Chinese Beef & Broccoli Stir Fry Recipe

I love experimenting with new twists on my favorite dishes. Recently, I tried a Beef Broccoli Stir Fry using tender flank steak, crisp broccoli, garlic, and ginger. The marinade with soy sauce and rice wine, combined with a savory sauce boasting oyster and hoisin sauce, creates a fresh spin on this classic meal.

I got a craving for Chinese Beef & Broccoli Stir Fry recently and thought, why not make something better than takeout? I start with 1 lb flank steak, sliced thin against the grain, and mix it with 1 lb broccoli florets to keep that satisfying crunch.

I then marinate the beef with 2 teaspoons soy sauce, 1 teaspoon cornstarch, and 1 teaspoon rice wine (i sometimes skip the wine if im in a hurry). The sauce is where it all comes together, thanks to 2 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 tablespoon hoisin sauce, 1/2 cup beef broth, 1 teaspoon sugar, and 1/2 teaspoon sesame oil.

Add in 3 garlic cloves and 1 tablespoon of fresh ginger, both minced, for that extra kick. I love this simple, healthy stir fry because it gives a fresh twist to a classic Beef N Broccoli that we all enjoy.

Why I Like this Recipe

I love this recipe because its super quick and easy to make, which is perfect when I dont have a lot of time. The marinade really makes the beef tender and full of flavor, and I like how the sauce pulls everything together. Another thing I dig is that the broccoli stays crisp even though you cook it right in the wok, so I feel like I’m eating something healthy without sacrificing taste. Finally, it always turns out delicious and reminds me of the good old family dinners we used to have, which makes it even more special.

Ingredients

• Flank steak: Packed with protein for a hearty dish, though it can add extra fat.
• Broccoli: Crunchy, fiber-rich vegetable loaded with vitamins, makin the dish fresh and nutritious.
• Garlic: Boosts flavor with pungent spiciness and antioxidants, addin bold taste and health benefits.
• Ginger: Adds zesty, slightly sweet heat and anti-inflammatory goodness, balancing savory and spice.
• Oyster sauce: Imparts rich umami, combining sweet and salty notes that make the dish deep.
• Soy sauce: Adds tangy saltiness and vibrant color, balancing flavors in every bite.
• Vegetable oil: Provides a neutral, high smoke point perfect for quick stir frying.

Ingredient Quantities

• 1 lb flank steak, thinly sliced against the grain
• 1 lb broccoli florets
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• Marinade: 2 teaspoons soy sauce, 1 teaspoon cornstarch, and 1 teaspoon rice wine (optional)
• Sauce: 2 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 tablespoon hoisin sauce, 1/2 cup beef broth, 1 teaspoon sugar, 1/2 teaspoon sesame oil
• 2 tablespoons vegetable oil for stir frying
• Optional thickener: 1 tablespoon cornstarch mixed with 2 tablespoons water

How to Make this

1. In a bowl, combine the beef with 2 teaspoons soy sauce, 1 teaspoon cornstarch and 1 teaspoon rice wine, if using. Let it marinate for about 15 minutes.

2. While the beef is marinating, prep your veggies by cutting the broccoli into florets and mincing 3 garlic cloves and 1 tablespoon fresh ginger.

3. In another bowl, mix together the sauce ingredients: 2 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 tablespoon hoisin sauce, 1/2 cup beef broth, 1 teaspoon sugar and 1/2 teaspoon sesame oil.

4. Heat a wok or large skillet over high heat and add 2 tablespoons vegetable oil.

5. When the oil is hot, stir fry the beef slices for about 2 minutes until they start to brown, then remove the beef from the wok and set aside.

6. In the same wok, add the minced garlic and ginger and stir for about 30 seconds be careful it doesnt burn.

7. Add the broccoli florets to the wok and stir fry for about 3 to 4 minutes until they are bright green and slightly crisp.

8. Return the beef to the wok and pour in the sauce mixture and stir everything together.

9. If you prefer a thicker sauce, stir in the optional thickener by mixing 1 tablespoon cornstarch with 2 tablespoons water, and add it now while stirring.

10. Cook for another 2 minutes until the sauce is bubbly and the beef is cooked through, then serve hot over rice or noodles enjoy.

Equipment Needed

1. A mixing bowl for the beef marinade
2. A knife and cutting board for slicing the steak and prepping the garlic, ginger, and broccoli
3. Another bowl to mix together the sauce ingredients
4. A wok or a large skillet for stir frying
5. A spatula or wooden spoon for stirring
6. Measuring spoons and cups to get the right amounts
7. An optional small bowl for mixing the cornstarch thickener

FAQ

Chinese Beef & Broccoli Stir Fry Recipe Substitutions and Variations

• Flank steak: If you cant find flank steak, you can use sirloin or skirt steak instead for a similar flavor.
• Broccoli: In a pinch, Chinese broccoli or even broccolini can replace regular broccoli florets if you’re missing them.
• Fresh ginger: If you dont have fresh ginger, a pinch of ground ginger works ok though the taste wont be as bright.
• Oyster sauce: If you’re knee deep in soy sauce, try adding a bit extra sugar and a splash of water to mimic the depth of oyster sauce.

Pro Tips

1. Try slightly freezing your beef for a few minutes before slicing so it cuts easier and ends up more tender after cooking even if you don’t do it perfectly every time
2. Make sure your wok or pan gets really hot before you add the beef so you can sear it fast – if the garlic and ginger starts browning too much, lower the heat a bit to avoid any burnt flavors
3. Keep an eye on the broccoli while stir frying; it’s important to get that crisp bite so don’t overcook it, even if it means stirring around faster than you thought
4. When you add the cornstarch slurry, do it slowly and keep stirring. If you dump it in quickly, the sauce might get too thick and gloopy, which can be a bit off even if it tastes ok overall