Tuesday, March 15, 2016

Better Than Take-Out Beef and Broccoli Stir Fry

chinese beef and broccoli stir fry recipe

Chinese Beef and Broccoli is a classic restaurant dish that is surprisingly easy to re-create at home. Tender strips of beef, crisp broccoli and a flavorful sauce; it all comes together in just minutes. I've made several different versions of this recipe over the past few years and this is my favorite. I combined my favorite parts of a few different recipes and this meal was a huge hit with the whole family. This is officially a new favorite for all of us!

Better Than Take-Out Beef and Broccoli Stir Fry
recipe inspired by and/or adapted from Steamy Kitchen, America's Test KitchenMel's Kitchen Cafe, Everyday Food
Yield: 6 servings
(printable recipe)

Beef and Broccoli Ingredients:
1 1/2 pounds flank or sirloin steak
2 teaspoons cornstarch
1/4 cup soy sauce
2 tablespoons coconut or olive oil
1 1/2 pounds fresh broccoli, cut into bite size pieces
1/3 cup water
6 large garlic cloves, about 2 tablespoons minced
1" chunk of fresh ginger, about 1 tablespoon minced
1 teaspoon olive oil

Sauce Ingredients:
1/4 cup oyster sauce
1 tablespoon rice wine vinegar
1 tablespoon balsamic vinegar
Optional: 1 tablespoon brown sugar

Slice the beef, against the grain, into very thin 1/8" strips. Place the meat in a medium size bowl or in a large ziploc bag, sprinkle with cornstarch and add the soy sauce. Stir or seal the bag and press to coat. Let the meat rest on the counter for at least 10 minutes, or up to 1 hour. Stir together the sauce ingredients in a small bowl and set aside.

Heat about 2 teaspoons of coconut oil in a large skillet over medium high heat. When the oil is rippling hot, add half of the beef strips. Spread across the skillet in and cook without stirring for 1 minute. Stir or toss with tongs and spread across the skillet again. Cook 1 more minute. Be careful not to overcook the meat, it should be just barely cooked through and still very tender. Carefully transfer the meat to a dish with a lid. Drain any extra liquid and add another 2 teaspoons of coconut oil to the hot skillet. Repeat the above steps with the remaining meat. Add the last of the cooked meat and any juices to the dish and cover tightly with lid.

Add the last 2 teaspoons of coconut oil to the hot skillet and add the broccoli. Toss to coat and then add the water and cover with lid. Reduce the heat to medium and let the broccoli steam for 2 minutes. Uncover and push the broccoli to the sides of the skillet. Add the garlic and ginger mixture to the center of the skillet and let it cook for about a minute, until it is fragrant. Stir to combine and add the meat back to the skillet. Toss to combine and add the sauce to the skillet.

Increase the heat to medium high and cook, stirring and tossing occasionally, for about 1-2 minutes, until the sauce has thickened and is evenly coating all the meat and vegetables. Serve by itself or over rice. Enjoy!

chinese beef and broccoli stir fry recipe

{originally published 4/12/14 - recipe notes updated 3/15/2016}

Here are a some more stir-fry recipes you might like:
Saucy Korean Beef Stir Fry by Carlsbad Cravings
Spicy Chicken and Bacon Stir Fry by Barefeet In The Kitchen
Salmon and Vegetable Stir Fry by Aggie's Kitchen
Southwestern Steak Stir Fry by Boulder Locavore
Sweet and Sour Ham Ball Stir Fry by Barefeet In The Kitchen
Sweet and Spicy Shrimp Stir Fry by Center Cut Cook


  1. Funny I was just looking for a recipe for beef and broccoli, now I don't have to look any further!! Thanks, your version looks perfect!

  2. I'm going to share this with my daughter-in-law - she'll love it. I love it too but I know she'll make it soon :) Beautiful photos, great recipe - another winner!

  3. Not only is this better than take-out it has less fat and calories and delicious too.


  4. Made this last night for game night for all the kids.. HUGE hit.

  5. Thanks for sharing your recipe for my favorite dish. I can't wait to try it. Your site is awesome...great recipes, beautiful photos.

  6. I made this fabulous stir fry today. No leftovers!

  7. Yum! I was curious about the oyster sauce? Can you substitute with fish sauce? Are they different?? :)

    1. Oyster sauce is thicker and sweeter, while fish sauce is much more salty. They both are great sauces, but the results will be very different in this dish.

  8. Made this over the weekend! Taste just like take-out, but better! Super simple as well

  9. I made this tonight! It was so great! I used dried ground ginger which worked fine for the flavor. Great great recipe!!

    1. Mary Younkin does the meat come out extremely tender? Should I marinate the meat longer than 1 hour in the refrigerator to get extremely soft textured beef slices?... How long do you suggest? TY.

    2. Hi Rosa,

      There is no need to marinate longer. Slicing the flank steak extra thin (1/8-inch strips, just as thin as possible) results in wonderfully tender bites of steak. I typically only let it marinate 10-20 minutes. I wouldn't go past the hour mark at all.

      I hope you love it as much as we do!

  10. Had this for dinner the other night - YUM!!!

  11. As an American living in Poland presently, it is sometimes hard to find ingredients that would otherwise be easy to find stateside. That being said, I managed to find some oyster sauce this morning and have just finished making this. And the verdict (drum roll): It's AWESOME! Thank you very much for the recipe!