Chinese Beef and Broccoli Recipe
Have you ever gotten that longing for takeout but just don’t want to wait or spend the extra cash? Same as me.
That’s exactly why this Chinese Beef and Broccoli is a must in my kitchen. It’s quick, flavorful, and honestly… better than most restaurants ou there.
Let’s make it together tonight?
How to Make Chinese Beef and Broccoli
Let’s break it down step-by-step so you’ll nail it the first time and every time after. No need to overcomplicate this, just fresh ingredients and you’ll be ready to go.
Ingredients You’ll Need
- 1 lb (450g) flank steak, thinly sliced against the grain
- 1 tbsp cornstarch
- 2 tbsp soy sauce (for marinade)
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp sesame oil
- 3 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 tbsp neutral oil (like canola or vegetable)
- 4 cups broccoli florets
- 1/4 cup water or beef broth (for steaming broccoli)
- 2 tbsp soy sauce (for stir-fry sauce)
- 1 tbsp brown sugar
- Cooked white rice, for serving
Step-by-Step Cooking Instructions
Step 1: Marinate the Beef
Throw the thinly sliced flank steak with 1 tbsp soy sauce and 1 tbsp cornstarch. Let it sit for 15–20 minutes. This keeps the meat tender and gets you that silky-smooth texture you love from takeout.
Step 2: Mix the Sauce
In a small bowl, stir together the remaining 2 tbsp soy sauce, oyster sauce, hoisin sauce, brown sugar, and sesame oil. Set this aside—you’ll be glad you did later.
Step 3: Cook the Broccoli
Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the broccoli florets and 1/4 cup water (or broth). Cover with a lid and steam for about 2–3 minutes until bright green and just tender. Remove and set aside.
Step 4: Sear the Beef
In the same skillet, add the other tablespoon of oil. Once hot, add the beef. Don’t crowd the pan, cook in batches if needed. Sear each piece for 1–2 minutes per side until browned. Remove the beef and keep warm.
Step 5: Build the Flavor
Reduce heat slightly. Add garlic and ginger to the skillet. Sauté for 30 seconds, then return the beef and broccoli to the pan.
Step 6: Bring it Together
Pour in the sauce. Throw everything to coat. Let it bubble for 1–2 minutes until everything’s glossy and well-coated.
Step 7: Serve
Scoop it over a bed of hot white rice. And yes, go back for seconds.
Common Mistakes to Avoid
- Overcooking the broccoli. Mushy broccoli? No, thank you. Keep it snappy.
- Crowding the beef. You want browning, not boiling. Cook in batches.
- Skipping the marinade. That step makes all the difference. Give it the time.
- Using low heat. Stir-fry magic happens on high heat. Let your pan get HOT.
Recipe Best Tips
- Slice the beef thin, like paper-thin. It soaks in more flavor and cooks lightning fast.
- Use fresh ginger and garlic, not the pre-minced stuff in a jar.
- Want it saucier? Double the sauce mix. You’re welcome.
- Don’t skimp on the oyster sauce, it’s the flavor bomb here.
Serving Suggestions
⑴ Classic: Serve it over fluffy white rice.
⑵ Fancy: Try it with jasmine or brown rice.
⑶ Low-carb: Spoon it into lettuce cups.
⑷ Add-ons: Toss in mushrooms or snap peas for more veggies.
Storage and Freezing
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: A quick zap in the microwave or a toss in a skillet works.
- Freezer: Yep, you can freeze it! Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions (FAQs)
Q: Can I use a different cut of beef?
A: Yes! Sirloin or ribeye works too, just keep it thinly sliced.
Q: Is oyster sauce necessary?
A: It adds depth, but you can sub with extra soy sauce and a splash of Worcestershire.
Q: Can I make this vegetarian?
A: Totally. Swap the beef for tofu and use a vegetarian oyster sauce.
Q: What if I don’t have hoisin sauce?
A: Skip it or add a little extra brown sugar and soy sauce to balance.
Q: How thin should I slice the beef?
A: As thin as you can get it. Try freezing the meat for 15 minutes, it helps with slicing.
Q: Can I add other veggies?
A: Absolutely. Bell peppers, carrots, snow peas—go wild.
Q: Is this recipe spicy?
A: Not at all, but you can add red pepper flakes or a squirt of sriracha if you like heat.
Conclusion
So, that’s it. Chinese Beef and Broccoli made easy, fast, and absolutely delicious.
If you try this recipe, I’d love to know how it went—snap a pic and drop a comment. Cooking at home never looked (or tasted) so good.
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Chinese Beef And Broccoli
Ingredients
Ingredients for Chinese Beef and Broccoli
For the Beef:
- 1 lb 450g flank steak – Thinly sliced against the grain (can also use sirloin or ribeye)
- 1 tbsp cornstarch – Helps tenderize the beef and thicken the sauce
- 2 tbsp soy sauce – Adds flavor and helps marinate the meat
- 1 tbsp vegetable oil – For cooking
For the Sauce:
- 1/2 cup low-sodium soy sauce – Regular soy sauce works too but low-sodium keeps it from being too salty
- 1/4 cup beef broth – Adds depth; can substitute with water
- 2 tbsp brown sugar – Balances the salty and savory flavors
- 1 tbsp oyster sauce – Adds richness optional, but highly recommended
- 1 tbsp cornstarch – Helps thicken the sauce
- 3 cloves garlic minced – Fresh garlic is best for bold flavor
- 1 tsp grated ginger – Optional but adds a fresh slightly spicy kick
For the Broccoli:
- 3 cups broccoli florets – Fresh is best but frozen works (just thaw and pat dry first)
- 1 tbsp water – Helps steam the broccoli
- 1 tbsp vegetable oil – For stir-frying
Optional Add-Ins:
- 1/2 tsp red pepper flakes – If you like a little heat
- Sesame seeds – For garnish
- Chopped green onions – Adds extra flavor and color
Instructions
How to Cook Chinese Beef and Broccoli: A Step-by-Step Guide
- Follow these simple steps, and in no time, you’ll have a restaurant-worthy meal right in your kitchen!
Step 1: Prep the Ingredients
- Slice the beef thinly against the grain. This keeps it tender and easy to chew.
- Marinate the beef by tossing it with soy sauce and cornstarch. Let it sit for at least 10 minutes while you prep everything else.
- Chop the broccoli into bite-sized florets. If using frozen, make sure it’s thawed and patted dry.
Step 2: Make the Sauce
- In a small bowl, whisk together soy sauce, beef broth, brown sugar, oyster sauce, cornstarch, garlic, and ginger.
- Set the sauce aside. It will be the magic that ties everything together.
Step 3: Cook the Broccoli
- Heat 1 tbsp oil in a large pan over medium-high heat.
- Add the broccoli and 1 tbsp water, then cover with a lid. Let it steam for 2 minutes until bright green and slightly tender.
- Remove from the pan and set aside.
Step 4: Sear the Beef
- Add another 1 tbsp oil to the pan and turn the heat to high.
- Spread the beef out in a single layer and let it sear for 30 seconds before stirring. This gives it a nice brown crust.
- Stir-fry for 2-3 minutes until the beef is just cooked through.
Step 5: Add the Sauce
- Pour in the prepared sauce and stir quickly.
- Let it cook for 1-2 minutes, stirring occasionally, until the sauce thickens and coats the beef.
Step 6: Combine and Serve
- Toss the broccoli back into the pan and stir everything together. Let it cook for another minute to soak up the flavors.
- Remove from heat and serve hot over steamed rice or noodles.
- Sprinkle with sesame seeds or green onions if you like a little extra flair.
- That’s it! Grab your chopsticks (or a spoon—no judgment here) and enjoy every bite.
Notes
- Slice beef thinly against the grain for the best texture.
- For extra crispy broccoli, stir-fry it separately before adding it to the sauce.
- Adjust the sauce thickness by adding more or less cornstarch.
- Like it spicy? Add red pepper flakes or sriracha!
