Beef and broccoli

Why you’ll love this recipe

I love how fast and satisfying this recipe is. In just 15 minutes, I can prepare a dish that feels hearty and full of flavor. The marinade keeps the beef tender, while the sauce coats everything beautifully. I also appreciate how simple ingredients come together to create something that tastes so rich and comforting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb flank steak, thinly sliced 1/4 inch thick against the grain
• 1 teaspoon baking soda
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 1/4 teaspoon white pepper
• 2 tablespoon water
• 1 tablespoon cornstarch

For the sauce:

• 1 1/2 tablespoon oyster sauce
• 2 tablespoon light soy sauce
• 2 tablespoon dark soy sauce
• 1 tablespoon granulated sugar
• 1/2 cup low sodium chicken broth
• 1/2 tablespoon cornstarch
• 1 lb broccoli, cut into bite sized pieces
• 5 garlic cloves, minced
• 1/2 tablespoon ginger, minced
• 1 teaspoon toasted sesame oil

Directions

1. I marinate the beef by combining it with baking soda, soy sauce, oyster sauce, white pepper, water, and cornstarch. I mix everything well and let it sit for at least 15 minutes.
2. I prepare the stir-fry sauce by mixing oyster sauce, soy sauces, sugar, chicken broth, and cornstarch in a bowl until smooth.
3. I bring a pot of salted water to a boil and cook the broccoli for 1 to 2 minutes, then drain and set it aside.
4. I heat oil in a wok or skillet over medium-high heat and cook the beef in a single layer for about 30 seconds per side until browned. I remove it and set it aside.
5. I add more oil to the pan, then sauté garlic and ginger until fragrant. I add the broccoli and cook briefly, then return the beef to the pan.
6. I pour in the sauce and stir everything together for 1 to 2 minutes until the sauce thickens and coats the ingredients. I finish with sesame oil and mix well.
7. I serve it hot with rice and garnish with green onions if I have them.

Servings and timing

I get about 3 servings from this recipe, making it perfect for a small meal or leftovers. I only need around 15 minutes from start to finish, which makes it one of my go-to quick dinners.

Variations

I sometimes swap the beef for chicken or tofu when I want something lighter. I also like adding vegetables like bell peppers, carrots, or snap peas for extra color and crunch. When I want a bit of heat, I add chili flakes or a splash of chili oil to the sauce.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I use a pan over medium heat to keep the texture of the beef and broccoli intact. If the sauce thickens too much, I add a small splash of water or broth to loosen it.

FAQs

How do I keep the beef tender?

I slice the beef against the grain and use baking soda in the marinade, which helps tenderize the meat.

Can I skip the Shaoxing wine?

I already removed it in this version, and I find the dish still tastes rich and flavorful without it.

Why do I blanch the broccoli first?

I blanch the broccoli to keep it bright green and slightly tender before finishing it in the stir-fry.

Can I make this ahead of time?

I can prepare the sauce and marinate the beef ahead of time, but I prefer cooking it fresh for the best texture.

What should I serve with beef and broccoli?

I like serving it with steamed white rice or noodles to soak up the delicious sauce.

Conclusion

I enjoy making this Beef and Broccoli because it is quick, easy, and packed with flavor. The combination of tender beef, crisp broccoli, and savory sauce makes it a reliable recipe I turn to whenever I want a homemade version of a classic favorite.

Print