Beef and broccoli is a Chinese American stir-fry of tender beef and crisp-tender broccoli coated in a savory, lightly glossy sauce. This version uses lean beef, plenty of vegetables, and a measured amount of sauce, and it comes together quickly for serving over rice or noodles.
Ingredients
- 1 lb (450 g) flank steak or top sirloin, trimmed and sliced thinly across the grain
- 1 tbsp (15 ml) low-sodium soy sauce, for the beef
- 1 tsp (5 ml) cornstarch, for the beef
- 1 tbsp (15 ml) neutral cooking oil, such as canola or avocado oil, divided
- 1 large head broccoli, about 1 lb (450 g), cut into bite-size florets; peel and slice the tender stem
- ⅓ cup (80 ml) low-sodium beef broth or water
- 2 tbsp (30 ml) low-sodium soy sauce, for the sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (5 g) finely grated fresh ginger
- 2 garlic cloves (about 6 g), finely minced
- 1 tsp (3 g) cornstarch, for the sauce
- ¼ tsp red pepper flakes, optional
- 2 tbsp (30 ml) water, as needed to loosen the sauce
- 2 tbsp (12 g) sliced scallions, optional, for serving
- 1 tbsp (9 g) sesame seeds, optional, for serving
Instructions
- Slice and coat the beef. If the steak is difficult to slice, chill it in the freezer for 10 to 15 minutes first; do not freeze it solid. Slice thinly across the grain. Toss with 1 tablespoon soy sauce and 1 teaspoon cornstarch, then set aside while you prepare the remaining ingredients, about 10 minutes.
- Mix the sauce. In a small bowl, whisk together the broth, 2 tablespoons soy sauce, oyster sauce, rice vinegar, sesame oil, ginger, garlic, 1 teaspoon cornstarch, and red pepper flakes, if using. Keep the optional water nearby to thin the sauce later if needed.
- Steam the broccoli briefly. Heat a large skillet or wok over medium-high heat. Add the broccoli and 2 tablespoons water. Cover and cook for 2 to 3 minutes, until bright green and just starting to turn tender. Transfer it to a plate. Carefully wipe any excess water from the pan.
- Sear the beef in batches. Add half the oil to the hot pan. Spread half the beef in a single layer and cook for about 1 to 2 minutes per side, turning once, until browned. Transfer to a clean plate and repeat with the remaining oil and beef. Avoid crowding the pan, which can make the meat steam rather than brown.
- Finish the stir-fry. Return the broccoli and beef, along with any juices on the plate, to the pan. Stir the sauce again, then pour it over the ingredients. Toss for 1 to 2 minutes, until the sauce thickens and coats the beef and broccoli. Add a tablespoon or two of water if the sauce is too thick. Check the thickest beef pieces with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. Because the beef is sliced into thin pieces, it may reach that temperature quickly; avoid overcooking, and allow the cooked beef to rest for 3 minutes before serving.
- Serve. Scatter with scallions or sesame seeds if desired, and serve while hot.
Tips
- Cut across the grain. Look for the direction of the muscle fibers and slice across them rather than parallel. Thin, even pieces cook fast and are easier to chew.
- Use a hot, uncrowded pan. Cook the beef in batches if needed. A crowded pan releases moisture and can prevent browning; let the pan heat back up between batches.
- Choose substitutions thoughtfully. If oyster sauce is unavailable, use an equal amount of hoisin sauce; the result will be sweeter and less savory. For a shellfish-free option, use a mushroom-based vegetarian stir-fry sauce.
- Prepare before turning on the heat. Stir-fries move quickly, so chop the broccoli, slice the beef, and mix the sauce first. Whisk the sauce again just before pouring, since cornstarch settles at the bottom.
Serving Suggestions
Serve the stir-fry over steamed brown or white rice, or with cooked noodles. For a lighter plate, pair it with cauliflower rice or serve it on its own with extra steamed vegetables. If serving rice, start it before the stir-fry so it is ready at the same time. A little extra rice vinegar at the table can brighten the savory sauce.
Variations
Swap the broccoli for broccolini, green beans, or a mixture of bell pepper and mushrooms; adjust the brief steaming time so each vegetable stays crisp-tender. Thinly sliced chicken can replace beef, but cook poultry to 165°F (74°C), checking with a food thermometer. For a less sweet, more tangy flavor, increase the rice vinegar by 1 teaspoon. To make the dish gluten-free, use certified gluten-free tamari and a gluten-free oyster-style sauce, and check every product label, including the broth.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a covered, shallow container. They keep for 3 to 4 days in the refrigerator. Reheat only the portion you plan to eat in a skillet over medium heat, stirring with a splash of water until steaming throughout; USDA guidance is to reheat leftovers to 165°F (74°C), checked with a food thermometer. A microwave also works: cover loosely, heat in short intervals, and stir between intervals to distribute heat evenly. Freeze leftovers in an airtight freezer-safe container for up to 2 to 3 months for best quality; thaw in the refrigerator before reheating.
Frequently Asked Questions
What cut of beef is best for beef and broccoli?
Flank steak and top sirloin are both good choices because they can be sliced thinly and cook quickly. Slice across the grain, and avoid very thick pieces, which take longer to cook and can become tough before the sauce is ready.
Can I use frozen broccoli?
Yes. Thaw it and drain it well, then pat it dry before adding it to the pan. Frozen broccoli is often softer than fresh, so skip the covered steaming step and stir-fry it briefly just until heated through.
Why is my sauce not thickening?
First, check that the sauce is simmering and that the cornstarch was fully mixed in. If it remains thin, whisk ½ teaspoon cornstarch with 1 tablespoon cold water, stir it into the pan, and simmer briefly. Add a little water if the sauce becomes too thick.
Can I make the dish ahead?
You can slice the beef, cut the broccoli, and mix the sauce several hours ahead; refrigerate them separately. For the best texture, cook the stir-fry just before serving. Do not leave raw beef at room temperature while preparing other ingredients.
Is there a substitute for oyster sauce?
Use an equal amount of hoisin sauce for an easy pantry substitute, keeping in mind that it makes the sauce sweeter. A vegetarian mushroom stir-fry sauce is a closer savory alternative and works well for a shellfish-free version.
Can I reduce the soy sauce?
Yes. Replace some or all of the sauce’s soy sauce with water or unsalted broth, then taste before adding more. The finished dish will be less salty and less deeply savory, so a small squeeze of rice vinegar can help balance it.
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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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