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Chinese Beef and Broccoli

A comforting stir-fry featuring savory beef and vibrant broccoli, perfect for a quick weeknight dinner that feels special.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound flank steak or skirt steak, thinly sliced across the grain Trim visible fat; freeze briefly for easier slicing.
  • 1 large head broccoli, cut into florets Or 12 ounces frozen broccoli if pressed for time.
  • 3 tablespoons vegetable oil or canola
  • 4 cloves garlic, thinly sliced
  • 1 teaspoon fresh ginger, grated Optional, but lovely.
  • 2 green onions sliced on the bias for garnish
Marinade
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry Substitute: extra beef broth.
  • 1 teaspoon cornstarch
Sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce or vegetarian mushroom sauce
  • 1 tablespoon brown sugar or honey
  • 1/2 cup low-sodium beef broth or water
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water For the slurry.

Method
 

Preparation
  1. Marinate the beef: In a bowl combine the sliced beef with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and 1 teaspoon cornstarch. Toss and let sit while you prep the vegetables—ten minutes brings noticeable tenderness.
  2. Blanch the broccoli: Bring a pot of salted water to a boil. Add broccoli florets and cook for 1–2 minutes until just bright green and tender-crisp. Drain and immediately plunge into ice water to keep color and snap. Drain again.
  3. Make the sauce: Whisk together the sauce ingredients (soy sauce, oyster sauce, brown sugar, beef broth, sesame oil). Set aside.
Cooking
  1. Sear the beef: Heat a wok or large skillet over high heat until shimmering. Add 1–2 tablespoons oil. Lay the beef in a single layer and let sear without crowding. Stir-fry for 1–2 minutes until browned but slightly pink inside. Remove and set aside.
  2. Aromatics and flavor: Add the remaining oil to the wok, then toss in garlic and ginger. Stir until fragrant—about 20 seconds—watching for quick browning.
  3. Combine and thicken: Return the beef and any juices to the pan with the broccoli. Pour in the sauce and bring to a simmer. Stir the cornstarch slurry and add it slowly, tossing until the sauce thickens to a glossy coating that clings to beef and broccoli.
Finishing
  1. Sprinkle with sliced green onions and a drizzle of sesame oil. Serve immediately over steamed rice or your favorite noodles.

Notes

Store leftovers in an airtight container for up to 3 days. The beef and sauce can be frozen for up to 2 months.