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
Jeremy Pease
Wonderful recipe which is on point and easy to follow. Came out great! This is my go to for recipes!
christieathome
Thanks for making my recipe, Jeremy 🙂 Such kind words and I'm really happy it's now your go to for this dish.
Renae Alexander
Simple and oh soooo delicious
christieathome
Thanks so much for making it! Glad you enjoyed it!
Brendan
Beautiful dish, just a shame that the beef I chose was tough as old boots. Will try it again but will use rump steak.
christieathome
Thanks so much for making my dish and I hope it works out better for your next time!
Clarivette
The best beef and broccoli I’ve ever had! Easy and delicious!!
christieathome
Thank you so much Clarivette! I truly appreciate your kind comment and glad it was easy and delicious! 🙂
Jac
Delicious and had plenty of sauce
christieathome
Thanks so much for the kind review and glad you enjoyed it!
Christine
Flavour is spot on! This is a winner. Thank you.
christieathome
Thanks so much for making my recipe, Christine! So happy that you enjoyed it! 🙂
Nabilla
Turned out exactly as in the video and reminds me of the dish we would always order at Chinese restaurants. Thanks for sharing! This will be a mainstay in my recipe rotation!
christieathome
Thank you so much for this kind review and for making my recipe, Nabilla! I'm really happy to read this and glad you all enjoyed it.
Kim Lange
This is such a great dish that everyone loves! I love dishes that have a lot of broccoli and this looks so succulent!
Katherine | Love In My Oven
Who doesn't love beef and broccoli!? Looks delicious!! I want to dig in!
Never Ending Journeys
This beef and broccoli is the perfect combination of healthy and delicious! Such a tasty dinner idea.
Heidi | The Frugal Girls
Broccoli and beef is already one of my very favorite dinners, but your homemade marinade and stir fry sauce turn this recipe into a superstar!
Lauren
This sounds so delicious! Recipe saved!
Leanne
We love beef and broccoli! It's one of my hubby's faves. Can't wait to give this one a try Christie!
Linda
This was so delicious and really easy to make. I had it with noodles and it was good!
Josiah - DIY Thrill
Love how you added ginger, looks delicious!
Michelle | Sift & Simmer
Definitely a classic Chinese dish! If only my kids liked beef... but at least they love broccoli! 🙂