Hey y'all! If you're craving a quick, satisfying dinner that tastes just like your favorite Chinese takeout, this Chinese Beef and Broccoli recipe is for you. With juicy strips of beef, perfectly crisp-tender broccoli, and a rich, umami-packed sauce, it's a weeknight winner for families, date nights, and solo feasts alike. Let's get cooking!
Why You'll Love This
- Ready in 30 minutes—perfect for busy weeknights.
- Tender, savory beef in a silky, flavorful sauce.
- One-pan meal with easy cleanup.
- Crowd-pleasing takeout flavor at home.
- Easily customizable for dietary preferences.
Ingredients
- 1 lb (450g) flank steak, thinly sliced against the grain
- 2 tablespoon soy sauce (plus 2 tablespoon for sauce)
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- ¼ cup beef broth (or water)
- 2 teaspoon toasted sesame oil, divided
- 3 tablespoon vegetable oil, divided
- 3 cups broccoli florets
- 3 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 1 teaspoon brown sugar
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for heat)
Directions
Prep the Beef
- In a bowl, toss the sliced flank steak with 2 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Set aside to marinate while prepping the other ingredients (at least 10 minutes).
Mix the Sauce
- In a small bowl, whisk together 2 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon hoisin sauce, ¼ cup beef broth, 1 teaspoon brown sugar, 1 teaspoon sesame oil, and black pepper. Set aside.
Blanch the Broccoli
- Bring a pot of water to a boil. Add broccoli florets and cook for 1 minute until bright green and slightly tender. Drain and set aside.
Stir-Fry the Beef
- Heat 2 tablespoon oil in a large skillet or wok over high heat. Add beef in an even layer and sear for 1-2 minutes per side, until just browned. Remove beef and set aside.
Finish the Stir Fry
- Add remaining 1 tablespoon oil to the pan. Stir in garlic, ginger, and red pepper flakes (if using), and sauté for 30 seconds until fragrant.
- Add the blanched broccoli back to the pan, stir-fry for 1 minute, then return the beef to the pan.
- Pour in the sauce. Stir-fry everything together for 1-2 minutes, until the sauce thickens and everything is coated.
- Remove from heat and serve immediately, garnished with sesame seeds or sliced scallions if desired.
Notes
- Slicing beef against the grain keeps it tender.
- Don’t overcook the broccoli; you want it crisp-tender for best texture.
- Prep all ingredients before starting—stir fry cooks fast!
Variations
- Low Sodium: Use low-sodium soy sauce and skip the oyster sauce.
- Chicken & Broccoli: Swap beef for thin-sliced Chicken breast or thigh.
- Spicy Version: Add 1 tablespoon chili garlic sauce to the stir fry sauce.
Required Equipment
- Large skillet or wok
- Sharp knife and cutting board
- Mixing bowls
- Measuring spoons and cups
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through.
Pairings and Serving Recommendations
- Serve over steamed jasmine rice or fluffy white rice for a classic combo.
- Try with garlic noodles or fried rice for an extra treat.
- Add a side of egg drop soup or spring rolls for a full Chinese meal.
Pro Tips
- Make sure the pan is hot before adding beef—this ensures quick browning and tender meat.
- Don’t overcrowd the pan; stir-fry in batches if necessary for best results.
- Add a splash of water if the sauce thickens too much during cooking.
FAQ
- Can I use frozen broccoli?
- Yes, but thaw and pat dry before using to prevent excess water in the stir fry.
- What cut of beef is best for Chinese Beef and Broccoli?
- Flank steak, sirloin, or skirt steak works well due to their tenderness and flavor when sliced thinly.
- Can I make this gluten-free?
- Yes, use tamari or gluten-free soy sauce and ensure your oyster and hoisin sauces are gluten-free.
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Ingredients
- 1 pound flank steak, thinly sliced across the grain
- 3 cups broccoli florets
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- ½ cup beef broth
- 1 teaspoon grated fresh ginger
Instructions
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1In a bowl, combine flank steak with 1 tablespoon soy sauce and cornstarch. Toss to coat and set aside to marinate for 10 minutes.
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2Blanch the broccoli in boiling water for 1-2 minutes until bright green and crisp-tender. Drain and set aside.
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3Heat vegetable oil in a large skillet or wok over medium-high heat. Add beef and stir-fry until browned, about 2-3 minutes. Remove beef from the skillet and set aside.
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4Add garlic and ginger to the skillet, sauté for 30 seconds until fragrant. Return broccoli to the skillet.
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5In a small bowl, whisk together beef broth, remaining soy sauce, oyster sauce, and brown sugar. Pour the sauce into the skillet and toss with broccoli.
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6Return beef to the skillet, stir everything together, and cook for an additional 2-3 minutes until the sauce thickens. Serve hot with steamed rice.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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