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Easy Beef and Broccoli Recipe

Easy Beef and Broccoli

iamwinfred
This restaurant-quality beef and broccoli features tender, velveted beef, crisp-tender broccoli florets, and a glossy savory sauce that coats everything perfectly. Ready in just 35 minutes, it's faster and healthier than takeout with authentic Chinese-American flavors you'll crave again and again.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Chinese
Servings 4 servings
Calories 320 kcal

Equipment

  • Large skillet or wok 12-inch or larger
  • Sharp chef's knife
  • Cutting board
  • Mixing bowls at least 2
  • Whisk or fork
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Large pot for blanching broccoli
  • Slotted spoon or spider strainer

Ingredients
  

For the Beef Marinade

  • 1 pound flank steak 450g, thinly sliced against the grain
  • 1 tablespoon cornstarch 15ml
  • 1 tablespoon low-sodium soy sauce 15ml
  • 1 tablespoon vegetable oil 15ml
  • 1/4 teaspoon baking soda optional, for extra tender beef
  • 2 tablespoons water 30ml

For the Sauce

  • 1/4 cup low-sodium soy sauce 60ml
  • 3 tablespoons oyster sauce 45ml
  • 2 tablespoons brown sugar 25g
  • 1/2 cup beef broth or chicken broth 120ml
  • 1 tablespoon dark soy sauce 15ml, for color
  • 1 tablespoon cornstarch 15ml
  • 1 teaspoon sesame oil 5ml
  • 1/4 teaspoon white pepper

For the Stir-Fry

  • 4 cups fresh broccoli florets about 1 large head or 600g
  • 3 tablespoons vegetable oil 45ml, divided
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger 15ml, minced
  • 1/4 cup water 60ml, for steaming broccoli
  • sesame seeds for garnish, optional
  • sliced green onions for garnish, optional

Instructions
 

  • Place flank steak in freezer for 15-20 minutes to firm up, then slice against the grain into thin strips about 1/4-inch thick. In a bowl, combine beef with water and baking soda, massage until absorbed, then add cornstarch, soy sauce, and oil; marinate for 15 minutes.
  • In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, broth, dark soy sauce, cornstarch, sesame oil, and white pepper until smooth with no lumps. Set aside.
  • Bring a large pot of salted water to boil, add broccoli florets and blanch for 30-60 seconds. Immediately transfer to ice water to stop cooking, then drain thoroughly and set aside.
  • Heat wok or skillet over high heat until smoking, add 2 tablespoons oil, then add beef in single layer. Sear undisturbed for 60-90 seconds, flip and cook another 60 seconds until 80% cooked, then remove to a plate.
  • Reduce heat to medium-high, add remaining 1 tablespoon oil to pan, then add garlic and ginger. Stir-fry for 15-30 seconds until fragrant, being careful not to burn.
  • Add blanched broccoli and toss for 30 seconds, then return beef with juices to pan. Stir sauce to recombine, pour over beef and broccoli, and toss for 1-2 minutes until sauce thickens and becomes glossy.
  • Transfer to serving platter, garnish with sesame seeds and green onions if desired. Serve immediately over steamed rice or noodles.

Notes

  • Partially freezing the beef makes it much easier to slice thin, even strips. Cut against the grain for maximum tenderness.
  • Don't skip the velveting step with cornstarch and baking soda - it creates a protective coating that keeps the beef incredibly tender even over high heat.
  • Use high heat for stir-frying and ensure your pan is smoking hot before adding beef. This creates a proper sear instead of steaming the meat.
  • Don't overcrowd the pan when searing beef. Cook in batches if necessary to maintain high temperature and achieve good browning.
  • Blanching broccoli separately ensures it stays bright green and crisp-tender. Skip this step and it may turn gray and mushy.
  • For a spicier version, add 1-2 teaspoons of chili garlic sauce or red pepper flakes to the sauce mixture.
  • Substitute chicken breast, shrimp, or tofu for the beef using the same marinade and cooking method. Adjust cook times accordingly.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium-high heat with a splash of water or broth.
  • For meal prep, portion into individual containers with rice for easy grab-and-go lunches throughout the week.
  • Freeze for up to 3 months in a freezer-safe container, though broccoli texture may soften slightly upon thawing. Thaw overnight in refrigerator before reheating.

Nutrition

Serving: 1ServingCalories: 320kcalCarbohydrates: 18gProtein: 26gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 980mgPotassium: 580mgFiber: 3gSugar: 9gVitamin A: 15IUVitamin C: 135mgCalcium: 6mgIron: 18mg
Keyword asian beef, beef and broccoli, chinese takeout, stir fry, weeknight-dinner
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