Chinese Beef and Broccoli

I love this Chinese Beef and Broccoli—it’s a classic, quick-to-make stir-fry featuring tender beef and crisp broccoli bathed in a savory-sweet sauce. It’s restaurant-quality comfort in under half an hour.

Why You’ll Love This Recipe

I adore how this recipe brings bold flavor with minimal effort. The beef stays juicy and flavorful, while the broccoli remains bright and crisp. Plus, cooking everything in one pan means dinner is ready fast and cleanup is easy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Flank steak, thinly sliced against the grain

• Broccoli florets

• Garlic, minced

• Ginger, minced

• Soy sauce (or tamari)

• Oyster sauce

• Brown sugar or honey

• Cornstarch

• Beef broth or water

• Sesame oil

• Vegetable oil

• Optional: red pepper flakes or chili paste

• Optional garnish: sesame seeds, sliced green onions

Directions

1. I pat the beef dry and coat with a bit of cornstarch—this helps it brown nicely and gives the sauce body.

2. I whisk together soy sauce, oyster sauce, brown sugar (or honey), minced garlic and ginger, sesame oil, and beef broth to make the sauce.

3. I heat vegetable oil in a large skillet or wok over medium-high heat. I sear the beef slices in batches, just until browned—then I transfer them to a plate.

4. In the same pan, I add more oil if needed and stir-fry the broccoli florets until they’re bright green and crisp-tender (about 3–4 minutes).

5. I return the beef to the skillet and pour in the sauce mixture. I toss everything together and simmer for 2–3 minutes until the sauce thickens and coats beef and broccoli.

6. I taste and adjust seasoning with extra soy sauce or a pinch of sugar, and add chili flakes for heat if desired.

7. I garnish with sesame seeds and sliced green onions, then serve hot over steamed rice or noodles.

Servings and Timing

• Yield: 4 servings

• Prep time: 10 minutes

• Cook time: 15 minutes

• Total time: 25 minutes

Variations

• Spicy kick: I stir in chili paste or red pepper flakes with the sauce.

• Healthier option: I use coconut aminos instead of soy and reduce the sugar.

• Extra veggies: I add sliced bell pepper, snow peas, or mushrooms alongside the broccoli.

• Thicker sauce: I add more cornstarch slurry to thicken further after adding the sauce.

• Marinated beef: I marinate beef in a bit of soy, sesame oil, and garlic for 15‑30 minutes for deeper flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the stir-fry in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. I also reheat it in the microwave, stirring halfway through and adding a little liquid to preserve sauciness.

FAQs

What cut of beef should I use?

I find flank steak or skirt steak works best—they’re thin, tender, and absorb flavors quickly. Ribeye or sirloin can work too if sliced thinly against the grain.

Can I use frozen broccoli?

Yes—I let it thaw and drain excess moisture, then stir-fry it a bit longer until it’s crisp-tender.

How do I prevent the sauce from being too salty?

I watch the soy sauce amount and taste before finishing. If it tastes sharp, I add a little sugar or honey to balance it.

Can I make it gluten-free?

Absolutely—I use tamari or gluten-free soy sauce, check that oyster sauce is GF (or use gluten-free hoisin), and everything else is naturally gluten-free.

Can I prepare ingredients ahead of time?

Yes—I prep and slice the beef and veggies in advance, store them separately in the fridge, and stir-fry everything when I’m ready.

Conclusion

For me, Chinese Beef and Broccoli is the perfect weeknight meal—fast, flavorful, and satisfying with minimal cleanup. I love how the tender beef and crisp broccoli soak up that savory-sweet sauce, and how easy it is to adapt with extra veggies or heat.