This beef and broccoli stir-fry is my go-to because it hits all the right notes with its savory sauce and tender beef that feels like a restaurant-quality meal right in my kitchen. Plus, it’s a quick and easy way to get my comfort food fix while loading up on some crunchy greens, making it both delicious and nutritious!
From what I’ve observed, beef and broccoli is a meal that deliciously balances flavors and nutrients. I think its components come together perfectly.
The thinly sliced flank steak, which I use here, cooks quickly and absorbs the richness of soy and oyster sauce (and a little mindful cooking makes sure the steak stays tender). Fresh broccoli florets add fiber (and gorgeous color), and the combination of garlic and ginger (a crucial ingredient in any stir-fry) brings a robust flavor to the dish.
Serve it over white rice, and you’ve got a dinner that satisfies on many levels.
Ingredients
Beef flank steak:
High in protein, it contains the necessary amino acids for constructing muscle.
Soy sauce:
Contributes delicious umami taste; is loaded with sodium; therefore, use moderately.
Oyster sauce:
Adds a depth of sweet and salty flavor; boosts the flavor of meat.
Garlic:
Delivers aromatic strength; consists of antioxidants and aids in elevating immunity.
Broccoli:
Rich in fiber and vitamins; promotes digestive health and immune functioning.
Cornstarch:
Thickens sauce; gives a glossy, smooth texture.
Ginger:
Delivers heat and zest; has inflammation-fighting characteristics.
Ingredient Quantities
- 1 pound beef flank steak, thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 bunch broccoli, cut into florets
- 1/4 cup beef broth
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Cooked white rice, for serving
Instructions
1. In a big bowl, combine the sliced beef, soy sauce, and cornstarch. Combine well and let it sit for about 15 minutes. Marination in Chinese cuisine is essential for enhancing the flavor of the proteins before cooking them. This marinade, made with soy sauce and cornstarch, is a common one for both authentic and Westernized Chinese beef stir-fry recipes.
2. Pour 1 tablespoon of vegetable oil into a large skillet or wok and set over medium-high heat. Place the beef slices in the skillet and spread them out as evenly as you can. Cook, without stirring, for about 2-3 minutes, or until the bottoms are browned. Then flip the beef slices over and cook them for another 2 minutes. When the beef is done, set it aside and keep it warm.
3. In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and grated ginger, cooking until fragrant, about 30 seconds.
4. Place the broccoli florets in the skillet and stir to coat them in oil and aromatics. Pour in the beef broth, cover the skillet, and steam for 3-4 minutes, or until the broccoli is tender-crisp.
5. At the same time, in a tiny dish, combine the oyster sauce, sesame oil, and red pepper flakes (if employing them).
6. In the skillet, with the broccoli, return the cooked beef. Over the beef and broccoli, pour the sauce, stirring to combine.
7. Allow the mixture to cook for an additional 2-3 minutes so that the flavors can meld and the sauce can thicken. If your sauce has thickened to a too-thick condition, just add a splash of beef broth and loosen it to a consistency that you like.
8. Sample with salt and pepper to check for taste and doneness. Adjust seasoning as necessary.
9. Take off the heat and serve the broccoli and beef hot over white cooked rice.
10. To garnish, you can optionally sprinkle on additional sesame seeds or some sliced green onions to give your dish extra flavor and a nice presentation. Then, just dig in!
Equipment Needed
1. Large bowl
2. Large skillet or wok
3. Measuring spoons
4. Knife
5. Cutting board
6. Small dish
7. Spatula or wooden spoon
FAQ
- Q:What if I use a different cut of beef in this recipe? A: If it’s what you have on hand or simply prefer, you can use sirloin or skirt steak instead of flank in these preparations.
- Q:Should I use oyster sauce? A: You can substitute hoisin sauce for oyster sauce or omit it altogether if you’d prefer. But know this: If you really want to get the most flavor possible out of your noodle or stir-fry dish, hoisin sauce, while good in its own right, does not equal oyster sauce.
- Q:How do I make the beef more tender?
A: To tenderize the beef, marinate it for at least 15 minutes in soy sauce, oyster sauce, and cornstarch. - Q:May I include other vegetables in the dish? A: Absolutely! You may add any number of other vegetables to the dish. Suggestions include bell peppers, snap peas, and carrots.
- Q:What can I use instead of beef broth? A: For this recipe, substitutes that work well are chicken broth and vegetable broth.
- Q:How spicy is this dish?
A: The dish has a mild kick from the red pepper flakes, but you can adjust the heat by adding more or leaving them out entirely. - Q:What is the cooking time for beef and broccoli? A: Cooking this dish generally takes about 15-20 minutes, not counting the necessary prep time. Prep time varies based on your cooking style and whether you have everything prepped and ready to go (i.e., sit in front of you as you cook). If you don’t have everything prepped, it could take a while to pull this dish together.
Substitutions and Variations
Flank beef steak: Replace with chicken breast or tofu for a vegetarian alternative.
Soy sauce: Substitute with tamari for a gluten-free option or with coconut aminos for a soy-free option.
Oyster sauce: If you don’t have oyster sauce, try hoisin sauce or mushroom sauce instead. They have a similar umami flavor profile and can stand in for the oyster sauce in your recipe.
Cornstarch—Substitute with arrowroot powder or tapioca starch as a thickening agent.
Vegetable oil: Use canola oil or grapeseed oil instead for comparable cooking qualities.
Pro Tips
1. Tenderizing the Beef: Before marinating, you can tenderize the beef by lightly scoring the slices with a knife or using a meat tenderizer. This can help the marinade penetrate more deeply and make the meat even more tender.
2. Uniform Slicing: For the best results, make sure to slice the beef thinly and uniformly across the grain. This will ensure that it cooks quickly and evenly, preventing the meat from becoming tough.
3. Avoid Overcrowding: When cooking the beef, avoid overcrowding the skillet. Cook in batches if necessary. This ensures that the beef sears properly instead of steaming, which keeps it flavorful and browned.
4. Steaming the Broccoli: If you prefer your broccoli more tender, add a few extra minutes to the steaming time. For those who enjoy a bit of crunch, cook it for a shorter time to keep it crisp-tender.
5. Balancing Flavors: Keep tasting as you go, and adjust the seasoning. If you prefer a sweeter dish, a small touch of sugar or honey can be added to the sauce for a balanced flavor profile.
Beef And Broccoli Recipe
My favorite Beef And Broccoli Recipe
Equipment Needed:
1. Large bowl
2. Large skillet or wok
3. Measuring spoons
4. Knife
5. Cutting board
6. Small dish
7. Spatula or wooden spoon
Ingredients:
- 1 pound beef flank steak, thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 bunch broccoli, cut into florets
- 1/4 cup beef broth
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Cooked white rice, for serving
Instructions:
1. In a big bowl, combine the sliced beef, soy sauce, and cornstarch. Combine well and let it sit for about 15 minutes. Marination in Chinese cuisine is essential for enhancing the flavor of the proteins before cooking them. This marinade, made with soy sauce and cornstarch, is a common one for both authentic and Westernized Chinese beef stir-fry recipes.
2. Pour 1 tablespoon of vegetable oil into a large skillet or wok and set over medium-high heat. Place the beef slices in the skillet and spread them out as evenly as you can. Cook, without stirring, for about 2-3 minutes, or until the bottoms are browned. Then flip the beef slices over and cook them for another 2 minutes. When the beef is done, set it aside and keep it warm.
3. In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and grated ginger, cooking until fragrant, about 30 seconds.
4. Place the broccoli florets in the skillet and stir to coat them in oil and aromatics. Pour in the beef broth, cover the skillet, and steam for 3-4 minutes, or until the broccoli is tender-crisp.
5. At the same time, in a tiny dish, combine the oyster sauce, sesame oil, and red pepper flakes (if employing them).
6. In the skillet, with the broccoli, return the cooked beef. Over the beef and broccoli, pour the sauce, stirring to combine.
7. Allow the mixture to cook for an additional 2-3 minutes so that the flavors can meld and the sauce can thicken. If your sauce has thickened to a too-thick condition, just add a splash of beef broth and loosen it to a consistency that you like.
8. Sample with salt and pepper to check for taste and doneness. Adjust seasoning as necessary.
9. Take off the heat and serve the broccoli and beef hot over white cooked rice.
10. To garnish, you can optionally sprinkle on additional sesame seeds or some sliced green onions to give your dish extra flavor and a nice presentation. Then, just dig in!
