Description
This Chinese Beef and Broccoli recipe is a quick and flavorful takeout-style stir-fry made at home in under 30 minutes. Made with tender flank steak, crisp broccoli, and a savory garlic-ginger soy sauce, it’s the perfect healthy dinner idea. Serve it over rice or noodles for an easy weeknight meal.
Ingredients
1 lb flank steak, thinly sliced
3 cups broccoli florets
1/4 cup soy sauce
2 tablespoons oyster sauce
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 tablespoon cornstarch
1 tablespoon brown sugar
2 tablespoons vegetable oil
1/4 cup water or beef broth
Instructions
1. Slice the flank steak thinly against the grain. Toss with soy sauce, cornstarch, and a teaspoon of oil. Let marinate while prepping the other ingredients.
2. Bring a pot of water to a boil and blanch broccoli florets for 1–2 minutes. Drain and set aside.
3. Heat a tablespoon of oil in a skillet or wok over high heat. Cook the beef in batches until browned and just cooked through. Remove and set aside.
4. In the same pan, add a bit more oil and sauté the garlic and ginger until fragrant. Stir in the oyster sauce, soy sauce, brown sugar, and water. Simmer until slightly thickened.
5. Add the beef and broccoli back into the pan. Toss everything together to coat in the sauce and cook for another minute. Serve hot.
Notes
Let the beef marinate while you prep the broccoli and sauce to save time.
Blanching broccoli helps preserve color and crunch without overcooking.
Thin slices of beef cook faster and stay tender—don’t skip the slicing tip.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 70mg