Recipe

Chinese Beef and Broccoli

A quick, cozy weeknight stir fry with tender beef, crisp broccoli, and a glossy garlic ginger sauce.

By Matt Campbell

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4.8

A plated bowl of Chinese beef and broccoli with glossy sauce, steamed white rice on the side, and sesame seeds sprinkled on top on a warm kitchen table

Beef and broccoli is one of those dishes that feels like it should be complicated because the sauce tastes like it has secrets. Good news: the secret is mostly cornstarch, a hot pan, and not overcooking your broccoli into sad green confetti.

This version is my weeknight workhorse. We use a quick cornstarch coating, a simple home-style velveting trick, to help the beef stay tender, keep the broccoli crisp-tender, and build a glossy, savory sauce that clings to everything the way it should. You get bright garlic and ginger, a little sweetness, a little depth, and edges on the beef that make you pause mid-bite and go, okay wow.

Small bowls of soy sauce, oyster sauce, cornstarch, brown sugar, garlic, ginger, and sesame oil arranged on a kitchen counter next to sliced flank steak and broccoli florets

Why It Works

Tender beef without fuss: A quick cornstarch coating, a simple home-style velveting trick, helps protect the meat in a ripping hot pan.
Broccoli that stays bright: A fast steam in the skillet softens the stems while keeping the florets crisp and green.
Glossy, balanced sauce: Low-sodium soy sauce for salt, oyster sauce for savory depth, a touch of brown sugar for balance, and cornstarch to thicken into that classic cling.
One pan energy: Minimal dishes, maximum payoff. The sauce pulls up all the browned bits and turns them into flavor.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for up to 4 days. Keep rice separate if you can so it does not get overly soft.

Freeze: Freeze for up to 2 months for best quality. The broccoli will soften after thawing, so if you are meal prepping for the freezer, consider slightly undercooking the broccoli.

Reheat: Warm in a skillet over medium heat with a splash of water to loosen the sauce, 3 to 6 minutes. Microwave works too, just cover and heat in short bursts, stirring halfway.

A glass meal prep container filled with beef and broccoli next to a separate container of white rice on a kitchen counter with soft natural lighting

Common Questions

What cut of beef is best for beef and broccoli?

Flank steak is the classic because it stays beefy and slices nicely. Sirloin is a great swap and often more tender. If you use skirt steak, slice it extra thin because it has a stronger grain.

How thin should I slice the beef?

Aim for 1/8 to 1/4 inch slices. If your steak is being stubborn, pop it in the freezer for 15 to 20 minutes first. It firms up just enough to make thin slicing way easier.

How do I keep the beef tender?

Slice against the grain, keep the slices thin, and do not skip the quick cornstarch coating, a simple home-style velveting trick. Also, cook in two batches if your pan is crowded. Crowding steams the beef instead of browning it.

Can I make it without oyster sauce?

Yes. Swap in 2 extra tablespoons soy sauce plus 1 tablespoon hoisin (or a little extra brown sugar). You will lose some savory depth, but it will still taste great.

How do I make it spicier?

Add 1 to 2 teaspoons chili crisp to the sauce, or toss in crushed red pepper with the garlic and ginger. If you want a clean heat, add a sliced serrano while cooking the beef.

Is this gluten free?

It can be. Use certified gluten free tamari instead of soy sauce, and choose a gluten free oyster sauce (many standard oyster sauces contain wheat) or an oyster-free stir fry sauce.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or wok (12-inch is ideal)
Cutting board and sharp knife
Small bowls for the sauce and marinade
Tongs or a spatula
Measuring spoons

I started making beef and broccoli when I was in my "I can totally beat takeout" era, which is a fun place to be until you realize takeout has a head start and a jet engine wok. This recipe is what finally made it click at home: hot pan, fast cooking, and sauce that tastes like you did more than you actually did. It is the dish I make when I want something cozy and saucy, but I also want dinner done before my rice gets cold.