Beef and broccoli is a Chinese American takeout favorite: tender beef and crisp-tender broccoli coated in a savory soy, ginger, and garlic sauce, usually served over rice. This homemade skillet version uses a measured amount of oil and sauce, so you can estimate its calories more clearly while keeping the familiar sweet-salty flavor.
Ingredients
- 1 lb (450 g) flank steak, trimmed
- 1 tbsp (15 ml) reduced-sodium soy sauce, for the beef
- 1 tbsp (8 g) cornstarch, divided
- 1 tbsp (15 ml) neutral oil, such as canola, divided
- 1 lb (450 g) broccoli florets, cut into bite-size pieces
- ⅓ cup (80 ml) low-sodium beef broth
- 2 tbsp (30 ml) reduced-sodium soy sauce, for the sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) honey
- 1 tsp (5 ml) toasted sesame oil
- 2 tsp (10 ml) rice vinegar
- 2 garlic cloves (about 6 g), finely minced
- 1 tsp (5 g) finely grated fresh ginger
- ½ tsp (1 g) crushed red pepper flakes, optional
- 2 tbsp (30 ml) water, plus 1 tbsp (8 g) cornstarch for the sauce
- 3 cups (480 g) cooked brown rice, for serving (optional)
Instructions
- Slice the steak thinly across the grain, cutting it into strips about ¼ inch (6 mm) thick. In a bowl, toss it with 1 tablespoon soy sauce and 1 teaspoon of the cornstarch. Set aside for 10 minutes while you prepare the other ingredients. Thin, across-the-grain slices cook quickly and are easier to chew.
- Whisk the broth, 2 tablespoons soy sauce, oyster sauce, honey, sesame oil, rice vinegar, garlic, ginger, and red pepper flakes in a small bowl. In a second small bowl, stir the remaining 2 teaspoons cornstarch with 2 tablespoons water until smooth; keep it separate for now.
- Heat a large skillet or wok over medium-high heat. Add half the neutral oil, then the broccoli and 2 tablespoons water. Cover and steam for 2 minutes, uncover, and stir-fry for another 2–3 minutes, until bright green and crisp-tender. Transfer to a plate. If your pan is small, cook the broccoli in batches so it steams rather than crowds the pan.
- Wipe the pan if needed and return it to medium-high heat. Add the remaining oil. Spread the beef in a single layer, working in batches if necessary, and sear for about 1–2 minutes per side. The USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) followed by a 3-minute rest; check the thickest pieces with a food thermometer, then transfer the cooked beef to a clean plate to rest. If thin strips make an accurate temperature check difficult, use a larger piece as a check and cut it open to verify the center is hot and cooked through; do not rely on color alone.
- Pour the prepared sauce into the hot pan and bring it to a gentle simmer, stirring to loosen any browned bits. Stir the cornstarch slurry again, then pour it in gradually while stirring. Simmer for 30–60 seconds, until glossy and lightly thickened.
- Return the broccoli and beef, including any juices on the plate, to the pan. Toss for about 1 minute, just until everything is hot and coated. Serve promptly, with cooked brown rice if desired.
Tips
- Slice against the grain. Look for the long muscle fibers and cut across them; this shortens the fibers for a more tender bite. A brief 15-minute chill in the freezer can make the steak easier to slice, but add that time if you use this option.
- Keep the pan hot and uncrowded. Crowding traps steam and can make the beef gray and tough. Sear in batches, letting the pan regain heat between them.
- Control the sauce thickness. Stir the cornstarch slurry immediately before adding it because it settles quickly. Add a splash of broth if the sauce becomes thicker than you like.
- Choose a substitute thoughtfully. Tamari can replace soy sauce in equal amounts, though the flavor may be a little different. If you cannot find oyster sauce, use hoisin sauce; it is sweeter and less savory, so reduce the honey to 2 teaspoons.
Serving Suggestions
Serve the beef and broccoli over a measured portion of brown or white rice, or alongside steamed rice noodles. For a lower-starch plate, serve it on its own or with cauliflower rice, keeping in mind that those choices change the meal’s total calories. Add sliced scallions or a small sprinkle of sesame seeds for a finishing touch; measure toppings if you are tracking portions.
Variations
For a little more heat, add extra red pepper flakes or a small spoonful of chili crisp at the table. For extra vegetables, stir-fry sliced mushrooms, bell pepper, or snap peas and set them aside with the broccoli before cooking the beef. The added vegetables increase the amount of food and change the nutrition per serving, so recalculate if precision matters.
To make the recipe gluten-free, use certified gluten-free tamari and check that the oyster sauce and broth are labeled gluten-free. For a more pronounced sesame flavor, add a few drops of sesame oil at the end rather than increasing the cooking oil.
Storage and Reheating
Refrigerate leftovers in a covered, shallow container within 2 hours of cooking. 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 or broth, stirring until steaming hot; leftovers should reach 165°F (74°C), checked with a food thermometer. A microwave also works: cover loosely, heat in short intervals, and stir so the food warms evenly. Freeze leftovers in a sealed freezer-safe container for up to 2–3 months for best quality, then thaw in the refrigerator before reheating.
Frequently Asked Questions
How many calories are in beef and broccoli?
Calories depend on the cut and amount of beef, sauce, oil, and serving size. This recipe makes four servings; the beef, broccoli, sauce, and cooking oil are about 330 calories per serving before rice. A ¾-cup (120 g) serving of cooked brown rice adds roughly 165 calories. These are estimates, not laboratory measurements; ingredient brands and trimming can change the result.
How can I calculate the calories more accurately?
Weigh the ingredients you use and enter their amounts into a nutrition calculator, including the oil, sauces, and any rice. Divide the finished recipe’s total by the number of portions you actually serve. If some sauce remains in the pan or you use a different steak cut, the estimate will shift.
What cut of beef works best?
Flank steak is a practical choice because it cooks quickly and slices neatly across the grain. Top sirloin is another good option. Whichever cut you choose, trim visible excess fat if you want a closer match to the calorie estimate.
Can I make the sauce without oyster sauce?
Yes. Hoisin sauce is an easy substitute, but it is sweeter and has a different flavor; reduce the honey to 2 teaspoons. You can also use additional soy sauce and a little extra broth, though the sauce will taste less rounded and savory.
Why is my beef tough?
Common causes include slicing with the grain, using strips that are too thick, overcrowding the pan, or cooking the beef too long. Slice thinly across the grain and sear in batches. Use a thermometer for food safety rather than extending cooking time by guesswork.
Can I prepare it ahead?
You can slice the beef and mix the sauce up to a day ahead, storing them separately in the refrigerator. Cut broccoli can also be refrigerated in a covered container. Cook the beef and vegetables close to serving time for the best texture, and keep raw beef separate from ready-to-eat ingredients.
Related
- Evening Meals: Buttermilk Fried Chicken Dinner
- Coca-Cola Fruit Drink: A Fresh, Fizzy Party Punch Recipe
- Bisquick Dumplings Recipe on the Box, Made Clear
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
Spotted an error? Tell us and we will correct it (corrections policy).