This beef and broccoli recipe is made with marinated beef slices beautifully balanced by the tender crunch of the broccoli and delicious Chinese brown stir fry sauce. It's a simple yet satisfying dish that's perfect for a family dinner or a casual get-together.
For those craving a dish with a perfect balance of flavor, this beef and broccoli recipe is the answer. A hint of sweetness from the sugar complements the umami notes of the oyster and soy sauces, while the sauce clings to every piece of beef and broccoli! It’s delicious!
If you enjoy this beef and broccoli stir fry, you might also like my beef and onion stir fry, a similarly savory dish. For a change of pace, my Mongolian beef offers a sweet and sticky crispy beef option that's guaranteed to be a hit.
Why You’ll Love This Recipe
- Classic Takeout Dish: This recipe gives you all the great flavors and textures of your favorite takeout.
- Quick and Easy: With a total cook time of 20 minutes, this recipe is perfect for those busy weeknights.
- Tender Beef: The beef in this recipe, I like to use a velveting technique. It makes the beef so tender, it practically melts in your mouth.
- Easy to Make: This recipe is incredibly easy to make, even for those new to cooking Asian cuisine.
Beef and Broccoli Ingredients
- Steak: Ideally, you want to use flank steak because it's a lean and flavorful cut that, when sliced thinly and cooked properly, becomes tender and delicious. That being said, I will still use rib eye, skirt steaks or any type of steaks I have on hand. I also personally find that steaks with a nice fat to meat ratio with nice fat marbling works very well for all stir fries. If you have roasts, you can also use that too, ss long as you slice the beef against the grain, it will stay tender.
- Broccoli Florets: The broccoli not only adds great flavor and texture to the dish, but it's also a nutritional powerhouse. Alternatively, I also use Chinese gai lan for this recipe as well.
- Garlic and Ginger: These are our aromatics, they add a wonderful depth of flavor to the dish.
- Oyster Sauce, Sugar, Shaoxing Wine and Soy Sauce: These are our main ingredients for the sauce, they provide the savory, umami flavor that's characteristic of this dish. If you can't find Shaoxing wine, you can substitute it with dry sherry or omit it.
- Sesame Oil: This is used as a finishing oil, it adds a beautiful, toasty flavor and aroma to the dish.
- Cornstarch: This is our thickening agent, it gives the sauce a glossy finish and a slightly thick consistency that helps it cling to the beef and broccoli. I also use this to in the beef marinade to create velveting which gives the beef slices a more slippery texture.
How to Make Beef and Broccoli Stir Fry
Making this Chinese beef and broccoli recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
Preparation
Prepare the Broccoli: Start by slicing the broccoli into florets. I like to cut them stem side up and rip them into 1 inch pieces. This method keeps the florets more intact and you lose less of it.
Mix the Stir Fry Sauce: To make the stir fry sauce, first dissolve the cornstarch with the soy sauce, then combine the rest of the sauce ingredients in a bowl. Stir well to dissolve the sugar, and set it aside.
Marinate the Beef
Slice the Beef Against the Grain: To make the beef tender, we want to slice it against the grain.
Optional Baking Soda Step: I personally don't find you need to add baking soda to your beef if you slice the beef against the grain, but if you want restaurant quality beef that is incredibly soft, then mix ½ teaspoon of baking soda to the beef and let it sit for about 20 minutes. It's extremely important to rinse off the baking soda before you marinate the beef, because the baking soda will leave a funky smell and flavor to the beef. Gently squeeze out as much as the rinsing water as possible.
Marinate the Beef: Add the marinade ingredients with the beef slices and mix it well. I like to use my hands so it doesn't rip the delicate beef slices. Set it aside for 10-15 minutes to marinate.
Steam the Broccoli and Stir Fry the Beef
Heat Up the Wok or Skillet: Set the stove to medium heat and wait for it to get hot. Once it is hot, add a bit of oil.
Add the Broccoli and Steam It: Add the broccoli to the skillet and stir fry it for 1 minute. Then add in ¼ cup of water and put a lid on it and let it steam for 2 minutes. After it has steamed, do a taste test, if you like your broccoli softer, steam it for another 30 seconds to 1 minute. Remove it from the pan and set it aside for later.
Toast the Aromatics: Wipe off any residual water from the pan and adjust the stove to high heat and add oil. Add in the ginger slices and brown them for about 1-2 minutes, then add in the garlic slices and brown them for 30 seconds.
Stir Fry the Beef: Add more oil to the pan, don't be shy with the oil, it will help seal in the cornstarch and kickstart the velveting which give it a more tender texture.
Add cornstarch and oil to the beef slices, and mix well, then add the beef and the whites of the green onions in a single layer and sauté for about 1-2 minutes or just until it's about 80% done. Don't worry if you see a bit of pink you'll fully cook it in the sauce at the end.
Remove it from the pan and set it aside with the broccoli.
Stir Frying Everything Together
Thicken the Stir Fry Sauce: Stir the sauce in the bowl (cornstarch settles to the bottom), and pour the sauce into the pan and keep stirring it until it bubbles and thickens. The sauce should change color from a light brown, to a dark brown color. Add in the sesame oil and mix it in after the sauce is thick.
Add the Broccoli and Beef Back In: Once the stir fry sauce is thick, add the beef and broccoli back in and coat everything in the sauce and let it stir fry for about 1 minute.
Plate the beef and broccoli and serve with steamed rice!
Joyce’s Tips For Making the Best Beef and Broccoli
- Cut the Broccoli Stem Side Up: To lose less florets, I like to cut my broccoli stem side up. Cut up to the florets, but not through them, then rip it the rest of the way.
- Freeze the Beef Before You Slice It: To make it easier to cut thinner slices of beef, put the steak in the freezer for 30 minutes first. This will firm it up, and make it easier to slice it into thinner pieces.
- Slice the Beef Against the Grain: It's important to slice your beef against the grain to ensure tenderness.
- Use a Large Skillet for Stir Frying: A large skillet or a wok is your best friend when making this dish. The high heat and large surface area allow for quick, even cooking of the beef and broccoli.
- Don't Be Shy with the Oil: In Chinese restaurants, they velvet their cornstarch marinated beef by flash cooking it in hot water or a batch of hot oil for a few seconds before they stir fry it. This method seals the beef with the cornstarch and creates a slippery and velvety texture to the beef. To do this at home without the big batch of oil, we will liberally add oil before we stir fry the beef instead.
- Don't Overcook the Beef: When you add the beef to the skillet, sauté it for just 1-2 minutes. Overcooking the beef can make it tough and chewy, so after we stir fry it, we will remove it from the frying pan when it is about 80% cooked, don't worry if you see a bit of blood, we will fully cook it in the sauce at the very end.
- Optional Baking Soda Step: I personally don't find you need to add baking soda to your beef if you slice the beef against the grain, but if you want restaurant quality beef that is incredibly soft, then mix ½ teaspoon of baking soda to the beef and let it sit for about 20 minutes. It's extremely important to rinse off the baking soda before you marinate the beef, because the baking soda will leave a funky smell and flavor to the beef. Gently squeeze out as much as the rinsing water as possible.
Serving Suggestions
- This beef and broccoli recipe pairs perfectly with a side of steamed white rice. The fluffy texture of the rice helps to soak up the flavorful sauce, giving you a satisfying meal. I also like to serve it with a simple egg fried rice, shrimp fried rice or garlic fried rice as well.
- If you're a fan of Asian takeout, serve this beef and broccoli dish alongside some homemade potstickers or crispy fried wontons. It's a great way to bring the restaurant vibe to your dinner table.
- For a complete Asian feast at home, pair this beef and broccoli stir fry with a side of crispy Cantonese chow mein, yeung chow fried rice or chicken fried rice. The mix of flavors and textures will make your meal feel like a special treat
Recipe Variation Ideas
- Spicy: If you're a fan of spicy food, this variation is for you. Simply add a sprinkle of red pepper flakes or sriracha to the stir fry sauce mixture for an extra kick. The heat from the pepper flakes will elevate the flavor of the dish and give it a new twist.
- Gluten-Free: For those with gluten sensitivities, you can easily make this beef and broccoli recipe gluten-free. Just replace the soy sauce with a gluten-free alternative like tamari. The dish will still have the same great flavor, without any gluten.
- Extra Veggies: If you want to add more veggies to your meal, this variation is perfect. Along with the broccoli, you can also add sliced bell peppers, snow peas, carrots, or even mushrooms to the stir fry.
Frequently Asked Questions
Flank steak or skirt steak are the best options for this recipe. These cuts are lean, flavorful, and when sliced thinly against the grain, they become tender. That being said, I also like to use rib eye or any type of steak I have on hand, as long as it is cut against the grain it will work fine.
Cutting against the grain means slicing perpendicular to the long muscle fibers in the meat. This technique is important because it shortens the muscle fibers, resulting in a more tender bite.
Yes, you can use frozen broccoli, but make sure to thaw and drain it before using. Fresh broccoli, however, will give a better texture and flavor to the dish.
To ensure tender beef, marinate the beef slices with a mixture of soy sauce, sugar, and cornstarch. This process, known as velveting, helps to tenderize the meat and protect it from overcooking.
Storing and Reheating
- Refrigerating: After enjoying your beef and broccoli dish, any leftovers can be stored in an airtight container in the refrigerator. It will keep for up to 3 days.
- Reheating: When you're ready to enjoy your leftovers, reheat the dish in a large skillet over medium heat. Add a splash of water to prevent the beef from drying out, and stir frequently until it's heated through. You can also heat it up in a microwave as well for 1-2 minutes.
- Freezing: Unfortunately, this dish does not freeze well due to the texture of the broccoli and the potential for the beef to become tough upon thaw.
More Chinese Takeout Recipes You May Like
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Recipe Card
Beef and Broccoli Stir Fry
Joyce's Recipe Notes
- Cut the Broccoli Stem Side Up: To lose less florets, I like to cut my broccoli stem side up. Cut up to the florets, but not through them, then rip it the rest of the way.
- Freeze the Beef Before You Slice It: To make it easier to cut thinner slices of beef, put the steak in the freezer for 30 minutes first. This will firm it up, and make it easier to slice it into thinner pieces.
- Slice the Beef Against the Grain: It's important to slice your beef against the grain to ensure tenderness.
- Optional Baking Soda Step: I personally don't find you need to add baking soda to your beef if you slice the beef against the grain, but if you want restaurant quality beef that is incredibly soft, then mix ½ teaspoon of baking soda to the beef and let it sit for about 20 minutes. It's extremely important to rinse off the baking soda before you marinate the beef, because the baking soda will leave a funky smell and flavor to the beef. Gently squeeze out as much of the rinsing water as possible.
- Use a Large Skillet for Stir Frying: A large skillet or a wok is your best friend when making this dish. The high heat and large surface area allow for quick, even cooking of the beef and broccoli.
- Don't Be Shy with the Oil: In Chinese restaurants, they velvet their cornstarch marinated beef by flash cooking it in hot water or a batch of hot oil for a few seconds before they stir fry it. This method seals the beef with the cornstarch and creates a slippery and velvety texture to the beef. To do this at home without the big batch of oil, we will liberally add oil before we stir fry the beef instead.
- Don't Overcook the Beef: When you add the beef to the skillet, sauté it for just 1-2 minutes. Overcooking the beef can make it tough and chewy, so after we stir fry it, we will remove it from the frying pan when it is about 80% cooked, don't worry if you see a bit of blood, we will fully cook it in the sauce at the very end.
Ingredients
- 1 lb steak (flank, rib eye, or any type of steak you like)
- 3-4 cups broccoli
- 3 slices ginger
- 2 cloves garlic (thinly sliced)
- 2 stalks green onions
- ¼ cup water (to steam broccoli)
Beef Marinade
- 1½ tablespoons soy sauce
- ½ tablespoon Shaoxing wine (optional, can sub for dry sherry as well)
- 1 teaspoon sesame oil
- 2 tablespoons water
- 1 teaspoon cornstarch (add after you finish marinating, before stir frying)
- 1 tablespoon oil (add after you finish marinating, before stir frying)
Stir Fry Sauce
- 2½ tablespoons soy sauce
- 1 teaspoon dark soy sauce (optional, for color)
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine (optional)
- 1 teaspoon sugar
- 2 tablespoons cornstarch
- 1 cup water
- ½ teaspoon sesame oil (added after sauce is cooked)
Instructions
Preparation
- Slice 3 slices ginger, and thinly slice 2 cloves garlic and set it aside for later.
- Finely mince 2 stalks green onions. Save the whites for stir-frying with the beef, and save the greens as the garnish at the end. Set them aside for later.
- Cut 3-4 cups broccoli florets. I like to cut them stem side up and rip them into 1-inch pieces. This method keeps the florets more intact and you lose less of it. Set them aside for later.
Prepare the Sauce
- In a small bowl, first dissolve 2 tablespoons cornstarch with 2½ tablespoons soy sauce and mix it until there are no lumps.
- Next, add in 2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sugar, 1 teaspoon dark soy sauce (optional), and 1 cup water. Stir well to dissolve the sugar, and set it aside.
Prepare the Beef
- (Optional) You can put the steak into the freezer for 30 minutes to make it easier to slice. This will firm up the beef, and make it easier to slice thinly.
- To make the beef tender, we want to slice it against the grain. I like to slice them about ⅛ inch thick.
- Optional Baking Soda Step: I personally don't find you need to add baking soda to your beef if you slice the beef against the grain, but if you want restaurant quality beef that is incredibly soft, then mix ½ teaspoon of baking soda to the beef and let it sit for about 20 minutes. It's extremely important to rinse off the baking soda before you marinate the beef, because the baking soda will leave a funky smell and flavor to the beef. Gently squeeze out as much as the rinsing water as possible.
Marinate the Beef
- Add 1½ tablespoons soy sauce, 1 teaspoon sesame oil, ½ tablespoon Shaoxing wine, 2 tablespoons water with the beef slices, and mix it well. (Do not add the cornstarch or oil yet; we will mix this with the beef after it has finished marinating, right before stir-frying.)I like to use my hands so it doesn't rip the delicate beef slices. Set it aside for 10-15 minutes to marinate.
Steam the Broccoli
- Set the stove to medium heat and wait for it to get hot. Once it is hot, add a bit of oil.
- Add the broccoli to the skillet and stir-fry it for 1 minute. Then add ¼ cup of water, put a lid on it, and let it steam for 2 minutes. After it has steamed, do a taste test, if you like your broccoli softer, steam it for another 30 seconds to 1 minute. Remove it from the pan and set it aside for later.
Stir Fry the Beef
- Add 1 teaspoon cornstarch to the beef slices and mix well. Then coat the beef with 1 tablespoon oil and mix well.
- Wipe off any residual water from the pan, and adjust the stove to high heat. Once the pan is hot, add a bit of oil and ginger slices and brown them for about 1-2 minutes, then add garlic slices and brown them for 30 seconds.
- Add more oil to the pan, don't be shy with the oil, it will help seal in the cornstarch and kickstart the velveting which gives the beef a more tender texture.
- Add the beef and the whites of the green onions in a single layer and sauté for about 1-2 minutes or until it's about 80% done. Don't worry if you see a bit of pink you'll fully cook it in the sauce at the end. Remove it from the pan and set it aside with the broccoli. You can pick out the ginger now and discard it if you like, or eat around it later.
Thicken the Sauce & Stir Fry Everything Together
- Stir the sauce in the bowl (cornstarch settles to the bottom). Then, pour the sauce into the pan and keep stirring it until it bubbles and thickens. The sauce should change color from a light brown, to a dark brown color. Add in ½ teaspoon sesame oil now and mix it into the sauce.
- Once the stir-fry sauce is thick, add the beef and broccoli back in, coat everything in the sauce, and stir-fry everything for about 1 minute.
- Plate the beef and broccoli and serve with steamed rice! Enjoy!
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
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Susan B says
Great recipe!!! I love how Joyce Lee wrote it out too. She put side notes in the recipe! I followed the recipe just as is and it was amazing!!! I didn't over cook the meat and steamed the broccoli perfectly! Next time I make this I want to make lo mein with it! Thank you for the recipe and I will look for more by you!!
Joyce Lee says
Hi Susan!
I'm so happy you liked it! Lo mein with it sounds like a fantastic idea! I would double up the sauce and then add the low mein with it! I'm very happy to share! 🙂
Anonymous says
Joyce Lee says
Josie says
We usually ordered this Beef & Broccoli Dish in restaurants because of its wok's flame. So then I used this recipe to cook for my family they taste the difference & deliciousy 👍😘... Now, I can make this healthy & fast Dish more often.
Thank you. Joyce.
Joyce Lee says
Hi Josie!
Yes! That what I do too, it's such an easy takeout to make at home! 🙂 I'm happy everyone enjoyed it