Chinese Beef and Broccoli – A Quick, Saucy Weeknight Favorite
Tender beef stir-fried with crisp broccoli in a savory garlic-ginger sauce — a classic Chinese-American dish perfect for weeknights.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1 lb flank steak, thinly sliced against the grain
2 cups broccoli florets
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp sugar
1 tsp cornstarch (plus 1 tsp for marinade)
½ cup water or beef broth
1 tsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, minced
2 tbsp neutral oil (vegetable or canola)
1 tsp Shaoxing wine or dry sherry (optional)
Salt and pepper to taste
Instructions
-
Slice beef thinly across the grain. Marinate with 1 tbsp soy sauce, 1 tsp cornstarch, 1 tsp sesame oil, and Shaoxing wine for 20 minutes.
-
Blanch broccoli for 1–2 minutes, then drain and set aside.
-
Heat oil in a wok or large skillet over high heat. Stir-fry beef in batches until browned and just cooked. Remove and set aside.
-
Add more oil if needed. Sauté garlic and ginger until fragrant.
-
Return beef and broccoli to the pan.
-
Mix oyster sauce, soy sauces, sugar, cornstarch (dissolved), and water. Pour into the pan.
-
Stir until sauce thickens and everything is coated, 1–2 minutes.
-
Finish with a drizzle of sesame oil. Serve hot.
Notes
Use tamari and mushroom sauce for a gluten-free version. Add chili paste for heat. Leftovers keep well for 3–4 days.