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This easy beef and broccoli recipe is made with tender slices of beef and fresh broccoli stir fried and coated with a savory Chinese brown sauce. It is the perfect weeknight dinner made in just 20 minutes and taste better than your favorite takeout spots.
Recipe Summary
- 🔪 Prep Time: 15 minutes
- 👨🍳 Cook Time: 5 minutes
- ⏱️ Total Time: 20 minutes
- 🍽️ Servings: 2 people
- 🏷️ Calories: ~246 calories
- 🍳 Cook Method: Stir fry
- ✨ Flavor Profile: Tender, savory slices of beef and crisp-tender broccoli coated in a rich, glossy Chinese brown sauce
- 🧩 Difficulty: Very easy (Perfect for a quick weeknight dinner that beats takeout)
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Chinese Beef And Broccoli Stir Fry
Beef and broccoli is the most popular Chinese beef stir-fry dish in the United States and the ultimate poster child of American Chinese food. The combination of rich brown sauce, tender beef, and healthy broccoli has captured the hearts and palates of many people, making this Chinese beef and broccoli stir fry a simple, satisfying meal that pairs beautifully with a steaming bowl of white rice. My version focuses on getting that perfect, velvety meat texture and keeping the vegetable crisp rather than soggy. Unlike spicy Szechuan Beef, this dish tastes mild and savory, making it a completely non-spicy favorite for everyone.
I have cooked this countless times, and the recipe comes straight from my Easy Chinese Recipes cookbook, the best selling and top rated Chinese cookery book. The real secret to restaurant-quality results on a basic home stove is the double-sear method, which locks in the juices of the meat before it tosses with the blanched greens. The light glaze builds up instantly using pantry staples, coating every single piece with a perfect glossy finish. It is a quick comfort food ready in just 20 minutes that lets you skip the greasy takeout boxes for a fresher, cleaner version at home.
If you don’t have beef on hand, you can easily make my classic Garlic Broccoli or Shrimp and Broccoli recipes instead!
Stir Fry Secrets For Success
Getting that perfect restaurant texture at home is much easier than you think when you know a few simple wok tricks:
- Cut Against The Grain: This is the most important step. Slice your steak perpendicular to the muscle fibers. If you cut along the grain, the meat will turn out rubbery and hard to chew.
- The Velvet Bite Secret: To get that silky texture, you must velvet the beef with cornstarch. The mixture should feel slippery to the touch, creating a smooth coating that locks in the moisture.
- The Flash Sear Rule: High heat cooks fast, so you only need about 60 seconds. Stir fry rapidly until the beef is 70% cooked, then pull it out while it still looks slightly pink. Cooking the meat separately prevents it from overcrowding the pan, which would lower the heat and steam the beef instead of searing it.
- Blanch The Broccoli: Give your florets a quick 10-second dunk in boiling water before they hit the wok. This locks in a brilliant bright green color and keeps a perfect refreshing snap.
- The Quick Final Toss: Once everything is back in the pan, move fast just to marry the flavors. If you overcook the dish at this stage, the meat gets tough and the vegetables turn mushy.
- Keep The Sauce Light: A classic Chinese brown sauce should never be thick or sticky. The glaze should turn out light and smooth, coating every piece evenly without overpowering the ingredients.
For perfect wok cooking at home, check out my guide on Chinese stir-frying techniques!
Ingredients You’ll Need
- Beef
- Shaoxing wine
- Sesame oil
- Cornstarch
- Broccoli florets
Pro Tip #1: Choosing The Best Cut
I love using flank steak or beef tenderloin because they are lean and cook incredibly fast. Just slice them thin against the grain to keep them juicy. Top sirloin is a fantastic, affordable backup cut that stands up beautifully to high wok heat.
Pro Tip #2: The Shaoxing Wine Flavor Secret
I add Shaoxing wine to the marinade because it penetrates the meat to remove any gamey taste and infuses it with a deep, savory aroma. I always use Pagoda Brand Shaoxing Wine. If you cannot find Shaoxing wine, a standard Chinese rice wine or dry sherry works well as a substitute.
Pro Tip #3: The Magic Of Cornstarch
Adding cornstarch to your marinade is a classic technique called velveting. It forms a thin protective barrier that seals in juices and keeps the meat silky.
Chinese Brown Sauce
There are two types of sauces in Chinese stir-fry: white sauce and brown sauce. Here are the ingredients for delicious and authentic brown sauce.
- Soy sauce
- Oyster sauce
- Sesame oil
Pro Tip #1: The Oyster Sauce Umami Base
Oyster sauce is the foundation of the brown glaze, adding a deep savory flavor with a hint of sweetness. I highly recommend using Lee Kum Kee Premium Oyster Sauce for the best color and body. For a shellfish free alternative, Lee Kum Kee Vegetarian Stir Fry Sauce is the ultimate swap, using mushrooms to give you that same thick consistency and punch of flavor.
Pro Tip #2: Why You Cannot Skip Sugar
Granulated sugar in the stir-fry sauce is absolutely essential to balance out the salty, savory flavors of the soy sauce. Do not omit it, because it ties all the ingredients together to give you that familiar, well-rounded restaurant taste.
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Make Beef And Broccoli
Marinate your sliced beef pieces in a bowl with the Marinade ingredients. Mix well until the meat absorbs the liquid, then let it sit for 15 minutes.
Bring a pot of water to a rolling boil and add a few drops of cooking oil. Drop the broccoli florets into the hot water for just 10 seconds, then remove them immediately with a strainer or slotted spoon and drain completely.
Pro Tip: Do not skip blanching the broccoli for 10 seconds with a splash of oil. This locks in a brilliant bright green color and softens the fibers just enough so they stay crisp-tender in the wok without turning mushy.
In a small separate bowl, combine the Sauce ingredients, stirring thoroughly.
Heat 1 tablespoon of oil in a wok or heavy skillet over high heat, toss in the marinated beef, and stir-fry rapidly until the exterior sears and it is roughly 70% cooked, then set aside on a clean plate.
Heat the remaining oil over high heat, add the sliced ginger, and stir-fry until highly fragrant. Return the beef to the pan, cooking for 1 to 2 minutes until the center is no longer pink, then toss in the blanched broccoli and pour the sauce straight over the ingredients, stirring constantly as it bubbles and thickens into a rich glaze.
Pro Tip: Cornstarch settles to the bottom of the bowl very quickly. Always give your sauce mixture a quick stir right before dumping it into the hot skillet to prevent any lumps from forming in your final glaze.
Give everything a quick, vigorous toss to coat every single piece evenly. Take it off the flame right away so the beef does not overcook, then transfer to a serving plate.
Frequently Asked Questions
Definitely. If you aren’t feeling broccoli, try snap peas, sliced carrots, or bell peppers. Just remember that different veggies might need a few extra seconds of blanching.
Easily! Just swap the soy sauce for Tamari. Make sure your oyster sauce is also labeled gluten-free. The cornstarch we use is already naturally gluten-free.
I highly recommend it! It gives you that vibrant green color and perfect “crunch-tender” texture you get at restaurants. Plus, it makes sure the broccoli is fully cooked by the time the beef is done.
If it’s too thick, stir in a splash of water. If it’s too thin, let it simmer for 30 seconds or add a tiny bit more cornstarch slurry to tighten it up.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat quickly in a hot skillet with a splash of water to loosen up the glaze. Avoid the microwave if possible, as it will overcook the beef and turn it rubbery.
This recipe is only 246 calories per serving.
What To Serve With This Recipe
For a wholesome meal and easy Chinese weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Beef Recipes You Might Like
Beef and Broccoli
Ingredients
- 8 oz beef tenderloin, flank steak or flap meat, cut into pieces
- 6 oz broccoli florets
- water, for boiling
- 2½ tablespoons oil
- 2 inches ginger, peeled and sliced
Marinade:
- ½ tablespoon soy sauce
- 1 teaspoon Shaoxing wine, rice wine or sherry
- ½ teaspoon sesame oil, optional
- 3 dashes white pepper
- 1 tablespoon cornstarch
Sauce:
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- ¼ teaspoon sesame oil
- ½ teaspoon sugar
- 1 teaspoon cornstarch
- 4 tablespoons water
Instructions
- Marinate the beef with all the Marinade ingredients for about 15 minutes.
- Bring the water to a boil and add a few drops of oil. Blanch the broccoli florets in the hot water for about 10 seconds. Remove the broccoli immediately with a strainer or slotted spoon, draining the excess water. Set aside.
- Prepare the sauce in a small bowl. Stir to mix well. Set aside.
- Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the beef until it is 70% cooked. Remove from the heat and set aside.
- Heat the remaining oil in a wok or skillet over high heat. Add the ginger and stir-fry until fragrant. Transfer the beef to the wok or skillet and stir-fry until cooked through and the center of the meat is no longer pink, about 1-2 minutes. Add the broccoli and then the sauce, stirring to combine the ingredients well.
- As soon as the sauce thickens, remove from the heat and serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can i make the marinade and the sauce a couple days ahead of time before using.
Sure you can! Just keep in the fridge.
This recipe has a very high sodium content. Is there any way of making it more heart healthy?
The sodium content comes from the oyster sauce…you can reduce the quantity of the oyster sauce.
I do wish you had a more compressed way to print your recipes. I don’t like having to print three pages.
You can opt out of printing the picture, and nutrition info. Mine is only 2 pages, even with that. And not even a full 2.
I have been on the search for a sauce with depth Of flavor. This is it. Thank you
:)
A nice version of beef and broccoli. I also added some button mushrooms cooked in oyster sauce (since I wanted to use them up) and all was excelllent. This is one of the better (maybe best) beef and broccoli recipes I have tried (and I have tried many.)
The whole family enjoyed!
You can hardly go wrong with one of Bee’s recipes! Recommended!
BobB
Thanks for your support!
Cooked for my teenage grandson & he loves it esp broccoli, best tasted broccoli.
What would be the best substitute for oyster sauce?
There is no substitute, if you use other sauce, it will not taste the same.
What if you allergic to shellfish and cannot have oyster sauce? Should I just not make this recipe? Would hoisin sauce work?
Use soy sauce instead.
I would never disagree with the author of the recipe, but if you are asking due to an allergy, there exists a Vegan version of Oyster Sauce at places like Whole Foods or online.
Wow, made your chow mein and now found this one. Will be making this week. So grateful I found your website. Will be trying a whole bunch of recipes.
Thanks.
Hi can i use frozen broccoli
You can but not ideal.
I don’t have Oyster sauce but see many people suggesting a 1:1 combination of soy and hoisin sauce, was thinking a dash of fish sauce might make it even closer to oyster sauce. What are your thoughts?
Fish sauce is better.
I have found when it comes to the sauces, the biggest mistake Americans make in Chinese cooking. Is adding water, and cornstarch. The meat should still have plenty of cornstarch to give even after it is cooked. I add Chinese Cooking wine, instead of the water. I heat the sauce and get it bubbly then toss in the meat until well coated. Then when you toss in the vegetables, they will give plenty of moisture to the sauce to thin it out a little. When I add water to the sauce, when the vegetables go in, the thick rich sauce turns into a diluted broth.