Chinese Beef and Broccoli
Chinese Beef and Broccoli is a classic dish that's full of tender beef slices and crunchy broccoli florets, all tossed in a flavorful soy-based sauce. It’s a simple mix of…
Tip: save now, cook later.Chinese Beef and Broccoli is a classic dish that’s full of tender beef slices and crunchy broccoli florets, all tossed in a flavorful soy-based sauce. It’s a simple mix of savory, slightly sweet, and garlicky notes that come together perfectly for a quick and satisfying meal.
I love making this dish on busy weeknights because it comes together so fast and still feels like a special treat. The beef gets nice and tender when marinated just right, and the broccoli stays crisp, adding a fresh bite to every forkful. I like to use a little ginger and garlic in the sauce to give it that extra kick that makes the whole dish taste restaurant-worthy at home.
My favorite way to enjoy this is over a bed of steamed white rice or with some warm noodles on the side. It’s the kind of meal that feels comforting but not heavy, and I always find myself going back for seconds. It’s the kind of recipe that even picky eaters tend to love, and I like to think it’s because it’s packed with flavor but keeps things simple and familiar.
Key Ingredients & Substitutions
Flank Steak: This cut is lean and perfect for quick cooking. Slice it thin against the grain for tenderness. If unavailable, skirt steak or sirloin work well too.
Broccoli: Fresh broccoli crowns with thick stalks create a nice texture contrast. If broccoli is not available, try broccolini or even green beans for a twist.
Soy Sauce & Oyster Sauce: These give the dish its salty, umami flavor. Use low-sodium soy sauce if you want less salt. For oyster sauce, vegetarian versions exist if you prefer a meat-free option.
Ginger & Garlic: Fresh ginger and garlic add warmth and fragrance. Pre-minced store-bought works, but fresh tastes best.
Baking Soda: A tiny pinch in the marinade helps tenderize the beef. It’s optional but helps make the meat softer quickly.
How Do You Keep Broccoli Crisp and Beef Tender?
To get that perfect texture, timing and prep are key:
- Blanch broccoli briefly: Boil for 1-2 minutes then immediately rinse with cold water. This keeps it bright and crunchy.
- Slice beef thin: This makes it cook fast and stay tender.
- Marinate beef: Allow at least 15 minutes for flavor and tenderness. Baking soda can help if you want extra-soft beef.
- Quick stir-fry: Use high heat and don’t overcrowd the pan to get a nice sear without steaming the beef.
These small steps make a big difference in keeping your beef juicy and broccoli crisp in this classic dish.
Equipment You’ll Need
- Large wok or skillet – perfect for quick, high-heat cooking and tossing the beef and broccoli evenly.
- Sharp chef’s knife – helps you slice the beef thin against the grain and cut broccoli into even florets.
- Cutting board – sturdy and spacious enough to prep your ingredients safely.
- Mixing bowls – for marinating the beef and mixing the sauce ingredients easily.
- Measuring spoons and cups – to keep your sauce perfectly balanced every time.
- Tongs or spatula – great for stirring and flipping without breaking the tender beef.
Flavor Variations & Add-Ins
- Swap beef for thinly sliced chicken or pork for a lighter or different protein option; both cook quickly and absorb the sauce well.
- Add sliced mushrooms or bell peppers for extra veggies and a more colorful dish.
- Stir in a splash of chili garlic sauce or fresh sliced chili for heat if you like spicy food.
- Use baby bok choy or snap peas in place of broccoli for a crisp, fresh twist.
Equipment You’ll Need
- Large wok or skillet – for quick, high-heat cooking and tossing ingredients evenly.
- Sharp chef’s knife – to slice the beef thinly and chop the broccoli.
- Cutting board – safe surface for preparing all ingredients.
- Mixing bowls – for marinating the beef and mixing the sauce.
- Measuring spoons and cups – to measure sauces and spices precisely.
- Tongs or spatula – to stir-fry and handle the beef and broccoli without breaking them.
- Small bowl – for mixing the cornstarch slurry to thicken the sauce.
Flavor Variations & Add-Ins
- Protein swaps: Use thinly sliced chicken, pork, or tofu instead of beef for different flavors and textures.
- Vegetables: Add bell peppers, snap peas, mushrooms, or baby bok choy for extra color and crunch.
- Spice it up: Add fresh chili peppers, chili garlic sauce, or a pinch of crushed red pepper flakes to the sauce for heat.
- Nutty twist: Sprinkle chopped cashews or peanuts on top for added crunch.
- Sauce tweaks: Replace hoisin with a splash of fish sauce for a different depth of umami.
Can I Use Frozen Beef for This Recipe?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before slicing and marinating. This helps the marinade penetrate better and ensures even cooking.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over medium heat or in the microwave, adding a splash of water if the sauce has thickened too much.
Can I Make This Dish Vegetarian?
Absolutely! Substitute the beef with firm tofu or tempeh and use vegetarian oyster sauce or soy sauce only. Increase the broccoli or add other vegetables to boost flavor and texture.
How Can I Thicken the Sauce Without Cornstarch?
You can use arrowroot powder or potato starch as a 1:1 substitute for cornstarch to thicken the sauce. If you don’t have either, simmer the sauce a bit longer to reduce and thicken naturally.