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.
Chinese Beef and Broccoli
Want to know a secret? Even food bloggers have a weakness for Chinese take-out.
Some nights nothing hits the spot quite like a good takeout container of beef and broccoli served over steamed rice. I’ve been ordering Chinese Beef and Broccoli for years and was pretty confident I could make my own version that was even better than my favorite take out joint.
I’ve made several different versions of Beef Broccoli Stir Fry over the past few years and combined a few I liked to make this version. The meal was an instant hit with my whole family and has become my favorite Chinese Beef and Broccoli recipe.
With the zing of fresh ginger and plenty of garlic, the stir-fry sauce pairs so well with tender strips of beef and crisp broccoli. By cooking the veggies in coconut oil, they get cooked through without becoming mushy.
Next time you get a craving for Chinese food, skip the take-out order and make this instead. It’s just as quick as ordering delivery and tastes even better.
Beef Stir-Fry Recipes
Since I first shared this recipe, we’ve found a few more fantastic beef stir-fry recipes that are way better than take-out–and just as fast.Thai Steak and Green Bean Stir Fry is another favorite as is this Mongolian Beef with Noodles.
If you like Korean flavors, you’re sure to love Cheater Korean Beef that was inspired by one of our favorite restaurant dishes and remains a much-requested meal.
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. We also love this Sweet and Sour Ham Ball Stir Fry and this Sweet and Spicy Shrimp Stir Fry by Center Cut Cook
Beef Broccoli Stir Fry
Better Than Take-Out Beef and Broccoli Stir Fry
Ingredients
- Beef and Broccoli Ingredients:
- 1 1/2 pounds flank or sirloin steak
- 2 teaspoons cornstarch
- 1/4 cup low-sodium 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
Instructions
- 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}
megan riccitiello says
I made this tonight and it is delicious. My family loved it! I will definitely make this again and highly recommend it to all.
Peg Kidon says
I couldn’t wait to try this recipe soon, and clicked on “Print,” but it printed 13 pages including all the comments instead of just the recipe. Is it a bad link? It wasted a lot of my ink, unfortunately.
Mary says
Clicking print should open a print window and it prints just one page.
Nickolai says
Delicious, we’ve just trying to go more Paleo and my wife even said cook this anytime:) Yum
Jacqueline Pickell says
Can you substitute something else for the oyster sauce?
Mary Younkin says
The oyster sauce adds a unique flavor and thickness to this recipe. I don’t know of a substitute for it.
Glenn says
I have just stumbled upon your site
Great blog Mary
Awesome recipes
Thanks for sharing 🙏❤️
I’m a guy in my 60’s that loves being in the kitchen
I’ve been cooking since the mid 70s
and love being barefoot in the kitchen also 😊
I had to learn to cook for my family when my wife became ill and couldn’t any longer
I enjoy trying recipes from around the world
Its very therapeutic for me to get lost while preparing fresh home cooked meals
My heritage is Hungarian and Swedish descent
Needless to say I’ve got lots of my grandma’s and mothers recipes etched on my soul
Again thanks for sharing Mary 🤗
Mary Younkin says
I’m so glad you’re enjoying the website, Glenn!
Michelle says
Really salty!
Mary Younkin says
I’m sorry to hear that you found it too salty, Michelle. Different brands of soy sauce can be saltier than others and many times people prefer a low-sodium soy sauce.
kenny J martin says
I tried this it is fantastic.
Mary Younkin says
I’m so happy to hear that you enjoyed the recipe, Kenny!
Sharon Schwarz says
When you use coconut oil does the food take up the taste of the coconut?
Mary Younkin says
Refined coconut oil has no flavor at all, Sharon. Unrefined coconut oil is both aromatic and might add a slight coconut flavor. I use refined coconut oil for my cooking.