Chinese Beef and Broccoli Stir Fry
There is something deeply satisfying about mastering a dish that rivals your favourite takeaway. For years, my homemade Chinese Beef and Broccoli Stir Fry was good, but it never quite hit the mark. The beef was often a bit tough, and the sauce lacked that glossy, clinging quality. I used to struggle with this dish until I discovered the technique of ‘velveting’ the beef – a simple step that transforms the texture from chewy to melt-in-the-mouth tender. It completely changed the game for me.
This recipe is the culmination of much testing in my own kitchen. We’re talking about succulent, thinly sliced beef that has a gorgeous sear, combined with broccoli florets that are perfectly tender-crisp, never mushy. It’s all brought together by a rich, savoury, and slightly sweet sauce that coats every single ingredient beautifully. The aroma of garlic, ginger, and sesame oil that fills the kitchen is just wonderful.
It’s a dish that works beautifully for a quick weeknight dinner when you want something substantial and full of flavour. Everyone seems to love this recipe; it has that brilliant balance of wholesome greens and satisfying protein. I find it’s a great way to get my family excited about eating broccoli!
Recipe Overview
This Chinese Beef and Broccoli Stir Fry delivers on all fronts: texture, flavour, and speed. The key is in the preparation – marinating the beef to make it incredibly tender and mixing the sauce beforehand so everything comes together in minutes in the wok. My tests showed that blanching the broccoli for just a minute before stir-frying guarantees it cooks through without losing its vibrant green colour and bite.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty: Medium
Why You’ll Love This Chinese Beef And Broccoli Stir Fry
- Genuine Flavour: The sauce is the star here. It’s a carefully balanced mix of savoury dark soy sauce, umami-rich oyster sauce, nutty toasted sesame oil, and a hint of sweetness from brown sugar, all built on a fragrant base of fresh garlic and ginger.
- Ready in Under 30 Minutes: Once your ingredients are prepped, the actual cooking process is incredibly fast, making this ideal for busy evenings. It comes together in about 30 minutes from start to finish.
- Flexible Recipe: You can easily adapt this. Add some sliced carrots or red bell peppers for extra colour and crunch. If you don’t have flank steak, sirloin or rump steak works well too, as long as it’s sliced thinly against the grain.
- Great for Weeknight Dinners: This is my go-to recipe when I need something quick but impressive. It feels like a special meal but doesn’t require hours in the kitchen. It’s a brilliant alternative to ordering out.
- Family Tested: My kids, who can be fussy about green vegetables, always clear their plates when I make this. They love how the sauce makes the broccoli taste so delicious. It always gets compliments at the dinner table.
Ingredients You’ll Need
For the most authentic flavour, try to find a good quality oyster sauce – it makes a real difference. I often use Lee Kum Kee’s Premium Oyster Sauce as it has a fantastic depth. All the ingredients should be readily available in the world food aisle of most large supermarkets.
- For the Beef and Marinade:
- 500g flank or sirloin steak, very thinly sliced against the grain
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing rice wine (or dry sherry)
- 1 tsp cornflour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp sesame oil
- For the Sauce:
- 60ml low-sodium beef or chicken stock
- 60ml light soy sauce
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp brown sugar
- 1 tbsp cornflour
- 1 tsp sesame oil
- For the Stir Fry:
- 1 large head of broccoli (about 450g), cut into bite-sized florets
- 2 tbsp vegetable or rapeseed oil, divided
- 3 cloves garlic, finely minced
- 1 tbsp fresh ginger, grated
- 2 spring onions, sliced, for garnish
- Toasted sesame seeds, for garnish
Sara’s Tip: Don’t skip the bicarbonate of soda in the marinade. This is the secret to “velveting” the beef, a technique used in Chinese restaurants to tenderise meat. It works by raising the pH of the meat’s surface, which helps it retain moisture and stay tender during cooking.
How to Make Chinese Beef And Broccoli Stir Fry
The process is all about speed and high heat, so having everything prepared and within arm’s reach before you start cooking is essential. We call this ‘mise en place’, and for a stir-fry, it’s non-negotiable!
- Marinate the Beef: In a medium bowl, combine the thinly sliced beef with 1 tbsp light soy sauce, Shaoxing wine, 1 tsp cornflour, bicarbonate of soda, and 1/2 tsp sesame oil. Mix well to coat every piece. Set aside to marinate for at least 15 minutes at room temperature.
- Prepare the Sauce: While the beef marinates, whisk together all the sauce ingredients in a small bowl: stock, 60ml light soy sauce, oyster sauce, dark soy sauce, brown sugar, 1 tbsp cornflour, and 1 tsp sesame oil. Set aside. The cornflour slurry will thicken the sauce at the end.
- Blanch the Broccoli: Bring a small pan of water to a boil. Add the broccoli florets and cook for just 60-90 seconds until they turn a vibrant green. Immediately drain and rinse under cold water to stop the cooking process. This step ensures the broccoli is tender-crisp.
- Sear the Beef: Heat 1 tbsp of oil in a wok or large, heavy-based frying pan over a high heat until it’s shimmering. Add the beef in a single layer (cook in two batches if necessary to avoid overcrowding). Sear for 1-2 minutes per side until deeply browned but not cooked through. I find that leaving it undisturbed is key to getting a good crust. Remove the beef from the wok and set aside on a plate.
- Sauté the Aromatics: Reduce the heat to medium-high. Add the remaining 1 tbsp of oil to the wok. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant, being careful not to let them burn.
- Combine and Thicken: Return the seared beef and the blanched broccoli to the wok. Give the sauce a quick re-whisk (the cornflour will have settled) and pour it all over the beef and broccoli.
- Simmer and Serve: Stir everything together constantly. The sauce will begin to bubble and thicken within 1-2 minutes, becoming glossy and coating all the ingredients. Once thickened, remove from the heat immediately to avoid overcooking the beef. Serve straight away, garnished with sliced spring onions and toasted sesame seeds.
Tips From My Kitchen
- Temperature Control: A screaming hot wok is crucial. It creates that signature smoky flavour known as ‘wok hei’. Make sure your oil is shimmering before adding the beef. If your pan isn’t hot enough, the meat will steam and turn grey instead of searing.
- The Secret Step: I learned that slicing the beef thinly against the grain is just as important as the marinade. It shortens the muscle fibres, making the meat far more tender to eat. Look for the lines running through the meat and cut across them, not parallel to them.
- Make-Ahead: You can do most of the prep in the morning or the night before. Slice the beef and leave it marinating in a covered container in the fridge. Chop the broccoli and mix the sauce ingredients. Store them in separate containers. This turns a 30-minute meal into a 10-minute one.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. The broccoli will soften slightly upon reheating but it will still be delicious.
Equipment You’ll Need
- Wok or large heavy-based frying pan
- Sharp knife for slicing the beef
- Sturdy spatula or wok turner
- Several small bowls for your ‘mise en place’
- A small saucepan for blanching
Common Mistakes to Avoid
- Overcrowding the pan: This is the number one mistake in stir-frying. If you add too much beef at once, the pan’s temperature will drop dramatically. The beef will steam in its own juices instead of searing, resulting in a tough, grey finish. Cook in batches for the best results.
- Wrong temperature: Don’t be afraid of high heat. A stir-fry is a fast, hot cooking process. Low or medium heat will lead to soggy vegetables and steamed meat. Get that pan properly hot!
- Not slicing against the grain: As mentioned in my tips, this is critical. Slicing with the grain leaves long, tough muscle fibres intact. Slicing against them creates wonderfully tender bites of beef. This technique, explained well by Serious Eats, is a game-changer.
Delicious Variations to Try
One of the best things about a stir-fry is how easy it is to customise. Once you have the sauce nailed, you can experiment with different ingredients based on what you have in the fridge.
- Spicy Version: For those who like a bit of a kick, add 1-2 teaspoons of chilli garlic sauce or a pinch of dried chilli flakes to the sauce mixture. A few slices of fresh red chilli tossed in with the garlic and ginger also works well.
- Different Protein: This sauce and method work beautifully with other proteins. Try it with boneless, skinless chicken thighs cut into bite-sized pieces, or even king prawns. For prawns, add them right at the end as they cook very quickly. If you enjoy chicken stir-fries, you might also like my Black Pepper Chicken recipe.
- Add More Veggies: Feel free to add other vegetables like sliced mushrooms, carrots, baby corn, or mangetout. Add harder vegetables like carrots with the broccoli, and quicker-cooking ones like peppers towards the end.
What to Serve With Chinese Beef And Broccoli Stir Fry
This dish is a complete meal in itself, but it’s even better when paired with the right accompaniments to soak up that glorious sauce.
- Steamed Jasmine Rice: The classic pairing. Its fluffy texture and fragrant aroma are the perfect neutral base for the rich, savoury sauce.
- Egg Noodles: For a different texture, serve this over some simple boiled egg noodles. Toss them with a tiny drop of sesame oil after draining to prevent sticking.
- A Crisp Lager: A light, crisp beer like a Tsingtao or Asahi cuts through the richness of the sauce beautifully and cleanses the palate.
Frequently Asked Questions
Chinese Beef And Broccoli Stir Fry
Ingredients
Method
- Marinate the Beef: In a medium bowl, combine the thinly sliced beef with 1 tbsp light soy sauce, Shaoxing wine, 1 tsp cornflour, bicarbonate of soda, and 1/2 tsp sesame oil. Mix well to coat every piece. Set aside to marinate for at least 15 minutes at room temperature.
- Prepare the Sauce: While the beef marinates, whisk together all the sauce ingredients in a small bowl: stock, 60ml light soy sauce, oyster sauce, dark soy sauce, brown sugar, 1 tbsp cornflour, and 1 tsp sesame oil. Set aside. The cornflour slurry will thicken the sauce at the end.
- Blanch the Broccoli: Bring a small pan of water to a boil. Add the broccoli florets and cook for just 60-90 seconds until they turn a vibrant green. Immediately drain and rinse under cold water to stop the cooking process. This step ensures the broccoli is tender-crisp.
- Sear the Beef: Heat 1 tbsp of oil in a wok or large, heavy-based frying pan over a high heat until it's shimmering. Add the beef in a single layer (cook in two batches if necessary to avoid overcrowding). Sear for 1-2 minutes per side until deeply browned but not cooked through. I find that leaving it undisturbed is key to getting a good crust. Remove the beef from the wok and set aside on a plate.
- Sauté the Aromatics: Reduce the heat to medium-high. Add the remaining 1 tbsp of oil to the wok. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant, being careful not to let them burn.
- Combine and Thicken: Return the seared beef and the blanched broccoli to the wok. Give the sauce a quick re-whisk (the cornflour will have settled) and pour it all over the beef and broccoli.
- Simmer and Serve: Stir everything together constantly. The sauce will begin to bubble and thicken within 1-2 minutes, becoming glossy and coating all the ingredients. Once thickened, remove from the heat immediately to avoid overcooking the beef. Serve straight away, garnished with sliced spring onions and toasted sesame seeds.
Notes
I hope you give this Chinese Beef and Broccoli Stir Fry a try. It’s one of those recipes that, once you make it, becomes a firm part of your cooking repertoire. It’s a true weeknight saviour in my house, much like these Sticky Chicken Rice Bowls. Please let me know how you get on in the comments below – I love hearing about your kitchen adventures! Happy cooking, Sara.
