Chinese Beef and Broccoli

Chinese beef and broccoli is thin slices of flank steak and bright green broccoli florets in a glossy soy and oyster sauce, served over white rice. The whole dish takes 25 minutes: 10 minutes of prep and 15 of cooking. It makes 4 servings.

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The beef is browned first and set aside, then the garlic, ginger and broccoli cook in the same skillet. The beef goes back in at the end with the sauce.

What Goes in the Skillet

• Flank steak (1 pound): sliced thinly against the grain so the strips stay tender.
• Broccoli florets (2 cups): they add crunch and color.
• Vegetable oil (1 tablespoon): handles the high heat and helps the beef brown.
• Garlic (2 cloves) and ginger (1 tablespoon, minced): the fragrant base of the stir fry.
• Soy sauce (1/4 cup) and oyster sauce (2 tablespoons): together they make the savory, deep flavor of the sauce.
• Cornstarch (1 tablespoon): thickens the sauce to a glossy coating.
• Beef broth (1/4 cup): adds moisture and flavor to the sauce.
• Sesame oil (1 tablespoon): drizzled on at the end for its nutty aroma.
• Cooked white rice: for serving.

Salt and pepper go in at the end, to taste.

Cooking the Beef and Broccoli

Start with the prep, because the cooking goes fast. Slice the flank steak across the grain into thin strips. Mix the soy sauce, oyster sauce, cornstarch and beef broth in a bowl and set it aside. Mince the garlic and ginger.

Heat the vegetable oil in a large skillet or wok over medium-high heat. When the oil is shimmering, lay the beef in a single layer and leave it alone for 2 to 3 minutes until browned. Flip it and cook another 2 to 3 minutes, then take it out of the pan.

In the same pan, stir-fry the garlic and ginger for about 30 seconds, until fragrant. Add the broccoli and stir-fry for 3 to 4 minutes, until it is bright green and tender-crisp. Return the beef, pour in the sauce and stir to coat. Cook for another 2 to 3 minutes until the sauce thickens, then drizzle with the sesame oil and season to taste.

Tips

• Marinate if you have time: the card suggests marinating the beef in the soy sauce mixture for 30 minutes before cooking, which adds flavor and helps tenderize it.
• Choose fresh ingredients: crisp broccoli and good flank steak make a visible difference.
• Adjust the doneness: if you like the beef more well-done, add a minute or two to its cooking time. Watch the broccoli, because overcooking turns it mushy.

Equipment

A large skillet or wok, a sharp knife for slicing the steak, a cutting board and measuring cups and spoons are all you need. A large non-stick skillet works as well as a wok, and any sharp knife will slice the beef if you do not have a chef’s knife.

Swaps and Add-Ins

• Other vegetables: bell peppers add a sweet crunch and snap peas add a snap. You can also mix several vegetables for a more colorful stir fry.
• More heat: red pepper flakes or sliced fresh chili peppers.
• Cauliflower rice: serve the beef over it in place of white rice. It takes up the sauce well.

What to Serve With It

White rice is the standard base. Spiralized zucchini noodles are an option if you want something fresher, and a green salad of mixed greens, cucumber and avocado with a sesame dressing balances the rich sauce. For drinks, herbal tea or sparkling water with a splash of lemon are light choices that suit the savory flavors.

Nutrition per Serving

Each serving has about 320 calories, 15 grams of fat (3 grams saturated), 10 grams of carbohydrates, 2 grams of fiber, 2 grams of sugar, 30 grams of protein and 800 milligrams of sodium.

FAQ

Can I use other cuts of beef?

Yes. Sirloin, ribeye and skirt steak all work in place of flank steak. Slice against the grain for the best texture.

How should leftovers be stored?

Keep them in an airtight container in the refrigerator for up to 3 days. Reheat with a quick stir-fry in a skillet to keep the flavor and texture.

Can I make this ahead?

It tastes best fresh, but you can prep ahead. Slice the beef and chop the broccoli, then store them separately in the fridge until you are ready to cook.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us