Move over, Panda Express! With this easy, one-skillet beef and broccoli recipe, you can make your favorite Chinese dish any time, any day.
Beef and broccoli is distinct proof that light and healthy dishes can also taste amazing. Tender and juicy beef and crisp broccoli florets coated in a thick, savory sauce.
This dish is stir-fry at its finest.
Mouth-watering, nutritious, and a cinch to make, beef and broccoli is the easiest way to satisfy your hunger without the guilt.
Beef and Broccoli
Beef and broccoli is one of the most popular Chinese dishes here in the US, and for good reason. Juicy steak plus crunchy broccoli is a match made in heaven.
And that sauce? It’s in a league of its own! The combination of soy sauce, oyster sauce, ginger, cornstarch, and sesame oil creates such a unique, sweet, and savory flavor.
And it’s very easy to prepare, too! One skillet is all you need. And don’t worry, all the ingredients for this recipe can be found at your local supermarket.
Ingredients
Oyster Sauce. It’s a common ingredient in Asian cooking and gives dishes a wonderfully thick consistency and authentic flavor.
Sesame Oil. Another staple in Asian cooking. Apart from the unique flavor, its aroma is also enchanting.
Soy Sauce. Together with oyster sauce and sesame oil, it forms that signature sauce. If you want to control the sodium that goes into the dish, use low-sodium soy sauce.
Sugar. Just a teaspoon to counterbalance all that umami-ness.
Cornstarch. It helps thicken the sauce and helps keep the beef tender and juicy.
Flank Steak. Sliced very thinly against the grain. Top sirloin steak, top round steak, or tri-tip steak are good alternatives.
Ginger. Just a small slice gives the dish even more Asian flavor.
Broccoli Florets. Fresh is best, but frozen is okay, too. Just microwave it according to package instructions before throwing it into the mix.
Tips and Tricks
Beef is obviously a key ingredient in this dish, so you want to get the best kind. The best beef for a stir-fry is one that’s lean and tender.
That’s why flank steak is your best option – it’s lean but tender and easy to chew.
If you can’t get a hold of flank steak, you can also use top sirloin steak, top round steak, or tri-tip steak.
Apart from getting the right meat, you also have to cut it the right way. Otherwise, you won’t get that lovely tender consistency. Don’t worry, it’s simple. Here’s how:
Freeze the steak for 30 minutes. This will make slicing it so much easier! Then use a sharp knife to slice it thinly against the grain.
If you don’t slice against the grain, the steak will most probably be rubbery.
Marinate the beef for 30 minutes. This won’t only give it that irresistible flavor, but the cornstarch in the sauce will also help keep its moisture as it fries.
To ensure the most tender beef, cook the steak in a hot skillet. This will seal all its juices in. Do not overcrowd the skillet.
Otherwise, the oil won’t be hot enough to sear the steak. You’ll end up steaming the meat instead of searing it.
As good as beef and broccoli are, the dish is hardly filling. You’ll need something heavy and starchy to pair it with.
Nothing completes a stir-fry better than steamed white rice. It’s simple, but it definitely hits the spot.
The rice absorbs that rich, umami-packed sauce, giving you an incredibly mind-blowing meal.
How to Make the Best Sauce
We all know the best part about beef and broccoli is that thick, luscious sauce. If you want a sauce that will give Panda Express a run for its money, follow these easy tips:
1. Don’t substitute the soy sauce for anything. This golden brown seasoning has a unique salty flavor you can’t find in any other ingredient.
2. Sesame oil is another non-negotiable. It gives the stir fry that authentic Asian flavor, so do not skip it!
3. Just a thin slice of fresh ginger will do. You don’t want to put too much, because ginger has such a strong flavor! If you overdo it, the ginger will overpower the flavor of the rest of the ingredients.
4. This recipe yields a beautiful, thick sauce. If you want it to be a bit thinner, just add 1-2 tablespoons of water at the last step of cooking.
Can Beef and Broccoli Be Made Ahead?
Definitely! Beef and broccoli keeps well in the fridge for up to 4 days. Make it on the weekend, refrigerate, and just reheat when ready to serve.
Beef and broccoli is a healthy, tasty, and hearty dish, so it’s an excellent choice for kids’ school lunch! For a grab-and-go prep, place cooled rice in a microwave-safe container.
Top it with the beef and broccoli, cover, and refrigerate. Just microwave when ready to eat.
Beef and Broccoli
4
servings15
minutes15
minutes331
kcalIngredients
1/3 cup oyster sauce
2 teaspoons 2 toasted sesame oil
1/3 cup sherry
1 teaspoon 1 soy sauce
1 teaspoon 1 granulated sugar
1 teaspoon 1 cornstarch
3/4 pound beef flank steak, sliced into 1/8-inch thick cuts
3 tablespoons 3 vegetable oil, more if needed
1 thin slice of fresh ginger root
1 clove 1 garlic, peeled and smashed
1 pound 1 broccoli, sliced into florets
Instructions
- In a bowl, combine oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch until sugar and cornstarch are dissolved.
- Place steak pieces in a large, shallow bowl. Pour over the oyster sauce mixture and coat steak pieces completely. Refrigerate to marinate for at least 30 minutes.
- Add vegetable oil in a large skillet or wok over medium-high heat. Add ginger and garlic and stir. Allow them to sizzle in the hot oil to flavor it, about 1 minute. Remove and discard ginger and garlic.
- Add the broccoli and stir until vibrant green and slightly tender, about 5 to 7 minutes. Take the broccoli out and set it aside.
- Add more oil into the wok if needed. Add the beef and marinade. Stir until the meat has browned, and the sauce is reduced into a glaze, about 5 minutes.
- Add the cooked broccoli. Stir meat and broccoli until heated through, about 3 minutes.
