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Chinese Beef and Broccoli

A quick and flavorful stir-fry with tender beef, crisp broccoli, and a savory glossy sauce. This weeknight-friendly recipe comes together in under 30 minutes and tastes just like takeout, but fresher and healthier.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb flank steak, thinly sliced against the grain
  • 2 cups broccoli florets
  • 2 tbsp vegetable oil
  • 1 tbsp fresh ginger, minced
  • 2 cloves garlic, minced
  • 1/4 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp cornstarch
  • 1 tbsp brown sugar
  • 1/2 cup beef broth or water
  • 1 tsp sesame oil (optional)
  • Cooked white rice, for serving

Equipment

  • large skillet or wok
  • mixing bowl
  • whisk
  • knife
  • cutting board

Method
 

  1. In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, brown sugar, and beef broth. Set aside.
  2. 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.
  3. Add the remaining tablespoon of oil to the pan. Stir-fry the beef in batches until browned and cooked through, about 3–4 minutes.
  4. Add the garlic and ginger, cooking for 1 minute until fragrant.
  5. 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.
  6. Drizzle with sesame oil, if desired, for an extra layer of flavor.

Notes

Serve hot over white rice, brown rice, or noodles. Store leftovers in an airtight container for up to 3 days and reheat with a splash of broth. For variations, add chili flakes for spice, swap soy sauce with tamari for gluten-free, or toss in extra veggies like bell peppers or snap peas.