Name: Chinese Beef and Broccoli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb flank steak, thinly sliced against the grain; 3 cups broccoli florets; 2 tbsp vegetable oil; 3 cloves garlic, minced; 1/4 cup low sodium soy sauce; 2 tbsp oyster sauce; 1 tbsp cornstarch; 1 tbsp brown sugar; 1/2 cup beef broth; 1 tsp sesame oil

Let Me Tell You About My Beef and Broccoli Obsession

Alright, so here’s my confession: Chinese Beef and Broccoli is one of those dishes that just works every time. I remember the first time I tried making it—let’s just say, my wok skills were questionable, and I ended up with what can only be described as “beef and brown goo.” My dad ate it anyway (bless him), but the whole family agreed it could use some… refinement. These days, I’ve sorted out the kinks (mostly), and now it’s the meal I whip up whenever everyone’s wandering through the kitchen looking hungry and making hungry hippo faces at me. And you know what? People usually think you went all out, like you slaved away for hours, when in reality it’s pretty quick. Except, of course, if you get distracted and burn the garlic—but that’s another story for a different day.

Why You’ll Love This—Or At Least Why I Do

I make this on random Tuesday nights or when we’ve got broccoli in the fridge that’s starting to whimper. My family goes crazy for it because, well, somehow even the “I don’t eat green stuff” crowd goes back for seconds. (No clue why the sauce here turns picky eaters into broccoli fans, but hey, I’m not complaining.) I used to worry the beef wouldn’t come out tender enough—nothing worse than chewing beef for a whole sitcom episode! But honestly, if you slice it right and don’t skip the cornstarch, it’s always good. Sometimes the sauce ends up on the salty side—probably because I don’t measure soy sauce with anything but my eyes. Mild frustration, but nothing a quick scoop of extra rice can’t fix.

What You’ll Need (Substitutions Welcome!)

450g (about 1 lb) flank steak, thinly sliced (Sirloin works too, or even chicken, but my cousin once used tofu and said it was… interesting)
2 big heads of broccoli, cut into bite-sized florets. Or, if you’re tired/lazy, a bag of frozen broccoli (no one’s judging)
3 tbsp soy sauce (my grandma swore by Kikkoman, but honestly anything from the local shop does the job)
2 tbsp oyster sauce (I’ve made it without on accident, and it’s still tasty, but the umami is… missing)
2 tsp cornstarch (plus a bit more for dusting the beef—never measured, just a pinch)
1/3 cup beef stock, or chicken stock, or just a bit of water if you’re desperate
2 garlic cloves, smashed and chopped (I sometimes use jarred—don’t come at me)
1 thumb-sized piece of fresh ginger, grated (optional, but I love the zing)
1-2 tsp sugar (brown or white, or skip it and claim you’re being healthy)
2-3 tbsp neutral oil, like canola or sunflower
Big handful of sliced green onions for garnish (or not—it’s optional!)
Sesame seeds (mainly for fanciness, absolutely not required)

Let’s Get Cooking! (Don’t Panic)

Prep the beef! Slice it thin—like, thinner than you think, against the grain (this is what keeps it from being, you know, jerky). Toss it in a bowl with 1 tsp cornstarch, half the soy sauce, and half the oil. Let it hang out for 15-20 mins if you’ve got time (sometimes I skip and it’s still fine).
Steam or blanch the broccoli: Bring a pot of water to a boil, toss the florets in for 60-90 seconds, then drain. Or, microwave them for a couple minutes with a splash of water if you’re not in the mood for extra pots. The goal? Bright green and somewhere between crisp and tender (not sad and mushy—learned that the hard way).
Make your sauce: Whisk the rest of the soy sauce, oyster sauce, the stock, sugar, and 1 tsp cornstarch in a cup or bowl. I usually add the garlic and ginger here too—just makes life easy.
Wok (or large skillet) time! Crank the heat up, add the rest of your oil, and sear the beef in batches (don’t pile it all in or it’ll steam instead of sear—messy mistake made at least once). Just a minute or two until it gets brown and tasty, then pull it off onto a plate.
Sauté the aromatics: Toss in the garlic and ginger for, I dunno, 20 seconds? Until it smells amazing. This is usually where I sneak a taste, even though there’s literally nothing to taste yet.
Bring it all together: Return the beef and broccoli to the pan, pour in your sauce, and toss everything around like you mean it. Simmer 1-2 minutes—don’t go overboard. If it looks “too saucy”, it thickens as it cools (I’ve learned this the hard way!). On second thought, keep an eye on it and adjust heat as needed.
Garnish and serve: Sprinkle green onions and sesame seeds (or not), scoop over fluffy rice, and that’s it.

Kitchen Wisdom—The Notes I Wish I’d Had

If your beef clumps together in the pan, separate it with chopsticks or tongs, don’t panic. It untangles eventually.
One time I forgot to let the beef marinate, and it still turned out… surprisingly edible. Maybe a bit chewier, but not the end of the world.
Sauce too thick? Just splash in some water; too thin, let it bubble for a bit.
Don’t use olive oil. I did once, it tasted like salad dressing pretending to be a stir fry.

If You Want to Tinker—Here Are Some Variations

Chicken & Broccoli: Swap the beef for thin-sliced chicken breast. I find marinating helps even more with this one.
Night Market Veg: Sub in whatever green veg you’ve got. Snow peas, bok choy, kale—I’ve tried them all, and except for asparagus (turned a bit limp and sad), they pretty much work.
Spicy Kick: A squirt of sriracha or a sprinkle of crushed red pepper jazzes things up if you’re feeling bold.
Peanut Sauce Adventure: I tried adding a spoon of peanut butter once. Let’s just say it didn’t quite hit the mark—probably just stick with the classic.

Tools You’ll Need (Or Not…)

Wok: Awesome if you’ve got one, but a big frying pan or skillet is fine. (I’d say essential, but honestly I used a battered old pan for years.)
Sharp knife—makes slicing so much easier, but hey, I’ve managed with my slightly blunt one from the pound shop.
If you don’t have a whisk for the sauce, a fork and a bit of elbow grease works perfectly.

How to Store (If It Lasts That Long…)

Pop leftovers in a lidded container, stick ’em in the fridge—good for up to two days, though honestly, in my house it never lasts more than a day! If you microwave it the next day, splash a bit of water on top to keep it from drying out. I actually think this tastes better the day after, but maybe that’s just me.

When and How I Serve It (My Little Rituals)

We always pile this over Jasmine rice—my son’s convinced it’s not dinner without it. But sometimes, if I’m feeling extra, I’ll do it over noodles, and call it a “special occasion” (even if it’s just Tuesday). Oh, and I always put out soy sauce at the table—the “drizzle more” crowd expects it every time.

Pro Tips—Lessons Learned in the Trenches

I once tried rushing the beef (too hot, too fast) and ended up with tough cubes. Just take a breath, don’t crowd the pan.
Don’t skip prepping your ingredients first—this honestly isn’t the time for “chop as you go” unless you want chaos.
Actually, I find it works better if you let the beef sit a few minutes before serving—the flavors get to know each other.

Questions Folks Have Actually Asked Me (And a Few I Imagined)

Can I use chicken instead of beef? Oh definitely—just slice it thin and don’t overcook (nobody wants rubbery chicken, mate).
What if I don’t have oyster sauce? Go for extra soy sauce or a splash of Worcestershire. Not quite the same, but it’ll do the trick.
Is this gluten-free? You know, if you use tamari or a gluten-free soy sauce and double-check the oyster sauce, then yes. But always check your labels.
Can I freeze it? Sure, though the broccoli goes a little sad and wobbly on reheating. Still tasty for a quick lunch.
Where did you learn to cook this? A bit from my mum, a bit from YouTube (gotta give a shout to The Woks of Life), and a lot from surviving trial and error.
Best rice to go with it? Jasmine rice or basmati—I’ve even used microwave rice packs in a pinch, no shame.

If you’re new to stir fry, you might enjoy this Serious Eats stir fry guide—and don’t stress if things look a bit chaotic at any point. They usually do in my kitchen, and it works out. If I can do it, you’ll smash it too.

Last note—sometimes I blast music and dance while chopping broccoli. It doesn’t help the recipe, but it always helps my mood.

Chinese Beef and Broccoli