By Grocery List Plus Editorial Staff | Published on October 4, 2026

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Chinese Stir-Fry Beef and Broccoli

Serves 4

356 cal · 35 min

Chinese Stir-Fry Beef and Broccoli

Recipe GLPRc979d249ec4fc4

Rate this recipe

Average rating: 4.3 (1)

Chinese
Main Course
35 min
356 cal
Servings: 4
Oven
Stovetop

Tender beef marinated with a blend of sesame and soy, quickly stir-fried with fresh broccoli florets, garlic, and ginger in a savory brown sauce. This classic Chinese dish features perfectly cooked beef and crisp-tender vegetables tossed in a glossy, umami-rich sauce.

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Ingredients

1 lb Beef tenderloin, flank steak, or flap meat, cut into bite-sized pieces

1 tbsp Corn starch

⅛ tsp Baking soda

3 dashes Black or white pepper

½ tsp Brown sugar

½ tsp Sea salt

1 tsp Rice wine or Shaoxing wine

1 tsp Dark soy sauce for marinade

½ tsp Sesame oil for marinade

½ tsp Avocado oil

1 tbsp Dark soy sauce for sauce

1 tbsp Oyster sauce

1 tbsp Brown sugar for sauce

½ tsp Sesame oil for sauce

1 tsp Corn starch for sauce

4 tbsp Water for sauce

1 lb Broccoli florets

2 tsp Fresh ginger, minced

2 clove Garlic cloves, minced

Directions

  1. In a medium bowl, combine the beef pieces with corn starch, baking soda, pepper, brown sugar, sea salt, rice wine, dark soy sauce, sesame oil, and avocado oil. Mix well to coat all the beef evenly. Let the beef marinate for at least 15 minutes at room temperature while you prepare the other ingredients.

  2. In a small bowl, whisk together the dark soy sauce, oyster sauce, brown sugar, sesame oil, corn starch, and water to make the sauce. Set aside.

  3. Heat a large wok or skillet over high heat until very hot. Working in batches if needed, add the marinated beef and stir-fry for 2 to 3 minutes per batch until the external surface is browned and the internal temperature reaches 145°F. Transfer the cooked beef to a plate.

  4. Add a small amount of oil to the wok if needed and return to high heat. Add the minced ginger and garlic, stirring constantly for about 30 seconds until fragrant.

  5. Add the broccoli florets to the wok and stir-fry for 3 to 4 minutes until they are bright green and beginning to soften but still crisp-tender.

  6. Return the cooked beef to the wok with the broccoli. Pour the prepared sauce over everything and toss continuously for 1 to 2 minutes, coating all ingredients evenly with the glossy sauce, until the sauce thickens.

  7. Serve immediately while hot and the vegetables are still crisp.

Comments

Grocery List Plus Editorial Staff4.25

This stir-fry hits the classic marks: beef and broccoli are available everywhere in Charlotte, and most pantry staples (soy, oyster sauce, sesame oil, corn starch) stock at Harris Teeter, Food Lion, and Walmart without a second trip. Fresh ginger and garlic are standard produce finds. The real constraint is rice wine—you'll need to stop at an Asian market or the international aisle at a larger Kroger or Harris Teeter location, adding a small errand. The 35-minute stated time glosses over prep: mincing ginger and garlic, cutting beef against the grain, and breaking broccoli into florets realistically adds 12–15 minutes, bringing the true time closer to 45–50 minutes. Cost per serving lands around $4–5 depending on beef quality, making it reasonable for a weeknight. The dish reheats adequately but is best eaten fresh; it's neither fussy nor needy once you start cooking, though stir-fries reward attentiveness to avoid overcooking the vegetables.

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