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.

5 from 32 votes

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Cuisine Asian, Chinese

Servings

Calories per serving 479 kcal

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.

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