Description
This Chinese beef and broccoli recipe is a quick, healthy, and flavorful dinner that comes together in just 20 minutes. Tender strips of beef, crisp broccoli, and a savory sauce make it a weeknight favorite that’s lighter and fresher than takeout.
Ingredients
- 1 lb (450g) flank steak or sirloin, sliced thinly against the grain
- 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 2–3 cups (about 250g) fresh broccoli florets, cut into bite-sized pieces
- 2 tbsp high-heat oil (avocado or light olive oil)
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated (or 1 tsp ground ginger)
- 3 tbsp low-sodium soy sauce (or tamari)
- 1 tbsp oyster sauce (optional, or vegetarian oyster sauce)
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1/4 cup (60ml) beef or chicken broth (low-sodium preferred)
- 2 tsp cornstarch
- Black pepper, to taste
- Red pepper flakes or sriracha (optional)
- Sliced green onions (optional garnish)
- Sesame seeds (optional garnish)
- Extra drizzle of sesame oil (optional garnish)
Instructions
- Slice the beef into thin strips, about 1/4-inch thick, against the grain.
- In a mixing bowl, combine sliced beef, 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil. Toss to coat and marinate for at least 10 minutes (up to 1 hour in the fridge).
- Cut broccoli into bite-sized florets, rinse, and pat dry.
- In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp honey, 1 tbsp rice vinegar, 1/4 cup broth, 2 tsp cornstarch, and black pepper. Add red pepper flakes or sriracha if desired.
- Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add broccoli and stir-fry for 2-3 minutes until bright green and just starting to get tender. Remove to a plate.
- Add another 1 tbsp oil to the pan and increase heat to high. Add marinated beef in a single layer (work in batches if needed). Sear for 1-2 minutes without stirring, then toss and cook another 1-2 minutes until browned and just cooked through.
- Return all beef to the pan if cooked in batches. Add minced garlic and ginger, stir-fry for 30 seconds until fragrant.
- Return broccoli to the pan. Stir the sauce and pour over beef and broccoli. Stir constantly for 1-2 minutes until the sauce thickens and coats everything.
- Taste and adjust seasoning as needed. Serve hot, garnished with green onions or sesame seeds if desired.
Notes
Slice beef against the grain for tenderness. Don’t overcrowd the pan—cook beef in batches if needed. Preheat your pan for a good sear. Marinate beef briefly (10 minutes is enough). Mix the sauce before cooking and whisk again before adding. For softer broccoli, add a splash of water and cover for a minute. For gluten-free, use tamari and check oyster sauce labels. Leftovers keep well for up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: About 1/4 of the recipe
- Calories: 330
- Sugar: 6
- Sodium: 620
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 3
- Protein: 27
Keywords: beef and broccoli, Chinese stir fry, healthy dinner, quick dinner, easy beef recipe, gluten-free option, weeknight meal, takeout at home, broccoli stir fry, Asian dinner