Better Than Takeout – Fast, Flavorful & Fresh

Chinese Beef and Broccoli is one of the most popular takeout dishes — tender beef strips stir-fried with crisp broccoli in a savory, garlicky sauce. The best part? You can make it at home in under 30 minutes with simple ingredients.

Ingredients

• 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
• 3 cups broccoli florets
• 2 tbsp vegetable oil, divided

For the beef marinade:

• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp cornstarch
• 1 tsp sesame oil

For the sauce:

• 3 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tbsp brown sugar (or honey)
• ½ cup beef broth (or chicken broth)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp cornstarch mixed with 2 tsp water (slurry)

Instructions

1. Marinate beef: In a bowl, mix beef with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Let sit for 15 minutes.
2. Blanch broccoli: Bring a pot of water to boil, add broccoli florets, blanch 1–2 minutes, then drain and set aside.
3. Cook beef: Heat 1 tbsp oil in a wok or skillet over high heat. Add beef in a single layer, sear 2 minutes until browned. Remove and set aside.
4. Make sauce: Add remaining oil to pan, sauté garlic and ginger until fragrant. Stir in oyster sauce, soy sauce, sugar, broth, and cornstarch slurry. Cook until slightly thickened.
5. Combine: Add beef and broccoli back to the pan, toss everything in sauce until well coated.
6. Serve: Transfer to a serving plate and enjoy with steamed rice.

Nutrition Facts (per serving, USDA-based

• Calories: 310 kcal
• Protein: 27 g
• Carbohydrates: 14 g
• Fiber: 3 g
• Sugars: 5 g
• Fat: 16 g
• Saturated Fat: 4 g
• Sodium: 890 mg

Why You’ll Love This Recipe

It’s healthier, fresher, and faster than ordering takeout. The beef is melt-in-your-mouth tender, the broccoli adds crunch and nutrition, and the savory garlic sauce ties it all together.

Mia Carter

Chinese Beef and Broccoli

A quick and easy homemade version of the classic Chinese takeout dish. Tender beef stir-fried with crisp broccoli in a savory garlic sauce — ready in under 30 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 Portions

Course: dinner, Main Course

Cuisine: American, Chinese

Calories: 310

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 lb flank steak or sirloin thinly sliced against the grain
• 3 cups broccoli florets
• 2 tbsp vegetable oil divided
• Marinade:
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine or dry sherry
• 1 tsp cornstarch
• 1 tsp sesam oil
• Sauce:
• 3 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1/2 cup beef broth or chicken broth
• 2 cloves garlic minced
• 1 tsp fresh ginger grated
• 1 tsp cornstarch mixed with 2 tsp water slurry

Equipment

• 1 wok or large skillet
• 1 mixing bowl
• 1 cutting board
• 1 chef’s knife

Method

 

1. In a bowl, marinate beef with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Rest 15 minutes.
2. Blanch broccoli in boiling water for 1–2 minutes. Drain and set aside.
3. Heat 1 tbsp oil in wok. Stir-fry beef 2 minutes until browned. Remove.
4. Add remaining oil, sauté garlic and ginger. Add oyster sauce, soy sauce, sugar, broth, and cornstarch slurry. Stir until thickened.
5. Return beef and broccoli to pan. Toss to coat in sauce.
6. Serve immediately with steamed rice.

Nutrition

Serving: 1portionCalories: 310kcalCarbohydrates: 14gProtein: 38gSaturated Fat: 5gSodium: 890mgFiber: 3gSugar: 5g

Notes

Use flank steak or sirloin for best tenderness.
Swap beef with chicken or tofu for variations.
Meal-prep friendly: lasts 3 days in fridge.
Serve with jasmine or brown rice.

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