Chinese Beef and Broccoli is one of the most popular dishes at Chinese restaurants and takeout spots. Tender slices of beef are stir-fried with crisp broccoli florets in a savory, slightly sweet sauce that’s rich in umami flavor. Served over steamed rice or noodles, it’s a quick and satisfying meal that can be made at home in less than 30 minutes. Not only is it healthier than takeout, but it’s also budget-friendly and easy to customize.
Chinese Beef and Broccoli
Equipment
- large skillet or wok
- Mixing bowls
- steamer or pot for blanching
- Measuring spoons
- Whisk
- Knife and cutting board
Ingredients
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tbsp soy sauce (for marinade)
- 1 tbsp cornstarch (for marinade)
- 1 tsp sesame oil (for marinade)
- 1 tsp rice wine or dry sherry (optional)
- 4 cups broccoli florets
- 2 tbsp vegetable oil, divided
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 0.5 cup beef broth
- 3 tbsp soy sauce (for sauce)
- 2 tbsp oyster sauce
- 1 tbsp brown sugar or honey
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 0.5 tsp sesame oil (for sauce)
- red pepper flakes or chili paste (optional)
Instructions
- In a medium bowl, combine soy sauce, cornstarch, sesame oil, and rice wine. Add the beef slices and toss to coat. Let marinate for at least 15 minutes.
- While the beef marinates, steam or blanch the broccoli florets for 2 minutes until bright green and slightly tender. Drain and set aside.
- In a small bowl, whisk together beef broth, soy sauce, oyster sauce, sugar, and sesame oil. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and cook for 2–3 minutes until browned but not fully cooked. Remove and set aside.
- Add the remaining oil to the pan along with garlic and ginger. Stir-fry for 30 seconds until fragrant.
- Return the beef to the pan, add broccoli, and pour in the sauce. Stir well to combine.
- Add the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and coats the beef and broccoli.
- Serve immediately over steamed rice or noodles. Garnish with sesame seeds or sliced green onions if desired.
Notes
What is Chinese Beef and Broccoli?
Beef and Broccoli is a Chinese-American stir-fry dish that features marinated beef cooked with broccoli in a garlic and soy-based sauce. While it’s a staple on Chinese restaurant menus, making it at home allows you to control the ingredients, adjust the flavors, and keep it fresh and healthy. The dish typically uses flank steak or sirloin, which are sliced thinly against the grain to stay tender during quick cooking. The sauce combines soy sauce, oyster sauce, garlic, ginger, and a touch of sugar or honey for balance.
Ingredients You’ll Need
This recipe serves 4 people.
For the beef and marinade
- 1 pound flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1 teaspoon rice wine or dry sherry (optional)
For the stir-fry
- 4 cups broccoli florets
- 2 tablespoons vegetable oil (divided)
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
For the sauce
- ½ cup beef broth
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar or honey
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- ½ teaspoon sesame oil
- Red pepper flakes or chili paste (optional for heat)
Substitutions
- Gluten-free: use tamari or coconut aminos instead of soy sauce
- Low-sodium: opt for reduced-sodium soy sauce and broth
- Vegetarian: swap beef for mushrooms or tofu, and use vegetable broth
Step-by-Step Instructions
- In a medium bowl, combine soy sauce, cornstarch, sesame oil, and rice wine. Add the beef slices and toss to coat. Let marinate for at least 15 minutes.
- While the beef marinates, steam or blanch the broccoli florets for 2 minutes until bright green and slightly tender. Drain and set aside.
- In a small bowl, whisk together beef broth, soy sauce, oyster sauce, sugar, and sesame oil. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and cook for 2–3 minutes until browned but not fully cooked. Remove and set aside.
- Add the remaining oil to the pan along with garlic and ginger. Stir-fry for 30 seconds until fragrant.
- Return the beef to the pan, add broccoli, and pour in the sauce. Stir well to combine.
- Add the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and coats the beef and broccoli.
- Serve immediately over steamed rice or noodles. Garnish with sesame seeds or sliced green onions if desired.
Tips for the Best Beef and Broccoli
- Slice beef thinly. Cutting against the grain ensures tender strips. Partially freezing the beef for 20 minutes makes slicing easier.
- Don’t overcook the broccoli. Keep it slightly crisp for the best texture.
- Use a hot pan. Stir-frying requires high heat to sear the beef quickly without overcooking.
- Make extra sauce. If you love saucy dishes, double the sauce portion and adjust seasoning.
Variations
- Spicy version: Add chili paste, Sriracha, or red pepper flakes to the sauce.
- Ginger garlic beef and broccoli: Increase garlic and ginger for stronger flavor.
- Cashew beef and broccoli: Toss in roasted cashews or peanuts for crunch.
- Noodle version: Serve over lo mein or rice noodles instead of rice.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water to loosen the sauce. This dish is not ideal for freezing because broccoli can become mushy, but the beef reheats well.
Serving Ideas
Chinese Beef and Broccoli is best served with:
- Steamed jasmine rice or brown rice
- Fried rice for a takeout-style meal at home
- Lo mein or rice noodles for a noodle-based version
- Steamed dumplings or spring rolls as appetizers
Nutrition Breakdown
One serving of beef and broccoli (without rice) contains about 280–320 calories, 20–25 grams of protein, 15–18 grams of carbs, and 12–15 grams of fat. It’s high in protein, rich in vitamins from broccoli, and can be made lighter with lean beef and less oil.
Conclusion
Chinese Beef and Broccoli is a takeout classic you can easily recreate at home. With tender slices of beef, crisp broccoli, and a savory garlic sauce, it’s a quick and healthy stir-fry that’s perfect for weeknight dinners. Ready in under 30 minutes and customizable to your taste, this dish will become a go-to family favorite. Serve it with rice or noodles for the ultimate comfort meal.
FAQs
What cut of beef is best for beef and broccoli?
Flank steak, sirloin, or skirt steak work best because they’re lean and cook quickly.
Do I need a wok for this recipe?
No, a large skillet works perfectly. A wok is traditional but not necessary.
Can I use frozen broccoli?
Yes, just thaw and drain it well before stir-frying.
Is beef and broccoli healthy?
Yes, it’s high in protein and fiber from broccoli. Use lean beef and reduced-sodium soy sauce for a healthier version.