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    Home > Blog > Beef > Beef and Broccoli

    Beef and Broccoli

    by Teri Lyn Fisher · Published: Mar 5, 2021 · Modified: Aug 9, 2022

    Jump to Recipe
    A delicious, quick and easy recipe for Beef and Broccoli! Tastes just like takeout and made in just 30 minutes. Serve some steamed rice for the perfect busy weeknight meal!
    Beef and broccoli in a skillet with plates on the side.
    Beef and broccoli on plates with rice.
    Beef and broccoli in a skillet with plates on the side.
    Beef and broccoli in a skillet with plates on the side.
    Beef and broccoli in a skillet with plates on the side.

    Beef and Broccoli has always been a staple takeout item to order in my household. We love the tender beef and the crisp broccoli. We also love how the broccoli florets pick the sauce up so well, for maximum flavor.

    When I found out how easy it was to make beef and broccoli at home I was so excited! Not only is our beef and broccoli recipe so easy, it’s delicious and healthier too!

    What Cut of Beef Should I Use?

    This is probably one of the questions we get most with quick cook beef dishes like this one.

    • Flank steak (sliced against the grain) is most commonly used and our top pick for this recipe. It is an inexpensive cut, cooks quickly and results in tender beef.  It can be a little difficult to find, but I’ve seen it readily available more and more recently.
    • New York strip steak is another option and our next pick. It’s more pricey, but still affordable, has moderate marbling (providing a richer flavor), and works great in stir-fry dishes, like beef and broccoli. It’s also easily found at almost all grocery stores.

    How to Make Beef and Broccoli

    Process

    Beef and Broccoli

    Beef and Broccoli ingredients on a kitchen counter.
    1. In a mixing bowl combine beef, water, cornstarch, soy sauce, and sesame oil.
    2. Stir together and set aside to marinate.
    Combine beef marinade ingredients.
    Let beef marinate in a glass bowl.
    1. Fill a pot with water and bring to a boil. Add broccoli and blanch for 1 minute. Strain and set broccoli aside.
    Boiled broccoli in a colander.

    Sauce

    Beef and Broccoli sauce ingredients all laid out on a kitchen counter.
    1. Combine sauce ingredients.
    2. Whisk together and set aside.
    Beef and broccoli sauce ingredients added to a bowl.
    Beef and broccoli sauce in a bowl with a whisk.

    Assemble

    1. Place a large skillet over high heat and add some oil. Sear pieces of beef on each side.
    2. Transfer beef from skillet to a plate and set aside.
    Beef cooking in a skillet for Beef and Broccoli.
    Cooked beef resting on a plate.
    1. Add remaining oil to skillet and add broccoli, garlic, ginger and sauté for 2 to 3 minutes. Sprinkle Shaoxing wine over broccoli mixture.
    2. Add beef back to skillet and stir together.
    Broccoli and garlic cooking in a skillet.
    Broccoli and beef in a skillet.
    1. Deglaze skillet with sauce and stir together. Continue to cook together for an additional 1 to 2 minutes or until sauce has thickened enough to coat beef and broccoli.
    Beef and broccoli with sauce in a skillet.
    1. Top beef and broccoli with sesame toasted seeds and serve with steamed rice.
    Beef and broccoli in a skillet with rice on the side.

    Tools You Will Need

    • cutting board
    • knife
    • mixing bowl
    • liquid measuring cup
    • measuring spoons
    • large sauté pan
    • wooden spoon

    Make Ahead and Freezing Our Beef and Broccoli

    Make Ahead

    Our recipe can be made up to 2 days ahead of time and stored in an airtight container in the refrigerator until ready to use.

    To reheat, transfer beef and broccoli to a large skillet or sauté pan and gently reheat over, medium-low heat, stirring occasionally until heated through. Add 1 tablespoon of water to pan and stir into dish before heating, if mixture looks dry.

    Freezing

    Our recipe can be made up and frozen for up to 3 months. To freeze, sear beef, remove from heat and transfer to an airtight container. Blanch broccoli and add to seared beef. Combine sauce ingredients and transfer to its own airtight container. Store both containers in the freezer until ready to use.

    To reheat, thaw sauce. Pour 1 tablespoon oil into a sauté pan over medium heat. Carefully add frozen beef and broccoli (watch out for oil spatter) and stir together/sauté until thawed. Stir sauce into mixture until evenly coated. Continue to simmer together until heated through.

    Click here for our Dinner Recipe Roundup!
    Beef and broccoli on plates with rice.

    What to Serve with Beef and Broccoli

    We love serving this dish with a simple bowl of steamed white or brown rice, but there are other delicious options! Some of our favorite pairings are:

    • Garlic Noodles
    • Chow Mein
    • Kimchi Fried Rice
    • Chile Oil Garlic Noodles
    Click here for more Asian Inspired Recipes!

    Tips and Tricks for Beef and Broccoli Success

    • Don’t overcrowd the skillet when initially cooking the beef. You’ll end up with excess liquid in the skillet, causing the beef to steam instead of sear.
    • Blanching the broccoli may add an extra step, but it’ll ensure you have perfectly cooked, vibrantly green broccoli in your final dish. If you try to stir fry the broccoli raw, you’ll either deal with undercooked broccoli, or overcooked beef.

    Other Delicious Beef Recipes You Will Love

    • Beef Stroganoff
    • Mongolian Beef
    • Seared Ribeye Steak with Browned Butter Mashed Potatoes
    • Beef Ragu over Cheesy Polenta
    • Szechuan Beef
    Click here for our Beef Recipe Collection!

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    Beef and broccoli in a skillet with plates on the side.

    Beef and Broccoli

    5 from 3 votes
    PRINT RECIPE Pin Recipe
    A delicious, quick and easy recipe for Beef and Broccoli! Tastes just like takeout and made in just 30 minutes. Serve some steamed rice for the perfect busy weeknight meal!
    RECIPE BY Teri & Jenny
    Prep Time: 8 mins
    Cook Time: 22 mins
    Total Time: 30 mins
    Servings: 4

      INGREDIENTS  

    beef and broccoli

    • 1 pound flank steak thinly sliced against the grain into 1/4" thick pieces
    • 1 1/2 tablespoons water
    • 1 teaspoon cornstarch
    • 1 teaspoon soy sauce
    • 1 teaspoon sesame oil
    • 3 cups broccoli florets (about 8 ounces)

    sauce

    • 1/2 cup chicken stock
    • 2 tablespoons cornstarch
    • 1 1/2 tablespoons soy sauce
    • 1 tablespoon oyster sauce
    • 2 teaspoons dark brown sugar
    • 1 teaspoon sesame oil
    • 1/4 teaspoon white pepper

    rest of the dish

    • 2 1/2 tablespoons neutral oil
    • 3 minced garlic cloves
    • 1/2 teaspoon minced ginger
    • 1 1/2 tablespoons Shaoxing wine
    • 1 teaspoon toasted sesame seeds optional

      INSTRUCTIONS  

    beef and broccoli

    • In a mixing bowl combine beef, water, cornstarch, soy sauce, and sesame oil.
    • Stir together and set aside to marinate for 15 minutes.
    • Fill a pot with water and bring to a boil. Add broccoli and blanch for 1 minute. Strain and set broccoli aside.

    sauce

    • Whisk together sauce ingredients and set aside.

    assembly

    • Place a large skillet over high heat and add 1 1/2 tablespoons oil. Sear pieces of beef on each side for 1 minute. (Do it batches if needed, to not overcrowd the pan)
    • Remove beef from skillet and set aside.
    • Add remaining oil to skillet and add broccoli, garlic, ginger and sauté for 2 to 3 minutes. Sprinkle Shaoxing wine over broccoli mixture.
    • Add beef back into the skillet and stir together.
    • Deglaze skillet with sauce and stir together. Continue to cook together for an additional 1 to 2 minutes or until sauce has thickened enough to coat beef and broccoli.
    • Remove from heat, top with toasted sesame seeds and serve with steamed rice.

      NOTES  

    What Cut of Beef to Use

    • Flank steak (sliced against the grain) is most commonly used and our top pick for this recipe. It is an inexpensive cut, cooks quickly and results in tender beef.  It can be a little difficult to find, but I’ve seen it readily available more and more recently.
    • New York strip steak is another option and our next pick. It’s more pricey, but still affordable, has moderate marbling (providing a richer flavor), and works great in stir-fry dishes, like beef and broccoli. It’s also easily found at almost all grocery stores.

    Make Ahead

    Our recipe can be made up to 2 days ahead of time and stored in an airtight container in the refrigerator until ready to use.
    To reheat, transfer beef and broccoli to a large skillet or sauté pan and gently reheat over, medium-low heat, stirring occasionally until heated through. Add 1 tablespoon of water to pan and stir into dish before heating, if mixture looks dry.

    Freezing

    Our recipe can be made up and frozen for up to 3 months. To freeze, sear beef, remove from heat and transfer to an airtight container. Blanch broccoli and add to seared beef. Combine sauce ingredients and transfer to its own airtight container. Store both containers in the freezer until ready to use.
    To reheat, thaw sauce. Pour 1 tablespoon oil into a sauté pan over medium heat. Carefully add frozen beef and broccoli (watch out for oil spatter) and stir together/sauté until thawed. Stir sauce into mixture until evenly coated. Continue to simmer together until heated through.

    Tips and Tricks for Success

    • Don’t overcrowd the skillet when initially cooking the beef. You’ll end up with excess liquid in the skillet, causing the beef to steam instead of sear.
    • Blanching the broccoli may add an extra step, but it’ll ensure you have perfectly cooked, vibrantly green broccoli in your final dish. If you try to stir fry the broccoli raw, you’ll either deal with undercooked broccoli, or overcooked beef.
     
    Calories: 331kcal Carbohydrates: 14g Protein: 28g Fat: 17g Saturated Fat: 4g Cholesterol: 69mg Sodium: 711mg Potassium: 671mg Fiber: 2g Sugar: 4g Vitamin A: 426IU Vitamin C: 62mg Calcium: 71mg Iron: 3mg
    KEYWORD: beef and broccoli, chinese takeout at home, quick and easy dinner, stir-fry
    COURSE: dinner, Main Course

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    March 5, 2021 / Leave a Comment

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

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