Beef and Broccoli
Beef and Broccoli
A classic Chinese American stir-fry featuring tender strips of beef, crisp broccoli florets, and a savory-sweet garlic sauce. This quick, flavorful dish is perfect for busy weeknights and pairs beautifully with steamed rice or noodles.
Ingredients
For the Beef & Marinade:
-
1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
-
2 tbsp soy sauce
-
1 tbsp cornstarch
-
1 tsp sesame oil
For the Sauce:
-
1/2 cup low-sodium beef broth
-
1/4 cup soy sauce
-
2 tbsp oyster sauce
-
1 tbsp cornstarch
-
1 tbsp brown sugar
-
2 cloves garlic, minced
-
1 tsp fresh ginger, grated
-
1 tsp sesame oil
For Stir-Fry:
-
3 cups broccoli florets (about 1 large head)
-
2 tbsp vegetable oil (divided)
-
1/4 cup sliced green onions (optional, for garnish)
-
Sesame seeds (optional, for garnish)
Instructions
-
Marinate the Beef:
-
In a medium bowl, combine beef slices with soy sauce, cornstarch, and sesame oil. Toss well and set aside for at least 15 minutes while you prepare other ingredients.
-
-
Prepare the Sauce:
-
In a small bowl, whisk together beef broth, soy sauce, oyster sauce, cornstarch, brown sugar, garlic, ginger, and sesame oil until smooth. Set aside.
-
-
Blanch the Broccoli:
-
Bring a pot of water to boil. Add broccoli florets and cook for 1–2 minutes until bright green and slightly tender. Drain immediately and rinse with cold water to stop cooking.
-
-
Cook the Beef:
-
Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add beef in a single layer (work in batches if needed) and sear for 1–2 minutes per side until browned but not fully cooked through. Remove beef and set aside.
-
-
Combine and Cook:
-
Add remaining 1 tbsp oil to the skillet. Stir in the blanched broccoli, then return beef to the pan. Pour sauce over and stir-fry for 2–3 minutes until sauce thickens and beef is fully cooked.
-
-
Serve:
-
Garnish with green onions and sesame seeds if desired. Serve hot over steamed rice or noodles.
-
Equipment
-
Cutting board
-
Sharp chef’s knife
-
Mixing bowls (medium & small)
-
Whisk
-
Large skillet or wok
-
Pot for blanching broccoli
-
Colander
Timing
-
Prep Time: 15 minutes
-
Cook Time: 10 minutes
-
Total Time: 25 minutes
Serving Size
-
Serves 4
Beef and Broccoli
Equipment
- Cutting board
- Sharp chef’s knife
- Mixing bowls (medium & small)
- Whisk
- Large skillet or wok
- Pot for blanching broccoli
- Colander
Ingredients
- For the Beef & Marinade:
- 1 lb 450 g flank steak or sirloin, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp sesame oil
- For the Sauce:
- 1/2 cup low-sodium beef broth
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tbsp brown sugar
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tsp sesame oil
- For Stir-Fry:
- 3 cups broccoli florets about 1 large head
- 2 tbsp vegetable oil divided
- 1/4 cup sliced green onions optional, for garnish
- Sesame seeds optional, for garnish
Instructions
- Marinate the Beef:
- In a medium bowl, combine beef slices with soy sauce, cornstarch, and sesame oil. Toss well and set aside for at least 15 minutes while you prepare other ingredients.
- Prepare the Sauce:
- In a small bowl, whisk together beef broth, soy sauce, oyster sauce, cornstarch, brown sugar, garlic, ginger, and sesame oil until smooth. Set aside.
- Blanch the Broccoli:
- Bring a pot of water to boil. Add broccoli florets and cook for 1–2 minutes until bright green and slightly tender. Drain immediately and rinse with cold water to stop cooking.
- Cook the Beef:
- Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add beef in a single layer (work in batches if needed) and sear for 1–2 minutes per side until browned but not fully cooked through. Remove beef and set aside.
- Combine and Cook:
- Add remaining 1 tbsp oil to the skillet. Stir in the blanched broccoli, then return beef to the pan. Pour sauce over and stir-fry for 2–3 minutes until sauce thickens and beef is fully cooked.
- Serve:
- Garnish with green onions and sesame seeds if desired. Serve hot over steamed rice or noodles.
Frequently Asked Questions (FAQs)
-
Can I use frozen broccoli instead of fresh?
Yes. Thaw and pat dry before using. You can skip blanching and add it directly to the stir-fry. -
What cut of beef works best?
Flank steak is ideal for tenderness, but sirloin, ribeye, or skirt steak also work well. Always slice thinly against the grain. -
Do I have to blanch the broccoli?
Blanching keeps broccoli vibrant and tender-crisp, but you can stir-fry it longer if you prefer to skip this step. -
Can I make this dish vegetarian?
Yes. Replace beef with firm tofu or seitan and swap beef broth for vegetable broth. -
How can I make the sauce thicker?
If the sauce is too thin, mix 1 tsp cornstarch with 2 tsp cold water, then stir into the skillet and cook until thickened. -
Is this recipe gluten-free?
Yes, if you use gluten-free soy sauce (tamari) and gluten-free oyster sauce. -
Can I prepare it ahead of time?
You can slice and marinate the beef up to 24 hours ahead and store it in the fridge. The sauce can also be mixed in advance. -
Can I double the recipe?
Yes. Cook beef in batches to avoid overcrowding the pan, which can cause steaming instead of searing. -
What can I serve with Beef and Broccoli?
Steamed jasmine rice, brown rice, lo mein noodles, or cauliflower rice for a low-carb option. -
Can I freeze this dish?
Yes, but the broccoli may become softer after reheating. For best results, freeze without broccoli and add fresh when reheating.
How To Store Beef And Broccoli
-
Refrigerator:
Store cooled leftovers in an airtight container for up to 3–4 days. -
Freezer:
Store in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating. -
Reheating:
Reheat in a skillet over medium heat until hot, adding a splash of water or broth to loosen the sauce. You can also microwave in 30-second intervals, stirring in between.
