Chinese Beef and Broccoli

Introduction

Savory, aromatic, and beautifully glossy, Chinese Beef and Broccoli delivers bold flavor with tender slices of beef and crisp-tender broccoli coated in a silky garlic-ginger sauce. This classic takeout favorite feels special because it balances rich umami with fresh green crunch in every bite. When you cook Chinese Beef and Broccoli at home, you control the ingredients, the texture, and the depth of flavor without losing that restaurant-style magic. You’ll learn how to slice beef properly, build a balanced sauce, and master the stir-fry technique for flawless results every time.

Why You’ll Love This Recipe

This recipe stands out for its speed, balance, and crave-worthy texture. Juicy beef sears quickly, developing deep flavor without drying out, while broccoli stays vibrant and slightly crisp. The sauce clings to every piece, delivering savory notes of soy, garlic, and ginger with a subtle sweetness. Unlike many takeout versions, this Chinese Beef and Broccoli avoids greasiness and excessive salt. You’ll also appreciate how adaptable it feels for busy weeknights or casual entertaining. The contrast between tender beef and snappy vegetables keeps each bite exciting. Best of all, the method stays simple and approachable, even if you feel new to stir-frying. With a hot pan and smart prep, you can serve a restaurant-quality dish in under 30 minutes.

Ingredients

To make Chinese Beef and Broccoli, gather fresh, high-quality ingredients for the best flavor and texture. You’ll need 1 lb (450 g) flank steak, thinly sliced against the grain for tenderness. Use 4 cups (300 g) broccoli florets, cut into bite-sized pieces. For the sauce, measure 1/3 cup (80 ml) low-sodium soy sauce, 2 tablespoons oyster sauce, and 1 tablespoon hoisin sauce for depth. Add 1 tablespoon cornstarch and 1/4 cup (60 ml) beef broth to create a glossy finish. Aromatics include 3 cloves garlic, minced, and 1 teaspoon fresh grated ginger. Finish with 2 tablespoons vegetable oil and 1 teaspoon sesame oil for aroma.

Pro Tips

Success with Chinese Beef and Broccoli comes down to technique. First, slice the beef thinly and always cut against the grain. This step shortens muscle fibers and guarantees tenderness. Second, preheat your pan or wok until very hot before adding oil. High heat creates a quick sear that locks in juices and prevents steaming. Third, blanch the broccoli briefly before stir-frying. This method keeps the broccoli bright green and ensures even cooking without overcooking the beef. Also, mix your sauce before cooking so you can add it quickly. Stir-frying moves fast, and preparation keeps everything smooth and stress-free.

Instructions

Step 1
Slice the flank steak thinly against the grain. Place it in a bowl and toss with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Let it rest for 10 minutes to tenderize.

Step 2
Bring a pot of water to a boil. Add broccoli florets and blanch for 60 seconds. Drain immediately and rinse with cold water to stop cooking. Set aside.

Step 3
In a small bowl, whisk remaining soy sauce, oyster sauce, hoisin sauce, beef broth, and remaining cornstarch until smooth. Keep it close to the stove.

Step 4
Heat a wok or large skillet over high heat. Add 1 tablespoon vegetable oil and swirl to coat. Add beef in a single layer and sear for 1–2 minutes per side until browned. Remove beef and set aside.

Step 5
Add remaining vegetable oil to the pan. Add garlic and ginger, stirring constantly for 20 seconds until fragrant.

Step 6
Return beef to the pan, followed by broccoli. Toss quickly to combine.

Step 7
Pour sauce over the mixture and stir continuously for 2–3 minutes until thick and glossy. Finish with sesame oil, toss once more, and remove from heat. Serve immediately for best texture.

Variations

You can easily adapt Chinese Beef and Broccoli to suit your preferences. For a lighter version, use sirloin steak and reduce oil slightly. If you enjoy spice, add crushed red pepper flakes or a drizzle of chili oil. A gluten-free option works well by swapping soy sauce for tamari and confirming gluten-free oyster sauce. You can also turn this dish into a beef and broccoli stir fry with extra vegetables like snow peas or bell peppers. For a low-carb version, serve it over cauliflower rice instead of traditional rice.

Storage and Serving

Store leftover Chinese Beef and Broccoli in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to preserve texture. Avoid microwaving too long, as it can toughen the beef. Serve this dish over steamed jasmine rice, brown rice, or rice noodles. It also pairs well with simple sides like cucumber salad or sautéed bok choy. For a complete meal, add egg rolls or dumplings on the side.

FAQs

What cut of beef works best?
Flank steak remains ideal, but sirloin or skirt steak also works well.

Can I make this ahead of time?
You can prep ingredients in advance, but cook just before serving for best texture.

Why is my beef tough?
Overcooking or slicing with the grain often causes toughness.

Is this recipe authentic?
It reflects Chinese-American restaurant style, not traditional regional Chinese cuisine.

Can I freeze leftovers?
Freezing is possible, but broccoli texture may soften after thawing.

Conclusion

This Chinese Beef and Broccoli is comfort food at its finest — tender beef, vibrant broccoli, and a glossy, savory sauce that tastes just like your favorite takeout. It’s the kind of dish that brings warmth to busy weeknights while still feeling special enough to share with family or friends. With simple ingredients and smart techniques, you can enjoy bold flavors without leaving your kitchen.