Beef and Broccoli

5 from 5 votes

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!

Prep Time8

Cook Time22

Total Time30

Course: dinner, Main Course

Servings:

Calories: 331kcal

Author: Teri & Jenny

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.

Nutrition