspoon white pepper or black pepper
Instructions
- Slice flank steak against the grain at a 45-degree angle into 1⁄4-inch-thick pieces. Freeze uncovered for 45 to 60 minutes first for easier slicing.
- Transfer the sliced beef into a bowl, toss with the listed marinade ingredients, and let sit for 15 minutes.
- Whisk the listed stir-fry sauce ingredients together and set aside.
- Heat oil in a large pan over medium-high heat. Cook the beef in a single layer until browned outside but slightly pink inside. Set aside.
- Add ginger, garlic, broccoli, and water to the hot pan. Stir-fry until the broccoli is bright green and the water evaporates, about 1 minute.
- Add the sauce and simmer until thickened. Return the beef, toss to coat, and remove from heat.
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!