Beef and Broccoli

Beef and Broccoli is a classic Chinese-American dish known for its savory sauce, tender slices of beef, and crisp, vibrant broccoli. It’s a takeout favorite that’s quick to make at home and packed with flavor, making it a perfect weeknight dinner.

Why You’ll Love This Recipe

Beef and Broccoli combines the rich, umami taste of soy sauce and garlic with tender beef and fresh broccoli for a satisfying and well-balanced dish. It’s faster and healthier than ordering takeout, requires minimal prep, and uses pantry-friendly ingredients. Plus, it’s easy to customize and pairs beautifully with steamed rice or noodles.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Flank steak or sirloin, thinly sliced
• Broccoli florets
• Soy sauce
• Oyster sauce
• Brown sugar
• Cornstarch
• Garlic, minced
• Fresh ginger, grated (optional)
• Vegetable oil or sesame oil
• Water or beef broth
• Cooked white rice, for serving (optional)

directions

1. In a bowl, mix soy sauce, oyster sauce, brown sugar, cornstarch, and water or broth to make the sauce. Set aside.
2. Heat oil in a large skillet or wok over medium-high heat.
3. Add sliced beef and cook until browned, about 2–3 minutes. Remove and set aside.
4. In the same pan, add a bit more oil if needed and sauté garlic (and ginger if using) until fragrant.
5. Add broccoli and a splash of water; cover and steam for 2–3 minutes until just tender.
6. Return the beef to the pan and pour in the sauce.
7. Stir everything together and cook for 2–3 more minutes until the sauce thickens and coats the beef and broccoli.
8. Serve hot with rice or noodles if desired.

Servings and timing

Serves 4
Prep time: 10–15 minutes
Cook time: 10–15 minutes
Total time: about 25–30 minutes

Variations

• Use chicken, shrimp, or tofu instead of beef for a different protein option.
• Add sliced carrots, bell peppers, or snap peas for extra vegetables.
• Make it spicy with red pepper flakes or a dash of sriracha.
• Substitute coconut aminos for soy sauce to make it gluten-free.
• Serve over cauliflower rice for a low-carb version.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet over medium heat or microwave in 30-second intervals, stirring between.
If the sauce thickens too much, add a splash of water or broth while reheating.

FAQs

What cut of beef is best for beef and broccoli?

Flank steak or sirloin works well due to their tenderness and ability to absorb marinade.

Can I use frozen broccoli?

Yes, just thaw it first and reduce cooking time slightly since it’s already blanched.

Is oyster sauce necessary?

It adds depth and a slightly sweet, savory flavor, but you can substitute with hoisin sauce or extra soy sauce if needed.

How do I make the beef tender?

Slice it thinly against the grain and don’t overcook. A brief marinade with cornstarch can also help.

Can I make this dish ahead of time?

Yes, you can prep the beef and sauce in advance. Cook just before serving for best results.

Can I use chicken instead of beef?

Absolutely—thinly sliced chicken breast or thighs work great in this recipe.

Is beef and broccoli gluten-free?

Use gluten-free soy sauce and oyster sauce, or substitute with tamari or coconut aminos.

What should I serve with beef and broccoli?

Steamed white rice, brown rice, jasmine rice, or noodles all work well.

Can I freeze leftovers?

Yes, though the texture of the broccoli may soften. Freeze in an airtight container for up to 2 months.

How do I thicken the sauce?

Cornstarch in the sauce mixture should thicken it when cooked. If not thick enough, simmer for a few more minutes.

Conclusion

Beef and Broccoli is a flavorful, quick, and satisfying meal you can whip up in less time than it takes to order takeout. With its bold, savory sauce and tender textures, it’s a recipe you’ll turn to again and again for busy nights or when you’re craving homemade comfort. Customize it to your liking and serve it up hot for a guaranteed dinner win.

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