Easy Chinese Beef & Broccoli Made At Home! Recipe

I recently crafted this takeout style Chinese Beef and Broccoli that impressed me. Tender flank steak and crisp broccoli mingle with aromatic garlic and fresh ginger. A soy marinade and rich oyster sauce-based broth bring depth to each bite, offering an authentic, restaurant-quality dish made effortlessly in one pan tonight.

I’ve always been a fan of taking a simple idea and turning it into an amazing meal. Recently, I decided to try my hand at making a one-pan Chinese beef and broccoli that tastes just like the takeout style you find at local restaurants.

I started with 1 lb of thinly sliced flank steak, marinated it with 2 tablespoons soy sauce and 1 tablespoon cornstarch, and set it aside. Then, I blanched a large head of broccoli cut into bite-sized florets.

The magic begins when I heat up 2 tablespoons of vegetable oil and quickly add 2 cloves of minced garlic and 1 tablespoon of fresh minced ginger to the pan. I then toss in the beef along with my sauce mix of 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1/2 cup beef broth, and a pinch of sugar.

I love this recipe because it gives you that genuine Asian style beef dinner vibe whether you’re cooking for two, three, or even more. Enjoy!

Why I Like this Recipe

I love this recipe for a few reasons. First, its super simple and quick to make in one pan. I can throw everything in, like the marinated steak with garlic, ginger, and those tasty sauces, and be done in around 15 minutes. Second, it really tastes just like what you’d get at a Chinese restaurant, but without the high price or waiting time. Third, I appreciate how the beef comes out so juicy and the broccoli stays bright and crunchy even after stir frying. Lastly, cleaning up is a breeze since I only use one pan, which is perfect when I’m in a rush or just don’t feel like doing a lot of dishes.

Ingredients

• Flank steak provides lean protein and iron; its thin slices cook fast and evenly.
• Broccoli supplies dietary fiber and vitamins; its crunchy florets balance rich flavors.
• Soy sauce imparts saltiness and umami depth; its a must for marinades and sauces.
• Ginger contributes a zesty kick and fresh aroma that livens up the dish.
• Garlic adds robust flavor and supports health benefits while mixing with spices.
• Oyster sauce brings sweetness and depth; it thickens the savory sauce beautifully.
• Beef broth elevates the sauce, blending spices with a hearty rich base to unite flavors.
• Vegetable oil sears each piece perfectly, locking in natural juices and flavors.

Ingredient Quantities

• 1 lb flank steak, thinly sliced against the grain
• 1 large head broccoli, cut into bite-sized florets
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• Marinade: 2 tablespoons soy sauce and 1 tablespoon cornstarch
• Sauce: 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1/2 cup beef broth, and 1/2 teaspoon sugar

How to Make this

1. Begin by tossing the thinly sliced flank steak with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch in a bowl; let it marinate for about 10 minutes.

2. While that sits, mix together the sauce ingredients in a separate small bowl: 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1/2 cup beef broth, and 1/2 teaspoon sugar.

3. Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat.

4. Add the marinated beef to the pan and stir fry until it’s browned on all sides, which should take around 2-3 minutes. Remove the beef from the pan and set aside.

5. In the same pan, toss in the minced garlic and ginger. Stir them for about 30 seconds until you can smell their aroma.

6. Add the broccolis florets to the pan and stir fry them for about 4-5 minutes until they are bright green and just tender.

7. Return the beef to the pan with the broccoli.

8. Pour the prepared sauce into the pan, stir everything together, and let it simmer for another 2-3 minutes so the sauce thickens and everything heats through.

9. Give the dish a final stir to ensure all the ingredients are nicely coated.

10. Serve the beef and broccoli hot, ideally over a bed of rice or noodles, and enjoy your tasty one-pan meal!

Equipment Needed

1. A large bowl for tossing the beef with the marinade
2. A small bowl for mixing the sauce ingredients
3. A large pan for stir frying the beef and broccoli
4. Measuring spoons and cups for all the liquid ingredients and seasonings
5. A sharp knife for slicing the steak and mincing garlic and ginger
6. A cutting board for prepping the beef, garlic, ginger, and broccoli
7. A spatula or wooden spoon for stirring and ensuring even cooking
8. A stove to heat the pan during the cooking process

FAQ

Easy Chinese Beef & Broccoli Made At Home! Recipe Substitutions and Variations

• If you don’t have flank steak, you can use sirloin or skirt steak instead—they work just fine.
• If broccoli isn’t available, try using green beans or snap peas as a substitute.
• You can swap vegetable oil with canola oil if that’s what you have nearby.
• If you cant find oyster sauce, give mushroom sauce or even hoisin sauce a go.
• When you’re out of fresh ginger, a little dried ginger powder (use less than the fresh amount) can work too.

Pro Tips

1. For slicing the flank steak, try putting it in the freezer for about 15 minutes first – it makes it way easier to cut thin slices against the grain so your meat turns out more tender.
2. When stir frying, make sure your pan is super hot before you add the beef, this helps get that nice sear and locks in the juices, then use the same pan for the garlic and ginger so you pick up all the yummy bits left behind.
3. Don’t overcook the broccoli – stir fry it just until it turns bright green and stays a bit crisp, this keeps the flavor fresh and the texture fun to eat, instead of mushy.
4. After you add the sauce, let it simmer just a little bit to thicken up but not too long because if you overdo it, the sauce might get overly gloopy and the beef could dry out.