Beef and Broccoli: A Quick, Savory Skillet Dinner

Beef and broccoli is a Chinese American stir-fry of tender beef and crisp-tender broccoli coated in a glossy, savory sauce, usually served over rice. This home-style version uses flank steak, soy, ginger, garlic, and a little brown sugar for balanced flavor, with the beef cooked in batches so it browns instead of steaming.

Ingredients

1 lb (450 g) flank steak, trimmed and sliced thinly across the grain
1 tbsp (15 ml) low-sodium soy sauce, for the beef
1 tbsp (8 g) cornstarch, for the beef
1 tbsp (15 ml) neutral cooking oil, divided, plus more as needed
1 large head broccoli, about 1 lb (450 g), cut into bite-size florets; peel and slice the tender stem if desired
⅓ cup (80 ml) low-sodium soy sauce, for the sauce
½ cup (120 ml) water
2 tbsp (30 ml) oyster sauce
1 tbsp (15 ml) rice vinegar
1 tbsp (12 g) packed brown sugar
1 tsp (2 g) finely grated fresh ginger
2 garlic cloves (about 6 g), finely chopped
1 tsp (3 g) cornstarch, for thickening the sauce
¼ tsp red pepper flakes, optional
2 tsp (10 ml) toasted sesame oil
2 tbsp (12 g) sliced scallions, for serving
Cooked rice, for serving (about 3 cups / 555 g cooked)

Instructions

Slice and coat the beef. If the steak is difficult to slice, chill it in the freezer for 15 minutes to firm it slightly. Cut across the visible grain into thin strips, about ¼ inch (6 mm) thick. Toss with 1 tablespoon soy sauce and 1 tablespoon cornstarch, then set aside while you prepare the remaining ingredients. This brief coating helps the meat brown and gives the sauce a smooth finish.
Mix the sauce. In a small bowl, whisk together the remaining ⅓ cup soy sauce, water, oyster sauce, rice vinegar, brown sugar, ginger, garlic, 1 teaspoon cornstarch, and red pepper flakes if using. Stir until the cornstarch is dispersed; it may settle while the beef cooks, so whisk it again before pouring.
Cook the broccoli. Bring a large skillet or wok to medium-high heat. Add about ¼ cup (60 ml) water and the broccoli. Cover and steam for 2 to 3 minutes, until bright green and just starting to become tender. Transfer the broccoli to a plate. Carefully wipe the pan dry so the beef can sear rather than steam.
Brown the beef in batches. Heat half the neutral oil in the skillet over high heat. Add half the beef in a single layer, leaving space between pieces, and cook for about 1 to 2 minutes per side. Transfer to a clean plate and repeat with the remaining oil and beef. Avoid crowding the pan; if it is small, cook in additional batches. For USDA FSIS safety, check the thickest pieces with a food thermometer and cook whole cuts of beef to at least 145°F (63°C), followed by a 3-minute rest. Thin strips may reach the target quickly, so check rather than relying only on color.
Finish the stir-fry. Return the beef and broccoli to the skillet. Whisk the sauce again, pour it in, and stir for 1 to 2 minutes until it bubbles and thickens and coats the ingredients. Remove from the heat and stir in the sesame oil. Taste and adjust only if needed; the soy and oyster sauces already contribute salt.
Serve. Spoon the beef and broccoli over hot cooked rice and scatter scallions on top. Serve promptly while the sauce is glossy and the broccoli still has a little bite.

Tips

Slice across the grain. Look for the long muscle fibers in the steak and cut across them. Shorter fibers make each piece easier to chew. Keep the slices similar in thickness so they cook evenly.
Use a hot, uncrowded pan. A crowded skillet releases moisture and steams the meat. Cook in batches and let the pan heat back up between them. A wok works well, but a wide, heavy skillet is a practical substitute.
Choose a useful oyster-sauce substitute. If oyster sauce is unavailable, use an equal amount of hoisin sauce. The result will be sweeter and more aromatic, so reduce the brown sugar to 1 teaspoon or omit it.
Keep the broccoli crisp-tender. Steam it only until it begins to soften; it cooks again in the sauce. For a quicker option, use 1 lb (450 g) thawed frozen broccoli, drain it well, and add it directly at the finishing stage.

Serving Suggestions

Serve this stir-fry with steamed jasmine or brown rice, or use noodles for a change. Plain rice balances the salty-sweet sauce and catches the glaze. Add cucumber salad, lightly dressed cabbage, or steamed edamame on the side if you want a fuller meal. For a finishing touch, offer sesame seeds, extra sliced scallions, or chili oil at the table; keep spicy toppings separate so everyone can adjust their own serving.

Variations

For a gluten-free version, choose certified gluten-free tamari and oyster sauce, and check the labels on all packaged ingredients. To make the dish without oyster sauce, use hoisin as described above, or use a vegetarian mushroom-based stir-fry sauce for a less sweet, more earthy flavor. Swap the flank steak for top sirloin, cut across the grain; avoid very lean, thin cuts that can become dry if overcooked. You can also replace up to half the broccoli with sliced bell pepper, snow peas, or mushrooms, adding quick-cooking vegetables near the end so they do not turn soft.

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. Reheat only the portion you plan to eat in a skillet over medium heat with a splash of water, stirring until steaming throughout and at least 165°F (74°C), the USDA FSIS safe temperature for leftovers. A microwave also works: cover loosely, heat in short intervals, and stir between intervals so the center heats evenly. The broccoli will soften a little after storage. Freezing is possible for up to 2 months for best quality, though the broccoli may become softer; thaw overnight in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

What cut of beef is best for beef and broccoli?
Flank steak is a reliable choice because it is flavorful and easy to slice thinly across the grain. Top sirloin also works. Whatever cut you choose, trim excess connective tissue and avoid slicing with the grain, which can leave the beef chewy.

Can I make beef and broccoli without a wok?
Yes. Use the widest skillet you have, preferably one with a heavy base, and cook the beef in batches. A wide surface makes it easier for moisture to evaporate and for the meat to brown.

Can I use frozen broccoli?
Yes. Thaw it and drain away excess water first. Add it when the cooked beef goes back into the pan, rather than steaming it at the beginning, and stir just until hot. Frozen broccoli is often softer than fresh, so avoid extended cooking.

How do I keep the beef tender?
Cut thinly across the grain, coat it with the measured soy sauce and cornstarch, and sear it quickly in a hot pan without crowding. Return it to the sauce only long enough to heat through. Use a food thermometer for safety rather than leaving it in the pan for a long, arbitrary time.

Can I prepare any part ahead?
Yes. Slice the beef and cut the broccoli up to a day ahead, storing them separately in covered containers in the refrigerator. Mix the sauce ahead as well, then whisk before using because the cornstarch settles. Cooked rice should be cooled and refrigerated promptly; reheat it until steaming hot.

Is this the same as restaurant-style beef and broccoli?
It follows the familiar Chinese American takeout-style approach: beef and broccoli in a soy-based, lightly sweetened sauce served with rice. Restaurant versions vary in sweetness, thickness, and seasoning, so adjust the brown sugar or chili to suit your preference without changing the basic method.

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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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