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Close-up featured image of delicious Chinese Beef and Broccoli stir-fry.
Lady Maria

Chinese Beef and Broccoli Best

This recipe provides a step-by-step guide to creating delicious Chinese Beef and Broccoli at home. It emphasizes using tender beef, perfectly cooked broccoli, and a balanced savory-sweet sauce, resulting in a dish that tastes better than takeout.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Cutting board
  • Sharp knife
  • Large bowl
  • small bowl
  • Wok or large skillet
  • Measuring cups
  • Measuring spoons
  • Lid for wok or skillet
  • Spatula

Method
 

  1. Slice the beef thinly against the grain.
  2. In a large bowl, combine the sliced beef with soy sauce, cornstarch, rice wine, sesame oil, ground ginger, and black pepper. Mix well.
  3. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.
  4. Cut the broccoli into bite-sized florets. Optionally blanch broccoli in boiling water for 1-2 minutes, then transfer to an ice bath.
  5. In a small bowl, whisk together the beef broth, soy sauce, brown sugar, oyster sauce (if using), cornstarch, sesame oil, ground ginger, and red pepper flakes (if using).
  6. Heat a wok or large skillet over high heat. Add 2 tablespoons of vegetable oil.
  7. Add the marinated beef to the wok. Stir-fry for 2-3 minutes, or until the beef is browned and cooked through. Remove the beef and set aside.
  8. Add the broccoli florets and minced garlic to the wok. Stir-fry for 2-3 minutes, or until the broccoli is slightly tender-crisp. Add 1/4 cup of water, cover, and steam for another 2-3 minutes, or until tender.
  9. Pour the sauce over the broccoli and bring to a simmer. Cook for 1-2 minutes, or until the sauce has thickened.
  10. Add the cooked beef back to the wok and stir to combine.
  11. Serve over rice. Garnish with sesame seeds and chopped green onions. Serve with chili oil or sriracha, if desired.

Notes

For extra tender beef, marinate for the full 2 hours. Don't overcrowd the pan; cook in batches if necessary. Adjust the sauce to your liking by adding more brown sugar, soy sauce, or red pepper flakes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet. Add other vegetables such as bell peppers or carrots. Substitute beef with chicken, shrimp, or tofu for variations.