Beef and Broccoli (Chinese Takeout-Style)

I love this dish because it delivers classic Chinese takeout flavor with fresh, simple ingredients from my kitchen. There’s no need for a wok or fancy techniques. The beef is incredibly tender thanks to a smart marinating trick, and the broccoli stays crisp-tender without extra blanching. It’s easy to adapt, great for meal prep, and perfect for feeding the whole family without a lot of fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Beef and Marinade:

• Flank steak (or skirt steak), thinly sliced against the grain

• Soy sauce

• Shaoxing wine (or dry sherry)

• Cornstarch

• Baking soda (optional, for tenderizing tougher cuts)

For the Sauce:

• Soy sauce

• Oyster sauce

• Brown sugar

• Garlic, minced

• Ginger, minced

• Cornstarch

• Water or beef broth

For the Stir-Fry:

• Broccoli florets

• Neutral oil (like vegetable or canola oil)

• Cooked white rice (for serving)

directions

1. Marinate the Beef:
   I combine the sliced beef with soy sauce, Shaoxing wine, cornstarch, and optionally, a pinch of baking soda if I’m using a tougher cut. I mix well and let it marinate for at least 20–30 minutes.

2. Make the Sauce:
   In a small bowl, I whisk together soy sauce, oyster sauce, brown sugar, garlic, ginger, cornstarch, and water (or broth). I set it aside.

3. Cook the Beef:
   I heat oil in a large skillet over medium-high heat. I add the beef in a single layer and sear until browned, about 1–2 minutes per side. I remove it from the pan and set it aside.

4. Cook the Broccoli:
   In the same skillet, I add a splash of water and the broccoli. I cover and steam it for 2–3 minutes until crisp-tender. I uncover and cook off any remaining liquid.

5. Combine Everything:
   I return the beef to the skillet, pour in the sauce, and stir everything together. The sauce thickens in about 1–2 minutes and coats the meat and broccoli beautifully.

6. Serve:
   I spoon it over hot rice and top with sliced scallions or sesame seeds if I want a little extra.

Servings and timing

This recipe serves 4 and comes together in 30 minutes from start to finish—including marinating, chopping, and cooking.

Variations

• I add sliced bell peppers, carrots, or snap peas if I want more veggies.

• For extra heat, I stir in chili flakes or a spoonful of chili garlic sauce.

• I swap the beef with chicken or tofu for a different protein.

• If I want it lower sodium, I use low-sodium soy sauce and skip the oyster sauce or replace it with hoisin.

storage/reheating

I store leftovers in the fridge for up to 3 days. To reheat, I warm it in a skillet with a splash of water or microwave it in short bursts until hot. The sauce stays thick and flavorful, even after chilling.

FAQs

Can I use a different cut of beef?

Yes, I prefer flank or skirt steak, but tougher cuts like chuck or round work if I tenderize them with baking soda in the marinade.

What if I don’t have oyster sauce?

I substitute with hoisin sauce or soy sauce mixed with a bit of sugar for a similar savory-sweet effect.

Do I need a wok to make this?

Not at all. I use a wide, flat skillet and still get great sear and flavor.

Can I freeze beef and broccoli?

It freezes okay, though the broccoli can get a little soft. I prefer to enjoy it fresh or refrigerate leftovers instead.

How do I keep the beef tender?

I slice it thinly against the grain and marinate it properly. A short sear on high heat helps keep it juicy.

Conclusion

This Beef and Broccoli recipe is everything I love in a homemade stir-fry: quick, flavorful, and better than takeout. With tender meat, crisp veggies, and a deeply savory sauce, it hits all the right notes—and I only need one pan to make it happen. It’s a weeknight staple that I never get tired of cooking or eating.

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