Tender slices of flank steak seared until golden, crisp-tender broccoli, and a rich, garlicky sauce make this Beef and Broccoli recipe one of the best quick dinners you can make at home. It’s faster than takeout, packed with flavor, and the silky sauce clings perfectly to the rice. What makes this version stand out? A special marinade that uses baking soda and cornstarch to tenderize the steak, just like your favorite Chinese restaurant.
This easy Chinese beef recipe comes together in under 30 minutes, making it a weeknight go-to, but it tastes so good you’ll want to serve it any night of the week.
Why You Will Love This Beef and Broccoli Recipe
- Better than takeout – Thanks to the baking soda marinade, the beef is tender, juicy, and restaurant-quality.
- Quick and easy dinner idea – This homemade beef and broccoli recipe is ready in about 30 minutes.
- Authentic flavor – The combination of oyster sauce, soy sauces, Shaoxing wine (or sherry), garlic, and ginger gives this Asian dish a true takeout taste.
- Family-friendly meal – A wholesome stir fry served over rice that even picky eaters love.
- Versatile – You can swap in chicken, shrimp, or tofu to create new variations of this classic beef and broccoli recipe.
Ingredients and Substitutions
- Flank steak – Use skirt steak, sirloin, or even thinly sliced ribeye. For a leaner option, chicken breast or chicken thighs work well.
- Broccoli – Swap with broccolini, snap peas, or green beans.
- Fresh ginger – Use 1/4 teaspoon ground ginger for every teaspoon of fresh ginger., or use ginger paste in equal amounts.
- Shaoxing wine / sherry wine – Dry white wine, mirin, or rice vinegar with a pinch of sugar can substitute.
- Soy sauce – Use tamari for a gluten-free option.
- Oyster sauce – Hoisin sauce or an extra splash of soy sauce mixed with a bit of sugar.
- Dark soy sauce – If unavailable, add an extra 1/2 tablespoon regular soy sauce and a pinch of molasses or brown sugar for depth.
- Brown sugar – Substitute with coconut or turbinado sugar. Maple syrup will also work in a pinch.
How to Prepare Beef and Broccoli
- Thinly slice the flank steak on a bias, against the grain. Add to a bowl with all the marinade ingredients. Toss to coat and let marinate for at least 15 minutes (this is a great time to start steaming the rice).
- In a separate bowl, whisk together all the sauce ingredients until smooth. Set aside.
- Heat oil in a wok or deep pan over medium-high heat. Add the beef in a single layer. Let it sear before tossing. Cook until browned (it will finish cooking later in the sauce). Remove and reserve in a bowl.
- Deglaze the pan with the wine. Add the minced garlic and ginger, sautéing for a minute.
- Add the broccoli and toss. Pour in the 1/2 cup water and cover to steam until broccoli reaches your desired tenderness.
- Stir in the sauce mixture, scraping up any browned bits from the bottom of the pan.
- Mix the cornstarch with 2 tablespoons water or chicken stock to make a slurry. Stir half into the pan. Add more, as needed to thicken the sauce.
- Return the beef to the pan, toss until coated, and heat through.
- Taste and adjust for more soy sauce, if needed.
- Serve over steamed rice.
- Garnish with toasted sesame seeds and green onions, if desired.
How to Serve and Store
- Serve: Spoon the tender beef and broccoli over freshly steamed white rice, jasmine rice, or even fried rice. For a low-carb option, serve it over cauliflower rice or zucchini noodles. Garnish with toasted sesame seeds and sliced green onions for extra flavor and crunch.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm gently in a skillet with a splash of water or chicken stock to loosen the sauce. The microwave also works, but a skillet keeps the beef more tender.
- Freeze: You can freeze the beef and sauce for up to 2 months (skip freezing the broccoli, as it can get mushy). Reheat on the stove and steam fresh broccoli to stir in before serving.
Frequently Asked Questions
- Can I make Beef and Broccoli ahead of time? Yes. Marinate the beef and prep the sauce in advance. Store them separately in the fridge, then cook fresh for the best results.
- Do I need a wok to make this recipe? No. A large, deep skillet works just as well, as long as it can handle high heat.
- Do I need to use all of the cornstarch slurry? Not necessarily. Start by adding about half of the slurry. If you want a thicker sauce, slowly stir in the rest until it reaches your desired consistency.
- Can I make this low-carb? Absolutely. Skip the rice and serve it over cauliflower rice or eat it as-is for a low-carb stir fry.
More Asian Takeout Recipes to Love
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Beef and Broccoli
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Tender slices of flank steak seared until golden, crisp-tender broccoli, and a rich, garlicky sauce make this Beef and Broccoli recipe one of the best, quick dinners you can make at home.
Ingredients
- 1 pound flank steak, thinly sliced against the grain
- 1 crown broccoli, cut into bite-sized pieces
- 2 tablespoons neutral oil
- 1/3 cup sherry wine or Shaoxing wine
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1/2 cup water
- 2 tablespoons cornstarch (for slurry)
- 2 tablespoons water or chicken stock (for slurry)
- Steamed rice, for serving
- 1 tablespoon toasted sesame seeds, for garnish
- Optional garnish, green onions
Marinade
- 3 cloves garlic, minced
- 1/2 teaspoon fresh ginger, minced
- 1 tablespoon cornstarch
- 1 tablespoon baking soda
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon oyster sauce
Sauce
- 1 1/4 cups chicken stock
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1/2 teaspoon white pepper
Instructions
- Thinly slice the flank steak on a bias, against the grain. Add to a bowl with all the marinade ingredients. Toss to coat and let marinate for at least 15 minutes (this is a great time to start steaming the rice).
- In a separate bowl, whisk together all the sauce ingredients until smooth. Set aside.
- Heat oil in a wok or deep pan over medium-high heat. Add the beef in a single layer. Let it sear before tossing. Cook until browned (it will finish cooking later in the sauce). Remove and reserve in a bowl.
- Deglaze the pan with the wine. Add the minced garlic and ginger, sautéing for a minute.
- Add the broccoli and toss. Pour in the 1/2 cup water and cover to steam until broccoli reaches your desired tenderness.
- Stir in the sauce mixture, scraping up any browned bits from the bottom of the pan.
- Mix the cornstarch with 2 tablespoons water or chicken stock to make a slurry. Quickly stir half into the sauce, add more as needed, to thicken the sauce.
- Return the beef to the pan, toss until coated, and heat through.
- Taste and adjust for more soy sauce, if needed.
- Serve over steamed rice.
- Garnish with toasted sesame seeds and green onions, if desired.
- ENJOY!
Notes
- Slice beef thinly against the grain for maximum tenderness.
- Easily substitute flank steak with skirt or ribeye steak.
- A 15–20 minute marinade is enough, but longer (up to 2 hours) will give even more flavor.
- Don’t skip the baking soda in the marinade—it’s the secret to tender beef.
- Cook broccoli to your preferred texture—crisp-tender for more bite, softer if you like it melt-in-your-mouth.
- You may not need all of the slurry—start with half, then add more only if you want a thicker sauce.
- The sauce thickens quickly once the cornstarch slurry is added, stir constantly.
- Always taste at the end and adjust seasonings, add an extra splash of soy sauce if you want more depth or saltiness.
- Leftovers reheat well in a skillet with a splash of water or chicken stock.
- Nutrition information does not include the steamed rice.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Easy
- Cuisine: Asian/American
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