Perfect Chinese Beef and Broccoli – A Weeknight Favorite Done Right

Beef and broccoli is one of those dishes that always hits the spot: tender beef, crisp-tender broccoli, and a glossy, savory sauce that clings to every bite. It’s fast, comforting, and tastes like your favorite takeout—only fresher. The best part?

You can make it at home with simple ingredients and a few easy techniques. This version balances flavor, texture, and speed, so you’ll have dinner ready in under 30 minutes.

What Makes This Special

This recipe uses a quick marinade to make the beef silky and tender without long resting time. Shaoxing wine and oyster sauce add depth, while a touch of sugar rounds out the saltiness and brings the flavors together.

The sauce is glossy, never gloopy, thanks to a measured amount of cornstarch. Blanching the broccoli first keeps it bright and crisp. And everything cooks in a hot pan for that signature stir-fry flavor.

What You’ll Need

• Beef: 1 pound flank steak or sirloin, sliced thin against the grain
• Broccoli: 4 cups broccoli florets (about 1 large head)
• Neutral oil: 2–3 tablespoons (canola, peanut, or vegetable oil)
• Garlic: 3 cloves, minced
• Ginger: 1 tablespoon fresh, finely minced or grated

Beef Marinade:

• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon cornstarch
• 1 teaspoon baking soda (optional for extra tenderness)
• 1 teaspoon oil

Sauce:

• 3 tablespoons low-sodium soy sauce
• 1 tablespoon dark soy sauce (for color and richness; optional but great)
• 2 tablespoons oyster sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon sugar
• 1/2 teaspoon sesame oil
• 1/2 cup low-sodium chicken or beef broth
• 2 teaspoons cornstarch
• 1/4 teaspoon white pepper (or black pepper)

Optional Add-Ins:

• 1 small onion, sliced
• Red pepper flakes or a fresh chili for heat
• Sesame seeds for garnish

Step-by-Step Instructions

1. Prep the Beef: Slice the beef thinly against the grain. Aim for 1/8-inch thick pieces. This helps it cook quickly and stay tender.
2. Marinate: In a bowl, mix soy sauce, Shaoxing wine, cornstarch, baking soda (if using), and oil. Add the beef and toss to coat. Let it sit for 15 minutes while you prep everything else.
3. Blanch the Broccoli: Bring a pot of salted water to a boil. Add broccoli and cook for 45–60 seconds until bright green and slightly tender. Drain and rinse under cold water to stop the cooking. Set aside.
4. Make the Sauce: In a small bowl, whisk together soy sauces, oyster sauce, Shaoxing wine, sugar, sesame oil, broth, cornstarch, and white pepper. Keep it nearby.
5. Heat the Pan: Use a large skillet or wok. Heat 1–2 tablespoons of oil over high heat until shimmering.
6. Sear the Beef: Spread the beef in a single layer. Let it sear for 30–45 seconds without moving, then stir-fry for another 1–2 minutes until just browned. Remove to a plate. Work in batches if needed to avoid steaming.
7. Sauté Aromatics: Add a touch more oil if the pan is dry. Stir-fry garlic and ginger for about 15–20 seconds until fragrant. Don’t let them burn.
8. Combine: Add the broccoli (and onion, if using) to the pan. Toss for 30–60 seconds to heat through. Return the beef and any juices.
9. Add the Sauce: Give the sauce a quick stir, then pour it into the pan. Toss everything for 30–60 seconds until the sauce thickens and coats the beef and broccoli.
10. Finish and Serve: Taste and adjust salt or sugar if needed. Serve immediately over steamed rice or noodles. Garnish with sesame seeds if you like.

How to Store

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat gently in a hot skillet with a splash of water or broth to loosen the sauce. Microwave works too, but use short bursts and stir to avoid overcooking the broccoli.

Benefits of This Recipe

• Fast and Weeknight-Friendly: Ready in about 25 minutes, including prep.
• Balanced Flavor: Savory, slightly sweet, and deeply satisfying without being heavy.
• High Protein, Veggie-Forward: Plenty of broccoli and a lean cut of beef make a well-rounded meal.
• Flexible: Easy to adapt for different diets, spice levels, or what you have on hand.
• Meal Prep Friendly: Keeps well and reheats nicely for lunches.

Common Mistakes to Avoid

• Overcrowding the Pan: If you cook too much beef at once, it steams and turns tough. Sear in batches for caramelization.
• Skipping the Marinade: Even 10–15 minutes makes a huge difference in tenderness and flavor.
• Overcooking Broccoli: Blanch briefly and finish in the pan. You want bright green and crisp-tender, not mushy.
• Too Much Cornstarch: The sauce should be glossy, not thick like pudding. Measure cornstarch carefully.
• Low Heat: Stir-frying needs high heat for that signature sear and aroma. Preheat the pan properly.

Alternatives

• Beef Cuts: Flank steak is classic, but skirt steak, flat iron, or thinly sliced sirloin also work well.
• No Shaoxing Wine: Use dry sherry or skip and add a splash more broth plus a pinch of sugar.
• Gluten-Free: Use tamari instead of soy sauce and check that your oyster sauce is gluten-free.
• Low Sodium: Use low-sodium soy sauce and broth, then salt to taste at the end.
• Vegetarian/Vegan: Swap beef for firm tofu or a plant-based beef alternative. Use vegetarian oyster sauce (mushroom-based).
• Add More Veg: Bell peppers, snap peas, or baby corn fit right in. Keep the pieces similar in size for even cooking.
• Spicy Version: Add chili oil, red pepper flakes, or sliced fresh chilies with the aromatics.

FAQ

How do I slice the beef so it stays tender?

Slice against the grain into thin strips, about 1/8 inch thick.

Partially freezing the beef for 20–30 minutes helps you get clean, thin slices.

Can I make this without a wok?

Yes. A large stainless steel or cast-iron skillet works great. Just make sure it’s hot, and avoid overcrowding so the beef sears instead of steams.

What if I can’t find dark soy sauce?

Skip it or add a tiny splash of molasses for color and a touch of sweetness.

Regular soy sauce alone still makes a delicious sauce.

Is baking soda necessary in the marinade?

No, but it helps tenderize tougher cuts. Use a small amount and rinse lightly if you’re sensitive to its taste. You can also skip it and rely on slicing thin and not overcooking.

Can I prep this ahead of time?

Yes.

Slice and marinate the beef up to 12 hours ahead. Blanch the broccoli and store it in the fridge. When you’re ready, the stir-fry will come together in minutes.

How do I keep the sauce from turning gummy?

Use the measured amount of cornstarch and keep the pan hot.

Stir the sauce before adding it so the cornstarch is evenly distributed, and toss quickly as it thickens.

What should I serve it with?

Steamed jasmine rice is classic. Brown rice, cauliflower rice, or noodles are also great. A simple cucumber salad on the side cools things down nicely.

Can I use frozen broccoli?

You can, but thaw and pat it dry first.

It won’t be as crisp as fresh, so keep the cooking time short and the heat high to avoid sogginess.

Wrapping Up

Beef and broccoli is a reliable favorite for a reason: it’s quick, flavorful, and satisfying. With a short marinade, a bright green blanch on the broccoli, and a balanced sauce, you’ll get that takeout taste at home anytime. Keep the heat high, don’t overcrowd the pan, and serve it hot over rice.

Once you try this method, it might just become your weeknight go-to.