Chinese Beef and Broccoli: Tender Beef and Broccoli Recipe with the Best Sauce

• Beef tough? Marinate longer or slice thinner.
• Sauce thin? More cornstarch slurry next time.
• Broccoli mushy? Less steam time.
• Not flavorful? Fresh garlic/ginger key.

Ingredient Substitutions

• No flank? Sirloin or skirt steak.
• Oyster sauce out? Extra hoisin + soy.
• GF? Tamari for soy, arrowroot for cornstarch.
• No hoisin? Plum sauce or ketchup + sugar mix.
• Veggie? Tofu or mushrooms for beef.

Storage and Serving Suggestions

Leftovers keep 3 days fridge in airtight container. Reheat gently in skillet with splash water. Freezes 2 months. Serve over jasmine rice, noodles, or quinoa. Top with sesame seeds. Pairs with egg rolls or fried rice for full Chinese night.

FAQs

Can I make Chinese Beef and Broccoli ahead?
Marinate beef up to 24 hours. Cook fresh for best texture.

Is baking soda necessary for tender beef?
It tenderizes like restaurants do. Skip for milder taste, but beef may be chewier.

What’s the best sauce ratio?
This easy beef and broccoli sauce uses oyster-hoisin-soy for authentic gloss and cling.

Vegetarian version?
Sub mushrooms or tofu, keep the sauce.

How spicy is it?
Mild as is. Add sriracha to sauce for heat.

Can I air fry?
Sear beef in air fryer 400F 4 mins, then stovetop sauce with broccoli.

• Beef tough? Marinate longer or slice thinner.
• Sauce thin? More cornstarch slurry next time.
• Broccoli mushy? Less steam time.
• Not flavorful? Fresh garlic/ginger key.

• No flank? Sirloin or skirt steak.
• Oyster sauce out? Extra hoisin + soy.
• GF? Tamari for soy, arrowroot for cornstarch.
• No hoisin? Plum sauce or ketchup + sugar mix.
• Veggie? Tofu or mushrooms for beef.

Storage and Serving Suggestions

Leftovers keep 3 days fridge in airtight container. Reheat gently in skillet with splash water. Freezes 2 months. Serve over jasmine rice, noodles, or quinoa. Top with sesame seeds. Pairs with egg rolls or fried rice for full Chinese night.

FAQs

Can I make Chinese Beef and Broccoli ahead?
Marinate beef up to 24 hours. Cook fresh for best texture.

Is baking soda necessary for tender beef?
It tenderizes like restaurants do. Skip for milder taste, but beef may be chewier.

What’s the best sauce ratio?
This easy beef and broccoli sauce uses oyster-hoisin-soy for authentic gloss and cling.

Vegetarian version?
Sub mushrooms or tofu, keep the sauce.

How spicy is it?
Mild as is. Add sriracha to sauce for heat.

Can I air fry?
Sear beef in air fryer 400F 4 mins, then stovetop sauce with broccoli.

• Use high smoke-point oil like veggie or peanut for searing.
• Don’t overcook broccoli – steam keeps it snappy.
• Taste sauce before adding beef; adjust sugar for sweet-savory balance.
• High heat, single layer beef = char without steaming.
• Add heat with chili flakes if you like spicy tender beef and broccoli.

• Beef tough? Marinate longer or slice thinner.
• Sauce thin? More cornstarch slurry next time.
• Broccoli mushy? Less steam time.
• Not flavorful? Fresh garlic/ginger key.

Ingredient Substitutions

• No flank? Sirloin or skirt steak.
• Oyster sauce out? Extra hoisin + soy.
• GF? Tamari for soy, arrowroot for cornstarch.
• No hoisin? Plum sauce or ketchup + sugar mix.
• Veggie? Tofu or mushrooms for beef.

Storage and Serving Suggestions

Leftovers keep 3 days fridge in airtight container. Reheat gently in skillet with splash water. Freezes 2 months. Serve over jasmine rice, noodles, or quinoa. Top with sesame seeds. Pairs with egg rolls or fried rice for full Chinese night.

FAQs

Can I make Chinese Beef and Broccoli ahead?
Marinate beef up to 24 hours. Cook fresh for best texture.

Is baking soda necessary for tender beef?
It tenderizes like restaurants do. Skip for milder taste, but beef may be chewier.

What’s the best sauce ratio?
This easy beef and broccoli sauce uses oyster-hoisin-soy for authentic gloss and cling.

Vegetarian version?
Sub mushrooms or tofu, keep the sauce.

How spicy is it?
Mild as is. Add sriracha to sauce for heat.

Can I air fry?
Sear beef in air fryer 400F 4 mins, then stovetop sauce with broccoli.

I remember the first time I nailed this Chinese Beef and Broccoli at home. It was one of those rainy weeknights when takeout felt too easy, but I craved that glossy, savory comfort. Slicing the flank steak thin, watching it sear just right, and that moment the sauce thickened around crisp broccoli florets – pure magic. No more soggy delivery versions. This tender beef and broccoli recipe delivers restaurant vibes with everyday ingredients, and it’s ready before you’d even scroll for a menu.

Truth is, I’ve tweaked it over months of testing. The secret? Velveting the beef for that melt-in-your-mouth texture, and a sauce that’s savory-sweet without being cloying. Pair it with jasmine rice, and you’ve got better than takeout beef and broccoli that hits every craving. Family devours it, and cleanup’s a breeze since it’s one-pan easy homemade beef stir-fry.

Ingredients for Chinese Beef and Broccoli

Grab these for your shopping list. Focus on fresh beef and broccoli for peak flavor.

1. 1 lb flank steak or sirloin, sliced thin against the grain
2. 1 lb broccoli florets, cut into bite-sized pieces
3. 3 tablespoons soy sauce, low-sodium
4. 2 tablespoons oyster sauce
5. 1 tablespoon hoisin sauce
6. 1 tablespoon cornstarch
7. 1 teaspoon baking soda (for tenderizing beef)
8. 2 teaspoons minced garlic
9. 2 teaspoons minced fresh ginger
10. 1/4 cup beef broth or water
11. 2 tablespoons brown sugar
12. 2 tablespoons vegetable oil, divided
13. 1 teaspoon sesame oil (optional, for finish)
14. Salt and white pepper to taste
15. 2 green onions, sliced for garnish

These make about 4 servings. Flank steak gives the best beef tips and broccoli chew, but sirloin works too.

Beef Tips for Tender Beef and Broccoli

Start with slicing your beef super thin – freeze it 20 minutes first for clean cuts against the grain. That shortens the fibers for tenderness. Mix slices with 1 tablespoon soy sauce, baking soda, and 1 teaspoon cornstarch. Let sit 15-30 minutes; rinse if you want less soda taste. Pat dry. This velvet technique from Chinese kitchens makes your beef and broccoli with the best sauce truly restaurant-level.

Heat 1 tablespoon oil in a large skillet or wok over high heat. Add beef in a single layer – don’t crowd. Sear 1 minute per side until browned but pink inside. Remove to a plate. High heat quick-cooks without toughening. Wipe pan if needed.

Add remaining oil. Toss in broccoli with 1/4 cup water. Cover and steam 2 minutes until bright green and crisp-tender. Uncover to evaporate water. Push aside, add garlic and ginger. Stir 30 seconds until fragrant – that aroma fills the kitchen.

Whisk sauce: remaining soy, oyster sauce, hoisin, beef broth, brown sugar, remaining cornstarch. Pour in, stir until bubbling and thick, 1 minute. Return beef, toss to coat. Drizzle sesame oil, green onions. Done. The easy beef and broccoli sauce clings perfectly.

Easy Homemade Beef Stir-Fry Instructions

Full steps above, but pro move: Prep everything mise en place. Sauce mixed, beef marinated, veggies chopped. Cooking’s fast – 10 minutes tops. This better than takeout beef and broccoli shines with fresh ginger’s zing and sauce’s umami depth.

Pro Tips for Better Than Takeout Beef and Broccoli

• No flank? Sirloin or skirt steak.
• Oyster sauce out? Extra hoisin + soy.
• GF? Tamari for soy, arrowroot for cornstarch.
• No hoisin? Plum sauce or ketchup + sugar mix.
• Veggie? Tofu or mushrooms for beef.

• Beef tough? Marinate longer or slice thinner.
• Sauce thin? More cornstarch slurry next time.
• Broccoli mushy? Less steam time.
• Not flavorful? Fresh garlic/ginger key.

• No flank? Sirloin or skirt steak.
• Oyster sauce out? Extra hoisin + soy.
• GF? Tamari for soy, arrowroot for cornstarch.
• No hoisin? Plum sauce or ketchup + sugar mix.
• Veggie? Tofu or mushrooms for beef.

Storage and Serving Suggestions

Leftovers keep 3 days fridge in airtight container. Reheat gently in skillet with splash water. Freezes 2 months. Serve over jasmine rice, noodles, or quinoa. Top with sesame seeds. Pairs with egg rolls or fried rice for full Chinese night.

FAQs

Can I make Chinese Beef and Broccoli ahead?
Marinate beef up to 24 hours. Cook fresh for best texture.

Is baking soda necessary for tender beef?
It tenderizes like restaurants do. Skip for milder taste, but beef may be chewier.

What’s the best sauce ratio?
This easy beef and broccoli sauce uses oyster-hoisin-soy for authentic gloss and cling.

Vegetarian version?
Sub mushrooms or tofu, keep the sauce.

How spicy is it?
Mild as is. Add sriracha to sauce for heat.

Can I air fry?
Sear beef in air fryer 400F 4 mins, then stovetop sauce with broccoli.

• Use high smoke-point oil like veggie or peanut for searing.
• Don’t overcook broccoli – steam keeps it snappy.
• Taste sauce before adding beef; adjust sugar for sweet-savory balance.
• High heat, single layer beef = char without steaming.
• Add heat with chili flakes if you like spicy tender beef and broccoli.

• Beef tough? Marinate longer or slice thinner.
• Sauce thin? More cornstarch slurry next time.
• Broccoli mushy? Less steam time.
• Not flavorful? Fresh garlic/ginger key.

Ingredient Substitutions

• No flank? Sirloin or skirt steak.
• Oyster sauce out? Extra hoisin + soy.
• GF? Tamari for soy, arrowroot for cornstarch.
• No hoisin? Plum sauce or ketchup + sugar mix.
• Veggie? Tofu or mushrooms for beef.

Storage and Serving Suggestions

Leftovers keep 3 days fridge in airtight container. Reheat gently in skillet with splash water. Freezes 2 months. Serve over jasmine rice, noodles, or quinoa. Top with sesame seeds. Pairs with egg rolls or fried rice for full Chinese night.

FAQs

Can I make Chinese Beef and Broccoli ahead?
Marinate beef up to 24 hours. Cook fresh for best texture.

Is baking soda necessary for tender beef?
It tenderizes like restaurants do. Skip for milder taste, but beef may be chewier.

What’s the best sauce ratio?
This easy beef and broccoli sauce uses oyster-hoisin-soy for authentic gloss and cling.

Vegetarian version?
Sub mushrooms or tofu, keep the sauce.

How spicy is it?
Mild as is. Add sriracha to sauce for heat.

Can I air fry?
Sear beef in air fryer 400F 4 mins, then stovetop sauce with broccoli.

• Beef tough? Marinate longer or slice thinner.
• Sauce thin? More cornstarch slurry next time.
• Broccoli mushy? Less steam time.
• Not flavorful? Fresh garlic/ginger key.

• No flank? Sirloin or skirt steak.
• Oyster sauce out? Extra hoisin + soy.
• GF? Tamari for soy, arrowroot for cornstarch.
• No hoisin? Plum sauce or ketchup + sugar mix.
• Veggie? Tofu or mushrooms for beef.

Storage and Serving Suggestions

Leftovers keep 3 days fridge in airtight container. Reheat gently in skillet with splash water. Freezes 2 months. Serve over jasmine rice, noodles, or quinoa. Top with sesame seeds. Pairs with egg rolls or fried rice for full Chinese night.

FAQs

Can I make Chinese Beef and Broccoli ahead?
Marinate beef up to 24 hours. Cook fresh for best texture.

Is baking soda necessary for tender beef?
It tenderizes like restaurants do. Skip for milder taste, but beef may be chewier.

What’s the best sauce ratio?
This easy beef and broccoli sauce uses oyster-hoisin-soy for authentic gloss and cling.

Vegetarian version?
Sub mushrooms or tofu, keep the sauce.

How spicy is it?
Mild as is. Add sriracha to sauce for heat.

Can I air fry?
Sear beef in air fryer 400F 4 mins, then stovetop sauce with broccoli.

• Use high smoke-point oil like veggie or peanut for searing.
• Don’t overcook broccoli – steam keeps it snappy.
• Taste sauce before adding beef; adjust sugar for sweet-savory balance.
• High heat, single layer beef = char without steaming.
• Add heat with chili flakes if you like spicy tender beef and broccoli.

• Beef tough? Marinate longer or slice thinner.
• Sauce thin? More cornstarch slurry next time.
• Broccoli mushy? Less steam time.
• Not flavorful? Fresh garlic/ginger key.

Ingredient Substitutions

• No flank? Sirloin or skirt steak.
• Oyster sauce out? Extra hoisin + soy.
• GF? Tamari for soy, arrowroot for cornstarch.
• No hoisin? Plum sauce or ketchup + sugar mix.
• Veggie? Tofu or mushrooms for beef.

Storage and Serving Suggestions

Leftovers keep 3 days fridge in airtight container. Reheat gently in skillet with splash water. Freezes 2 months. Serve over jasmine rice, noodles, or quinoa. Top with sesame seeds. Pairs with egg rolls or fried rice for full Chinese night.

FAQs

Can I make Chinese Beef and Broccoli ahead?
Marinate beef up to 24 hours. Cook fresh for best texture.

Is baking soda necessary for tender beef?
It tenderizes like restaurants do. Skip for milder taste, but beef may be chewier.

What’s the best sauce ratio?
This easy beef and broccoli sauce uses oyster-hoisin-soy for authentic gloss and cling.

Vegetarian version?
Sub mushrooms or tofu, keep the sauce.

How spicy is it?
Mild as is. Add sriracha to sauce for heat.

Can I air fry?
Sear beef in air fryer 400F 4 mins, then stovetop sauce with broccoli.

I remember the first time I nailed this Chinese Beef and Broccoli at home. It was one of those rainy weeknights when takeout felt too easy, but I craved that glossy, savory comfort. Slicing the flank steak thin, watching it sear just right, and that moment the sauce thickened around crisp broccoli florets – pure magic. No more soggy delivery versions. This tender beef and broccoli recipe delivers restaurant vibes with everyday ingredients, and it’s ready before you’d even scroll for a menu.

Truth is, I’ve tweaked it over months of testing. The secret? Velveting the beef for that melt-in-your-mouth texture, and a sauce that’s savory-sweet without being cloying. Pair it with jasmine rice, and you’ve got better than takeout beef and broccoli that hits every craving. Family devours it, and cleanup’s a breeze since it’s one-pan easy homemade beef stir-fry.

Ingredients for Chinese Beef and Broccoli

Grab these for your shopping list. Focus on fresh beef and broccoli for peak flavor.

1. 1 lb flank steak or sirloin, sliced thin against the grain
2. 1 lb broccoli florets, cut into bite-sized pieces
3. 3 tablespoons soy sauce, low-sodium
4. 2 tablespoons oyster sauce
5. 1 tablespoon hoisin sauce
6. 1 tablespoon cornstarch
7. 1 teaspoon baking soda (for tenderizing beef)
8. 2 teaspoons minced garlic
9. 2 teaspoons minced fresh ginger
10. 1/4 cup beef broth or water
11. 2 tablespoons brown sugar
12. 2 tablespoons vegetable oil, divided
13. 1 teaspoon sesame oil (optional, for finish)
14. Salt and white pepper to taste
15. 2 green onions, sliced for garnish

These make about 4 servings. Flank steak gives the best beef tips and broccoli chew, but sirloin works too.

Beef Tips for Tender Beef and Broccoli

Start with slicing your beef super thin – freeze it 20 minutes first for clean cuts against the grain. That shortens the fibers for tenderness. Mix slices with 1 tablespoon soy sauce, baking soda, and 1 teaspoon cornstarch. Let sit 15-30 minutes; rinse if you want less soda taste. Pat dry. This velvet technique from Chinese kitchens makes your beef and broccoli with the best sauce truly restaurant-level.

Heat 1 tablespoon oil in a large skillet or wok over high heat. Add beef in a single layer – don’t crowd. Sear 1 minute per side until browned but pink inside. Remove to a plate. High heat quick-cooks without toughening. Wipe pan if needed.

Add remaining oil. Toss in broccoli with 1/4 cup water. Cover and steam 2 minutes until bright green and crisp-tender. Uncover to evaporate water. Push aside, add garlic and ginger. Stir 30 seconds until fragrant – that aroma fills the kitchen.

Whisk sauce: remaining soy, oyster sauce, hoisin, beef broth, brown sugar, remaining cornstarch. Pour in, stir until bubbling and thick, 1 minute. Return beef, toss to coat. Drizzle sesame oil, green onions. Done. The easy beef and broccoli sauce clings perfectly.

Easy Homemade Beef Stir-Fry Instructions

Full steps above, but pro move: Prep everything mise en place. Sauce mixed, beef marinated, veggies chopped. Cooking’s fast – 10 minutes tops. This better than takeout beef and broccoli shines with fresh ginger’s zing and sauce’s umami depth.

Pro Tips for Better Than Takeout Beef and Broccoli

• No flank? Sirloin or skirt steak.
• Oyster sauce out? Extra hoisin + soy.
• GF? Tamari for soy, arrowroot for cornstarch.
• No hoisin? Plum sauce or ketchup + sugar mix.
• Veggie? Tofu or mushrooms for beef.

• Beef tough? Marinate longer or slice thinner.
• Sauce thin? More cornstarch slurry next time.
• Broccoli mushy? Less steam time.
• Not flavorful? Fresh garlic/ginger key.

• No flank? Sirloin or skirt steak.
• Oyster sauce out? Extra hoisin + soy.
• GF? Tamari for soy, arrowroot for cornstarch.
• No hoisin? Plum sauce or ketchup + sugar mix.
• Veggie? Tofu or mushrooms for beef.

Storage and Serving Suggestions

Leftovers keep 3 days fridge in airtight container. Reheat gently in skillet with splash water. Freezes 2 months. Serve over jasmine rice, noodles, or quinoa. Top with sesame seeds. Pairs with egg rolls or fried rice for full Chinese night.

FAQs

Can I make Chinese Beef and Broccoli ahead?
Marinate beef up to 24 hours. Cook fresh for best texture.

Is baking soda necessary for tender beef?
It tenderizes like restaurants do. Skip for milder taste, but beef may be chewier.

What’s the best sauce ratio?
This easy beef and broccoli sauce uses oyster-hoisin-soy for authentic gloss and cling.

Vegetarian version?
Sub mushrooms or tofu, keep the sauce.

How spicy is it?
Mild as is. Add sriracha to sauce for heat.

Can I air fry?
Sear beef in air fryer 400F 4 mins, then stovetop sauce with broccoli.

• Use high smoke-point oil like veggie or peanut for searing.
• Don’t overcook broccoli – steam keeps it snappy.
• Taste sauce before adding beef; adjust sugar for sweet-savory balance.
• High heat, single layer beef = char without steaming.
• Add heat with chili flakes if you like spicy tender beef and broccoli.

• Beef tough? Marinate longer or slice thinner.
• Sauce thin? More cornstarch slurry next time.
• Broccoli mushy? Less steam time.
• Not flavorful? Fresh garlic/ginger key.

Ingredient Substitutions

• No flank? Sirloin or skirt steak.
• Oyster sauce out? Extra hoisin + soy.
• GF? Tamari for soy, arrowroot for cornstarch.
• No hoisin? Plum sauce or ketchup + sugar mix.
• Veggie? Tofu or mushrooms for beef.

Storage and Serving Suggestions

Leftovers keep 3 days fridge in airtight container. Reheat gently in skillet with splash water. Freezes 2 months. Serve over jasmine rice, noodles, or quinoa. Top with sesame seeds. Pairs with egg rolls or fried rice for full Chinese night.

FAQs

Can I make Chinese Beef and Broccoli ahead?
Marinate beef up to 24 hours. Cook fresh for best texture.

Is baking soda necessary for tender beef?
It tenderizes like restaurants do. Skip for milder taste, but beef may be chewier.

What’s the best sauce ratio?
This easy beef and broccoli sauce uses oyster-hoisin-soy for authentic gloss and cling.

Vegetarian version?
Sub mushrooms or tofu, keep the sauce.

How spicy is it?
Mild as is. Add sriracha to sauce for heat.

Can I air fry?
Sear beef in air fryer 400F 4 mins, then stovetop sauce with broccoli.