Chinese Beef and Broccoli is a classic restaurant dish that is surprisingly easy to re-create at home. Tender strips of beef, crisp broccoli, and a flavorful sauce; it all comes together in just minutes. I’ve made several different versions of this recipe over the past few years and this is my favorite. I combined a few of those recipes to make this stir-fry and the meal was an instant hit with my whole family.
If you’re looking for more great stir fry recipes, check out this Spicy Chicken and Bacon Stir Fry. It has been one of my favorite go-to dinners for years now.
And for a few more stir-fry recipes you might like, check these recipes out:
Saucy Korean Beef Stir Fry by Carlsbad Cravings
Salmon and Vegetable Stir Fry by Aggie’s Kitchen
Southwestern Steak Stir Fry by Boulder Locavore
Sweet and Sour Ham Ball Stir Fry by Barefeet In The Kitchen
Sweet and Spicy Shrimp Stir Fry by Center Cut Cook
- Beef and Broccoli Ingredients:
- 1 1/2 pounds flank or sirloin steak
- 2 teaspoons cornstarch
- 1/4 cup soy sauce
- 2 tablespoons coconut or olive oil
- 1 1/2 pounds fresh broccoli cut into bite size pieces
- 1/3 cup water
- 6 large garlic cloves about 2 tablespoons minced
- 1 " chunk of fresh ginger about 1 tablespoon minced
- 1 teaspoon olive oil
- Sauce Ingredients:
- 1/4 cup oyster sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon balsamic vinegar
- Optional: 1 tablespoon brown sugar
- Slice the beef, against the grain, into very thin 1/8" strips. Place the meat in a medium size bowl or in a large ziploc bag, sprinkle with cornstarch and add the soy sauce. Stir or seal the bag and press to coat. Let the meat rest on the counter for at least 10 minutes, or up to 1 hour. Stir together the sauce ingredients in a small bowl and set aside.
- Heat about 2 teaspoons of coconut oil in a large skillet over medium high heat. When the oil is rippling hot, add half of the beef strips. Spread across the skillet in and cook without stirring for 1 minute. Stir or toss with tongs and spread across the skillet again. Cook 1 more minute. Be careful not to overcook the meat, it should be just barely cooked through and still very tender. Carefully transfer the meat to a dish with a lid. Drain any extra liquid and add another 2 teaspoons of coconut oil to the hot skillet. Repeat the above steps with the remaining meat. Add the last of the cooked meat and any juices to the dish and cover tightly with lid.
- Add the last 2 teaspoons of coconut oil to the hot skillet and add the broccoli. Toss to coat and then add the water and cover with lid. Reduce the heat to medium and let the broccoli steam for 2 minutes. Uncover and push the broccoli to the sides of the skillet. Add the garlic and ginger mixture to the center of the skillet and let it cook for about a minute, until it is fragrant. Stir to combine and add the meat back to the skillet. Toss to combine and add the sauce to the skillet.
- Increase the heat to medium high and cook, stirring and tossing occasionally, for about 1-2 minutes, until the sauce has thickened and is evenly coating all the meat and vegetables. Serve by itself or over rice. Enjoy!
{originally published 4/12/14 – recipe notes and photos updated 7/25/2017}
Jen of My Tiny Oven says
Tricia @ Saving room for dessert says
Velva says
Velva
Allene says
Marie Dingfelder says
Astrid says
Jackie says
Mary says
Lauren says
Melissa says
rosa bood says
Mary says
There is no need to marinate longer. Slicing the flank steak extra thin (1/8-inch strips, just as thin as possible) results in wonderfully tender bites of steak. I typically only let it marinate 10-20 minutes. I wouldn't go past the hour mark at all.
I hope you love it as much as we do!
Mary
rosa bood says
Evelyn says
Richard says
Connie says
Mary says
Cindy says
megan riccitiello says
Peg Kidon says
Mary says
Nickolai says