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+ servings

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
Servings: 2 (with a chance of leftovers)


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