Beef and Broccoli: A Savory, Quick Skillet Recipe

Beef and broccoli is a Chinese American takeout favorite: tender slices of beef and crisp-tender broccoli coated in a savory soy, garlic, and ginger sauce. This version cooks in one skillet and serves well over rice, with a brief marinade that helps season the beef without making the sauce overly salty.

Ingredients

1 lb flank steak (450 g), trimmed and sliced thinly across the grain
1 tbsp cornstarch (8 g), for the beef
1 tbsp low-sodium soy sauce (15 ml), for the beef
1 tsp neutral oil, such as canola (5 ml), for the beef
1 large head broccoli, cut into bite-size florets (about 5 cups or 350 g)
1 tbsp neutral oil (15 ml), for cooking
3 garlic cloves, finely chopped (about 1 tbsp or 9 g)
1 tbsp finely grated fresh ginger (6 g)
⅓ cup low-sodium soy sauce (80 ml)
⅓ cup water or low-sodium beef broth (80 ml)
2 tbsp oyster sauce (30 ml)
1 tbsp packed light brown sugar (12 g)
1 tsp toasted sesame oil (5 ml)
1 tsp cornstarch (3 g), for thickening the sauce
2 tbsp water (30 ml), to mix with the sauce cornstarch
Cooked rice, for serving (optional)

Instructions

Slice and marinate the beef. If the steak is difficult to slice, chill it in the freezer for 15–20 minutes until firm but not frozen. Cut it thinly across the grain, then toss with 1 tablespoon cornstarch, 1 tablespoon soy sauce, and 1 teaspoon oil. Set aside for 15 minutes while you prepare the vegetables and sauce.
Mix the sauce. In a small bowl, stir together the ⅓ cup soy sauce, water or broth, oyster sauce, brown sugar, and sesame oil. In a separate small cup, whisk the remaining 1 teaspoon cornstarch with 2 tablespoons water until smooth; keep it nearby to add later.
Cook the broccoli. Heat a large skillet or wok over medium-high heat. Add about ¼ cup (60 ml) water and the broccoli. Cover and steam for 2–3 minutes, just until bright green and nearly crisp-tender. Transfer the broccoli to a plate and carefully pour off any remaining water.
Sear the beef in batches. Return the pan to medium-high heat and add 1 tablespoon oil. When it is hot, spread half the beef in a single layer. Sear for about 1–2 minutes per side, until browned, then transfer to a clean plate. Repeat with the remaining beef. Avoid crowding the skillet, which can make the meat release liquid and steam instead of browning.
Finish the stir-fry. Reduce the heat to medium. Add the garlic and ginger and stir for about 20 seconds, just until fragrant. Pour in the sauce mixture and bring it to a simmer. Stir the cornstarch slurry again, then add it gradually, stirring until the sauce thickens, about 30–60 seconds.
Check the beef and serve. Return the beef and broccoli to the pan and toss to coat, cooking until hot and the broccoli reaches your preferred tenderness. For food safety, check the thickest beef pieces with a food thermometer: USDA FSIS recommends whole cuts of beef reach a safe minimum internal temperature of 145°F (63°C) followed by a 3-minute rest. If thin slices make an accurate check impractical, use the thermometer on the thickest pieces before tossing them into the sauce, and continue cooking until they reach the temperature. Serve promptly over rice, if desired.

Tips

Cut across the grain. Look for the direction of the long muscle fibers and slice across them; shorter fibers make the steak easier to chew. Keep the slices fairly thin so they cook quickly.
Choose a good substitute. Sirloin or flat iron steak can replace flank steak. Oyster sauce gives the dish its characteristic savory depth; if unavailable, use an equal amount of hoisin sauce for a sweeter result, or use vegetarian mushroom stir-fry sauce for a similar savory note.
Keep the pan hot and uncrowded. Sear the beef in batches, and let the pan regain heat between them. If you use a small skillet, cook in more batches rather than piling in the meat.
Adjust sauce thickness at the end. Cornstarch settles, so stir the slurry immediately before adding it. If the sauce becomes too thick, loosen it with water a tablespoon (15 ml) at a time.

Serving Suggestions

Serve the stir-fry over steamed jasmine rice, brown rice, or another cooked grain so the sauce has something to cling to. For a lighter meal, spoon it over cauliflower rice or serve it alongside plain noodles. A scattering of sliced scallions or toasted sesame seeds adds freshness and crunch; these are optional garnishes rather than necessary ingredients.

Variations

For a little heat, add ½ teaspoon (2 g) red pepper flakes with the garlic and ginger, or serve chili crisp at the table. Replace some or all of the broccoli with sliced bell pepper, snap peas, or mushrooms, adjusting the cooking time so vegetables stay crisp-tender. For a gluten-free version, use tamari or certified gluten-free soy sauce and check that the oyster sauce is gluten-free; some brands contain wheat. Vegetarian mushroom stir-fry sauce can replace oyster sauce, though its flavor may be slightly less sweet or briny.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in a shallow airtight container. They keep for 3–4 days in the refrigerator. Reheat only the portion you plan to eat in a skillet over medium heat with a splash of water, stirring until steaming hot; leftovers should reach 165°F (74°C), measured with a food thermometer. You can also microwave them in a covered, microwave-safe dish, stirring partway through and checking the temperature in several places. Avoid repeated cooling and reheating. Freeze leftovers in a freezer-safe container for up to 2–3 months for best quality, then thaw in the refrigerator before reheating to 165°F (74°C).

Frequently Asked Questions

What cut of beef is best for beef and broccoli?
Flank steak is a dependable choice because it slices easily across the grain and cooks quickly. Sirloin and flat iron also work well. Avoid thick slices, and trim away tough connective tissue before cooking.

Can I make beef and broccoli without oyster sauce?
Yes. Use vegetarian mushroom stir-fry sauce for a similarly savory option, or substitute hoisin sauce for a sweeter, thicker sauce. If using hoisin, reduce the brown sugar slightly and taste before adding more sweetness.

Can I use frozen broccoli?
Yes. Thaw it and drain away excess water first, then pat it dry if it seems wet. Add it near the end of cooking and heat it just until hot; frozen broccoli is often softer than fresh, so avoid steaming it for several extra minutes.

Why is my beef tough?
It may have been sliced with the grain, cut too thick, or cooked in a crowded pan. Slice thinly across the grain and sear in batches. Use a thermometer to confirm safe cooking rather than relying only on color.

Can I prepare any part ahead?
Yes. Slice the beef, chop the broccoli, and mix the sauce up to a day ahead; keep them in separate covered containers in the refrigerator. For the best texture, cook the beef shortly before serving, and do not leave raw beef at room temperature while preparing other ingredients.

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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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