Name: Chinese Beef and Broccoli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb beef sirloin or flank steak, thinly sliced; 2 cups fresh broccoli florets; 2 tablespoons vegetable oil, divided; 3 cloves garlic, minced; 1/4 cup low sodium soy sauce; 2 tablespoons oyster sauce; 1 tablespoon cornstarch; 1/2 cup beef broth; 1 teaspoon sesame oil; 1/2 teaspoon freshly ground black pepper

So, Why Am I Obsessed With Chinese Beef and Broccoli?

Alright, let’s just get this out there: I didn’t grow up eating “proper” Chinese takeout—I mean, not until I moved to the city and discovered you could, in fact, make a whole dinner from one wok and basically the same three sauces. There’s this memory of my first kitchen disaster, trying to impress a date and ending up with broccoli so limp it could’ve been mistaken for seaweed. Lesson learned! But anyway, I’ve been making this beef and broccoli combo ever since, partly because my picky brother-in-law once declared it’s “way better than from the shop.” (His words, not mine—and he never compliments anyone’s cooking!) Honestly? I still mess up the sauce sometimes, but that’s half the fun, right?

Why You’re Going to Want to Make This (Trust Me)

I make this when leftovers are running low and I’ve got a random bit of steak in the freezer. My family goes crazy for it because it’s fast—nobody’s waiting on rice for hours—and somehow, it’s still got that “special dinner” feeling you get from food court classics. Oh, and the smell. The garlicky, gingery hit as soon as it hits the pan will have your neighbours poking their heads over the fence—can’t say I blame them. At first, my biggest gripe was getting the beef just tender enough without chewing on rubber (yep, it happened). But with a couple little tweaks, even I can manage it now!

Alright, Here’s What You’ll Need in the Cupboard

About 350g (that’s 12 oz-ish) flank steak, sliced thin—sometimes I just use sirloin if that’s what I’ve got, and honestly? No one’s noticed the swap
One big head of broccoli (or two smaller ones); if you’re out of fresh, frozen totally works, but skip the stems
4 cloves of garlic, minced—my grandmother always insisted on using a garlic press, but I just bash ’em with the knife
1 thumb-sized chunk ginger, peeled and sliced thin; or, in a pinch, a teaspoon of the jarred stuff (not the same but it does the job)
3 tablespoons soy sauce—I use Kikkoman, but any brand is totally fine
2 tablespoons oyster sauce—don’t skip, this is the magic! But if you have to, just throw in extra soy and a pinch of sugar
1 tablespoon cornstarch (or arrowroot if you’re feeling posh); plus another teaspoon for the beef
Half a cup chicken or beef broth—or, honestly, a scoop of stock powder melted into some hot water (shh, I won’t tell)
1 teaspoon sugar (brown for bonus points, but white works)
Sesame oil for finishing—totally optional but oh-so-good
Handful of spring onions or sesame seeds for garnish (if you remember!)
And of course, oil for your pan—whatever you have, but I tend to use peanut oil

Let’s Dive In! (Directions)

Prep the beef: Toss your sliced beef with a teaspoon of cornstarch, a splash of soy sauce, and a dash of oil. Let it sit—5 minutes is fine, 20 is better. This is where I usually fill the kettle or, sometimes, panic-chop broccoli if the hungry brigade is lurking.
Broccoli time: Chop the broccoli into bite-ish pieces. I usually blanch it for 30-60 seconds in boiling water, then straight into a colander and run under cold water; keeps it bright green (and less soggy—lesson learned there!). But, if you’re feeling lazy or in a rush, just toss it straight in the wok raw, no fuss.
Mix your sauce: In a mug or little bowl, combine remaining soy sauce, oyster sauce, sugar, broth, and cornstarch. Give it a good whisk. If it looks a bit weird and gloopy now, don’t stress; it always does until it hits the heat.
Stir-fry time: Heat wok (or your biggest frying pan) until really hot—you want that sizzle. Add a big splash oil, then beef. Sear about 2 minutes; don’t move it too much. It’ll smell incredible. Scoop into a bowl once browned but not fully cooked; it finishes later!
Add a bit more oil, then garlic and ginger (this is where I rarely pay attention and sometimes burn the garlic—don’t be me; 10 seconds is plenty). Chuck in the broccoli and toss for a minute.
Beef back in, pour sauce over everything, keep it moving. Sauce thickens super fast, so don’t walk away! A minute or two should do it; just until beef’s cooked and broccoli’s still got a bit of crunch.
Drizzle a tiny bit of sesame oil, splash more soy if you want, and scatter spring onions or sesame seeds on top. Done!

Notes From the Trenches (Don’t Skip This Bit)

If you slice the beef while it’s still a bit frozen, it’s about a million times easier—seriously saved me from hand cramps more than once.
The sauce will look too thick at first; add a splash of water if you need. I’ve turned it into a paste or, once, glue (don’t recommend).
If you forget to blanch your broccoli, just stir-fry it a couple extra minutes. Actually, I find it works better if you don’t overthink this part.
A batter bowl or measuring jug makes mixing sauce easier; I used to try mugs and made a mess every time.

How I’ve Messed About With This Recipe

I’ve swapped the beef for chicken (works!), tofu (surprisingly decent after you dry it loads), and once—don’t laugh—leftover sausage, which was…unusual. Not my best idea. If you like spicy, a chilli paste stirred in is brilliant; or swap the broccoli for green beans if that’s all you’ve got. I even tried frozen mixed veg once, but it tasted a bit like “school dinner surprise” so… maybe stick to broccoli if you can.

Do You Really Need Special Equipment?

If you have a wok, that’s obviously ace—it helps with the charring and the tossing, but honestly, I spent years making this in a cheap frying pan before getting my first wok. And once, in a pinch, I made it in a wide saucepan. Wasn’t perfect, but who’s judging? Wooden spoon, tongs, spatula—whatever keeps the beef moving fast, use it.

What About Leftovers? (Or…Dinner, Round Two)

Technically, you can keep leftovers in the fridge for a couple of days—just whack ‘em in a container. But, in my house? It’s usually gone by morning. I actually like the flavour more after it sits overnight, so if you do have any left, congrats! Warm up in a pan with a splash of water so it doesn’t get dry. Avoid the microwave if you can; beef turns weirdly chewy.

How I Like to Serve It (a.k.a. What My Family Demands)

Steamed jasmine rice is the obvious choice, but honestly, I’ll eat it over noodles or even spoon it into lettuce wraps for something lighter. My lot insist on extra soy sauce on the side. Oh, and we almost always break out the sriracha or a good splash of chilli crisp (have you tried this one? Way better than anything from the supermarket).

The Silly Mistakes I’ve Made (Don’t Repeat These!)

Rushed the beef; chewy as old boots. Let it rest after the marinade, even if you’re losing patience.
Underseasoned the sauce—taste as you go! Actually, I find it works better if you save the final soy or salt for the very end.
Overcooked the broccoli waiting for the beef—now I do them separately.
Tried doubling the sauce without doubling the cornstarch—wound up with soup, not sauce.

People Actually Ask Me These Things…

Can I make this without oyster sauce? Technically, yes, but…it won’t have that classic “takeaway” flavour. Try hoisin or a dab of miso for umami, but it’s not quite the same (just had to be honest!).
What meat cuts can I use? Anything labeled stir fry—or my butcher’s “minute steak”—tends to work. Flank is my go-to, but top rump, sirloin, or even thinly sliced brisket all come out tasty if you slice them properly.
Is this gluten free? If you use tamari in place of soy and double-check your oyster sauce, you’re mostly good. Actually, I’ve found some brands slip wheat in, so just peek at the labels!
How do you keep the beef tender? It’s all about barely cooking it; seriously, step away from the pan for a breather if you’re the type to “just give it another minute.” That’s where I usually goof.
Got any sauce recommendations? Yes! For sauce nerds, check out this awesome homemade brown sauce from Omnivore’s Cookbook. Addictive stuff, and not as hard as you’d think.
Can I freeze this? Eh, I wouldn’t. Texturally, the broccoli goes a bit mushy and beef can get odd. Make fresh if you can—but you do you!

Now, if you’ve read all this and still haven’t started cooking, what are you waiting for? (Don’t forget to put the rice on first—ask me how many times I’ve forgotten!) Anyway, happy stir frying. If yours comes out prettier than mine, send me a photo so I can sulk.

Chinese Beef and Broccoli: My Not-So-Secret Home Recipe