Succulent strips of Beef Broccoli Recipe paired with crispy broccoli in a luscious brown sauce, beef and broccoli is that beloved weeknight dish. A staple from Chinese restaurants, it features tender steak and vibrant broccoli florets engulfed in a savory sauce, yet it’s quite uncomplicated to make at home. While most American Chinese restaurants often use flank steak that has been tenderized in a baking soda solution and marinated, for this home version I prefer flat iron steak. This affordable cut does not require any tenderizing or marinating, and it is a great candidate for quick cooking methods, such as sautéing. Here’s yet another simple recipe that delivers a great meal in under 40 minutes using things you probably have in many grocery stores. Pair it up with some steamed rice, and there you have it: a delicious dinner!

What you’ll need to make Beef and Broccoli

Step-by-step Instructions

Begin with slicing the beef into 1/4-inch slices. Place the sliced beef in a bowl with 1 tablespoon each of soy sauce and Chinese rice wine or dry sherry. Let that marinate a while longer while you get ready with all the other ingredients.

While the beef marinates, finely chop the scallions, garlic, and ginger. It’s crucial to prepare these ingredients in advance, as the dish cooks rapidly once you start.

In a small bowl, whisk together the remaining 3 tablespoons of soy sauce with cornstarch. Force the cornstarch through a fork to dissolve it completely, then stir in the other 3 tablespoons of Shaoxing wine or dry sherry, oyster sauce, chicken broth, sugar, and sesame oil. Whisk until combined and set aside for now.

Then heat 1 tablespoon of oil in a large sauté pan or wok over high heat, until it starts to smoke. Add the broccoli and stir-fry for about 30 seconds; then pour in the water. Cover the pan with a lid (or tightly with foil) and reduce the heat to medium and steam the broccoli until the greens are tender-crisp, for about 2 minutes. Once done, transfer the broccoli to a plate lined with paper towels, and let out all the excess moisture.

Remove the pan from the water, using a paper towel to wipe off any excess. Return the pan to the heat and turn the heat to high. Add another tablespoon of oil. Let it smoke and add half of the beef. Spread the beef out in a flat layer and let it cook undisturbed until nicely browned, about 1-1/2 minutes. Then cook and stir for another 30 seconds when the beef will be cooked through a little but still having some pink places. Remove the beef to a plate.

Heat the last tablespoon of oil in the pan to smoke. Add the last beef and cook without moving it for another 1-1/2 minutes; until it will be well browned.

Add the garlic, ginger, and the white parts of the scallions to the pan. Stir constantly for about 30 seconds to combine the flavors with the beef. Then return the reserved beef and broccoli to the pan together with the prepared sauce and the green parts of the scallions.

Bring the mixture to a boil and continue cooking, tossing and stirring constantly, until the sauce thickens slightly, which should take about 45 seconds. Serve the beef and broccoli over rice and enjoy!

TIPS For Beef and Broccoli Recipe

Choose the Proper Cut of Beef:
This works really well with flat iron steak. Other options include flank steak and sirloin. Use flank steak and marinate in some sauce for at least 30 minutes for that tender, tasty dish.

Slice against the grain:
Slice against the grain for maximum tenderness: Slicing against the grain is helpful in breaking down muscle fibers, so the beef will be tenderer with every bite.
Prepare your ingredients ahead because it cooks so fast. Chop the vegetables and mix the sauce before the pan heats up.

Control of Heat
Let your pan get really hot before you put in your oil and beef. A hot pan will make for you that wonderful crust on the meat, which it will prevent from steaming.

Do Not Crowd the Pan:
If you are working with a lot of beef, try cooking your meat in batches. Overcrowding would let the temperature of the pan drop, and the result will end up being a steamed meat instead of that lovely sear.

Tighten the Sauce:
Don’t be afraid to make adjustments according to your preference. If you want it sweeter, add some oyster sauce. Maybe you want it saltier; add a little soy sauce. And sometimes, when you want it spicy, add just a little chili paste.

Add More Vegetables:
It’s a great addition to put extra vegetables like bell peppers, snap peas, and carrots to give it more flavor and good nutrients. Just remember to chop them all the same so they cook evenly.

Use Fresh Ingredients:
Fresh garlic and ginger will make the best flavor. If possible, avoid using jarred versions as they lack the vibrancy of fresh ingredients.

Cooking Broccoli Separately:
The best way of cooking broccoli is to separate them from the beef and then mixing everything together. So in order not to lose their bright green color as well as crunchy texture, cook the broccoli prior to adding it with the beef.

Serve Fresh:
This dish would be best eaten when served right after it is cooked. Serving it freshly cooked will give you more flavor and a variety of textures.

Serve with Rice or Noodles:
This beef and broccoli dish goes very well with steamed rice or noodles. You can try cauliflower rice in case you want it low in carb.

Store Properly:
Leftovers should be kept in an airtight container in the refrigerator up to 3 days, gently reheated not to overcook the beef.

FAQs For Beef Broccoli Recipe

1. Can I use a different cut of beef?
You may use any of the following cuts: flank steak, sirloin, or ribeye. Just remember to slice against the grain for tenderness.

2. Can I make this using chicken or tofu?
Absolutely! You can substitute beef for chicken breast or thighs, or firm tofu for a vegetarian alternative. Different proteins will have different cooking times so season accordingly.

3. How do I make this recipe gluten-free?
Substitute gluten-free soy sauce for tamari and make sure the oyster sauce you use is gluten-free as well.

4. What goes well with Beef and Broccoli?
This dish goes well with steamed rice, fried rice, or noodles. For the low-carb version, it may also be enjoyed with cauliflower rice.

5. Can leftovers be frozen?
Yes, cooked beef and broccoli can be frozen, but is best used fresh. If freezing, it can be stored in an airtight container, then used within 2-3 months. Just thaw it in the fridge and reheat.

6. How do I make this dish spicier?
For added heat, you can use crushed red pepper flakes, sriracha, or chili paste. Add according to your taste.

7. How do I store leftovers?
Cool completely then refrigerate in an airtight container for up to 3 days. Reheat over the stove or in the microwave until warm through.

8. Can I add more vegetables?
Of course you may add more vegetables like bell peppers, snap peas, or carrots. Just make sure that they are cut to similar sizes so they cook evenly.

9. How can I thin out the sauce if it gets too thick?
If the sauce becomes too thick, you can always add a little splash of water or broth to get to your desired consistency when reheating.

10. How long does it take to prepare this dish?
This Beef and Broccoli recipe takes about 30-40 minutes to prepare and cook, hence suitable for a quick weeknight dinner.