If you crave takeout-style flavor without the delivery wait, this beef and broccoli recipe hits the spot. It’s fast, savory, and full of tender beef, crisp-tender broccoli, and a glossy sauce that clings to every bite. You’ll get deep flavor from simple pantry ingredients and a few easy techniques.
Whether you serve it over rice or eat it as-is, it’s a reliable weeknight win. Best of all, it cooks in minutes once the prep is done.
What Makes This Special
This version balances the sauce so it’s not too salty or too sweet—just deeply savory with a hint of ginger and garlic. The beef turns out tender thanks to a quick marinade and a simple technique called velveting.
The broccoli stays bright and crisp-tender, not mushy. And you don’t need a wok; a large skillet works well. It’s a flexible base recipe you can tweak to fit your taste or what you have on hand.
Shopping List
- Beef: 1 pound flank steak or sirloin, thinly sliced against the grain
- Broccoli: 4 cups broccoli florets (about 1 large head)
- Garlic: 3 cloves, minced
- Ginger: 1 tablespoon fresh, minced
- Green onions: 2, thinly sliced (optional garnish)
- Neutral oil: 2–3 tablespoons (canola, avocado, or grapeseed)
- Cornstarch: 2 tablespoons (divided)
- Baking soda: 1/4 teaspoon (optional, for velveting)
- Soy sauce: 1/3 cup (use low-sodium if preferred)
- Oyster sauce: 2 tablespoons
- Dark soy sauce: 1 teaspoon (optional, for color and depth)
- Shaoxing wine or dry sherry: 1 tablespoon
- Brown sugar or honey: 1–2 teaspoons
- Beef or chicken broth: 1/2 cup
- Sesame oil: 1 teaspoon
- Red pepper flakes or chili oil: to taste (optional)
- Cooked rice: for serving
Step-by-Step Instructions
- Slice the beef thinly: Partially freeze the steak for 20–30 minutes to make slicing easier. Cut thin strips against the grain, about 1/8 inch thick. Thin slices cook fast and stay tender.
- Marinate the beef: In a bowl, combine 1 tablespoon soy sauce, 1 teaspoon cornstarch, 1 teaspoon oil, and the baking soda if using. Toss with the beef to coat. Rest for 15–20 minutes while you prep the sauce and broccoli.
- Make the sauce: In a measuring cup, mix the remaining soy sauce, oyster sauce, dark soy (if using), Shaoxing wine, brown sugar, broth, 1 tablespoon cornstarch, and sesame oil. Stir well until smooth.
- Prep the broccoli: Cut into bite-size florets. Rinse and shake dry. If stems are thick, peel and slice them thin so they cook evenly.
- Blanch or steam the broccoli: For crisp-tender florets, blanch in boiling water for 45–60 seconds, then drain and run under cold water. Pat dry. This jump-starts cooking and keeps the color vibrant.
- Heat the pan: Use a large skillet or wok over medium-high to high heat. Add 1 tablespoon oil and swirl to coat. When it shimmers, it’s ready.
- Sear the beef in batches: Add a single layer of beef and let it sear for 30–45 seconds before stirring. Cook until mostly browned but still slightly pink, 1–2 minutes total. Remove to a plate. Repeat with a bit more oil if needed. Avoid crowding to prevent steaming.
- Aromatics: Add a bit more oil if the pan is dry. Toss in garlic and ginger. Stir-fry for 20–30 seconds until fragrant. Don’t let them burn.
- Broccoli goes in: Add the blanched broccoli. Stir-fry for 1–2 minutes to heat through and pick up flavor from the pan.
- Sauce it up: Whisk the sauce again (cornstarch settles). Pour it into the pan and bring to a simmer. It will thicken quickly into a glossy sauce.
- Return the beef: Add the beef and any juices back to the pan. Toss to coat everything evenly. Cook 30–60 seconds until the beef is just cooked through.
- Finish and serve: Taste and adjust—add a splash more soy for salt, a pinch of sugar if too salty, or a splash of water if too thick. Sprinkle green onions and a pinch of red pepper flakes if you like heat. Serve over warm rice.
Storage Instructions
Cool the beef and broccoli completely before storing. Place in an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce.
You can also microwave in 30-second bursts, stirring between each. For best texture, cook the broccoli slightly under if you plan to meal prep.
Health Benefits
- Protein-rich: Lean beef provides protein for muscle repair and satiety.
- Fiber and vitamins: Broccoli brings fiber, vitamin C, vitamin K, and folate. It’s also rich in antioxidants and beneficial plant compounds.
- Balanced plate: Pairing protein with a high-fiber vegetable can help maintain steady energy and curb cravings.
- Customizable sodium: Using low-sodium soy sauce and adjusting seasonings lets you control salt intake without sacrificing flavor.
Pitfalls to Watch Out For
- Overcrowding the pan: Too much beef at once steams instead of sears. Cook in batches for better browning and flavor.
- Mushy broccoli: Overcooking turns it soft and dull. Blanch briefly and finish in the pan for the right texture.
- Grainy sauce: Cornstarch must be fully dissolved and simmered to activate. Always whisk the sauce before adding and let it bubble.
- Tough beef: Slice thin against the grain and don’t overcook. A short marinade with cornstarch and a touch of baking soda keeps it tender.
- Burnt aromatics: Garlic and ginger cook fast. Add them when the pan is hot but not smoking, and stir constantly.
Alternatives
- Beef swaps: Use chuck steak, tri-tip, or even thinly sliced skirt steak. Trim excess fat and slice thin.
- Protein options: Chicken thighs, pork tenderloin, or tofu (pressed and pan-seared) work well. Adjust cook time as needed.
- Vegetable mix-ins: Add snap peas, mushrooms, bell peppers, or thinly sliced carrots. Keep total volume similar so the sauce still coats well.
- Gluten-free: Use tamari instead of soy sauce and a gluten-free oyster sauce. Ensure your broth is gluten-free.
- No alcohol: Skip the Shaoxing wine and add a splash of rice vinegar plus a touch more sugar to balance.
- Low-sugar: Omit the sugar or use a sugar substitute; the oyster sauce provides some sweetness on its own.
- Spicy version: Stir in chili-garlic sauce, sambal oelek, or a drizzle of chili oil at the end.
FAQ
Can I make this without a wok?
Yes.
A wide, heavy skillet works great. The key is high heat and cooking the beef in batches so it sears instead of steams.
What cut of beef is best?
Flank steak is classic, but sirloin is reliable and easier to slice. Skirt steak also works.
Whatever you choose, slice thin against the grain.
Do I have to blanch the broccoli?
No, but it helps. If you skip blanching, stir-fry the broccoli a bit longer before adding the sauce, and add a splash of water to create steam so it cooks through.
Can I prep this ahead?
Absolutely. Slice and marinate the beef up to a day ahead, mix the sauce, and cut the broccoli.
Keep them chilled separately. Cooking will take just a few minutes.
How do I prevent the sauce from getting too thick?
Use medium heat once the sauce is in and keep it moving. If it thickens too much, add a splash of broth or water to loosen it.
Is oyster sauce necessary?
It adds depth and a hint of sweetness.
If you don’t have it, use more soy sauce and a bit of sugar, or try hoisin in small amounts as a substitute.
What should I serve it with?
Steamed white rice is classic. Brown rice, cauliflower rice, or noodles also work. A squeeze of lime or a sprinkle of sesame seeds is a nice finish.
Can I freeze beef and broccoli?
You can, but the broccoli may soften on thawing.
If freezing, slightly undercook the vegetables and store in freezer-safe containers for up to 2 months.
Final Thoughts
This beef and broccoli recipe delivers big flavor with simple techniques and everyday ingredients. With a quick marinade, a balanced sauce, and high-heat cooking, you get tender beef and vibrant broccoli in about the time it takes to make rice. Keep it classic or tweak it to match your tastes and pantry.
Either way, it’s a weeknight keeper you’ll come back to again and again.
