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Chinese-American Beef and Broccoli With Oyster Sauce

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This classic Chinese-American dish features tender strips of beef and crisp broccoli in a savory oyster sauce. Can be cooked in a wok or on the grill for extra flavor.
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Aisha
Updated on Fri, 17 Jan 2025 00:22:52 GMT
A plate of sautéed beef strips and broccoli garnished with sesame seeds and herbs. Pin it
A plate of sautéed beef strips and broccoli garnished with sesame seeds and herbs. | www.cookingflavor.com

Every time I make this Beef and Broccoli in my kitchen the aroma takes me right back to my favorite Chinese restaurant. After years of practice I've perfected getting that same beautiful glaze on the beef and that perfect tender crisp broccoli. The secret lies in the marinade and getting your pan really hot just like they do in restaurants.

Why You'll Love It

I love how this dish comes together faster than delivery could ever arrive. That rich sauce clings to every piece of beef while the broccoli stays bright green and crispy. My family actually prefers this version to takeout now and I love knowing exactly what goes into our meal. Plus that smoky wok flavor you get from high heat cooking is absolutely incredible.

Ingredients You'll Need

  • For the Beef Marinade: 1 lb flank steak (thinly sliced), 2 tbsp soy sauce, 1 tbsp Shaoxing wine or dry sherry, 1 tbsp cornstarch
  • For the Sauce: 3 tbsp oyster sauce, 2 tbsp soy sauce, 1 tsp sugar, 1/2 cup chicken broth, 1 tbsp cornstarch
  • For the Stir-Fry: 1 lb broccoli florets, 4 cloves garlic (minced), 1-inch ginger (minced), 3 tbsp vegetable oil, salt, and white pepper to taste

Step-by-Step Instructions

Marinate the Beef
Combine beef with soy sauce, wine, and cornstarch. Let rest for 15–20 minutes while prepping other ingredients.
Prepare the Sauce
Mix oyster sauce, soy sauce, sugar, chicken broth, and cornstarch in a bowl until smooth. Set aside.
Blanch the Broccoli
Boil broccoli for 30 seconds, then transfer to ice bath to preserve color and texture. Drain well.
Cook the Beef
Heat wok or skillet over high heat. Add 1 tbsp oil, sear beef in batches for 1 minute per batch. Remove and set aside.
Stir-Fry Aromatics
Add remaining oil, stir-fry garlic and ginger for 30 seconds until fragrant. Add broccoli and stir-fry for 1 minute.
Combine and Finish
Return beef to the pan, pour sauce over, and cook until thickened, about 2 minutes. Serve hot.
A close-up of a bowl filled with stir-fried beef and broccoli in a savory sauce, garnished with green onions and sesame seeds. Pin it
A close-up of a bowl filled with stir-fried beef and broccoli in a savory sauce, garnished with green onions and sesame seeds. | www.cookingflavor.com

Pro Tips for Success

My game changing tip is popping the beef in the freezer for about 20 minutes before slicing it gets you those perfect thin strips every time. Don't skip preheating your pan until it's really hot that's what gives you that authentic restaurant flavor. And that quick blanch of the broccoli keeps it such a beautiful bright green.

Serving Suggestions

We love this served over fluffy jasmine rice that soaks up all that delicious sauce. A sprinkle of sesame seeds and green onions on top adds such nice flavor and makes it look gorgeous. When friends come over I'll make some egg rolls too and everyone thinks we're having takeout until they taste how fresh everything is.

Storage and Make-Ahead Tips

The leftovers keep beautifully for lunch the next day just store them in an airtight container. I often mix up the sauce ahead of time when I'm meal prepping but always cook the beef and broccoli fresh for the best texture. Just remember to reheat gently you don't want to overcook that perfectly tender beef.

Customization Ideas

Sometimes I'll swap in chicken when I'm craving something lighter or use tofu for my vegetarian friends. Adding colorful bell peppers or snap peas makes it even more vibrant. My spice loving family members add a drizzle of chili oil at the end it adds such nice heat.

Final Thoughts

This Beef and Broccoli has become our favorite way to enjoy Chinese food at home. It's so satisfying knowing we can create those same delicious restaurant flavors right in our own kitchen. Once you try it you'll never want to order takeout again.

A close-up of a bowl filled with tender beef slices and vibrant broccoli, topped with chopped green onions and sesame seeds in a savory sauce. Pin it
A close-up of a bowl filled with tender beef slices and vibrant broccoli, topped with chopped green onions and sesame seeds in a savory sauce. | www.cookingflavor.com

Frequently Asked Questions

→ What's the best cut of beef to use?
Flank steak, skirt steak, hanger steak, or flap meat work well because they're tender when sliced thin against the grain. Look for good marbling for the best flavor.
→ Can I substitute oyster sauce?
While oyster sauce provides unique flavor, you can substitute hoisin sauce or additional soy sauce mixed with a bit of sugar. The taste will be different but still good.
→ Why cook in batches?
Cooking in batches ensures each ingredient gets proper heat for browning and charring. Overcrowding the pan leads to steaming instead of searing.
→ Can I use frozen broccoli?
Fresh broccoli works best for getting a good char, but frozen can work in a pinch. Thaw and pat dry completely before cooking to prevent excess water.
→ What can I substitute for Shaoxing wine?
Dry sherry is the best substitute. You can also use rice wine vinegar mixed with a touch of sugar, or chicken broth as a non-alcoholic option.

Beef and Broccoli

A quick stir-fry of tender marinated beef strips and fresh broccoli in a rich oyster sauce. Perfect weeknight dinner that's better than takeout.

Prep Time
5 Minutes
Cook Time
15 Minutes
Total Time
20 Minutes
By: Aicha

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Chinese-American

Yield: 4 Servings (4 servings)

Dietary: Low-Carb, Dairy-Free

Ingredients

01 1 pound flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4-inch thick strips.
02 1/4 cup soy sauce (divided).
03 1/4 cup Shaoxing wine or dry sherry (divided).
04 2 teaspoons corn starch.
05 1/3 cup low-sodium chicken stock.
06 1/4 cup oyster sauce.
07 1 tablespoon sugar.
08 1 teaspoon sesame seed oil.
09 2 medium cloves garlic, finely minced.
10 2 teaspoons finely minced fresh ginger.
11 3 scallions, whites finely sliced, greens cut into 1/2-inch segments.
12 4 tablespoons vegetable, peanut, or canola oil.
13 1 pound broccoli florets.

Instructions

Step 01

In a bowl, combine beef, 1 tablespoon soy sauce, and 1 tablespoon Shaoxing wine. Refrigerate 20 minutes to 3 hours.

Step 02

Combine remaining soy sauce with cornstarch to form slurry. Add remaining wine, chicken stock, oyster sauce, sugar, and sesame oil. Set aside. Combine garlic, ginger, and scallion whites in separate bowl.

Step 03

Heat 1 tablespoon oil in wok until smoking. Cook beef in two batches until seared. Remove beef. Cook broccoli in two batches until charred. Add aromatics, return beef and broccoli, add sauce and scallion greens. Cook until thickened.

Step 04

Use wok insert on grill. Heat oil until smoking. Cook beef until charred, push to sides. Cook broccoli, combine with beef. Add aromatics, sauce, and scallions. Cook until thickened.

Notes

  1. Can be cooked in wok or on grill with wok insert.
  2. Cook ingredients in batches for proper charring.
  3. Part of series about stir-frying on outdoor grill.

Tools You'll Need

  • Wok or wok insert.
  • Grill (optional).

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Soy.
  • Shellfish (oyster sauce).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 380
  • Total Fat: 22 g
  • Total Carbohydrate: 15 g
  • Protein: 35 g