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A plate of Chinese Beef and Broccoli with tender beef slices and vibrant green broccoli florets.

Proven way to grow 5-star Chinese Beef and Broccoli

This recipe provides a proven method for cultivating tender beef and crisp broccoli, resulting in a dish that rivals your favorite Chinese takeout.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 1 lb flank steak sliced thinly against the grain
Marinade
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp sesame oil
Sauce
  • 1/2 cup beef broth
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1 tsp cornstarch
Other
  • 4 cups broccoli florets
  • 2 cloves garlic minced
  • 1 tsp ginger grated
  • 2 tbsp vegetable oil

Equipment

  • medium bowl
  • large skillet or wok
  • whisk
  • small bowl

Method
 

Beef Preparation
  1. In a medium bowl, combine the sliced beef with soy sauce, cornstarch, and sesame oil; mix well and let it marinate for at least 15 minutes.
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef and stir-fry for 2-3 minutes until browned and cooked through, then remove the beef and set it aside.
Broccoli Preparation
  1. In the same skillet, add another tablespoon of vegetable oil and then add the broccoli florets.
  2. Stir-fry for 3-5 minutes until the broccoli is tender-crisp, adding a splash of water if it seems too dry.
Sauce and Combine
  1. While the broccoli cooks, whisk together the beef broth, soy sauce, oyster sauce, sugar, and cornstarch in a small bowl.
  2. Add the minced garlic and grated ginger to the skillet with the broccoli, stir for 30 seconds until fragrant, then pour in the prepared sauce.
  3. Bring the sauce to a simmer, stirring constantly until it thickens, then return the cooked beef to the skillet and toss to coat.
  4. Serve immediately with steamed rice if desired, enjoying your homemade Chinese Beef and Broccoli.

Notes

For extra flavor, you can add a pinch of red pepper flakes with the garlic and ginger. Adjust soy sauce to your preference for saltiness. This dish is best served fresh.