This one-pot beef and broccoli is a streamlined version of the classic Chinese-American takeout dish, featuring tender strips of beef and crisp-tender broccoli florets coated in a savory, slightly sweet garlic-ginger sauce. Everything cooks in a single skillet or wok, which means less cleanup and a flavorful meal on the table in about 30 minutes. It’s a reliable weeknight dinner that delivers big on taste without the need for multiple pots and pans.
Ingredients
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 1/4 cup (60 ml) low-sodium soy sauce
- 2 tablespoons (30 ml) oyster sauce
- 1 tablespoon (15 ml) dry sherry or Chinese cooking wine (optional)
- 1 tablespoon (15 g) brown sugar
- 1 teaspoon (5 ml) toasted sesame oil
- 1/2 cup (120 ml) low-sodium beef broth or water
- 2 teaspoons (6 g) cornstarch
- 3 cloves garlic, minced
- 1 tablespoon (15 g) fresh ginger, grated
- 2 tablespoons (30 ml) vegetable oil, divided
- 4 cups (300 g) broccoli florets (about 1 large head)
- 1/4 cup (60 ml) water (for steaming broccoli)
- Cooked white rice, for serving
Instructions
- In a medium bowl, whisk together the soy sauce, oyster sauce, sherry (if using), brown sugar, sesame oil, beef broth, and cornstarch until the sugar and cornstarch are dissolved. Set the sauce aside.
- Pat the sliced beef dry with paper towels. Season lightly with a pinch of salt and pepper.
- 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 cook without stirring for 1–2 minutes until browned. Stir and cook for another 1–2 minutes until just cooked through. Transfer the beef to a plate; it will finish cooking later.
- Reduce the heat to medium-high and add the remaining 1 tablespoon of oil. Add the broccoli florets and the 1/4 cup of water. Cover and steam for 2–3 minutes, until the broccoli is bright green and crisp-tender. Uncover and cook off any remaining water.
- Push the broccoli to one side of the skillet. Add the garlic and ginger to the empty space and cook, stirring, for 30 seconds until fragrant.
- Pour the sauce into the skillet and bring to a simmer. Cook for 1–2 minutes, stirring, until the sauce thickens slightly.
- Return the beef and any accumulated juices to the skillet. Toss everything together and cook for 1 minute until the beef is heated through and coated in the sauce. For food safety, ensure the beef reaches 145°F (63°C) as the safe minimum internal temperature for whole cuts of beef, checked with a food thermometer.
- Serve immediately over steamed rice.
Tips
- Slice the beef thinly: For easier slicing, pop the steak in the freezer for 15–20 minutes before cutting. Always slice against the grain to keep the meat tender.
- Don’t overcrowd the pan: If you add too much beef at once, it steams instead of searing. Cook in batches if necessary to get a good brown crust.
- Adjust the sauce: Taste the sauce before adding it to the pan. If you prefer a sweeter or saltier flavor, tweak the brown sugar or soy sauce to your liking.
- 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 sauce. For a low-carb option, serve over cauliflower rice or alongside a simple green salad. A sprinkle of sesame seeds or sliced green onions adds a fresh finish.
Variations
- Chicken and broccoli: Substitute boneless, skinless chicken thighs or breasts, sliced thinly. Cook until the chicken reaches 165°F (74°C) as the safe minimum internal temperature.
- Spicy beef and broccoli: Add 1–2 teaspoons of sriracha or chili garlic sauce to the sauce mixture for a kick.
- Vegetarian version: Swap the beef for extra-firm tofu (pressed and cubed) and use vegetable broth instead of beef broth. Cook the tofu until golden on all sides.
- Add other vegetables: Bell peppers, snap peas, or carrots can be added along with the broccoli for extra color and crunch.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for 3–4 days. To reheat, warm in a skillet over medium heat with a splash of water or broth to loosen the sauce, or microwave in 30-second bursts until hot. The broccoli will soften slightly upon reheating, but the flavor remains delicious. Freezing is possible for up to 2 months, though the broccoli may become mushy after thawing.
Frequently Asked Questions
Can I use a different cut of beef? Yes, sirloin, ribeye, or even tenderloin work well. Avoid tough cuts like chuck, which require longer cooking to become tender.
How do I make the beef extra tender? Besides slicing thinly against the grain, you can marinate the beef in a little cornstarch and soy sauce for 15 minutes before cooking. This velvet technique helps retain moisture.
Can I skip the oyster sauce? If you don’t have oyster sauce, you can use hoisin sauce mixed with a little extra soy sauce, or simply increase the soy sauce and add a teaspoon of sugar. The flavor will be slightly different but still tasty.
Why is my sauce lumpy? Lumps usually occur if the cornstarch isn’t fully dissolved before adding the liquid. Whisk the sauce thoroughly before pouring it into the pan, and make sure the pan is hot enough to thicken it smoothly.
Can I use frozen broccoli? Yes, frozen broccoli works in a pinch. Add it directly to the pan with the water and steam until heated through; it will be softer than fresh.
Is this dish gluten-free? Not as written, because soy sauce and oyster sauce typically contain gluten. Use tamari and a gluten-free oyster sauce alternative to make it gluten-free.
Related
- Sticky Rice Food Truck Danville AR: Recipe
- Hand in Hand Peking Duck Menu: Full Recipe
- Virginia French Fries: Crispy Salt-Vinegar Style
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).