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Chinese Beef and Broccoli – A Takeout Classic Made at Home

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A fast, savory stir-fry of tender beef and crisp broccoli in a glossy, garlic-ginger brown sauce. A healthier take on the takeout favorite, made at home in under 30 minutes.

Ingredients

Scale

For the Beef:

  • 1 lb flank or sirloin steak, thinly sliced against the grain

  • 2 tbsp soy sauce or tamari

  • 1 tsp cornstarch

  • ½ tsp baking soda (optional)

  • 1 tsp rice vinegar or Shaoxing wine

For the Stir-Fry:

  • 3 cups broccoli florets

  • 2 cloves garlic, minced

  • 1 tsp ginger, grated

  • 1 tbsp neutral oil (avocado, peanut)

For the Sauce:

  • 3 tbsp oyster sauce

  • 2 tbsp soy sauce

  • 1 tbsp brown sugar

  • 2 tbsp water or broth

  • 1 tsp sesame oil

  • 1 tsp cornstarch

Instructions

  • Marinate beef in soy sauce, cornstarch, baking soda, and vinegar for 20–30 minutes.

  • Blanch broccoli in boiling water for 2 minutes. Drain and set aside.

  • Mix sauce ingredients in a small bowl.

  • Heat oil in skillet or wok. Sear beef in batches until browned. Remove.

  • Sauté garlic and ginger. Add broccoli and splash of water to steam.

  • Return beef to pan. Add sauce and stir-fry until thickened and glossy.

  • Serve hot with rice. Garnish with sesame seeds or green onions.

Notes

  • For extra tenderness, use the velveting technique with baking soda.

  • Make gluten-free by using tamari and GF oyster sauce.

  • Add mushrooms or peppers for variation.

Find it online: https://goldenskilleteats.com/chinese-beef-and-broccoli-a-takeout-classic-made-at-home/