Chinese Beef and Broccoli – A Fast, Flavorful Weeknight Classic

If you’re craving a savory stir-fry that tastes like your favorite takeout but comes together at home in minutes, this is it. Chinese Beef and Broccoli is tender, saucy, and full of crisp greens that feel fresh and satisfying. You only need a handful of pantry sauces and a quick sear to make it shine.

The key is simple: hot pan, thin-sliced beef, and a glossy, well-balanced sauce. Make it once, and it’ll become a steady rotation meal.

Why This Recipe Works

• Thinly sliced beef cooks fast and stays tender. Cutting against the grain and marinating with cornstarch helps lock in moisture.
• A quick cornstarch slurry turns the sauce silky. You get that classic takeout-style sheen and body without heaviness.
• Blanching or quick-steaming the broccoli keeps it bright and crisp. No soggy florets, just a fresh crunch that balances the beef.
• Balanced flavors: salty, savory, and a hint of sweetness. Soy sauce, oyster sauce, and a touch of sugar create a deep, rounded taste.
• High heat for fast cooking. A hot pan sears the beef and prevents steaming, which keeps the texture right.

Ingredients

• 1 pound flank steak or sirloin, thinly sliced against the grain
• 4 cups broccoli florets (about 1 large head)
• 2 tablespoons neutral oil (canola, peanut, or vegetable), divided
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced or grated
• 2 green onions, sliced (optional, for garnish)

For the beef marinade:

• 1 tablespoon soy sauce
• 1 teaspoon oyster sauce
• 1 teaspoon cornstarch
• 1 teaspoon Shaoxing wine (or dry sherry)
• 1/2 teaspoon sugar
• 1 teaspoon neutral oil

For the sauce:

• 3 tablespoons low-sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon dark soy sauce (optional, for color and depth)
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon sesame oil
• 1 tablespoon brown sugar (adjust to taste)
• 1/2 cup low-sodium beef broth or water
• 1 tablespoon cornstarch (for slurry)

Optional add-ins: Pinch of red pepper flakes or a few drops of chili oil for heat; sliced mushrooms or snap peas for extra veg.

How to Make It

1. Slice the beef thin. Freeze it for 20 minutes to firm it up, then cut against the grain into 1/8-inch slices. This keeps it tender.
2. Marinate the beef. In a bowl, mix soy sauce, oyster sauce, cornstarch, Shaoxing wine, sugar, and oil.Toss beef to coat and let sit 15–30 minutes.
3. Prep the broccoli. Cut into bite-size florets. Bring a pot of salted water to a boil. Blanch broccoli 1–2 minutes until bright green and crisp-tender, then drain.Or steam in the microwave with a splash of water for 2 minutes.
4. Stir together the sauce. In a small bowl, whisk soy sauces, oyster sauce, Shaoxing wine, sesame oil, brown sugar, broth, and cornstarch until smooth.
5. Heat the pan. Set a large skillet or wok over high heat. Add 1 tablespoon oil and swirl to coat.
6. Sear the beef in batches. Add half the beef in a single layer. Let it sear 30–45 seconds before stirring, then cook another 30–60 seconds until just cooked.Remove to a plate. Repeat with remaining beef and a bit more oil if needed.
7. Sauté aromatics. Reduce heat slightly. Add the remaining oil, then garlic and ginger.Stir 15–20 seconds until fragrant—don’t brown.
8. Add broccoli and sauce. Return broccoli to the pan, pour in the sauce, and stir. It will thicken quickly as it simmers.
9. Finish with the beef. Add the seared beef back in and toss to coat. Cook 30–60 seconds until everything is glossy and hot.If the sauce gets too thick, add a splash of water.
10. Serve. Top with green onions. Serve over steamed rice or noodles.

Keeping It Fresh

• Storage: Keep leftovers in an airtight container for up to 3 days. The sauce may thicken; loosen with a splash of water when reheating.
• Reheating: Warm gently in a skillet over medium heat, adding a bit of water to revive the sauce.Avoid microwaving on high, which can toughen the beef.
• Make-ahead tips: Slice and marinate the beef up to 24 hours in advance. Blanch broccoli ahead, then shock in cold water and pat dry. Mix the sauce and store separately.
• Freezing: Freeze raw, marinated beef in a flat bag for up to 2 months.Thaw overnight in the fridge. Fresh broccoli is better than frozen for texture.

Benefits of This Recipe

• Fast and weeknight-friendly. From start to finish, it takes about 30 minutes.
• Balanced meal in one pan. Protein, vegetables, and a flavorful sauce that pairs well with rice.
• Customizable. Adjust sweetness, saltiness, and heat. Swap in other vegetables without changing the core method.
• Budget-friendly. Flank steak stretches far, and broccoli is affordable.Pantry sauces last a long time and work for many dishes.
• Better than takeout control. You manage the oil, sodium, and quality of the ingredients.

Pitfalls to Watch Out For

• Overcrowding the pan. This steams the beef and makes it tough. Cook in batches for a proper sear.
• Too much heat on aromatics. Garlic and ginger burn fast. Add them after searing the beef and stir briefly.
• Skipping the cornstarch. You’ll miss the silky sauce and tender texture.Keep it in both the marinade and sauce.
• Overcooking broccoli. Soft broccoli loses color and bite. Blanch briefly and finish in the sauce.
• Too salty sauce. Use low-sodium soy and broth. Taste and adjust with water or a pinch of sugar if needed.

Alternatives

• Protein swaps: Chicken thighs, pork tenderloin, or extra-firm tofu (press well and pan-sear first).Shrimp also works—cook quickly and set aside like the beef.
• Vegetable twists: Add bell peppers, snow peas, mushrooms, or baby corn. Keep total veg volume similar so the sauce stays balanced.
• Gluten-free: Use tamari instead of soy sauce and check that your oyster sauce is gluten-free, or use a gluten-free stir-fry sauce.
• No alcohol: Replace Shaoxing wine with more broth plus a tiny splash of rice vinegar for brightness.
• Lower-carb: Serve over cauliflower rice or sautéed cabbage.
• Sweeter or spicier: Adjust brown sugar to taste and add chili oil, sambal, or red pepper flakes for heat.

FAQ

What cut of beef is best?

Flank steak is classic because it’s flavorful and tender when sliced thin against the grain. Sirloin, flat iron, or skirt steak also work.

Avoid very lean cuts like eye of round unless marinated longer.

Can I skip blanching the broccoli?

Yes, but par-cooking helps keep the color bright and the texture crisp-tender. If skipping, stir-fry the broccoli first with a splash of water to soften before adding the sauce.

How do I keep the beef tender?

Slice very thin against the grain, marinate with cornstarch and a bit of oil, and cook fast over high heat. Don’t overcook—aim for just done, then finish briefly in the sauce.

What if I don’t have oyster sauce?

Use hoisin plus a splash of soy to balance sweetness, or a bit more soy and a pinch of sugar.

Oyster sauce brings depth, but you can get close with these swaps.

Can I make this without cornstarch?

Potato starch or tapioca starch are good substitutes. Without any starch, the sauce will be thinner and less glossy, and the beef won’t velvety as well.

How do I prevent the sauce from getting gummy?

Measure cornstarch accurately and whisk it well into the sauce. Add it to the hot pan and stir continuously.

If it thickens too fast, splash in water and keep stirring.

What should I serve it with?

Steamed jasmine rice is classic. Brown rice, garlic noodles, or even a simple fried rice also pair well. For a lighter option, try cauliflower rice.

Final Thoughts

Chinese Beef and Broccoli delivers bold flavor with minimal fuss.

With a quick marinade, a few pantry sauces, and high heat, you get tender beef, crisp greens, and a glossy sauce in under half an hour. Keep the technique simple, don’t crowd the pan, and taste as you go. It’s a dependable, delicious staple you’ll turn to again and again.