Quick & Easy Chinese Beef and Broccoli

Name: Quick & Easy Chinese Beef and Broccoli
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1/2 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 tbsp vegetable oil (or any neutral tasting oil); 2 tbsp water (cold); 3 tbsp oyster sauce (or vegetarian stir-fry sauce); 1 tbsp cornstarch; ½ cup chicken stock (unsalted); 1 tbsp sesame oil (toasted kind); 1 tbsp regular soy sauce (or light soy sauce); 2 tsp Shaoxing wine (or dry sherry / dry white wine / chicken broth); 1 tsp white granulated sugar; 1 tsp cornstarch; 1/4 tsp baking soda (do not skip this!); ⅛ tsp white pepper (or black pepper)

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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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Why This Recipe
Ingredients & Substitutes
Instructions
Expert Tips
Variations
Pairing Suggestions
Storage & Reheating
FAQ
More Like This
📖 Recipe

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 flank steak against the grain at a 45-degree angle into ¼-inch thick pieces.

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 with marinade ingredients for 15 minutes.

Marinate the beef: 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

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.

Add ginger, garlic, broccoli, and water into the pan and stir fry for 1 minute.

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 the stir-fry sauce and simmer to thicken and toss in beef.

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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