Easy Chinese Beef and Broccoli (Better Than Takeout)

Chinese Beef and Broccoli

Introduction
This easy Chinese beef and broccoli comes together in under 30 minutes with tender sliced beef, crisp broccoli, and a rich garlic soy sauce. It tastes just like your favorite takeout, but lighter and perfect for a cozy weeknight dinner at home.

Prep Time
10 minutes

Cook Time
15–20 minutes

Total Time
25–30 minutes

Ingredients List
For 2 servings

Beef and Marinade
• 8 oz flank steak or sirloin, thinly sliced against the grain
• 1 tablespoon soy sauce (or tamari for gluten free)
• 1 tablespoon Shaoxing wine or dry sherry
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• Pinch of black pepper

Stir-Fry and Sauce
• 2 cups broccoli florets, bite-size pieces
• 2 tablespoons neutral oil (canola, avocado, or peanut)
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 2 green onions, sliced (white and green parts separated)

Sauce Mixture
• 3 tablespoons soy sauce (or tamari for gluten free)
• 2 tablespoons oyster sauce (or gluten-free oyster sauce)
• 1 tablespoon Shaoxing wine or dry sherry
• 1 tablespoon water or low-sodium beef broth
• 1 teaspoon sugar or honey
• 1 teaspoon cornstarch
• 1 teaspoon rice vinegar (optional, for brightness)

To Serve
• 2 cups cooked white rice or jasmine rice
• Extra sesame oil or toasted sesame seeds for garnish (optional)

Step-by-Step Instructions (Detailed)

1. Marinate the beef
   Add the sliced beef to a medium bowl. Stir in soy sauce, Shaoxing wine, cornstarch, sesame oil, minced garlic, and black pepper. Toss until the beef is evenly coated and no dry cornstarch remains. Let it marinate for at least 10 minutes while you prep the other ingredients.
   Pro tip inside the step: slicing the beef very thinly against the grain is key for that restaurant-style tenderness.
2. Mix the stir-fry sauce
   In a small bowl, whisk together soy sauce, oyster sauce, Shaoxing wine, water or beef broth, sugar, cornstarch, and rice vinegar if using. Set aside near the stove so it is ready to pour in quickly.
3. Prep the broccoli
   Rinse and cut the broccoli into small, even florets so they cook quickly. If the stems are thick, peel the tough outer layer and slice the stems thinly so they become tender in the pan.
4. Blanch or steam the broccoli (optional but recommended)
   Bring a small pot of water to a boil and add a pinch of salt. Add the broccoli florets and cook for 1 to 2 minutes until bright green and slightly tender but still crisp. Drain immediately and rinse under cold water to stop the cooking, then pat dry. This step keeps the broccoli crisp-tender and vibrant in color.
5. Sear the beef
   Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat until hot and shimmering. Spread the marinated beef into a single layer. Let it sear without moving for 30 to 45 seconds to develop color, then stir-fry for another 1 to 2 minutes until mostly cooked through. Transfer the beef to a plate; it will finish cooking later in the sauce.
6. Stir-fry the aromatics and broccoli
   In the same pan, add the remaining 1 tablespoon of oil if needed. Add minced garlic, minced ginger, and the white parts of the green onion. Stir-fry for about 20 seconds until fragrant, being careful not to let the garlic burn. Add the blanched broccoli and stir-fry for 1 to 2 minutes until heated through and lightly charred in spots.
7. Add the beef back and pour the sauce
   Return the seared beef and any accumulated juices back into the pan with the broccoli. Give the sauce mixture a quick stir (the cornstarch will settle) and pour it over the beef and broccoli. Toss everything together and cook for 1 to 2 minutes, just until the sauce thickens and coats the meat and vegetables in a glossy layer.
8. Adjust seasoning and serve
   Taste and add a splash more soy sauce or a pinch of sugar if needed to balance the flavors. Turn off the heat and stir in a light drizzle of sesame oil and the green parts of the green onion. Serve the beef and broccoli immediately over hot steamed rice, spooning extra sauce over the top.

Pro Tips
• Slice partially frozen beef: Place the beef in the freezer for 20 to 30 minutes before slicing. Slightly firm meat is much easier to cut into thin, even slices.
• Make it extra saucy: For more sauce to soak into the rice, double the sauce mixture and add a splash of extra broth if needed.
• Meal prep friendly: Cook a double batch and refrigerate in airtight containers with rice. Reheat gently in a skillet with a tablespoon of water to loosen the sauce.

Nutrition Info Table and Disclaimer

Nutrition Info Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	430	27g	45g	14g	4g	7g

Disclaimer
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.