Easy Chinese Beef and Broccoli

Forget the greasy takeout containers. This Easy Chinese Beef and Broccoli is the kind of dinner that makes you wonder why you ever paid $15 for a styrofoam box of mystery meat. We’re talking about tender, melt-in-your-mouth beef strips coated in a glossy brown sauce that’s savory, slightly sweet, and packed with umami, alongside bright green broccoli florets that still have a satisfying crunch.

The secret to restaurant-quality beef? A quick marinade with baking soda (sounds weird, but it’s the tenderizing trick every Chinese restaurant uses) and cooking it fast and hot in a screaming-hot wok or skillet. The sauce—a simple blend of oyster sauce, soy sauce, and a splash of Shaoxing wine—comes together in minutes and clings to every piece like velvet. This is a 20-minute weeknight warrior that beats takeout every single time.​

Let’s fire up the wok.

Why You’ll Love This Recipe

• The Velvet Beef: We use the “velveting” technique (baking soda + cornstarch marinade) to make even cheap cuts of beef incredibly tender.​
• Restaurant-Style Sauce: The combination of oyster sauce, soy sauce, and a touch of sugar creates that glossy, savory-sweet coating you crave from takeout.​
• One-Pan Wonder: Everything cooks in the same skillet or wok, meaning minimal cleanup.​
• Faster Than Delivery: From start to finish, this takes 20-25 minutes—faster than waiting for DoorDash.​

Ingredients

Here is your shopping list for 4 servings.

For the Beef Marinade:

Ingredient	Quantity	Notes
Flank Steak or Sirloin	1 lb	Sliced against the grain into thin strips (¼-inch thick) ​.
Baking Soda	½ tsp	The secret tenderizer used in Chinese restaurants ​.
Soy Sauce	1 tbsp	For seasoning the beef.
Shaoxing Wine	1 tbsp	Or dry sherry. Adds depth ​.
Cornstarch	1 tbsp	Creates a protective coating around the beef ​.
Sesame Oil	1 tsp	For aroma ​.

For the Sauce:

Ingredient	Quantity	Notes
Oyster Sauce	2 tbsp	The backbone of the sauce—savory and slightly sweet ​.
Soy Sauce	2 tbsp	Use regular or light soy sauce ​.
Brown Sugar	1 tsp	Balances the saltiness ​.
Chicken or Beef Stock	¼ cup	Thins the sauce to the right consistency ​.
Cornstarch	1 tsp	Mixed with 1 tbsp water to thicken the sauce ​.

For the Stir-Fry:

Ingredient	Quantity	Notes
Broccoli	1 lb (3-4 cups florets)	Cut into bite-sized pieces.
Garlic	3 cloves	Minced ​.
Ginger	1-inch piece	Minced (optional but adds authentic flavor) ​.
Vegetable Oil	3 tbsp	For high-heat cooking. Peanut or canola oil work best ​.

Step-by-Step Instructions

1. Slice and Marinate the Beef

Slice the beef against the grain into thin strips (about ¼-inch thick). This is crucial—cutting against the grain shortens the muscle fibers and makes the beef tender.
In a bowl, combine the beef with baking soda, soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix well with your hands until every piece is coated. Let it marinate for 15 minutes while you prep everything else.​

2. Prep the Sauce

In a small bowl, whisk together the oyster sauce, soy sauce, brown sugar, chicken stock, and the cornstarch slurry (1 tsp cornstarch + 1 tbsp water). Set aside.​

3. Blanch the Broccoli

Bring a pot of water to a boil. Add the broccoli florets and blanch for 1-2 minutes until they turn bright green but are still crisp. Drain and set aside.

• Alternative: You can steam the broccoli in the wok by adding it with 2 tbsp water, covering, and steaming for 2 minutes.​

4. Sear the Beef

Heat your wok or large skillet over high heat until smoking hot (this is key!). Add 2 tbsp oil and swirl to coat.
Add the marinated beef in a single layer. Let it sear undisturbed for 1 minute to get a nice brown crust, then stir-fry for another 1-2 minutes until the beef is about 75% cooked. Remove the beef from the wok and set aside.​

5. Cook the Aromatics

Reduce the heat to medium. Add another 1 tbsp oil to the wok. Toss in the minced garlic and ginger. Stir-fry for 10-15 seconds until fragrant (don’t burn the garlic!).​

6. Combine and Sauce

Add the blanched broccoli back to the wok. Toss for 30 seconds.
Pour in the sauce and give it a quick stir. Return the beef (and any juices) to the wok.
Stir-fry everything together for 1-2 minutes until the sauce thickens and glosses up, coating every piece of beef and broccoli.​

7. Serve

Transfer to a serving plate. Serve immediately over steamed white rice or fried rice. Garnish with sesame seeds or sliced green onions if desired.

Tips for Success

• Slice Beef Thin and Against the Grain: This is non-negotiable. Thick chunks or cutting with the grain = chewy, tough beef.​
• High Heat is Essential: Your wok or skillet should be smoking hot before you add the beef. This creates the “wok hei” (breath of the wok)—that smoky, charred flavor you get from restaurants.​
• Don’t Overcook the Beef: Remove it when it’s still slightly pink. It will finish cooking when you toss it back in with the sauce.​
• The Baking Soda Magic: Rinsing the beef after marinating is optional, but if you find the texture too slippery, rinse it under cold water and pat dry before cooking.​

Variations & Substitutions

• Chicken Instead of Beef: Use thinly sliced chicken breast or thighs. Marinate and cook exactly the same way.
• Add More Veggies: Toss in sliced bell peppers, snap peas, or carrots for extra color and crunch.​
• Spicy Kick: Add 1-2 teaspoons of chili garlic sauce or red pepper flakes to the sauce for heat.
• Gluten-Free: Use tamari instead of soy sauce and check that your oyster sauce is gluten-free (some brands contain wheat).

What to Serve With It

• Steamed Jasmine Rice: The classic pairing. The fluffy rice soaks up all that delicious sauce.
• Fried Rice: Turn this into a complete one-pan meal by serving it over homemade fried rice.
• Chow Mein: Toss the beef and broccoli with soft noodles for a noodle dish.
• Egg Rolls: Serve alongside crispy egg rolls for a full takeout experience.

Storage & Reheating

• Fridge: Store leftovers in an airtight container for 3-4 days.
• Reheating: Reheat in a skillet over medium heat with a splash of water or stock to loosen the sauce. Microwaving works too, but the broccoli might get softer.
• Freezer: You can freeze the cooked dish for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition Facts

(Estimates per serving)

Nutrient	Amount
Calories	275 kcal
Protein	28g
Carbohydrates	15g
Fat	12g
Fiber	3g
Sodium	850mg

Diet Suitability: Dairy-Free, Can be Gluten-Free.

Common Mistakes to Avoid

1. Cooking Over Low Heat: Low heat = steamed, gray beef instead of beautifully seared, caramelized beef. Crank that heat!.​
2. Overcrowding the Pan: If you pile all the beef in at once, the temperature drops and the meat steams instead of sears. Cook in batches if needed.​
3. Skipping the Marinade: The baking soda + cornstarch marinade is what makes the beef tender and velvety. Don’t skip this step.​

FAQ

Q: What is “velveting” meat?
A: Velveting is a Chinese cooking technique where you marinate meat in a mixture of baking soda, cornstarch, and sometimes egg white. This creates a protective coating that keeps the meat tender and juicy during high-heat cooking.​

Q: Can I use frozen broccoli?
A: Yes! Just thaw it completely and squeeze out excess water before adding it to the wok. Frozen broccoli won’t be as crisp as fresh, but it will work.

Q: What is Shaoxing wine and can I substitute it?
A: Shaoxing wine is a Chinese rice wine used for cooking. If you can’t find it, dry sherry is the best substitute. In a pinch, use white wine or even a splash of apple cider vinegar.​

Conclusion

This Easy Chinese Beef and Broccoli is proof that you don’t need a restaurant kitchen to make restaurant-quality food. It’s tender, saucy, and absolutely delicious. Once you master this technique, you’ll never order takeout again (okay, maybe sometimes, but you’ll feel guilty about it).

If you loved this Chinese classic, try my Delicious Crockpot Garlic Parmesan Chicken or Savory Sausage with Pepper and Onion Quiche next!