Easy Chinese Beef and Broccoli – Takeout-Style Stir-Fry at Home
A quick and savory Chinese stir-fry featuring tender beef slices and crisp broccoli tossed in a garlicky soy-oyster sauce. Perfect for weeknight dinners.
Ingredients
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1 lb flank steak, thinly sliced against the grain
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3 cups broccoli florets
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2 tbsp soy sauce (plus 1 tbsp for marinade)
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2 tbsp oyster sauce
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½ cup beef broth or water
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1 tsp brown sugar
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2 tsp cornstarch (divided)
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1 tsp sesame oil
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1 tbsp oil for cooking
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2 cloves garlic, minced
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1 tsp fresh ginger, grated
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Optional: ½ tsp baking soda (for tenderizing)
Instructions
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In a bowl, marinate beef with 1 tbsp soy sauce, 1 tsp oil, 1 tsp cornstarch, and baking soda if using. Set aside for 20–30 minutes.
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Blanch broccoli in boiling water for 2 minutes, then drain and set aside.
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In a separate bowl, mix remaining soy sauce, oyster sauce, broth, sugar, cornstarch, and sesame oil.
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Heat oil in a wok over high heat. Sear beef in batches for 2–3 minutes. Remove from pan.
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Sauté garlic and ginger for 30 seconds. Return beef and add broccoli.
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Pour in sauce, stir well, and cook for 2–3 minutes until sauce thickens.
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Finish with extra sesame oil and serve hot.
Notes
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Use low-sodium soy and broth to reduce saltiness.
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Swap beef for tofu or mushrooms for a vegetarian version.
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Serve with steamed rice or noodles.