This Chinese Beef and Broccoli recipe is the perfect one-pan solution when I crave takeout but want something homemade and healthier. Tender slices of beef are stir-fried with vibrant broccoli florets in a savory garlic sauce that’s bold, slightly sweet, and incredibly satisfying. It’s quick enough for a weeknight dinner and delivers that classic restaurant-style flavor I love.
Why You’ll Love This Recipe
I always reach for this recipe when I want something fast, flavorful, and easy to clean up. It comes together in under 30 minutes, uses only one pan, and the sauce is rich, garlicky, and clings beautifully to the beef and broccoli. It’s perfect for meal prep and pairs wonderfully with a bowl of steamed rice or noodles.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the beef and broccoli:
1 lb flank steak or sirloin, thinly sliced against the grain
1 tablespoon cornstarch
2 tablespoons vegetable oil
3 cups broccoli florets
1/4 cup water
For the sauce:
1/4 cup low-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon brown sugar
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch
1/4 cup beef broth or water
1/2 teaspoon sesame oil (optional for added flavor)
directions
In a bowl, I toss the sliced beef with 1 tablespoon of cornstarch until evenly coated. I let it sit for 10 minutes while I prep the sauce and broccoli.
In a separate bowl, I whisk together the soy sauce, oyster sauce, hoisin sauce, brown sugar, garlic, ginger, cornstarch, beef broth, and sesame oil to make the sauce. I set it aside.
I heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. I add the broccoli and stir-fry for about 2–3 minutes. Then I add 1/4 cup of water, cover the pan, and steam the broccoli until bright green and just tender, about 2–3 more minutes. I remove the broccoli and set it aside.
In the same pan, I add the remaining tablespoon of oil. I stir-fry the beef in a single layer for 2–3 minutes until browned and just cooked through.
I return the broccoli to the pan and pour in the sauce. I stir everything together and cook for another 2–3 minutes until the sauce thickens and coats the beef and broccoli evenly.
I serve hot over steamed rice or noodles.
Servings and timing
This recipe serves 4 people and takes about 25 minutes from start to finish, including prep and cooking time.
Variations
I sometimes swap the beef for chicken or shrimp when I want a lighter twist.
For extra heat, I add a pinch of red pepper flakes or a splash of sriracha to the sauce.
I mix in other veggies like bell peppers, snap peas, or mushrooms depending on what I have in the fridge.
When I want it lower in carbs, I serve it over cauliflower rice instead of regular rice.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of water or broth until heated through. It can also be microwaved in short bursts, stirring in between.
FAQs
How do I make the beef tender?
I slice the beef thinly against the grain and toss it in cornstarch. This helps to tenderize it and keep it juicy during stir-frying.
Can I use frozen broccoli?
Yes, I can use frozen broccoli, but I make sure to thaw and pat it dry before cooking to avoid extra water in the pan.
What’s the best cut of beef for stir-fry?
I like to use flank steak or sirloin because they’re lean and tender when sliced thinly.
Can I make this ahead?
Yes, I prep the beef and sauce ahead of time and keep them in the fridge. When ready to cook, I just stir-fry everything fresh.
Is this dish gluten-free?
To make it gluten-free, I use gluten-free soy sauce and ensure all sauces (like oyster and hoisin) are gluten-free certified.
Conclusion
This Chinese Beef and Broccoli recipe hits all the marks: simple, satisfying, and full of flavor. I love how it comes together quickly in one pan, making cleanup a breeze. Whether I’m feeding the family or meal-prepping for the week, this dish never disappoints.
This Chinese Beef and Broccoli is a quick and flavorful one-pan dish featuring tender beef slices and crisp broccoli in a savory garlic sauce. Perfect for weeknight dinners or meal prep, it brings classic takeout flavor to your kitchen in under 30 minutes.
Ingredients
1 lb flank steak or sirloin, thinly sliced against the grain
1 tablespoon cornstarch
2 tablespoons vegetable oil
3 cups broccoli florets
1/4 cup water
1/4 cup low-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon brown sugar
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch
1/4 cup beef broth or water
1/2 teaspoon sesame oil (optional)
Instructions
Toss the sliced beef with 1 tablespoon of cornstarch until evenly coated. Let sit for 10 minutes.
In a bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, garlic, ginger, 1 tablespoon cornstarch, beef broth, and sesame oil. Set aside.
Heat 1 tablespoon of oil in a skillet or wok over medium-high heat. Stir-fry broccoli for 2–3 minutes, add 1/4 cup water, cover, and steam for 2–3 more minutes until just tender. Remove and set aside.
In the same pan, heat the remaining oil and stir-fry beef in a single layer for 2–3 minutes until browned and just cooked.
Return broccoli to the pan, pour in the sauce, and stir to combine. Cook for 2–3 minutes until the sauce thickens and coats the ingredients.
Serve hot over steamed rice or noodles.
Notes
Slice the beef thinly against the grain for tenderness.
Use gluten-free sauces if needed for dietary preferences.
Customize with other vegetables like bell peppers or mushrooms.
Great for meal prep – stores well for up to 3 days.
