The Best Chinese Beef and Broccoli

If you’re anything like me, you’ve probably had one of those whirlwind days—the kind where the laundry’s piled up, the dog’s tracked mud through the house, and dinner sneaks up on you faster than a summer storm in Kentucky. That’s exactly why I keep recipes like this Chinese Beef and Broccoli in my back pocket. It’s quick, hearty, and tastes like something you’d get from your favorite takeout spot—but made with simple ingredients you probably already have on hand.

What I love most about this dish is how it brings big, bold flavor without a fuss. Tender strips of beef soak up a rich, savory sauce with hints of garlic and ginger, while the broccoli stays crisp and fresh, adding that just-right bite. It’s a one-pan wonder that comes together in under 30 minutes, which means more time for porch sitting, catching up with your family, or just putting your feet up after a long day.

Whether you’re cooking for picky kids, a hungry spouse, or just yourself, this recipe checks all the boxes. It’s budget-friendly, better than takeout, and can be served over rice, noodles, or even cauliflower rice if you’re keeping things light. Plus, it reheats beautifully—if there’s any left, that is.

So if you’re craving comfort with a little kick, this Chinese Beef and Broccoli is sure to hit the spot. It’s a keeper, friend—one of those meals that’ll find its way into your weekly rotation before you know it.

Ingredients You’ll Need

This Chinese Beef and Broccoli recipe is simple, comforting, and made with pantry-friendly ingredients. No fancy sauces or cooking wine—just everyday staples that come together to make something really special. Here’s everything you’ll need to bring this dish to life:

For the Beef

1 pound flank steak or sirloin, thinly sliced against the grain
2 tablespoons cornstarch
1 tablespoon soy sauce
1 tablespoon neutral oil (like canola or vegetable)
1/4 teaspoon baking soda (optional, helps tenderize the beef)

Tip from my kitchen: Slicing the beef thin and marinating it just a bit with cornstarch and baking soda keeps it tender and helps it sear beautifully when it hits the hot pan.

For the Sauce

1/4 cup low-sodium soy sauce
1/4 cup beef broth (or water, if that’s what you have on hand)
2 tablespoons oyster sauce
1 tablespoon brown sugar
1 tablespoon cornstarch
2 teaspoons sesame oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger if that’s what’s in the pantry)

This sauce is sweet, savory, and just thick enough to cling to every bite. If you like a little heat, a pinch of red pepper flakes wouldn’t hurt one bit.

For the Stir-Fry

2 tablespoons neutral oil, divided
3 cups broccoli florets (fresh is best, but frozen works too—just thaw and pat dry)
1/4 cup water (for steaming the broccoli while it cooks)
Cooked white rice, for serving (optional, but highly recommended)
Sesame seeds or chopped green onions, for garnish (optional, but makes it pretty)

You don’t need a wok to make this—just a good hot skillet and a little patience. The broccoli should stay bright green with a bit of crunch, and the beef should be just-cooked, not overdone. That way, every bite’s got some texture and loads of flavor.

These ingredients come together to create a dish that’s fast enough for weeknights and tasty enough for guests. It’s the kind of recipe you can count on—simple, soulful, and full of comfort, just the way home cooking ought to be.

How to Make Chinese Beef and Broccoli

This recipe comes together in four easy steps—just the kind of no-fuss cooking I’ve always loved. With a little bit of prep and a hot skillet, you’ll have a hearty, flavorful dish on the table in no time. Here’s how to make it, step by step.

Step 1: Marinate the Beef

Start by slicing 1 pound of flank steak or sirloin thinly against the grain. This is the secret to tender, melt-in-your-mouth beef. Place the sliced beef in a bowl and toss it with:

2 tablespoons cornstarch
1 tablespoon soy sauce
1 tablespoon neutral oil
1/4 teaspoon baking soda (optional, but helps tenderize the beef)

Let that sit while you prepare the rest—about 15 to 20 minutes is perfect. This quick marinade gives the beef a silky texture and helps it brown up nicely in the pan.

Step 2: Prepare the Sauce

In a small bowl or liquid measuring cup, whisk together:

1/4 cup low-sodium soy sauce
1/4 cup beef broth (or water)
2 tablespoons oyster sauce
1 tablespoon brown sugar
1 tablespoon cornstarch
2 teaspoons sesame oil
3 cloves garlic, minced
1 teaspoon fresh grated ginger (or 1/2 teaspoon ground ginger)

This sauce is where all the magic happens—it’s savory, a little sweet, and packed with bold flavor. The cornstarch thickens it up just enough so it clings to every piece of beef and broccoli.

Step 3: Stir-Fry the Ingredients

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once the oil’s shimmering, add the marinated beef in a single layer. Don’t crowd the pan—cook it in batches if needed. Let it sear for a minute or two before stirring, then cook until browned and just cooked through, about 3–4 minutes total. Remove the beef from the pan and set aside.

In the same skillet, add another 1 tablespoon of oil and toss in 3 cups of broccoli florets. Stir-fry for 2 minutes, then add 1/4 cup water and cover the skillet with a lid. Let the broccoli steam for another 2–3 minutes until it’s tender-crisp and bright green.

Step 4: Combine and Serve

Give your sauce a quick stir to make sure the cornstarch hasn’t settled, then pour it into the pan with the broccoli. Cook for 30 seconds, stirring constantly, until the sauce begins to thicken. Add the beef back to the pan and toss everything together until the beef and broccoli are well coated and heated through—about 1–2 more minutes.

Serve your Chinese Beef and Broccoli over warm white rice, brown rice, or even noodles. If you like, sprinkle a few sesame seeds or chopped green onions on top for a little extra flair.

And there you have it—a comforting, takeout-style meal that’s homemade, hearty, and full of love. From my kitchen to yours, enjoy every bite.

Tips for the Best Beef and Broccoli

This dish is simple at heart, but a few small tricks can make it truly shine. Here are some of my tried-and-true tips for getting the most flavor and tenderness out of every bite of beef and broccoli:

1. Slice the Beef Thin and Against the Grain

This is the key to tender beef. Look at the direction the muscle fibers run, then slice across them, not with them. Cutting thin, even pieces also helps the meat cook quickly and soak up all that tasty sauce.

2. Don’t Skip the Cornstarch Marinade

Tossing the beef with cornstarch helps seal in moisture and gives it that silky, restaurant-style texture. The bit of baking soda is optional, but it helps break down the meat fibers just enough to make each piece extra tender.

3. Use High Heat for Stir-Frying

Get your skillet nice and hot before adding the beef. A hot pan helps sear the meat quickly, locking in juices without overcooking. Same goes for the broccoli—you want a bit of char and crunch, not soggy florets.

4. Steam the Broccoli Briefly

After stir-frying the broccoli for a couple minutes, add a splash of water and cover the pan. This quick steam keeps the broccoli bright green and tender without turning it mushy.

5. Stir the Sauce Before Adding

Cornstarch tends to settle at the bottom of the bowl, so give your sauce one last stir before pouring it into the skillet. This ensures it thickens evenly and coats everything just right.

6. Customize to Your Taste

Like a little heat? Add red pepper flakes. Want extra veggies? Toss in bell peppers, snap peas, or mushrooms. This dish is flexible, so make it your own.

Happy cooking, friend—you’ve got this!

Common Substitutions and Variations

One of the best things about a recipe like Chinese Beef and Broccoli is how flexible it is. Whether you’re working with what’s in your fridge or just want to change things up a bit, here are some easy swaps and variations that still deliver big on flavor.

1. Beef Substitutes

If you don’t have flank steak or sirloin, no worries—skirt steak, flat iron steak, or even thinly sliced chuck roast will do just fine. Just be sure to cut it thin and against the grain for tenderness.

2. No Oyster Sauce?

Oyster sauce gives the dish its rich umami flavor, but if you’re out, you can mix 2 tablespoons of soy sauce with 1 teaspoon of brown sugar as a quick stand-in. It won’t be exactly the same, but it’ll still taste delicious.

3. Swap the Broccoli

Broccoli is classic, but don’t be afraid to use broccolini, snap peas, green beans, bell peppers, or even baby bok choy. Use what you have on hand, or mix in a few different veggies for color and crunch.

4. Gluten-Free Option

To make this dish gluten-free, use gluten-free tamari in place of soy sauce and make sure your oyster sauce is labeled gluten-free (or skip it and add a splash of extra tamari and a bit more sugar).

5. Lower-Carb Version

Skip the rice and serve your beef and broccoli over cauliflower rice or zucchini noodles for a lighter, low-carb version that still tastes like comfort food.

6. Add a Kick

If your crowd likes it spicy, stir in a teaspoon of sriracha or a sprinkle of red pepper flakes to the sauce. A little heat goes a long way!

Cooking should be fun, flexible, and fuss-free—so don’t be afraid to make this recipe your own.

Frequently Asked Questions

1. Can I use frozen broccoli instead of fresh?

Absolutely! Frozen broccoli works just fine in this recipe. Just make sure to thaw it completely and pat it dry with a paper towel before cooking. This helps prevent excess moisture in the skillet, which can make the dish watery instead of saucy.

2. What’s the best cut of beef to use?

Flank steak is my go-to for this dish because it’s lean and tender when sliced thin. Sirloin, skirt steak, or flat iron steak also work well. The key is slicing it against the grain to keep the meat tender, no matter which cut you choose.

3. Can I make this ahead of time?

You sure can. The beef can be sliced and marinated up to a day in advance, and the sauce can be mixed ahead of time and stored in the fridge. Once cooked, leftovers reheat beautifully in a skillet or microwave—just don’t overcook the beef during reheating to keep it tender.

4. Is this recipe kid-friendly?

Yes! The sauce is flavorful but mild, with just a touch of sweetness that tends to be a hit with little ones. If you’re feeding picky eaters, you can always skip the ginger or serve the sauce on the side the first time. It’s a great way to sneak some veggies in without a fuss.

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The Best Chinese Beef and Broccoli