Chinese Beef and Broccoli is a classic dish that’s full of tender beef slices and crisp, bright green broccoli all coated in a tasty, garlicky sauce. It’s the perfect mix of protein and veggies with a hint of sweetness and savory soy flavor that feels just right.
I love making this at home because it’s quick to throw together and always hits the spot when I want something satisfying but not too heavy. I usually use flank steak or sirloin for that tender chew, and I make sure to keep the broccoli nice and crunchy—it’s all about texture for me in this dish.
When I serve it, I like to put it over a bed of steamed white rice to soak up all the sauce. It makes dinner feel like a warm, comforting meal. Plus, it’s always a crowd-pleaser when friends come over for a simple and tasty homemade meal.
Key Ingredients & Substitutions
Beef: Flank steak or sirloin works great because they’re tender and slice thin easily. If you can’t find those, skirt steak or even ribeye can be used for extra flavor. Just make sure to slice against the grain for tenderness.
Broccoli: Fresh broccoli florets are best for crunch and color. You can substitute with broccolini or even snap peas to keep that crisp veggie punch.
Soy Sauce & Oyster Sauce: These create the base flavor. If oyster sauce isn’t available or you prefer a vegetarian option, try mushroom sauce or hoisin sauce instead. Low-sodium soy is a good swap if you want less salt.
Marinade & Sauce Thickener: Cornstarch helps tenderize the beef and thickens the sauce. Tapioca starch or arrowroot powder can be used as alternatives.
How Do You Keep Beef Tender and Sauce Silky?
Tender beef and smooth sauce are the heart of this dish. Here’s how:
- Marinate: Mixing beef with soy, Shaoxing wine, cornstarch, and a little baking soda (optional) for 15+ minutes helps soften fibers and locks in flavor.
- High heat, quick sear: Cook beef fast on high heat for that nice browning without drying it out. Don’t overcrowd the pan or it will steam instead of sear.
- Thickening sauce: Stir cornstarch into the sauce mix, then add later while cooking. It thickens the sauce so it clings beautifully to beef and broccoli.
- Don’t overcook broccoli: Blanch briefly then shock in cold water to keep it crisp and bright green. Stir-fry briefly just to warm through with the beef.
Equipment You’ll Need
- Large wok or skillet – it heats up fast and gives you plenty of room to stir-fry without crowding the beef.
- Sharp chef’s knife – makes slicing the beef thin and even much easier.
- Cutting board – a sturdy place to prep your veggies and meat safely.
- Mixing bowls – handy for marinating beef and mixing the sauce ingredients separately.
- Slotted spoon or spatula – great for stirring and tossing ingredients while cooking.
Flavor Variations & Add-Ins
- Swap beef for thinly sliced chicken breast or thighs for a lighter alternative that stays tender when cooked quickly.
- Add sliced bell peppers or snap peas for extra color and crunch; they pair well with the savory sauce.
- Stir in fresh ginger with garlic for a more aromatic and zesty flavor boost.
- Try adding a splash of toasted sesame oil at the end for a nutty fragrance that complements the dish perfectly.
How to Make Chinese Beef and Broccoli?
Ingredients You’ll Need:
For the Beef and Marinade:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
- ½ teaspoon baking soda (optional, tenderizes beef)
For the Veggies and Sauce:
- 4 cups broccoli florets
- 2 tablespoons vegetable oil (divided)
- 3 cloves garlic, minced
- 1 teaspoon ginger, finely minced
- ¼ cup oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce (optional, for color)
- 1 tablespoon brown sugar
- ½ cup beef broth or water
- 1 teaspoon cornstarch
For Garnish and Serving:
- 3 cups cooked white rice
- 1 small red chili, thinly sliced (optional)
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and marinate the beef, around 10 minutes to cook the broccoli and beef, plus the time needed to cook your rice if not already prepared. Altogether, you can expect about 30-35 minutes from start to finish.
Step-by-Step Instructions:
1. Marinate the Beef:
Put the sliced beef into a bowl. Add soy sauce, Shaoxing wine, cornstarch, and baking soda (if using). Mix everything well so the beef is evenly coated. Let it sit for at least 15 minutes while you prepare other ingredients.
2. Prepare the Sauce:
In a small bowl, whisk together the oyster sauce, soy sauce, dark soy sauce, brown sugar, beef broth, and cornstarch. Set this aside; it will thicken into a nice glaze when cooked.
3. Blanch the Broccoli:
Bring a pot of water to a boil. Add the broccoli florets and cook for 1-2 minutes until they turn bright green and become slightly tender but still have a good crunch. Drain them and immediately transfer to a bowl of ice water to stop cooking. Drain again and set aside.
4. Cook the Beef:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef in a single layer – avoid overcrowding the pan. Sear the beef for 1-2 minutes until it’s browned but not fully cooked through. Remove the beef from the skillet and set aside.
5. Stir-fry Aromatics and Broccoli:
Add the remaining tablespoon of oil to the skillet. Toss in the minced garlic and ginger and stir-fry until aromatic – about 30 seconds. Then add the blanched broccoli and toss to coat with the garlic and ginger flavors.
6. Combine and Finish Cooking:
Return the beef to the skillet with the broccoli. Stir the prepared sauce once more and pour it over the beef and broccoli. Cook on medium-high heat, stirring frequently until the sauce thickens nicely and everything is coated and warmed through, about 1-2 minutes.
7. Serve:
Serve the beef and broccoli over cooked white rice. Garnish with thinly sliced red chili (if using), green onions, and a sprinkle of sesame seeds for that perfect finishing touch.
Enjoy your delicious, homemade Chinese Beef and Broccoli!
Can I Use Frozen Broccoli for This Recipe?
Yes, you can use frozen broccoli, but thaw it completely and drain any excess water before cooking to avoid a soggy dish. Blanching may not be necessary since it’s often pre-cooked.
What Can I Substitute for Oyster Sauce?
If you don’t have oyster sauce, try using hoisin sauce or a mix of soy sauce and a bit of mushroom sauce for a similar umami flavor. Note that flavors will vary slightly but still taste great!
How Do I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce has thickened too much.
Can I Make This Recipe Vegetarian?
Absolutely! Replace the beef with firm tofu or tempeh and use mushroom or hoisin sauce in place of oyster sauce for a tasty vegetarian version.
