Chinese Beef & Broccoli Stir Fry Recipe

I just made an Easy Beef And Broccoli that flat-out beats takeout and I refuse to order it ever again.

I’m obsessed with this Chinese Beef And Broccoli because it tastes way better than takeout and actually makes me feel like I ate something smart. I love the snap of broccoli florets against tender flank steak and the sticky, savory sauce that clings to every bite.

I screw up dinner a lot, but this one covers my mistakes and makes me look like I know what I’m doing. Beef N Broccoli that hits with a savory finish.

Simple, messy, craveable. No fancy tricks, just bold sauce and big bites.

I dive in and forget to be polite every single time.

Ingredients

• Flank steak: the meaty star, it’s tender when sliced thin against the grain.
• Broccoli florets: crunchy green pop, basically healthy and so satisfying.
• Vegetable oil: lets things not stick, plus gives a clean fry.
• Garlic: sharp, warm kick that makes it smell like home.
• Ginger: bright, slightly spicy zip that cuts through richness.
• Green onions: whites add bite, greens add fresh color and zing.
• Soy sauce (marinade): salty backbone, it’s where umami starts.
• Sesame oil (marinade): toasty hint, small amount goes a long way.
• Cornstarch (marinade): tames juices, basically keeps meat silky.
• Sauce soy sauce: deep savory base, more of that umami goodness.
• Oyster sauce: adds savory sweetness, kind of rich and complex.
• Brown sugar or honey: balances salt with warm, gentle sweetness.
• Beef broth: adds savory depth, makes the sauce feel hearty.
• Rice wine: optional boozy brightness, it’s worth adding if you can.
• Cornstarch slurry: thickens sauce, makes it cling to everything.
• Salt and pepper: simple seasoning, tweak it to taste.
• Toasted sesame oil: finishing oil, gives a nutty final kiss.
• Sesame seeds: crunchy garnish, pretty and lightly toasty.

Ingredient Quantities

• 1 pound flank steak, thinly sliced against the grain
• 2 cups broccoli florets (about 1 medium head)
• 2 tablespoons vegetable oil, divided
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 3 green onions, sliced (whites and greens separated)
• 2 tablespoons low sodium soy sauce for the marinade
• 1 teaspoon sesame oil for the marinade
• 1 teaspoon cornstarch for the marinade
• 3 tablespoons low sodium soy sauce for the sauce
• 1 1/2 tablespoons oyster sauce
• 1 tablespoon brown sugar or honey
• 1/2 cup beef broth or low sodium chicken broth
• 1 tablespoon rice wine or dry sherry (optional but recommended)
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water for slurry
• Salt and freshly ground black pepper, to taste
• 1/2 teaspoon toasted sesame oil for finishing
• Sesame seeds for garnish, optional

How to Make this

1. Slice the flank steak thin against the grain, then toss with 2 tablespoons soy sauce, 1 teaspoon sesame oil and 1 teaspoon cornstarch; let it marinate at least 15 minutes while you prep everything else.

2. Mix the sauce: in a bowl combine 3 tablespoons soy sauce, 1 1/2 tablespoons oyster sauce, 1 tablespoon brown sugar or honey, 1/2 cup beef broth, and 1 tablespoon rice wine or dry sherry if using; set aside.

3. Make the cornstarch slurry by stirring 1 teaspoon cornstarch into 1 tablespoon cold water; keep it ready for thickening later.

4. Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until shimmering; add the marinated beef in a single layer (work in batches if needed) and sear quickly about 1 to 2 minutes per side until browned but still a little pink inside; remove beef to a plate and don’t overcook it.

5. In the same pan add the remaining 1 tablespoon oil, toss in the white parts of the sliced green onions, minced garlic and fresh ginger; stir fry for 20 to 30 seconds until fragrant.

6. Add the broccoli florets and 2 to 3 tablespoons of water, cover the pan or toss with a lid for about 2 minutes to steam until broccoli is bright green and just tender; uncover and stir.

7. Return the seared beef and any juices back into the pan with the broccoli, pour in the prepared sauce and bring everything to a simmer.

8. Stir in the cornstarch slurry a little at a time until the sauce thickens to your liking, usually 30 to 60 seconds; season with salt and freshly ground black pepper to taste.

9. Turn off the heat and drizzle 1/2 teaspoon toasted sesame oil over the stir fry, toss to coat and add the green parts of the sliced green onions.

10. Serve hot over rice or noodles and sprinkle with sesame seeds if you want; leftovers reheat well but the broccoli might get softer.

Equipment Needed

1. Sharp chef’s knife (for slicing the steak thin against the grain)
2. Sturdy cutting board (one for meat, one for veg if you want to avoid cross contamination)
3. Large skillet or wok (high heat searing and stir frying)
4. Mixing bowls (one for the marinade, one for the sauce, a tiny one for the cornstarch slurry)
5. Tongs or a spatula (to sear and toss the beef and broccoli)
6. Measuring spoons and measuring cup (for soy, sesame oil, cornstarch, broth, etc)
7. Plate or shallow dish (to rest the seared beef between batches)
8. Lid (or a large plate to cover the pan briefly to steam the broccoli)

FAQ

Chinese Beef & Broccoli Stir Fry Recipe Substitutions and Variations

• Flank steak: skirt steak, sirloin, or hanger steak all work well; for a vegetarian swap try firm tofu, pressed and sliced.
• Broccoli florets: use broccolini, asparagus tips, or snap peas for a quicker cook time and different crunch.
• Low sodium soy sauce: tamari for gluten free, or coconut aminos for a milder, slightly sweeter flavor.
• Oyster sauce: hoisin sauce or mushroom stir fry sauce if you want a vegetarian option, you can also boost umami with a splash of Worcestershire.

Pro Tips

1) Slice and marinate right before cooking, not hours ahead. Flank soaks up marinades fast and if you leave it too long it gets mushy. Also freeze the steak for 20 minutes first so it firms up and is way easier to slice thin against the grain.

2) Don’t crowd the pan when searing. Cook the beef in small batches so it browns quick and stays a little pink inside. If you pile it in you’ll steam it and end up tough rubbery pieces.

3) Steam the broccoli briefly with a splash of water and lid on, then uncover to let the water evaporate before adding the sauce. That keeps the florets bright green and crisp tender instead of soggy.

4) Add the cornstarch slurry slowly and watch it, ’cause it thickens fast. Finish off with the toasted sesame oil after turning the heat off for a fresher nutty flavor, and taste for salt last since soy and oyster sauce are already salty.