This beef and broccoli is a takeout-style stir-fry that comes together faster than delivery, with tender strips of beef, crisp-tender broccoli, and a glossy, garlicky sauce that clings to every bite. It’s a weeknight favorite because it uses simple pantry ingredients, cooks in one skillet, and delivers that savory-sweet umami flavor you crave. While it’s inspired by the version from Natasha’s Kitchen, this recipe is a reliable, from-scratch rendition you can make at home any night.
Ingredients
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 3 tablespoons (45 ml) soy sauce, divided
- 2 tablespoons (30 ml) dry sherry or Chinese cooking wine (or 1 tbsp rice vinegar + 1 tbsp water)
- 1 tablespoon (8 g) cornstarch
- 1 teaspoon (5 g) sugar
- 1/2 teaspoon (2 g) baking soda (optional, for extra tenderizing)
- 1 lb (450 g) broccoli, cut into small florets (about 4 cups)
- 3 tablespoons (45 ml) vegetable or peanut oil, divided
- 3 cloves garlic, minced
- 1 tablespoon (15 ml) oyster sauce
- 1 teaspoon (5 ml) toasted sesame oil
- 1/4 cup (60 ml) low-sodium beef broth or water
- 1 tablespoon (8 g) cornstarch mixed with 2 tablespoons (30 ml) water (slurry)
- Cooked white rice or noodles, for serving
Instructions
- Marinate the beef: In a medium bowl, combine the sliced beef with 1 tablespoon of soy sauce, the sherry, 1 tablespoon cornstarch, sugar, and baking soda (if using). Stir until the beef is evenly coated. Let it marinate at room temperature for 10 minutes while you prep the broccoli.
- Prep the broccoli: Bring a medium pot of salted water to a boil. Add the broccoli florets and blanch for 1–2 minutes until bright green and slightly tender. Drain and immediately rinse with cold water to stop cooking. Pat dry with a clean kitchen towel or paper towels.
- Make the sauce: In a small bowl, whisk together the remaining 2 tablespoons soy sauce, oyster sauce, sesame oil, and beef broth. Set aside.
- Cook the beef: Heat 2 tablespoons of the 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 cook without stirring for 1 minute. Then stir-fry for 2–3 minutes until browned but still slightly pink in spots. Transfer the beef to a plate.
- Stir-fry the aromatics and broccoli: Reduce heat to medium-high and add the remaining 1 tablespoon oil. Add the garlic and stir-fry for 30 seconds until fragrant. Add the blanched broccoli and stir-fry for 2 minutes, allowing it to char slightly at the edges.
- Combine and thicken: Return the beef to the skillet. Pour the sauce over everything and bring to a simmer. Stir in the cornstarch slurry and cook for 1–2 minutes, stirring constantly, until the sauce thickens and coats the beef and broccoli. For food safety, ensure the beef reaches a safe minimum internal temperature of 145°F (63°C) for whole cuts, checked with a food thermometer.
- Serve: Remove from heat and serve immediately over steamed rice or noodles.
Tips
- Slice beef thinly: For the most tender strips, freeze the steak for 15–20 minutes before slicing. This firms it up so you can cut it paper-thin against the grain.
- Don’t skip the baking soda: It’s optional, but a small amount (1/2 teaspoon) tenderizes the beef without leaving a metallic taste. If you skip it, the beef will still be good, just slightly less tender.
- Blanch broccoli first: This step ensures the broccoli is crisp-tender and bright green. If you skip it, the broccoli will be harder and may not cook evenly with the beef.
- Adjust the sauce: Taste before serving. If you prefer a sweeter sauce, add a teaspoon of honey or brown sugar. For more heat, add a pinch of red pepper flakes with the garlic.
Serving Suggestions
Serve this beef and broccoli over steamed jasmine rice, brown rice, or chow mein noodles. For a complete meal, add a side of egg rolls, wonton soup, or a simple cucumber salad with rice vinegar. Garnish with sesame seeds and sliced green onions for extra color and crunch.
Variations
- Chicken or pork: Substitute the beef with thinly sliced chicken breast or pork tenderloin. Adjust cooking time to ensure poultry reaches 165°F (74°C) and pork reaches 145°F (63°C).
- Vegetarian: Use firm tofu or tempeh instead of beef. Press the tofu well, then pan-fry until golden before adding the sauce. Use mushroom oyster sauce to keep it vegetarian.
- Add other vegetables: Bell peppers, snap peas, or mushrooms make great additions. Add them with the broccoli and adjust the sauce with a splash more broth if needed.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is gluten-free (or use a vegan mushroom sauce).
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep 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 intervals until hot. For best texture, reheat only the amount you plan to eat, as the broccoli softens further each time it’s reheated. Freezing is possible for up to 2 months, but the broccoli will lose its crispness; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use frozen broccoli? Yes, but thaw it first and pat it very dry. Frozen broccoli is softer and may turn mushy, so reduce the blanching time to 30 seconds or skip it entirely.
What’s the best cut of beef for this? Flank steak, sirloin, or ribeye are excellent. They’re tender and slice well. Avoid tough cuts like chuck, which require longer cooking.
How do I make the sauce thicker? The cornstarch slurry is key. Make sure it’s well mixed before adding, and let the sauce simmer for a full minute after adding. If it’s still thin, add a little more slurry.
Can I make this ahead of time? You can prep the ingredients (marinate beef, blanch broccoli, mix sauce) up to a day ahead. Cook the stir-fry just before serving for the best texture.
Why is my beef tough? Overcooking is the most common culprit. Cook the beef in small batches over high heat and remove it from the pan while it’s still slightly pink in the center—it will finish cooking when returned to the sauce.
Is this recipe spicy? No, it’s mild. Add red pepper flakes or sriracha if you like heat.
Related
- Truffle French Fries Recipe (Crispy & Easy)
- Sticky Rice Express Sioux City: Easy Recipe
- Thrasher’s French Fries Recipe (Boardwalk-Style)
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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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