This beef and broccoli recipe delivers tender, juicy beef and crisp-tender broccoli in a glossy, savory-sweet garlic-ginger sauce. It’s a classic Chinese-American stir-fry that comes together faster than takeout delivery, and the secret lies in a quick velvet-ing step that keeps the beef silky. Perfect for a weeknight dinner, this dish is sure to become a family favorite.
Ingredients
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 1 teaspoon baking soda (for velveting, optional but recommended)
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil, plus 2 tablespoons for cooking
- 1 lb (450 g) broccoli, cut into small florets (about 4 cups)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 cup (120 ml) low-sodium beef broth
- 1/4 cup (60 ml) low-sodium soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 green onions, sliced (for garnish)
- Cooked white rice, for serving
Instructions
- Velvet the beef: In a medium bowl, toss the sliced beef with baking soda (if using) and let sit for 15 minutes. Rinse thoroughly under cold water and pat very dry with paper towels. This step tenderizes the meat; skip if you prefer a simpler method.
- Marinate: In the same bowl, combine the beef with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 tablespoon vegetable oil. Mix well and let marinate for 10 minutes while you prepare the broccoli and sauce.
- Blanch the broccoli: Bring a large pot of salted water to a boil. Add broccoli florets and cook for 1–2 minutes until bright green and crisp-tender. Drain and immediately rinse with cold water to stop cooking. Set aside.
- Make the sauce: In a small bowl, whisk together beef broth, 1/4 cup soy sauce, oyster sauce, and brown sugar. Set aside.
- Cook the beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until shimmering. Add the beef in a single layer (work in batches if needed) and sear for 1–2 minutes per side until browned but not fully cooked through. Remove beef to a plate.
- Stir-fry aromatics: Reduce heat to medium, add remaining 1 tablespoon oil, then garlic and ginger. Cook for 30 seconds until fragrant.
- Combine and thicken: Return the beef to the skillet, add the sauce, and bring to a simmer. Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and coats the beef.
- Add broccoli: Toss in the blanched broccoli and cook for 1 minute, just until heated through. The beef should reach a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer (USDA FSIS safe minimum).
- Serve: Garnish with sliced green onions and serve immediately over steamed rice.
Tips
- Slice beef thinly: For easier slicing, freeze the steak for 20–30 minutes before cutting. Always slice against the grain for maximum tenderness.
- Don’t overcook broccoli: Blanching for just 1–2 minutes keeps it crisp. If you prefer softer broccoli, blanch for 3 minutes.
- Adjust sauce consistency: If the sauce is too thick, add a splash of broth. If too thin, add more slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).
- Substitutions: No oyster sauce? Use hoisin sauce or a mix of 1 tablespoon soy sauce and 1 teaspoon sugar. For gluten-free, use tamari and ensure oyster sauce is gluten-free.
Serving Suggestions
Serve this beef and broccoli over steamed jasmine rice or noodles. Pair with egg rolls, wonton soup, or a simple cucumber salad for a complete meal. A sprinkle of sesame seeds adds a nice touch.
Variations
- Spicy: Add 1–2 teaspoons chili garlic sauce or red pepper flakes with the garlic.
- Chicken: Substitute chicken breast or thighs; cook to 165°F (74°C).
- Vegetarian: Use tofu or mushrooms instead of beef, and use vegetable broth and vegetarian oyster sauce.
- Extra veggies: Add sliced bell peppers, snap peas, or carrots with the broccoli.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat in a skillet over medium heat with a splash of water or broth to revive the sauce, or microwave in 30-second bursts until hot (165°F / 74°C). The broccoli will soften on reheating, so it’s best enjoyed fresh.
Frequently Asked Questions
Can I skip the baking soda velvet step? Yes, but the beef may be slightly less tender. If skipping, add 1/4 teaspoon of baking soda to the marinade instead, or just rely on thin slicing and quick cooking.
What cut of beef is best? Flank steak or sirloin are ideal. Skirt steak works too, but avoid tough cuts like brisket.
Can I use frozen broccoli? Yes, but thaw and pat dry first. Reduce blanching time to 1 minute to avoid mushiness.
Why is my sauce lumpy? Lumps usually come from cornstarch not being fully dissolved. Always mix the slurry well before adding, and stir constantly when adding to the pan.
How do I make this less salty? Use low-sodium soy sauce and broth, and reduce oyster sauce to 1 tablespoon. You can also add a teaspoon of rice vinegar for balance.
Can I prepare this ahead? Yes, velvet and marinate the beef, blanch the broccoli, and mix the sauce up to a day ahead. Store separately in the fridge, then stir-fry when ready.
Related
- Hand in Hand Peking Duck Menu: Full Recipe
- Virginia French Fries: Crispy Salt-Vinegar Style
- Ji Rong Peking Duck Menu: Full Recipe Guide
More recipes to cook
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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