Chinese Beef and Broccoli (25 Minutes)

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Chinese beef and broccoli is a classic dish that’s both savory and satisfying. This recipe combines tender slices of beef with crisp, steamed broccoli in a savory, flavorful sauce. The dish is perfect for a quick meal that’s easy to make and ready in under 30 minutes. Let’s begin!

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 lb flank steak, thinly sliced against the grain
  • 2 cups broccoli florets
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1/4 teaspoon black pepper
  • 2 cups cooked rice, for serving

Instructions

  1. In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, water, and black pepper. Set aside.
  2. Heat the vegetable oil in a large skillet or wok over high heat. Add the sliced beef and cook for 3-4 minutes, until browned on all sides. Remove the beef from the skillet and set aside.
  3. In the same skillet, add the garlic and ginger and cook for 30 seconds, until fragrant.
  4. Add the broccoli florets and cook for 4-5 minutes, until tender but still crisp.
  5. Return the beef to the skillet and pour the sauce over the top. Cook for 2-3 minutes, until the sauce thickens and the beef is heated through.
  6. Serve the beef and broccoli over cooked rice.

Notes

For the most flavorful and tender steak, do be sure to cut against the grain. Feel free to cook the broccoli for an extra minute or two if you prefer a more tender vegetable. You can also add in other veggies such as sliced carrots, bell peppers, or mushrooms if desired. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 335
  • Sugar: 2g
  • Sodium: 1367mg
  • Fat: 15g
  • Carbohydrates: 13g
  • Fiber: 2g
  • Protein: 36g
  • Cholesterol: 102mg

Pair this with...

Miso Ginger Salad

Start by preparing a mix of your favorite salad greens; think romaine, iceberg lettuce, or baby greens. Toss in sliced radishes, shredded carrots, and sliced cucumbers for that refreshing crunch. For the dressing, whisk together white miso paste, freshly grated ginger, a dash of soy sauce, a bit of rice vinegar, and some sesame oil. If you like a touch of sweetness, a drizzle of honey or agave nectar will do the trick. Blend until smooth, adjusting the consistency with a little water if needed. Drizzle this punchy dressing over your greens and give it a good toss. Garnish with sliced green onions and a sprinkle of toasted sesame seeds if desired.

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

Miso Soup

For this simple delight, you’ll need 4 cups of dashi (a type of Japanese stock) or water, 3 tablespoons of miso paste (white or red, based on your preference), a bunch of chopped green onions, and some silken tofu, cut into cubes. Optional but delicious: a handful of wakame (dried seaweed) – it adds depth! First, warm your dashi or water in a pot. In a separate bowl, mix miso paste with a bit of the warm liquid till smooth. Add this mix back into the pot. Toss in tofu, wakame, and heat gently – don't boil, as this kills the miso's goodness! Once hot, pour into bowls, sprinkle green onions, and slurp away.

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