This better-than-takeout Chinese Beef and Broccoli is your new weeknight hero. It’s saucy, tender, and ready in under 30 minutes. The savory garlic-soy sauce hugs every bite, and the broccoli brings that satisfying crunch you didn’t know you were craving
Table of Contents
What is Chinese Beef and Broccoli
Chinese Beef and Broccoli is a quick and cozy stir-fry dish made with thin slices of marinated beef and tender-crisp broccoli, all coated in a glossy garlic soy sauce. It’s one of those comforting takeout favorites that’s surprisingly easy to whip up at home. And trust me, it tastes even better the next day
If you love saucy dinners like this, you’ll want to try it with this comforting pumpkin chicken curry for a cozy meal combo
Ingredients
For the beef marinade
1 lb flank steak, thinly sliced against the grain
1 tablespoon soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 teaspoon cornstarch
1 teaspoon sesame oil
For the sauce
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine
1 tablespoon cornstarch
3 tablespoons water
1 tablespoon sugar
For the stir-fry
3 tablespoons neutral oil
1 tablespoon garlic, minced
1 tablespoon fresh ginger, grated
1 small yellow onion, sliced
2 cups broccoli florets
1 tablespoon sesame oil (for finishing)
Cooked jasmine rice or shawarma chicken and rice for serving
Substitutions
You can use skirt steak or sirloin instead of flank. Chicken breast works too. No Shaoxing wine? Use dry sherry or unsalted broth. Oyster sauce can be swapped with hoisin, but expect a touch of sweetness
Additions
Feel free to toss in red bell peppers, snap peas, or mushrooms. Want it spicy? Add a spoonful of chili crisp or a pinch of crushed red pepper for extra heat
How to Make Chinese Beef and Broccoli
- Mix the sliced beef with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Let it marinate for at least 15 minutes
- In another bowl, whisk together the sauce ingredients until smooth
- Blanch broccoli in boiling water for 1 minute, then drain and rinse with cold water to lock in the color
- Heat oil in a large pan over medium-high. Add beef in batches and sear quickly until browned, about 1-2 minutes per side. Transfer to a plate
- In the same pan, add garlic, ginger, and onions. Sauté until fragrant
- Return beef and broccoli to the pan, pour in the sauce, and stir to coat. Let it bubble until thick and glossy, about 1-2 minutes
- Finish with a drizzle of sesame oil, then serve hot over rice
Expert Tips
Freeze the beef for 15–20 minutes before slicing to make thin, clean cuts
Always marinate the meat to get that velvety, tender bite
Prep all your ingredients first—the stir-fry moves fast
Use a hot wok or large skillet so the beef sears instead of steaming
Storage Instructions
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet with a splash of water or use the microwave. You can also freeze portions for up to 3 months
This dish is perfect for make-ahead meal prep and still tastes amazing the next day
What to Serve with Chinese Beef and Broccoli
You can’t go wrong with a scoop of fluffy jasmine rice or even some fried rice. For a cozy twist, serve it alongside these cheesy beef skillet enchiladas or a bowl of comforting chicken soup with potatoes on a chilly night
FAQ
What’s the best cut of beef to use for stir-fry
Flank steak is ideal because it’s lean, flavorful, and gets super tender when sliced against the grain. Skirt steak or sirloin are great too
Can I make this recipe gluten-free
Absolutely Just use gluten-free soy sauce (like tamari) and make sure your oyster sauce is also gluten-free
Why is the beef so tender
It’s all about the velveting technique. The marinade softens the beef and gives it that silky, restaurant-style texture
Try this recipe soon and let me know how it turned out. Did you go bold with spice or add extra veggies? I’d love to hear it in the comments or see your creation on social
Follow along on Pinterest for more quick dinner inspiration, or catch behind-the-scenes fun on Facebook
Better-Than-Takeout Chinese Beef and Broccoli
Equipment
- wok or large skillet For stir-frying the beef and veggies
- Mixing bowls For marinating beef and mixing sauce
- Tongs or spatula To toss ingredients quickly in the pan
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp cornstarch
- 1 tsp sesame oil
- 3 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp cornstarch
- 3 tbsp water
- 1 tbsp sugar
- 3 tbsp neutral oil
- 1 tbsp garlic, minced
- 1 tbsp fresh ginger, grated
- 1 small yellow onion, sliced
- 2 cups broccoli florets
- 1 tbsp sesame oil, for finishing
- Cooked jasmine rice, for serving
Instructions
- Marinate the beef: In a bowl, combine soy sauce, Shaoxing wine, cornstarch, and sesame oil. Add the sliced beef and toss well. Let it marinate for at least 15 minutes.
- Make the sauce: In another bowl, whisk together oyster sauce, soy sauces, Shaoxing wine, cornstarch, water, and sugar until smooth. Set aside.
- Blanch the broccoli: Boil broccoli florets for 1 minute, then drain and rinse under cold water to preserve color and crunch.
- Sear the beef: Heat oil in a large wok or pan over medium-high heat. Add beef in batches and sear for 1–2 minutes per side. Remove and set aside.
- Stir-fry aromatics: In the same pan, add garlic, ginger, and onions. Sauté until fragrant, about 30 seconds.
- Combine everything: Return beef and broccoli to the pan. Pour in the sauce and stir to coat. Let it bubble for 1–2 minutes until thick and glossy.
- Finish and serve: Drizzle sesame oil over the stir-fry. Serve hot over jasmine rice.