If you’re craving takeout but want something fresher and just as satisfying, Chinese beef and broccoli is the answer. It’s a fast stir-fry with tender beef, crisp-tender broccoli, and a glossy, savory sauce that clings to every bite. You don’t need special equipment or hard-to-find ingredients just a hot pan and a few smart techniques.
This version delivers big flavor, a balanced sauce, and the right textures. It’s weeknight-friendly, but good enough to serve to guests.
What Makes This Special
This recipe leans on classic Cantonese-style flavors: soy, ginger, garlic, and a hint of sweetness balanced with umami. The secret is in the beef prep thin slicing and a quick velveting step make it restaurant-tender.
The sauce is simple but layered, with oyster sauce for depth and a splash of Shaoxing wine for aroma. Broccoli stays bright and crisp thanks to a fast blanch or steam before the stir-fry. It’s fast, balanced, and reliably delicious.
What You’ll Need
- Beef: 1 pound flank steak or sirloin, thinly sliced against the grain
- Broccoli: 4 cups broccoli florets (about 1 large head), stems peeled and sliced if desired
- Neutral oil: 2–3 tablespoons (peanut, canola, or vegetable)
- Garlic: 3 cloves, minced
- Ginger: 1 tablespoon fresh, finely minced or grated
- Green onions (optional): 2, sliced
- Sesame oil: 1 teaspoon
For the beef marinade (velveting):
- 1 tablespoon soy sauce
- 1 teaspoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
- 1 teaspoon neutral oil
- Pinch of white pepper (optional)
For the sauce:
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce (for color and depth; optional but nice)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon sugar (or maple/honey)
- 1/2 cup low-sodium beef or chicken stock (or water)
- 1–1.5 tablespoons cornstarch (mixed with 2 tablespoons water to make a slurry)
To serve (optional):
- Steamed jasmine rice
- Toasted sesame seeds
How to Make It
- Slice the beef thinly. Cut the beef against the grain into thin strips, about 1/8 inch thick.Partially freezing the meat for 20–30 minutes makes this easier and helps with tender texture.
- Marinate and velvet. In a bowl, mix soy sauce, Shaoxing wine, cornstarch, oil, and white pepper. Toss with the beef and let it sit for 15–20 minutes while you prep the broccoli and sauce.
- Make the sauce. In a small bowl, combine oyster sauce, light soy, dark soy, Shaoxing wine, sugar, and stock. Stir in the cornstarch slurry just before cooking so it doesn’t settle.
- Prep the broccoli. Bring a pot of salted water to a boil.Blanch the broccoli for 1 minute until bright green and barely tender, then drain and run under cold water or place in an ice bath. Pat dry. Alternatively, steam for 2–3 minutes.
- Heat the pan. Use a large wok or a wide skillet.Heat 1–2 tablespoons oil over high heat until shimmering. High heat is key for good sear and fast cooking.
- Sear the beef in batches. Spread beef in a single layer. Sear 30–45 seconds per side until just browned, not fully cooked.Remove to a plate. Don’t overcrowd the pan work in two or three batches with a little more oil as needed.
- Sauté aromatics. Lower heat slightly to medium-high. Add a splash of oil if the pan is dry.Add garlic and ginger and stir-fry for 20–30 seconds until fragrant, being careful not to burn.
- Combine with broccoli. Add the blanched broccoli and toss for 1 minute to warm through and pick up flavor.
- Add beef and sauce. Return the beef and any juices to the pan. Stir the sauce, then pour it in. Toss constantly for 1–2 minutes until the sauce thickens and coats everything.Finish with sesame oil and green onions.
- Serve immediately. Plate over steamed rice. Garnish with sesame seeds if you like. The dish should be glossy, beef tender, and broccoli crisp-tender.
How to Store
- Refrigerator: Store in an airtight container for up to 3 days.Reheat in a hot skillet with a splash of water to loosen the sauce.
- Freezer: For best texture, freeze the raw marinated beef and blanched broccoli separately up to 2 months. Cook from thawed for the freshest results. Cooked leftovers can be frozen, but the broccoli will soften.
- Meal prep tip: Keep cooked rice separate and reheat both components just before serving to avoid soggy textures.
Health Benefits
- Protein-rich: Lean cuts like flank steak provide iron and high-quality protein to support muscles and energy levels.
- Fiber and vitamins: Broccoli adds fiber, vitamin C, vitamin K, and antioxidants that support immunity and bone health.
- Balanced plate: Pair with rice or a whole grain for a well-rounded meal that includes carbs, protein, and vegetables.
- Customizable sodium: Using low-sodium soy sauce and stock helps manage salt levels without sacrificing flavor.
Common Mistakes to Avoid
- Overcrowding the pan: This steams the beef and turns it tough.Cook in batches for a proper sear.
- Skipping the velveting step: Cornstarch and a brief marinade keep the beef tender and silky. Don’t rush it.
- Overcooking broccoli: Aim for crisp-tender. Blanch briefly and finish in the stir-fry to keep color and crunch.
- Adding slurry too early: Stir the cornstarch mixture right before it goes into the pan, and add it last to avoid clumps and to control thickness.
- Low heat: High heat is essential for fast cooking, good browning, and a glossy sauce.
Recipe Variations
- Gluten-free: Use tamari or certified gluten-free soy sauce and a gluten-free oyster sauce substitute.Check your stock too.
- No alcohol: Replace Shaoxing wine with extra stock plus a tiny splash of rice vinegar for brightness.
- Spicy kick: Add chili flakes, a sliced fresh chili, or a spoon of chili crisp with the aromatics.
- Simplified pantry version: If you lack oyster sauce, use more soy plus a touch of sugar and a dash of fish sauce for depth.
- Extra veggies: Toss in snap peas, bell peppers, carrots, or mushrooms. Stir-fry quick-cooking vegetables after the aromatics.
- Chicken or tofu swap: Use thin-sliced chicken breast or firm tofu. Velvet chicken as you would beef; for tofu, pat dry, dust with cornstarch, and pan-sear until crisp before saucing.
- Lower carb: Serve over cauliflower rice or enjoy as a stand-alone stir-fry.
FAQ
What cut of beef works best?
Flank steak is classic, but sirloin, flat iron, or skirt steak also work well.
Choose a cut with some marbling and slice very thin against the grain for tenderness.
Do I need a wok?
No. A large, heavy skillet works fine. Just make sure it’s wide enough to sear the beef without crowding and heat it thoroughly before adding oil.
Can I make it ahead?
You can marinate the beef and blanch the broccoli up to a day in advance.
Keep them refrigerated separately. Cook the stir-fry just before serving for the best texture.
How do I keep the beef tender?
Slice against the grain, marinate with cornstarch and a bit of oil, and use high heat for a quick sear. Don’t cook the beef all the way through on the first pass finish it in the sauce.
What if the sauce is too thick or too thin?
If it’s too thick, add a splash of stock or water and toss.
If too thin, simmer another minute or add a small additional cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water), then cook until glossy.
Can I skip oyster sauce?
Yes, but the flavor will be lighter. Use extra soy sauce plus a pinch more sugar and a drop of fish sauce or mushroom powder to bring back some umami depth.
Is this spicy?
Not by default. It’s savory and slightly sweet.
Add chili oil, chili crisp, or fresh chili if you want heat.
What should I serve it with?
Steamed jasmine rice is classic. Brown rice, rice noodles, or even quinoa also work. Keep sides simple to let the sauce shine.
In Conclusion
Chinese beef and broccoli is a fast, reliable stir-fry that tastes like takeout only fresher and more balanced.
With thin-sliced beef, a short velveting marinade, and a bright, savory sauce, it comes together in minutes. Keep the heat high, don’t overcrowd the pan, and finish with a glossy coat of sauce. It’s a crowd-pleaser that fits weeknights, meal prep, and last-minute dinner plans alike.