There’s something about beef and broccoli that just hits the spot. Maybe it’s the tender slices of beef, maybe it’s that glossy, savory sauce, or maybe it’s how fast it all comes together in one pan. Whatever it is—you’re about to make it at home, and better than takeout.
This authentic beef and broccoli recipe brings bold Chinese-style flavor with simple, everyday ingredients. No fuss. No fancy tools. Just real, satisfying food in under 30 minutes.
Perfect for busy weeknights, easy meal prep, or anytime you’re craving a saucy stir-fry, this one’s got you covered. Let’s dive into how to make it tender, saucy, and full of flavor—every single time.
Recipe Overview
Top Reasons to Make This
This beef and broccoli recipe is quick and easy to prepare, making it ideal for busy weeknights. It delivers bold, restaurant-style flavor using simple ingredients you likely already have at home. By cooking it yourself, you get a healthier version of takeout with less salt and oil, and full control over the ingredients. Everything comes together in one pan, which means minimal cleanup and less time in the kitchen.It’s also a flexible recipe. You can serve it with rice, noodles, or even a low-carb option like cauliflower rice. Add vegetables like bell peppers, mushrooms, or carrots to change things up. It also stores well, so it’s perfect for meal prep and leftovers.
Ingredients
For the Beef and Broccoli
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 3 cups fresh broccoli florets
- 2 tablespoons vegetable oil (for stir-frying)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional)
For the Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 1/2 teaspoon sesame oil
- 1/4 cup water or beef broth
Optional Additions
- Cooked white rice or noodles, for serving
- Crushed black pepper or chili flakes, for extra heat
- Sliced green onions, for garnish
Note: For a gluten-free version, use tamari instead of soy sauce and check that your oyster sauce is gluten-free.
How to cook beef and broccoli
Prepare the Sauce
In a small bowl, whisk together low-sodium soy sauce, oyster sauce, cornstarch, brown sugar, sesame oil, and water (or beef broth). Set aside. This will be your stir-fry sauce, adding rich flavor and a glossy finish.
Blanch or Stir-Fry the Broccoli
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the broccoli florets and cook for 2–3 minutes, just until bright green and slightly tender. Remove and set aside to prevent overcooking.
Sear the Beef
Add the remaining tablespoon of oil to the same pan. Add sliced beef in a single layer. Let it sear for 1–2 minutes without stirring, then cook for another 2–3 minutes, tossing occasionally, until the meat is browned and nearly cooked through.
Add Aromatics
Stir in the minced garlic and grated ginger (if using). Cook for 30 seconds, just until fragrant. Avoid overcooking to prevent bitterness.
Return the Broccoli and Add Sauce
Add the broccoli back to the pan. Stir the sauce once more, then pour it over the beef and broccoli. Mix well to ensure even coating.
Simmer and Thicken
Let everything simmer together for 1–2 minutes, stirring frequently. The sauce should thicken and coat the meat and vegetables evenly.
Serve Immediately
Remove from heat and serve hot over steamed white rice, noodles, or your preferred base. Garnish with green onions or a light sprinkle of crushed black pepper if desired..
That’s it!
In Conclusion, this authentic beef and broccoli recipe is a fast, flavorful meal you can make at home with ease. It brings together tender beef, crisp broccoli, and a rich, savory sauce that tastes just like your favorite takeout — but fresher and healthier.
With flexible serving options and simple ingredients, it’s perfect for weeknight dinners or meal prep. Whether you serve it over rice, noodles, or veggies, it’s a dish the whole family can enjoy.
Once you try it, you’ll see how easy it is to skip takeout and make this delicious classic right in your own kitchen.
Beef and Broccoli
Ingredients
- For the Beef and Broccoli
- 1 lb 450 g flank steak or sirloin, thinly sliced against the grain
- 3 cups fresh broccoli florets
- 2 tablespoons vegetable oil for stir-frying
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated (optional)
- For the Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 1/2 teaspoon sesame oil
- 1/4 cup water or beef broth
- Optional Additions
- Cooked white rice or noodles for serving
- Crushed black pepper or chili flakes for extra heat
- Sliced green onions for garnish
Instructions
- Prepare the Beef:
- Slice the beef thinly against the grain. Toss with soy sauce, cornstarch, and a bit of oil. Let it marinate while you prep the rest.
- Blanch the Broccoli:
- Boil water in a pan, add broccoli, and cook for 2 minutes until bright green. Drain and rinse with cold water to stop cooking.
- Make the Sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, beef broth, brown sugar, garlic, ginger, and cornstarch. Set aside.
- Stir-Fry the Beef:
- Heat oil in a large skillet or wok over medium-high heat. Sear the beef until just browned. Remove and set aside.
- Cook Broccoli & Sauce:
- Add a splash of oil, then the broccoli and sauce. Stir and cook for 2–3 minutes until thickened slightly.
- Combine & Finish:
- Return beef to the pan. Stir everything together until fully coated and heated through. Serve hot over rice or noodles.
What drink goes with beef and broccoli?
Beef and broccoli pairs well with light and refreshing drinks like iced tea, a crisp white wine (such as Sauvignon Blanc), or sparkling water with lime.
What is the secret of beef and broccoli?
The secret lies in the balance of savory, sweet, and umami flavors in the sauce. Using fresh ingredients, such as garlic, ginger, and soy sauce, is key to achieving that authentic flavor.
Is beef and broccoli authentic Chinese?
While beef and broccoli is a popular dish in Chinese-American cuisine, it is not commonly found in traditional Chinese cooking. It was adapted in the U.S. to suit local tastes.
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