If you’re craving the savory-sweet comfort of Chinese takeout but want something fresher and faster, this Easy Beef and Broccoli recipe is the answer. Tender slices of beef, crisp-tender broccoli, and a rich, glossy garlic-soy sauce come together in just 30 minutes — quicker than delivery and far more satisfying.
Beef and broccoli is one of the most iconic dishes from American Chinese cuisine. It’s simple, flavorful, and built around contrasts: juicy meat against crunchy greens, salty soy against a hint of sweetness, and a silky sauce that clings to every bite.
This version is a healthier, home-cooked take that doesn’t skimp on flavor. With just a few pantry staples and a hot skillet or wok, you can whip up a meal that’s protein-rich, deeply savory, and perfect over a bed of steamed rice or noodles.
Ingredients Overview
Each ingredient in this dish plays a specific role in flavor, texture, or authenticity.
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Beef: Flank steak or sirloin are the top choices here. They’re lean, tender, and perfect for quick stir-frying. Slice thinly against the grain to ensure tenderness.
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Broccoli: Fresh broccoli florets add crunch and color. Cut into small, even pieces so they cook quickly but retain texture. Frozen broccoli can work in a pinch — just thaw and drain well first.
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Soy Sauce: The backbone of the sauce. Use a good-quality low-sodium soy sauce to keep the salt in check without sacrificing umami.
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Garlic: Freshly minced garlic infuses the sauce with bold flavor and warmth.
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Ginger: Optional but recommended — adds brightness and depth to balance the richness of the beef.
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Brown Sugar: Just a touch gives the sauce that classic sweet undertone without overpowering it.
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Oyster Sauce: Brings an authentic, savory richness. If you’re avoiding shellfish, hoisin sauce is a good alternative.
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Cornstarch: Used twice — once to coat the beef for a tender texture and again to thicken the sauce to that glossy, restaurant-style consistency.
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Sesame Oil: Just a drizzle at the end adds a nutty aroma that elevates the entire dish.
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Neutral Oil: For stir-frying. Choose something with a high smoke point like vegetable or canola oil.
Optional Add-ins
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Red Pepper Flakes: For heat lovers, a pinch gives a subtle kick.
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Carrots or Snow Peas: For more veggie variety and color.
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Scallions or Sesame Seeds: As garnish for a final layer of texture and freshness.
Step-by-Step Instructions
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Slice the Beef
Freeze the beef for 15–20 minutes beforehand for easier slicing. Using a sharp knife, cut against the grain into thin strips, about 1/4 inch thick. This ensures tenderness after stir-frying. -
Marinate the Beef
In a bowl, mix sliced beef with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon sesame oil. Let it marinate for at least 10 minutes while you prepare other ingredients. This quick marinade tenderizes and flavors the meat. -
Blanch the Broccoli
Bring a pot of water to a boil. Drop in the broccoli florets and blanch for about 2 minutes, just until bright green and slightly tender. Drain and rinse under cold water to stop the cooking. This step ensures they cook quickly but stay crisp in the stir-fry. -
Make the Sauce
In a small bowl, combine ¼ cup low-sodium soy sauce, 2 tablespoons oyster sauce, 1 tablespoon brown sugar, 1 teaspoon cornstarch, and ½ cup water or beef broth. Whisk until smooth and set aside. -
Stir-Fry the Beef
Heat 1–2 tablespoons of neutral oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer (cook in batches if necessary). Sear for 1–2 minutes per side until browned but not overcooked. Remove and set aside. -
Sauté Garlic and Ginger
In the same pan, add a splash of oil if needed. Stir in minced garlic and ginger (if using), cooking for 30 seconds until fragrant. -
Combine Everything
Return the beef to the pan, add blanched broccoli, and pour in the sauce. Stir everything together and let it simmer for 1–2 minutes, until the sauce thickens and coats the ingredients. -
Finish and Serve
Drizzle with a bit of sesame oil, garnish if desired, and serve hot over steamed jasmine rice or noodles.
Tips, Variations & Substitutions
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Slice Against the Grain: This technique shortens the muscle fibers, making beef more tender and easier to chew.
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Quick Marinade Matters: Even 10–15 minutes improves texture and flavor.
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No Oyster Sauce? Hoisin or mushroom stir-fry sauce can be used instead. It will be slightly sweeter but still tasty.
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Make it Spicy: Add a chopped chili or a spoonful of chili garlic sauce to the stir-fry for heat.
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Low-Carb Option: Serve over cauliflower rice or just enjoy on its own as a high-protein, low-carb dinner.
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Vegan Variation: Use tofu or seitan in place of beef, swap oyster sauce for hoisin or tamari, and follow the same steps.
Serving Ideas & Occasions
This dish is a quick go-to for:
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Busy Weeknights: From fridge to table in 30 minutes.
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Meal Prep: Store in individual containers with rice for ready-to-go lunches.
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Family Dinners: Kid-friendly, customizable, and comforting.
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Impressing Guests: Looks and tastes like takeout, but made with love.
Serve with:
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Steamed jasmine rice or brown rice
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Lo mein noodles
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A side of vegetable spring rolls or miso soup
Top with toasted sesame seeds or sliced green onions for a fresh, final flourish.
Nutritional & Health Notes
Beef and broccoli offers a strong balance of macronutrients: protein from the beef, fiber and antioxidants from broccoli, and moderate carbs if served with rice.
Opting for lean cuts like flank steak reduces saturated fat, while using a homemade sauce cuts down on added sugars and sodium found in takeout. You can control every ingredient, making it ideal for clean eating or family-friendly diets.
To lighten the dish further, reduce the oil or switch to a spray, and pair with cauliflower rice or steamed greens.
FAQs
Q1: What cut of beef is best for stir-fry?
Flank steak and sirloin are excellent because they’re lean, flavorful, and quick-cooking. Always slice thinly against the grain to ensure tenderness.
Q2: Can I use frozen broccoli?
Yes, but be sure to thaw and pat dry before cooking. Otherwise, it may release water and make the stir-fry soggy.
Q3: How do I keep the beef tender?
Use a quick marinade with cornstarch, slice thinly against the grain, and don’t overcook. A hot pan and short cooking time are key.
Q4: Is this recipe gluten-free?
It can be! Use tamari instead of soy sauce and ensure your oyster sauce is labeled gluten-free. Always check product labels.
Q5: What’s a good substitute for oyster sauce?
Hoisin sauce works well and offers a sweeter profile. Mushroom stir-fry sauce is a good vegetarian alternative.
Q6: Can I double the recipe for a crowd?
Absolutely. Cook the beef in batches to avoid overcrowding the pan, which can cause steaming instead of searing.
Q7: How long does it keep?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or microwave before serving.