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BEST BEEF AND BROCCOLI

This recipe delivers restaurant-quality Beef and Broccoli in your own kitchen, skipping the greasy takeout version. Tender slices of beef are coated in a savory, slightly sweet sauce, perfectly complemented by crisp-tender broccoli florets for a simple and delicious meal.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound flank steak or sirloin steak, thinly sliced against the grain
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • 4 cups broccoli florets, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1/4 cup water
  • 1/2 cup beef broth
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon oyster sauce optional
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 1 teaspoon ginger, minced
  • 1/4 teaspoon red pepper flakes optional
  • Sesame seeds for garnish optional
  • Chopped green onions for garnish optional

Equipment

  • Medium bowl
  • Large skillet or wok
  • Small bowl
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Spatula

Method
 

  1. In a medium bowl, whisk together the soy sauce, cornstarch, rice vinegar, sesame oil, ginger, and pepper.
  2. Add the sliced beef to the marinade, making sure each piece is well coated.
  3. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.
  4. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  5. Add the broccoli florets and stir-fry for 2-3 minutes, until they start to turn bright green.
  6. Add 1/4 cup of water to the skillet, cover, and steam the broccoli for another 3-5 minutes, or until it's crisp-tender.
  7. Remove the broccoli from the skillet and set aside.
  8. Heat the remaining 1 tablespoon of vegetable oil in the same skillet or wok over high heat.
  9. Add the marinated beef to the skillet in a single layer (work in batches if necessary).
  10. Stir-fry the beef for 2-3 minutes, until it's browned and cooked through.
  11. Remove the beef from the skillet and set aside.
  12. In a small bowl, whisk together the beef broth, soy sauce, brown sugar, oyster sauce (if using), cornstarch, sesame oil, minced garlic, ginger, and red pepper flakes (if using).
  13. Pour the sauce into the same skillet or wok.
  14. Bring the sauce to a simmer over medium heat, stirring constantly, until it thickens.
  15. Add the cooked beef and broccoli back to the skillet with the sauce.
  16. Stir everything together to coat the beef and broccoli evenly with the sauce.
  17. Cook for another minute or two, until everything is heated through.
  18. Garnish with sesame seeds and chopped green onions, if desired.
  19. Serve immediately over rice or noodles.

Notes

Flank steak and sirloin steak are great choices for beef. Slice thinly against the grain for maximum tenderness. Marinating is key for flavor and tenderness. Don't overcook the beef. Steam the broccoli after stir-frying to ensure it's cooked through but still retains a nice crunch. Adjust the sauce to your taste. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To make it gluten-free, use tamari instead of soy sauce.