Save
I gotta be real with you. My first few tries at Chinese Beef and Broccoli were just… sad. Overcooked broccoli, chewy beef, sauce that tasted kinda like soy water. But after way too many kitchen flops, I cracked the code. The main things? Go fresh when you can, slice your beef the right way, and don’t skip the marinade. If you rush (trust me, I’ve done it in a hangry panic), you’ll taste it.
I first made this during a hangry panic and ended up with a chewy disaster. Once I slowed down and let the marinade do its thing, it became a family favorite.
Ingredients
- Beef flank or sirloin: Slice very thin across the grain for tenderness
- Broccoli: Use fresh and cut to bite size pieces for best texture
- Soy Sauce: Low sodium helps keep the balance right
- Cornstarch: Helps the beef stay juicy and gives the sauce body
Step-by-Step Instructions
- Marinate the Beef:
- In a bowl mix soy sauce cornstarch and a splash of Shaoxing wine if you have it. Add thinly sliced beef and let it sit at least fifteen minutes. This step builds tenderness and flavor.
- Prep the Sauce:
- Combine soy sauce oyster sauce brown sugar garlic ginger chicken broth and a little sesame oil. Taste as you go. Thicken with cornstarch just a bit so it coats not floods.
- Sear the Beef:
- Heat oil until shimmering. Add beef in a single layer and do not stir too much. Sear quickly until just browned then remove from pan.
- Cook the Broccoli:
- In the same pan add broccoli and a splash of water. Cover for a minute to steam then uncover to keep it crisp not mushy.
- Bring it Together:
- Return beef to the pan pour in the sauce and toss everything over high heat until coated and glossy. Serve hot and enjoy.
Save
Best beef for stir fries
I went down a rabbit hole trying every beef for stir fry known to humankind. Let me save you some headaches. Not all cuts are created equal. Flank steak’s where it’s at. Sirloin is good too. Anything tougher and you’re battling your dinner with a fork.
The wok vs skillet debate
People like to yell about this so here’s how I see it. Wok is awesome if you have one. The high heat and sloped sides are magic for that charred restaurant vibe. But if all you’ve got is a cast iron skillet or a regular nonstick pan that works too. Use what you’ve got no shame.
Save
How to cook beef and broccoli
Here’s where most folks fumble and wind up with a mess. Start with super hot oil. Toss in the beef do not mess with it too much. Quick sear out it goes. Then broccoli. Give it a shock water and high heat equals green and crisp not mush. Back goes the beef. Pour on that beautiful sauce toss till shiny and thickened. Done.
Common Recipe Questions
- → What’s the best beef cut for this dish?
Flank steak or sirloin works best. Slice it very thinly across the grain for tender bites.
- → Can I use frozen broccoli?
Fresh broccoli gives better texture, but frozen can work in a pinch—just don’t overcook it.
- → Why marinate the beef?
Marinating with soy sauce, cornstarch, and wine tenderizes the beef and adds flavor before cooking.
- → Can I cook this in a regular skillet?
Yes! A wok adds flavor, but a hot cast-iron or nonstick skillet works well too. Avoid overcrowding.
- → What’s the secret to the sauce?
Balance is key—soy sauce, brown sugar, oyster sauce, garlic, and ginger make a bold, savory mix. Thicken with cornstarch.
- → How do I keep the broccoli crisp?
Flash-cook it in high heat or steam briefly before combining. Avoid overcooking so it stays green and snappy.