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
- In a mixing bowl combine beef, water, cornstarch, soy sauce, and sesame oil.
- Stir together and set aside to marinate.
- Fill a pot with water and bring to a boil. Add broccoli and blanch for 1 minute. Strain and set broccoli aside.
Sauce
- Combine sauce ingredients.
- Whisk together and set aside.
Assemble
- Place a large skillet over high heat and add some oil. Sear pieces of beef on each side.
- Transfer beef from skillet to a plate 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 to 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.
- Top beef and broccoli with sesame toasted seeds and serve with steamed rice.
Tools You Will Need
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.
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:
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
Beef and Broccoli
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.
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