If you’re craving restaurant-quality flavor at home, this Chinese Beef and Broccoli Stir Fry is about to become your new weeknight staple! Tender slices of beef, vibrant broccoli, and a glossy savory sauce with hints of garlic, ginger, and umami—what’s not to love? It’s a dish that delivers on both comfort and excitement, coming together in just half an hour but tasting like you spent all afternoon perfecting it. Whether you’re hoping to impress guests or satisfy your own cravings, this classic stir fry strikes a perfect balance of flavors and textures. Let’s make Chinese Beef and Broccoli Stir Fry the star of your dinner table!
Ingredients You’ll Need
You’ll be amazed at how a handful of simple, everyday ingredients can create such incredible depth of flavor. Each ingredient is chosen for its ability to bring tenderness, color, or that key punch of taste to your Chinese Beef and Broccoli Stir Fry.
- Flank steak (1 lb, thinly sliced): Flank steak, when sliced thin against the grain, cooks up melt-in-your-mouth tender and soaks up every bit of the flavorful sauce.
- Cornstarch (2 tbsp): A quick toss in cornstarch helps the beef brown beautifully and ensures that signature velvety bite you’ll find in good Chinese takeout.
- Soy sauce (2 tbsp, divided): Rich, salty, and savory, soy sauce is the backbone of our stir fry’s umami goodness, lending depth to both the marinade and sauce.
- Oyster sauce (2 tbsp): Thick and luxurious, oyster sauce brings an irresistible sweet-salty complexity to the stir fry’s sauce.
- Hoisin sauce (1 tbsp): The touch of hoisin lends a subtle, slightly sweet and tangy kick that makes everything pop.
- Brown sugar (1 tbsp): Just a hint of brown sugar balances out the savory notes with a mellow sweetness.
- Sesame oil (1 tsp): A little goes a long way for that classic toasty aroma—don’t skip it!
- Ground ginger (1/2 tsp): Adds fragrant warmth and zing, reminiscent of your favorite takeout.
- Black pepper (1/4 tsp): For a gentle bit of heat to round out the flavors.
- Vegetable oil (3 tbsp, divided): Neutral and ideal for high-heat cooking, this will keep your broccoli crisp and beef perfectly seared.
- Broccoli florets (3 cups): Crisp, fresh broccoli gives the dish color and a gentle crunch that contrasts the tender beef.
- Garlic (3 cloves, minced): Don’t hold back—garlic brings that deep, mouthwatering aroma central to this stir fry.
- Water (1/4 cup): A little water gets broccoli steaming in no time and helps blend the sauce.
- Sesame seeds & sliced green onions (for garnish, optional): These finishing touches add both color and a lovely nutty flavor.
- Cooked white rice (for serving): The fluffy, neutral partner that soaks up all that glorious sauce.
How to Make Chinese Beef and Broccoli Stir Fry
Step 1: Marinate the Beef
Start by tossing your thinly sliced flank steak in a bowl with cornstarch and one tablespoon of soy sauce. This isn’t just to flavor the beef—it also helps tenderize it and gives you the kind of velvety texture that coats in sauce perfectly. Let the beef sit for 10 to 15 minutes while you prep everything else. If you’re prepping ahead, you can even let it marinate in the fridge for a few hours for bigger flavor!
Step 2: Whisk the Sauce
In a small bowl, combine the remaining soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, ground ginger, and black pepper. This is your stir fry’s flavor bomb! Give it a good whisk and set aside. Having this ready to go is what makes stir frying fast and easy—no scrambling for ingredients mid-stir!
Step 3: Stir Fry the Broccoli
Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Toss in the broccoli florets and add a splash of water. Cover and steam for a few minutes—this softens the broccoli just enough so it’s bright green and still crisp. Once it’s ready, scoop the broccoli out and set it aside. This step keeps the broccoli perfectly cooked and vibrant instead of soggy.
Step 4: Sear the Beef
Pour the remaining vegetable oil into the hot pan. Lay the marinated beef in a single layer, working in batches if your pan is on the smaller side—crowding leads to steaming rather than searing! Let the beef cook for about 2 to 3 minutes per side until it starts to brown and caramelize along the edges. This is where the magic (and flavor) happens.
Step 5: Finish the Stir Fry
Once all the beef is back in the pan, add your minced garlic, stirring quickly until fragrant—it only takes about 30 seconds. Slide the steamed broccoli back in and pour over your pre-whisked sauce. Toss everything together, letting the sauce bubble and thicken until everything’s lacquered in savory deliciousness. In just a couple minutes more, your Chinese Beef and Broccoli Stir Fry will be ready to plate!
How to Serve Chinese Beef and Broccoli Stir Fry
Garnishes
Scatter a shower of toasted sesame seeds and sliced green onions over the top just before serving. These little touches add both crunch and that finishing burst of color and fresh flavor. If you want to make your Chinese Beef and Broccoli Stir Fry look like it came straight from your favorite restaurant, don’t skip the garnishes!
Side Dishes
White rice is a classic and essential—its absorbent simplicity is perfect for soaking up the glossy sauce. Steamed jasmine or brown rice are great options, too. For something a bit different, try serving the stir fry over noodles, or pair it with a simple cucumber salad or some crispy spring rolls for a complete takeout night at home.
Creative Ways to Present
Feeling extra? Try serving your Chinese Beef and Broccoli Stir Fry in individual bowls piled high with rice, or even scoop it into crisp lettuce cups for a fun handheld twist. A sprinkle of chili flakes or a drizzle of chili crisp oil can bring a little heat and elevate the dish even further. This is a fantastic dish to put your own spin on when plating!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer your cooled Chinese Beef and Broccoli Stir Fry to an airtight container and pop it in the fridge. It’ll keep well for up to three days. The flavors actually get even deeper as everything melds together overnight—making tomorrow’s lunch absolutely irresistible.
Freezing
Want to save some for busy nights? You can freeze portions in freezer-safe bags or containers for up to two months. Let the stir fry cool completely before freezing to help maintain the best texture. When you’re ready, simply defrost in the fridge overnight.
Reheating
For best results, reheat your stir fry in a skillet over medium heat—it takes just a couple minutes to warm through while keeping the beef tender and broccoli crisp. You can use the microwave in a pinch, but a quick stir with a splash of water or extra sauce will help everything taste freshly made.
FAQs
Can I use a different cut of beef for Chinese Beef and Broccoli Stir Fry?
Absolutely! Flank steak is traditional because of its tenderness and flavor, but sirloin, flat iron, or even ribeye work well here. The key is slicing the beef thinly against the grain for maximum tenderness, no matter which cut you use.
Is this stir fry gluten free?
Not by default, as most soy sauce and oyster sauce brands contain wheat. To make a gluten-free version of Chinese Beef and Broccoli Stir Fry, opt for tamari or certified gluten-free soy sauce and gluten-free oyster sauce substitutes.
Can I make this dish vegetarian or vegan?
Definitely! Swap the beef for pressed extra-firm tofu or seitan, and use a mushroom-based vegetarian oyster sauce. The combination of broccoli and the signature sauce will still be irresistibly satisfying.
How do I keep the broccoli crisp and green?
The trick lies in steaming the broccoli just until it turns bright green and is still slightly firm, then setting it aside to finish cooking briefly in the sauce at the end. Overcooking is the enemy of vibrant, crunchy broccoli in stir fry!
What makes this Chinese Beef and Broccoli Stir Fry taste like takeout?
The secret is in the sauce: the combination of soy, oyster, and hoisin sauces, with a hint of sesame oil, ginger, garlic, and a balancing touch of brown sugar. High-heat cooking and a quick toss at the end bring everything together just like your favorite Chinese restaurant.
Final Thoughts
If you’ve ever wanted to master a cozy, crowd-pleasing classic, this Chinese Beef and Broccoli Stir Fry is the recipe to reach for. It’s quick, colorful, and loaded with flavor, yet easy enough for any night of the week. Give it a go—you might just find yourself looking forward to homemade “takeout” all over again!
Print
Chinese Beef and Broccoli Stir Fry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chinese Beef and Broccoli Stir Fry recipe is a quick and flavorful dish that’s perfect for a weeknight dinner. Tender slices of beef are stir-fried with crisp broccoli in a savory sauce, served over steamed rice. It’s a classic takeout favorite made easily at home.
Ingredients
For the Beef:
- 1 lb flank steak, thinly sliced against the grain
- 2 tbsp cornstarch
- 2 tbsp soy sauce, divided
For the Sauce:
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1/2 tsp ground ginger
- 1/4 tsp black pepper
Other Ingredients:
- 3 tbsp vegetable oil, divided
- 3 cups broccoli florets
- 3 cloves garlic, minced
- 1/4 cup water
- Sesame seeds and sliced green onions for garnish (optional)
- Cooked white rice for serving
Instructions
- Marinate the Beef: In a medium bowl, toss sliced flank steak with cornstarch and 1 tablespoon soy sauce. Let it sit for 10–15 minutes.
- Prepare the Sauce: Whisk together remaining soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, ginger, and black pepper. Set aside.
- Cook the Broccoli: Steam broccoli in a skillet with water until slightly tender. Remove and set aside.
- Stir-Fry the Beef: Sear marinated beef in oil until browned. Add garlic, then return broccoli and sauce to the pan. Cook until thickened.
- Serve: Garnish with sesame seeds and green onions. Serve hot over rice.
Notes
- Slice the beef thinly for quick cooking and tenderness.
- You can use chicken or tofu as an alternative protein.
- Adjust sweetness and spice to taste with more hoisin or red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese-Inspired
Nutrition
- Serving Size: 1 bowl (without rice)
- Calories: 410
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 70mg
