Beef and Broccoli Recipe

If there were ever a reason to skip takeout and cook at home tonight, this Beef and Broccoli is it! Tender strips of beef nestle among crisp-tender, vibrant green florets, all tossed in a glossy, savory sauce that clings to every bite. The magic lies in the perfect balance of flavors—garlicky, gingery, slightly sweet, and umami-rich thanks to a medley of classic sauces. And the best part? You can easily whip up this restaurant-style favorite with everyday ingredients, right in your own kitchen. Nothing is quite as satisfying as serving up Beef and Broccoli that rivals your favorite local spot, only fresher and entirely your own.

Ingredients You’ll Need

The magic of Beef and Broccoli is how such a familiar, crave-worthy dish is built from simple ingredients, each playing a crucial role. From deeply flavored sauces to fresh greens and the perfect cut of beef, every element matters for taste, tenderness, and gorgeous color in the finished plate.

• Flank steak (1 lb, thinly sliced against the grain): Choose flank steak for its perfect balance of marbling and tenderness when sliced thinly; cutting against the grain guarantees melt-in-your-mouth texture.
• Baking soda (1 teaspoon): A secret tenderizing agent that keeps the beef incredibly soft, just like your favorite takeout.
• Shaoxing wine (2 tablespoons, divided): Adds subtle depth and a touch of sweet complexity typical of restaurant-style stir-fry.
• Light soy sauce (3 tablespoons, divided): The backbone of seasoning, providing saltiness and bright color.
• Oyster sauce (2 1/2 tablespoons, divided): Brings a luxurious, umami richness that makes the sauce irresistibly silky.
• White pepper (1/4 teaspoon): Offers gentle heat and an almost citrusy lift that enhances the beef.
• Water (2 tablespoons): Keeps the marinade moist and helps the flavors penetrate the beef.
• Cornstarch (1 1/2 tablespoons, divided): Essential for velvety beef and that glossy, thickened sauce.
• Dark soy sauce (2 tablespoons): Deeper color and a slightly smoky, savory undertone make the sauce stand out.
• Granulated sugar (1 tablespoon): Balances out the salt and rounds out the sauce.
• Low sodium chicken broth (1/2 cup): Adds body and a hint of savory goodness without overpowering the dish.
• Broccoli (1 lb, cut into bite-sized pieces): Fresh broccoli shines with vibrant color and pleasant crunch; avoid overcooking for best results.
• Garlic cloves (5, minced): Loads of fresh garlic infuse that signature aromatic punch.
• Ginger (1/2 tablespoon, minced): Gives a zesty, warming flavor—don’t skip it for authentic taste.
• Toasted sesame oil (1 teaspoon): Adds irresistible nutty fragrance right at the end for that restaurant-finish touch.
• Cooking oil: For stir-frying; use a neutral oil with a high smoke point like canola, vegetable, or peanut oil.
• Fresh diced green onions and steamed rice (for serving): The finishing touch for extra color and freshness alongside fluffy white rice.

How to Make Beef and Broccoli

Step 1: Marinate the Beef

Kick things off by tossing your thinly sliced flank steak in a bowl with baking soda, Shaoxing wine, light soy sauce, oyster sauce, white pepper, water, and cornstarch. This quick marinade not only flavors the meat, but also delivers that signature tenderness seen in classic Beef and Broccoli. Give everything a good mix, ensuring each strip is well coated, and let it rest for at least 15 minutes. You’ll end up with juicy, flavorful beef ready to soak up the sauce.

Step 2: Mix the Stir-Fry Sauce

While your beef marinates, whisk together the remaining oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, sugar, chicken broth, and cornstarch in a separate bowl. Combining these ingredients ahead of time keeps the stir-fry process smooth and ensures your Beef and Broccoli sauce will coat every bite perfectly without scrambling for condiments at the stove.

Step 3: Blanch the Broccoli

Bring a pot of salted water to a rolling boil and toss in the broccoli for just 1-2 minutes. You’re aiming for bright green florets with crisp-tender stems. Immediately drain and set aside—this quick blanch keeps the broccoli vibrant and toothsome, not limp or soggy. It’s the key to color and crunch!

Step 4: Sear the Beef

Heat your wok or a large skillet over medium-high with a splash of oil until shimmering. Spread the marinated beef in a single layer (work in batches if needed) and sear for about 30 seconds per side, just until beautifully browned and fragrant. Don’t overcook—quick, hot searing locks in juiciness. Once done, transfer the beef to a plate and get ready for the next step.

Step 5: Stir Fry Everything Together

Add another swirl of oil to your pan over medium-high. Toss in garlic and ginger, sautéing for just half a minute until the aroma has you dreaming of your favorite Chinese restaurant. Follow with the blanched broccoli, stir-frying for another minute to rewarm and flavor it. Return the seared beef to the pan along with your prepared sauce; toss everything vigorously for 1-2 minutes. The sauce should bubble, thicken, and coat everything gleamingly. Right at the finish, drizzle in sesame oil for that signature nutty perfume.

Step 6: Serve and Enjoy

Heap the piping-hot Beef and Broccoli over steamed white rice, shower with diced green onions, and bask in the aroma wafting through your kitchen! Every forkful is saucy, savory, and full of texture—you’re about to see why this dish is such a beloved staple.

How to Serve Beef and Broccoli

Garnishes

You can never go wrong with a sprinkling of diced green onions for a burst of fresh color and a whisper of sharpness. Toasted sesame seeds or even a few drops of chili oil will bring extra personality to your Beef and Broccoli, making every serving restaurant-worthy right in your own home.

Side Dishes

To round out your meal, serve Beef and Broccoli alongside fluffy jasmine or basmati rice to soak up the sauce. If you’re feeling extra inspired, pair with fried rice, steamed dumplings, or even a quick cucumber salad for a cool, refreshing contrast. It’s a classic ensemble that transforms dinner into a feast!

Creative Ways to Present

Try piling your Beef and Broccoli onto crisp lettuce cups for an unexpected, hand-held appetizer. Or, toss with cooked noodles for a saucy, slurpable version that brings out the best of the savory sauce. For a colorful family-style platter, scatter sliced red bell pepper or carrot ribbons among the broccoli for an even more vibrant table centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover Beef and Broccoli makes a fantastic next-day lunch! Allow the dish to cool, then transfer to an airtight container. It will keep well in the fridge for up to 3 days, maintaining its flavor and texture. The broccoli stays deliciously toothsome, and the sauce only gets better overnight.

Freezing

Yes, you can freeze Beef and Broccoli! For best results, cool the dish completely before portioning into freezer-safe containers. While the beef and sauce freeze beautifully, the broccoli may lose some crunch once thawed; if possible, freeze the stir fry without broccoli and add freshly blanched florets after reheating.

Reheating

To reheat, simply warm in a skillet over medium heat until heated through, adding a small splash of water or chicken broth to refresh the sauce’s silky texture. The microwave also works in a pinch—just cover and heat until steaming. Give everything a quick toss and your Beef and Broccoli will taste nearly as good as when it was freshly cooked.

FAQs

Can I use a different cut of beef for Beef and Broccoli?

Absolutely! While flank steak delivers classic texture, other options like sirloin, skirt steak, or even ribeye can work well. The key is to slice thinly against the grain and marinate for optimal tenderness.

What if I don’t have Shaoxing wine?

If you can’t find Shaoxing wine, a splash of dry sherry or even mirin (with a slight cutback on sugar) makes a great substitute. It’s all about adding some depth to the sauce.

Can I make Beef and Broccoli gluten free?

Definitely! Just swap out the regular soy and oyster sauces for certified gluten-free versions. Tamari is a popular alternative for soy sauce, and gluten-free oyster sauce can be found at many stores.

How do I prevent my beef from getting tough?

Marinate the beef as directed, using baking soda and cornstarch for a velvety texture, and be sure to cook quickly over high heat. Avoid overcooking—the beef just needs to brown on the outside and will finish gently in the sauce.

Can I add other vegetables to Beef and Broccoli?

Of course! Sliced bell peppers, snap peas, or mushrooms are fantastic additions. Just ensure any extra veggies are cut uniformly and briefly blanched or stir-fried to keep that signature crispness and color.

Final Thoughts

There’s nothing quite like making Beef and Broccoli at home—every bite is delicious proof that a few simple ingredients and a quick method can beat restaurant takeout any night of the week. Give this one a try, and let your kitchen fill with the flavors (and aromas!) of a true favorite.

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