Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 to 4 servings
The Story Behind This Kitchen Favorite
Growing up, Friday nights meant one thing in our house: Chinese takeout. While my family debated between sweet and sour pork or General Tso’s chicken, I always gravitated toward the same reliable choice—beef and broccoli. There’s something deeply satisfying about tender strips of beef mingling with vibrant green broccoli in that glossy, savory sauce that coats every grain of rice.
Years later, as I began cooking more at home, I realized that this beloved dish didn’t have to remain a weekend treat. Instead, it could become a weeknight hero—healthier than takeout, ready in just 30 minutes, and surprisingly simple to master.
Why You’ll Fall in Love With This Recipe
Restaurant Quality at Home
This beef and broccoli delivers all the flavors you crave from your favorite Chinese restaurant. The secret lies in properly marinating the beef and creating a sauce that strikes the perfect balance between salty, sweet, and umami-rich elements.
Quick and Convenient
With only 15 minutes of prep time, this recipe fits seamlessly into busy weeknight schedules. Moreover, most ingredients are pantry staples, making it an excellent go-to meal when you need dinner on the table fast.
Healthier Alternative
Unlike many takeout versions loaded with excess sodium and oil, this homemade version allows you to control every ingredient. Additionally, the cooking method preserves the broccoli’s nutrients while keeping it perfectly crisp-tender.
Essential Ingredients
For the Meat and Marinade
- 1 lb flank steak (or skirt steak) – sliced against the grain
- 1 tablespoon soy sauce – for initial flavor penetration
- 1 tablespoon peanut oil – helps tenderize and prevents sticking
- 1 tablespoon cornstarch – creates a velvety coating
- 1/2 teaspoon baking soda (optional) – for extra tenderness with tougher cuts
For the Signature Sauce
- 1/2 cup chicken stock – provides depth and body
- 2 tablespoons Shaoxing wine – adds authentic Chinese flavor
- 2 tablespoons soy sauce – the salty backbone
- 1 teaspoon dark soy sauce – for rich color and subtle sweetness
- 2 teaspoons brown sugar – balances the saltiness
- 1 tablespoon cornstarch – thickens the sauce beautifully
For the Stir-Fry
- 1 head fresh broccoli – cut into bite-sized florets
- 1 tablespoon peanut oil – for high-heat cooking
- 3 garlic cloves – minced for aromatic punch
- 2 teaspoons fresh ginger – minced for warmth and zing
Step-by-Step Instructions
Preparing the Beef
Begin by slicing your flank steak against the grain into 1/4-inch thick pieces. This crucial step ensures tender, easy-to-chew beef. Next, place the sliced beef in a bowl and add soy sauce, peanut oil, and cornstarch.
Gently mix everything by hand until each piece is evenly coated. The marinade should form a thin, glossy layer around the meat. Set aside for 10 minutes while you prepare the remaining ingredients.
Creating the Sauce
In a medium bowl, whisk together chicken stock, Shaoxing wine, both soy sauces, brown sugar, and cornstarch. Stir thoroughly to ensure the cornstarch dissolves completely. This sauce will be the flavor foundation of your dish, so taste and adjust if needed.
Cooking the Broccoli
Heat a large nonstick skillet over medium-high heat and add 1/4 cup of water. Once the water begins to boil, add the broccoli florets and cover immediately. Steam for approximately 1 minute until the broccoli turns bright green and becomes tender-crisp.
Transfer the broccoli to a plate and wipe the pan clean with a paper towel held by tongs. This steaming method preserves the broccoli’s vibrant color and prevents overcooking.
Searing the Beef
Add peanut oil to the same skillet and swirl to coat the bottom. Heat over medium-high until the oil shimmers. Carefully spread the marinated beef in a single layer, ensuring pieces don’t overlap.
Resist the urge to move the beef immediately. Let it cook undisturbed for 30 seconds until the bottom develops a golden-brown sear. Flip each piece and cook briefly on the other side. The beef should be lightly charred outside while remaining pink inside.
Final Assembly
Add minced garlic and ginger to the pan, stirring constantly for 15-20 seconds until fragrant. Return the steamed broccoli to the skillet and give the sauce another quick stir to redistribute the cornstarch.
Pour the sauce over everything and stir continuously. Within 1 minute, the sauce will thicken and coat all ingredients with a glossy finish. Remove from heat immediately to prevent overcooking.
Perfect Serving Suggestions
Traditional Presentation
Serve this beef and broccoli over a bed of steamed jasmine rice or brown rice. The rice absorbs the flavorful sauce beautifully, creating a complete and satisfying meal.
Modern Variations
For a low-carb option, try serving over cauliflower rice or spiralized zucchini noodles. Alternatively, quinoa makes an excellent protein-rich base that complements the Asian flavors perfectly.
Delicious Recipe Variations
Protein Alternatives
Substitute the beef with chicken thighs, pork tenderloin, or even firm tofu for different flavor profiles. Shrimp also works wonderfully and cooks even faster than beef.
Vegetable Additions
While broccoli is traditional, feel free to add snap peas, bell peppers, carrots, or baby corn. Just adjust cooking times accordingly to maintain proper texture.
Sauce Modifications
For a spicier version, add 1-2 teaspoons of chili garlic sauce or red pepper flakes. If you prefer sweeter flavors, increase the brown sugar by one teaspoon.
Make-Ahead Tips
Prep Work
Slice the beef and marinate it up to 24 hours in advance. Store covered in the refrigerator. Similarly, cut the broccoli and store it in an airtight container.
Sauce Preparation
Mix the sauce ingredients earlier in the day, but remember to stir well before using since the cornstarch will settle. This advance preparation makes the final cooking process incredibly smooth.
Storage Guidelines
Leftover beef and broccoli keeps well in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water if the sauce seems too thick.
Important Notes
Beef Selection: Flank steak offers the best balance of flavor and tenderness for this dish. However, if you’re using tougher cuts like chuck or round roast, add the optional baking soda to the marinade and extend marinating time to 30 minutes for optimal results.
Dark Soy Sauce: This ingredient adds both color and subtle caramel notes to the sauce. If unavailable, substitute with 1/2 teaspoon molasses mixed into regular soy sauce.
Oil Options: Peanut oil handles high heat beautifully, but vegetable oil works as a substitute. For extra flavor, drizzle 1/2 teaspoon toasted sesame oil over the finished dish.
Frequently Asked Questions
Can I make this dish gluten-free?
Absolutely! Replace the Shaoxing wine with dry sherry and use tamari instead of regular soy sauce. These simple swaps maintain the authentic flavor while accommodating gluten sensitivities.
Why is my beef tough?
Tough beef usually results from cutting with the grain instead of against it. Always slice perpendicular to the visible muscle fibers. Additionally, avoid overcooking—the beef should remain slightly pink inside.
How do I prevent soggy broccoli?
The key is not to overcook it. Steam the broccoli just until bright green and tender-crisp, then remove it from heat. The residual heat during the final assembly will finish cooking it perfectly.
Can I freeze this dish?
While possible, freezing isn’t recommended as the texture of both the beef and broccoli changes significantly upon thawing. Fresh preparation always yields the best results.
What if my sauce doesn’t thicken?
Make sure to stir the sauce thoroughly before adding it to the pan—cornstarch settles quickly. If it still won’t thicken, mix an additional teaspoon of cornstarch with cold water and stir it in while cooking.
Nutritional Information (per serving):
Calories: 291 | Carbs: 13.9g | Protein: 26.6g | Fat: 14.3g | Fiber: 1.5g