Here’s the thing—I love Chinese takeout. But sometimes, I don’t feel like waiting 45 minutes for delivery. That’s how I discovered this Chinese beef and broccoli recipe that you can make at home in just 27 minutes. And let me tell you—it tastes just as good (if not better) than takeout. Tender strips of beef, crisp broccoli, and a glossy savory sauce that clings to everything—this dish has comfort written all over it.
Why You’ll Love Beef and Broccoli
This classic dish isn’t just about taste; it’s about balance.
- Quick and easy. You’ll be done in under half an hour.
- Healthier than takeout. You control the oil, sodium, and ingredients.
- Budget-friendly. A fraction of the cost of ordering in.
- Family-approved. Even picky eaters love this combo.
It’s the kind of recipe you’ll keep coming back to whenever you crave Chinese food without leaving home.
Ingredients You’ll Need
Here’s everything you need (no fancy supermarket run required):
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 cups broccoli florets (fresh or frozen)
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
For the sauce:
- ½ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch (mixed with 2 tbsp water)
- 1 teaspoon sesame oil
- ½ cup beef broth
Step-by-Step Instructions
Step 1: Prep the Beef
Slice the beef thinly against the grain—this keeps it tender. Toss the strips lightly with a pinch of salt and cornstarch to help them brown beautifully.
Step 2: Cook the Broccoli
Blanch broccoli in boiling water for 2 minutes until bright green, then drain. This keeps it crisp-tender.
Step 3: Sear the Beef
Heat 1 tablespoon oil in a large skillet or wok. Add the beef in batches and sear quickly (2–3 minutes) until browned. Remove from the pan.
Step 4: Build the Sauce
In the same skillet, add the garlic and ginger. Stir-fry for 30 seconds, then pour in soy sauce, oyster sauce, brown sugar, sesame oil, and broth. Stir well.
Step 5: Combine Everything
Return the beef and broccoli to the skillet. Stir in the cornstarch slurry and cook for another 2–3 minutes until the sauce thickens and coats everything.
Step 6: Serve Hot
Serve over steamed rice, noodles, or even cauliflower rice if you want it lighter.
Tips for Perfect Beef and Broccoli
- Cut beef thinly. This makes it tender and quick to cook.
- High heat is key. A hot skillet ensures a great sear without overcooking.
- Don’t overcook broccoli. Keep it crisp for the best texture.
- Taste and adjust. Like it sweeter? Add more sugar. Saltier? Add extra soy sauce.
Flavor Variations
- Spicy beef and broccoli: Add chili flakes or a spoon of sriracha.
- Garlic lovers’ version: Double the garlic for extra punch.
- Healthier swap: Use low-sodium soy sauce and swap brown sugar for honey.
- Extra veggies: Toss in carrots, bell peppers, or snap peas.
What to Serve with Beef and Broccoli
This dish is a star on its own, but sides make it shine even more.
- Steamed jasmine rice or fried rice
- Lo mein noodles
- Egg rolls or spring rolls
- Asian cucumber salad
Why This Recipe Works
The magic comes from the sauce—a mix of soy sauce for savoriness, brown sugar for sweetness, and oyster sauce for that deep umami flavor. The beef cooks quickly so it stays tender, while the broccoli adds freshness and crunch. It’s the balance of flavors and textures that makes this dish unforgettable.
Meal Prep and Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooked beef and sauce for up to 2 months (blanch broccoli fresh when reheating).
- Reheating: Warm gently in a skillet to keep the beef tender.
FAQs About Beef and Broccoli
Q: Can I use chicken instead of beef?
Yes! Swap in sliced chicken breast or thighs for a lighter version.
Q: Is oyster sauce necessary?
It adds depth, but you can leave it out or replace with hoisin sauce.
Q: Can I use frozen broccoli?
Definitely—just thaw and pat dry before cooking so it doesn’t water down the sauce.
Q: How do I make it gluten-free?
Use tamari instead of soy sauce and check that your oyster sauce is gluten-free.
Q: Can I double the recipe?
Yes, but cook the beef in batches so it sears properly instead of steaming.