Tender beef and crisp-tender broccoli are coated in a glossy, savory stir-fry sauce. This easy Chinese beef and broccoli recipe is ready in just 30 minutes. It makes a quick and flavorful dinner with plenty of sauce for serving over rice.
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Beef and broccoli stir-fry is a popular Chinese-American takeout-style dish made with tender sliced flank steak and broccoli florets tossed in a savory brown stir-fry sauce.
My mom made this constantly when I was a kid just to get me to eat my green vegetables, and I loved eating it over steamed rice!
Through trial and error, I found that marinating the thinly sliced beef with a small amount of baking soda and cornstarch helps it cook up exceptionally tender and juicy. Slicing the beef against the grain also shortens the muscle fibers, making each bite easier to chew.
If you enjoy this stir-fry, try my chicken and broccoli or shrimp and broccoli stir-fry for another easy dinner.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Flank Steak: Its loose grain works well with the marinade and becomes tender when thinly sliced against the grain. Sirloin tip, tri-tip, or hanger steak also work.
- Broccoli Crown: Cut into similar-sized florets for even cooking. Frozen broccoli florets also work; see the FAQ below for cooking instructions.
- Ginger & Garlic: Use fresh aromatics for the best flavor.
- Water: Use room-temperature water to quickly steam the broccoli florets.
- Vegetable Oil: Use a neutral, high-smoke-point oil for searing. Canola, refined avocado, or peanut oil work well.
Stir-Fry Sauce
- Oyster Sauce: Vegetarian stir-fry sauce also works.
- Cornstarch: Potato starch also works.
- Chicken Stock: Use low-sodium chicken stock to better control the saltiness. Unsalted beef broth or cold water also work.
Beef Marinade
- Regular Soy Sauce: Light soy sauce also works. Use low-sodium soy sauce for a less salty result.
- Shaoxing Wine: Dry sherry also works.
- Toasted Sesame Oil: This is more flavorful than untoasted sesame oil.
- White Granulated Sugar
- Cornstarch & Baking Soda: The baking soda tenderizes the beef, while cornstarch helps it retain moisture during searing.
- White Pepper: Black pepper also works.
Note: Asian ingredients are typically available at most Asian grocery stores or online.
Expert Tips
- Prep everything before cooking because this stir-fry comes together very quickly.
- Use a large heavy pan to maintain high heat while searing the beef.
- Don't overcrowd the pan or the beef will steam instead of lightly browning.
- Don't overcook the broccoli or it will lose its crisp-tender texture.
Instructions
Below are step-by-step instructions on how to make beef and broccoli:
- Slice the beef: Slice the flank steak against the grain at a 45-degree angle into ¼-inch-thick pieces. For easier slicing, freeze the steak uncovered for 45-60 minutes first to slightly harden the exterior.
- Marinate the beef: Transfer the sliced beef to a large mixing bowl, add the marinade ingredients, and toss well to coat. Marinate for 15 minutes.
- Mix the sauce: Whisk the stir-fry sauce ingredients together until combined and the sugar has fully dissolved. Set aside.
- Sear the beef: Heat the oil in a large pan over medium-high heat. Add the beef in a single layer, working in batches if needed, and sear until lightly browned on the outside but slightly pink inside. Set aside.
- Steam the broccoli: Add the ginger, garlic, and broccoli florets to the hot pan, then add the water last. Stir-fry until the broccoli is bright green and crisp-tender and the water has evaporated, about 1 minute.
- Finish the stir-fry: Whisk the sauce again, then add it to the pan and simmer until thick and glossy, about 30-60 seconds. Return the beef and toss until evenly coated. Remove from heat and serve immediately.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. The broccoli will be softer and less crisp after freezing and thawing.
- Reheating: Microwave for 1-2 minutes until hot, or reheat in a skillet over medium heat for 3-5 minutes until warmed through.
Variations
- Gluten-Free: Use tamari instead of soy sauce, gluten-free oyster sauce, and dry sherry instead of Shaoxing wine.
- Spicy: Add 1 teaspoon chili oil or red chili flakes to the stir-fry sauce to taste.
Pairing Suggestions
- Steamed Jasmine Rice: The fluffy rice soaks up the extra savory stir-fry sauce.
- Stir-Fried Snow Pea Leaves: The tender garlicky greens add freshness alongside the rich beef.
- Egg Drop Soup: The light, savory soup makes a warm starter without making the meal too heavy.
FAQ
The beef may have been sliced with the grain, cut too thick, or overcooked. Slice it thinly against the grain, marinate it with the baking soda and cornstarch, and sear just until lightly browned outside but slightly pink inside.
Yes. Add the frozen broccoli directly to the hot pan and stir-fry until bright green and the excess moisture has evaporated. Skip the added water to prevent the sauce from becoming watery. The broccoli will be slightly softer than when using fresh.
More Like This
Check out my other beef recipes:
📖 Recipe
Easy Chinese Beef and Broccoli (30 Minutes)
Ingredients
- ½ lb flank steak
- 1 broccoli crown cut into florets
- ½ inch ginger sliced
- 2 garlic cloves minced
- 1 tablespoon vegetable oil or any neutral oil
- 2 tablespoon water at room temperature
Stir-Fry Sauce
- 3 tablespoon oyster sauce
- 1 tablespoon cornstarch
- ½ cup chicken stock low-sodium
Beef Marinade
- 1 tablespoon sesame oil toasted kind
- 1 tablespoon regular soy sauce or light soy sauce
- 2 teaspoon Shaoxing wine or dry sherry
- 1 teaspoon white granulated sugar
- 1 teaspoon cornstarch
- ¼ teaspoon baking soda
- ⅛ teaspoon white pepper or black pepper
Instructions
- Slice the flank steak against the grain at a 45-degree angle into ¼-inch-thick pieces.
- Transfer the sliced beef to a large mixing bowl, add the marinade ingredients, and toss well to coat. Marinate for 15 minutes.
- Whisk the stir-fry sauce ingredients together until combined and the sugar has fully dissolved. Set aside.
- Heat the oil in a large pan over medium-high heat. Add the beef in a single layer, working in batches if needed, and sear until lightly browned on the outside but slightly pink inside. Set aside.
- Add the ginger, garlic, and broccoli florets to the hot pan, then add the water last. Stir-fry until the broccoli is bright green and crisp-tender and the water has evaporated, about 1 minute.
- Whisk the sauce again, then add it to the pan and simmer until thick and glossy, about 30-60 seconds. Return the beef and toss until evenly coated. Remove from heat and serve immediately.
Jordan Silvera
Wow this came out so good!!
Christie Lai
Thanks so much for making my recipe! So glad you enjoyed it Jordan!
Minuzzo
Came across your web site while looking for a beef and broccoli recipe. Gave it a try and the family loved it. Children added this dish to the “make again” list. Thank you.
Christie Lai
Thank you so much for making my recipe and for the positive review! Glad you and your family loved it and that it's going into the books!
Alice Mckenzie
Definitely a keeper for me. Absolutely delish and I am making it for the second time. Will use this recipe always.
Christie Lai
Thanks so much Alice for the kind and positive review! Happy you enjoyed it!
kirsten andrews
it’s literally the best chinese beef and broccoli recipe ever. i’m gonna use this one for the rest of my life. thanks for creating an amazing and delicious meal!
Christie Lai
Thank you so much for the raving review, Kirsten! I am so thrilled that you love it so much and that it's a recipe for the books!! Have a lovely day 🙂
Shirl
Outstanding! I served to a large group and everyone loved it. I didn’t change a thing but did add a few onions, mushrooms and a bit of green pepper. This really is the best beef and broccoli I have ever had… yum! Thank you for sharing your recipe. I look forward to trying some of your others.
Helene Chan
this was a great and simple recipe to follow. i only had sake in my fridge, so used that as a sub to the Shaoxing wine . the flavors were perfect with a bowl of rice 🙂
christieathome
Thanks so much for making my recipe and for leaving a kind review, Helene! So happy you enjoyed it 🙂
Shirl
I just made this for dinner last night and it was outstanding. (I tripled the recipe) it was all gone! I did not have oyster sauce so I used hoisin sauce instead. I just used red wine as that is all I had. This one is going in my recipe box as a keeper! Thank you for sharing.
christieathome
Thank you so much for making my recipe, Shirl! So glad you enjoyed it with the substitutions too!
Leia
Amazing recipe!
Family devoured the whole thing. I made 4x as I had a large top sirloin. I used olive oil as I didn’t have sesame. I used white whine instead of sherry as I didn’t have anything else. And subbed hoisin when I found my oyster sauce was gone. It was so good but I’ll make again with what it calls for. No need to go buy Chinese food at the restaurant anymore!
Thank you!!
christieathome
So happy to read that it worked out well with the substitutions! Thanks so much for making my recipe Leia!
Jenn
Delicious! Subbed Brussel sprouts and carrots for broccoli that I didn’t have on hand. Definitely one of the best Chinese dishes I’ve made, the sauce is right on point to flavors I’ve been looking to accomplish in a home cooked recipe. The prep is worth the end result. Thank you!
christieathome
Thanks so much for making my recipe, Jenn! So happy you enjoyed my dish with brussel sprouts and carrots! Happy it was one of the best Chinese dishes you've made 🙂 Have a lovely day!
Shari
This was so flavorful and I added carrots green peppers and onions to it. Thank you for the recipe
christieathome
Thanks so much for making my recipe and for the kind review, Shari! I'm so happy that you enjoyed it 🙂
Diane
Yummy and easy to make !
christieathome
Thanks so much for making my recipe and for leaving a kind review, Diane!
Jimmy
Quick and easy really good.
christieathome
Thanks for making my recipe, Jimmy! Glad you enjoyed it!
Roxy
I made this recipe last night I have I have to say it was one of the best cooking I've done... I had to substitute a few things... It was very differcult to find a flat iron/skirt steak in the UK so I used a minute steak meat from M and S. Instead of the Oyster sauce, I used Hoison sauce which gave it a sweet favor and I didn't have a regular soy and and used dark.... personally I like things a little more salty however this wasn't a salty dish... only downfall was my rice... any recipes to cook rice? I need help haha...overall I couldn't get over how delicious and so easy this was to prep and cook!!! Definitely be making that again soon!!! Thank you for your insight!!! Xx
christieathome
Thanks so much for making my recipe, Roxy! I am so happy you enjoyed my recipe with the substitutes. I will consider your suggestion on a recipe on how to cook rice in a pot (I usually use a rice cooker for the best steamed rice).
James
This is simply the BEST!! A few things I’ve done to adapt the recipe: add a teaspoon of chili flakes for a little bite and overdose on the garlic. Plus, nothing like a little MSG (so misunderstood) in the marinade. This recipe is a regular go-to. Thank you!!
christieathome
Thank you so much for making my recipe, James! I am so happy that you enjoyed it with those wonderful additions. Have a lovely day!