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Chinese Beef and Broccoli Recipe – Easy 20-Minute Healthy Dinner

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This Chinese beef and broccoli recipe delivers restaurant-style flavor in just 20 minutes. Packed with lean beef, crisp broccoli, and a savory-sweet sauce, it’s a healthy, quick, and customizable dinner perfect for busy weeknights.

Ingredients

Scale
  • 1 lb flank steak or sirloin, thinly sliced against the grain
  • 2 tablespoons soy sauce (for marinade)
  • 1 tablespoon cornstarch (for marinade)
  • 1 teaspoon sesame oil (for marinade)
  • 3 tablespoons low-sodium soy sauce (for sauce)
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 2 cloves fresh garlic, minced
  • 2 teaspoons fresh ginger, grated
  • 1 tablespoon cornstarch (for slurry)
  • 2 tablespoons water (for slurry)
  • 1/3 cup beef or chicken broth
  • 1 teaspoon rice vinegar
  • Optional: Red chili flakes or sriracha
  • 4 cups broccoli crowns, cut into bite-sized florets
  • 2 tablespoons neutral oil (vegetable, canola, or avocado), divided
  • Optional: Sliced green onions and toasted sesame seeds for garnish

Instructions

  1. Slice 1 lb flank steak thinly against the grain (about 1/4-inch thick).
  2. In a medium bowl, toss beef with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Let marinate while prepping other ingredients (or up to 20 minutes).
  3. In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon brown sugar, 2 minced garlic cloves, 2 teaspoons grated ginger, 1/3 cup broth, and 1 teaspoon rice vinegar. In a separate cup, mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry. Set both aside. Add chili flakes or sriracha if desired.
  4. Bring a pot of salted water to a boil. Add 4 cups broccoli florets and cook for 1 minute until bright green and just tender. Drain and rinse under cold water.
  5. Heat 1 tablespoon oil in a large wok or skillet over high heat. Add beef in a single layer (in batches if needed). Sear undisturbed for 1 minute, then stir-fry for 1-2 more minutes until just browned. Remove beef to a plate.
  6. Add remaining 1 tablespoon oil to the pan. Add blanched broccoli and stir-fry for 1-2 minutes until hot and starting to char.
  7. Pour in the sauce and bring to a simmer. Stir the cornstarch slurry, then add it to the pan. Stir constantly until the sauce thickens and bubbles, about 1 minute.
  8. Return beef (and any juices) to the pan. Toss everything together for another minute until beef is cooked through and coated in sauce.
  9. Taste and adjust seasoning as needed. Serve hot over steamed rice, brown rice, or cauliflower rice. Garnish with green onions and sesame seeds if desired.

Notes

Slice beef thinly against the grain for tenderness. Blanching broccoli keeps it vibrant and crisp. Stir-fry in batches to avoid overcrowding and steaming the beef. Prep all ingredients before cooking for best results. For gluten-free, use tamari and check oyster sauce. For low-carb, use a sugar substitute and serve over cauliflower rice. Leftovers keep well for up to 3 days in the fridge or 2 months in the freezer.

Nutrition

Keywords: beef and broccoli, Chinese stir fry, healthy dinner, quick dinner, easy beef recipe, broccoli stir fry, takeout copycat, weeknight meal, gluten-free option, low carb option

Find it online: https://tempotaste.com/chinese-beef-and-broccoli-recipe-easy-20-minute-healthy-dinner/