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 flank steak, thinly sliced against the grain; 3 cups broccoli florets; 2 tablespoons vegetable oil; 3 cloves garlic, minced; 1/4 cup soy sauce; 2 tablespoons oyster sauce; 1 tablespoon cornstarch; 1 tablespoon brown sugar; 1/2 cup beef broth; 1 teaspoon freshly grated ginger

Let Me Tell You About My Love Affair with Beef and Broccoli

A while back, I tried to impress a date with this exact dish—Chinese Beef and Broccoli. Well, that didn’t go as planned (let’s just say, soy sauce and white shirts don’t mix). But honestly, I keep coming back to this recipe because it’s like a warm hug in a bowl. Plus, nostalgia’s baked in; my family always ordered beef and broccoli form our favorite takeout spot when I was a kid, and I remember fighting my older brother for the last piece of beef. He usually won, but now I get the whole bowl to myself. Revenge tastes pretty great, you know?

Why I Keep Making This—And Why You’ll Probably Love It Too

I break out this recipe when I need something quick, tasty, and that’ll make me feel like I actually know my way around a wok (which I sorta do—on good days). My family goes slightly bonkers for it; I mean, it disappears faster than you can ask, “Who ate all the broccoli?” Sometimes I eyeball the measurements, and it still works. Except that one time I forgot the garlic and wondered why it tasted sort of sad. Live and learn!

What You’ll Need (And What I Actually Use Sometimes)

400g beef steak (flank, sirloin, or, honestly, whatever’s on sale—sliced super thin)
2-3 cups broccoli florets (fresh is best, but look, I’ve used frozen in a pinch, just don’t tell my mum)
2 tbsp soy sauce (my grandmother swore by Lee Kum Kee—not sponsored, but, you know, it’s good)
1 tbsp oyster sauce (or hoisin—I’ve mixed them up before and nobody noticed…)
1 tbsp cornstarch (you can sub arrowroot; I once ran out and just used flour, it was… eh, edible)
2 cloves garlic, minced (more if you like, or less if you want gentler breath)
1-2 tsp fresh ginger, grated (out of ginger? No worries, a dash of ground ginger works)
1 tsp sesame oil (skip if you don’t have it, but it’s so good)
1 tsp sugar (or honey—just a small spoonful to round things out)
1/2 cup beef broth (never have it? Water with a splash of soy sauce will do. Shh.)
1 tbsp vegetable oil (or use canola, sunflower, whatever’s staring at you from the pantry)
Salt and pepper, to taste (but really, taste as you go, please)

How I (Usually) Make It

Prep the beef: Toss your sliced beef in a bowl with half the soy sauce and all of the cornstarch, plus a pinch of black pepper. Let it chill for as long as you can spare—10 mins, or up to 30 if you’re more patient than me. (Sometimes I’m starving and just let it sit for 5, it’s still good.)
Steam or blanch the broccoli: You can microwave the florets with a splash of water for about 2 mins, or plunge them in boiling water for 30 seconds. I usually pick whichever makes fewer dishes. Drain, set aside. If it looks too bright green, don’t stress—it’s gonna look less shocking soon.
Fire up the wok (or the biggest frying pan you’ve got): Drop in the oil, then cook the beef in batches on high heat. Lay it in a single layer and let it sizzle undisturbed until it starts to brown, then flip it once. It cooks fast, so don’t wander off. Transfer beef to a plate when it’s still a bit pink inside (it’ll finish later).
Sauce time: In the same pan, lower heat to medium. Sauté garlic and ginger for about a minute until fragrant (my favorite kitchen smell, hands down). This is usually where I sneak a taste of sauce, and remember NOT to use the beef-touched spoon. Oops.
Throw it all together: Add your oyster (or hoisin) sauce, the rest of the soy, a drizzle of sesame oil, sugar, and beef broth. Stir until it bubbles. Scrape up those browned bits—flavor!—then toss in the broccoli and beef. Stir-fry for 1-2 mins more: don’t worry if it’s a little saucy, the sauce thickens as it cools.
Taste and adjust: This is your moment to go wild. More salt? Pepper? Hit it. If it looks weird or too dark, it’ll mellow out over rice.
Serve hot, over a fluffy pile of steamed rice or even noodles (on occasion, I just eat it straight form the pan—no shame).

Some Notes From All My Not-So-Perfect Attempts

One time I marinated the beef overnight—honestly, it was kinda mushy. I think 20 mins is probably just right.
Frozen broccoli’s fine, just thaw and pat it dry so you don’t get a soupy sitch.
If your sauce seems thin, just simmer a tiny bit longer. Or mix in another sprinkle of cornstarch with water—it’ll look weird, then magically glossy. Trust the process.

Variations I’ve Tried (and One I Wouldn’t Repeat)

Carrot slices or bell pepper strips: I like adding these if I have a random half pepper in the fridge.
Szechuan chili oil: A spoonful turns this into a spicy treat, but kids may revolt.
Chicken instead of beef: Not bad, more like a stir fry, less like classic takeout.
Tofu: Meh. Tried it, ended up too soft for my liking, but that might’ve been my fault (I didn’t press it enough!)

Do You Need a Wok? And What If You Don’t Have One?

If you’ve got a nice big wok, awesome—go hard! Otherwise, just use your biggest, heaviest frying pan. Actually, sometimes I like my cast iron skillet for this; cleans up easier too. Don’t let anyone tell you a wok is essential—it’s awesome, but you can get crispy edges in most pans if you crank up the heat.

Storing Leftovers (If That Ever Actually Happens)

Store in an airtight container in the fridge for up to two days, though honestly, in my house it never lasts more than a day! Sometimes I think it tastes better the next day, especially the sauce—it soaks into the broccoli and rice; magic. Just reheat gently so the beef doesn’t toughen up.

How We Serve It (Plus My Own Lazy Nights)

Always over white jasmine rice, if you ask my family. If I’m solo and in a hurry, I’ve been known to serve it over leftover brown rice or even, don’t laugh, a toasted tortilla. My cousin dunks it in sriracha, which is not traditional at all but hey, more power to him.

Oops, Here are My So-Called “Pro Tips”

I once tried rushing the beef and dumped it in all at once. Ended up gray and soggy. Sear in batches, trust me.
Don’t skip the cornstarch step for the beef. I know, it’s a pain, but it makes everything silky, not chewy.
If you add veggies with too much water (looking at you, bagged frozen broccoli), your sauce might get thin and sad. Just keep it cooking a bit longer.

Answering the (Not-So-Random) Questions I Actually Get

Can I make it gluten-free? Yep! Tamari instead of soy, and double-check your oyster sauce (some brands are sneaky). Actually, check out this vegan, gluten-free oyster sauce recipe if you fancy a project.
Is it freezer friendly? Hmm, it’s not my favorite out of the freezer, to be honest. The broccoli gets weird, but in a pinch, sure. Just let it cool fully before freezing, and defrost before you heat it up. Or just eat it all now.
What cut of beef is best? Flank steak is my pick (super tender if sliced thin), but sirloin’s fine, and even rump works okay if marinated a bit longer.
Help—my sauce is lumpy?! Whisk your cornstarch into a bit of water before adding; learned this the hard way. If it’s already lumpy, strain it or just pretend it’s rustic (that’s what I do when no one’s looking).
I hate broccoli. Anything else? Don’t worry, I have a neighbor who says the same. Try sugar snap peas or even thin asparagus or green beans—honestly, it’s hard to mess up if you like the veg.
You’ll find more stir fry ideas at Omnivore’s Cookbook—I get ideas there all the time. For jasmine rice that’s better than what I make, see Serious Eats’ guide.

And if you try it, let me know how it turns out—I actually read emails, except when I’m hands-deep in soy sauce and garlic (which, if you couldn’t tell, is pretty often). Happy cooking, friend!