Beef with Chinese broccoli is a classic Cantonese stir-fry of tender beef slices, crisp gai lan (Chinese broccoli), and a glossy garlic-oyster sauce. The sauce blends oyster sauce and soy for a deep, savory finish that cloaks each bite in umami richness.
This quick, straightforward stir-fry emphasizes texture: succulent, velvety beef, crisp-tender greens, and a light sauce that ties the dish together without weighing it down.
Why this beef stir-fry recipe works
This recipe breaks the stir-fry down into clear techniques that ensure consistent results: properly sliced and velveted beef, separated and timed cooking for gai lan stems and leaves, and a balanced sauce that amplifies but doesn’t overpower.
- Tender, juicy beef: Slice against the grain and use a simple velveting method so the meat stays soft after high-heat searing.
- Crisp-tender Chinese broccoli: Prepare stems and leaves separately so everything finishes at the same texture without becoming limp.
- Clear timing and heat control: The recipe outlines when to raise the heat and when to move quickly so nothing steams.
- Balanced sauce: A garlic-forward oyster-soy sauce that lightly coats beef and vegetables, creating a glossy, flavorful finish.
Ingredients
This dish has three essential parts: velveted beef, aromatics with Chinese broccoli, and a light savory sauce. Each component builds texture and flavor.
Velveted beef (tender and juicy)
Velveting is a simple technique used in restaurant-style stir-fries to keep slices tender and moist.
- Thinly sliced beef (skirt, flank, sirloin tip or similar): lean cuts that cook quickly and stay tender when sliced thin.
- Soy sauce, black pepper, fish sauce (optional): light seasonings for the marinade; fish sauce adds extra umami if you like it.
- Baking soda, water, and starch (tapioca or potato): tenderizes and creates a light coating so the beef remains juicy under high heat.
Aromatics and Chinese broccoli
- Garlic and ginger: finely minced to form the aromatic base.
- Chinese broccoli (gai lan): thick stems and tender leaves with a slightly bitter, earthy bite. Broccolini is a good substitute if unavailable.
- High-heat oil (avocado or neutral oil): for stir-frying without burning.
Sauce (light, savory coating)
- Light and dark soy sauce, oyster sauce: for depth, color, and umami.
- Chicken stock and Chinese cooking wine (or dry sherry): stock keeps the sauce fluid and light; wine adds aroma.
- White pepper, sesame oil, and starch: white pepper for gentle heat, sesame oil for finishing aroma, and starch to lightly thicken the sauce so it clings to the ingredients.
How to make beef with Chinese broccoli
Step 1: Slice and velvet the beef
- Slice against the grain at a 45° angle: Use a sharp, narrow knife and cut as thin as possible (about 1/8-inch). Thin, wider slices sear quickly and stay tender.
- Marinate (liquids first, then starch): Combine soy, seasonings and any liquids with the beef, massage until absorbed, then add the starch and mix to coat. Let rest 10–15 minutes; you can refrigerate longer if prepping ahead.
Step 2: Prepare the Chinese broccoli
- Separate stems from leaves: Gai lan stems are thick and need longer cooking than the tender leaves. Cut stems at a 45° angle into thin slices so they cook evenly and quickly.
- Drain and keep dry: Rinse, then drain thoroughly and keep stems and leaves separate to avoid excess moisture that can make the stir-fry soggy.
Step 3: Sear the beef
- Preheat a large pan or wok: Use at least a 12-inch pan so ingredients have room. Heat over medium until hot, add oil and increase to medium-high. The oil should shimmer but not smoke.
- Sear in a single layer: Add the beef and spread it out immediately. A steady sizzle means the pan is hot enough; avoid overcrowding so the beef browns instead of steaming.
- Sear briefly, then remove: Cook undisturbed until the bottom browns, flip and sear the other side until nearly cooked through. Remove beef and reserve any pan juices.
Step 4: Cook the Chinese broccoli
- Sauté aromatics first: With the pan still hot, add a bit more oil and sauté garlic and ginger for about 15 seconds until fragrant.
- Cook stems, then leaves: Add stems and stir-fry about 1 minute until bright and still crisp, then add leaves and toss 1–1.5 minutes until wilted and vibrant.
- Watch for visual cues: The greens should be lively, not dull or overcooked. They will reduce in volume quickly as they cook.
Step 5: Add the sauce and finish
- Stir sauce, return beef and add sauce: Re-stir the sauce mixture (starch can settle), return the beef with any juices, and pour the sauce into the pan.
- Toss quickly over high heat: Keep heat at medium-high to high and toss constantly so the sauce thickens gently and coats the ingredients without pooling. Cook just 15–20 seconds until the sauce becomes glossy, then remove from heat.
What to serve with beef and Chinese broccoli
Simple sides complement the savory beef and greens.
- Steamed rice or fried rice: Plain white rice soaks up the sauce; fried rice makes a heartier meal.
- Light soup: A clear soup or simple vegetable broth balances the richness.
- Pickled vegetables: Tangy pickles or quick cucumbers cut through the richness and refresh the palate.
Recipe Card
Beef with Chinese broccoli recipe
5 from 3 votes
By ChihYu Smith
Prep: 30
Cook: 10
Total: 40
Servings: 4 servings
Tender beef and crisp Chinese broccoli in a glossy garlic-oyster sauce—an easy Cantonese stir-fry with reliable texture and flavor.
Video
Ingredients
For the beef:
- 1.25 lb. skirt steak or sirloin tip, flank, flap, or sirloin steak
- 1 tbsp soy sauce or 1.5 tbsp coconut aminos
- ½ tbsp fish sauce optional
- ⅛ tsp black pepper
- ½ tsp baking soda
- 2 tsp olive oil
- 2 tsp toasted sesame oil
- 2-2.5 tbsp water
- 1.5 tbsp starch tapioca or potato starch
Aromatics and veggies:
- 1 oz garlic finely minced (5–6 large cloves)
- 0.4 oz ginger finely minced (about 1.5 tbsp)
- 1 lb. Chinese broccoli
- 2.5 tbsp avocado oil divided
Beef broccoli sauce:
- 1.5 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp oyster sauce
- ¼ tsp ground white pepper
- 1 tsp toasted sesame oil
- ½ cup chicken stock
- 1 tbsp Chinese cooking wine or dry sherry
- 2 tsp starch
Equipment
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1 splatter guard (optional)
Instructions
Beef prep:
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Thinly slice the beef: Hold your knife at a 45-degree angle and slice against the grain into thin pieces, about 1/8-inch thick.
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Tenderize and marinate: Toss the beef with soy, seasonings and water, massage until absorbed, then add starch and coat evenly. Cover and marinate 15 minutes or refrigerate up to a day.
Chinese broccoli prep:
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Trim dry ends, slice stems at a 45-degree angle, cut long leaves in half, rinse and drain well. Keep stems and leaves separate.
Aromatics and sauce prep:
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Mince garlic and ginger finely. Mix the sauce ingredients and set aside.
Sear the beef:
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Preheat a 12-inch sauté pan or wok over medium with 1 tbsp oil until shimmering. Turn heat to medium-high, add beef in a single layer and listen for a strong sizzle.
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Sear 2 minutes undisturbed until browned, flip and sear 30–60 seconds, then transfer beef out with juices; it should be almost cooked through.
Sauté aromatics:
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With the pan still hot, reduce to medium, add remaining 1.5 tbsp oil and sauté garlic and ginger with a pinch of salt for about 15 seconds until fragrant.
Add the broccoli:
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Turn heat to medium-high. Add stems first and stir-fry ~1 minute until bright and crisp, then add leaves and toss 1–1.5 minutes until wilted.
Combine:
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Beef and sauce: Return beef to the pan, stir the sauce again and pour it in. Toss over medium-high heat for 15–20 seconds until the sauce lightly thickens, then turn off the heat.
Serve:
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Transfer to a serving plate and serve hot with steamed or fried rice.
Notes
- Cookware: A large sauté pan or 12-inch wok is best. Use a splatter guard if needed—do not cover with a lid, which traps steam.
- Best beef cuts: Flank, skirt, sirloin tip or flap steak—easy to slice thin and stay tender.
- Knife tip: A sharp boning or slicing knife makes thin, controlled cuts.
- Slicing technique: Slice against the grain at a 45-degree angle for tender bites.
- Heat matters: Maintain a steady sizzle; if the pan is too cool or crowded, ingredients will steam and become watery.
- Substitute for gai lan: Use two bunches of broccolini if Chinese broccoli isn’t available.
- Make ahead: Slice and marinate the raw velveted beef 1–2 days ahead or freeze the marinated beef (flash freeze flat) for up to 2 months; thaw overnight in the fridge.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Nutrition
Serving: 1serving, Calories: 438kcal, Carbohydrates: 17g, Protein: 38g
Nutrition information is automatically calculated and should be used as an approximation.
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FAQs
Do I need to blanch Chinese broccoli first?
No. If you slice the stems thinly and cook stems before the leaves, you can stir-fry gai lan directly without blanching.
Why is my beef tough?
Tough beef usually results from the cut, thickness, or slicing direction. Use a tender cut, slice very thin against the grain, and follow the velveting step to keep it tender.
Why is my stir-fry watery?
Watery stir-fries are often caused by insufficient heat, overcrowding, or adding ingredients with excess moisture. Use a large hot pan, avoid crowding, and follow the timing and heat guidance in the recipe.
More Chinese Beef Stir-Fry Recipes
Try these other classic Chinese-style beef stir-fries for variety:
- Chinese pepper steak – Tender beef strips with peppers in a savory sauce.
- Beef with garlic sauce – A bold, garlicky stir-fry with deep umami flavor.
- Beef with oyster sauce – Simple and classic, with a rich oyster-soy glaze.
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