Name: Chinese Beef and Broccoli
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb flank steak or sirloin, sliced thin against the grain; 2-3 cups broccoli florets; 2 tbsp oyster sauce; 3 tbsp soy sauce (low sodium if you’re watching salt); 1 tbsp cornstarch; 1 tbsp water (for cornstarch slurry); 1 tsp sesame oil; 1 tbsp brown sugar; 2-3 cloves garlic, minced; 1-inch piece of fresh ginger, peeled and minced; 2 tbsp vegetable oil

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You know the days where takeout seems like the perfect solution, but your wallet and your waistband are both screaming “nope”? Chinese Beef and Broccoli is my real weeknight hero for that.

Honestly, it tastes homemade, costs way less, and you control exactly what goes in (I mean, have you tasted the sodium in some of that takeout lately?).

If you’ve been wanting to whip up something quick but mind-blowingly satisfying, stick around. You’ll totally ace Chinese Beef and Broccoli at home… no chef degree, zero stress, and barely any mess.

Why Is Chinese Beef and Broccoli So Popular?

People aren’t obsessed with Chinese Beef and Broccoli for nothing, I promise. It checks so many boxes: juicy beef, perfectly tender-crisp broccoli, and that sauce? Oh, don’t get me going. We’re talking savory, saucy, and just a tad sweet. Not gonna lie, I used to think you had to hit up some five-star restaurant to get it right… then I realized it’s just a classic combo that works every time.

You don’t even need anything fancy in your kitchen. Just a pan (wok, if you’re feeling authentic), some flank steak (can’t find it? Go with sirloin), and a solid bundle of broccoli. The sauce? If you have soy sauce and a few pantry basics, you’re golden.

One more thing: making Chinese Beef and Broccoli yourself means you skip any weird mystery ingredients. If you’re like me (read: picky about textures and weird additives), this is such a win. My kids always ask for seconds, so… that’s the real endorsement.

Ingredients for Chinese Beef and Broccoli

1 lb flank steak or sirloin, sliced thin against the grain
2-3 cups broccoli florets
2 tbsp oyster sauce
3 tbsp soy sauce (low sodium if you’re watching salt)
1 tbsp cornstarch
1 tbsp water (for cornstarch slurry)
1 tsp sesame oil (this part’s non-negotiable)
1 tbsp brown sugar
2-3 cloves garlic, minced
1-inch piece of fresh ginger, peeled and minced (dried ginger in a pinch… but trust me, go fresh if you can)
2 tbsp vegetable oil (or whatever gets hot in your pan)

Step-by-Step Directions

First, marinate your beef. Mix half the soy sauce, cornstarch, and a splash of water with the steak and let it sit (best you can, 15-20 minutes is awesome). While that’s chilling, start your broccoli—quick steam or microwave it until just tender.

Fire up your pan. Add oil, then cook the beef slices quick and hot. Don’t crowd the pan (use two batches if needed, it’s worth the extra dish). Pull out the beef when browned and toss in garlic plus ginger. Smells crazy good, right?

Next, everything back in the pan. Stir in your oyster sauce, rest of the soy sauce, brown sugar, and splash of sesame oil. Beef goes back in, then that broccoli. Let it all cook together for a couple minutes until the sauce gets all glossy and thick. Serve over rice and hit it with some extra sauce from the bottom of the pan.

“I made this Chinese Beef and Broccoli after work last week and it was better than our local takeout. My husband said, ‘Please make this every Tuesday!’”

Tips for Best Results

You know how restaurant Chinese Beef and Broccoli meat is impossibly tender? It’s the slicing. Cut your steak against the grain and go thin. Frozen broccoli actually works in a pinch, but fresh just pops.

Don’t mess with the sauce too much though. If you’re out of oyster sauce, substitute hoisin, but the flavor will change. I tried skipping the cornstarch once… that sauce looked sad. Trust me, stick with it.

Don’t walk away while cooking the beef. Overcooked steak is not what we’re aiming for. My first time, I answered a text and—well, let’s not talk about the chewiness situation.

Serving Suggestions

Here’s the lowdown on making your plate next-level:

White jasmine rice is the classic move, but brown rice or noodles play nicely, too.
For a dinner “party,” throw on a sprinkle of sesame seeds or sliced green onions for crunch.
Add a dash of chili-garlic sauce if you like it spicy.
I’ve even thrown leftovers into a wrap with a little sriracha—don’t knock it till you try it.

Your Weeknight Dinner Game, Upgraded

I’m telling you, Chinese Beef and Broccoli turned me from takeout fiend to home-cooked hero. There’s no need for a special occasion. Seriously, most people don’t realize how fast it comes together until they try it. Let me know if you ace it on your first go (or if you mess up—no shame, happens to the best of us, and sometimes it’s even better the second time).

Once you knock out Chinese Beef and Broccoli, you’ll probably want it every week. I don’t blame you. I’m right there with you, bowl in hand, feeling like I just saved twenty bucks with dinner to spare.