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A delicious plate of Beef And Broccoli features tender beef and vibrant green broccoli florets coated in a rich, savory sauce.

Beef and Broccoli Ultimate

This ultimate Beef and Broccoli recipe delivers restaurant-quality results in your own kitchen. Featuring tender beef, crisp-tender broccoli, and a perfectly balanced savory-sweet sauce, this dish is easy to follow and guaranteed to impress.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound flank steak or sirloin steak
  • 1 tablespoon soy sauce low-sodium
  • 1 tablespoon cornstarch
  • 1 tablespoon Shaoxing wine or dry sherry or chicken broth
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger or fresh ginger
  • 1/4 teaspoon black pepper
  • 1 large head of broccoli, cut into florets
  • 1 tablespoon vegetable oil
  • 1/4 cup water
  • 1/2 cup beef broth low-sodium
  • 1/4 cup soy sauce low-sodium
  • 2 tablespoons brown sugar light or dark
  • 1 tablespoon oyster sauce or hoisin sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger or fresh ginger
  • Pinch of red pepper flakes optional
  • Cooked rice or noodles for serving
  • Sesame seeds for garnish optional
  • Chopped green onions for garnish optional

Equipment

  • Wok or large skillet
  • Cutting board
  • Knife
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Steamer (optional)
  • Spatula or cooking spoon

Method
 

  1. Freeze the steak for 20-30 minutes to make it easier to slice thinly. Slice against the grain into 1/4-inch thick strips.
  2. In a bowl, combine the sliced beef with soy sauce, cornstarch, Shaoxing wine (or sherry), sesame oil, ginger, and pepper. Mix well and let it marinate for at least 20 minutes, or up to an hour in the refrigerator.
  3. Cut the broccoli head into bite-sized florets.
  4. For extra vibrant green broccoli, blanch it in boiling water for 1-2 minutes, then immediately transfer it to an ice bath to stop the cooking process (optional).
  5. In a small bowl, whisk together the beef broth, soy sauce, brown sugar, oyster sauce, cornstarch, sesame oil, garlic, ginger, and red pepper flakes (if using). Make sure there are no lumps of cornstarch.
  6. Heat a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil. Once the oil is hot and shimmering, add the marinated beef and stir-fry for 2-3 minutes, or until the beef is browned but still slightly pink inside. Remove the beef from the wok and set aside.
  7. Add another tablespoon of vegetable oil to the wok. Add the broccoli florets and stir-fry for 2-3 minutes. Add 1/4 cup of water to the wok, cover, and steam for another 2-3 minutes, or until the broccoli is crisp-tender.
  8. Pour the sauce into the wok with the broccoli. Bring to a simmer and cook for 1-2 minutes, or until the sauce has thickened.
  9. Add the cooked beef back to the wok and toss to coat everything in the sauce.
  10. Serve immediately over steamed rice or noodles.
  11. Garnish with sesame seeds and chopped green onions (optional).

Notes

For best results, use a hot wok and don't overcrowd it. Adjust the sauce to your liking. Feel free to add other vegetables, such as bell peppers, carrots, or mushrooms. You can prepare the beef and sauce ahead of time and store them in the refrigerator. Beef and Broccoli will last for 3-4 days in the refrigerator and can be frozen for 2-3 months.