This Chinese Beef and Broccoli is what I make when I'm craving takeout but don't want to spend twenty bucks or wait an hour. Tender sliced beef, crisp broccoli florets, savory brown sauce that coats everything perfectly. Tastes exactly like what you'd get from your favorite Chinese restaurant but you make it in your own kitchen in about twenty minutes. I've been making this beef and broccoli recipe for five years now and my family requests it at least twice a month. My kids actually eat their vegetables when they're covered in this sauce.
Why You'll Love This Chinese Beef and Broccoli
I'm not someone who makes complicated stir fries normally. But this one actually works every single time.
What Actually Works: This Chinese Beef and Broccoli uses a simple marinade that makes cheap flank steak taste tender and expensive. You slice the beef thin against the grain, toss it with cornstarch and soy sauce, let it sit for ten minutes. Then you stir fry everything in a hot wok or skillet. The sauce is just soy sauce, oyster sauce, garlic, ginger, and a bit of sugar. Takes longer to order takeout than to make this beef and broccoli stir fry yourself. The broccoli stays crisp and bright green instead of mushy.
Why Other Methods Fail: Most stir fry beef and broccoli recipes mess up the beef texture. Some skip the marinade so the meat comes out tough and chewy. Others cook everything at once instead of in batches so you end up steaming instead of stir frying. A bunch of recipes I tested had watery sauce because they didn't use a cornstarch slurry. Some overcook the broccoli until it's gray and soggy. This homemade beef and broccoli recipe keeps it simple with proper technique.
The thing that changed everything: Learning to slice the beef super thin against the grain. My first attempts at Chinese Beef and Broccoli I cut the meat with the grain in thick chunks. It was so chewy I nearly broke a tooth. Tasted good but the texture was all wrong. Started cutting thin slices across the grain and suddenly the beef was tender enough to cut with a fork. The marinade penetrates better too. Once I figured out proper slicing technique, this beef broccoli stir fry went from frustrating to my easiest weeknight dinner.
Jump to:
- Why You'll Love This Chinese Beef and Broccoli
- What You'll Need for Chinese Beef and Broccoli
- How to Make Chinese Beef and Broccoli
- Top Tip
- Ingredient Substitutions & Variations
- Storage and Serving Instructions
- What to Serve With Chinese Beef and Broccoli
- My Chinese Beef and Broccoli Journey
- FAQ
- More Recipes You'll Love
- Chinese Beef and Broccoli
- Related
- Pairing
What You'll Need for Chinese Beef and Broccoli
For the Beef
- Flank steak or sirloin
- Soy sauce
- Cornstarch
- Sesame oil
For the Stir Fry
- Fresh broccoli florets
- Garlic cloves
- Fresh ginger
- Vegetable oil for cooking
For the Sauce
- Soy sauce (use low sodium if you want less salt)
- Oyster sauce (this is the secret ingredient)
- Brown sugar (balances the saltiness)
- Rice vinegar (adds brightness)
- Cornstarch slurry (thickens the sauce)
- Water or beef broth
Optional Toppings
- Sesame seeds
- Sliced green onions
- Red pepper flakes for heat
Standard grocery store ingredients. Nothing fancy or hard to find. The key is having everything prepped before you start cooking because stir frying moves fast. Exact measurements are in the recipe card so you get the proportions right.
How to Make Chinese Beef and Broccoli
1. Prep and Marinate the Beef
Slice flank steak into thin strips against the grain. Put the beef in a bowl with soy sauce, cornstarch, and sesame oil. Mix it all together and let it sit for 10 minutes while you prep everything else. This marinade tenderizes the meat and helps create that velvety texture you get at restaurants.
2. Make the Sauce
Whisk together soy sauce, oyster sauce, brown sugar, rice vinegar, and water in a small bowl. Mix cornstarch with a bit of water to make a slurry and add it to the sauce. Set it aside. Having the sauce ready before you start cooking is crucial because stir frying happens fast.
3. Stir Fry the Beef
Heat your wok or large skillet over high heat until it's smoking hot. Add oil and swirl to coat. Add the marinated beef in a single layer. Let it sit for 30 seconds without touching it so it gets a nice sear. Flip and cook another minute until just done. Don't overcook or it gets tough. Remove beef to a plate.
4. Cook the Broccoli
Add a bit more oil to the same pan. Toss in the broccoli and stir fry for 2 minutes. Add a splash of water and cover for 1 minute to steam. This gets the broccoli tender but still crisp. Add garlic and ginger, stir fry for 30 seconds until fragrant.
5. Combine Everything
Return the beef to the pan with the broccoli. Pour in the sauce and toss everything together. Cook for 1 to 2 minutes until the sauce thickens and coats everything. The sauce should be glossy and cling to the beef and broccoli. Serve immediately over steamed rice.
That's it. You just made Chinese Beef and Broccoli that tastes like takeout but costs half as much and is ready faster than delivery would arrive. The key is high heat and working quickly so everything stays tender and crisp.
Top Tip
Get your pan smoking hot before adding anything for this Chinese Beef and Broccoli. This matters way more than most people realize.
A lukewarm pan steams your food instead of searing it. The beef releases moisture and turns gray instead of getting that nice brown crust. The broccoli gets soggy. The whole dish ends up watery and bland. I made this mistake for years wondering why my beef and broccoli stir fry never tasted like restaurant versions.
Heat your wok or skillet over high heat until you see wisps of smoke. Then add oil and let it shimmer. Now you're ready to cook. Everything should sizzle when it hits the pan. Work in batches if your pan isn't huge. Overcrowding drops the temperature and you end up steaming instead of stir frying.
Also slice your beef paper thin. Thick chunks don't cook evenly and stay tough no matter how long you marinate them. Thin slices against the grain cook fast and stay tender in your Chinese Beef and Broccoli.
Ingredient Substitutions & Variations
Different Proteins
Chicken breast or thighs work great instead of beef. Slice thin and marinate the same way. Shrimp cooks even faster, just 2 minutes total. Pork tenderloin is good too for this beef and broccoli recipe.
Vegetable Options
Add snap peas, bell peppers, or mushrooms along with the broccoli. Baby bok choy instead of broccoli makes it more authentic. Carrots sliced thin add color and sweetness to your stir fry beef and broccoli.
Sauce Modifications
Skip the oyster sauce if you're vegetarian and use mushroom sauce or hoisin instead. Add sriracha or chili oil for spicy Chinese Beef and Broccoli. More brown sugar makes it sweeter like Americanized takeout.
Make It Healthier
Use less oil and more water for steaming. Low sodium soy sauce cuts the salt. Cauliflower rice instead of white rice lowers carbs. Load up on extra vegetables for this Asian beef and broccoli.
Noodle Version
Toss with cooked lo mein noodles instead of serving over rice. Makes it Chinese beef and broccoli noodles. Use the same sauce but add a bit more for coating the noodles.
Slow Cooker Method
Put everything in a slow cooker for 4 hours on low if you want hands off cooking. The beef won't have the same texture as stir fried but it's easier. Good for meal prep Chinese beef and broccoli slow cooker style.
Storage and Serving Instructions
This Chinese Beef and Broccoli keeps pretty well for leftovers which is rare for stir fry.
Refrigerator: Store in an airtight container for up to 3 days. The beef stays tender but the broccoli gets softer. Reheat in a hot skillet for best results. Microwave works but the texture suffers.
Freezer: Freezes okay for up to 2 months. The broccoli gets mushy when thawed so this works better if you're mixing it with noodles or fried rice. Thaw in the fridge overnight before reheating.
Meal Prep: Make a big batch on Sunday and portion it out with rice for weekday lunches. Keeps the sauce separate until you're ready to eat if you want the broccoli to stay crisp.
Serving: Always serve this beef and broccoli stir fry over steamed white rice or fried rice. The sauce is too good to waste. Garnish with sesame seeds and sliced green onions. Pair with egg rolls or spring rolls for a full Chinese takeout experience at home.
What to Serve With Chinese Beef and Broccoli
Rice Options
Steamed jasmine rice is classic. Fried rice makes it feel more like a complete meal. Brown rice if you want healthier. Cauliflower rice for low carb Chinese Beef and Broccoli.
Side Dishes
Egg drop soup, wonton soup, or hot and sour soup. Spring rolls or egg rolls. Crab rangoon if you're feeling indulgent. Steamed dumplings round out the meal.
Complete Dinner
Serve this beef broccoli stir fry with another stir fry like kung pao chicken. Add some orange chicken for the kids. Make a whole spread that feels like Chinese takeout night but costs way less.
Drinks
Hot jasmine tea, iced green tea, or even beer pairs well. My husband drinks ginger ale with his Chinese Beef and Broccoli which is weird but works.
My Chinese Beef and Broccoli Journey
I first tried making Chinese Beef and Broccoli about five years ago when we were broke and couldn't afford takeout. Figured how hard could it be. Bought flank steak, broccoli, and some sauces.
First batch was a disaster. Cut the beef into big chunks with the grain because I didn't know better. Cooked everything in a barely warm pan because I was scared of burning it. The beef was so tough and chewy my jaw hurt. The broccoli turned to mush. The sauce was watery and bland. My husband ate it to be nice but I could tell he was suffering. We ordered pizza after.
Second attempt I watched some videos about stir frying. Learned to slice the beef thin against the grain. Got my pan way hotter. Used a proper marinade with cornstarch. Suddenly the Chinese Beef and Broccoli was actually edible. The beef was tender. The broccoli stayed crisp. The sauce was still a bit thin but at least it tasted right. My kids tried it and didn't immediately reject it which felt like a win.
Third time I figured out the cornstarch slurry for thickening the sauce. Also learned to cook the beef and broccoli separately then combine them. Game changer. Everything cooked perfectly without anything getting overcooked. The sauce clung to everything like it should. My husband had seconds and asked when I was making it again.
Now I make this beef and broccoli stir fry at least twice a month. It's faster than ordering takeout and tastes just as good. My kids actually request it. I've taught three friends how to make it and they all say the same thing: why did we ever pay for takeout when this is so easy?
FAQ
What is Chinese beef and broccoli sauce made of?
Chinese Beef and Broccoli sauce is made from soy sauce, oyster sauce, brown sugar, rice vinegar, and a cornstarch slurry for thickening. Some recipes add garlic, ginger, and sesame oil directly to the sauce. The oyster sauce is the secret ingredient that gives it that deep savory flavor you get at restaurants. You can adjust the brown sugar for sweetness and the soy sauce for saltiness. The cornstarch slurry at the end makes it thick and glossy so it coats the beef and broccoli instead of pooling at the bottom of your plate.
How do Chinese get beef so tender?
Chinese restaurants make beef tender by using a technique called velveting. You marinate thin sliced beef in cornstarch, soy sauce, and sometimes egg white. The cornstarch creates a protective coating that keeps moisture in while the beef cooks. Slicing against the grain is crucial too. This cuts through the muscle fibers so they're shorter and easier to chew. The quick high heat cooking for Chinese Beef and Broccoli means the beef doesn't have time to toughen up. Some restaurants also use baking soda in the marinade but that can make the texture weird if you overdo it.
What cut of meat is used for beef and broccoli?
Flank steak is the most common cut for beef and broccoli recipe because it's affordable and has good beefy flavor. Sirloin works great too and is a bit more tender. Skirt steak is similar to flank and works well. Some people use ribeye or strip steak if they want something more tender but that gets expensive. Whatever cut you use, slice it thin against the grain. Even tough cuts become tender when sliced properly and marinated. I usually buy whatever's on sale between flank and sirloin.
What is the secret to good beef and broccoli?
The secret to perfect Chinese Beef and Broccoli is three things: super high heat, proper beef slicing, and not overcrowding your pan. High heat sears the beef and keeps the broccoli crisp instead of soggy. Slicing thin against the grain makes even cheap beef tender. Cooking in batches prevents steaming. Also the marinade with cornstarch is crucial for that velvety restaurant texture. And don't skip the oyster sauce in the sauce. That's what makes it taste like takeout instead of homemade stir fry.
More Recipes You'll Love
After you master this Chinese Beef and Broccoli, try my Ham and Cheese Puff Pastry Christmas Trees for an impressive appetizer that's actually easy. My Salted Caramel Fudge Truffles make the perfect sweet treat after a savory dinner. And my Turtle Cheesecake gives you another show stopping dessert that people always request.
Chinese Beef and Broccoli
Ingredients
Equipment
Method
- Slice flank steak into thin strips against the grain. In a bowl, combine the beef with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and sesame oil. Mix well and let sit for 10 minutes while you prep everything else. This tenderizes the meat and creates that velvety texture.
- In a small bowl, whisk together 2 tablespoons soy sauce, oyster sauce, brown sugar, rice vinegar, and water or broth. Mix remaining 1 tablespoon cornstarch with 2 tablespoons water to make a slurry and add it to the sauce. Set aside.
- Heat your wok or large skillet over high heat until smoking hot. Add 2 tablespoons vegetable oil and swirl to coat. Add the marinated beef in a single layer. Let it sit for 30 seconds without touching so it gets a nice sear. Flip and cook another minute until just done. Remove beef to a plate.
- Add remaining 1 tablespoon oil to the same pan. Add broccoli and stir fry for 2 minutes. Add a splash of water and cover for 1 minute to steam. Add garlic and ginger, stir fry for 30 seconds until fragrant.
- Return the beef to the pan with the broccoli. Pour in the sauce and toss everything together. Cook for 1 to 2 minutes until the sauce thickens and coats everything. The sauce should be glossy and cling to the beef and broccoli. Garnish with green onions and sesame seeds if using. Serve immediately over steamed rice.
Nutrition
Notes
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Pairing
These are my favorite dishes to serve with Chinese Beef and Broccoli:
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