Chinese Beef and Broccoli is one of those classic takeout dishes that I love recreating at home. Tender slices of beef are stir-fried with crisp broccoli and coated in a rich, savory sauce that perfectly balances soy, garlic, and a touch of sweetness. I find it quick, satisfying, and perfect for a comforting weeknight dinner.
Why You’ll Love This Recipe
I love this recipe because it comes together in under 30 minutes, making it ideal for busy evenings. I also appreciate how simple ingredients transform into a flavorful dish that tastes just like restaurant-quality stir-fry. The beef stays tender, the broccoli remains crisp, and the sauce coats everything beautifully without being too heavy. I also like that I can easily adjust the flavors to suit my taste.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound flank steak, thinly sliced against the grain 4 cups broccoli florets 2 tablespoons vegetable oil 3 cloves garlic, minced 1 teaspoon fresh ginger, minced 1/2 cup low-sodium soy sauce 1/4 cup beef broth 2 tablespoons oyster sauce 1 tablespoon cornstarch 2 tablespoons water 1 tablespoon brown sugar 1 teaspoon sesame oil
directions
I start by mixing the soy sauce, beef broth, oyster sauce, brown sugar, and sesame oil in a small bowl.
In another small bowl, I stir together the cornstarch and water to create a slurry.
I heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
I add the sliced beef in a single layer and cook for about 2–3 minutes until browned. I remove the beef from the pan and set it aside.
I add the remaining tablespoon of oil to the pan, then stir-fry the broccoli for about 3–4 minutes until tender-crisp.
I stir in the garlic and ginger and cook for about 30 seconds until fragrant.
I return the beef to the pan and pour in the sauce mixture.
I stir in the cornstarch slurry and cook for another 1–2 minutes until the sauce thickens and coats the beef and broccoli evenly.
I serve it hot over steamed rice.
Servings and timing
I find that this recipe serves 4 people comfortably.
I sometimes swap flank steak for sirloin if that’s what I have on hand. When I want extra heat, I add red pepper flakes or a splash of chili oil. I also like adding sliced mushrooms or bell peppers for extra vegetables. If I want a lighter version, I reduce the soy sauce slightly and use more broccoli.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer warming it in a skillet over medium heat with a splash of water or broth to loosen the sauce. I can also microwave it in short intervals, stirring in between to ensure even heating.
FAQs
How do I keep the beef tender?
I slice the beef thinly against the grain and avoid overcooking it. Cooking it quickly over high heat helps keep it tender.
Can I use frozen broccoli?
I can use frozen broccoli, but I thaw and drain it first to avoid excess water in the sauce.
What can I serve with this dish?
I usually serve it over steamed white rice, brown rice, or even noodles.
Can I make this dish gluten-free?
I substitute regular soy sauce with gluten-free tamari and ensure the oyster sauce is gluten-free.
Can I prepare this ahead of time?
I sometimes slice the beef and prepare the sauce ahead of time. When I’m ready to cook, everything comes together very quickly.
Conclusion
Chinese Beef and Broccoli is one of my favorite homemade takeout-style meals. I love how quickly it comes together and how satisfying it is with simple ingredients. Once I make it at home, I find it hard to go back to ordering out.
Chinese Beef and Broccoli is a classic takeout-style stir-fry featuring tender slices of flank steak and crisp broccoli tossed in a rich, savory garlic-ginger soy sauce. Quick to prepare and packed with flavor, it’s perfect for a satisfying weeknight dinner.
Ingredients
1 pound flank steak, thinly sliced against the grain
4 cups broccoli florets
2 tablespoons vegetable oil
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
1/2 cup low-sodium soy sauce
1/4 cup beef broth
2 tablespoons oyster sauce
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon brown sugar
1 teaspoon sesame oil
Instructions
In a small bowl, mix together the soy sauce, beef broth, oyster sauce, brown sugar, and sesame oil.
In another small bowl, stir together the cornstarch and water to create a slurry.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced beef in a single layer and cook for 2–3 minutes until browned. Remove the beef from the pan and set aside.
Add the remaining tablespoon of oil to the pan and stir-fry the broccoli for 3–4 minutes until tender-crisp.
Stir in the garlic and ginger and cook for about 30 seconds until fragrant.
Return the beef to the pan and pour in the prepared sauce mixture.
Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and evenly coats the beef and broccoli.
Serve hot over steamed rice.
Notes
Slice the beef thinly against the grain to ensure tenderness.
Avoid overcooking the beef to keep it juicy.
Frozen broccoli can be used if thawed and drained well.
Add red pepper flakes or chili oil for extra heat.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet with a splash of water or broth to loosen the sauce.
