This beef and broccoli stir fry tastes like the sort of dish you order from your favourite local Chinese takeaway on a Friday night, except you can get it on the table faster than delivery. The beef stays tender, the broccoli keeps a bit of crunch and the glossy garlic oyster sauce clings to everything perfectly. It is quick, easy and made with simple ingredients, which makes it the kind of dinner you end up making on repeat.
What is Chinese beef and broccoli stir fry?
Chinese beef and broccoli stir fry is a popular takeaway-style dish made with thinly sliced beef, crisp broccoli and a rich savoury sauce. The beef is quickly cooked over high heat so it stays tender, while the sauce thickens into that glossy coating you expect from your favourite Chinese restaurant.
This version uses rump steak, plenty of garlic, oyster sauce and soy sauce for big flavour without needing a long list of ingredients. Served over steamed jasmine rice, it is a fast and easy dinner that feels like proper comfort food.
Why you’ll love this Chinese beef and broccoli stir fry
- Better than takeaway and ready faster than delivery
- Uses simple supermarket ingredients
- Rump steak stays tender and juicy
- The sauce is rich, glossy and packed with flavour
- Easy enough for busy weeknights
- Leftovers taste great the next day
- Works well with rice or noodles
Ingredients needed
- Rump steak. Thinly sliced rump steak cooks quickly and stays tender when marinated properly. Slice it against the grain for the best texture.
- Cornflour, soy sauce, shaoxing wine, sesame oil and bicarbonate of soda. This simple marinade tenderises the beef and gives it that classic Chinese takeaway texture and flavour.
- Broccoli. Adds freshness, colour and crunch. Blanching it first keeps it bright green and perfectly cooked.
- Brown onion, garlic and ginger. The flavour base of the stir fry. Garlic and ginger give the sauce plenty of punch while the onion adds sweetness.
- Oyster sauce, light soy sauce, dark soy sauce and cornflour. These create the rich savoury sauce. Oyster sauce adds depth, light soy adds saltiness, dark soy gives the stir fry its deep colour and the cornflour helps thicken the sauce until glossy.
- Brown sugar. Balances the salty flavours and helps the sauce become glossy.
- Chicken stock powder and water. Forms the base of the sauce and adds extra savoury flavour.
- Vegetable oil. Helps the beef sear properly over high heat without burning.
- Spring onions and sesame seeds. Optional, but great for serving and adding extra texture and freshness.
- Jasmine rice. Perfect for soaking up all that sauce.
How to make Chinese beef and broccoli
- Place sliced rump steak into a bowl with cornflour, soy sauce, shaoxing wine, sesame oil and bicarbonate of soda. Mix well so all the beef is coated, then set aside while you prepare the remaining ingredients.
- Combine the oyster sauce, light soy sauce, dark soy sauce, cornflour, brown sugar, chicken stock powder and water in a jug. Whisk well until smooth and fully combined.
- Bring a saucepan of water to the boil. Add the broccoli florets and cook for 1 minute until bright green and slightly tender. Drain well and set aside.
- Heat a large wok or frying pan over high heat until hot. Add 1 tablespoon of vegetable oil, then spread the beef out in a single layer. Cook for 1 minute without stirring so the beef gets some colour, then toss and cook for another minute until mostly cooked through. Remove from the pan.
- Add the remaining oil to the wok. Cook the onion for 2 minutes until softened slightly, then add the garlic and ginger and stir fry for 30 seconds until fragrant.
- Return the beef to the wok along with the broccoli. Give the sauce a quick stir, then pour it into the wok and toss everything together for 1 to 2 minutes until thickened and glossy.
- Serve hot over steamed jasmine rice with sliced spring onions and sesame seeds if using.
Top tips
- Freeze the steak for 30 minutes before slicing makes it much easier to get even thin slices.
- Always slice rump steak against the grain so it stays soft instead of chewy
- Prep all ingredients before you start cooking because stir fries move fast
- Use high heat to get proper colour on the beef and keep the vegetables crisp
- Do not overcrowd the pan or the beef will steam instead of sear. Cook in batches if required.
- Blanching the broccoli first keeps it bright green and evenly cooked
- Dark soy sauce gives the stir fry its deep takeaway-style colour, so do not skip it
- Give the sauce a quick stir before pouring it into the wok as the cornflour settles at the bottom
- If your sauce thickens too much, add a splash of water to loosen it
- Serve straight away while the sauce is glossy and the broccoli still has crunch
Serving suggestions
This beef and broccoli stir fry is perfect served over fluffy jasmine rice so all that rich glossy sauce soaks in properly. If you prefer noodles, try serving it with hokkien noodles or thin egg noodles tossed through a little sesame oil.
For an easy fakeaway dinner spread, add homemade fried rice, spring rolls or dumplings on the side. A simple cucumber salad also works well if you want something fresh to balance the rich sauce.
Storage
FRIDGE
Store leftover chinese beef and broccoli stir fry in an airtight container in the fridge for up to 3 days.
REHEAT
Reheat in a frying pan over medium heat with a splash of water until hot. You can also microwave it in short bursts, stirring in between, until heated through.
FREEZER
Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating. The broccoli will soften slightly after freezing but the flavour will still be great.
Frequently asked questions
What cut of beef is best for beef and broccoli stir fry?
Rump steak works really well because it is affordable, full of flavour and stays tender when sliced thinly against the grain. Sirloin and scotch fillet also work well.
Why do you use bicarbonate of soda on the beef?
Bicarbonate of soda helps tenderise the beef and gives it that soft velvety texture you get from Chinese takeaway stir fries.
What can I use instead of shaoxing wine (Chinese cooking wine)?
Dry sherry is the closest substitute. If you do not have either, you can leave it out.
Can I make this ahead of time?
You can slice the beef, prepare the sauce and chop the vegetables earlier in the day so dinner comes together quickly later on.
Is this recipe spicy?
No. This stir fry is savoury and garlicky rather than spicy. If you like heat, add some sliced chilli or chilli flakes when cooking the garlic and ginger.
This chinese beef and broccoli stir fry is one of those easy dinners that ends up on regular rotation once you make it. Fast, full of flavour and perfect for busy nights. If you give it a try, leave a comment below and let me know how it went.
More fakeaway recipes you may love
- Crispy Restaurant Style Sweet and Sour Pork
- Satay Chicken Stir Fry using Jimmy’s Sate Sauce
- Honey Lemon Chicken
- Chicken & Roast Almond Stir Fry
- Sesame Prawn Toast
Chinese Beef and Broccoli Stir Fry
Ingredients
for the Marinated beef
- 500g rump steak, trimmed of fat, sliced thinly against the grain
- 1 tablespoon cornflour
- 1 tablespoon light soy sauce
- 1 tablespoon shaoxing wine or dry sherry (Chinese cooking wine)
- 1 teaspoon sesame oil
- 1 teaspoon bicarbonate of soda
For the stir fry
- 2 heads broccoli, cut into florets
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 4 cloves garlic, finely chopped
- 2 teaspoons finely chopped ginger
for the sauce
- ⅓ cup oyster sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon cornflour
- 1 tablespoon brown sugar
- 1 teaspoon chicken stock powder
- ¾ cup water
to serve
- Cooked jasmine rice
- Sliced spring onions
- Toasted sesame seeds
Instructions
- Place the sliced rump steak into a bowl with the cornflour, soy sauce, shaoxing wine, sesame oil and bicarbonate of soda. Mix until the beef is evenly coated, then leave to marinate for while preparing the remaining ingredients.
- Combine the oyster sauce, light soy sauce, dark soy sauce, brown sugar, chicken stock powder and water in a jug. Whisk until well combined.
- Bring a saucepan of water to the boil. Add the broccoli florets and cook for 1 minute until bright green and slightly tender. Drain well.
- Heat 1 tablespoon of vegetable oil in a large wok or frying pan over high heat. Add the beef in a single layer and cook for 1 minute without stirring. Toss and cook for another minute until browned but not fully cooked through. Remove from the pan.
- Add the remaining oil to the wok. Cook the onion for 2 minutes until softened slightly. Add the garlic and ginger and stir fry for 30 seconds until fragrant.
- Return the beef to the wok along with the broccoli. Give the sauce a quick stir to loosen the cornflour, then pour it into the wok and toss everything together for 1 to 2 minutes until thickened and glossy, adding a splash of extra water to loosen the sauce if required.
- Serve hot over jasmine rice with sliced spring onions and sesame seeds.
Notes
- MEASUREMENTS
We use Australia metric measurements. 1 teaspoon = 5ml, 1 tablespoon = 20ml and 1 cup = 250ml. - SLICE THE BEEF THINLY
Thin slices cook quickly and stay tender. Placing the steak in the freezer for 20 minutes before slicing makes it easier to cut thinly. - DARK SOY SAUCE
Dark soy sauce is thicker, darker and slightly sweeter than regular soy sauce. It gives stir fries their rich deep colour and helps create that classic Chinese takeaway look. A little goes a long way. If you do not have dark soy sauce, replace it with extra regular soy sauce. The flavour will still be great, though the sauce will be lighter in colour. - WHAT IS SHAOXING WINE?
Shaoxing wine is a Chinese cooking wine used in many stir fries and takeaway-style dishes. It adds depth and restaurant-style flavour. Dry sherry is the best substitute if you cannot find it. - DO NOT OVERCOOK THE BROCCOLI
The broccoli will continue cooking in the colander and wok, so keep it slightly crisp after blanching. - USE HIGH HEAT
A hot wok helps the beef sear properly and gives the stir fry better flavour.
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