Chinese Beef and Broccoli

Introduction

Have you ever wished you could recreate your favorite takeout at home in under 30 minutes? Chinese Beef and Broccoli delivers tender, flavorful beef paired with crisp, bright green broccoli in a savory, umami-packed sauce. This dish proves that homemade Chinese cuisine can be faster, healthier, and just as delicious as your favorite restaurant. Perfect for weeknight dinners or meal prep, this recipe will quickly become a family favorite.

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Ingredients List

To make restaurant-style Chinese Beef and Broccoli, you’ll need:

• 1 lb (450g) flank steak, thinly sliced against the grain
• 4 cups broccoli florets
• 3 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 2 tsp cornstarch
• 2 tbsp vegetable oil
• 1 tbsp sesame oil
• 3 garlic cloves, minced
• 1 tsp grated fresh ginger
• ½ cup beef or chicken broth
• 1 tsp sugar (optional, balances flavors)
• Cooked rice, for serving

Substitution tips:

• Swap flank steak for sirloin or skirt steak for a similar tender texture.
• Use coconut aminos for a lower-sodium, gluten-free option.
• Add snap peas or bell peppers for extra vegetables.

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Timing

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes

This makes it 20–30% faster than ordering takeout and avoids excess oil and sodium.

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Step-by-Step Instructions

Step 1: Prep the Beef

Thinly slice beef against the grain for tenderness. Toss with 1 tsp cornstarch and 1 tbsp soy sauce. Let marinate for 5–10 minutes while prepping broccoli.

Step 2: Blanch the Broccoli

Bring a pot of water to boil, blanch broccoli florets for 1–2 minutes until bright green. Drain and immediately rinse under cold water to stop cooking. This keeps broccoli crisp.

Step 3: Make the Sauce

In a small bowl, combine remaining soy sauce, oyster sauce, hoisin sauce, 1 tsp cornstarch, broth, sesame oil, sugar, and ginger. Stir until smooth.

Step 4: Cook the Beef

Heat 1 tbsp vegetable oil in a skillet or wok over high heat. Add beef in a single layer and sear for 2–3 minutes until browned but not fully cooked. Remove and set aside.

Step 5: Combine and Stir-Fry

Add remaining oil to skillet, sauté garlic briefly, then add broccoli and beef. Pour in sauce and stir-fry for 2–3 minutes until beef is cooked through and sauce thickens.

Step 6: Serve

Serve immediately over steamed rice, garnished with sesame seeds or green onions if desired.

Pro tip: High heat and constant stirring keep the beef tender and broccoli crisp.

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Nutritional Information (Per Serving)

• Calories: 320 kcal
• Protein: 28g
• Fat: 14g
• Carbohydrates: 18g
• Fiber: 3g
• Sugars: 5g

This is a lighter, home-cooked version compared to typical takeout.

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Healthier Alternatives for the Recipe

• Replace beef with lean chicken or tofu for a lighter protein option.
• Steam broccoli instead of blanching for slightly lower cooking water loss of nutrients.
• Reduce sodium by using low-sodium soy sauce or tamari.
• Serve over cauliflower rice to cut carbs and boost fiber.

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Serving Suggestions

• Serve over steamed jasmine or brown rice for a filling meal.
• Pair with egg rolls or spring rolls for a complete Chinese-inspired dinner.
• Garnish with sesame seeds or chopped scallions to elevate presentation.
• For meal prep, store in airtight containers and reheat in a skillet to maintain texture.

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Common Mistakes to Avoid

• Overcooking broccoli: Keep it crisp for the best texture.
• Not slicing beef thin: Thick slices cook unevenly and can be tough.
• Overcrowding the pan: Cook beef in batches to sear properly.
• Skipping the cornstarch marinade: It helps thicken the sauce and tenderize beef.

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Storing Tips for the Recipe

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in a skillet over medium heat to avoid soggy broccoli.
• Freezing is possible, but broccoli may soften; best for short-term meal prep.

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Conclusion

Chinese Beef and Broccoli is quick, healthy, and packed with flavor. With tender beef, crisp broccoli, and a savory sauce, it’s a takeout classic made easier and better at home. Try it tonight, leave your review in the comments, and subscribe for more easy homemade Chinese recipes!

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FAQs

Q1: Can I use frozen broccoli?
Yes, but thaw and pat dry to prevent excess water in the sauce.

Q2: Can this recipe be made in the slow cooker?
Yes, but beef may be very tender and broccoli softer. Best results are achieved with stir-frying.

Q3: Is this recipe gluten-free?
Use tamari or coconut aminos instead of soy sauce, and ensure oyster sauce is gluten-free.

Q4: Can I make this spicy?
Add ½ tsp crushed red pepper flakes or a drizzle of sriracha to the sauce.

Q5: Can this be meal prepped?
Yes! Store in containers and keep sauce separate if storing more than a day to maintain crisp broccoli.