Easy Chinese Beef and Broccoli (30 Minutes)

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.

5 from 32 votes

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Cuisine Asian, Chinese

Servings

Calories per serving 479 kcal

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.

For easier slicing, freeze the steak uncovered for 45-60 minutes first to slightly harden the exterior.

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.

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