Quick Chinese Beef and Broccoli Stir-Fry at Home (Print Version)
Make tender beef and crisp broccoli at home with this easy Chinese stir-fry recipe. Perfect for weeknights, full of flavor, and so simple!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Chinese-American
Dietary: Contains Soy, Shellfish (Oyster Sauce)
# Ingredients:
→ Main Players
01 -
1 lb flank steak, thinly sliced against the grain
02 -
4 cups broccoli florets
→ Sauce Essentials
03 -
1/2 cup beef broth
04 -
1/4 cup low-sodium soy sauce
05 -
2 tbsp oyster sauce
06 -
1 tbsp brown sugar
07 -
1 tbsp cornstarch (divided)
08 -
1 tsp sesame oil
09 -
2 cloves garlic, minced
10 -
1 tbsp fresh ginger, grated
→ For the Sizzle
11 -
2 tbsp vegetable oil (or other neutral oil)
→ For Serving
12 -
Cooked white or brown rice
13 -
Toasted sesame seeds (optional)
14 -
Chopped green onions (optional)
# Instructions:
01 -
First things first, slice that flank steak thinly against the grain. This is crucial for tender beef; seriously, don't skip this step! Then, toss the beef with a tablespoon of soy sauce and a teaspoon of cornstarch. Let it hang out for a bit while you get the broccoli ready. For the broccoli, I usually steam or blanch it for just 2-3 minutes until it's bright green and still has a bite. This is where I learned from my overcooked mistake—we want crisp-tender, not mush!
02 -
In a small bowl, whisk together the remaining soy sauce, oyster sauce, beef broth, brown sugar, sesame oil, and the rest of the cornstarch. Make sure that cornstarch is fully dissolved, or you’ll end up with a clumpy sauce, and nobody wants that! Give it a good whisk until everything is smooth and ready to go. This sauce is the magic that transforms humble ingredients into a delicious Chinese Beef and Broccoli feast, so take your time here.
03 -
Heat a large skillet or wok over medium-high heat with a bit of oil. Once it's shimmering, add your marinated beef in a single layer. Don't overcrowd the pan, or the beef will steam instead of sear. You want a nice brown crust on it, so work in batches if you need to. I always smell that amazing savory aroma when the beef hits the hot pan—it's the best! Cook for just 2-3 minutes per side until beautifully browned.
04 -
Once the beef is seared, remove it from the pan and set it aside. Add a little more oil if needed, then toss in your minced garlic and grated ginger. Oh, the smell! Sauté for about 30 seconds until they’re fragrant; you’ll know because your kitchen will start smelling like a dream. Be careful not to burn them, as burned garlic is just bitter and sad.
05 -
Now, pour your prepared sauce into the pan with the aromatics. Bring it to a gentle simmer, stirring constantly. You'll see it start to thicken beautifully thanks to that cornstarch. This is where the sauce really comes alive, developing that glossy, rich texture that coats everything so perfectly. It’s so satisfying to watch it transform!
06 -
Add the seared beef and the blanched broccoli back into the pan with the thickened sauce. Toss everything gently to ensure every piece of beef and every floret of broccoli is coated in that glorious, glossy sauce. Let it warm through for just a minute or two. The vibrant green of the broccoli against the dark, rich sauce is just so inviting. You've just made your very own delicious Chinese Beef and Broccoli!
# Notes:
01 -
Don't overcrowd your pan when searing the beef; it's a mistake I made often, and it prevents that lovely brown crust.
02 -
Always mix cornstarch with cold liquid before adding it to hot sauce to avoid lumps—learned that the hard way!
03 -
Blanch your broccoli just until bright green and tender-crisp; soggy broccoli is a no-go for this Easy Chinese Beef and Broccoli.
04 -
Serve over fluffy white rice for the ultimate comfort meal, let that sauce soak in!
# Equipment Needed:
01 -
Large skillet or wok
02 -
mixing bowls
03 -
whisk
# Nutrition (Per Serving):
Calories: 450
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 30g