Chinese Beef and Broccoli Recipe

Chinese Beef and Broccoli is a classic stir-fry dish that brings together tender slices of beef and crisp, bright broccoli in a savory, garlicky brown sauce. It’s quick, flavorful, and tastes just like my favorite takeout—but better, because I get to control the ingredients and customize it to my taste.

Why You’ll Love This Recipe

I love this dish because it’s both healthy and satisfying. The beef is melt-in-your-mouth tender thanks to a quick marinade, and the broccoli adds a fresh crunch that balances out the rich sauce. It comes together in under 30 minutes, which makes it perfect for busy weeknights. And when I serve it over steamed rice or noodles, it feels like a complete, comforting meal.

Ingredients

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

• Flank steak or sirloin, thinly sliced against the grain

• Fresh broccoli florets

• Soy sauce

• Oyster sauce

• Hoisin sauce (optional for a touch of sweetness)

• Cornstarch

• Garlic, minced

• Fresh ginger, minced

• Sesame oil

• Brown sugar

• Water or beef broth

• Vegetable oil for stir-frying

• Optional: red pepper flakes or sliced green onions for garnish

Directions

1. I start by tossing the sliced beef in a mixture of soy sauce and cornstarch. I let it marinate for about 15–20 minutes to tenderize and flavor the meat.

2. While the beef marinates, I steam or blanch the broccoli in boiling water for 2–3 minutes until it’s just tender but still crisp. I drain it and set it aside.

3. In a small bowl, I mix the sauce ingredients: soy sauce, oyster sauce, hoisin sauce (if using), brown sugar, sesame oil, garlic, ginger, and a splash of water or broth.

4. I heat vegetable oil in a large skillet or wok over high heat. I stir-fry the beef in batches until browned and just cooked through, then remove it from the pan.

5. In the same pan, I pour in the sauce and let it bubble for a minute or two to thicken slightly.

6. I return the beef and broccoli to the pan, tossing everything together until well coated in the sauce and heated through.

7. I serve it hot over rice or noodles, garnished with green onions or chili flakes if I want a little extra kick.

Servings and timing

This recipe serves about 4 people and takes around 25–30 minutes from start to finish, including prep and cooking time. It’s quick, easy, and totally satisfying.

Variations

Sometimes I add other vegetables like bell peppers, snow peas, or mushrooms to make it more colorful and veggie-packed. For a spicier version, I stir in some chili garlic sauce or sriracha. If I’m avoiding beef, I use chicken or tofu instead—both work great with the same sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat with a splash of water or broth to loosen the sauce. The microwave also works in a pinch, but I prefer the stovetop for the best texture.

FAQs

What’s the best cut of beef for this recipe?

I usually go for flank steak or sirloin. They’re tender when sliced thinly against the grain and cook quickly in the pan.

Can I use frozen broccoli?

Yes, I’ve used frozen broccoli in a pinch. I make sure to thaw and pat it dry first to avoid excess water in the stir-fry.

How do I keep the beef tender?

Marinating in soy sauce and cornstarch helps a lot. I also make sure not to overcook the beef—just a quick sear is enough.

Can I make this gluten-free?

Yes, I use tamari or gluten-free soy sauce and check that my oyster sauce is gluten-free. It still tastes amazing.

What do I serve this with?

I usually serve it with steamed jasmine rice, but brown rice, noodles, or cauliflower rice all work well.

Conclusion

Chinese Beef and Broccoli is one of those recipes I keep on repeat—it’s quick, flavorful, and better than takeout. The tender beef, crisp broccoli, and rich, savory sauce come together in one pan for an easy meal that always hits the spot. Whether I’m cooking for family or just want something fast and delicious, this dish never lets me down.