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–+ servings

Chinese Beef & Broccoli

Bring classic Chinese takeout home and make it even better with this easy beef and broccoli stir fry. Tender steak and crisp broccoli are coated in a savory, slightly sweet sauce. It all comes together in one pan and under 30 minutes for the ultimate weeknight dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Yields4 servings
Print Recipe Pin Recipe
Servings4 servings

Ingredients

FOR THE STEAK:

  • 1 pound flank, NY strip, or ribeye steak, thinly sliced against the grain
  • 2 tablespoons cornstarch
  • 1 tablespoon dark soy sauce
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon salt

FOR THE VEGETABLE STIR FRY:

  • 1 pound broccoli florets
  • 3 to 4 tablespoons neutral oil, as needed
  • 1 teaspoon sesame oil
  • 1 tablespoon minced garlic
  • 2 teaspoons ginger paste

FOR THE SAUCE:

  • 1/3 cup low sodium beef broth
  • 2 tablespoons low sodium soy sauce
  • 1 1/2 tablespoons brown sugar
  • 1 1/2 tablespoons oyster sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon dark soy sauce
  • 2 teaspoons cornstarch
  • 1/2 teaspoon white pepper
  • pinch of cayenne powder

Instructions 

  1. Marinate the steak: In a medium bowl, toss the sliced steak with cornstarch, dark soy sauce, baking soda, white pepper, and salt. Set aside.
  2. Prepare the sauce: In another bowl or measuring cup, whisk beef broth, low sodium soy sauce, brown sugar, oyster sauce, rice vinegar, dark soy sauce, cornstarch, white pepper, and cayenne powder together until smooth. Set aside.
  3. Cook the broccoli: Heat 1 tablespoon neutral oil in a large pan or wok over medium heat. Add broccoli and stir-fry briefly. Add a splash of water, cover, and steam for 2-3 minutes until broccoli is tender-crisp. Remove broccoli and set aside.
  4. Cook the steak: Over medium-high heat, heat the wok or pan until it’s very hot, then add 1 1/2 to 2 tablespoons neutral oil. Add the marinated steak and stir-fry until just cooked through and seared, about 2-3 minutes. Remove and set aside.
  5. Sauté aromatics: Lower the heat to medium-low. Add sesame oil and 1/2 tablespoon neutral oil to the pan. Add garlic and ginger, sauté gently until fragrant, about 30 seconds.
  6. Combine: Return broccoli and steak to the pan. Pour in the sauce and toss everything together until the sauce thickens and coats evenly, about 1-2 minutes.
  7. Serve hot with rice or noodles.

Notes

Q: What cut of beef works best for beef and broccoli?
A: Any steak with good marbling works well — flank, NY strip, or ribeye are great choices. Slice it thinly against the grain, and cutting at a slight slant makes each piece wider, more tender, and perfect for quick stir frying.
Q: Can I use frozen broccoli?
A: Yes! Just thaw it completely and pat it dry before cooking to avoid excess moisture in the pan. Fresh broccoli will give you the best texture, but frozen is a convenient backup.
Q: What does the baking soda do in the marinade?
A: Baking soda helps tenderize the beef by breaking down its proteins, giving it that soft, velvety texture like you’d get in restaurant stir fries.
Q: Can I make this ahead of time?
A: You can marinate the beef, prep the sauce, and cut the broccoli ahead of time. For the best flavor and texture, cook everything fresh when you’re ready to eat.
Q: What should I serve it with?
A: Jasmine rice is the best pairing — it’s fragrant, fluffy, and soaks up all that delicious sauce perfectly.
Q: What’s the difference between dark soy sauce and regular soy sauce?
A: Dark soy sauce is thicker, darker, and slightly sweeter. It adds rich color and deep flavor to the dish. Regular soy sauce (also called light soy sauce) is saltier and thinner, making it ideal for seasoning.

Did You Make This Recipe?

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