Chinese Food Main Dishes: Easy Beef and Broccoli

Beef and broccoli is a Chinese-American main dish of browned beef and crisp-tender broccoli tossed in a glossy, savory sauce. This Cantonese-inspired restaurant favorite is quick to make at home, and the sauce’s oyster, soy, and ginger flavors cling nicely to both the meat and vegetables.

Ingredients

1 lb flank steak, sliced across the grain into strips about ¼ inch (6 mm) thick, (450 g)
1¼ lb broccoli, cut into bite-size florets, (570 g)
2 tbsp regular or low-sodium soy sauce for the beef, (30 ml)
1 tbsp Shaoxing wine for the beef, (15 ml)
1 tsp cornstarch for the beef, (3 g)
1 tsp neutral oil for the beef, (5 ml)
½ cup low-sodium beef broth, (120 ml)
3 tbsp oyster sauce, (45 ml)
1 tbsp soy sauce for the stir-fry sauce, (15 ml)
1 tbsp Shaoxing wine for the stir-fry sauce, (15 ml)
2 tsp cornstarch for the stir-fry sauce, (6 g)
1 tsp granulated sugar, (4 g)
¼ tsp freshly ground black pepper, (about 0.5 g)
2 tbsp neutral oil, such as canola or peanut oil, for cooking, (30 ml)
3 garlic cloves, finely chopped, (about 9 g)
1 tsp finely grated fresh ginger, (5 g)
½ tsp toasted sesame oil, (2.5 ml)

Instructions

Prepare the beef and vegetables. Pat the steak dry, then slice it across the grain into narrow strips. Cutting across the visible muscle fibers shortens them and makes each bite easier to chew. Cut the broccoli into florets of roughly similar size so they cook evenly; peel and thinly slice the tender stem too, if you like. Chop the garlic and grate the ginger. The listed 20 minutes of prep allows time for these tasks and for mixing the sauce.
Marinate the beef for 10 minutes. In a medium bowl, combine the beef with 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, and 1 teaspoon neutral oil. Toss until the strips are lightly coated. Set aside for 10 minutes while you prepare the sauce. Do not leave raw beef at room temperature longer than this brief marinating period; if your kitchen is warm or you need more time, cover and refrigerate it.
Mix the sauce. In a small bowl, whisk the beef broth, oyster sauce, 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 2 teaspoons cornstarch, sugar, and black pepper until no dry cornstarch remains. Keep the mixture nearby. Cornstarch settles quickly, so give it another stir just before pouring it into the pan.
Blanch the broccoli. Bring a pot of water to a boil. Add the broccoli and cook for about 3 minutes, until bright green and just beginning to turn tender. Drain well. This quick head start helps the broccoli finish cooking at the same time as the beef and sauce; avoid boiling it until soft, since it will cook a little more in the pan.
Cook the beef in batches. Heat a large skillet or wok over high heat until hot, then add about half the cooking oil. Spread half the beef in a single layer and sear, turning as needed, for about 2–3 minutes; transfer it to a clean plate and repeat with the remaining oil and beef. Crowding the pan causes the meat to steam and release liquid instead of browning, so use a third batch if your pan is small. Check the thickest piece with a food thermometer: USDA FSIS gives whole cuts of beef a safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. Let the cooked beef rest for 3 minutes while you make the sauce.
Finish the stir-fry. Reduce the heat to medium-high. If the skillet is dry, add a small splash of oil, then stir-fry the garlic and ginger for about 30 seconds, just until fragrant. Do not let the garlic darken. Stir the sauce mixture again, pour it into the pan, and bring it to a simmer. Stir for 1–2 minutes, until it thickens and looks glossy.
Combine and serve. Add the broccoli and rested beef, including any juices on the plate. Toss for 1–2 minutes, until everything is hot and coated with sauce. Stir in the sesame oil, taste, and adjust with a little extra soy sauce or black pepper if needed. Serve promptly while the broccoli still has some bite.

Tips

Slice across the grain. Look for the long lines running through the steak and cut across them, not parallel. If the meat is slippery, chill it in the freezer for 15–20 minutes first to make thin, even slicing easier; this optional chilling time is not included in the recipe timing.
Use a hot, uncrowded pan. Let the skillet heat before adding the beef, and cook in batches if necessary. A crowded pan loses heat and steams the meat, making it harder to brown. Keep ingredients measured and within reach because stir-frying moves quickly.
Choose a practical Shaoxing substitute. Shaoxing wine is a Chinese rice wine that adds a rounded, lightly aromatic flavor. Dry sherry is a useful substitute; if you do not use alcohol, replace it with broth or water and expect a slightly less complex sauce.
Adjust salt carefully. Oyster sauce and soy sauce vary in saltiness. Start with the listed amounts, use low-sodium broth if available, and taste only after the sauce thickens. Add more soy sauce a teaspoon at a time rather than salting the beef before cooking.

Serving Suggestions

Serve beef and broccoli hot over steamed white rice, jasmine rice, or brown rice to catch the sauce. For four portions, prepare about 1½ cups (285 g) uncooked rice according to its package directions; it will yield roughly 4 to 5 cups cooked, depending on the variety. Rice is a serving suggestion, not included in the ingredient list or the recipe’s timing.

For a fuller meal, add a simple side such as sliced cucumber, steamed greens, or a light vegetable soup. Keep the sides mild so they do not compete with the salty-sweet sauce. If serving several dishes family-style, set out the beef and broccoli while hot and let people take portions alongside rice. A sprinkle of sliced scallions or sesame seeds is an optional garnish, not necessary for the recipe to work.

Variations

Make it without oyster sauce: Use vegetarian mushroom stir-fry sauce in the same quantity for a similar savory quality. If that is unavailable, use 2 tablespoons soy sauce plus 1 tablespoon broth; the result will taste saltier and less rounded, so taste before adding anything extra. Check labels if avoiding shellfish, since traditional oyster sauce contains oysters.

Use another vegetable: Replace up to half the broccoli with sliced bell pepper, snow peas, or thinly sliced carrot. Add firm vegetables to the boiling water for the same short blanch, or stir-fry tender vegetables directly until just cooked. Keep the total vegetable amount close to 1¼ pounds (570 g) so the sauce-to-ingredient balance stays right.

Try chicken or tofu: For chicken, use boneless, skinless breast or thigh cut into strips, and cook it to 165°F (74°C), checked with a food thermometer. For a meat-free version, use 14 oz (400 g) pressed extra-firm tofu, cut into cubes and browned in batches; tofu does not need the beef marinade’s resting time, though it benefits from being coated in the same mixture before browning.

Make it spicy: Add ½ teaspoon (about 1 g) red pepper flakes to the garlic and ginger, or serve chili oil at the table. Adding heat at the end makes it easier to keep the base dish mild for mixed preferences. Avoid adding extra liquid chili sauce without tasting, since it can thin or further salt the finished sauce.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in a shallow airtight container. They keep for 3–4 days in the refrigerator. For best texture, store rice separately from the beef and broccoli; the broccoli softens somewhat as it sits in sauce, but the leftovers remain suitable for a quick meal.

Reheat only the portion you plan to eat in a covered skillet over medium heat, stirring occasionally with a tablespoon or two of water or broth to loosen the sauce. You can also microwave it in a covered, microwave-safe dish, stirring halfway through. In either case, heat leftovers to 165°F (74°C), checked with a food thermometer. Avoid repeated cooling and reheating. Freeze leftovers in a sealed freezer-safe container for up to 2 months for best quality; thaw in the refrigerator before reheating, and expect the broccoli to be softer after freezing.

Frequently Asked Questions

What cut of beef works best? Flank steak is a convenient choice because it is easy to slice into strips and takes well to a quick, hot cook. Top sirloin is another good option. Whatever cut you use, slice it across the grain; tougher cuts that need long braising are not ideal for this fast stir-fry.

Can I make this without a wok? Yes. A wide, heavy skillet works well and is often easier to use on a home stove. Heat it thoroughly and cook the beef in batches so the pan stays hot. A wok is useful for tossing ingredients, but it is not required to make a flavorful dish.

Why did my sauce turn lumpy or too thick? Cornstarch can clump if it is not fully mixed into the cold broth, or settle at the bottom before the sauce is poured. Whisk it thoroughly and stir again immediately before adding it to the hot pan. If the sauce becomes thicker than you want, add broth or water a tablespoon at a time and toss until smooth.

Can I prepare anything ahead? You can cut the broccoli, garlic, and ginger and mix the sauce up to a day ahead; cover and refrigerate them separately. The beef can be sliced and marinated, covered, in the refrigerator for up to a few hours before cooking. For the best texture, cook the broccoli and beef shortly before serving rather than assembling the full dish far in advance.

Is beef and broccoli traditionally Chinese? This familiar restaurant-style version is generally described as Chinese-American and Cantonese-inspired, rather than a single fixed dish with one universal recipe. Ingredients and techniques vary among cooks and restaurants. Shaoxing wine and oyster sauce bring Chinese pantry flavors, while this quick saucy combination is especially familiar in Chinese-American dining.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).