Best Chinese Beef and Broccoli Stir-Fry (Takeout Style)

Make this Chinese-American classic right at home! Tender slices of beef are wok-seared and tossed with crisp broccoli florets in a rich, garlicky brown sauce. It’s everything you love about Chinese takeout, made fresher and healthier.

Chinese Beef and Broccoli Recipe

This Cantonese-inspired dinner recipe is a restaurant favorite for good reason—it’s fast, flavorful, and incredibly satisfying. The beef is silky, the broccoli stays vibrant and crisp-tender, and the savory-sweet stir-fry sauce coats every bite. This dish delivers bold umami flavor in under 30 minutes, making it a perfect choice for weeknight dinners or meal prep.

INGREDIENTS

Protein & Vegetables:

• Flank steak or sirloin – thinly sliced against the grain for tenderness
• Broccoli florets – fresh or frozen, blanched for quick cooking
• Garlic and ginger – aromatics for depth and flavor
• Green onions – for garnish and a hint of sharpness

Marinade for Beef:

• Soy sauce
• Cornstarch
• Shaoxing wine or dry sherry
• Baking soda – helps tenderize the beef

Stir-Fry Sauce:

• Oyster sauce – adds rich umami
• Light soy sauce – for salt and depth
• Dark soy sauce – for color and flavor
• Brown sugar – a touch of sweetness
• Cornstarch – to thicken the sauce
• Water or beef broth

Cooking Oil:

• Neutral oil (vegetable, canola, or peanut) – high smoke point for stir-frying

HOW TO MAKE CHINESE BEEF AND BROCCOLI

1. Marinate the Beef
   In a bowl, combine sliced beef with soy sauce, Shaoxing wine, cornstarch, and baking soda. Let it marinate for at least 15 minutes while prepping the other ingredients.
2. Blanch the Broccoli
   Bring a pot of water to a boil. Add broccoli florets and blanch for 1-2 minutes until bright green and just tender. Drain and set aside.
3. Make the Stir-Fry Sauce
   In a small bowl, whisk together oyster sauce, light and dark soy sauces, brown sugar, cornstarch, and water. Set aside.
4. Stir-Fry the Beef
   Heat oil in a wok or large skillet over high heat. Stir-fry the marinated beef in a single layer until just browned, about 1-2 minutes per side. Remove and set aside.
5. Stir-Fry Aromatics and Broccoli
   Add a bit more oil if needed. Stir-fry the garlic and ginger until fragrant, about 30 seconds. Toss in the blanched broccoli and stir-fry for another minute.
6. Add the Sauce and Beef Back In
   Return the beef to the wok. Pour in the stir-fry sauce and toss everything together until the sauce thickens and evenly coats the meat and broccoli.
7. Finish and Serve
   Garnish with chopped green onions. Serve hot over steamed white rice or noodles.

Chinese Beef and Broccoli Stir-Fry (Takeout Style)

This Cantonese beef and broccoli recipe is quick, flavorful, and better than takeout. Thin slices of tender beef and crisp broccoli are tossed in a savory stir-fry sauce that’s rich in umami. Perfect for busy weeknights or meal prep!

Servings 4

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

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Ingredients

  

• 1 lb flank steak thinly sliced against the grain
• 3 cups broccoli florets
• 2 cloves garlic minced
• 1 tsp ginger minced
• 2 green onions chopped (for garnish)
• 2 tbsp vegetable oil divided

For the Beef Marinade:

• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine or dry sherry
• 1 tsp cornstarch
• 1/4 tsp baking soda

For the Stir-Fry Sauce:

• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp brown sugar
• 1 tsp cornstarch
• 1/4 cup water or beef broth

Instructions

 

• 1 tbsp Shaoxing wine (or dry sherry)
• In a bowl, mix sliced beef with soy sauce, Shaoxing wine, cornstarch, and baking soda. Marinate for 15–20 minutes.
• Blanch broccoli in boiling water for 1–2 minutes. Drain and set aside.
• In a small bowl, mix oyster sauce, soy sauces, brown sugar, cornstarch, and water. Set aside.
• Heat 1 tbsp oil in a wok over high heat. Stir-fry beef until browned and just cooked through. Remove and set aside.
• Add remaining oil. Stir-fry garlic and ginger until fragrant. Add broccoli and stir-fry for 1 minute.
• Return beef to the wok and pour in sauce. Stir-fry everything together until the sauce thickens and coats the beef and broccoli.
• Serve hot, garnished with green onions.

Notes

Nutrition Facts (Per Serving):

Calories: 365
Carbohydrates: 14g (5% DV)
Protein: 28g (56% DV)
Fat: 21g (32% DV)
Saturated Fat: 4g (20% DV)
Cholesterol: 65mg (22% DV)
Sodium: 790mg (34% DV)
Fiber: 3g (12% DV)
Sugar: 5g (6% DV)

Nutrition facts are estimated and may vary depending on brands and substitutions used.

Calories: 365kcal

Course: dinner, lunch, main dish

Cuisine: Asian, Cantonese, Chinese

Keyword: beef and broccoli, better than takeout, Cantonese beef dish, Chinese beef stir-fry, easy Chinese dinner

Recipe Tips

• Slice beef very thinly across the grain for best texture.
• Baking soda in the marinade helps tenderize the beef, a secret used in Chinese restaurants.
• You can blanch the broccoli ahead of time and refrigerate it until ready to use.
• Substitute chicken or tofu for beef to make a variation.
• Leftovers keep well in the fridge for 3 days. Reheat gently in a pan or microwave.

Serving Ideas

• Serve over jasmine rice, brown rice, or lo mein noodles.
• Pair with egg rolls or dumplings for a full Chinese takeout dinner at home.
• Add a simple cucumber salad or hot & sour soup for a light starter.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @wokwithsam on Instagram and hashtag it #wokwithsam.