Chinese Beef and Broccoli – Tender Beef, Best Sauce

Introduction

This Chinese Beef and Broccoli is a quick, one-pan meal that brings all the savory-sweet, umami-packed flavors of your favorite takeout right to your kitchen — but fresher and faster. With tender marinated beef, crisp-tender broccoli, and a silky, glossy sauce, this stir fry is the ultimate weeknight dinner solution.

Perfect over fluffy white rice or noodles, it satisfies every craving with just the right balance of salty soy, warm garlic, and hints of sweetness. No deep-frying, no complicated steps — just simple ingredients, a hot pan, and 20 minutes.

Ingredients Overview

This stir fry keeps things simple but flavorful, using ingredients you probably already have at home. Here’s what each element brings to the table:

For the Beef:

• Flank Steak or Sirloin: Lean, flavorful, and ideal for quick cooking. Slice thinly against the grain for tenderness.

• Cornstarch: Helps create a velvet coating and tender bite when stir-fried.

• Soy Sauce & Shaoxing Wine (or Dry Sherry): Light marinade that seasons the beef and improves texture.

• Baking Soda (optional): Just ¼ tsp helps tenderize the beef — a Chinese restaurant trick.

For the Sauce:

• Soy Sauce: Use a mix of light soy sauce (for saltiness) and dark soy sauce (for color and depth).

• Oyster Sauce: Adds umami richness and glossy texture.

• Brown Sugar: Balances out the salt with subtle sweetness.

• Garlic & Ginger: Aromatic backbone of the sauce.

• Cornstarch Slurry: Thickens the sauce to coat the meat and broccoli.

• Beef or Chicken Broth: Adds body and helps create that silky glaze.

For the Stir Fry:

• Fresh Broccoli Florets: Blanched or stir-fried briefly until bright and tender-crisp.

• Neutral Oil: For high-heat stir-frying (vegetable, canola, or peanut oil).

Step-by-Step Instructions

1. Marinate the Beef

• Thinly slice 1 lb flank steak against the grain.

• In a bowl, toss with:

  • 1 tablespoon light soy sauce

  • 1 tablespoon Shaoxing wine (or dry sherry)

  • 1 tablespoon cornstarch

  • Optional: ¼ tsp baking soda

Let marinate for 10–15 minutes while you prep the rest.

2. Prepare the Sauce

In a small bowl, whisk together:

• 2 tablespoons oyster sauce

• 1 tablespoon light soy sauce

• 1 tablespoon dark soy sauce

• 1 teaspoon brown sugar

• ½ cup low-sodium beef or chicken broth

• 1 teaspoon cornstarch

Set aside.

3. Blanch the Broccoli (Optional)

• Bring a pot of salted water to a boil.

• Add 3 cups broccoli florets and cook for 1–2 minutes until vibrant green.

• Drain and run under cold water to stop cooking.

(Or skip blanching and stir-fry the broccoli in the next step — just add it first and cook 2–3 minutes.)

4. Stir-Fry the Beef

• Heat 1½ tablespoons oil in a wok or large skillet over high heat.

• Add beef in a single layer (in batches if needed). Sear 1–2 minutes per side until browned but not overcooked.

• Transfer to a plate.

5. Stir-Fry the Broccoli & Sauce

• In the same pan, add a splash more oil.

• Add 3 cloves minced garlic and 1 teaspoon minced ginger. Stir-fry for 30 seconds.

• Add broccoli and toss for 1–2 minutes.

• Return beef to the pan.

6. Add the Sauce

• Pour the prepared sauce over the beef and broccoli.

• Toss everything to coat and simmer for 1–2 minutes until sauce thickens and coats evenly.

Serve hot over steamed rice or noodles.

Tips, Variations & Substitutions

Stir Fry Success Tips:

• Slice beef thinly and evenly: This keeps it tender and fast-cooking.

• Don’t overcrowd the pan: Cook the beef in batches if necessary to keep it seared, not steamed.

• Velveting with baking soda: Optional but worth trying for extra tenderness.

Variations:

• Spicy Beef and Broccoli: Add red pepper flakes or sliced fresh chilies during the garlic sauté.

• Add More Veggies: Try mushrooms, snap peas, or bell peppers.

• Soy-Free: Substitute coconut aminos and skip oyster sauce.

Substitutions:

• No oyster sauce? Try hoisin sauce or add extra soy sauce with a splash of sesame oil.

• No Shaoxing wine? Use dry sherry or skip it altogether.

• Gluten-Free? Use tamari or gluten-free soy sauce and check broth/condiment labels.

Serving Ideas & Occasions

This stir fry is perfect for:

• Quick weeknight dinners

• Meal prep lunches

• Family-style meals or casual entertaining

Serve with:

• Steamed jasmine or brown rice

• Lo mein or egg noodles

• Garlic green beans or cucumber salad on the side

• Sprinkle of sesame seeds or scallions for extra flair

It’s bold, familiar, and flexible — a guaranteed crowd-pleaser that comes together in under 30 minutes.

Nutritional & Health Notes

This dish provides:

• Lean protein from beef

• Fiber and vitamins from broccoli

• Low-sugar, low-carb sauce when made without sweeteners

Use low-sodium soy sauce and broth to control salt. Add more veggies for volume and nutrients, or pair with cauliflower rice for a lighter meal. It’s naturally dairy-free and easy to make gluten-free with minor swaps.

FAQs

Q1: Can I use frozen broccoli?

A1: Yes — thaw and pat dry before stir-frying. It may release more moisture, so cook quickly over high heat.

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Q2: What’s the best beef cut for stir-fry?

A2: Flank steak is ideal for its tenderness and flavor. Sirloin, skirt steak, or ribeye are also great.

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Q3: Do I have to blanch the broccoli?

A3: No, but it helps keep broccoli vibrant and crisp-tender. You can stir-fry it directly — just cook it longer before adding beef.

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Q4: How do I keep the beef tender?

A4: Slice against the grain, marinate briefly, and avoid overcooking. Optional baking soda helps tenderize.

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Q5: Can I double the sauce?

A5: Absolutely! Great if you’re serving with rice or like it extra saucy. Just keep the cornstarch ratio balanced.

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Q6: How long does it keep?

A6: Store in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth.

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Q7: Can I meal prep this dish?

A7: Yes — keep the sauce separate and reheat just before serving to keep the beef from overcooking.

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