Chinese Beef and Broccoli Stir Fry is a classic dish that brings together tender slices of beef with crisp, bright broccoli all coated in a flavorful soy-garlic sauce. The contrast between the juicy meat and the crunchy veggies makes each bite satisfying and full of texture. It’s the kind of dish that feels both fresh and comforting at the same time.
I love making this stir fry when I want a quick and tasty dinner that doesn’t require a lot of fuss. The sauce is simple but packed with flavor, and the beef cooks in just a few minutes, so it’s perfect for busy weeknights. One tip I always remember is to cook the broccoli just until it’s bright green and still a bit crunchy—that way, it keeps its snap and doesn’t get mushy.
When I serve this dish, I usually spoon it over a bowl of steamed white rice or fluffy jasmine rice to soak up all that savory sauce. It’s a meal that my whole family asks for again and again because it’s tasty, filling, and brings everyone together around the table. Plus, it’s a great way to get some greens in without feeling like you’re eating a salad!
Key Ingredients & Substitutions
Beef: Flank steak or sirloin works best because they become tender quickly. Slice thinly against the grain for the best texture. If you want a cheaper or leaner option, try skirt steak or even thinly sliced chicken breast.
Broccoli: Fresh broccoli florets add great crunch and a pop of color. If you can’t find fresh, frozen broccoli is a good alternative—just don’t overcook it to avoid sogginess.
Sauce ingredients: Oyster sauce and soy sauce give the stir fry that classic umami taste. For a vegetarian twist, use mushroom stir-fry sauce or hoisin sauce instead. Dark soy sauce is optional but adds nice color.
Marinade extras: Shaoxing wine adds depth but can be left out or replaced with dry sherry or mirin. Sesame oil is strong, so use just a little to finish without overpowering the dish.
How Do You Achieve Tender Beef and Crisp Broccoli?
Getting the beef tender and the broccoli crisp is the key to a great stir fry. Here’s how to do it smoothly:
- Marinate the beef: A short marinade with soy sauce and cornstarch both seasons and tenderizes the meat.
- Cook beef quickly: Use high heat and don’t overcrowd the pan. Sear beef just until browned — it’ll cook more later with the sauce.
- Blanch broccoli: Quickly boil broccoli for 1-2 minutes until bright green but still crisp. This stops it from getting mushy when stir-fried.
- Add sauce last: Mixing the sauce in near the end and thickening it with cornstarch slurry ensures everything stays coated without becoming watery.
Using a hot wok or pan and working fast keeps textures and flavors balanced, giving you tasty beef, snappy broccoli, and a glossy sauce that clings just right.
Equipment You’ll Need
- Wok or large skillet – cooks food quickly and evenly with high heat, perfect for stir fry.
- Sharp chef’s knife – lets you slice beef thinly and cut broccoli florets with ease.
- Cutting board – provides a sturdy space for safe, efficient chopping.
- Medium bowl – great for marinating beef and mixing sauces.
- Wooden spoon or spatula – helps stir ingredients without scratching your pan.
- Measuring spoons and cups – for accurate sauce and marinade measurements.
Flavor Variations & Add-Ins
- Swap beef for chicken or shrimp for a lighter option that still pairs well with the sauce.
- Add sliced bell peppers or snap peas for extra crunch and color.
- Use a splash of chili garlic sauce to add a little heat if you like spice.
- Stir in toasted cashews or peanuts at the end for a nutty crunch that complements the savory flavors.
Chinese Beef and Broccoli Stir Fry
Ingredients You’ll Need:
For The Beef and Marinade:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 2 teaspoons soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon Shaoxing wine or dry sherry (optional)
- ½ teaspoon sesame oil
For The Vegetables and Sauce:
- 1 large head of broccoli, cut into florets
- 3 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ¼ cup oyster sauce
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce (optional, for color)
- 2 teaspoons sugar
- ½ cup beef broth or water
- 1 teaspoon cornstarch mixed with 2 teaspoons water (cornstarch slurry)
For Serving and Garnish:
- 3 cups cooked jasmine or white rice
- Toasted white sesame seeds
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and marinate the beef, with an additional 10 minutes for cooking and assembly. In total, plan for roughly 25 minutes from start to finish to enjoy a delicious homemade Chinese Beef and Broccoli Stir Fry.
Step-by-Step Instructions:
1. Marinate the Beef:
In a medium bowl, mix the sliced beef with 2 teaspoons soy sauce, 1 teaspoon cornstarch, Shaoxing wine (if using), and ½ teaspoon sesame oil. Stir well to coat evenly, and let it sit for at least 15 minutes to tenderize and absorb flavor.
2. Blanch the Broccoli:
Bring a pot of water to a boil and add the broccoli florets. Cook for 1-2 minutes until the broccoli turns bright green and is slightly tender but still crisp. Drain and set aside.
3. Prepare the Stir Fry Sauce:
In a small bowl, whisk together the oyster sauce, soy sauce, dark soy sauce (if using), sugar, and beef broth or water. Set the sauce mixture aside for later.
4. Cook the Beef:
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat. Add the marinated beef in a single layer. Cook quickly, stirring often, until the beef is just browned but not fully cooked, about 2-3 minutes. Remove the beef from the pan and set aside.
5. Stir-Fry Garlic, Ginger, and Broccoli:
Add the remaining 1 tablespoon of vegetable oil to the wok. Toss in the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant. Then add the blanched broccoli and stir-fry for another 1-2 minutes to coat it with the aromatics and oil.
6. Combine Beef and Sauce:
Return the beef to the wok. Pour the prepared stir fry sauce over the beef and broccoli. Stir everything together and cook for 2 more minutes, letting the flavors meld.
7. Thicken the Sauce:
Pour in the cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water). Stir quickly for about 1 minute until the sauce thickens and coats all the ingredients beautifully.
8. Serve and Garnish:
Remove the wok from heat. Serve the beef and broccoli mixture immediately over cooked jasmine or white rice. Sprinkle toasted white sesame seeds on top for a final touch of color and flavor.
Enjoy your flavorful and tender Chinese Beef and Broccoli Stir Fry!
Can I Use Frozen Broccoli for This Recipe?
Yes, frozen broccoli works well as a convenient substitute. Just thaw it fully and pat dry to remove excess moisture before stir-frying to prevent sogginess.
How Can I Make This Dish Gluten-Free?
Use gluten-free soy sauce or tamari and make sure your oyster sauce is also gluten-free. This keeps the flavors authentic without gluten.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth to keep the sauce saucy.
Can I Substitute the Beef with Another Protein?
Absolutely! Chicken breast, shrimp, or tofu are great alternatives. Adjust cooking times since these proteins may cook faster than beef.
