Quick Chinese Beef and Broccoli Stir-Fry (Print Version)

Make quick Easy Chinese Beef and Broccoli Stir-Fry at home! Tender beef, crisp broccoli, savory sauce a weeknight win. My simple recipe shares all the secrets.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Chinese-American
Dietary: Dairy-Free

# Ingredients:

→ Main Stars

01 - 1 lb flank steak, thinly sliced against the grain
02 - 4 cups broccoli florets

→ Sauce Essentials

03 - 1/4 cup low-sodium soy sauce (plus 1 tbsp for beef marinade)
04 - 2 tbsp oyster sauce
05 - 1 tbsp rice vinegar
06 - 1 tsp sesame oil
07 - 1 tbsp brown sugar
08 - 2 tbsp cornstarch (divided: 1 tsp for beef, 1 tbsp for sauce slurry)
09 - 1/4 cup cold water (for cornstarch slurry)

→ Aromatics & Cooking Essentials

10 - 1 tbsp fresh ginger, minced
11 - 3 cloves garlic, minced
12 - 2 tbsp vegetable oil (divided)

→ Finishing Touches

13 - Cooked jasmine rice, for serving
14 - Toasted sesame seeds, for garnish (optional)
15 - Sliced green onions, for garnish (optional)

# Instructions:

01 - First things first, slice that flank steak against the grain into thin, bite-sized strips. This is crucial for tenderness, trust me on this. Then, we're going to give it a quick marinade with a tablespoon of soy sauce and a teaspoon of cornstarch – this is my secret for super tender beef, a technique called 'velveting'. Let it sit for about 10-15 minutes while you get everything else ready. You'll see, it makes all the difference in this Easy Chinese Beef and Broccoli Stir-Fry!
02 - Next up, the broccoli! I like to blanch mine quickly to get that vibrant green color and a tender-crisp texture. Bring a pot of lightly salted water to a boil, toss in your florets for just 1-2 minutes, then immediately plunge them into an ice bath. This stops the cooking and locks in that gorgeous color. Drain well. Honestly, this step makes the broccoli in your Easy Chinese Beef and Broccoli Stir-Fry look and taste so much better than just tossing it in raw.
03 - Time for the star of the show – the sauce! In a small bowl, whisk together the remaining soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar, and the cornstarch slurry (remember to whisk the cornstarch with a bit of cold water first to avoid lumps!). Give it a good whisk until everything is combined. Taste it, adjust it – this is your creation! I always do a little taste test; sometimes I add a tiny bit more sugar or a splash more vinegar, it's all about balance.
04 - Heat a large wok or skillet over high heat with a tablespoon of vegetable oil. You want it smoking hot! Add the beef in a single layer, making sure not to overcrowd the pan. Cook for just 1-2 minutes per side until beautifully browned. We're searing, not cooking through completely here! Remove the beef from the pan and set aside. If you overcrowd, the beef will steam instead of sear, and that's a texture I didn't expect (or want!).
05 - Add another splash of oil to the hot pan, then toss in your minced ginger and garlic. Sauté for about 30 seconds until fragrant – oh, the smell is just incredible! Be careful not to burn the garlic, it happens so fast, believe me. Then, add your blanched broccoli florets to the pan and stir-fry for another 1-2 minutes, letting them warm through and soak up those amazing aromatic flavors. This is where the kitchen really starts to smell like a delicious takeout spot!
06 - Return the seared beef to the pan with the broccoli. Give your sauce mixture another quick whisk, then pour it over everything. Stir continuously as the sauce simmers and thickens, which should only take about 1-2 minutes. It'll transform into a glossy, beautiful coating for your beef and broccoli. Once it's thick and clings to the ingredients, you're done! Serve immediately over rice. It's truly satisfying to see how this Easy Chinese Beef and Broccoli Stir-Fry comes together so quickly.

# Notes:

01 - Always slice flank steak against the grain for maximum tenderness, seriously.
02 - For best leftovers, reheat gently in a skillet instead of the microwave to avoid soggy broccoli and tough beef.
03 - If you're out of oyster sauce, a mix of soy sauce, a pinch of sugar, and a dash of hoisin can work as a substitute.
04 - Serve this stir-fry over fluffy jasmine rice with a sprinkle of toasted sesame seeds for that extra special touch.

# Equipment Needed:

01 - Large wok or large skillet
02 - small bowl
03 - whisk
04 - measuring spoons and cups
05 - cutting board
06 - sharp knife
07 - tongs or spatula
08 - small pot (for blanching broccoli)

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g

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