Chinese Beef and Broccoli Recipe tastes savory, garlicky, and a little sweet, with tender steak and crisp-tender broccoli in a glossy sauce. It suits weeknight cooks and takeout fans, and it lands on the table in about 25 minutes. I learned to slice steak paper-thin during a diner job, and my forearms still flex when I see a flank steak.
Why Chinese Beef and Broccoli Recipe Is Worth It
Chinese Beef and Broccoli Recipe delivers juicy steak, bright green broccoli, and a balanced sauce that hits salty, sweet, and umami notes. You control the sodium, heat, and veggies, and you still beat delivery time.
You also use simple pantry staples and one pan. Cleanup stays easy, which keeps this in steady weeknight rotation.
Ingredients You Need
- Beef
- 1 pound flank steak or sirloin, sliced thin against the grain
- 1 teaspoon cornstarch
- 1 tablespoon soy sauce (Kikkoman or San-J tamari for gluten-free)
- 1 teaspoon neutral oil
- 1 teaspoon Shaoxing wine or dry sherry, optional
- 1/2 teaspoon baking soda, optional for extra tenderness
- Vegetables and aromatics
- 1 large head broccoli, cut into florets and peeled stems sliced
- 3 garlic cloves, minced (jarred minced garlic works)
- 1 tablespoon minced ginger (squeeze-tube ginger works)
- Sauce
- 1/3 cup low-sodium beef broth or water
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (Lee Kum Kee gives reliable flavor)
- 1 tablespoon Shaoxing wine or dry sherry, or use broth
- 1 to 2 teaspoons brown sugar or honey
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- Pinch red pepper flakes, optional
- Cooking
- 2 tablespoons neutral oil, divided
- Garnish
- Sliced scallions and toasted sesame seeds, optional
Pantry shortcuts: use bagged broccoli florets, pre-sliced “stir-fry beef,” and ginger-garlic paste. Dark soy sauce adds color if you have it. For a fish-free option, use vegetarian mushroom stir-fry sauce in place of oyster sauce.
Equipment
- Wok or 12-inch skillet
- Chef’s knife and cutting board
- Mixing bowls and measuring spoons
- Tongs or spatula
- Small whisk
- Microwave-safe bowl or pot for broccoli
Quick Tips & substitutions
- Freeze the steak 15 minutes to slice it thin.
- Slice against the grain at a slight angle for tenderness.
- Pat the beef dry so it sears instead of steams.
- Heat the pan until oil shimmers before you add beef.
- Cook beef in one layer and in batches for good browning.
- Use tamari for gluten-free and coconut aminos if you prefer sweeter, then reduce the sugar.
- Swap in chicken thighs, pork tenderloin, or extra-firm tofu.
- Use frozen broccoli straight from the bag; add it a minute earlier.
- Skip Shaoxing wine and use extra broth with a splash of rice vinegar.
- Adjust sauce thickness by changing cornstarch slightly; add a splash of water if it gets too thick.
How to Make Chinese Beef and Broccoli Recipe
Step 1: Prep and velvet the beef 10 minutes
Slice the beef thin against the grain. Toss it with soy sauce, cornstarch, oil, and Shaoxing wine. If you want extra tenderness, add baking soda and let it sit 10 minutes while you prep the broccoli and sauce.
Step 2: Stir the sauce 2 minutes
Whisk broth, soy sauce, oyster sauce, Shaoxing wine, brown sugar, cornstarch, sesame oil, white pepper, and red pepper flakes. Keep the sauce near the stove.
Step 3: Par-cook the broccoli 3 minutes
Microwave broccoli with a splash of water, covered, until crisp-tender, or blanch it in boiling water for 1 minute and drain well. Keep it bright and slightly firm since it will finish in the pan.
Step 4: Sear the beef 3 to 4 minutes
Heat 1 tablespoon oil in a hot wok or skillet over medium-high. Add half the beef in one layer and sear until browned with just a blush inside, about 90 seconds per side. Transfer to a plate and repeat with the remaining oil and beef.
Step 5: Add aromatics 30 seconds
Lower the heat slightly. Add garlic and ginger to the pan and stir until fragrant. Do not let them burn.
Step 6: Sauce and broccoli 1 to 2 minutes
Whisk the sauce again and pour it into the pan. Stir until it thickens and turns glossy. Add the broccoli and toss to coat.
Step 7: Finish and serve 1 minute
Return the beef and any juices to the pan and toss until everything looks coated and hot. Taste and adjust salt, sugar, or heat. Top with scallions and sesame seeds, then serve.
Variations
- Spicy kick: add 1 to 2 teaspoons chili crisp or a little doubanjiang and a pinch of ground Sichuan peppercorns.
- Mushroom boost: stir in sliced shiitake or cremini with the broccoli.
- Orange-ginger: add 1 teaspoon orange zest and a splash of orange juice to the sauce.
- Low-carb: use a low-glycemic sweetener and serve over cauliflower rice.
- Vegetarian: use extra-firm tofu, pressed and seared, and swap oyster sauce for a mushroom-based sauce.
Ways to Serve
- Steamed jasmine or brown rice
- Stir-fried noodles or plain lo mein
- Cauliflower rice or shredded cabbage for a lighter plate
- Lettuce cups with a little rice and beef for crunchy wraps
- Cucumber salad or simple miso soup on the side
Storage
Cool leftovers quickly and pack them in shallow, airtight containers. Refrigerate for up to 4 days. Reheat in a hot skillet with a splash of water until the sauce loosens and turns glossy. Freeze for up to 2 months, thaw in the fridge, and expect the broccoli to soften a bit, which still tastes great over rice.
Chinese Beef and Broccoli Recipe
Ingredients
Instructions
- In a bowl, combine soy sauce, Shaoxing wine, sugar, cornstarch, and vegetable oil for the marinade.
- Add the sliced flank steak and toss to coat evenly. Let marinate for at least 15 minutes while you prepare the other ingredients.
- In a small bowl, whisk together soy sauce, beef broth, oyster sauce, brown sugar, sesame oil, cornstarch, and red pepper flakes until smooth. Set aside.
- Blanch the broccoli florets in boiling water for 1–2 minutes until bright green and crisp-tender, then drain and set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef in a single layer and sear for 2–3 minutes, stirring occasionally, until just cooked through. Transfer beef to a plate.
- Add the remaining 1 tablespoon of oil to the same pan. Stir-fry the garlic and ginger for about 30 seconds until fragrant, being careful not to burn them.
- Add the blanched broccoli to the pan and stir-fry for 1–2 minutes to heat through.
- Return the beef and any accumulated juices to the pan. Give the sauce a quick stir, then pour it over the beef and broccoli.
- Cook, stirring constantly, for 1–2 minutes until the sauce thickens and coats the beef and broccoli evenly.
- Remove from heat and serve hot over steamed rice if desired.
Notes
Approximate per serving (4 servings total, without rice): 320 calories; fat 17 g; saturated fat 4 g; carbohydrates 15 g; fiber 3 g; sugars 6 g; protein 27 g; sodium 980 mg. Values will vary based on exact ingredients, brands, and portion size.