Beef Chinese Broccoli (Gai Lan) Stir Fry

Marinated beef stir-fried with Chinese Broccoli (Gai Lan) and garlic is a dish you'll find in countless Chinese restaurants - but it's surprisingly easy to make at home! This Beef with Chinese Broccoli (芥藍牛肉) stir fry is quick, flavorful, and perfect for weeknights. Tender, juicy beef pairs with crisp-tender greens for a balanced dish that's satisfying yet light.

Why You'll Love This Recipe

• Better than takeout - Savory, garlicky flavor that tastes like your favorite Chinese restaurant.
• Quick & easy - Ready in under 30 minutes, perfect for busy weeknights.
• Healthy & balanced - Lean beef + leafy greens = protein, fiber, and nutrients in one dish.
• Customizable - Works with other veggies like bok choy, broccolini, or asparagus if you can't find gai lan.
• Family-friendly - The mild garlic soy sauce makes it approachable for everyone.

About Gai Lan / Chinese Broccoli

If you've never had Gai Lan, it's also known as Chinese Broccoli or Chinese Kale! In Chinese, there's also several dialects or spellings - so it's also known as Jie-Lan and Kai-Lan too.

Whatever it is called, it's a very delicious leafy green veggie and pretty common in Chinese food.

Fun fact! Broccolini is actually a hybrid between broccoli and gai lan.

If you want to learn more about various types of Chinese veggies - I wrote an article about them here! There's bok choy, chinese mustard greens, chinese broccoli, red amaranth and more!

How to cook Beef & Chinese Broccoli Stir Fry (Step by Step)

First gather your ingredients:

• ¾ lb beef (flank, skirt, or sirloin), thinly sliced against the grain
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 1 tablespoon light soy sauce
• ½ teaspoon sugar
• ½ teaspoon rice wine (Shaoxing wine or dry sherry)
• 1 lb Chinese broccoli (Gai Lan)
• 2 tablespoon cooking oil, divided
• 3-4 garlic cloves, smashed
• ¼ cup water

In a large bowl, combine the sliced beef with the sesame oil, cornstarch, soy sauce, sugar, and rice wine. Mix well until the beef is evenly coated and let it marinate for at least 15 minutes while you prepare the vegetables.

Cut off the tough ends of the gai lan, then separate the stems from the leaves. Chop everything into about 2-inch pieces, keeping the stems in one pile and the leaves in another so they can cook evenly.

Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the smashed garlic and stir-fry for about 30 seconds until fragrant. Add the marinated beef and spread it out in a single layer. Stir-fry just until the beef is no longer pink and lightly browned, about 1-2 minutes. Remove the beef and garlic from the pan and set aside.

Add the remaining 1 tablespoon of oil to the wok, then toss in the gai lan stems. Stir-fry for about 1 minute, then add the leaves. Pour in the water and cover the wok for about a minute to steam. Uncover and continue stir-frying until the vegetables are bright green and tender-crisp, about another 1-2 minutes.

Return the beef (and any juices) to the wok. Toss everything together over high heat until the beef is just cooked through and coated in the sauce, about 30-60 seconds. Remove from heat and serve hot with steamed rice.

Storage & Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days.
• Reheating:
  • Stovetop: Add a splash of water or broth and stir fry on medium heat until warmed through.
  • Microwave: Heat in 1-minute bursts, stirring in between, until hot.
• Freezing: Not recommended - the gai lan loses its crisp texture after thawing.

FAQ

What is Gai Lan?
Gai Lan (芥藍), also called Chinese Broccoli or Chinese Kale, has thick stems and broad, flat leaves. It tastes slightly more bitter than regular broccoli but becomes tender and flavorful when stir-fried.

Can I substitute another vegetable?
Yes! Broccolini or bok choy make good substitutes if gai lan isn't available.

Why marinate the beef with cornstarch?
This is a classic Chinese technique called "velveting." Cornstarch + soy sauce tenderizes the beef and helps create a silky sauce.

What cut of beef works best?
Flank steak, skirt steak, or sirloin all work well. Slice thinly against the grain for tender results.

Continue to Content

Beef Chinese Broccoli (Gai Lan) Stir Fry Recipe

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Tender, marinated beef stir-fried with crisp-tender Chinese broccoli (gai lan) and smashed garlic. A quick, savory weeknight dish that’s ready in about 25 minutes and perfect over steamed rice.

Print

Ingredients

• ¾ lb beef, thinly sliced
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 1 tablespoon light soy sauce
• ½ teaspoon sugar
• ½ teaspoon rice wine
• 1 lb Chinese broccoli (gai lan), stems and leaves separated, chopped
• 2 tablespoon cooking oil (divided)
• 3–4 garlic cloves, smashed
• ¼ cup water

Instructions

1. Marinate beef with sesame oil, cornstarch, soy sauce, sugar, and rice wine. Let sit 15 minutes.
2. Heat 1 tablespoon oil in a wok. Stir-fry garlic until fragrant, then add beef. Cook 1–2 minutes until browned. Remove and set aside.
3. Add remaining oil. Stir-fry gai lan stems for 1 minute, then add leaves. Pour in water, cover for 1 minute, then uncover and stir until tender-crisp.
4. Return beef to wok, toss everything together, and cook 30–60 seconds more. Serve hot with rice.

Notes

• Substitutions: You can swap gai lan with broccolini or regular broccoli. Shaoxing wine can be used instead of rice wine.
• Tips: Slice beef against the grain for tenderness. Cook stems first since they take longer than the leaves

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Eleulife Wok Pan with Lid, 13 Inch Carbon Steel Wok with Spatula, Nonstick Woks and Stir-fry Pans, No Chemical Coated Flat Bottom Chinese Wok for Induction, Electric, Gas Stove, All Stoves
• 
  Kadoya Pure Sesame Oil, 22.10 Fluid Ounce
• 
  Wan Ja Shan Organic Aged Soy Sauce, 33.8fl.oz
• 
  Michiu (Rice Cooking Wine)- 750ml (Pack of 1) by QIAN HU

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 363Total Fat: 23gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 74mgSodium: 328mgCarbohydrates: 14gFiber: 3gSugar: 2gProtein: 25g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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More Delicious Beef Stir Fry Recipes!

If you're craving something quick, hearty, and packed with flavor, these beef stir fry recipes are sure to hit the spot:

• Beef Yu Choy Stir Fry - Juicy beef meets tender yu choy (a leafy green) in this simple and savory stir fry.
• Beef Noodles Stir Fry - Everything you want in one pan: marinated beef, crisp veggies, and chewy noodles tossed in a flavorful sauce.
• Beef, Mushroom, and Broccoli Stir Fry - Savory, garlicky, and super satisfying. Tender marinated beef is stir fried with fresh broccoli and mushrooms in a delicious sauce-perfect for busy weeknights.
• Broccoli Beef Stir Fry - A Chinese takeout favorite made easily at home! Sliced beef and crisp-tender broccoli tossed with garlic and a tasty marinade.
• Beef and Vegetables Stir Fry - A colorful mix of baby corn, asparagus, and carrots stir fried with marinated beef for a wholesome, tasty dish.

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