Chinese Beef and Broccoli is one of those dishes that feels like a warm hug after a long day.
Tender strips of beef, crisp-tender broccoli, and a glossy, savory sauce come together in one pan to create a meal that tastes just like your favorite takeout—only fresher, faster, and made right in your own kitchen.
What makes this recipe special is the balance of flavors and textures.
The beef is marinated so it turns out meltingly tender, the broccoli keeps a pleasant bite, and the sauce has the perfect mix of salty soy sauce, rich oyster sauce, gentle sweetness, and the warmth of garlic and ginger. Every bite has a little bit of everything: juicy meat, crunchy vegetables, and fluffy rice soaking up the sauce.
Unlike complicated restaurant dishes, Chinese Beef and Broccoli is surprisingly simple.
With a bit of slicing and quick stovetop cooking, you can have dinner on the table in about 30 minutes. No deep fryers, no special equipment—just a hot pan, a good stir-fry sauce, and a handful of everyday ingredients that you can find in almost any supermarket.
This recipe is perfect for busy weeknights, casual family dinners, or even a relaxed weekend meal when you want something satisfying but don’t want to spend hours in the kitchen. Once you try it, you might find yourself skipping the takeout menu and turning to this homemade version again and again.
Core Ingredients for Making the Recipe
To prepare this comforting Chinese Beef and Broccoli, you’ll need a few basic pantry staples and some fresh ingredients. Here’s what goes into each part of the dish.
For the Beef Marinade
This quick marinade keeps the beef tender and flavorful.
- 1 lb (450 g) flank steak, sirloin, or skirt steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil (or any neutral oil)
- 1 teaspoon sugar
- 1 teaspoon rice vinegar (or apple cider vinegar)
For the Stir-Fry Sauce
This is the heart of the dish—the glossy, savory sauce that coats the beef and broccoli.
- 1/3 cup low-sodium soy sauce
- 1/4 cup oyster sauce
- 1/3 cup beef broth or water
- 2 tablespoons brown sugar or honey
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, finely grated or minced
- 1/4 teaspoon black pepper
- Optional: 1–2 teaspoons chili garlic sauce or a pinch of red pepper flakes for heat
For the Stir-Fry
- 4 cups broccoli florets (about 1 large head of broccoli)
- 2–3 tablespoons vegetable oil, divided
- 2 green onions, sliced (white and green parts separated)
- 1 tablespoon water (for steaming the broccoli, if needed)
For Serving
- Steamed white rice, jasmine rice, brown rice, or noodles
- Toasted sesame seeds (optional, for garnish)
- Extra sliced green onions (for garnish)
Step-by-Step
1. Prepare the Beef
Start by slicing the beef thinly against the grain.
Cutting against the grain shortens the muscle fibers, which helps the meat stay tender instead of chewy.
In a medium bowl, combine the soy sauce, cornstarch, vegetable oil, sugar, and rice vinegar. Add the sliced beef and toss until every piece is well coated.
Let it marinate for at least 15–20 minutes while you prepare the rest of the ingredients.
If you have extra time, you can marinate it for up to 1 hour in the refrigerator for even better flavor.
2. Mix the Stir-Fry Sauce
In a separate bowl or measuring jug, whisk together soy sauce, oyster sauce, beef broth (or water), brown sugar, cornstarch, sesame oil, garlic, ginger, and black pepper.
If you like a bit of spice, add chili garlic sauce or red pepper flakes.
Stir until the cornstarch is completely dissolved and the mixture is smooth.
Set the sauce aside near the stove so it’s ready when you start cooking—stir-fries move quickly!
3. Prep the Broccoli
Wash the broccoli and cut it into bite-sized florets.
If the stems are thick, peel the tough outer layer and slice the stems into thin pieces—you can use them too, and they add a nice crunch.
You can either blanch or stir-fry the broccoli:
- Option A – Blanching (for bright green, tender-crisp broccoli):
Bring a pot of water to a boil, add the broccoli florets, and cook for 1–2 minutes until they turn bright green and just begin to soften. Immediately drain and rinse under cold water or place in an ice bath to stop the cooking. Drain well and set aside. - Option B – Stir-fry only:
Skip the blanching and cook the broccoli directly in the pan with a splash of water. This saves a step but may take a tiny bit longer.
4. Sear the Beef
Heat a large skillet or wok over medium-high to high heat.
When the pan is hot, add 1–2 tablespoons of vegetable oil.
Working in batches if necessary, add the marinated beef in a single layer.
Let it sear without moving it for about 30–60 seconds so it gets some color, then stir-fry for another 1–2 minutes until the beef is mostly cooked through. It doesn’t have to be completely done yet, as it will finish cooking in the sauce.
Remove the beef from the pan and place it in a bowl.
Leave any juices in the pan—they’re full of flavor.
5. Cook the Broccoli
In the same pan, add another teaspoon of oil if the pan looks dry.
Add the white parts of the green onion and stir-fry for about 30 seconds.
Add the broccoli florets and toss them in the hot pan.
If you didn’t blanch them earlier, add 1 tablespoon of water, cover the pan for 1–2 minutes, and let the broccoli steam until bright green and crisp-tender.
If you already blanched the broccoli, just stir-fry it for 1–2 minutes to heat through.
6. Combine Beef, Broccoli, and Sauce
Give the stir-fry sauce a quick stir (the cornstarch tends to settle at the bottom).
Pour the sauce into the pan with the broccoli.
Cook over medium-high heat, stirring constantly, until the sauce begins to bubble and thicken. This usually takes 1–2 minutes.
Once the sauce has started to thicken, return the beef and any accumulated juices to the pan. Toss everything together until the beef and broccoli are evenly coated in the glossy sauce.
Taste and adjust the seasoning—add a splash more soy sauce for saltiness, a touch more sugar for sweetness, or a few drops of sesame oil for extra nutty aroma.
7. Finish and Serve
Turn off the heat.
Sprinkle in the green parts of the green onion and a pinch of toasted sesame seeds, if using.
Serve the Chinese Beef and Broccoli immediately over bowls of hot steamed rice or noodles.
Spoon extra sauce over the top so the rice can soak up all that savory goodness.
Flavor Variations and Creative Twists
One of the best things about Chinese Beef and Broccoli is how easy it is to customize.
With just a few small changes, you can create new flavor profiles that keep this dish exciting every time you make it.
1. Garlic-Lover’s Beef and Broccoli
If you can’t get enough garlic, simply add more!
Increase the garlic to 5–6 cloves and add half of it near the beginning while cooking the broccoli, then stir in the rest towards the end with the sauce for a double layer of garlic flavor.
2. Spicy Beef and Broccoli
For those who enjoy heat, turn this into a spicy stir-fry:
- Add sliced fresh chili peppers (like red Thai chili or jalapeño) when stir-frying the broccoli.
- Increase the amount of chili garlic sauce or add a spoonful of sambal oelek to the sauce.
- Sprinkle a pinch of red pepper flakes right before serving.
This transforms the dish into something bold, fiery, and incredibly satisfying.
3. Orange Beef and Broccoli
Add a fresh citrus twist by stirring 1–2 teaspoons of finely grated orange zest and 2–3 tablespoons of orange juice into the sauce.
The orange brightens the savory flavors and adds a subtle sweetness that pairs beautifully with the beef and broccoli.
4. Extra Veggie Stir-Fry
You can easily turn this recipe into a colorful mixed stir-fry by adding other vegetables:
- Sliced bell peppers (red, yellow, or orange)
- Snow peas or sugar snap peas
- Sliced carrots
- Baby corn or water chestnuts
Add firmer vegetables (like carrots) early in the stir-fry, then more delicate ones (like snap peas) closer to the end so everything cooks evenly.
5. Low-Carb or Lighter Version
To make the dish lighter:
- Serve it over cauliflower rice or zucchini noodles instead of regular rice.
- Use a bit less sugar in the sauce or replace part of it with a sugar substitute you like.
- Trim visible fat from the beef and use a bit less oil for cooking.
How to Serve
Chinese Beef and Broccoli is incredibly versatile when it comes to serving.
It fits just as well in a casual weeknight dinner as it does in a larger spread of Chinese-inspired dishes.
Classic Bowl with Rice
The simplest and most popular way to serve this dish is in a bowl over hot steamed rice.
Long-grain white rice, jasmine rice, or basmati rice all work beautifully. The rice soaks up the rich sauce and makes every bite comforting and filling.
With Noodles
You can also serve the beef and broccoli over cooked noodles—lo mein, rice noodles, or even spaghetti in a pinch.
Simply toss the noodles with a bit of sesame oil and soy sauce, then spoon the stir-fry over the top.
As Part of a Larger Meal
If you’re preparing a bigger meal for family or guests, pair this recipe with:
- Fried rice or egg fried rice
- Vegetable spring rolls or potstickers
- Simple cucumber salad with rice vinegar and sesame seeds
- Stir-fried bok choy or Chinese greens
This turns your kitchen into a mini takeout restaurant, but with fresher, healthier dishes you control.
Lunch Boxes and Meal Prep
Beef and broccoli is also fantastic for meal prep.
Pack portions into containers with rice or noodles and keep them in the fridge for easy lunches. The flavors get even better as they sit, and reheating is quick and simple.
Tips & Variations
A few smart tricks can take your Chinese Beef and Broccoli from good to restaurant-worthy.
Choose the Right Cut of Beef
Flank steak, skirt steak, or sirloin are ideal because they cook quickly and stay tender when sliced properly.
Always cut against the grain in thin slices—this makes a big difference in tenderness.
Don’t Skip the Marinade
Even a short marinating time helps the beef absorb flavor and stay juicy.
The combination of soy sauce, cornstarch, and oil is a classic technique in Chinese cooking called “velveting,” which helps create that silky, restaurant-style texture.
Get the Pan Hot
For a good sear and flavor, your pan or wok should be very hot before the beef goes in.
If the beef steams instead of sizzles, it can turn gray and tough. Cook in batches if your pan is small so you don’t overcrowd it.
Keep the Broccoli Crisp-Tender
The best broccoli in this dish is bright green with a slight bite—not mushy.
Blanching it briefly or cooking it just until it turns vibrant and fork-tender keeps the texture perfect.
Stir the Sauce Before Adding
Cornstarch sinks to the bottom as the sauce sits. Give the sauce a quick stir right before you pour it into the pan so it thickens evenly and doesn’t clump.
Adjust the Consistency of the Sauce
If the sauce becomes too thick, add a splash of water or broth to loosen it.
If it’s too thin, let it bubble a bit longer, or whisk a tiny extra amount of cornstarch with water and stir it in.
Final Thoughts
Chinese Beef and Broccoli is the kind of recipe that proves comforting food doesn’t have to be complicated.
With a few simple ingredients and a hot pan, you can create a dish that tastes like it came from your favorite takeout spot—but you’ll know exactly what went into it.
The tender slices of beef, crisp broccoli, and savory sauce offer a perfect balance of flavors: salty, slightly sweet, aromatic from garlic and ginger, and rich from the oyster sauce and sesame oil. It’s a combination that satisfies cravings for something hearty and flavorful while still including a generous portion of vegetables.
This is a recipe you can come back to again and again, tweaking it each time to match your mood—extra garlic one night, spicy the next, or loaded with colorful veggies when you want something a little lighter.
Whether you’re cooking for yourself, sharing dinner with family, or impressing guests with a homemade “takeout” spread, Chinese Beef and Broccoli is a dish that never disappoints.
FAQ
Can I use a different cut of beef?
Yes, you can.
Flank steak is a favorite choice because it’s lean and flavorful, but sirloin, skirt steak, or even thinly sliced ribeye also work well. The most important thing is to slice the meat thinly against the grain and not overcook it. If you use a tougher cut like round steak, marinate it a bit longer to help tenderize it.
Can I make this recipe with chicken instead of beef?
Absolutely.
You can replace the beef with thinly sliced chicken breast or thigh. Marinate the chicken just like the beef, then stir-fry it until it is cooked through. The rest of the recipe stays the same. Chicken and broccoli with this sauce is just as delicious and slightly lighter.
Can I use frozen broccoli?
Yes, frozen broccoli works if that’s what you have on hand.
Don’t thaw it completely—add it straight to the hot pan or give it a quick rinse under cold water first and pat it dry. Cook it a little longer to evaporate excess moisture, and keep in mind it may be slightly softer than fresh broccoli.
Is this recipe gluten-free?
Traditional soy sauce and oyster sauce contain gluten, so the recipe is not gluten-free as written.
To make it gluten-free, use gluten-free tamari or a certified gluten-free soy sauce alternative, plus a gluten-free oyster sauce or a mix of tamari and a little fish sauce for depth. Always check labels to be sure.
Can I make the dish ahead of time?
Yes.
You can slice and marinate the beef, mix the sauce, and cut the broccoli a few hours ahead and keep everything in the refrigerator. When you’re ready to eat, the actual cooking takes only about 10–15 minutes. Leftovers reheat well, although the broccoli will be a bit softer the next day.
How should I store leftovers?
Let the beef and broccoli cool to room temperature, then transfer it to an airtight container.
Store in the refrigerator for up to 3–4 days. Reheat gently in a pan over medium heat with a splash of water to loosen the sauce, or warm it in the microwave, stirring halfway through.
Can I freeze Chinese Beef and Broccoli?
Yes, this dish can be frozen, though the broccoli may soften slightly after thawing.
Cool it completely, then place it in a freezer-safe container or bag. Freeze for up to 2–3 months. To serve, thaw overnight in the fridge, then reheat in a skillet with a small splash of water or broth. Add fresh green onions or a drizzle of sesame oil on top to refresh the flavors.
