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Chinese Beef and Broccoli

An easy recipe for Chinese Beef and Broccoli - quick enough for weeknight dinners!
Course Main Course
Cuisine American, Chinese
Prep 30 minutes
Cook 15 minutes
Total 45 minutes
Servings 4 to 6 servings
Calories 293 kcal
Author Michelle


  • 1 pound flank steak sliced thin crosswise
  • pounds broccoli cut into florets (discard stems or save for another use)
  • 1 tablespoon vegetable oil
  • 1 2-inch piece of fresh ginger, minced
  • 3 cloves garlic minced

For the Marinade:

  • 2 tablespoons cornstarch
  • 1 tablespoon soy sauce
  • 2 teaspoons rice vinegar
  • ½ teaspoon sesame oil

For the Sauce:

  • 8 tablespoons water
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon dark brown sugar
  • ½ teaspoon sesame oil


  1. In a small bowl, whisk together all of the marinade ingredients. Pour it into a gallon-size resealable plastic bag, add the beef, seal the bag and turn it so that all the pieces of the beef are coated in the marinade. Allow to rest at room temperature for 15 minutes.
  2. Meanwhile, place 1 inch of water in a large sauté pan and bring to a boil over high heat. Add the broccoli, cover and steam for 3 minutes. Drain the broccoli and set aside.
  3. Wipe the pan dry and place it over medium-high heat. Once hot, add the vegetable oil and quickly swirl it to coat the pan. Add the beef in as even a layer as possible, taking care not to overlap the pieces too much. Cook until the edges are browning, 30 seconds to 1 minute, then flip over. Add the garlic and ginger and begin to toss the beef mixture in a "stir-fry" fashion until no pink remains.
  4. Remove the beef from the pan with a slotted spoon and place in a bowl. Whisk together the sauce ingredients and add to the pan, whisking and stirring until the sauce has thickened, about 1 to 2 minutes. Reduce the heat to low, add back the beef and broccoli to the pan and stir to coat it with the sauce. Serve immediately over white rice.

Recipe Notes


  • There is enough sauce to coat the beef and broccoli, but if you prefer more sauce, definitely double the sauce recipe.

Nutritional values are based on one serving

Nutrition Facts
Chinese Beef and Broccoli
Amount Per Serving
Calories 293 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 68mg23%
Sodium 1119mg49%
Potassium 972mg28%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 4g4%
Protein 30g60%
Vitamin A 1060IU21%
Vitamin C 152.5mg185%
Calcium 111mg11%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.