Description
Beef and Broccoli brings your favorite takeout classic right to your kitchen with minimal effort and maximum flavor. Savor tender strips of beef nestled alongside crisp broccoli florets, all tossed in a savory sauce that makes weeknight dinners super satisfying.
Ingredients
Scale
Main Proteins and Vegetables:
- 1.5 lbs flank steak
- 1 large head of broccoli
Marinade and Seasoning:
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- ½ teaspoon ground ginger
- ¼ teaspoon black pepper
- 2 cloves garlic
- ¼ teaspoon red pepper flakes
Sauce and Cooking Ingredients:
- 4 tablespoons vegetable oil
- ¼ cup water
- ½ cup beef broth
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- ½ teaspoon ground ginger
- Cooked white rice
- Sesame seeds
- Chopped green onions
Instructions
- Thinly slice 1.5 lbs flank steak against the grain, creating delicate ⅛-inch strips that will absorb marinade beautifully.
- Mix 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 tablespoon vegetable oil, sesame oil, ground ginger, and black pepper in a medium bowl to create a robust marinade.
- Coat your beef strips thoroughly in the marinade, ensuring every piece gets maximum flavor coverage.
- Refrigerate the marinating beef for 30 minutes to allow deep seasoning penetration.
- Chop one large broccoli head into bite-sized florets, preparing them for quick cooking.
- Whisk ½ cup beef broth, ¼ cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon oyster sauce, 1 tablespoon cornstarch, sesame oil, ground ginger, and red pepper flakes into a smooth sauce.
- Heat a large wok to high temperature (425°F), adding 1 tablespoon vegetable oil.
- Sear half the marinated beef in a single layer for 2-3 minutes until nicely browned. Remove and set aside.
- Repeat beef searing with another tablespoon of oil, then set the second batch aside.
- Add 2 tablespoons vegetable oil to the hot wok, quickly stir-frying 2 minced garlic cloves for 30 seconds.
- Toss broccoli florets into the wok, stir-frying for 2-3 minutes until they turn bright green.
- Pour ¼ cup water into the wok, covering to steam broccoli for 2-3 minutes.
- Uncover and stir-fry broccoli for an additional minute to eliminate excess moisture.
- Return both batches of cooked beef to the wok with the broccoli.
- Pour the prepared sauce over the beef and broccoli, stirring continuously.
- Cook for 1-2 minutes until the sauce thickens and coats everything evenly.
- Transfer the steaming beef and broccoli immediately over hot rice, sprinkling with optional sesame seeds and green onions.
Notes
- Slice the beef when it’s slightly frozen to get those perfectly thin, uniform cuts that cook quickly and evenly.
- Marinate the beef for maximum flavor, but don’t exceed 4 hours or the meat can become mushy from the soy sauce.
- Keep your wok or skillet scorching hot to achieve that authentic restaurant-style sear on the beef without overcooking.
- For a gluten-free version, swap regular soy sauce with tamari and use cornstarch as a thickener instead of flour-based alternatives.
- Prep Time: 35 minutes
- Cook Time: 11-15 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 75 mg