Chinese Beef and Broccoli is a classic dish that’s simple, tasty, and full of flavor. Tender slices of beef are cooked just right and paired with crunchy broccoli in a garlicky, soy-based sauce. It’s a perfect balance of meaty and fresh, with just a little bit of sweetness and saltiness to bring everything together.
I love making this dish on busy weeknights because it comes together quickly and it feels like a special treat without much fuss. One tip I always follow is to slice the beef thinly and marinate it briefly—this helps keep it soft and juicy once cooked. Plus, steaming the broccoli just before adding it keeps it bright green and perfectly crisp.
For me, serving this with some warm steamed rice makes a simple, filling meal that everyone at the table enjoys. It’s a dish that reminds me of sharing family dinners where everyone wants seconds. Whenever I make it, I always end up wishing I had made a bigger batch!
Key Ingredients & Substitutions
Beef: Flank steak or sirloin works best because they’re lean and slice well thin. If you can’t find those, try skirt steak or even thinly sliced stew meat. Just make sure to slice against the grain for tenderness.
Broccoli: Fresh broccoli florets are key for crunch and color. If fresh isn’t available, frozen broccoli works too—just cook it a bit less so it doesn’t turn mushy.
Sauce ingredients: Soy sauce and oyster sauce bring the classic flavor here. If you prefer vegetarian, use mushroom sauce instead of oyster. You can swap beef broth for vegetable broth or water if needed.
Shaoxing wine: This adds depth but is optional. Dry sherry or a splash of mirin can work as a substitute, or skip it if you prefer.
How Can I Keep the Beef Tender and Juicy?
The beef’s texture depends on slicing and marinating well. Here’s how to get it right:
- Slice the beef thinly across the grain—this helps break down the muscle fibers for tenderness.
- Marinate with soy sauce, cornstarch, and sesame oil at least 15 minutes. The cornstarch creates a light protective layer, keeping the meat juicy during high-heat cooking.
- Cook the beef in batches if needed, searing quickly over high heat so it browns without overcooking.
These steps make the beef soft and flavorful, balancing perfectly with the crisp broccoli and rich sauce.
Equipment You’ll Need
- Large wok or nonstick skillet – great for high-heat cooking and quick stir-frying.
- Sharp chef’s knife – makes slicing beef thin and even much easier.
- Cutting board – a sturdy one helps with safe, efficient slicing.
- Mixing bowls – useful for marinating the beef and mixing the sauce separately.
- Spatula or wooden spoon – perfect for stirring the ingredients without scratching your pan.
- Measuring spoons and cups – to get the sauce and marinade just right every time.
Flavor Variations & Add-Ins
- Swap beef for chicken or pork slices for a lighter or different protein choice.
- Add sliced mushrooms or bell peppers for extra color and a bit more texture.
- Use tamari instead of soy sauce for a gluten-free option without losing flavor.
- Stir in a pinch of chili flakes or fresh sliced chili if you like a little heat.
Chinese Beef and Broccoli Stir-Fry
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 4 cups broccoli florets
- 3 tbsp vegetable oil (for stir-frying)
- 4 cloves garlic, minced
- 1 tsp ginger, minced
- 2 green onions, thinly sliced (for garnish)
- 1 tbsp toasted sesame seeds (optional, for garnish)
For the Marinade:
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp Shaoxing wine or dry sherry (optional)
- 1 tsp sesame oil
- ¼ tsp white pepper (optional)
For the Sauce:
- ½ cup beef broth or water
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp brown sugar or honey
- 1 tsp cornstarch
How Much Time Will You Need?
This dish takes about 10 minutes to prep and 10 minutes to cook, making it ready in just around 20 minutes. The marinating time can be at least 15 minutes, which can be done ahead to save time.
Step-by-Step Instructions:
1. Marinate the Beef:
In a bowl, mix the sliced beef with soy sauce, cornstarch, Shaoxing wine (if using), sesame oil, and white pepper. Stir well to coat the meat evenly and let it marinate for at least 15 minutes to get extra tender and flavorful.
2. Prepare the Sauce:
In a small bowl, whisk together beef broth (or water), soy sauce, oyster sauce, brown sugar (or honey), and cornstarch until smooth. Set this aside; it will thicken the stir-fry later.
3. Blanch the Broccoli:
Boil a pot of water and add the broccoli florets. Cook them for 1-2 minutes until bright green and slightly tender. Drain, then rinse under cold water immediately to stop the cooking. This keeps the broccoli crisp and vibrant.
4. Cook the Beef:
Heat 1 ½ tablespoons of oil in a large wok or skillet over high heat. Add the beef slices in a single layer and cook quickly for 1-2 minutes per side until browned but not fully cooked through. Remove the beef from the pan and set aside.
5. Sauté Aromatics and Broccoli:
Add the remaining oil to the wok, then stir-fry minced garlic and ginger for about 30 seconds until fragrant. Add the blanched broccoli and toss for another minute to warm through.
6. Combine and Finish:
Put the beef back into the wok, pour in the prepared sauce, and stir everything rapidly. Cook for 2-3 minutes until the sauce thickens and coats the beef and broccoli nicely.
7. Garnish and Serve:
Remove from heat. Sprinkle with sliced green onions and toasted sesame seeds if you like. Serve right away over warm steamed rice for a perfect meal.
Can I Use Frozen Broccoli for This Recipe?
Yes, you can use frozen broccoli. Just thaw it completely and drain any excess water before cooking to avoid a soggy stir-fry. Keep the cooking time short to maintain some crispness.
What Can I Substitute for Shaoxing Wine?
If you don’t have Shaoxing wine, dry sherry or mirin are great alternatives. If you prefer to skip alcohol, a splash of extra beef broth or a teaspoon of rice vinegar can add some depth.
How Should I Store Leftovers?
Store leftover beef and broccoli in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through, adding a splash of water if the sauce has thickened too much.
Can I Make This Recipe Gluten-Free?
Absolutely! Use tamari or a gluten-free soy sauce in place of regular soy sauce and ensure your oyster sauce is gluten-free, or substitute with mushroom sauce for a vegetarian-friendly option.
