Name: Chinese Beef and Broccoli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese-American
Ingredients: 1 lb flank steak or sirloin, thinly sliced against the grain; 2 tablespoons soy sauce (divided); 1 tablespoon oyster sauce; 1 tablespoon hoisin sauce; 1 tablespoon cornstarch; 1 tablespoon sesame oil; 2 tablespoons vegetable oil (for cooking); 3 garlic cloves, minced; 1 teaspoon fresh ginger, grated; 3 cups broccoli florets; 1/4 cup water; 1/4 teaspoon black pepper; Cooked rice, for serving; Optional: sesame seeds and sliced green onions, for garnish

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This Chinese Beef and Broccoli recipe brings one of my favorite takeout classics straight into my kitchen—with fresher ingredients and even more flavor. The tender slices of beef, stir-fried with vibrant broccoli and coated in a glossy, savory garlic-soy sauce, make it a satisfying dish that’s quick enough for busy weeknights and impressive enough to serve guests.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly fast, uses pantry staples, and delivers bold, restaurant-style flavor without leaving the house. The beef turns out melt-in-your-mouth tender, the broccoli stays crisp-tender, and the sauce clings perfectly to every bite. Plus, it’s healthier than takeout and can easily be adapted to suit different diets or preferences. Chinese Beef and Broccoli

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb flank steak or sirloin, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon cornstarch
1 tablespoon sesame oil
2 tablespoons vegetable oil (for cooking)
3 garlic cloves, minced
1 teaspoon fresh ginger, grated
3 cups broccoli florets
1/4 cup water
1/4 teaspoon black pepper
Cooked rice, for serving
Optional: sesame seeds and sliced green onions for garnish

Directions

I start by placing the thinly sliced beef in a bowl and mixing it with 1 tablespoon of soy sauce and the cornstarch. I toss it to coat and let it marinate for about 15 minutes.
While the beef is marinating, I whisk together the remaining soy sauce, oyster sauce, hoisin sauce, sesame oil, and black pepper in a small bowl to create the stir-fry sauce.
I heat the vegetable oil in a large skillet or wok over medium-high heat.
Once hot, I add the marinated beef and stir-fry it for 2–3 minutes until it’s just browned. I remove it from the pan and set it aside.
In the same pan, I add the minced garlic and grated ginger. I sauté them for about 30 seconds until fragrant.
I toss in the broccoli and pour in the water. I cover the pan and let the broccoli steam for about 2–3 minutes, just until it becomes bright green and tender-crisp.
I return the cooked beef to the pan, pour in the prepared sauce, and stir everything together. I cook it for another 2–3 minutes until the sauce thickens and coats the beef and broccoli evenly.
I serve the stir-fry hot over a bed of rice, garnished with sesame seeds and sliced green onions if I want an extra touch.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Calories: Approximately 310 kcal per serving

Variations

I sometimes swap the beef for chicken, shrimp, or tofu for a different protein.
For a spicier version, I stir in a teaspoon of chili garlic sauce or a pinch of red pepper flakes.
Adding mushrooms, snap peas, or bell peppers is a great way to make this a heartier veggie stir-fry.
For a low-carb meal, I serve it over cauliflower rice or just on its own.

Storage/Reheating

Store: I keep leftovers in an airtight container in the fridge for up to 3 days.
Reheat: I reheat it in a skillet over medium heat until warmed through. A splash of water helps loosen the sauce if it’s thickened too much.
Freeze: While beef and broccoli can be frozen, I find the broccoli texture changes a bit. If I do freeze it, I reheat it straight from frozen in a skillet to avoid sogginess.

FAQs

What kind of beef is best for stir-fry?

I like using flank steak or sirloin because they stay tender when cooked quickly over high heat. Slicing against the grain is key.

Can I use frozen broccoli?

Yes, I can. I thaw it slightly first and skip the steaming step, just stir-fry it until heated through.

What does cornstarch do in this recipe?

It helps tenderize the beef during marinating and thickens the sauce when everything comes together in the pan.

How do I make this gluten-free?

I use gluten-free soy sauce (like tamari) and make sure my hoisin and oyster sauces are labeled gluten-free too.

Is this dish spicy?

Not at all, unless I add heat. For a spicy kick, I include chili paste or a pinch of red pepper flakes.

Conclusion

This Chinese Beef and Broccoli recipe is a go-to for me when I crave something fast, flavorful, and homemade. It’s simple enough for a weeknight but delicious enough that I come back to it again and again. If I want to skip the takeout but still indulge in something satisfying, this dish is exactly what I reach for.