Beef and broccoli is a beloved Chinese-American takeout classic that combines tender strips of beef with crisp-tender broccoli in a savory, slightly sweet garlic-ginger sauce. This homemade version is faster than delivery and lets you control the ingredients, ensuring a fresh, vibrant dish every time. The key to its success lies in a quick velvet-ing step and a blazing-hot pan, which together create that signature restaurant texture.
Ingredients
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 1 lb (450 g) broccoli florets (about 1 large head)
- 3 tablespoons (45 ml) soy sauce (or tamari for gluten-free)
- 2 tablespoons (30 ml) oyster sauce (or hoisin for vegetarian)
- 1 tablespoon (15 ml) dry sherry or Shaoxing wine (optional)
- 1 teaspoon (5 g) sugar
- 1/2 cup (120 ml) low-sodium beef or chicken broth
- 1 tablespoon (8 g) cornstarch
- 2 cloves garlic, minced
- 1 tablespoon (6 g) fresh ginger, grated
- 2 tablespoons (30 ml) vegetable oil, divided
- 1/4 cup (60 ml) water
- Cooked white rice, for serving
Instructions
- Prep the beef: In a medium bowl, combine the sliced beef, 1 tablespoon (15 ml) soy sauce, 1 teaspoon (5 g) cornstarch, and 1 teaspoon (5 ml) vegetable oil. Mix well and let marinate for 15 minutes while you prepare the other ingredients.
- Make the sauce: In a small bowl, whisk together the remaining 2 tablespoons (30 ml) soy sauce, oyster sauce, sherry (if using), sugar, broth, and remaining 2 teaspoons (10 g) cornstarch. Set aside.
- Blanch the broccoli: Bring a pot of water to a boil. Add the broccoli florets and cook for 1 minute. Drain and immediately rinse with cold water to stop cooking. Pat dry thoroughly.
- Cook the beef: Heat 1 tablespoon (15 ml) of vegetable oil in a large wok or skillet 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. Transfer to a plate.
- Stir-fry aromatics: Reduce heat to medium-high and add the remaining 1 tablespoon (15 ml) oil. Add garlic and ginger, and stir-fry for 30 seconds until fragrant.
- Combine everything: Return the beef to the pan, then add the blanched broccoli. Pour the sauce over everything and stir-fry for 2-3 minutes, until the sauce thickens and coats the beef and broccoli evenly.
- Finish and serve: If the sauce is too thick, add a splash of water. Serve immediately over steamed rice.
Tips
- Slice beef thinly: For easier slicing, place the steak in the freezer for 15-20 minutes until firm but not frozen solid. Always slice against the grain to ensure tenderness.
- Don’t overcrowd the pan: If your pan is not large enough, cook the beef in two batches. Overcrowding lowers the temperature and steams the meat instead of searing it.
- Adjust the sauce: Taste the sauce before adding it to the pan; if you prefer a sweeter or saltier flavor, adjust the sugar or soy sauce accordingly.
- Make it gluten-free: Use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is gluten-free (or substitute with hoisin sauce).
Serving Suggestions
Serve this beef and broccoli over steamed jasmine or white rice to soak up the savory sauce. For a low-carb option, serve over cauliflower rice or alongside a simple cucumber salad. A sprinkle of sesame seeds and sliced green onions adds color and texture.
Variations
- Chicken and Broccoli: Substitute the beef with 1 lb (450 g) chicken breast or thigh, sliced thinly. Cook until the chicken reaches an internal temperature of 165°F (74°C) as measured with a food thermometer.
- Vegetarian: Replace the beef with tofu or tempeh, and use vegetarian oyster sauce or hoisin. Add mushrooms for extra umami.
- Spicy: Add 1-2 teaspoons of chili garlic sauce or red pepper flakes to the sauce for a kick.
- Extra veggies: Add sliced bell peppers, snap peas, or carrots in step 6 for a more colorful dish.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The dish will keep for 3-4 days. To reheat, place in a skillet over medium heat with a splash of water or broth, stirring until heated through (to a minimum internal temperature of 165°F/74°C). Alternatively, microwave on high for 1-2 minutes, stirring halfway. The broccoli may soften upon reheating, but the flavor remains delicious.
Frequently Asked Questions
Can I use a different cut of beef? Yes, sirloin, ribeye, or even tenderloin work well. Avoid tough cuts like chuck or brisket, which require longer cooking to become tender.
Why is my beef tough? Tough beef usually results from overcooking or slicing with the grain. Cook the beef quickly over high heat and slice it thinly against the grain to keep it tender.
Can I skip the blanching step? Yes, you can stir-fry the broccoli directly in the pan, but it will take longer and may not be as crisp. If skipping, add the broccoli in step 6 and stir-fry for 2-3 minutes before adding the sauce.
What can I use instead of oyster sauce? Hoisin sauce is a good substitute, though it is sweeter. For a vegetarian version, use mushroom oyster sauce or a mix of soy sauce and a little sugar.
Is it necessary to marinate the beef? The marinade helps tenderize and flavor the beef. If you’re short on time, you can skip it, but the beef may be less tender and flavorful.
Can I make this ahead of time? Yes, you can prepare the sauce and blanch the broccoli a day ahead. Store them separately in the refrigerator, then stir-fry everything when ready to serve.
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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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