Every time I make Chinese Beef and Broccoli, I think back to being a little girl watching my grandmother cook dinner with pure focus and love. She wasn’t formally trained in Asian cuisine, but she had this beautiful way of making a dish her own. The savory aroma of garlic, soy sauce, and sizzling beef would fill her tiny kitchen, and even now, that scent feels like home.
As a mom of two busy kiddos and the heart behind this blog, I crave that kind of magic on my weeknights. But I also need it to be fast, healthy, and practical. This dish is all of that, and more. Tender strips of beef soak up a glossy garlic-ginger sauce, while vibrant broccoli adds the crunch and freshness that makes the whole thing sing.
If you’re on the hunt for healthy dinner recipes for weight losing or easy Chinese cooking recipes, this one’s a keeper. It’s colorful, comforting, budget-friendly, and downright delicious. Think takeout flavor, homemade love, and dinner on the table in under 25 minutes.
Why You’ll Love This Chinese Beef and Broccoli
This meal isn’t just a quick fix, it’s a go-to that delivers every single time.
- Dinner in 25 minutes – Great for last-minute weeknight cooking.
- Healthy and family-approved – High in protein, low in added fat.
- Budget-friendly – Pantry staples, no fancy ingredients.
- Absolutely delicious – Sweet-savory garlic soy sauce and tender beef.
It’s right up there with our Cheesy Hamburger Rice Casserole when it comes to family favorites, and just as comforting as Garlic Butter Chicken Pasta on a cozy night in.
Ingredients for Authentic Chinese Beef and Broccoli
This is one of those recipes that proves simple is best.
- 1 lb flank steak – Thinly sliced against the grain
- 4 cups fresh broccoli florets – Bright and crisp
- ¼ cup low-sodium soy sauce – Adds rich umami flavor
- 2 tbsp oyster sauce – For that restaurant-style finish
- 3 garlic cloves, minced – The real flavor foundation
- 1 tbsp brown sugar – Balances the savory with a touch of sweet
- 2 tbsp cornstarch – Helps thicken the sauce and tenderize the beef
- 1 tsp sesame oil – A little goes a long way
- ½ tsp ground black pepper – Simple seasoning that works magic
- 2 tbsp vegetable oil – For stir-frying
- ¼ cup water – To loosen and simmer the sauce
Optional add-ins: red bell pepper, mushrooms, or even baby corn for more color and crunch. This recipe is just as flexible as our Thai Peanut Chicken Wraps, mix and match veggies based on what’s in your fridge!
How to Make Chinese Beef and Broccoli
You’ll love how fast this comes together. Just a few simple steps and dinner’s done.
1. Marinate the beef.
In a bowl, combine sliced flank steak with half the soy sauce, cornstarch, and black pepper. Let it rest for 10 minutes while you prep the broccoli.
2. Cook the broccoli.
Steam or blanch the broccoli for 2–3 minutes until just tender and bright green. Drain and set aside.
3. Sear the beef.
Heat 1 tbsp oil in a hot pan. Sear the marinated beef in batches, 2–3 minutes per side. Set aside.
4. Make the sauce.
Add remaining oil to the pan. Sauté garlic for 30 seconds, then stir in the rest of the soy sauce, oyster sauce, brown sugar, sesame oil, and water.
5. Combine and finish.
Return beef and broccoli to the pan. Toss everything together until evenly coated and hot. Serve immediately.
Serve this with jasmine rice or cauliflower rice for a full meal, much like our Cheesy Ranch Potatoes and Smoked Sausage, it’s cozy, hearty, and ready in no time.
Serving Suggestions
Here are a few ways I love serving Chinese Beef and Broccoli:
- With jasmine or brown rice – Absorbs all that glossy sauce.
- Over cauliflower rice – For a low-carb take.
- Topped with sesame seeds and scallions – Adds color and crunch.
- Side of dumplings or egg rolls – For a full takeout-inspired plate.
If you’re feeling adventurous, serve it alongside Creamy Garlic Parmesan Chicken Pasta for a sweet-salty balance of East meets West.
Variations & Customization
Switch things up based on what you have or need:
- Low-carb? Serve with steamed greens or shirataki noodles.
- No beef? Use thin-sliced chicken breast or tofu.
- Gluten-free? Sub coconut aminos for soy sauce and GF oyster sauce.
- Spicy kick? Add chili flakes or a spoon of sambal.
- Extra veg? Add snap peas, carrots, or mushrooms.
This recipe is flexible like all good fast dinners should be.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 2 months.
- Reheat: Warm gently in a skillet with a splash of water or broth.
Pro Tips
Get the most out of your dish with these quick tips:
- Slice beef thinly against the grain for tenderness.
- Use high heat to sear quickly and keep things crisp.
- Don’t overcook broccoli – it should stay vibrant and snappy.
Common Mistakes to Avoid
These can make or break your stir-fry:
- Overcrowding the pan – Cook beef in batches for a real sear.
- Skipping the marinade – It tenderizes and flavors the meat.
- Using too much sauce – It should coat, not drown.
- Adding broccoli too early – It gets mushy fast.
Final Thoughts
This Chinese Beef and Broccoli isn’t just dinner, it’s a memory, a mood, and a meal that brings everyone to the table. It’s quick, cozy, and flexible enough to fit whatever your fridge or schedule looks like tonight.
Try it once, and I promise it’ll make its way into your regular meal plan. If it does, let me know, I’d love to hear how you made it your own!
Chinese Beef and Broccoli – A Fast, Healthy Dinner for Busy Families
This Chinese Beef and Broccoli recipe is a fast, healthy dinner ready in under 25 minutes. It’s loaded with flavor and ideal for anyone looking for authentic taste, quick prep, and clean eating. Perfect for weeknights, meal prep, and weight-conscious cooking.
Ingredients
Optional add-ins
Instructions
Marinate the beef
In a bowl, toss sliced flank steak with 2 tbsp soy sauce, 1 tbsp cornstarch, and black pepper. Let it rest for 10 minutes.
Steam the broccoli
Lightly steam or blanch broccoli florets for 2–3 minutes until vibrant and just tender. Drain and set aside.
Cook the beef
Heat 1 tbsp oil in a skillet over medium-high (400–450°F). Cook beef in batches, 2–3 minutes per side, until browned. Remove and set aside.
Make the sauce
In the same pan, add remaining oil and garlic. Sauté for 30 seconds. Add remaining soy sauce, oyster sauce, brown sugar, sesame oil, and water. Stir well.
- Add beef and broccoli back into the pan. Toss everything to coat in sauce. Heat through, then serve hot.
Nutrition Facts
Servings 4
Serving Size 1.5
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 3g15%
- Cholesterol 60mg20%
- Sodium 890mg38%
- Potassium 650mg19%
- Total Carbohydrate 22g8%
- Dietary Fiber 4g16%
- Sugars 6g
- Protein 32g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Cut beef against the grain for tender slices.
- Don’t overcrowd the pan – cook in 2 batches if needed.
- Fresh broccoli keeps its color and crunch better than frozen.
- If reheating, add a splash of broth to loosen the sauce.
- Serve over jasmine rice, brown rice, or cauliflower rice.
