Here’s a classic Beef and Broccoli recipe—juicy beef, crisp-tender broccoli, and a savory-slightly-sweet sauce, just like takeout 🥩🥦🍜
Beef and Broccoli
Ingredients (serves 4)
For the beef:
- 1 lb (450 g) flank steak, thinly sliced against the grain
- 2 tsp cornstarch
- 1 tsp soy sauce
- 1 tsp vegetable oil
For the sauce:
- ¼ cup soy sauce
- 2 tbsp oyster sauce
- 2 tbsp brown sugar or honey
- 1 tbsp cornstarch
- ½ cup beef or chicken broth
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger (optional)
Other ingredients:
- 4 cups broccoli florets
- 2–3 tbsp vegetable oil, for cooking
- Cooked white or brown rice, for serving
Instructions
1. Marinate the beef
- In a bowl, toss sliced beef with 1 tsp soy sauce, 2 tsp cornstarch, and 1 tsp vegetable oil.
- Let sit 10–15 minutes while prepping other ingredients.
2. Make the sauce
- In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, cornstarch, broth, sesame oil, garlic, and ginger. Set aside.
3. Cook the broccoli
- Bring a pot of water to a boil. Blanch broccoli for 2 minutes until bright green and slightly tender.
- Drain and immediately rinse under cold water to stop cooking. Set aside.
4. Cook the beef
- Heat 1–2 tbsp oil in a large skillet or wok over high heat.
- Stir-fry beef in batches for 2–3 minutes until browned but not fully cooked. Remove and set aside.
5. Combine and finish
- Reduce heat to medium. Pour sauce into the skillet and bring to a simmer.
- Return beef and broccoli to the pan. Toss until everything is coated and sauce thickens (about 2–3 minutes).
6. Serve
- Serve immediately over cooked rice.
- Optional: sprinkle with sesame seeds or sliced green onions.
Tips for Perfect Beef and Broccoli
- Slice beef thinly against the grain for tenderness.
- High heat stir-frying keeps the beef juicy and broccoli crisp.
- Cornstarch slurry in the sauce helps it thicken and cling to the beef.
- Make ahead: You can prep the sauce and slice the beef in advance. Cook quickly when ready.
If you want, I can also give a “restaurant-style takeout version” with extra tender beef, glossy thick sauce, and wok-seared flavor that tastes like it came from a Chinese restaurant.
Do you want me to do that version?
