Silky, savory Chinese Beef and Broccoli arrives with a refined balance of caramelized beef, glossy sauce, and crisp-tender florets. This version emphasizes quick stir-fry technique and a restrained, fragrant sauce that lets the beef’s umami and broccoli’s bright green color sing. For a broader beef repertoire, consider pairing techniques from a lighter stir-fry such as healthy Chinese ground beef and cabbage stir-fry for weeknight inspiration.
Why Make This Recipe
- Effortless Yet Elegant: Fast technique produces restaurant-quality texture in under 20 minutes.
- Minimal Ingredients: A short list of pantry staples and fresh broccoli keeps the flavor pure.
- Impressive Flavor: A glossy, balanced sauce highlights toasted sesame and aged soy for depth.
What elevates this over ordinary versions is the sear-first approach and a delicate cornstarch slurry that yields a satin finish—never gummy—so each bite contrasts tender beef and crisp broccoli.
Ingredients
Base
- 1 lb (450 g) flank steak, thinly sliced across the grain (freeze 20 minutes for cleaner slices).
- 1 large head broccoli, cut into small florets (uniform size for even cooking).
- 2 tbsp vegetable oil (high smoke point).
Sauce
- 3 tbsp low-sodium soy sauce.
- 1½ tbsp oyster sauce.
- 1 tbsp Shaoxing wine or dry sherry.
- 1 tsp toasted sesame oil.
- 1 tsp granulated sugar.
- 1 tbsp cornstarch mixed with 3 tbsp cold water (slurry — mix until smooth).
Aromatics & Topping
- 2 cloves garlic, thinly sliced.
- 1 tsp fresh ginger, finely grated.
- 2 scallions, sliced on the bias (for garnish).
- Toasted sesame seeds (optional, for finish).
Precision notes: use room-temperature ingredients where noted, and slice beef against the grain for tenderness.
How to Make Chinese Beef and Broccoli
- Marinate the beef: toss sliced flank steak with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp oil. Let sit 10–15 minutes. This thin coating promotes browning and a silky mouthfeel.
- Blanch the broccoli: bring a pot of salted water to a rolling boil, add florets, and cook 45–60 seconds until bright green and barely tender. Immediately plunge into ice water to stop cooking and preserve color; drain and set aside. (Texture cue: broccoli should be crisp-tender, not soft.)
- Heat the wok or large skillet over high heat until smoking lightly. Add 1 tbsp oil and spread to coat. Sear beef in a single layer, 30–60 seconds per side, until edges caramelize and interior is medium-rare to medium. Remove beef to a plate. (Mini-tip: don’t overcrowd — work in batches for a clean sear.)
- Reduce heat to medium-high, add remaining oil, then toss in garlic and ginger. Stir 10–15 seconds until aromatic and golden at the edges.
- Return beef to the pan with blanched broccoli. Pour in the combined sauce (remaining soy, oyster sauce, Shaoxing, sesame oil, sugar). Stir and let the sauce come to a simmer.
- Add the cornstarch slurry, stirring constantly to thicken. Look for a glossy, clingy sauce that coats the beef and broccoli — about 30–60 seconds. (Pro tip: deglaze the pan with a splash of water or wine if fond sticks; it captures concentrated flavor.)
- Finish with sliced scallions and a sprinkle of toasted sesame seeds. Taste and adjust with a pinch of salt or a drop more sesame oil if needed.
How to Serve Chinese Beef and Broccoli
Plate on warmed dishes to maintain heat. Serve the beef and broccoli over steamed jasmine rice or a bed of sesame-scented noodles. For an elevated presentation, fan sliced beef across the center, pile broccoli to one side, and drizzle reserved glossy sauce over the protein. Garnish with scallion ribbons and a few sesame seeds for contrast in color and texture.
How to Store Chinese Beef and Broccoli
Cool to room temperature within one hour. Transfer to an airtight container and refrigerate up to 3 days. To preserve texture, store sauce and solids together but reheat gently: warm in a skillet over medium heat with a tablespoon of water or broth to revive the sauce, stirring until hot and glossy. Avoid microwave reheating at high power to prevent the beef from tightening.
Tips to Make Chinese Beef and Broccoli
- Dry the beef thoroughly before searing to maximize Maillard browning.
- Blanch broccoli slightly underdone; it finishes in the wok and retains snap and vibrant color.
- Use a cornstarch slurry added at simmer to achieve a smooth, clingy sauce—avoid adding straight cornstarch.
- Rest beef briefly after searing to redistribute juices before final toss.
Variation (if any)
- Upgrade protein: swap flank for thinly sliced beef ribeye for richer flavor and marbling.
- Sauce refinement: replace oyster sauce with 1 tbsp hoisin plus 1 tsp fish sauce for a sweeter, umami-forward profile.
- Presentation: serve on individual ceramic platters with microgreens for a restaurant-style finish.
FAQs
What cut of beef is best for this dish?
Flank, skirt, or sirloin are ideal when sliced thin against the grain; they sear well and remain tender. For more marbling, choose ribeye.
Can I make this gluten-free?
Yes — substitute tamari or a gluten-free soy sauce and ensure oyster sauce is certified gluten-free or use a gluten-free hoisin alternative.
How do I avoid a watery sauce?
Use the cornstarch slurry at the simmer stage and avoid adding excess liquid when deglazing; reduce the sauce briefly to concentrate flavor before thickening.
Can I prep components in advance?
Yes. Slice the beef and store chilled; blanch broccoli and refrigerate separately. Combine and finish in the wok just before serving.
Conclusion
This Chinese Beef and Broccoli recipe balances elegant technique with everyday practicality: a quick sear, bright broccoli, and a satin sauce that elevates simple ingredients into a refined plate. For technique ideas when working with larger cuts or slow-cooked beef, see the approach used in beef brisket recipes and tips. For further inspiration on classic preparations, consult this detailed guide to Beef & Broccoli / 西蘭花炒牛肉. How would you make this dish your own?
Print
Chinese Beef and Broccoli
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A speedy and elegant stir-fry featuring tender beef, crisp broccoli, and a glossy, savory sauce.
Ingredients
- 1 lb (450 g) flank steak, thinly sliced across the grain
- 1 large head broccoli, cut into small florets
- 2 tbsp vegetable oil
- 3 tbsp low-sodium soy sauce
- 1½ tbsp oyster sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp toasted sesame oil
- 1 tsp granulated sugar
- 1 tbsp cornstarch mixed with 3 tbsp cold water (slurry)
- 2 cloves garlic, thinly sliced
- 1 tsp fresh ginger, finely grated
- 2 scallions, sliced on the bias
- Toasted sesame seeds (optional, for finish)
Instructions
- Marinate the beef with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp oil for 10–15 minutes.
- Blanch broccoli in salted boiling water for 45–60 seconds, then plunge into ice water and drain.
- Heat a wok or large skillet over high heat and add 1 tbsp oil. Sear the beef until caramelized, about 30–60 seconds per side, then remove it from the pan.
- Add remaining oil to the pan, then stir-fry garlic and ginger for 10–15 seconds.
- Return beef to the pan along with the blanched broccoli. Pour in the combined sauce ingredients and bring to a simmer.
- Add the cornstarch slurry, stirring constantly until the sauce thickens, about 30–60 seconds.
- Finish with sliced scallions and sesame seeds, and adjust seasoning if necessary.
- Serve over steamed rice or noodles, garnished with scallions and sesame seeds.
Notes
For best results, dry the beef before searing and use room temperature ingredients. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg