Description
This Chinese Beef and Broccoli is a quick and easy one-pan take-out favorite made at home! Tender beef slices are stir-fried with crisp broccoli florets in a savory, slightly sweet soy garlic sauce — ready in under 30 minutes.
Ingredients
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 3 cups broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup beef broth or water
- 3 tablespoons soy sauce (for sauce)
- 1 tablespoon oyster sauce (for sauce)
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
- Cooked white rice, for serving
- Sesame seeds and sliced green onions, for garnish (optional)
Instructions
- In a bowl, combine sliced beef with 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon cornstarch. Toss to coat and let marinate for 10–15 minutes.
- In a large skillet or wok, heat vegetable oil over medium-high heat. Add the marinated beef and stir-fry for 2–3 minutes until browned. Remove from pan and set aside.
- Add broccoli to the pan with 1/4 cup water. Cover and steam for 2–3 minutes until bright green and tender-crisp. Remove the lid and drain any excess liquid.
- Add garlic and ginger to the pan and sauté for 30 seconds until fragrant.
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, and cornstarch slurry.
- Return the beef to the pan, pour in the sauce mixture, and toss everything together. Cook for 2–3 minutes until the sauce thickens and coats the beef and broccoli evenly.
- Serve immediately over cooked white rice and garnish with sesame seeds and green onions if desired.
Notes
- Slice the beef thinly against the grain for tenderness.
- You can substitute chicken or tofu for beef for a lighter option.
- Adjust the sauce sweetness or saltiness by changing the amount of brown sugar or soy sauce.
- Best served fresh but can be refrigerated for up to 3 days and reheated in a skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese