Chinese Beef and Broccoli is a classic dish that’s simple, tasty, and full of flavor. Tender slices of beef are cooked with crisp broccoli florets in a savory sauce made with soy sauce, garlic, and a touch of ginger. This dish has just the right balance of meaty goodness and fresh veggies, all coated in a deliciously smooth sauce that sticks to every bite.
I love making this recipe because it’s quick to put together on a busy weeknight, but it feels special enough for dinner guests too. I usually marinate the beef a little beforehand so it gets extra tender, and I make sure not to overcook the broccoli so it stays crunchy and bright green. It’s a little trick I’ve found that really makes this dish stand out.
One of my favorite ways to serve Chinese Beef and Broccoli is over steamed white rice, so every bit of that tasty sauce gets soaked up. Sometimes I like to sprinkle a few sesame seeds on top for a tiny nutty crunch. It’s also great for lunch the next day because it reheats so well and keeps that fresh, satisfying flavor. This dish never fails to brighten up my dinner table!
Key Ingredients & Substitutions
Beef: Flank steak and sirloin are great for their tenderness and flavor. Always slice against the grain for a softer bite. If you can’t find these, skirt steak or even thinly sliced chuck can work.
Broccoli: Fresh broccoli florets are essential for that crunch and vibrant green color. Frozen broccoli could be used in a pinch but might get mushy.
Soy Sauce & Oyster Sauce: These bring the umami. Low-sodium soy sauce is a good swap if you want less salt. For oyster sauce, vegetarian mushroom sauce can be an alternative.
Cornstarch: It helps thicken the sauce and tenderize the beef. Tapioca starch or arrowroot powder can substitute if needed.
Baking Soda: This optional ingredient tenderizes the beef quickly by breaking down proteins. Don’t skip if you want extra tender meat, but use sparingly.
How Can I Keep the Broccoli Crisp and Bright?
Blanching broccoli is the key to perfect texture and color. Here’s what to do:
- Boil water and add broccoli florets for just 1-2 minutes. This cooks them slightly but keeps crunch.
- Immediately plunge the broccoli into ice water to stop cooking and keep that bright green.
- Drain well before adding to your stir-fry to avoid watery sauce.
This method prevents overcooked broccoli and keeps your dish fresh and vibrant every time!
Equipment You’ll Need
- Wok or large skillet – perfect for even, high-heat cooking that sears the beef quickly while keeping broccoli crisp.
- Sharp knife – helps you slice the beef thinly and evenly for tender bites.
- Cutting board – use a sturdy board for easy slicing of meat and broccoli.
- Mixing bowls – handy for marinating beef and mixing the sauce smoothly.
- Spatula or wooden spoon – great for stirring and tossing everything without scraping the pan.
- Pot with lid – to cook or steam rice for serving alongside the dish.
Flavor Variations & Add-Ins
- Swap beef for chicken breast or thighs for a lighter, leaner dish that cooks quickly.
- Add sliced bell peppers or snap peas for color, crunch, and extra veggie goodness.
- Stir in a pinch of crushed red pepper flakes or a dash of chili garlic sauce for heat and zing.
- Boost umami by mixing in a teaspoon of hoisin sauce or a splash of fish sauce in the sauce.
How to Make Chinese Beef and Broccoli
Ingredients You’ll Need:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 1 large head of broccoli, cut into florets
- 3 tbsp soy sauce (divided)
- 2 tbsp oyster sauce
- 1 tbsp cornstarch (divided)
- 1 tsp baking soda (optional, for tenderizing beef)
- 2 tsp sesame oil
- ½ cup beef broth or water
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp vegetable oil or canola oil
- 1 tsp sugar
- Cooked white rice, for serving
- Sesame seeds, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 10 minutes to cook, so you can have dinner ready in just 20 minutes! If you choose to marinate the beef a bit longer for extra tenderness, add about 15 minutes to your prep time.
Step-by-Step Instructions:
1. Prepare the Beef:
Toss the thin slices of beef in a bowl with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and baking soda if you’re using it. Let this marinate for at least 15 minutes—it helps make the beef extra tender.
2. Blanch the Broccoli:
Bring a pot of water to a boil, then add the broccoli florets and cook for 1-2 minutes, until they turn bright green and are just tender. Quickly drain them and plunge into a bowl of ice water to stop cooking and keep their color fresh. Drain again and set aside.
3. Mix the Sauce:
In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, oyster sauce, 1 tablespoon of cornstarch, beef broth or water, sesame oil, sugar, and a pinch of pepper. This will give your dish that flavorful, glossy finish.
4. Cook the Beef:
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Spread the beef in a single layer and cook for 2-3 minutes until nicely browned and almost cooked through. Remove the beef from the pan and set it aside for now.
5. Sauté Garlic and Ginger:
Add the other tablespoon of oil to the pan. Toss in the minced garlic and grated ginger and cook for about 30 seconds, just until you can smell their delicious aroma.
6. Combine Beef and Broccoli:
Put the beef back in the pan along with the blanched broccoli. Give everything a good stir to mix it up.
7. Add the Sauce:
Stir your sauce once more and pour it over the beef and broccoli. Cook for 1-2 minutes, tossing it all together, until the sauce thickens and beautifully coats every bite.
8. Serve and Enjoy:
Serve your tasty beef and broccoli over warm white rice. Sprinkle sesame seeds over the top if you like a little extra crunch. Dig in and enjoy your homemade Chinese classic!
Can I Use Frozen Broccoli for This Recipe?
Yes, but fresh broccoli gives the best texture and color. If using frozen, thaw and drain it well before cooking to avoid extra moisture making the sauce watery.
How Do I Store Leftovers?
Place any leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, stirring occasionally to heat evenly.
Can I Substitute the Beef with Another Protein?
Absolutely! Chicken breast or thighs work great, and tofu is a tasty vegetarian option. Adjust cooking times accordingly since these proteins may cook faster.
Is It Okay to Skip the Baking Soda?
Yes, baking soda is optional. It helps tenderize the beef quickly, but if you prefer not to use it, just marinate the beef longer with soy sauce and cornstarch for good tenderness.
