Chinese Beef and Broccoli is one of those magical dishes that transforms simple ingredients into something extraordinary with just a few minutes of cooking. The tender slices of beef, crisp-tender broccoli florets, and that rich, savory sauce come together in perfect harmony. It’s the kind of recipe that proves you don’t need a professional kitchen to create restaurant-quality Chinese food right at home.
When I was growing up, our family had a tradition of “Friday night takeout,” and Chinese Beef and Broccoli was always my special request. There was something comforting about those familiar flavors that made the end of a busy week feel like a celebration. Years later, when I started developing my own recipes, recreating this classic dish became something of a mission – I wanted to capture those same flavors but with ingredients I could control.
This recipe is perfect for busy weeknights when you need dinner on the table quickly but don’t want to sacrifice flavor. The beef stays tender thanks to a simple cornstarch marinade, while the sauce achieves that perfect balance of savory, sweet, and umami. Plus, it’s packed with nutritious broccoli that even vegetable-skeptics tend to enjoy! If you’re looking for more family-friendly dinner recipes like my French Dip Sliders, this stir fry deserves a spot in your regular rotation.
What You Need to Make This Recipe
This Chinese Beef and Broccoli recipe relies on pantry staples you likely already have, plus a few Asian ingredients worth keeping on hand. Flank steak provides the perfect texture, while the combination of soy sauce, oyster sauce, and a touch of brown sugar creates that signature flavor. The full ingredient list with exact measurements awaits in the recipe card below.
How to Make Chinese Beef and Broccoli
Creating restaurant-worthy Chinese Beef and Broccoli at home is simpler than you might think. The process involves marinating thinly sliced beef, preparing a flavorful sauce, quickly cooking your broccoli until vibrant green, stir-frying the beef to perfection, then bringing everything together in a deliciously sticky sauce. If you enjoy quick cooking methods, you might also love my Shrimp and Broccoli recipe that uses similar techniques.
Classic Chinese Beef and Broccoli
Ingredients
Equipment
Method
- Slice the flank steak against the grain into thin strips, about 1/4 inch thick.
- In a medium bowl, combine sliced beef with soy sauce, cornstarch, and rice wine. Mix well to coat and let marinate for at least 10 minutes while preparing other ingredients.
- In a small bowl, whisk together oyster sauce, soy sauce, brown sugar, beef broth, cornstarch, and sesame oil until smooth. Set aside.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
- Add broccoli florets and stir-fry for about 1 minute until bright green.
- Add 2 tablespoons of water to the pan, cover immediately with a lid, and let steam for 2 minutes until broccoli is crisp-tender.
- Transfer broccoli to a plate and set aside.
- Add the remaining 2 tablespoons of oil to the same pan and increase heat to high.
- Add minced garlic and ginger, stir-fry for 30 seconds until fragrant.
- Add the marinated beef in a single layer and let it sear for 1 minute without stirring.
- Stir-fry the beef until fully cooked, about 2-3 more minutes.
- Return the broccoli to the pan with the beef.
- Pour the sauce over the beef and broccoli and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
- Remove from heat. Drizzle with sesame oil if desired and toss to coat.
- Serve hot over cooked rice.
- Garnish with toasted sesame seeds and sliced green onions.
Notes
Pro Tips for Making This Chinese Beef and Broccoli
After making this dish countless times, I’ve discovered a few tricks that elevate it from good to spectacular:
My Secret Trick: I always slice my flank steak against the grain and at a slight angle while it’s still partially frozen – this creates ultra-tender beef that cooks in seconds.
For the brightest green broccoli, blanch it just until vibrant then immediately transfer to ice water before draining and adding to your stir fry.
Have all ingredients prepped before you start cooking. Chinese Beef and Broccoli comes together incredibly fast once you heat that wok or skillet – being organized makes all the difference!
Don’t overcrowd your pan when cooking the beef. Work in batches if necessary – this ensures you get a nice sear rather than steamed meat.
Fun Variations for Chinese Beef and Broccoli
Vegetable Upgrades
While classic Chinese Beef and Broccoli is perfect as is, sometimes I like to add sliced bell peppers, mushrooms, or snow peas for extra color and texture. My sister always requests that I add water chestnuts for their delightful crunch.
Protein Swaps
Not a beef fan? This sauce works beautifully with thinly sliced chicken breast or thigh, or even firm tofu cut into cubes and seared until golden. The versatility of this stir-fry makes it perfect for accommodating different dietary preferences.
Spice Level Adjustments
For heat lovers, add sliced fresh chilis or a spoonful of chili crisp oil at the end of cooking. When my friend Mike comes over, I always include a sprinkle of red pepper flakes in his portion – he loves the extra kick it gives to the traditional flavors.
Sauce Variations
For a slightly different flavor profile, try adding a tablespoon of hoisin sauce or a splash of orange juice to the sauce mixture. These small tweaks create subtle but delicious variations on the classic stir fry experience.
What to Serve With Chinese Beef and Broccoli
Nothing complements Chinese Beef and Broccoli better than a bed of steaming jasmine rice to soak up all that delicious sauce. When I’m looking for a low-carb option, cauliflower rice makes an excellent alternative.
For a complete Chinese restaurant experience at home, I often serve this stir-fry alongside some simple vegetable egg rolls or a light cucumber salad dressed with rice vinegar and sesame oil.
My husband loves when I add a small side of hot and sour soup to start the meal – the contrasting flavors really enhance the overall dining experience. If you’re looking for more complete meal ideas, this pairs wonderfully with my Taco Rice Bowl for a fun fusion dinner party.
When hosting friends, I’ll often set up a little buffet with the beef and broccoli as the star, accompanied by steamed dumplings and spring rolls for a festive Chinese-inspired feast.
How to Store Chinese Beef and Broccoli
Refrigerator Storage
Chinese Beef and Broccoli keeps beautifully in an airtight container in the refrigerator for up to 3 days. I find the flavors sometimes taste even better the next day as they have time to meld!
Freezer Options
While you can freeze this dish, the broccoli texture changes somewhat upon thawing. If you plan to make this ahead for freezing, I recommend slightly undercooking the broccoli so it doesn’t become mushy when reheated. Store in freezer-safe containers for up to 2 months.
Reheating Tips
For the best texture when reheating Chinese Beef and Broccoli, use a skillet over medium heat rather than the microwave. Add a tablespoon of water if the sauce has thickened too much during storage. I like to add a fresh sprinkle of sliced green onions just before serving to brighten up the leftovers.
Nutritional Benefits
This Chinese Beef and Broccoli offers an impressive nutritional profile alongside its delicious flavors. The flank steak provides high-quality protein and iron, while broccoli adds a powerful dose of vitamin C, fiber, and antioxidants. By controlling the ingredients at home, you can create a version of this takeout favorite with less sodium and no MSG.
FAQs
What’s the best cut of beef for Chinese Beef and Broccoli?
Flank steak is ideal for its flavor and texture, but sirloin, skirt steak, or flat iron steak work well too. The key is slicing thinly against the grain to ensure tenderness in your Chinese Beef and Broccoli.
Why is my beef tough in my stir fry?
You may have sliced with the grain instead of against it, overcooked the beef, or skipped the cornstarch marinade. For tender beef, slice thinly against the grain and cook quickly over high heat.
Can I make Chinese Beef and Broccoli ahead of time?
Yes! Prepare all components separately and refrigerate. When ready to serve, quickly stir-fry everything together. For best results, cook the broccoli only partially if preparing ahead.
What can I substitute for oyster sauce?
If you don’t have oyster sauce, mix additional soy sauce with a bit of hoisin and a pinch of sugar. While not identical to traditional Chinese Beef and Broccoli sauce, it provides similar savory-sweet notes.
Conclusion
Chinese Beef and Broccoli brings restaurant-quality flavors to your dinner table with surprisingly little effort. There’s something deeply satisfying about creating this takeout favorite at home, knowing exactly what goes into it and being able to adjust it to your family’s preferences. I hope this recipe becomes a beloved part of your meal rotation, just as it has in my home. For another comforting dinner option that’s equally satisfying, try my Meatballs and Gravy next time you’re craving something hearty and delicious!