Dad's Chinese Beef and Broccoli Recipe

Dad’s Chinese beef and broccoli is a family-style stir-fry of tender beef and crisp-tender broccoli tossed in a savory, lightly sweet soy and oyster sauce. It draws on the Chinese-American takeout classic, with regional and family versions varying in sauce and seasoning; this version keeps the ingredients straightforward and cooks quickly in a hot skillet.

Ingredients

1 lb (450 g) flank steak, sliced thinly against the grain
1 tbsp (15 ml) regular soy sauce
1 tbsp (15 ml) Shaoxing wine or dry sherry
2 tsp (6 g) cornstarch, divided
1 tbsp (15 ml) neutral oil, such as canola, divided
1½ lb (680 g) broccoli, cut into bite-size florets; peel and slice the tender stems if desired
⅓ cup (80 ml) low-sodium beef broth or water
3 tbsp (45 ml) oyster sauce
1 tbsp (15 ml) regular soy sauce
1 tbsp (15 ml) hoisin sauce
1 tsp (5 ml) toasted sesame oil
1 tsp (5 g) granulated sugar
2 tbsp (30 ml) water, for the slurry
2 garlic cloves, finely minced
1 tsp (5 g) finely grated fresh ginger
Cooked rice, for serving (optional)

Instructions

Slice and marinate the beef. Pat the steak dry and slice it thinly across the grain; cutting against the visible muscle fibers helps keep the bites tender. In a bowl, combine the beef with 1 tablespoon soy sauce, Shaoxing wine, 1 teaspoon cornstarch and 1 teaspoon of the oil. Toss to coat and set aside for 15 minutes while you prepare the remaining ingredients. If you cannot find Shaoxing wine, use dry sherry; the flavor will be a little less rounded. For an alcohol-free option, use broth or water.
Mix the sauce. Whisk the broth, oyster sauce, hoisin, 1 tablespoon soy sauce, sesame oil and sugar in a small bowl. In a separate cup, stir the remaining 1 teaspoon cornstarch with 2 tablespoons water until smooth. Keep the sauce and slurry close to the stove.
Blanch the broccoli. Bring a large pot of water to a boil. Add the broccoli and cook for 2 minutes, until bright green but still firm. Drain well. This brief blanch helps the broccoli cook evenly in the skillet; do not leave it in the water until soft.
Sear the beef. Heat a large skillet or wok over high heat until hot, then add the remaining 2 teaspoons oil. Arrange the beef in a single layer, working in two batches if needed to avoid crowding. Sear for about 1 minute without moving, then stir-fry for another 1 to 2 minutes, until browned and just cooked through. For USDA FSIS safety, check the thickest pieces with a food thermometer: whole cuts of beef must reach a safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. Transfer the beef to a clean plate while it rests.
Cook the aromatics and broccoli. Reduce the heat to medium-high if the pan is smoking heavily. Add the garlic and ginger and stir for about 20 seconds, just until fragrant. Add the drained broccoli and stir-fry for 1 to 2 minutes, scraping up browned bits. If the pan looks dry, add a tablespoon of water.
Finish the stir-fry. Stir the cornstarch slurry again, then pour the sauce into the skillet. Bring it to a simmer, stirring, until glossy and slightly thickened, about 1 minute. Return the beef and any juices to the pan; toss for 30 to 60 seconds so everything is coated and hot. Serve promptly with rice, if desired.

Tips

Cut against the grain. Identify the direction of the long fibers in the steak and slice across them, not along them. If the steak is difficult to slice thinly, chill it in the freezer for 15 to 20 minutes first; do not freeze it solid.
Keep the pan uncrowded. A crowded pan steams the beef instead of searing it. Cook in batches and let the skillet reheat between them for better browning.
Adjust the salt carefully. Oyster sauce, soy sauce and hoisin are all salty. Use low-sodium broth, and taste the finished sauce before adding any extra soy sauce.
Prep everything before heating the pan. Stir-frying moves quickly. Have the sauce, slurry, drained broccoli and sliced aromatics ready so the garlic does not burn while you measure.

Serving Suggestions

Serve the beef and broccoli over steamed jasmine or long-grain rice to catch the sauce. Brown rice, noodles or cauliflower rice also work. For a fuller meal, add a simple cucumber salad, sautéed greens or steamed dumplings on the side. Finish with sliced scallions or sesame seeds if you like, but add them just before serving so they stay fresh.

Variations

For a spicier stir-fry, add ½ teaspoon (1 g) red pepper flakes or a spoonful of chili crisp to the sauce. Use 1½ pounds (680 g) chicken breast in place of the beef, sliced thinly; cook it to 165°F (74°C), the USDA FSIS safe minimum internal temperature for poultry. For a vegetarian version, omit the beef and replace oyster sauce with vegetarian mushroom stir-fry sauce; add sliced mushrooms or firm tofu, noting that the result will have a different, less beefy flavor. You can also swap some broccoli for sliced bell pepper, but keep the total vegetables close to 1½ pounds (680 g) so the sauce remains balanced.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. They keep for 3 to 4 days in the refrigerator. Reheat only the portion you plan to eat in a skillet over medium heat with a splash of water, stirring until steaming hot; leftovers should reach 165°F (74°C). A microwave also works: cover loosely, heat in short intervals, stir, and check the temperature. The broccoli will soften further after storage. Freeze in an airtight freezer-safe container for up to 2 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

What cut of beef works best?
Flank steak is a good choice because it takes marinade well and slices neatly across the grain. Sirloin or skirt steak can also work. Avoid thick, tough chunks, and slice whichever cut you choose thinly against the grain.

Can I make the sauce without oyster sauce?
Yes. Use vegetarian mushroom stir-fry sauce for a similar savory quality, or use extra hoisin in a pinch. Hoisin alone is sweeter and less briny, so reduce the sugar and taste before adding more soy sauce.

Can I skip blanching the broccoli?
Yes, but it may take longer to become tender. Add the raw florets after the garlic and ginger with 2 to 3 tablespoons of water, cover the skillet for 2 to 3 minutes, then uncover and stir-fry until crisp-tender before adding the sauce.

How do I keep the beef tender?
Slice thinly across the grain, let it sit in the short marinade, and sear it in a hot pan without crowding. Avoid cooking it for a long time in the sauce; return it only at the end to warm through.

Can I prepare anything ahead?
You can slice the beef, cut the broccoli and mix the sauce up to a day ahead. Keep each in a separate covered container in the refrigerator, and make the cornstarch slurry just before cooking. Cook the beef promptly after removing it from the refrigerator.

Is Shaoxing wine essential?
No. Dry sherry is the closest easy-to-find substitute, while broth or water works if you prefer to avoid alcohol. Shaoxing wine adds a distinctive, mellow aroma, so the substitutes make the finished dish slightly different but still tasty.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Dad’s Chinese Beef and Broccoli Recipe