Craving something savory, saucy, and satisfying? This beef and broccoli recipe delivers bold flavor, tender steak, and fresh green crunch without the wait or mystery ingredients.
You’ll get restaurant style results right from your own kitchen in under 30 minutes. No takeout menu needed. If you’ve ever wondered how to make this dish as good as your favorite Chinese spot, you’re in the right place.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 20 minutes from start to finish
- Simple Ingredients: Nothing fancy, just fresh and pantry staples
- Perfect for Weeknights: Fast enough for busy evenings without sacrificing flavor
- Family Favorite: Kids and adults both love the tender beef and savory sauce
- Full of Flavor: Balanced salty-sweet sauce with real depth from garlic, soy, and sesame
- Impressive Results: Feels like restaurant food without the price or wait
This recipe stands out with a few smart steps that mimic real restaurant techniques, like slicing against the grain, marinating with cornstarch, and blanching the broccoli separately. It’s comforting, dependable, and always hits the spot. Whether you’re meal-prepping or making dinner on the fly, this dish brings satisfaction in every bite.
Ingredients Needed
For the Beef and Marinade
- 1 pound flank steak, sliced thinly against the grain (about 1/4 inch thick)
- 1/4 teaspoon baking soda, optional for extra tenderness
- 3 tablespoons water
- 1 and 1/2 teaspoons cornstarch
- 2 teaspoons vegetable oil
- 1 teaspoon oyster sauce
For the Sauce
- 2/3 cup low sodium chicken stock, warmed
- 1 and 1/2 teaspoons granulated sugar or brown sugar
- 1 and 1/2 tablespoons soy sauce
- 1 teaspoon dark soy sauce or double black dark soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sesame oil
- 1/8 teaspoon white pepper
For the Rest of the Dish
- 4 cups broccoli florets, fresh and evenly sized
- 3 tablespoons vegetable oil, divided for cooking
- 2 cloves garlic, finely minced
- 1/4 teaspoon fresh ginger, minced or grated
- 1 tablespoon Shaoxing wine
- 2 and 1/2 tablespoons cornstarch mixed with 3 tablespoons water for thickening the sauce
These ingredients work together to build layers of flavor while keeping the cooking process simple and fast.
How to Make Beef and Broccoli
1. Marinate the Beef
Place the sliced beef in a medium bowl. Add baking soda and water if using. Massage gently until the beef absorbs the liquid. Mix in cornstarch, vegetable oil, and oyster sauce. Let it sit for at least 30 minutes to tenderize and absorb flavor.
2. Prepare the Sauce
In a separate bowl, combine warm chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Stir well until fully blended. Set the sauce aside.
3. Blanch the Broccoli
Bring a pot of water to a boil. Drop in the broccoli and cook for 30 to 60 seconds depending on how crisp or soft you prefer it. Drain immediately and set aside to keep it from overcooking.
4. Sear the Beef
Heat 2 tablespoons of oil in a wok or large skillet over high heat until very hot. Add the marinated beef in a single layer. Cook for about 2 to 3 minutes, flipping to brown both sides. Once browned, turn off the heat, remove the beef, and place it on a plate.
5. Build the Sauce
Place the wok back on medium heat. Add the remaining 1 tablespoon of oil along with garlic and ginger. Stir for 5 seconds until fragrant. Pour in the Shaoxing wine, guiding it around the edges of the pan to lift any browned bits from the beef. This adds extra depth to the sauce.
6. Thicken and Combine
Pour the sauce mixture into the wok and bring it to a gentle simmer. Mix the cornstarch slurry again to ensure it’s smooth, then slowly drizzle it into the simmering sauce while stirring. Watch as the sauce thickens to a glossy texture that can coat a spoon.
7. Finish the Dish
Return the seared beef and blanched broccoli to the wok. Toss everything together over medium heat until the sauce fully coats each piece. If the sauce feels too thin, let it reduce slightly. If it becomes too thick, add a splash of stock or water.
Serve hot over steamed rice or noodles for a complete and satisfying meal.
Serving and Storage Tips
Serving Suggestions
Pair this dish with freshly steamed jasmine rice for a classic combo. You can also serve it with flat stir-fry noodles or even cauliflower rice for a lighter option. Garnish with sesame seeds or sliced green onions for a fresh finish.
How to Store Leftovers
Place any leftovers in an airtight container and refrigerate. They will stay fresh for up to three days.
Best Way to Reheat
Reheat in a skillet over medium heat, adding a splash of water to loosen the sauce if needed. Stir gently until warmed through. For a quicker method, use the microwave in short bursts while stirring in between to ensure even heating without overcooking.
Helpful Notes
If slicing beef feels tricky, pop it in the freezer for about 20 to 30 minutes first. This firms it up and makes clean, thin slices much easier.
Using fresh broccoli is key for the best texture. If you only have frozen, thaw it completely and pat it dry before cooking to avoid watering down the sauce.
Make sure your pan is hot before adding the beef. A hot surface gives it that nice sear and keeps it from steaming.
Dark soy sauce adds rich color and a deeper taste. If you don’t have it, regular soy sauce will still work, but the dish might look lighter.
Shaoxing wine brings authentic depth, but dry sherry is a good substitute if needed.
Taste your sauce before serving. You can adjust saltiness or sweetness with a bit more soy sauce or sugar depending on your preference.
Conclusion
This beef and broccoli recipe is a definitive winner, proving that homemade meals can be significantly faster and more flavorful than your local takeout. The combination of incredibly tender, velvety beef and a perfectly balanced sweet and savory sauce makes this dish unforgettable. We are confident it will become a new favorite in your dinner rotation for busy weeknights.
FAQs
- Can you use frozen broccoli?
- The site states you can, but you must account for the extra water that frozen vegetables release. As long as the pan is not covered and you use medium-high heat, the water should evaporate quickly.
- How do you prepare beef and broccoli ahead of time?
- You can chop the vegetables, slice the beef, and make the sauce in advance. These components should be stored separately in airtight containers in the refrigerator for up to 24 hours.
- How do you store leftovers?
- Leftovers should be stored in an airtight container in the refrigerator for up to three days.
- How do you reheat beef and broccoli?
- You can reheat it in a pan or microwave, but be careful not to overcook it. Reheating in short intervals while stirring can help distribute heat evenly.
- How to cut flank steak for stir fry?
- The steak should be sliced in thin strips (about ¼-inch thick) against the grain. The grain refers to the direction of the muscle fibers, and you should cut perpendicular to them. Freezing the beef for 30 minutes beforehand can make it easier to slice.
- What is the best cut of beef to use?
- Flank steak is the most popular choice, but sirloin or skirt steak also work well.
- What to serve with beef and broccoli?
- It can be served plain, with rice (like long-grain jasmine), or with noodles (such as flat stir-fry or rice noodles).
Beef with Broccoli
Equipment
- Wok
- Mixing Bowl
- Spatula
Ingredients
- For the beef and marinade:
- 1 pound flank steak sliced 1/4-inch or 0.6cm thick
- ¼ teaspoon baking soda optional
- 3 tablespoons water
- 1 ½ teaspoons cornstarch
- 2 teaspoons vegetable oil
- 1 teaspoon oyster sauce
- For the sauce:
- ⅔ cup low sodium chicken stock warmed
- 1 ½ teaspoons granulated sugar or brown sugar
- 1 ½ tablespoons soy sauce
- 1 teaspoon dark soy sauce or double black dark soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon sesame oil
- ⅛ teaspoon white pepper
- For the rest of the dish:
- 4 cups broccoli florets
- 3 tablespoons vegetable oil divided
- 2 cloves garlic minced
- ¼ teaspoon ginger grated/minced, optional
- 1 tablespoon Shaoxing wine
- 2 ½ tablespoons cornstarch mixed with 3 tablespoons/45ml water
Instructions
- In a bowl, add the sliced beef along with the baking soda and water (if you don’t want your beef tenderized too much, omit the baking soda). Massage the beef with your hands until all the liquid is absorbed. Mix in the remaining marinade ingredients: cornstarch, oil, and oyster sauce. Set aside to marinate for at least 30 minutes.
- Make the sauce mixture by mixing together the chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
- Bring a pot of water to a boil and blanch your broccoli for 30 to 60 seconds (depending on whether you like your broccoli crunchy or a little soft). Drain and set aside.
- Heat your wok over high heat until smoking. Add 2 tablespoons oil and sear the beef on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the beef from the wok, and set aside.
- Set the wok over medium heat and add another tablespoon of oil along with the garlic and ginger (if using). Stir the garlic and ginger for 5 seconds and then pour the Shaoxing wine around the perimeter of the wok.
- Next, add in the sauce mixture you made earlier. Stir the sauce around the sides of the wok to deglaze it (all those nice bits from stir-frying the beef should be absorbed into the sauce). Bring the sauce to a simmer. Stir the cornstarch and water into a slurry to ensure it’s well combined, and drizzle the mixture into sauce while stirring constantly. Allow it to simmer and thicken for 20 seconds.
- Toss in the blanched broccoli and seared beef (along with any juices). Mix everything together over medium heat until the sauce coats the beef and broccoli. If the sauce seems thin, turn up the heat and reduce it further, or add a bit more cornstarch slurry. If the sauce is too thick, add a splash of chicken stock or water. Serve with plenty of steamed rice!