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Chinese Beef and Broccoli (Photo by Viana Boenzli)
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5 from 4 votes

Chinese Beef and Broccoli

Chinese Beef and Broccoli is one of those foods that you suddenly crave out of nowhere. You can taste that slightly spicy and velvety finely-sliced beef and crisp, crunchy broccoli with a hint of ginger, all lightly covered in a sweet and salty sauce.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Lunch, Main Course
Cuisine: Chinese
Keyword: chinese beef and broccoli
Servings: 2 (with a chance of leftovers)
Calories: 1561kcal


  • 1 pound hanger steak, thinly sliced against the grain
  • ¼ cup rice wine vinegar
  • 1 tablespoon cornstarch
  • ¼ cup peanut oil (or any neutral oil with a high smoking point)
  • 12 ounces chopped broccoli
  • 6 tablespoons soy sauce
  • ¼ cup hoisin sauce
  • 1 tablespoon Sambal oelek (or your favorite chili sauce)
  • 2 tablespoons butter
  • 1 tablespoon finely chopped fresh ginger (optional)
  • 2 cups rice


  • If you make a big batch, it’s easier to use a wok. A smaller frying pan will work too, but you might have to fry the meat in two batches, so the pan isn’t overcrowded. 
  • Start cooking rice according to package instructions.
  • Thinly slice beef against the grain and mix in a bowl with rice wine vinegar, 2 tablespoons soy sauce, and 1 tablespoon cornstarch. 
  • Mix the remaining soy sauce with the hoisin sauce, sambal oelek, and ginger, and set aside.
  • Bring a pot of water to a boil and blanch broccoli for 2 minutes. 
  • Bring peanut oil to a simmer over high heat and add the beef. Stir fry until browned, about 2 minutes. If using a smaller pan, stir fry the beef in two batches, using half the oil each time.
  • Set the beef aside and clean out your pan with some paper towels.
  • Bring 1 tablespoon of oil to nearly smoking (high heat, but no smoke) and stir fry your vegetables for 2 minutes.
  • Return the beef to the pan and add the sauce.
  • Stir everything together until nice and smooth, for less than a minute.
  • Add the butter, and within less then another minute, you’re done!


  • Ginger: Buy a ginger root and put it in the freezer. Whenever a recipe asks for fresh ginger, grab your frozen ginger and a cheese grater. You don’t even have to peel it.
  • Meat: It’s crucial to slice the beef against the grain. Otherwise, it’ll be chewy.
  • Sauce: Adding a little cornstarch to the marinade will give it that nice “shiny” appearance when cooked.


Calories: 1561kcal | Carbohydrates: 184g | Protein: 74g | Fat: 58g | Sodium: 4306mg | Potassium: 1587mg | Fiber: 9g | Sugar: 15g | Vitamin A: 1430IU | Vitamin C: 152mg | Calcium: 173mg