Chinese Beef and Broccoli is a classic dish packed with tender slices of beef and crisp, bright green broccoli all coated in a rich, flavorful sauce. The sauce usually has soy sauce, garlic, and a little bit of sweetness, making every bite deliciously satisfying. It’s a simple, hearty meal that feels like a warm hug on a plate.
I love making this dish because it’s quick to prepare but tastes like something you’d get from your favorite takeout spot. When I cook it, I make sure the broccoli stays nice and crunchy by adding it at just the right time. That little crunch is what really makes this dish stand out for me.
My favorite way to enjoy Chinese Beef and Broccoli is over a bed of steamed rice so the sauce can soak in perfectly. It’s the kind of dinner that everyone in the family asks for, and it always makes me happy when I see those plates scraped clean. Plus, it’s a great way to sneak in some veggies without any fuss!
Key Ingredients & Substitutions
Beef: Flank steak or sirloin works best because they’re tender and cook quickly. If you can’t find these, skirt steak or even thinly sliced ribeye are great alternatives. Just slice against the grain to keep it tender.
Broccoli: Fresh broccoli florets are ideal for that nice crunch. Frozen broccoli can work in a pinch but might turn mushy. Blanching helps keep the bright green color and crisp texture.
Soy Sauce & Oyster Sauce: These two build the backbone of the sauce. For a gluten-free option, use tamari instead of soy sauce. If you don’t have oyster sauce, mushroom sauce or hoisin sauce can add a similar depth.
Cornstarch: A little cornstarch keeps the sauce thick and glossy. If you don’t have it, arrowroot works well too, keeping the sauce smooth without changing the flavor.
How Can I Cook Keep My Beef Tender and Juicy?
Tender beef is the star of this dish, so handling it right makes a big difference. Here’s what I do:
- Slice Thinly: Cut the beef very thin against the grain. This breaks up the muscle fibers, making each bite easier to chew.
- Marinate: A short marinade with soy sauce and cornstarch helps tenderize and adds flavor. Don’t skip this step—even 10 minutes helps!
- High Heat Searing: Cook the beef quickly over medium-high heat without overcrowding the pan. This seals in juices and creates a nice browned crust.
- Don’t Overcook: Beef only needs a couple of minutes per side. It should stay juicy and slightly pink inside.
These simple steps help you get that perfect tender beef every time. It’s all about quick cooking and a good marinade!
Equipment You’ll Need
- Wok or large skillet – Great for cooking beef and broccoli quickly at high heat.
- Cutting board and sharp knife – Essential for slicing beef thinly and chopping broccoli evenly.
- Mixing bowls – Handy for marinating the beef and preparing the sauce separately.
- Spatula or wooden spoon – Perfect for stirring and tossing ingredients without scratching your pan.
- Steamer basket or pot – Useful if you want to steam or blanch the broccoli before stir-frying.
Flavor Variations & Add-Ins
- Swap beef with chicken or tofu for a lighter or vegetarian option that still soaks up the sauce well.
- Add sliced bell peppers or snap peas for extra crunch and color.
- Mix in a little chili garlic sauce or red pepper flakes if you like a bit of spice.
- Stir in cashews or sliced almonds at the end for a pleasant nutty texture.
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
- 2 tablespoons soy sauce (for marinade)
- 1 tablespoon cornstarch (for marinade)
For The Vegetables & Sauce:
- 3 cups broccoli florets
- 1/4 cup beef broth or water (for sauce)
- 1/4 cup oyster sauce
- 2 tablespoons soy sauce (for sauce)
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch (for sauce)
- 2 tablespoons vegetable oil (divided)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- Sesame seeds, for garnish
- Fresh cilantro, chopped, for garnish
To Serve:
- 3 cups cooked white jasmine rice
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, including slicing and marinating the beef. Cooking takes roughly another 10 minutes, including blanching broccoli and stir-frying. In total, you’ll be done in about 25 minutes — quick and delicious!
Step-by-Step Instructions:
1. Marinate the Beef:
In a medium bowl, mix the thinly sliced steak with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Stir well to coat all pieces. Let it rest and marinate for 10 to 15 minutes while you prepare the other ingredients.
2. Blanch the Broccoli:
Bring a pot of water to a boil and add the broccoli florets. Cook for about 2 minutes until they turn bright green and are just tender but still crisp. Drain and set the broccoli aside.
3. Prepare the Sauce:
In a small bowl, whisk together the beef broth, oyster sauce, 2 tablespoons soy sauce, brown sugar, sesame oil, and 1 teaspoon cornstarch until smooth. This will be your savory sauce to bring everything together.
4. Cook the Beef:
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the marinated beef in a single layer and cook for 2-3 minutes per side until browned and just cooked through. Remove from the pan and set aside.
5. Sauté Garlic and Ginger:
In the same pan, add the remaining tablespoon of vegetable oil. Quickly sauté the minced garlic and ginger until fragrant, about 30 seconds, being careful not to burn them.
6. Combine & Finish:
Return the cooked beef to the pan along with the blanched broccoli. Pour the prepared sauce over everything. Stir and cook for an additional 2-3 minutes, allowing the sauce to thicken and nicely coat the beef and broccoli.
7. Serve:
Place steamed jasmine rice in bowls and spoon the beef and broccoli mixture on top. Garnish with sesame seeds and fresh chopped cilantro for a fresh, nutty finish.
Enjoy your home-cooked Chinese Beef and Broccoli – a tasty, easy meal that’s full of flavor and ready in no time!
Can I Use Frozen Broccoli for This Recipe?
Yes, you can use frozen broccoli, but it’s best to thaw and drain it well before cooking to avoid excess moisture, which can make the dish soggy. Fresh broccoli gives a better crunch if you can get it!
What Can I Substitute for Oyster Sauce?
If you don’t have oyster sauce, you can use mushroom sauce or hoisin sauce as a vegetarian-friendly alternative. They provide a similar savory depth, though the flavor might be slightly different.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water or broth to loosen the sauce if it has thickened too much.
Can I Make This Dish Ahead of Time?
Absolutely! You can marinate the beef and prep the sauce and broccoli in advance. When ready, cook everything quickly for a fresh, tasty meal. Just avoid cooking too far ahead to keep the beef tender.