Chinese Beef and Broccoli is a classic and comforting dish that brings together tender slices of beef and crisp, bright green broccoli florets. Everything is cooked in a simple yet flavorful soy-based sauce that’s just the right balance of salty and slightly sweet. The beef is juicy, the broccoli has a nice crunch, and the sauce ties it all together into a really satisfying meal.
I love making this dish when I want something quick but also something that feels like a proper dinner. One little trick I’ve picked up is to slice the beef really thin and marinate it briefly before cooking—that way it stays super tender and soaks up all the flavor. Plus, blanching the broccoli just a bit before stir-frying helps keep it that perfect bright green color and crispness.
My favorite way to eat Chinese Beef and Broccoli is with a big bowl of steamed white rice. The rice soaks up all the tasty sauce, making every bite comforting in the best way. It’s always a crowd-pleaser at home, and I find it’s great both for weeknight dinners and even a casual weekend meal. It’s one of those dishes I can never get tired of!
Key Ingredients & Substitutions
Flank steak: This cut’s thin, lean texture works great, but you can use sirloin or skirt steak instead. Just slice thin against the grain to keep it tender.
Broccoli: Fresh broccoli florets give a nice crunch. If unavailable, you can use broccolini or even green beans for a different twist.
Soy sauce & oyster sauce: Soy sauce adds saltiness, oyster sauce gives a slight sweetness and depth. For a vegetarian version, swap oyster sauce for mushroom sauce or hoisin sauce.
Cornstarch: Used to marinate and thicken the sauce. Tapioca starch or arrowroot are good substitutes and work just as well.
Beef broth: Adds flavor to the sauce. If you don’t have it, water or vegetable broth will do fine.
How Do You Keep the Beef Tender and Broccoli Crisp?
Two simple steps make a big difference:
- Marinate the beef: Tossing thin slices with soy sauce and cornstarch helps lock in moisture and tenderize the meat. Let it sit 15 minutes before cooking.
- Blanch the broccoli: Boil the florets for just 2 minutes then shock them in ice water. This locks in the bright green color and keeps them crunchy when stir-fried.
When stir-frying, cook beef quickly over high heat in small batches to prevent steaming. Cook aromatics and broccoli next, then return beef to the pan with the sauce to finish. This method keeps beef juicy and broccoli crisp every time!
Equipment You’ll Need
- Wok or large skillet – Perfect for high-heat stir-frying and tossing ingredients quickly.
- Sharp knife – Makes slicing the beef thin and even much easier.
- Cutting board – A sturdy surface for prepping vegetables and meat safely.
- Mixing bowls – For marinating the beef and mixing the sauce.
- Slotted spoon or spider strainer – Helps quickly blanch and drain the broccoli without overcooking.
- Measuring spoons and cups – To get the sauce flavors just right.
Flavor Variations & Add-Ins
- Swap beef for chicken or tofu to make it lighter or vegetarian-friendly. Both soak up the sauce well.
- Add sliced bell peppers or snap peas for extra color and crunch in every bite.
- Use hoisin or black bean sauce instead of oyster sauce for a different savory twist.
- Stir in fresh sliced mushrooms for more umami and a meaty texture.
How to Make Chinese Beef and Broccoli
Ingredients You’ll Need:
For the Beef and Marinade:
- 1 lb (450 g) flank steak, thinly sliced against the grain
- 2 tsp soy sauce
- 1 tsp cornstarch
For the Vegetables:
- 4 cups broccoli florets
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
For the Sauce:
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce (optional, for richer color)
- 1 tbsp brown sugar or honey
- 1 tsp sesame oil
- 1/2 cup beef broth or water
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
For Cooking:
- 2 tbsp vegetable oil (for stir-frying)
- 2 tsp sesame seeds (for garnish)
- 3 cups cooked white rice (for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation plus 15 minutes of cooking. Additionally, allow 15 minutes for the beef to marinate. The total time is roughly 40 minutes from start to finish.
Step-by-Step Instructions:
1. Marinate the Beef
Place the thinly sliced flank steak in a bowl. Add 2 teaspoons of soy sauce and 1 teaspoon of cornstarch. Toss it well so all the pieces are coated. Set this aside for 15 minutes to help tenderize the meat and add flavor.
2. Prepare the Broccoli
Bring a large pot of water to a boil. Add the broccoli florets and blanch them for 2 minutes, just until they turn bright green and start to become tender. Immediately drain the broccoli and transfer it to a bowl of ice water to stop the cooking and keep the color vibrant. Drain well and set aside.
3. Mix the Sauce
In a small bowl, combine the soy sauce, oyster sauce, dark soy sauce if you’re using it, brown sugar or honey, sesame oil, and beef broth or water. Whisk everything together until smooth. Set this sauce mixture aside for later.
4. Cook the Beef
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated beef in a single layer and stir-fry quickly for 2-3 minutes, until it’s browned and nearly cooked through. Remove the beef from the pan and set it aside.
5. Cook the Aromatics and Broccoli
Add the remaining tablespoon of vegetable oil to the pan. Stir-fry the minced garlic and ginger for about 30 seconds until fragrant. Then add the blanched broccoli and stir-fry for another 1-2 minutes to heat through.
6. Combine Beef, Broccoli, and Sauce
Return the beef to the pan with the broccoli. Give the sauce a quick stir and pour it in. Bring everything to a simmer, letting all the ingredients meld together.
7. Thicken the Sauce
Stir the cornstarch slurry briefly, then gradually add it to the pan while stirring constantly. The sauce will thicken in about 1-2 minutes and coat the beef and broccoli in a nice glossy finish.
8. Serve
Serve the beef and broccoli hot, spooned over steamed white rice. Sprinkle with sesame seeds for a pretty and tasty touch. Enjoy your delicious homemade Chinese Beef and Broccoli!
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but make sure to thaw it completely in the fridge overnight before slicing and marinating. This helps the beef cook evenly and stay tender.
How Should I Store Leftovers?
Store any 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 or broth if the sauce has thickened too much.
Can I Substitute Broccoli with Other Vegetables?
Absolutely! Vegetables like broccolini, snap peas, or even green beans work great. Just adjust blanching time as needed so they stay crisp and bright.
Is It Possible to Make This Recipe Vegetarian?
Yes! Replace beef with firm tofu or tempeh and use vegetable broth instead of beef broth. Also, swap oyster sauce for a vegetarian mushroom-based sauce or hoisin for similar savory richness.
