Chinese Beef and Broccoli is a classic dish that brings together tender slices of beef and crisp broccoli florets in a delicious, glossy sauce. It’s all about that perfect balance of savory and slightly sweet flavors with a hint of garlic and ginger that makes every bite so satisfying. The beef cooks quickly and stays nice and juicy, while the broccoli adds a crunchy freshness that brightens up the meal.
I love making this dish because it’s quick to put together on a busy weeknight but still feels special. One tip I always follow is to slice the beef thinly and against the grain to keep it nice and tender. Also, stir-frying the broccoli just enough so it keeps its snap makes a big difference in texture. It’s a simple recipe, but these little touches always make me happy when I eat it.
My favorite way to enjoy Chinese Beef and Broccoli is over a bed of steamed rice so I can soak up all that tasty sauce. Sometimes I even add a sprinkle of sesame seeds or a drizzle of a little extra soy sauce for an extra punch. This dish always reminds me of those cozy takeout dinners, but homemade and even better because I know exactly what’s in it!
Key Ingredients & Substitutions
Beef: Flank steak or sirloin works best. Slice thinly against the grain to keep it tender. If you can’t find these, skirt steak or even a lean ribeye are good substitutes.
Broccoli: Fresh broccoli florets are key for the crunch. Frozen can work if you blanch and drain well to avoid sogginess.
Sauces: Oyster sauce and soy sauce give that classic flavor. For a vegetarian twist, swap oyster sauce with mushroom soy sauce or hoisin sauce.
Cornstarch: Essential for a glossy, thick sauce. You can use arrowroot powder instead for a gluten-free option.
How Do You Keep the Beef Tender and Broccoli Crisp?
The secret is quick, high-heat cooking and timing. Here’s what I do:
- Slicing Beef: Cut thinly and across the grain to avoid toughness.
- Broccoli: Stir-fry the florets first until bright green and barely tender, then remove to avoid overcooking.
- Cooking Beef: Cook beef on high heat quickly until just browned but not fully done.
- Combining: Add broccoli back in with sauce and cornstarch slurry; cook just long enough for sauce to thicken and beef to finish cooking.
This way, broccoli stays crisp and beef is juicy—not chewy. Don’t rush and keep the pan hot for best results!
Equipment You’ll Need
- Large skillet or wok – perfect for high-heat stir-frying that cooks beef and broccoli quickly and evenly.
- Sharp knife – helps you slice the beef thinly against the grain for tenderness.
- Cutting board – a sturdy one to safely prep your beef and broccoli.
- Mixing bowls – handy for making the sauce and cornstarch slurry separately before adding to the pan.
- Wooden or silicone spatula – good for stirring without scratching your pan.
Flavor Variations & Add-Ins
- Swap beef for thinly sliced chicken breast or thighs for a lighter or milder taste.
- Add bell peppers or snap peas for extra color and crunch.
- Use shiitake mushrooms instead of broccoli for an earthy twist.
- Stir in a pinch of red pepper flakes or a splash of chili garlic sauce if you like a little heat.
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 medium head)
For the Sauce:
- 3 tbsp vegetable oil, divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1/4 cup oyster sauce
- 3 tbsp soy sauce (light or regular)
- 2 tbsp water or beef broth
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp water (for cornstarch slurry)
To Serve:
- Cooked white rice
- Sesame seeds (optional, for garnish)
How Much Time Will You Need?
This dish takes about 15 minutes of active cooking time. Preparation (slicing beef, chopping broccoli, and mixing sauces) takes another 10 minutes or so, making the total time around 25 minutes. It’s a quick and satisfying meal that’s great for weeknights!
Step-by-Step Instructions:
1. Prepare the Beef and Sauce:
Slice the beef thinly across the grain into bite-sized strips to keep it tender. In a small bowl, mix oyster sauce, soy sauce, water or broth, brown sugar, and sesame oil. In another bowl, combine the cornstarch with 2 tablespoons water to make a slurry. Set both aside.
2. Cook Broccoli:
Heat 1½ tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add broccoli florets and stir-fry for 3 to 4 minutes until bright green and just tender. Remove broccoli to a plate to keep warm.
3. Cook Beef and Aromatics:
Add the remaining 1½ tablespoons of oil to the pan. Stir in the minced garlic and ginger, and cook for about 30 seconds until fragrant. Add the beef slices and stir-fry for 2 to 3 minutes until browned but not fully cooked through.
4. Combine and Finish:
Return the broccoli to the skillet. Pour the sauce over the beef and broccoli, stirring well to coat everything. Stir in the cornstarch slurry, and cook for another 1 to 2 minutes until the sauce thickens into a glossy coating. This also finishes cooking the beef.
5. Serve:
Remove from heat and serve immediately over steamed white rice. Sprinkle toasted sesame seeds on top if desired. Enjoy your delicious homemade Chinese Beef and Broccoli!
Can I Use Frozen Broccoli for This Recipe?
Yes, you can use frozen broccoli, but be sure to thaw and drain it well before cooking to avoid excess moisture that can make the dish watery. Stir-fry quickly to maintain some crunch.
What’s the Best Way to Slice the Beef?
Slice the beef thinly against the grain into bite-sized strips. This helps keep the meat tender and easy to chew. Using a sharp knife or partially freezing the beef beforehand can make slicing easier.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water if the sauce has thickened too much.
Can I Substitute the Oyster Sauce?
Yes! If you don’t have oyster sauce, you can use hoisin sauce, mushroom soy sauce, or a mix of soy sauce with a bit of sugar to mimic the sweet-savory flavor. Keep in mind this may slightly change the taste.
