If you are craving takeout flavor on a busy night, this quick Chinese Beef and Broccoli will be your new go to. Tender slices of beef, crisp broccoli, and a glossy savory sauce come together in one pan for a dinner that is simple, balanced, and so satisfying.

Why You’ll Love This Chinese Beef and Broccoli

Ready in about 20 minutes from start to finish.
Tender beef and crisp broccoli in a rich yet light sauce.
Better than takeout with simple pantry ingredients.
Easy to customize for gluten free or low sodium needs.
Perfect for meal prep and busy weeknights.

Chinese Beef and Broccoli Ingredients & Substitutions

Beef: Flank steak or sirloin, thinly sliced across the grain. Skirt steak works too.
Broccoli: Fresh florets. Broccolini or frozen broccoli can be used in a pinch.
Soy sauce: Use low sodium. For gluten free, use tamari or coconut aminos.
Oyster sauce: Adds depth and shine. Substitute hoisin for sweeter notes.
Beef broth: Low sodium preferred. Water works with extra seasoning.
Cornstarch: For velvety sauce and quick thickening. Arrowroot works.
Garlic and ginger: Freshly minced for bright, authentic flavor.
Shaoxing wine or dry sherry: Optional for classic aroma. Rice vinegar splash works.
Brown sugar or honey: A touch of sweetness to balance salt and savoriness.
Sesame oil: For nutty finish. Add at the end.
Neutral oil: Avocado, canola, or peanut oil for high heat searing.
Red pepper flakes or chili garlic sauce: Optional heat.

Step-by-Step Instructions

Prep the beef: Partially freeze the beef 15 minutes for easy slicing. Slice thinly across the grain. Toss with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Set aside 10 to 15 minutes.
Make the sauce: Whisk 1 4 cup low sodium soy sauce, 2 tablespoons oyster sauce, 1 2 cup beef broth, 1 teaspoon brown sugar, 1 teaspoon cornstarch, 1 teaspoon grated ginger, 1 teaspoon minced garlic, and 1 teaspoon Shaoxing wine if using.
Par cook broccoli: Steam or microwave florets with a splash of water for 1 to 2 minutes until bright green and crisp tender. Drain well.
Sear the beef: Heat 1 tablespoon oil in a large skillet or wok over high heat. Sear beef in a single layer in two batches, 60 to 90 seconds per side, just until browned. Remove to a plate.
Aromatics: Add a splash more oil if needed. Stir fry remaining garlic and ginger 20 to 30 seconds until fragrant.
Sauce and broccoli: Return broccoli to the pan. Pour in the sauce, simmer 30 to 60 seconds until glossy and thick.
Finish: Add beef and any juices back in. Toss 30 to 60 seconds to coat. Turn off heat, drizzle sesame oil, and season with chili flakes if desired.
Serve: Spoon over hot rice, noodles, or cauliflower rice. Top with green onions and sesame seeds.

Tips for Success

Slice thin: Partially freeze beef for clean, thin cuts that cook fast.
High heat: Preheat the pan so beef sears quickly without steaming.
Dry the broccoli: Drain well to avoid watering down the sauce.
Batch cook: Do not crowd the pan to keep a good sear on the beef.
Add sesame oil at the end to keep its aroma bright.

Variations

Spicy: Add chili garlic sauce or crushed red pepper to taste.
Low carb: Serve with cauliflower rice and reduce sugar to taste.
Gluten free: Use tamari and a gluten free oyster style sauce.
Protein swap: Try chicken thigh, shrimp, or extra firm tofu.
Veggie boost: Add mushrooms, snap peas, carrots, or baby corn.

Serving Suggestions

Steamed jasmine or brown rice for a classic pairing.
Garlic noodles or stir fried rice for extra comfort.
Cauliflower rice for lighter, low carb bowls.
Finish with scallions, sesame seeds, and a squeeze of lime.

Storage & Reheating

Refrigerate leftovers in an airtight container up to 4 days. Reheat in a hot skillet with a splash of water until warmed through, 2 to 3 minutes, to keep the broccoli crisp. Freeze up to 2 months; thaw overnight, then reheat gently.

Memories Made Around the Table

This dish became our midweek hero after a long day of errands. The pan hits the heat, the ginger blooms, and in minutes dinner is on the table. Simple, cozy, and always gone fast.

FAQs

What is the best cut of beef for this recipe

Flank steak is classic, but sirloin or tri tip work well. Slice very thin across the grain for tenderness.

Can I skip oyster sauce

Yes. Use more soy plus a little hoisin or an extra pinch of sugar to balance the salt.

How do I keep the broccoli crisp

Par cook briefly, drain well, and add it near the end so it finishes in the sauce without overcooking.

Final Thoughts

Chinese Beef and Broccoli proves that fast can still be fresh, flavorful, and deeply comforting. Keep these pantry staples on hand and this weeknight winner will always be within reach.

Chinese Beef and Broccoli

Craving takeout flavor on a busy night? Tender slices of beef, crisp broccoli, and a glossy, savory sauce come together in one pan for a fast, balanced, and deeply satisfying dinner—better than takeout with simple pantry staples.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Marinating Time 10

Total Time 30

Course Dinner

Cuisine Chinese

Servings people

Equipment

1 Wok or large skillet
1 Mixing Bowl
1 Whisk

Ingredients

Beef & Marinade

1 lb flank steak or sirloin, thinly sliced across the grain
1 tbsp low sodium soy sauce for marinade
1 tsp cornstarch for marinade

Sauce

0.25 cup low sodium soy sauce
2 tbsp oyster sauce
0.5 cup low sodium beef broth
1 tsp brown sugar
1 tsp cornstarch
1 tsp fresh ginger grated
1 tsp garlic minced
1 tsp Shaoxing wine or dry sherry, optional

Stir-Fry & Finishing

4 cup broccoli florets about 12 oz, par-cooked until crisp-tender
2 tbsp neutral oil avocado, canola, or peanut; divided
1 tsp garlic minced, for stir-fry
1 tsp fresh ginger grated, for stir-fry
1 tsp sesame oil to finish
0.25 tsp red pepper flakes or chili garlic sauce, to taste; optional

Garnish

2 green onions thinly sliced; optional
1 tsp sesame seeds optional

Makes: 4inch round, 2inch height

Instructions

Prep

Partially freeze the beef for 15 minutes for easier slicing. Slice thinly across the grain. Toss with 1 tablespoon soy sauce and 1 teaspoon cornstarch; let stand 10 to 15 minutes.
Whisk the sauce: 1/4 cup low sodium soy sauce, 2 tablespoons oyster sauce, 1/2 cup low sodium beef broth, 1 teaspoon brown sugar, 1 teaspoon cornstarch, 1 teaspoon grated ginger, 1 teaspoon minced garlic, and 1 teaspoon Shaoxing wine (optional).
Par-cook the broccoli: steam or microwave with a splash of water for 1 to 2 minutes until bright green and crisp-tender. Drain well.

Cook

Heat 1 tablespoon neutral oil in a large skillet or wok over high heat. Sear beef in a single layer in two batches, 60 to 90 seconds per side, just until browned. Transfer to a plate.
Add a little more oil if needed. Stir-fry the remaining garlic and ginger for 20 to 30 seconds until fragrant.
Return broccoli to the pan and pour in the sauce. Simmer 30 to 60 seconds, stirring, until glossy and thickened.
Add the beef and any collected juices; toss 30 to 60 seconds to coat. Turn off heat, drizzle with sesame oil, and season with red pepper flakes if desired.
Serve over hot rice, noodles, or cauliflower rice. Garnish with green onions and sesame seeds.

Notes

Storage: Refrigerate in an airtight container up to 4 days. Reheat in a hot skillet with a splash of water 2 to 3 minutes until warmed through. Freeze up to 2 months; thaw overnight before reheating. Tips: Slice beef very thin, cook over high heat without crowding, and drain broccoli well to keep the sauce glossy.

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