Asian Beef and Broccoli Recipe with Savory Garlic Sauce

Asian beef and broccoli is a quick stir-fry of tender beef and crisp-tender broccoli coated in a savory, lightly sweet garlic sauce. This takeout-inspired dish draws on Chinese American restaurant-style cooking and comes together in one skillet or wok for an easy weeknight meal.

Ingredients

1 lb (450 g) flank steak, trimmed and sliced thinly against the grain
1 lb (450 g) broccoli, cut into bite-size florets
2 tbsp (30 ml) neutral oil, such as canola or avocado oil, divided
2 cloves garlic, finely minced
1 tsp (5 g) finely grated fresh ginger
1/2 cup (120 ml) low-sodium beef broth or water
1/4 cup (60 ml) regular soy sauce, or 1/4 cup (60 ml) tamari for a gluten-free option
2 tbsp (30 ml) oyster sauce
1 tbsp (15 ml) honey or packed brown sugar
1 tbsp (15 ml) rice vinegar
1 tbsp (8 g) cornstarch
2 tbsp (30 ml) cold water, for mixing with the cornstarch
1/4 tsp (0.5 g) freshly ground black pepper
2 cups (about 320 g) cooked rice, for serving
1 tsp (3 g) sesame seeds and 2 sliced scallions, optional garnish

Instructions

Prepare the beef and sauce. Slice the steak across the grain into strips about 1/4 inch (6 mm) thick; cutting it while cold makes thin slices easier. In a small bowl, whisk together the broth, soy sauce, oyster sauce, honey, rice vinegar, and black pepper. In another small bowl, stir the cornstarch with the cold water until smooth. Keep both mixtures nearby.
Blanch the broccoli. Bring a medium pot of water to a boil. Add the florets and cook for 2 minutes, until bright green but still firm. Drain well. Alternatively, microwave the florets in a covered microwave-safe bowl with 2 tablespoons (30 ml) water for 2 to 3 minutes, then drain. Dry broccoli helps keep the stir-fry from becoming watery.
Sear the beef. Heat 1 tablespoon (15 ml) oil in a large skillet or wok over high heat until shimmering. Add half the beef in a single layer and sear for about 1 minute per side, until browned; transfer to a clean plate. Add the remaining oil and repeat with the rest of the beef. Avoid crowding the pan, which steams the meat instead of browning it. The strips will finish cooking in the sauce.
Cook the aromatics and sauce. Reduce the heat to medium-high. Add the garlic and ginger and stir for about 20 seconds, just until fragrant. Pour in the prepared sauce and bring it to a steady simmer, scraping up browned bits from the pan. Stir the cornstarch mixture again, then slowly pour it into the sauce while stirring. Simmer for 1 to 2 minutes, until glossy and lightly thickened.
Finish the stir-fry safely. Return the beef and any juices to the pan with the broccoli. Toss for 2 to 3 minutes, until everything is hot and coated. Check the thickest beef strips with a food thermometer; the USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C), followed by a 3-minute rest. Because thin strips are difficult to measure individually, check several pieces or a larger folded piece, and continue cooking as needed. Serve promptly over warm rice, with sesame seeds and scallions if desired.

Tips

Slice across the grain. Look for the long muscle fibers in the steak and cut across them, not parallel. This shortens the fibers and makes each bite easier to chew. Flank steak is flavorful, but sirloin or flat iron also works.
Use high heat in batches. A crowded pan releases moisture and prevents browning. If your skillet is small, cook the beef in three batches and let the pan heat back up between them.
Adjust the sauce before thickening. Low-sodium soy sauce keeps the dish from becoming too salty; if using regular soy sauce, taste the simmering sauce before adding the cornstarch and dilute it with a splash of broth if needed. Oyster sauce adds savory depth. For a shellfish-free alternative, use additional soy sauce with a little extra honey; the flavor will be less rounded.
Keep the broccoli crisp. Blanch only until bright green, then drain it thoroughly. It cooks again in the skillet, so longer blanching can leave it soft by serving time.

Serving Suggestions

Serve the beef and broccoli over steamed jasmine rice, brown rice, or another cooked grain that can catch the sauce. For a noodle bowl, spoon it over cooked wheat noodles or rice noodles. A side of sliced cucumber, a simple cabbage salad, or steamed edamame adds a cool or fresh contrast without competing with the savory stir-fry. Put extra scallions or sesame seeds on the table for people to add as they like.

Variations

For a gluten-free version, use tamari and check that the oyster sauce is labeled gluten-free; some brands contain wheat. Coconut aminos can replace soy sauce, though they are sweeter and milder, so reduce the honey and season the sauce to taste. For a vegetarian adaptation, substitute pressed tofu or seared mushrooms for the beef and use a vegetarian mushroom-based stir-fry sauce instead of oyster sauce. Add sliced red bell pepper or snap peas with the broccoli for more vegetables, or add a pinch of red pepper flakes for gentle heat. Keep the overall amount of vegetables similar so the sauce still coats them well.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a shallow, covered container. They keep for 3 to 4 days in the refrigerator. For longer storage, freeze in a sealed freezer-safe container for up to 2 months; the broccoli may soften after thawing. Reheat only the portion you plan to eat in a skillet over medium heat with a splash of water, stirring until steaming hot, or microwave it in a covered dish, stirring partway through. Leftovers should reach 165°F (74°C) throughout when checked with a food thermometer. Avoid repeated cooling and reheating.

Frequently Asked Questions

What cut of beef is best for beef and broccoli?
Flank steak is a popular choice because it cooks quickly and has a pronounced beefy flavor. Sirloin and flat iron are good alternatives. Whichever cut you use, slice it thinly across the grain and cook it in batches for better browning.

Can I make the sauce without oyster sauce?
Yes. Use a vegetarian mushroom-based stir-fry sauce for a similarly savory result, or add a little extra soy sauce and honey. The latter substitute is simpler but will taste less rich and complex than oyster sauce.

Why is my beef tough?
Common causes include slicing with the grain, cutting thick strips, overcrowding the pan, or cooking the meat too long. Slice across the grain, brown in small batches, and let the beef finish briefly in the simmering sauce. Use a thermometer to confirm a safe temperature.

Can I use frozen broccoli?
Yes. Thaw it first and drain away excess water, then pat it dry. Add it near the end of cooking, just long enough to heat through, since frozen broccoli is often softer than fresh and does not need blanching.

Can I prepare any parts ahead?
You can mix the sauce and cornstarch slurry separately, cut the broccoli, and slice the beef up to a day ahead. Keep the raw beef covered in the refrigerator, separate from ready-to-eat ingredients, and cook it promptly. Stir the cornstarch slurry again before using because it settles.

How do I keep the sauce from getting too thin?
Drain the broccoli well and stir the cornstarch slurry just before adding it. The sauce needs to simmer briefly after the slurry goes in to thicken. If it becomes thicker than you like, loosen it with broth or water, a tablespoon at a time.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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