Chinese Beef and Broccoli

Chinese Beef and Broccoli has always been my go-to recipe when I’m craving something comforting yet homemade however it all started one rainy night when takeout delivery was delayed and my pantry was running low and I decided to try recreating my favorite restaurant dish using what I had. The sizzling of the beef in the pan and the fresh snap of broccoli instantly made my kitchen smell just like our favorite Asian spot and from that moment it became a staple in my weekly meal routine.

Since then I’ve made it countless times and every time it brings that same cozy joy because it’s fast it’s flavorful and it always satisfies even the pickiest eaters. I especially love how the rich savory sauce clings to the crisp-tender broccoli and juicy beef slices and it pairs so well with just plain rice or noodles for a full meal.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Flank steak – Sliced thinly against the grain for tender stir-fry bites.
• Broccoli florets – Adds crunch and a healthy green balance to the dish.
• Soy sauce – Builds the salty umami base of the stir-fry sauce.
• Oyster sauce – Deepens the flavor and gives it that classic Chinese takeout taste.
• Garlic – Adds aromatic punch and warmth.
• Cornstarch – Coats the beef for tenderness and helps thicken the sauce.
• Brown sugar – Balances the salty and savory with a subtle sweetness.
• Water or beef broth – Helps to form the sauce base and keeps everything saucy.
• Sesame oil – A drizzle at the end for that signature toasty finish.
• Sesame seeds – Optional but I love the slight crunch and visual appeal they bring.
• Tools You’ll Need
• Wok or large skillet – Perfect for high-heat stir-frying with enough space to cook evenly.
• Mixing bowls – For marinating the beef and mixing the sauce separately.
• Sharp knife and cutting board – For slicing the steak thin and prepping the broccoli.
• Tongs or spatula – Helps flip and stir the beef quickly while it sears.
• Small whisk – For blending the sauce ingredients until smooth.

Instructions

Step 1:

I start by slicing the flank steak thinly across the grain then I toss it with a bit of cornstarch and soy sauce and let it sit while I prep the broccoli and sauce.

Step 2:

In a small bowl I mix together soy sauce oyster sauce brown sugar garlic a splash of water and a little sesame oil then I whisk it until smooth and set it aside.

Step 3:

I heat up a wok or large skillet over medium-high heat and add a touch of oil then I sear the beef in batches for about 1–2 minutes per side so it gets a good color without overcooking.

Step 4:

After removing the beef I toss in the broccoli with a splash of water to steam it just slightly and I stir-fry it until it turns bright green and slightly tender but still crisp.

Step 5:

I return the beef to the pan and pour in the sauce mixture then I stir everything together for another 2–3 minutes letting the sauce bubble and coat everything evenly.

Step 6:

Once the sauce thickens I turn off the heat drizzle a bit of sesame oil over the top and sprinkle with sesame seeds just before serving.

Tips

I recommend slicing the beef while it’s still slightly frozen for cleaner cuts and thinner slices.

Don’t overcook the broccoli or it will turn mushy I always aim for that crisp-tender texture.

If you want more sauce double the liquid ingredients in the sauce mixture.

I sometimes add sliced bell peppers or carrots for extra color and crunch.

Ways to Serve

Serve it over steamed jasmine or white rice for a takeout-style meal at home.

Add it to stir-fried noodles like lo mein or rice noodles for a heartier dish.

Spoon it into lettuce wraps with a dash of chili sauce for a lighter low-carb option.

Pair with a side of dumplings or spring rolls for a complete Asian-inspired dinner.

Frequently Asked Questions

Can I make Chinese Beef and Broccoli ahead of time?

Yes you can prep the sauce and slice the beef in advance and store them separately then stir-fry everything fresh for best texture.

What kind of beef is best for Chinese Beef and Broccoli?

Flank steak is ideal because it’s lean and tender when sliced thin but skirt steak or sirloin also work well.

Can I substitute frozen broccoli for Chinese Beef and Broccoli?

Yes just make sure to thaw and pat it dry before adding it to the pan to avoid too much moisture.

Is Chinese Beef and Broccoli gluten-free?

It can be made gluten-free by using tamari or a gluten-free soy sauce and making sure the oyster sauce is gluten-free too.

See You in the Kitchen

I hope you’ll try making this Chinese Beef and Broccoli at home soon! It’s one of those recipes that feels fancy but is actually so easy to master. Don’t forget to let me know how it turned out or share your favorite variations with me!

Happy Cooking!

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