Chinese-Style Beef and Broccoli Made at Home
A quick, bold, and better-than-takeout beef and broccoli stir-fry made with tender beef, crisp broccoli, and a savory-sweet garlic soy sauce. Ready in 25 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
Scale
1 lb flank steak, thinly sliced against the grain
3 cups broccoli florets
3 garlic cloves, minced
1 tsp grated ginger
1 tbsp oil (plus more as needed)
1 tsp sesame oil (for finishing)
Beef Marinade:
1 tbsp soy sauce
1 tsp cornstarch
1 tsp oil
Sauce:
¼ cup low-sodium soy sauce
2 tbsp brown sugar or honey
1 tbsp cornstarch
1 tbsp oyster sauce (optional)
¼ cup water or beef broth
2 tsp rice vinegar (optional)
Instructions
- Marinate beef with soy sauce, cornstarch, and oil. Let sit 10–15 minutes.
- Blanch broccoli in boiling water for 1–2 minutes. Drain and set aside.
- Whisk sauce ingredients in a bowl.
- Heat oil in pan. Sear beef in batches until browned. Remove.
- Add garlic and ginger to pan, cook 30 seconds.
- Pour in sauce and simmer until thickened.
- Add beef and broccoli back to pan. Toss to coat. Heat through.
- Finish with sesame oil. Serve hot over rice or noodles.
Notes
Use tamari for gluten-free. Add red pepper flakes for heat. Great for leftovers or meal prep.