Easy Chinese Beef and Broccoli Stir-Fry: Quick Dinner (Print Version)
Whip up a flavorful Easy Chinese Beef and Broccoli Stir-Fry for a weeknight meal! Tender beef, crisp broccoli, and a savory sauce come together fast.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Chinese
Dietary: Dairy-Free, Gluten-Free
# Ingredients:
→ For the Beef & Broccoli
01 -
1 lb flank steak, thinly sliced against the grain
02 -
4 cups broccoli florets
03 -
2 tbsp low sodium soy sauce (divided)
04 -
2 tsp cornstarch (divided)
05 -
1 tsp sesame oil
06 -
2 cloves garlic, minced
→ The Savory Stir-Fry Sauce
07 -
½ cup chicken broth
08 -
2 tbsp oyster sauce
09 -
1 tbsp brown sugar
10 -
1 tbsp rice vinegar
11 -
1 tbsp fresh ginger, grated
→ Aromatics & Finishing Touches
12 -
2 tbsp vegetable oil (divided)
13 -
¼ tsp red pepper flakes (optional)
14 -
1 tbsp toasted sesame seeds, for garnish
# Instructions:
01 -
First things first, slice that flank steak against the grain into thin strips, about ¼ inch thick. This is where I always take my time, because thin slices mean tender beef, and nobody wants chewy beef! Pop it into a bowl with a tablespoon of soy sauce, a teaspoon of cornstarch, and a tiny drizzle of sesame oil. Give it a good mix with your hands – honestly, it's the best way to make sure every strip is coated. Let it sit for at least 15 minutes while you get everything else ready. Meanwhile, cut your broccoli into bite-sized florets. I like mine on the smaller side so they cook faster and absorb more sauce.
02 -
Now for the magic! In a medium bowl, whisk together the chicken broth, oyster sauce, remaining soy sauce, brown sugar, rice vinegar, grated ginger, and the remaining cornstarch. Make sure to whisk it really well so there are no lumps from the cornstarch – remember my "textured Tuesday" mishap? You want a smooth, cohesive sauce. Give it a taste; sometimes I add a tiny bit more sugar if I'm feeling it, or a dash more vinegar for brightness. This is your foundation for that incredible flavor, so make sure it tastes good to you!
03 -
Heat a large skillet or wok over medium-high heat. Add a tablespoon of vegetable oil. Once it's shimmering, add half of your marinated beef in a single layer. Don't overcrowd the pan, hon, or it won't sear properly! Let it cook undisturbed for about 1-2 minutes until it gets a nice crust, then flip and cook for another minute or so until browned. It should still be a little pink in the middle because it’ll cook more later. Transfer the seared beef to a clean plate and repeat with the remaining beef, adding a little more oil if needed. My kitchen usually smells amazing at this point!
04 -
Add another tablespoon of oil to your hot skillet. Toss in the broccoli florets. I like to let them get a little charred on the edges – it adds so much flavor! Stir-fry for about 3-5 minutes, until they’re bright green and just tender-crisp. If they’re looking a little dry, you can add a splash of water and cover the pan for a minute or two to steam them slightly. This is where you can adjust to your preferred broccoli texture; I'm firmly in the "crisp" camp!
05 -
Return all the seared beef to the skillet with the broccoli. Give your prepared sauce another quick whisk, just to make sure the cornstarch hasn't settled. Pour the sauce over the beef and broccoli. Bring it to a gentle simmer, stirring constantly. You'll see the sauce start to thicken pretty quickly, coating everything beautifully. This is where it all comes together – that savory aroma filling your kitchen is just heavenly! If you like a little heat, now’s the time to stir in those red pepper flakes.
06 -
Once the sauce has thickened to your liking and everything is coated in that glossy, savory goodness, remove the skillet from the heat. I usually taste it one last time to make sure the seasoning is just right. Serve your Easy Chinese Beef and Broccoli Stir-Fry immediately over steamed rice or noodles. A sprinkle of toasted sesame seeds for garnish just makes it feel extra special, honestly. It’s a simple dish, but it always feels like a triumph when it hits the table!
# Notes:
01 -
Always slice flank steak against the grain for maximum tenderness – I learned this the hard way with some chewy dinners.
02 -
Store cooled leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop with a splash of broth.
03 -
No oyster sauce? Try a mix of more soy sauce, a pinch of sugar, and a dash of fish sauce for a similar umami kick.
04 -
Serve over fluffy jasmine rice to soak up all that delicious, savory sauce.
# Tools You'll Need:
01 -
Wok or large skillet
02 -
whisk
03 -
cutting board
04 -
sharp knife
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 20 g
Total Carbohydrate: 35 g
Protein: 30 g