Irresistible & Flavorful Chinese Beef and Broccoli Recipe for Quick Dinners

If you’re craving a fast, flavor-packed dinner, this Chinese Beef and Broccoli delivers—juicy seared beef, crisp-tender broccoli, and a glossy garlic-ginger sauce that coats every bite. You’ll learn how to velvet the beef for tenderness, build a balanced stir fry sauce, and cook everything hot and fast for that takeout-style finish at home.

Why You’ll Love This Chinese Beef and Broccoli

• Weeknight-fast: 25–30 minutes, pan to plate.
• Tender beef: A simple velveting step keeps slices juicy.
• Balanced sauce: Savory, slightly sweet, with aromatic ginger and garlic.
• Flexible: Add mushrooms, carrots, snap peas, or swap in chicken or tofu.

Round out your meal with a cozy bowl like our slow cooker lasagna soup on colder nights, or serve a game-day starter such as our sausage dip recipe while the rice steams.

Ingredients You’ll Need

For the Beef (Velveting)

• 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
• 1 tbsp soy sauce
• 1 tsp cornstarch
• 1 tsp Shaoxing wine (or dry sherry; optional but ideal)
• 1 tsp neutral oil (canola/peanut)
• Pinch of baking soda (⅛ tsp; optional for extra tenderness)

For the Broccoli

• 4 cups broccoli florets (about 1 large head)
• 1 tbsp neutral oil
• Pinch of salt

For the Beef and Broccoli Sauce

• ½ cup low-sodium soy sauce
• ¼ cup beef broth (or water)
• 2 tbsp oyster sauce
• 1 tbsp hoisin sauce (adds body and shine)
• 2 tbsp brown sugar (or 1½ tbsp honey)
• 2 tsp cornstarch (for thickening)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp sesame oil
• ¼ tsp white pepper (optional)
• Red pepper flakes or chili oil to taste (optional)

To Finish

• 2–3 tbsp neutral oil for stir-frying
• Cooked jasmine or medium-grain rice, for serving
• Sesame seeds and sliced scallions, for garnish

How to Make Chinese Beef and Broccoli (Step-by-Step)

Step 1 — Prep for Chinese Beef and Broccoli

Slice the beef thinly against the grain for tenderness. In a bowl, toss with soy sauce, cornstarch, Shaoxing wine, oil, and baking soda (if using). Marinate 15–20 minutes while you whisk the sauce and prep broccoli.

Whisk the sauce: soy sauce, beef broth, oyster sauce, hoisin, brown sugar, cornstarch, garlic, ginger, sesame oil, and white pepper. Set aside. Cut broccoli into bite-size florets and rinse; shake dry.

Step 2 — Blanch or Steam the Broccoli

Bring a pot of salted water to a boil. Blanch broccoli 1–1½ minutes until bright green and crisp-tender. Drain and spread on a towel to dry. (Microwave steaming works too: 2–3 minutes with a splash of water.) Dry broccoli sears better and keeps the sauce glossy.

Step 3 — Sear the Beef Hot and Fast

Heat a wok or large skillet until smoking. Add 1 tbsp oil, swirl, then add half the beef in a single layer. Sear 45–60 seconds, flip, and cook just until no longer pink. Transfer to a plate and repeat with remaining beef, adding more oil as needed. Do not overcook—the sauce will finish it.

Step 4 — Build the Sauce & Stir Fry

Return wok to medium-high heat with 1 tsp oil. Give the sauce a quick whisk (cornstarch settles). Add it to the hot pan; it will bubble and thicken within 30–45 seconds. Toss in broccoli and beef; stir-fry 60–90 seconds until everything is coated and glossy. Add chili oil if you like heat.

Step 5 — Serve & Enjoy

Plate your Chinese Beef and Broccoli over steamed rice. Garnish with sesame seeds and scallions. Serve immediately for best texture.

Pro Tips to Perfect Chinese Beef and Broccoli

• Pick the right cut: Flank or sirloin offers great flavor and tenderness when sliced thin.
• Velvet the beef: The cornstarch + oil coating protects moisture; a pinch of baking soda boosts tenderness.
• Don’t crowd the pan: Sear in batches so the beef browns instead of steams.
• Dry your broccoli: Water dilutes sauce; pat florets dry after blanching.
• Balance the sauce: Taste; add a splash of broth if too strong or a pinch of sugar if too salty.
• Gluten-aware: Use tamari and certified GF oyster sauce.

For more easy weeknight wins, check out our frozen garlic bread tutorial—it’s a fun side for saucy mains and great for busy schedules.

Variations & Substitutions

• Chicken & Broccoli: Swap in thin-sliced chicken thigh; stir-fry fully before saucing.
• Tofu & Broccoli: Press extra-firm tofu, cube, and pan-sear until golden before adding sauce.
• Low-sugar: Use 1 tbsp honey or monk fruit sweetener.
• Veg boost: Add mushrooms, carrots, bell pepper, or snap peas.
• Spicy: Stir in chili crisp or add ½–1 tsp crushed red pepper.

Make-Ahead, Leftovers & Meal Prep

• Make-ahead: Slice and velvet beef up to 24 hours ahead. Whisk sauce and refrigerate.
• Reheat: Wok or skillet over medium heat 2–3 minutes with a splash of water to loosen.
• Storage: Airtight in the refrigerator up to 3 days. Beef can toughen if overheated.
• Freeze: Freeze cooked beef only; blanch broccoli fresh on reheat for best texture.

Nutrition (Estimate per Serving)

Calories ~340 • Protein 28 g • Carbs 18 g • Fat 16 g • Fiber 3 g • Sodium depends on soy sauce brand. Serve with rice (not included in values).

FAQs About Chinese Beef and Broccoli

How to make beef and broccoli tender?

Slice against the grain, velvet with cornstarch and oil, and cook hot and fast. Don’t overcook; finish in the sauce.

How to make beef and broccoli sauce glossy?

Use cornstarch for body, oyster sauce for sheen, and a quick boil to activate thickening. Keep broccoli dry so the sauce doesn’t thin.

Is Chinese Beef and Broccoli healthy?

It’s a balanced meal with lean protein and vegetables. Use low-sodium soy sauce and moderate oil for a lighter version.

Can I make Chinese Beef and Broccoli in a crockpot?

Yes, but textures differ. Sear beef, add sauce, and slow-cook 2–3 hours on LOW; add broccoli in the last 20–30 minutes to avoid mushiness.

What’s the best cut of beef for beef and broccoli?

Flank steak is classic, but sirloin or flat iron also work. Aim for thin slices across the grain.

Final Thoughts

This Chinese Beef and Broccoli gives you takeout satisfaction, faster and fresher at home. Keep it classic over steamed rice or pair with an easy side like garlicky toast from our how to make garlic bread with sliced bread guide when you need a quick carb fix. For dessert, square up a pan of peanut butter rice crispy treats—the sweet chew balances a savory stir fry night perfectly.