Chinese Beef and Broccoli: Tender Bites, Rich Sauce (Print Version)

Chinese Beef and Broccoli recipe: Enjoy tender beef, crisp broccoli, and a savory sauce at home. Your easy, flavorful weeknight meal awaits!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Chinese
Dietary: Dairy-Free

# Ingredients:

→ Beef & Marinade

01 - 1 lb flank steak, thinly sliced against the grain
02 - 1 tbsp low sodium soy sauce (for marinade)
03 - 1 tbsp cornstarch (for marinade)
04 - 1 tsp sesame oil (for marinade)

→ Fresh Veggies

05 - 4 cups broccoli florets
06 - 1 tbsp neutral oil (like canola or vegetable)

→ Savory Sauce Essentials

07 - 1/2 cup beef broth or water
08 - 1/4 cup low sodium soy sauce
09 - 2 tbsp oyster sauce
10 - 1 tbsp cornstarch (for sauce)
11 - 1 tsp sugar
12 - 2 cloves garlic, minced
13 - 1 tbsp fresh ginger, minced

→ For Serving & Finishing

14 - Cooked jasmine rice, for serving
15 - 1 tsp sesame oil (for finishing, optional)
16 - Toasted sesame seeds, for garnish (optional)

# Instructions:

01 - First things first, get that beef ready. Thin slices are key here, against the grain, so it’s super tender. A quick marinade with soy sauce, cornstarch, and a touch of sesame oil—this is where the magic starts for tender Chinese Beef and Broccoli. Let it sit for at least 15 minutes, or while you prep everything else. I used to skip this, and the beef was just... okay. Now, it's melt-in-your-mouth good.
02 - While the beef is doing its thing, blanch your broccoli. A quick dip in boiling water for about 1-2 minutes, then an ice bath. This keeps it bright green and perfectly crisp-tender. I once forgot the ice bath, and it kept cooking, turning into sad, olive-green florets. Don't be like me that day! This step is crucial for vibrant Chinese Beef and Broccoli.
03 - Now, for the glorious sauce! In a small bowl, whisk together soy sauce, oyster sauce, a bit of sugar, and that cornstarch slurry. Taste it! Adjust it to your liking. I always add a tiny splash more soy sauce because, well, I love that savory kick. This is where the kitchen starts to smell amazing, a promise of deliciousness for your Chinese Beef and Broccoli.
04 - Time to cook the beef! Get your wok or skillet screaming hot over medium-high heat with a bit of oil. Sear the beef in batches—don't overcrowd the pan, or it'll steam instead of sear. You want those beautiful browned edges. This step happens fast, so be ready! I've burned a batch or two trying to rush it, oops. Quick searing makes all the difference for tender Chinese Beef and Broccoli.
05 - Once the beef is out, toss in your minced garlic and ginger. Oh, the smell! Sauté for just 30 seconds until fragrant. Then, add the blanched broccoli. Give it a good stir, letting it soak up all those amazing flavors left in the pan. I swear, this is where the Chinese Beef and Broccoli really comes alive, absorbing all that goodness.
06 - Return the beef to the pan. Give your sauce mixture a quick whisk again (cornstarch settles!), then pour it over everything. Stir constantly until the sauce thickens and coats the beef and broccoli beautifully. It should be glossy and inviting. Serve your homemade Chinese Beef and Broccoli immediately over fluffy rice. The aroma, the vibrant colors—it just makes me happy every single time.

# Notes:

01 - Always slice flank steak against the grain for maximum tenderness, I learned that the hard way.
02 - To keep broccoli vibrant and crisp-tender, blanch it quickly then shock in ice water.
03 - If you're out of oyster sauce, a mix of hoisin sauce and soy sauce can be a decent substitute in a pinch, though the flavor profile will shift a bit.
04 - Serving this with a sprinkle of toasted sesame seeds adds a lovely nutty crunch that really elevates the dish.

# Equipment Needed:

01 - Wok or Large Skillet
02 - Mixing Bowls
03 - Whisk
04 - Tongs

# Nutrition (Per Serving):

Calories: 450
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 30g

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