Chinese Beef and Broccoli is a classic dish that brings together tender slices of beef and crisp broccoli florets in a flavorful soy-based sauce. The combination of savory beef with a hint of garlic and ginger, paired with the fresh crunch of broccoli, makes it a popular choice for a quick and satisfying meal. It’s the kind of dish that feels like a restaurant favorite but is surprisingly easy to make at home.
I love making this dish when I want something comforting but not too heavy. What I find really helpful is slicing the beef thinly against the grain—that way it cooks quickly and stays nice and tender. Plus, using fresh broccoli that’s just steamed until bright green keeps the texture spot-on. To get the sauce just right, I like adding a little oyster sauce or hoisin sauce for extra depth, but soy sauce and a touch of sugar work perfectly too.
One of my favorite ways to enjoy Chinese Beef and Broccoli is over a bed of fluffy steamed rice or with noodles to soak up all that tasty sauce. It’s a great meal for busy weeknights because it comes together fast, and there’s always enough to have leftovers for the next day. Every time I make it, it feels like a little win in the kitchen—and it’s always a crowd-pleaser with friends and family.
Key Ingredients & Substitutions
Beef: Flank steak or sirloin works best because they’re lean and cook quickly. Slice thinly against the grain to keep the beef tender. If you want a budget option, skirt steak is also good.
Broccoli: Fresh broccoli florets provide the perfect crunch. To speed things up, pre-cut broccoli or frozen florets can be used, but cook frozen ones for a bit longer.
Sauce components: Soy sauce is the base for umami flavor. Oyster sauce adds richness, but if you prefer vegetarian, mushroom stir-fry sauce can substitute. Hoisin sauce is optional but adds a nice hint of sweetness.
Thickener: Cornstarch gives a glossy, thick sauce. Tapioca starch is a good alternative for a gluten-free option.
How Do You Cook the Beef Quickly Yet Keep It Tender?
The trick here is slicing the beef thinly and against the grain—this cuts the muscle fibers short, making it easier to chew. Also, marinating beef briefly with soy sauce and cornstarch helps protect the meat during cooking.
- Slice beef about 1/4 inch thin across the grain.
- Marinate with a bit of soy sauce and cornstarch for 10-15 minutes.
- Cook over high heat quickly in batches to avoid overcrowding the pan.
- Keep stirring to cook evenly and prevent toughness.
This way, the beef stays juicy and tender without overcooking.
Equipment You’ll Need
- Large skillet or wok – great for quick, high-heat cooking and tossing everything together evenly.
- Sharp knife – makes slicing the beef thin and against the grain much easier and safer.
- Cutting board – helps you slice your beef and broccoli safely and cleanly.
- Mixing bowls – handy for marinating the beef and mixing the sauce ingredients.
- Measuring spoons and cups – keep your sauce flavors balanced every time.
Flavor Variations & Add-Ins
- Swap beef for thinly sliced chicken or pork for a lighter or different protein option.
- Add sliced bell peppers or snap peas for extra color and crunch.
- Include fresh minced chili or chili flakes to bring some heat to the dish.
- Stir in cashews or toasted sesame seeds at the end for added texture and nuttiness.
How to Make Chinese Beef and Broccoli?
Ingredients You’ll Need:
For the Beef and Broccoli:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 4 cups broccoli florets (about 1 large head)
- 3 tablespoons vegetable oil (divided)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
For the Sauce:
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce (optional for extra depth)
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1/4 cup water or beef broth
- 1 teaspoon toasted sesame oil
- 1 tablespoon rice wine vinegar (optional)
For Garnish and Serving:
- Sesame seeds for garnish
- Cooked white rice, for serving
How Much Time Will You Need?
This meal takes about 10 minutes to prep and around 15 minutes to cook, making it a quick and easy option for any night of the week. In just about 25 minutes, you’ll have a delicious, restaurant-style dish ready to enjoy.
Step-by-Step Instructions:
1. Prepare the Beef:
Slice the beef thinly against the grain into strips about 1/4 inch thick. Place the slices in a medium bowl and toss with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Let it marinate quietly for 10 to 15 minutes; this helps tenderize the beef and makes for a better texture.
2. Make the Sauce:
In a small bowl, whisk together the remaining soy sauce, oyster sauce, hoisin sauce (if using), brown sugar, the rest of the cornstarch, water or beef broth, toasted sesame oil, and rice wine vinegar (optional). Set this tasty sauce aside for later.
3. Cook the Broccoli:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli florets and stir-fry them for 3 to 4 minutes, or until they turn bright green and are tender-crisp. Once cooked, transfer the broccoli to a plate and keep it aside.
4. Cook the Beef:
Add the remaining 1 tablespoon of vegetable oil to the pan. Toss in the minced garlic and ginger, stir-frying for about 30 seconds until you smell their wonderful aroma. Next, add the marinated beef strips. Cook while stirring frequently for 3 to 4 minutes, until the beef is nicely browned and cooked through.
5. Combine and Finish:
Bring the broccoli florets back into the pan with the beef. Pour the prepared sauce over everything and stir well to coat all the pieces evenly. Cook together for another 1 to 2 minutes until the sauce thickens into a glossy coating on the beef and broccoli.
6. Serve:
Turn off the heat and sprinkle with sesame seeds. Serve your delicious Chinese Beef and Broccoli hot over freshly steamed white rice. Enjoy this comforting, flavorful meal that’s quick to make but full of taste!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can use frozen broccoli if fresh isn’t available. Just thaw and drain it well before stir-frying to avoid extra moisture in the pan. You might need to cook it a little longer to get the right tenderness.
What Can I Substitute for Flank Steak?
Sirloin, skirt steak, or even thinly sliced chicken or pork work great as substitutes. Just make sure to slice the meat thinly against the grain for the best texture and quick cooking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much.
Can I Make this Dish Gluten-Free?
Absolutely! Use tamari or gluten-free soy sauce and make sure your oyster sauce or hoisin sauce (if used) is labeled gluten-free. Cornstarch is naturally gluten-free, so no changes needed there.
