Chinese Beef and Broccoli
Tender beef, crisp broccoli, and a rich savory sauce—this Chinese Beef and Broccoli recipe is the ultimate weeknight stir-fry. Ready in under 30 minutes and packed with bold flavor, it beats takeout any day!
Equipment
- Wok or large skillet
- Mixing bowls
- Whisk
- Knife & cutting board
- Steamer or saucepan for broccoli (optional)
Ingredients
For the Stir-Fry:
- 1 lb 450g flank steak or sirloin, thinly sliced against the grain
- 2 cups broccoli florets
- 2 tbsp vegetable oil divided
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
Marinade:
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp sesame oil
Stir-Fry Sauce:
- ¼ cup low-sodium soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sugar
- ½ cup beef broth or water
- 1 tsp cornstarch to thicken
Instructions
Marinate the Beef:
- In a bowl, combine sliced beef with soy sauce, cornstarch, and sesame oil. Let sit for 10–15 minutes while prepping other ingredients.
Blanch the Broccoli (Optional):
- Bring a pot of water to a boil. Add broccoli florets and blanch for 1–2 minutes. Drain and set aside.
Mix the Sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin, sugar, beef broth, and cornstarch. Set aside.
Cook the Beef:
- Heat 1 tbsp oil in a wok or large skillet over high heat. Add beef in batches and sear 1–2 minutes per side until browned. Remove and set aside.
Stir-Fry Veggies & Sauce:
- Add remaining oil, garlic, and ginger to the wok. Sauté for 30 seconds. Add broccoli, then return beef to the pan. Pour in the sauce and stir to coat.
Thicken & Finish:
- Cook for 2–3 minutes, stirring frequently, until sauce thickens and everything is heated through.
Serve:
- Spoon over steamed rice or noodles and garnish with sesame seeds or green onions if desired.
Notes
Slice beef thin and against the grain for tenderness.
Swap broccoli with snow peas, bell peppers, or bok choy for variety.
Use tamari for a gluten-free version.
Add a splash of rice vinegar or chili oil for a flavor boost.