There are some recipes that feel like a warm hug at the end of a long day—comforting, flavorful, and quick enough to pull together even when you’re busy. For me, Chinese Beef and Broccoli is exactly that dish. With tender beef, crisp broccoli, and a glossy, savory sauce that clings to every bite, it’s a weeknight favorite that tastes like takeout but comes straight from your own kitchen.
Why Make This Recipe
Instead of dialing for takeout, you can have this dish ready in under 30 minutes with ingredients you probably already have at home. It’s healthier, fresher, and customizable—you control the flavors and the portion sizes. Plus, it’s a fantastic way to get both protein and veggies on the table in one pan.
How to Make Chinese Beef and Broccoli
Ingredients:
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1 lb flank steak, thinly sliced against the grain
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2 cups broccoli florets
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2 tablespoons vegetable oil
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1 tablespoon fresh ginger, minced
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2 cloves garlic, minced
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1/4 cup soy sauce
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2 tablespoons oyster sauce
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1 tablespoon cornstarch
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1 tablespoon brown sugar
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1/2 cup beef broth (or water)
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1 teaspoon sesame oil (optional)
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Cooked white rice for serving
Directions:
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In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, brown sugar, and beef broth. Set aside.
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Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the broccoli and sauté for 2–3 minutes until bright green and tender-crisp. Remove from the pan and set aside.
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Add the remaining tablespoon of oil to the pan. Stir-fry the beef in batches until browned and cooked through, about 3–4 minutes.
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Add the garlic and ginger, cooking for 1 minute until fragrant.
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Return the broccoli to the pan, pour in the sauce, and stir-fry everything together for another 2–3 minutes until the sauce thickens and coats the beef and broccoli.
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Drizzle with sesame oil, if desired, for an extra layer of flavor.
How to Serve Chinese Beef and Broccoli
This dish shines best when served hot over fluffy white rice, but you can also enjoy it with brown rice, quinoa, or even noodles. A sprinkle of sesame seeds or sliced green onions on top makes it extra inviting.
How to Store Chinese Beef and Broccoli
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a pan over medium heat, adding a splash of water or broth to loosen the sauce. It can also be microwaved for convenience.
Tips to Make Chinese Beef and Broccoli
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Slice thinly: Cut the beef against the grain into very thin strips for tenderness.
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Don’t overcook broccoli: Keep it crisp and bright for the best texture and color.
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Sauce thickness: If your sauce gets too thick, just stir in a little extra broth or water.
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Batch cooking: Stir-fry the beef in small batches to keep it from steaming.
Variations
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Spicy kick: Add chili flakes, Sriracha, or sliced fresh chili for heat.
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Vegetable boost: Toss in bell peppers, snap peas, or carrots.
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Gluten-free option: Use tamari or coconut aminos in place of soy sauce.
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Low-carb option: Serve it over cauliflower rice or zucchini noodles.
FAQs
Q: Can I use a different cut of beef?
Yes! Sirloin or skirt steak works well. Just slice it thinly against the grain for tenderness.
Q: Do I need oyster sauce?
Oyster sauce gives the dish a rich, savory depth. If you don’t have it, you can substitute with hoisin sauce or add extra soy sauce with a splash of Worcestershire.
Q: Can I make this ahead of time?
You can slice the beef and prep the broccoli ahead, and even mix the sauce in advance. When ready, just cook everything fresh for the best flavor and texture.
Chinese Beef and Broccoli
Ingredients
Equipment
Method
- In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, brown sugar, and beef broth. Set aside.
- Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the broccoli and sauté for 2–3 minutes until bright green and tender-crisp. Remove from the pan and set aside.
- Add the remaining tablespoon of oil to the pan. Stir-fry the beef in batches until browned and cooked through, about 3–4 minutes.
- Add the garlic and ginger, cooking for 1 minute until fragrant.
- Return the broccoli to the pan, pour in the sauce, and stir-fry everything together for another 2–3 minutes until the sauce thickens and coats the beef and broccoli.
- Drizzle with sesame oil, if desired, for an extra layer of flavor.
Notes