Beef with Broccoli

4.5 stars based on 148 votes
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This beef with broccoli is perfect for when you’re craving Chinese food but don’t want to go out.

beef with broccoli

Here’s an easy recipe for when you’re craving Chinese food but don’t want to go out. It’s the quintessential beef with broccoli: tender strips of steak and crisp broccoli florets in a rich ginger and garlic sauce. You don’t need a wok — just a large skillet — and the ingredients are all easy to find at most supermarkets.

What you’ll need to make Beef with Broccoli


Instead of the traditional flank steak, which can be tough, I use a tender flat iron steak. It’s a lesser known cut of meat that is usually sold near the flank and skirt steaks. It’s actually the second-most tender cut after the filet — try it, it makes all the difference!

How to make Beef with Broccoli

Begin by slicing the beef into 1/4-inch slices.


Add 1 tablespoon each soy sauce and Chinese rice wine (or dry sherry) and let marinate while you prepare the rest of the ingredients.


Next, chop the scallions, garlic, and ginger. It’s important to have all of this done before you start cooking because the dish cooks very quickly.


Next, prepare the sauce. It’s a blend of Chinese rice wine (or dry sherry), soy sauce, oyster sauce (a viscous dark brown Asian condiment), chicken broth, sugar, and sesame oil.


First, combine the remaining 3 tablespoons of soy sauce with the cornstarch and stir with a fork until the cornstarch is dissolved. Then add the remaining 3 tablespoons of Chinese rice wine (or dry sherry), oyster sauce, chicken broth, sugar, and sesame oil. Stir and set aside.


When you’re ready to cook, heat 1 tablespoon of oil in a large sauté pan or wok over high heat until smoking. Add the broccoli and stir-fry for 30 seconds, then add the water.


Cover the pan with a lid (or tightly with foil) and lower the heat to medium; steam the broccoli until tender-crisp, about 2 minutes, then transfer to a paper towel-lined plate.


Wipe any excess water out the pan. Increase the heat to high and heat another tablespoon of oil in the pan until smoking. Add half of the beef, so that it is in a single layer.


Cook without moving until the beef is well seared, about 1-1/2 minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate.


Add another tablespoon of oil to the pan and heat until smoking. Put in the remaining beef and cook without moving until the beef is well seared, about 1-1/2 minutes. Next, add the garlic, ginger, and scallion whites.


Cook, stirring constantly with the beef, for about 30 seconds.


Return the reserved beef and broccoli to the pan, along with the reserved sauce and scallion greens.


Cook, tossing and stirring constantly until the sauce is slightly thickened, about 45 seconds.


Serve with rice and enjoy!


Note: The sauce for this recipe (not the method) is adapted from one of my favorite food columns, The Food Lab on Serious Eats by J. Kenji López-Alt. You can see his recipe here.

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Beef with Broccoli

This beef with broccoli is perfect for when you’re craving Chinese food but don’t want to go out.

Servings: 4
Prep Time: 30 Minutes
Cook Time: 10 Minutes
Total Time: 40 Minutes


  • 1 pound flat iron steak, cut into 1/4-inch thick strips (flank steak, skirt steak or hanger steak may be substituted, but won't be as tender)
  • 1/4 cup soy sauce (use gluten-free if needed)
  • 1/4 cup Shaoxing wine (Chinese rice wine) or dry sherry
  • 2 teaspoons cornstarch
  • 1/4 cup oyster sauce
  • 1/3 cup low sodium chicken broth
  • 1 tablespoon sugar
  • 1 teaspoon Asian/toasted sesame oil
  • 4 scallions, whites finely sliced, greens cut into 1/2-inch segments on the diagonal, reserved separately
  • 3 cloves garlic, minced
  • 1 tablespoon finely minced fresh ginger
  • 3 tablespoons vegetable oil
  • 1 pound bite-size broccoli florets, from about 1-1/2 pounds broccoli crowns
  • 1/3 cup water


  1. Combine the beef with 1 tablespoon of the soy sauce and 1 tablespoon of the Shaoxing wine (or dry sherry) in a bowl and toss to coat. Let marinate for 30 minutes at room temperature or 1 hour in the refrigerator.
  2. Meanwhile, combine the remaining 3 tablespoons of soy sauce with the cornstarch and stir with a fork until the cornstarch is dissolved. Add the remaining 3 tablespoons of Shaoxing wine (or dry sherry), oyster sauce, chicken broth, sugar, and sesame oil. Stir and set aside.
  3. Combine the scallion whites, garlic and ginger in a bowl and set aside.
  4. When you're ready to cook, heat 1 tablespoon of oil in a large sauté pan or wok over high heat until smoking. Add the broccoli and stir-fry for 30 seconds, then add the water. Cover the pan with a lid (or tightly with foil) and lower the heat to medium; steam the broccoli until tender-crisp, about 2 minutes, then transfer to a paper towel–lined plate.
  5. Wipe any excess water out the pan. Increase the heat to high and heat another tablespoon of oil in the pan until smoking. Add half of the beef, so that it is in a single layer, and cook without moving until the beef is well seared, about 1-1/2 minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate.
  6. Add another tablespoon of oil to the pan and heat until smoking. Add the remaining beef and cook without moving until the beef is well seared, about 1-1/2 minutes. Add the scallion whites, garlic and ginger mixture and cook, stirring constantly with the beef, for about 30 seconds.
  7. Return the reserved beef and broccoli to the pan, along with the reserved sauce and scallion greens and cook, tossing and stirring constantly until the sauce is lightly thickened, about 45 seconds. Transfer to a serving platter and serve with rice.

Pair with

Nutrition Information

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  • Per serving (4 servings)
  • Calories: 369
  • Fat: 21g
  • Saturated fat: 5g
  • Carbohydrates: 17g
  • Sugar: 6g
  • Fiber: 4g
  • Protein: 28g
  • Sodium: 1523mg
  • Cholesterol: 77mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • Top notch recipe. Easy to follow instructions with great flavour. We love Chinese food but finding great recipes is hard to come by. I know you have a fair number of Thai recipes. I really hope you will tackle more of the Chinese restaurant favourites.

    • — Marlynne Potter on September 8, 2020
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  • A total winner! 5 stars plus, and so easy to make.

    • — Kelly G on August 27, 2020
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  • Hi Jenn — I just made your beef and broccoli and loved the taste (and so did my family)! At first I thought I’d made a mistake because the sauce was very thin — but now I see from the picture accompanying this recipe that you intended for the sauce to be thin. For those of us who like a thicker sauce, what change would you recommend we make? Is it as simple as adding a bit more cornstarch, or would you suggest another method?

    Thank you again for the unparalleled recipes you make available to us home cooks for free. I know I speak for many when I say how grateful I am for you!

    • — Monique on August 21, 2020
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    • Yes, if you want the sauce a little thicker, just add a bit more cornstarch. (And so glad you like the recipes!)

      • — Jenn on August 22, 2020
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  • Hi Jenn. Excellent recipe! Only thing I did different was use formerly grilled rib roast from freezer. I thawed it, sliced it and let it sit with soy sherry and a little extra cornstarch. Wow what a way to use leftover excellent meat and get the broccoli in diet.

    • — Shannon on July 26, 2020
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  • I’ve made this twice now and there’s just one thing I cannot get right. The sauce will just not thicken up at the final step. I am not sure if it’s the type of pan I used (Dutch oven) or if the heat was not high enough. Both times I have ended up with a very thin sauce (still delicious!). Hope you can help!

    • — Michael on July 22, 2020
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    • Hi Michael, are you making any changes to the recipe?

      • — Jenn on July 22, 2020
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    • I had this same problem. I agree that the flavor was delicious but the meal would have been even better if I had been able to get the sauce to thicken. I will make again and maybe add a bit more cornstarch next time

      • — Monique on August 21, 2020
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  • Can I use arrowroot powder to sub for cornstarch? Haven’t made this yet, but it looks delicious.

    • — Mary on July 9, 2020
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    • Sure, Mary, that should work. Hope you enjoy!

      • — Jenn on July 9, 2020
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  • I liked this dish a lot, but had some issues, which were probably my fault. I anticipated a more flavorful sauce. I almost forgot the sugar, and added it a bit too late, but still, I thought the sauce would have a deeper flavor. I didn’t get a lot of either the ginger or garlic flavor in the sauce. I looked at several local stores, but was unable to find the Shaoxing rice wine (I used a more generic rice wine). That may have been the culprit. I will continue to look for it….perhaps in an Asian market.

    • — PaulainVA on June 27, 2020
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  • This was the best version of this I’ve every had! I used hoisin instead of oyster sauce. So happy to have found this site!

    • — Clifford Vaught on June 20, 2020
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  • Hi Jen, as I have allergies what can I substitute for the oyster sauce or just leave it out? Thank you

    • — Mim on June 14, 2020
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    • Hi Mim, Hoisin sauce is a reasonably good substitute for oyster sauce. Enjoy!

      • — Jenn on June 15, 2020
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  • Jenn I’ve been making beef and broccoli for a long time but this was by far the best recipe I’ve ever used. It came out perfectly and my wife and I enjoyed it very much. Usually I have enough left over for a lunch or 2 but tonight we ate it all. Well done!

    • — Jeff Londoner on May 11, 2020
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  • This is a very easy recipe, so delicious and authentic. Couldn’t find a flat iron steak so I used Rib Eye and it was very tender. Also microwaved the fresh broccoli florets for half the time indicated in the packaging then added them at the end with the sauce. Thank you for another great recipe.

    • — Niki on May 8, 2020
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  • My daughter gave me your cookbook for Christmas. I had been making your recipes for some time and we love them all.
    Jenn, what is skirt steak/hanger steak? I am making this with sirloin steak. Hope it is OK. Your Asian Beef Bowl is a big hit in our house.

    • — Shirley Limoges on May 2, 2020
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    • So glad you like the recipes! I’ve never made this with sirloin but a few readers have commented that they have and have been happy with the results. Please LMK how it turns out if you try it!

      • — Jenn on May 3, 2020
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  • I made this with flap loin steak sirloin tips that I was subbed for a grocery delivery and frozen broccoli. I will use the remainder of the meat for the Carne Asada dish which I also love. i had made this beef with broccoli before and even though tonight’s broccoli was a bit soggy as it wasn’t fresh and with an unknown meat cut, the meal was still delicious, and my broccoli-hating husband loved it and said the broccoli makes it better. My 13 year old also said my (aka Jenn’s) Asian dishes are really good!

    • — Janet on May 1, 2020
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  • Was too salty the first time so I waited until the end to put in the soy sauce this time and only used 1 TB. I added 1/4 cup of half and half at the end to further tone the saltiness down. Also used 1/2 of the fresh ginger. Served with fried rice. It was good.

    • — Cheryl Graham on April 28, 2020
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  • I have been making this recipe several times a month since I first saw it. Wife and I both love it. Had been making it using Skirt steak until last night when I used the Flat Iron steak. I won’t be going back to using Skirt anymore. Another Delicious Recipe!!

    • — Robert H. Gibbs on April 27, 2020
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  • Would not make this again! Waste of money and time making this recipe. I have had great results with all the other recipes on this site.

    • — Pat on March 28, 2020
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    • Can you explain why you didn’t like it.

      • — Karen on March 30, 2020
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      • Made this for dinner tonight, it was absolutely delicious! Better than takeout!😁

        • — Lisa on April 5, 2020
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      • AMAZING! We made this tonight with chicken (no beef in the house) It was gorgeous and perfect beats takeaway hands down (other than the dishes after 😂) thank you!

        • — Alison on April 19, 2020
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  • This was delicious! and will be a repeat at our house! I could not find flat iron steak in my town so used flank steak. Next time I will double the sauce as it was so good. Thanks Jenn!

    • — JE on March 25, 2020
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  • Hi Jenn, is Flank steak usable in this recipe?! I couldn’t find Skirt steak. #bummer
    ALSO there was NO fresh Ginger, can I use powdered ginger?!? Thanks!
    PS. I’ve made this before and it was DELISH!!!

    • — Gigi B on March 21, 2020
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    • Sure, Gigi, just be careful not to overcook it. Enjoy!

      • — Jenn on March 22, 2020
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    • Hi Jenn! Loving your recipes! I haven’t made this one yet but can’t wait!!!
      I’m unsure what the alternative is to flat-iron steak in South Africa? Would fillet work instead? Thank you! Krystle

      • — Krystle on September 16, 2020
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      • Hi Krystle, Glad you’re enjoying the recipes! You can use flank steak in place of flat iron but try this tenderizing technique first. Please let me know how it turns out!

        • — Jenn on September 16, 2020
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  • I made this recipe tonight for dinner. It was excellent! My hubby doesn’t like ginger, so I halved the amount. I’ll definitely be making it again.

    • — Bonnie on March 3, 2020
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  • I made this. Was super easy. Surprisingly it turned out very well. Tasted very authentic. I kinda wished there was measurements, but I managed

    • — Sammy on February 27, 2020
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    • Hi Sammy, So glad you enjoyed this even without the ingredient amounts! I actually do have a full recipe for it — If you scroll down a bit to under the pictures on the page, you’ll find the recipe. Alternatively, at the very top of the page, under the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies! 🙂

      • — Jenn on February 28, 2020
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  • I truly look forward to my weekly emails from Jen and love her cookbook. I previously made this recipe with beef and found it to be my best ever effort at preparing a stir fry. I made it with chicken last night and with the recommendation of cooking the chicken for a shorter amount of time, it resulted in the perfect chicken and broccoli recipe! As a caution to the gluten free cooks, please be advised that oyster sauce has gluten in it. I am unaware of a grocery store variety without wheat.

    • — Kathy M. on February 8, 2020
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  • Oh my gosh this is heaven! I followed the directions precisely and I can tell you this is the best beef with broccoli that I’ve ever had. Thank you Jenn!

    • — Luanne on January 14, 2020
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  • I have made this a number of times and it is, without fail, a HUGE hit. I read through some of the more recent reviews and took a reviewer’s suggestion to substitute hosin sauce for the oyster sauce. I like a sweeter sauce and this did the trick, though the original recipe is also outstanding. I pan fried some tofu coated in Chinese Five Spice as well and then added it for volume. I also cooked some sliced orange peppers along with the broccoli. Jenn, you continue to be my go-to for all my meal planning. Thank you for being such a consistently delicious resource for this working mama.

    • — Elizabeth on December 30, 2019
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    • ❤️

      • — Jenn on January 2, 2020
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  • This was easy and tasty but WAAAAAY too salty. Next time I will use water instead of chicken broth and hoisin instead of the oyster sauce.

    • — LH on December 13, 2019
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  • My husband and I really enjoyed this beef and broccoli recipe. I was thinking I would like to replace the beef with chicken. Please advise.

    • — Kathy M on December 2, 2019
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    • Glad you enjoyed it. The method and timing would be the same for chicken. I’d love to hear how it turns out!

      • — Jenn on December 3, 2019
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  • I plan on making the Beef with Broccoli, and I see that I can substitute dry sherry for the Shaozing wine. Can you tell me if dry sherry is the same as Sherry cooking wine (Holland House brand)? I love your recipes and can’t wait to try this one!

    • — Tricia on November 8, 2019
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    • Glad you like the recipes, Jackie! Generally, I avoid “cooking wine” as I just don’t love the quality. But I think you should be fine with it here as calls for a pretty small amount. Hope you enjoy the dish! 🙂

      • — Jenn on November 8, 2019
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      • Will rice vinegar or white wine work as a sub? Thanks!

        • — Hilary on May 14, 2020
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        • Hi Hilary, it will provide a bit of a different flavor, but white wine should work here. Hope you enjoy!

          • — Jenn on May 19, 2020
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  • I have been searching for three years for a decent beef and broccoli recipe. This is the best one…hands down.

    • — TC on November 6, 2019
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  • THIS!!! Is a spectacular flavored dish. It does not disappoint. Flavors/seasonings are great. Next time I’m going to dble the ingredients for the sauce. I like “sauciness” 🙂. Thank you Jenn for you sharing such wonderful recipes ; I’ve not prepared one yet that isn’t tasty ! I appreciate the time you put into sharing the tips/recipes. And my family thanks you too 🙏🏻

    • — Nancy W. on August 6, 2019
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  • This is an outstanding recipe. Very flavorful, served over rice it was a complete meal. The first time I was not as prepped as I should have been, so it seemed more difficult. This time around much easier following your directions to have everything prepped and ready to go. Plenty of sauce so having leftovers was great. This is as good as the chicken and cashews recipe. Thank you for so many good recipes with specific instructions.

    • — JoAnn Wagner on July 1, 2019
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  • Very good. It’s a little difficult to find a flat iron steak, so I asked the butcher what to substitute that would be close and he recommended a top sirloin, so I went with that. It was great. I served it with your delicious Perfect Basmati Rice. It sort of needs the rice to mute/blend the flavors a little bit, if you try the beef/broccoli by itself the flavor is a little strong (fine for me, but both kids said it was better with the rice). Great recipe, thank you! Love your website, the recipes are complicated enough that I feel like a “chef” but not too much so!

    • — Sue on June 28, 2019
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  • This was really good, so much better than any takeout I’ve gotten in the past. Added a couple Tbsps of sambal oelek for my heat-loving family. Thanks so much for another great recipe!

    • — Donna on June 5, 2019
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  • This was such a delicious recipe. I used venison steaks because that’s what I had, and I added mushrooms, but otherwise followed the recipe and it was such a winner!

    • — Addie on April 12, 2019
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  • This is a favorite of my grandchildren ages 13 and 15. Have made it several times for them and now that they are learning to cook with me they can help with the prep and the finishing. Our whole family feels that the broccoli should be doubled in the recipe. I did that last time and it was perfect. Thanks!

  • Hi! Every recipe of yours that I’ve tried is fabulous. The Beef with Broccoli is a family favorite-I make it a few times a month. Didn’t change a thing, it’s perfect as it is. All every your recipes are delicious!!

    • — Nancy on April 11, 2019
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  • This is so delicious. The first time I made it, my husband told me to keep this in rotation. I’ve made it a few times now and follow it exactly and it comes out great every time. I do use skirt steak since that is our favorite for meals like this. The key is to really cook it in batches, as Jenn instructs. It keeps the crunch in the broccoli, which I prefer, and cooking the beef in 2 separate batches also keeps the nice flavorful browning that really goes a long way. It rivals any Chinese restaurant beef and broccoli dish.

    • — Kristina on April 11, 2019
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  • We love Asian food my fiancé and I looked for something that we could cook at home instead of eating out all the time. This is now a staple in our home!

    • — Jake H. on April 10, 2019
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  • LOVED this recipe! Better than any restaurant! The only major change I made was slow cooking the beef in the oven (at 180 degrees for 5 hours or so). I used flank steak, and it was delicious. Essentially let beef marinate for 30 minutes at room temperature, then added it to the rest of the ingredients (except broccoli) and cooked in a stoneware pot in oven . I’ve made this at least three times since, always doubling the recipe so we have leftovers. I just steam some broccoli on the side and serve it with hot rice. You can also toss some baby carrots (in a separate container in the oven) and cook for the last two hours the beef is cooking.

    • — Michelle on March 1, 2019
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  • Hi Jenn,

    This recipe is such at hit at my house! After eating it tonight, my 3 year old asked me if I could make it again…for lunch tomorrow!

    Quick question – if I wanted to prep this a few days in advance, could I marinate the meat that long or should I do it the night I am cooking it? I think I can prep everything else in advance. Thanks!


    • — Elizabeth on January 29, 2019
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    • Hi Elizabeth, So glad this is a hit! Because the wine in the marinade is a bit acidic, I wouldn’t suggest marinating this for an extended period of time – sorry!

      • — Jenn on January 31, 2019
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  • Straight from Facebook last night after making and eating this for dinner! Thank you Jenn!

    As a busy mom, working full time and commuting I have found this food blog to be extremely helpful. Real food that is both both basic enough for an almost 5 year old and exciting enough for a plus 45 year old. I have made no fewer than 10 recipes and each one gets rave reviews! I have had to make basic substitutions based on a picky toddlers likes but a piece of cake compared to the alternative. We made beef and broccoli tonight and it got a thumbs up!

    • — Julie on January 29, 2019
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  • This is a fantastic recipe! I followed it exactly as written (used sirloin tip steak from Costco, tho) and it turned out absolutely delicious. Recipes often claim to be as good as take-out–this is the real deal. My husband and two teenagers devoured it. It will now be my go-to for a Chinese take-out fix for sure.

    • — Lisa on January 7, 2019
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  • Very solid Beef & Broccoli recipe. I let the meat marinate in the soy/dry sherry mix for 4 hrs and I think that worked wonders. I basically followed the recipe, but added 2 tbsp of Sambal Oelek (hot chili sauce) and 1/4 tsp hot pepper flakes to the sauce to give it some kick, which worked well. Also, the recipe combines the corn starch right into the sauce before cooking, but for me it’s always worked better to create a slurry (mix the 2 tsp corn starch with 4 tsp water in a cup, put it to the side, and stir it in as needed after the sauce is added to the wok and has gotten hot). Seems to thicken better and faster that way. The dish got very positive feedback and, frankly, blows away any Beef and Broccoli you’ll get from a Chinese take out joint.

    • — Larry on January 7, 2019
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  • Hi Jenn, can I use ribeye steak for this? Hoping so! I want to make this and have ribeye on hand.

    • — Colleen on December 30, 2018
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    • It should work, Colleen. 🙂

      • — Jenn on December 31, 2018
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  • This recipe is simple and delicious! It utilizes things I have in my pantry, and is very forgiving, if one needs/chooses to substitute ingredients. I’ve substituted snow peas or sugar snaps for broccoli, and top sirloin as the beef, all with excellent result. I often double the amount of marinade/sauce, as my family likes things pretty saucy.

    • — Kathy Clemens on December 20, 2018
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  • Fabulous! This also keeps well in the ‘fridge for several days. I used hoisin sauce; used 1/3 cup water rather than low sodium chicken broth. I also added some pre-cooked, blanched green beans and fresh peas.

    • — Karen on December 9, 2018
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  • My children and I love your recipes. They always turn out delicious. I did substitute Hoisin sauce for the Oyster sauce since that’s what I had on hand. I used flank steak and it was very tender and affordable for a fast weeknight supper.

    • — Michelle on December 4, 2018
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  • What are the utensils needed for this recipe?

    • — ryan on October 23, 2018
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    • Hi Ryan, you’ll need a chef’s knife, a large saute pan or wok, and some measuring spoons. Hope that helps!

      • — Jenn on October 24, 2018
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  • Easily my family’s favorite dinner recipe – I find the sauce is always the hardest part to get right when trying to recreate Chinese take-out at home, and this recipe nails it! I recommend buying the ingredients and not substituting – the flavor is worth it and you will use them up putting this recipe into your weekly dinner rotation. Great recipe!

    • — Jen Thompson on October 4, 2018
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  • Best broccoli beef ever!

    • — Elizabeth M Donato
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  • This was outstanding! We moved to a small town a few years ago and I miss having the luxury of visiting authentic Chinese food restaurants. This tasted JUST like Chinese take out but better because I didn’t have that weird filmy/sugary after taste that comes with eating Chinese takeout. I added an extra clove of garlic (I always add extra garlic to everything) and used flank steak (our grocery store has limited options) but other than that, I followed the recipe exactly. Having everything ready to go was great advice too-It took a little while to get everything together but the actual cooking went super fast.

  • Loved it. I made a couple changes. I roasted the broccoli separately, and added in onion. Some fish sauce or fermented black bean paste would push this recipe over the top!

    It’s also nice to finish this with toasted sesame seeds or flax seeds.

    • — Melanie J Marshall
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  • Do you think pork tenderloin would work in this recipe?

    • Hi Jean, I think this is best with beef, but that pork tenderloin would work if you cook it very quickly. Please LMK how it turns out if you try it!

      • Made it last night and it came out really good. The whole family liked it and there were no leftovers. Thanks Jenn

  • Such incredible flavor (and worth seeking out flat iron steak at Eataly in NYC!). My sauce, like a few others, didn’t thicken up and I can’t figure out why.

    • Glad you enjoyed it, Annie! Regarding the sauce not thickening, it could be due to a couple different variables. This link (scroll down to the question about the sauce being thin) may shed some light.

  • J love Jenn’s website and have prepared many of her recipes (we LOVE the pecan-crusted chicken!). This recipe just didn’t work for us. When I saw it added a tablespoon of sugar I was dubious, but followed the recipe. The final result was cloyingly sweet– we actually added soy sauce, which is cliche, and not typical for us — to counterbalance the sweetness. I might omit the oyster sauce, too. I’m an everyday cook, not a chef. I followed the recipe, but wouldn’t make it again.

    • — Deborah C McLean
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    • So sorry this didn’t work out for you, Deborah!

  • We loved this! We did half the amount of beef since my daughter doesn’t like too much meat, but kept everything else the same. Thank you!

  • I’ve made this recipe twice. The flavor is fantastic but for some reason my sauce never thickens up as described. It stays thin and runny so I just drizzle it over the top of my dish at the end. Any suggestions for thicker sauce as described/pictured?

    • Hi Caitlin, Check out this link and scroll down to the question about the sauce being thin – there are a few things it could be. Hope that helps!

  • Hi Jen,

    Can I substitute mirin for shoaxing?

    • Hi Lynda, Mirin is a type of rice wine, so that should be fine. Enjoy!

  • Made last night – husband and I really liked this! Thank you for having reliably good recipes. One question : I substituted Tamari for the oyster sauce because no one in the family can tolerate fish sauce, so I didn’t even want to try oyster sauce. Is there a different substitution I could have tried (for people who are allergic to shellfish for example). The final result may have been a little too salty for that reason. Thanks.

    • Hi Kathie, glad you enjoyed this! Hoisin sauce is a reasonably good substitute for the oyster sauce (and it won’t be as salty with that).

  • This recipe is outstanding. Thank you Jenn for your amazing recipes and such clear step by step instructions. I have used your recipes for several years now and am never disappointed. This has great flavor and has become a house favorite.

  • My family loved this recipe. It isn’t always easy to get my husband and son (10) to eat broccoli but they both said it was delicious. The three of us ate the entire recipe and both son and husband were left wanting more. I used sherry because I couldn’t find Chinese rice wine. I sliced the flat iron a little thinner than 1/4 inch. Otherwise I followed the recipe. I served with brown rice. Excellent recipe that I plan to add to my rotation. I have only recently discovered Once Upon a Chef but I love this site and have already ordered the cookbook. Thank you!

  • I’ve always liked making Chinese recipes because of the flavors and the speed of cooking. Your beef and broccoli recipe is unmatched. The only change I made was to use low salt soy and stock. A new go to recipe. Thank you.

  • I made this for Valentine’s Day for my husband and 3 teenage boys. I cannot tell you how much they LOVED it! They told me it was one of my best dinners EVER! So tender. So flavorful. So awesome! I will make this for my dinner club.

  • After reading other reviews I opted to make this with low sodium soy sauce and low sodium chicken broth and it was fantastic! Will definitely be making again! Plus I discovered a new cut of meat (the flat iron steak) and learned an easy way to steam vegetables that I hadn’t done before.

    • — Tiffany Rodriguez
    • Reply
  • Hi,
    Love your site! Keep up the great work! How can I adapt this for chicken and broccoli?

    • Hi K, The method would actually be exactly the same. I’d love to know how it turns out!

  • Beef and Broccoli is my go to order at any Chinese place. If their beef and broccoli isn’t good I don’t want to eat there. Over the years, I’ve tried several recipes to replicate beef and broccoli but the sauce never turns out and never has the flavor that I want. I found Once Upon A Chef about a year ago and absolutely everything that we’ve tried has been fantastic! I decided to see if Jenn’s beef and broccoli recipe would make the Chinese restaurant cut. It absolutely does!!! I think it’s even better than what you can get in restaurants. This is my go-to beef and broccoli from now on. No need to even go out to eat.

  • I made this recipe with few substitutions.
    – used tri-tip steaks cut into strips as directed , low sodium soy sauce, water instead of chicken broth due to being salt sensitive and mushroom sauce instead of oyster sauce. It turned out delicious. My family loved it. The recipe was easy to follow and less time to make it. No more Beef & Broccoli take outs. Thank you Jenn for posting the recipe. Feel confident to make again and again.

  • One of my all time favorite dishes to make! Jenn’s recommendation to use flat iron steak made for an incredibly tender bite (we live in Georgia and my local Publix always has them available). The sauce is easy to assemble yet so flavorful and delicious!! For my family of 5 (3 teens) I always double recipe and serve with steamed jasmine rice. You won’t want to order take out again, it’s that good!

  • This recipe looks delicious and I’d like to try it with chicken instead of beef. Are there any changes that you would recommend, or can I just make the substitution while leaving everything else as is? I’ve made so many of your recipes since I discovered your site 2 years ago and they have all been delicious. Thank you!

    • So glad you’re enjoying the recipes, Donna! Chicken would be fine here; no changes necessary!

  • I could see how people would think this is salty. I love salt and I didn’t go out of my way to use low sodium ingredients. Different brands have different salt content, so it’s something to pay attention to! My boyfriend and I are really good home cooks (I’m almost modest. Both worked in commercial kitchens) and I made this as an easy weeknight meal. I was surprised to hear my boyfriend say that it was one of his favorite things I’ve ever made! Considering we’ve been cooking for each other almost daily for the past 4 years, that’s huge. I just wanted to leave a review to say that you’re my absolute favorite food blogger! Your recipes are fresh and sophisticated without being pretentious and you don’t use canned crescent dough, etc regularly. I first came to your site while looking for a Caesar dressing recipe (the. best.) and have since made several things. It’s clear you know what you’re doing and that you test the recipes. I enjoy that you post photos of important steps and don’t share 700 photos of just the finished product. Anyway, I’m done gushing and need to find a recipe to make for dinner, but wanted to let you know that I can’t wait for your cookbook!

    • Thanks for the sweet note, Hannah– you made my day! (And glad you enjoyed the Beef with Broccoli 🙂

  • I’ve been looking for a beef and broccoli recipe for a while so I was glad that I found this one. I actually use low-sodium soy sauce in addition to low-sodium chicken stock and I found that the salt level was not overwhelming and it came out tasty.

  • Is Mirin the same as rice wine?

    • Mirin is just a type of rice wine. Hope that helps!

  • I made this last night. It was ok, but in defense, knowing I detest oysters, I should have simply not used the oyster sauce. But wanting to give the recipe an honest look, I followed it to a tee, and used low sodium soy as well. It was good, but I could taste the oyster way more than desired for my pallet. The recipe was very easy, and I know I will use it again but without the oyster sauce. I also used my favorite cut of meat which is top sirloin, a good choice as it is always tender.

  • I thought this was great… My husband had been in the hospital and needed to build himself up and I thought this would work really well for him and he LOVED IT!!! The broccoli was great and I was happy to have a meal I could make quickly and also he was so glad to be home and to have “real food” instead of hospital fair…. so he and I were both thrilled… I have tried several of your dishes and loved them all… Thanks for making my honey happy!! Married 53 years!!

  • Tasty and beautiful! This dish is easy to put together if you use the technique of mise en place…( french for have everything chopped,diced,and measured before you begin) I found grass fed beef, a 10 oz pack, and it was enough for three….my husband hates broccoli, so I used a bag of small, red orange,and yellow peppers, sliced thin, and it was beautiful….also followed the advice of others and used low sodium could always have full strength on the side, but I felt the reduced soy sauce was just enough. Next time I might add a dash of red pepper flakes for an added kick…..will try it with chicken also…a nice Sunday supper!

  • Agreed. ..way too salty!! Wow. …almost inedible

  • WAY too salty. Made extra for leftovers that I don’t know if I’m going to be able to use. Disappointed.

    • Agreed!

  • I followed the directions as written with the only exception being the cut of beef. I opted for a rouladen cut which was cheaper and worked out just fine.
    The textures of the dish were great. Tender meat, crisp broccoli, relatively thick sauce. My children really enjoyed the flavor but I found it a bit too salty for my liking. I added a trivial amount of sugar to see if it would help, but it didn’t.
    I wanted to give this dish 5 stars as I feel the rest of your recipes (that I have attempted) are deserving of.

    What do you recommend I try next time to mask the saltiness? Maybe low sodium soy? I thought about rice wine vinegar, but didn’t want to change the flavor profile of the dish. Thanks for sharing great tips and great recipes.

    • Hi Jen, sorry to hear you found this a bit too salty– Yes, the easiest way to reduce the salt here is to use low-sodium soy sauce. Hope that helps!

  • Outstanding. I followed your recipe exactly using flat iron steak. This was the second recipe of yours I have tried and again another 5 stars. My goal is to make one of your recipes a week. So glad I stumbled into this site.

  • I normally don’t give a review but I have to on this one. Beef was hard I don’t think frying it is a good idea. Too much soy sauce. Definitely will not make this one again.

    • Hard beef means you overcooked it. When slicing beef this thin it does n’t take long to cook, especially when cooked on medium-high to high heat in pan or wok.

  • I’ve made many versions of this same recipe, but this one is way out front. There is so much flavor in this recipe, you’ll want to have it weekly. Loved it!

    • — Nicki Howerton
    • Reply
  • Easy and scrumptious!
    Also once you have all of these ingredients on hand it’s an even easier …deserves to be repeated often meal.
    I use chicken breast tenders as an option instead of flat iron steak in my rotation.

  • Great recipe! It’s on my weekly rotation!

  • Did this backwards. Bought supplies (beef, broccoli) and then tried to find a recipe. This one was close enough. I didn’t have sherry so I just used some rice vinegar. Didn’t have spring onions. Added some shredded carrots for color Used low-salt soy. I served it with a side of cauliflower/basmati rice mix. Huge hit! Both my son and husband asked me to make it again. And this was the first time I made broccoli this way and I kid you not, my 12 year old said “this broccoli is yummy!” (and he is not a particular fan of green veggies). It is saltier than I normally like (even with low-salt soy), so won’t go in my monthly rotation, but will certainly make it a few times a year. Yay!

  • Served this with homemade fried rice. It was delicious! This is my new go to beef and broccoli

  • I have made this recipe before and it is amazing, but I am curious about making it in a crock pot. Is this possible? How long would I need to cook it using flat iron steak?

    • Glad you like it, Michelle! I do think this would work in the slow cooker. I don’t use a slow cooker much, so, unfortunately I can’t tell you if the recipe would need to be modified at all. These tips may be helpful, though.

  • Great recipe; will definitely make again.

  • Agree that this was really good–but also a bit too salty (I didn’t have low-salt soy, but will try to find that). I also used beef broth instead of chicken broth to up the flavor, and added a bit more ginger. This is a great recipe though that can be adjusted to everyone’s preferences! Easy to make, and much healthier than takeout.

  • I made this tonight. The flavor was good (loved the sherry), but the dish was overwhelmed by the soy sauce (salty!). I was surprised, as I typically have a pretty heavy hand with salt when cooking, and I used reduced sodium soy. Probably would cut the soy in half if I made it again.

  • Made this dish tonight & Paired with perfect jasmine rice. I did everything the same except cooked in a wok. The cut of meat you noted was perfect – very tender!!! We thought it was pretty good but after reading the comments was expecting it to taste as good or better than takeout & it was good but not that close to takeout we felt. I also used low sodium soy sauce after reading all reviews & felt the dish was perfect in regards to the saltiness of the dish.

  • This was a super recipe for a novice cook ! I had no sherry and used crown royal – I’m Canadian !- and it was still super. I love the pictures – thanks so much for your great site!

  • I have made other beef with broccoli recipes, but this is by far the best. Extremely flavorful.

  • I’m looking forward to making this tomorrow. I don’t have oyster sauce but I do have fish sauce. Do you think that will work?

    Thanks for all of your wonderful recipes. It’s one of my go-to sites. : )

    • Hi Kerry, I definitely would not use fish sauce here – it will be way too strong. You could hoisin sauce though. Hope it turns out!

  • This recipe was easy to make and husband really liked it- enough to ask for it again later. The sauce is just delicious! I did not change a thing.

  • I cooked this quick and easy recipe for my daughters family and it was the first time her 3 year old tasted beef. She was hooked and asked for 3 and 4 servings. It helped introduce your site to my daughter, which she now looks forward to in her inbox. I love Chinese food but hate eating at Chinese restaurants, so this satisfies my palate. Delicious!!

    • I’ve sent many people to this site, too. When I’m looking for a recipe, I start off with this site. Jenn is the bomb. (Can’t tell you how many times I’ve made that Ceasar

  • This was delicious, and an easy weeknight meal. I make stir fry a lot, but have never added sherry to the sauce before, but it really made a difference. I will definitely be using sherry again in the future.

  • I can only find Shaoxing Rice COOKING wine. Is this what you use? I understand it has more salt than wine sold without the word “cooking” on the label. Haven’t cooked this yet. Thanks.

    • Hi Debby, In general, I like to avoid any wine that specifies that it’s “cooking” wine; I just don’t love the quality. But I think you should be fine with it here as calls for a pretty small amount. Enjoy!

  • Made this tonight and it was great!! Thank you Jen! ?

  • Can you buy brown sauce used for beef broccoli?

    • Hi King, I think the fresh sauce is best here, but I guess you could do that for a shortcut.

  • Hi Jenn- I have made this a few times before with fantastic results! Thank you for the wonderful recipe- I use your method here just to cook broccoli sometimes too (:

    So now the query- I’m trying to make some meals ahead to freeze. Do you think I could make this in its entirety and then cool and freeze it for later?

    • So glad you like it April! While I think this is probably best fresh, I think you could get away with freezing it.

  • I practically licked the bowl clean, the sauce is so delicious! I served this with white jasmine rice, which beautifully absorbed the sauce. Thank you for the precise instructions re: cooking the beef. It was just right (not overcooked, as I always fear it will be when I stir fry beef!), and my family loved it.


    • Hi Virginia, glad you like the recipes and sorry you found this one to be too salty. The easiest way to reduce the salt here is to use low-sodium soy sauce. Hope that helps!

  • Hi Jenn. Looking forward to making this dish soon. Do you have any suggestions on what to look for when buying flat iron steak? I’ve tried it before a few times and it’s always tough. Thanks!

    • Hi Kerrie, Usually flat iron steaks have a lot of marbling and are very tender, unless you cook them well done. However, if they are not cut properly, they can have a tough membrane that runs through the middle. Make sure to ask your butcher if it has been removed. Hope that helps!

      • Is a flat iron steak different from a skirt steak?

        • Hi Kerrie, Yes, they are different cuts from different parts of the cow. See here for a good description of both cuts.

  • This dish had so much flavor! My husband saw me get the oyster sauce out and he was hooked…no leftovers. Once again, your recipes do not disappoint. Thanks so much.

    • — Rachel Allegri
    • Reply
  • I could not find the rice wine, any suggestions?

    • Hi Denny, Dry sherry works great here too!

      • Sake works great.

  • Great recipe and so easy. I don’t do veggie oil so subbed with peanut oil, and subbed out cornstarch with arrowroot.

  • Looks so easy!! What other cut of beef could be used? I was actually looking for a beef & broccoli recipe & it looks like I may have found it!

    • — Cathy Berthier
    • Reply
    • Hi Cathy, You can use flank steak but just be careful not to overcook. Hope you enjoy it!

  • Love this receipe. The entire family pulls up a chair for this dinner favorite. The kids have asked me to double this recipe every time.

  • I tried this last night and it is delicious ! Hanger Steak is a cut of meat that I have never used before and it is a revelation…absolutely tender and so flavorful. The recipe definitely provides enough for 4 servings. I cut my broccoli pieces too small-bite sized- and they were a little overcooked. The pieces will be cut slightly larger next time or cooked less.

    • — Kathy Vukasovich
    • Reply
  • This is a keeper! I added an extra step by stir frying some red bell pepper strips and mushrooms and it turned out great. I like salt but would probably use low sodium soy next time.

  • love this recipe! By far the best beef and broccoli recipe I’ve made. Kid approved too.

  • My husband loves this recipe and we have it once a week. This puts the local Chinese restaurants to shame.

    • — Nicki Howerton
    • Reply
  • What’s a good substitute for the oyster sauce? There was none to be found at my grocery store.

    • — Steffanie Williams
    • Reply
    • Hi Steffanie, Hoisin sauce would work here too. Enjoy!

  • This is a very tasty dish! . I used reduced sodium soy sauce and chicken broth- it came out great! I will add this to my ‘go to’ recipe collection.

  • Tasted great, I used chicken!!

  • My substitution would only be to use reduced/ low sodium soy sauce!!

  • This was absolutely fantastic. One of the best online recipes I’ve found to date… I did add extra veggies to make the dish into a more traditional stir-fry. Such as mushrooms, red pepper, carrots, and onion.

    Not sure how I stumbled upon this, but soo glad I did. This has been added to our rotation of “regulars”! Thanks for posting!

    As some have stated, it is a bit on the salty side… I personally enjoyed it, but I could see where it may be a bit much for some.

  • so….this is really, really delicious. I love salt, and it was pretty salty for me – I didn’t have low sodium soy (nor low sodium chicken broth). But it is a TOTAL keeper. I added some additional veggies, but there is no need to. Great as it. THANK YOU!

  • Thank you for the recipe. Just made this tonight and it was delicious! I added some shiitake mushrooms and Chinese leeks to it too. SO much flavour, so yummy!

  • This was a great recipe. I even added some yellow peppers and mushrooms for color and flavor. My whole family loved it. I doubled it and it was all gone!

  • Hi Jenn!
    You have inspired me to pieces!! A quick question for this dish: I don’t have Chinese Rice wine or dry sherry-anything else I can use without tarnishing the dish? ( I have rice wine vinegar.. 🙂 Thanks!

    • Hi Sarah, Thanks for the nice words! Unfortunately for this dish, there’s no great substitute for the wine/sherry — you could try replacing it with chicken broth. Also, one reader used Japan sake and was happy with the results. Hope that helps!

  • After doing my homework on reviews and recipes, I decided to give this one a try. A couple of initial reasons I felt confident to try this one were, the step by step pictures (greatly appreciated), the reviews, and simplicity of the ingredients. Okay, now for the moment of truth. One hour before my son’s football game, needed to start dinner and make sure it was ready before the game. Took me 1 hour from start (literally getting ingredients from refrigerator etc) to complete, ready to eat. My family and I are what you would call “gourmet eaters”, very picky, very critical etc…. My 10 year son, my husband (who does most the cooking since his dad was a chef in an Italian restaurant forever!) and me, Chinese food snob, LOVED IT! Used low sodium chicken broth and soy sauce and followed directions (and pictures) step by step. Amazing dish, will definitely make over and over! Thank you for sharing!

  • So delicious and easy! Good call on the flat iron steak, it was very tender. The sauce was just thick enough and so tasty. I’ve never cooked broccoli that way before and it turned out perfectly.

  • I made this last night and my husband and I thought it was delicious. I read the reviews about it being salty, so I used half low sodium soy sauce and half regular. I thought it was perfect, but my husband thought it was a tad on the salty side. Next time I’ll use all low sodium soy sauce. I can always add salt to my portion.
    Thanks for another great recipe Jenn! Today I’m making your Coconut Pie for my husband’s birthday. It’s his favorite!

  • Very tasty overall and my husband loved it. I agree about this being too salty for my palette and that was using low sodium soy sauce. I will tweak it next time and add less soy sauce and use brown sugar instead of white for a little more depth. Great advice on the type of beef to use as it was cooked to perfection following the directions. I added mushrooms to the broccoli for more veggies and might add red peppers as well for next time. This is a great alternative to take out and way healthier.

  • I cannot believe how salty this was. I read every review and felt confident the meal would turn out awesome. The moment I bit into my dinner I had to throw it out. I have never made a review before but this pissed me off so bad. I should have known 1/4 cup of soy sauce was too much. Thanks for nothing and a $20 waste of ingredients.

    • Sara, if you had read the reviews like you say you did, you would have seen many people said it was salty, and many subbed reg soy for low sodium. Nobody forced you to try this recipe, you chose to. Everybody’s tastes are different. Nobody can gaurantee you will like the meal, even if 1000 people love it. If you don’t want to “waste” your money, stick to what you know. Do us all a favor, and try not be such a hateful wench!

      • I’m going to give it a try just because I love this response. thanks

        • Great response! I’ve tried more then 10 of your delicious recipes! Not one was bad..I’m making this one tonight! Thank you!

  • Jen,

    1. I’m not big on beef
    2. I don’t trust that recipes are going to have enough taste due to chefs being afraid of salt
    3. Stir fries can so easily go wrong

    However you my friend have truly found your calling! This is the 2nd recipe I’ve made from your site! I’ve been labeled a food snob and there isn’t one thing I’d change about this recipe! Absolutely delish!!! Two recipes down, many more to go.

  • This was hands down the best stir fry I have ever made, I mean restaurant quality, and my stir fries are usually awful, I’m so glad I found this, my oldest daughter told me she’d like more of this more often.

  • Made this this week and loved the flavor. Quick question- I bought some ingredients for this I don’t usually use- should I refrigerate the sherry and sesame oil now that they are open or ok just to leave in pantry? Thanks so much!

    • Hi Sara, I would refrigerate both.

  • I just finished eating my meal & can’t believe how delicious it turned out. If it’s humanly possible to ruin a recipe I will do it! But your step by step instructions & pictures were incredibly helpful. I can’t wait to try another recipe. Thank you?

  • Was searching your website for a quick, delicious and easy meal for dinner when I came upon this recipe and I have to say once again, another amazing recipe. Thank you for your website, it provides delicious, yet elegant recipes whether you are short on time during the week or have the time on the weekends. I hope some day you write a cookbook, I would one of the first ones in line to purchase it! Thank you!

  • I made this last night and it was a hit. I think it was a little salty so I will try low sodium soy sauce next time. I also used top round beef already sliced from the grocery store. The package said for fajitas or stir-fry. It was perfect.

  • Hi, would it be a problem marinating the beef for longer than 1 hour in the refrigerator, say for about 4 hours? The timing and prep time would work better. Thanks

    • No Andy- that would not be a problem at all!

  • Love this recipe. I used extra veggies I had on hand & dumped them in there. Delicious.

    Would this work in the slow cooker?

  • Made this last night and it was really good. Definitely will make this again. My husband thought it was a little too salty so next time I will use low sodium soy sauce and also cut down a little on the fresh ginger.

  • Made this with London broil. This was so amazingly tasty!!! Made a double portion & used Costco frozen broccoli that I partially cooked in microwave; then I only used 1/2 amount of water & cut steam time by half. I also used the chinese wine. My husband loved it!!! He asked to have grape tomatoes added at the end when the liquid was added. The consistency of the sauce, the smell, the look… looked & tasted better than any chinese restaurant! I also used an enamel lined cast iron large pot to cook it instead of a pan or wok. Very easy to follow directions. Will absolutely make this again!

  • I followed the recipe as is and everyone loved it. I plan to make it again.

  • This is the closest thing I’ve been able to make to the real thing, very delicious. However, I feel like the ginger was incredibly potent. Is it really supposed to be a whole tablespoon? It was so strong it was almost burning my mouth. I did mince it pretty darn fine. Is there something I’m missing? Again, I love all the recipes here, and this one was delicious, but did anyone else feel the ginger was a bit intense? Thanks!

  • Hi Jen, My family and I love all your receipes I have made, which are many!! I want to try this Beef and Broccoli but I’m having a hard time finding flat iron steak 🙁
    Any suggestions?? Thanks so much

    • Hi Vicky, You can use flank steak but try this tenderizing technique first: Please let me know how it turns out and glad you are enjoying the recipes!

      • Think you Jen!! It was delicious. I used the flank meat and used the baking soda as a tenderizing technique and it definitely worked! I can’t thank you enough for all your wonderful receipes. I’m so inspired every night to cook!! Any suggestions for a wild rice receipe as a side dish?

        • Hi Vicky, So glad that worked! I’d keep the rice as simple as possible so as not to compete with the beef 🙂

  • This Beef with broccoli recipe is the best home made beef with broccoli I have ever tried and tasted. I have tried many and even tried to create my own concoction. I don’t need to look anymore. To me, it is better than restaurant quality.

    • — Bobbi Jo LaForce
    • Reply
  • I made the beef and broccoli stir fry. It was better than take out from Chinese restaurant. The whole family lived it, even my picky 10 year old son. I will definitely be making this again and again. Everything I made from your recipes have been great. I look forward to making more of your creations.

  • This recipe is absolutely fabulous, and really quite easy! I had never heard of flat iron steak, but it is delicious, and I think it tastes even better than what you get in a Chinese restaurant, where they sometimes tenderize the beef too much! Thank you!

  • Another great recipe. It’s always difficult pleasing an extremely picky 10 year old but you had this mama smiling from ear to ear when he cleaned his plate. Thank you

  • Jenn,

    The only thing holding me back from making this is the oyster sauce…we’ve got a shellfish allergy in our house. Can I just increase the amount of chicken broth or would you recommend a different substitute?

    Many thanks!!!

    • I would try hoisin sauce instead.

    • We keep Kosher. Jenn recommended hoisin sauce and it was delicious. Thanks Jenn!

      • Yay! Thank you!!!

        • It has been almost a month since I said I wanted to try this recipe! I FINALLY made it last night…but with chicken rather than beef.

          Of course it was fabulous. Thanks to the various allergies in our family we haven’t had Chinese food in years. This was quick and very yummy. Definitely worth the wait and I will definitely make this again.

          Thanks, Jenn!!!

  • Thank you, thank you. I’ve been trying to find a recipe for beef & broccoli and have tried other recipes, but this is the closest I have come to finding one that tastes authentic. Just found your site and will be checking your other recipes. I think I`m going to try the asparagus one next, as I am a huge fan of asparagus.

  • Hi Jenn,
    Your Beef With Broccoli recipe is so delicious! I’d love to make it when we have guests. Can the recipe be prepared ahead and reheated?
    We love all your recipes and your photos help a lot. Thanks so much!

    • Thanks, Barbara! Unfortunately, this one is really best made and enjoyed fresh. Reheated won’t be bad — just not quite the same. Sorry!

  • Another successful recipe from onceuponachef. Greatly appreciated the tip to prep everything ahead of time because the cooking time went by really fast. I followed the recipe exactly and found it a bit salty so I will probably substitute low sodium soy sauce next time (there will definitely be a next time!). I also want to try with different veggies and maybe shrimp. My husband and teen daughter loved it. We had enough for me to have leftovers for lunch the next day.

  • I make new recipes all the time but this one is a keeper. Served with brown rice. First time I’ve ever used flat iron steak (found at Whole Foods) and it was perfect in this dish. I used low-salt soy sauce and low-salt chicken broth because the oyster sauce is plenty salty. I used thickish asparagus cut into 1 1/2″ lengths, cooked exactly the same way as the broccoli. I’m going to make it again this week with chicken.

  • This is a delicious and easy recipe. I appreciated the tip about having everything ready to go when you start cooking. It is a very fast meal to cook. I added red pepper as well as the broccoli and it was great.

  • Just tried this recipe, wonderful, easy to prepare, I used low sodium spot sauce because I have to watch my sodium intake, still delicious.

  • made your beef and broccoli a couple of days ago. the whole family LOVED it. my husband didn’t want beef stir-fry because he says it’s always tough. the flat-iron steak was amazing and he agreed. my 6 year-old practically needed a shovel to get it in and then she told her dad he couldn’t have seconds because she wanted it in her thermos for lunch the next day. i have tried dozens of your recipes and loved them all.

    • — Amantha Linkie
    • Reply
  • This was so good and easy to make. I made sure to have everything ready before starting. Next time I will add mushrooms and some pepper flakes .

  • Excellent! Thank you!

  • Excellent, excellent, excellent!

  • made this last night with no substitutions and served it with jasmine rice. it was excellent! my husband and i both had seconds.

  • This is the first dish I have made from your site and it was delicious! The beef was tender and juicy, the broccoli was vibrant and crunchy, and the flavor was exactly the comfortingly familiar taste that I was hoping for. I feel so satisfied. Thank you for sharing your wonderful recipe and instructions.

  • Success! The whole family ate it including my 6 and 8 year olds. Didn’t use oyster sauce. Used Hoisen instead. Could not find flat iron. Used Skirt Steak instead. It was a bit chewy, but no one seemed to mind. Great recipe. Happy Mommy.

    • — melanie forster
    • Reply
  • I made this tonight because I had some strip steaks on hand and wanted something quick. I didn’t use the oyster sauce and added onion and green peppers. I topped with wonton noodles for a nice crunch and made sure I had enough for tomorrow’s lunch. Great recipe!

  • We made this tonight with a Chicken and added water chestnuts– super delish! I bought chicken tenderloins and cut them into thirds. I had a 6 Qt All-Clad pan with lid and it was more than big enough to combine all the ingredients for the final toss. This was a huge hit in our family – Thank you!

  • I am looking forward making and enjoying this recipe. Was wondering if fish saûce can be a substitute for the oyster sauce?

    • Hi April, Unfortunately, fish sauce is not a good substitute for the oyster sauce — hoisin sauce would be a better option.

  • I made this tonight for dinner and it was absolutely delicious.

    I deviated from the recipe in only 2 ways:

    1. I used pre-cut “fast fry” stir fry strips from my local butcher instead of cutting my own strips from a steak.

    2. I don’t have access to chinese rice wine where I am and I’m not a fan of sherry so I used japanese sake instead.

    The food was awesome, but trying to double check the next step on my phone with how quick everything cooks was a challenge. Everytime I opened my phone the page would jump around wasting precious seconds of getting ready for the next step.

  • Made the beef and broccoli last night. Turned out really great. I added water chestnuts and mushrooms to give it more volume since I didn’t have enough beef.

  • Made this last night and it was quick to prepare and delicious, as are all of Jenn’s recipes. I think next time I’d add a little heat via chili oil or some crushed red pepper. But the recipe was perfectly fine as written.

  • Loved it! I did add water chestnuts because I like the crunch. My sauce didn’t thicken as much as I thought it would.

    • Glad you liked it, Tina. For a thicker sauce, you can add a bit more corn starch.

  • This is a wonderful recipe. Loved it. So great to have Chinese without the msg and too much oil. Really easy too.

  • Hi Jenn. This sounds like a very tasty recipe. I love broccoli, especially in stir fries (yum)! However, I cannot use wine or sherry when cooking. Is there a substitute I can use for this ingredient?
    Thanks for sharing.

    • Hi Aminah! Unfortunately on this one, there’s no great substitute for the wine — but you could try replacing it with chicken broth. If you try it, pls let me know how it turns out 🙂

  • Can the beef be replaced with chicken?

    • Hi Paula, Yes, please let me know how it turns out.

  • My husband is allergic to soy. What is another ingridient to substitue the soy?

    • Hi Lilia, Unfortunately there is no good substitute for the soy sauce in this recipe. Sorry!

      • You could use coconut aminos.

      • I made it and we loved..used round steak..beat the life out of it(lol) so very tender.

  • Can fish sauce replace oyster sauce? We keep kosher Thanks!!

    • Hi Alison, I don’t think fish sauce will work. You’re better off trying to find a vegetarian oyster sauce or using hoisin sauce. If you try it, please come back and let me know how it turns out 🙂

  • Can I substitute fish sauce for the oyster sauce?

    • Hi Sarah, Hoisin sauce would be a better substitute for the oyster sauce, but be sure to use a good brand like Lee Kum Kee or Kikkoman.

  • This recipe was delicious as is! Fast and easy, the only addition I made was to add thinly sliced one red pepper to when I sautéed the last batch of beef just for an added crunch and a dash of colour.

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