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A flavorful plate of Chinese Beef And Broccoli, ready to be enjoyed as a featured meal.

Quick Chinese Beef and Broccoli

This quick Chinese Beef and Broccoli recipe delivers a delicious, restaurant-quality meal in under 30 minutes. Tender beef and crisp broccoli are coated in a savory, slightly sweet sauce, making it a perfect weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound flank steak or sirloin steak, thinly sliced against the grain
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • 1 large head of broccoli, cut into bite-sized florets
  • 2 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 1/2 cup beef broth
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon oyster sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes optional
  • Cooked rice or noodles, for serving optional
  • Sesame seeds, for garnish optional
  • Chopped green onions, for garnish optional

Equipment

  • Large skillet or wok
  • Medium bowl
  • Small bowl
  • Whisk
  • Measuring cups and spoons
  • Cutting board
  • Knife

Method
 

  1. Slice the beef thinly against the grain to about 1/8 inch thick.
  2. In a medium bowl, combine the sliced beef with 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, 1/2 teaspoon ground ginger, and 1/4 teaspoon black pepper. Mix well and marinate for at least 15 minutes.
  3. Cut the broccoli into bite-sized florets and rinse under cold water.
  4. In a small bowl, whisk together the beef broth, 1/4 cup soy sauce, brown sugar, oyster sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, ground ginger, and red pepper flakes (if using).
  5. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat.
  6. Add the marinated beef to the hot pan in a single layer and stir-fry for 2-3 minutes, until browned. Remove from the pan and set aside.
  7. Add the remaining 1 tablespoon of vegetable oil to the pan.
  8. Add the minced garlic and stir-fry for about 30 seconds, until fragrant.
  9. Add the broccoli florets to the pan and stir-fry for 3-4 minutes, until bright green and slightly tender-crisp. Add water if needed to steam.
  10. Pour the sauce over the broccoli and bring to a simmer. Cook for 1-2 minutes, until the sauce has thickened.
  11. Return the cooked beef to the pan and stir to combine.
  12. Cook for another minute or two, until the beef is heated through and the sauce is evenly coating everything.
  13. Serve immediately over rice or noodles, garnished with sesame seeds and chopped green onions, if desired.

Notes

For best results, use high heat when stir-frying. Don't overcrowd the pan; cook in batches if necessary. Adjust the sauce ingredients to your liking. You can substitute other vegetables like bell peppers, carrots, or mushrooms. The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Marinate the beef for up to 24 hours in the refrigerator. Leftovers can be reheated in the microwave or skillet. For a gluten-free version, use gluten-free soy sauce and tamari instead of oyster sauce.