The ultimate Chinese Beef and Broccoli recipe: learn how to get perfect crisp-crunchy broccoli florets and succulent and tender beef with a savory marinade and simple stir-frying techniques.


Why this Beef and Broccoli recipe works:

  • Sure, it’s easy to throw everything in a wok – but you’ll end up with soggy, sad broccoli and over-cooked beef. 
  • Learn our simple stir-fry skill that ensures perfectly cooked broccoli and always-tender beef.
  • Learn which cut of beef to use (and which to avoid)
  • Learn how to NOT burn garlic in the wok. 

What kind of beef to use in Beef and Broccoli Stir-Fry?

For stir-fries, our go-to cut of steaks is flavorful, tender when thin-sliced, and affordable. The steaks that fall into that category are:

  • Flank Steak
  • London broil/Top Round Steak
  • Sirloin/Sirloin Tip
  • Top Blade Steak
  • Flat Iron
  • Eye of Round Steak
  • Bottom Round Steak
  • Tri Tip

*My favorite to use for this dish is Flank Steak or London Broil/Top Round Steak.

Steaks that you could use, but are more pricey:

  • Filet
  • Ribeye
  • NY Strip

These cuts are tough and are better for stews. Do not use:

  • Chuck Roast
  • Stew Meat
  • Top Round Roast

Whatever meat you use, make sure that you are slicing thin and ACROSS THE GRAIN for the most tender result. 

Stir Fry Basics

In authentic Chinese stir-fries, meats cook separately from vegetables. That’s because they cook at different temperatures and time. Here are the basic steps:

  1. Marinate beef, cut the vegetables into bite-sized pieces
  2. Sear the beef on high heat. Remove from wok. 
  3. Stir-fry the vegetables until halfway cooked through
  4. Add in sauce, return beef to wok
  5. Finish cooking all together

This method allows for the beautiful, flavorful sear on the beef AND perfectly cooked vegetables. Most stir-fries that use meat will follow these same steps. 

How to Prevent Garlic from Burning

Here’s the stir-fry conundrum: high heat is essential for authentic stir-fries with “wok hay” or breath of the wok. However, delicate aromatics such as minced garlic can burn within seconds in a very hot wok!

Burnt garlic is bitter and tough. That’s why I always instruct my students to add in the garlic at a LATER step in the stir-fry – so that the garlic does not overcook. 

Beef and broccoli

Chinese Beef and Broccoli Recipe

Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 222 kcal



  • 1 teaspoon soy sauce
  • 1/2 teaspoon cornstarch
  • freshly ground black pepper
  • 3/4 pound flank or sirloin steak (or use any of the suggestions above)


  • 2 tablespoons oyster sauce
  • 1 teaspoon Chinese cooking wine or dry sherry (optional)
  • 1/4 cup chicken broth
  • 1 tablespoon soy sauce
  • 1/2 teaspoon cornstarch


  • 3/4 pound broccoli florets
  • 2 tablespoons neutral cooking oil (avocado or vegetable oil), divided
  • 2 cloves garlic finely minced


  • 1. Prepare the Beef: Thinly slice the beef ACROSS the grain. The slices should be maximum 1/4" thick. In a medium bowl, whisk together the marinade ingredients and add in the beef slices. Set aside.
  • 2. Prepare the Sauce: In a small bowl, whisk together all of the sauce ingredients. Set aside.
  • 3. Partially Cook the Broccoli: In a wok or large skillet bring a cup of water to a simmer. Add in the broccoli florets, close with lid. Cook the broccoli until bright green and just about halfway-cooked through, about 1 minute. Immediately drain and set aside. Rinse with cool water to stop the cooking.
  • 4. Sear the Beef: Return wok to stovetop and wipe very dry. Turn heat to high and when very hot, swirl in just 1 tablespoon of the cooking oil. Add in the beef slices in a single layer. Let sear, undisturbed, for 1 minute. Flip and sear the other side for 30 seconds. Immediately remove the beef to a clean plate.
  • 5. Stir-Fry: Return wok to stove and turn heat to medium-high. When hot, swirl in the remaining cooking oil. Add in the garlic and cook for 15 seconds, until fragrant. Add in the steamed broccoli, and stir fry with the garlicky oil for just a few seconds. Add in the seared beef and then the sauce ingredients. Simmer for 30 seconds until the sauce thickens and the broccoli is cooked through.


Calories: 222kcalCarbohydrates: 8gProtein: 22gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 51mgSodium: 709mgPotassium: 586mgFiber: 2gSugar: 2gVitamin A: 530IUVitamin C: 76mgCalcium: 65mgIron: 2mg
Tried this recipe?Let us know how it was!