Description
This irresistibly easy Beef and Broccoli recipe is a flavorful, quick stir-fry dish featuring tender thinly sliced beef coated in cornstarch and tossed with fresh broccoli florets in a savory, slightly sweet sauce. Perfect for a weeknight dinner, it combines classic Asian-inspired flavors with a simple cooking method using a skillet or wok to deliver a restaurant-quality meal in just 25 minutes.
Ingredients
Scale
For the Beef and Broccoli:
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 cups broccoli florets
- 2 tablespoons vegetable oil (divided)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional)
- 2 tablespoons cornstarch (for coating beef)
- Salt and pepper to taste
- Sesame seeds and green onions, for garnish (optional)
For the Sauce:
- 1/3 cup low-sodium soy sauce
- 1/4 cup beef broth or water
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
Instructions
- Prepare the Sauce: In a small bowl, whisk together the low-sodium soy sauce, beef broth or water, brown sugar, cornstarch, oyster sauce (if using), and sesame oil until smooth. Set aside to use later.
- Coat the Beef: In a medium bowl, toss the thinly sliced beef with 2 tablespoons of cornstarch, salt, and pepper to lightly coat the meat. This adds texture and helps thicken the sauce during cooking.
- Cook the Broccoli: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli florets and stir-fry for 2 to 3 minutes. Add a splash of water, cover the pan, and steam the broccoli for another 2 minutes until bright green and just tender. Remove broccoli from pan and set aside.
- Stir-Fry the Beef: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Stir-fry the coated beef in batches to avoid overcrowding the pan, cooking each batch 2 to 3 minutes until browned and cooked through. Return all browned beef to the skillet.
- Add Aromatics: Add the minced garlic and grated ginger (if using) to the beef and stir-fry for 30 seconds until fragrant, making sure not to burn the garlic.
- Simmer with Sauce: Pour the prepared sauce over the beef mixture. Stir well to combine and bring to a simmer. Let cook for 1 to 2 minutes until the sauce thickens and coats the beef evenly.
- Combine Broccoli and Beef: Return the cooked broccoli florets to the skillet and toss gently to coat them in the sauce alongside the beef.
- Serve: Serve the beef and broccoli hot over steamed rice. Garnish with sesame seeds and chopped green onions if desired for added flavor and presentation.
Notes
- For best results, slice the beef thinly against the grain to maximize tenderness.
- If fresh ginger is unavailable, it can be omitted, but it adds a lovely warmth to the dish.
- Use low-sodium soy sauce to control the saltiness of the dish.
- Cooking the broccoli with a splash of water and covering it helps retain its bright color and tenderness.
- Cooking beef in batches ensures it browns properly without steaming.
- Oyster sauce is optional but adds depth; you can omit or replace it with hoisin sauce if preferred.
- This dish pairs well with steamed jasmine or basmati rice.
