I finally nailed a quick Beef and Broccoli that belongs in any Broccoli Beef Recipes roundup, and I’ll reveal the simple pantry hack that keeps flank steak tender with a glossy, restaurant-style sauce.

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I never thought I could nail a Panda Express copycat at home, but this Easy Beef and Broccoli surprised me. Using flank steak thinly sliced against the grain and crisp broccoli florets, it comes together faster than you’d expect.

It’s one of those Broccoli Beef Recipes that feels a little fancy but isnt, and it fits perfectly into Easy Week Day Meals Families plans when you need dinner on the table fast. The flavors still hit like a small wow, and every time I make it someone’s asking for seconds.

Try it and tell me what went wrong, I wanna hear.

Ingredients

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Flank steak: Lean beef high in protein, quick to cook, can be a bit chewy
Broccoli: Crunchy, fiber rich and full of vitamins, adds freshness and green color
Soy sauce: Salty savory umami, gives depth, contains sodium so choose low sodium
Oyster sauce: Thick, sweet and savory, boosts umami and darkens the sauce a bit
Brown sugar: Adds caramel sweet notes, balances savory sauces, but use sparingly
Garlic: Pungent aromatic, gives big savory flavor, use fresh for best punch
Ginger: Spicy warm zing, cuts richness and brightens the whole dish
Cornstarch: Thickens sauce to glossy clingy texture, neutral taste, soaks up flavors

Ingredient Quantities

1 pound (450 g) flank steak thinly sliced against the grain

4 cups broccoli florets about 1 large head

3 tablespoons vegetable oil or canola oil for cooking

1/3 cup low sodium soy sauce (about 80 ml) for the sauce

2 tablespoons oyster sauce

2 tablespoons brown sugar packed

1/2 cup beef broth or water (120 ml)

1 tablespoon rice vinegar or a splash of white wine vinegar

2 teaspoons toasted sesame oil

3 cloves garlic minced

1 tablespoon fresh ginger minced or grated

1 tablespoon soy sauce for the beef marinade

1 tablespoon cornstarch for the beef marinade

2 tablespoons cornstarch mixed with 2 to 3 tablespoons water for the sauce slurry

Salt and freshly ground black pepper to taste

2 green onions sliced for garnish

Optional pinch crushed red pepper flakes if you like heat

How to Make this

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1. Partially freeze the flank steak 15-20 minutes so it slices thinly easier, then slice against the grain into thin strips and put in a bowl; add 1 tablespoon soy sauce, 1 tablespoon cornstarch and a pinch of salt and pepper, toss to coat and let sit 10-15 minutes while you prep everything else.

2. In a separate bowl mix the sauce: 1/3 cup low sodium soy sauce, 2 tablespoons oyster sauce, 2 tablespoons brown sugar, 1/2 cup beef broth (or water), 1 tablespoon rice vinegar, 2 teaspoons toasted sesame oil, 3 cloves minced garlic, 1 tablespoon minced ginger and optional pinch of crushed red pepper, stir until sugar mostly dissolves.

3. Make the cornstarch slurry by whisking 2 tablespoons cornstarch with 2 to 3 tablespoons cold water until smooth; set aside.

4. Bring a pot of salted water to a boil and blanch the 4 cups broccoli florets 1 to 2 minutes until bright green and just tender, then plunge into ice water to stop cooking; drain and set aside so it stays crisp.

5. Heat a large wok or heavy skillet over high heat until very hot, add 2 to 3 tablespoons vegetable or canola oil and swirl; sear the marinated beef in a single layer in batches so it browns quickly, about 1-2 minutes per side, remove browned beef to a plate (dont overcrowd or it will steam).

6. If the pan is dry add a splash more oil, reduce heat to medium-high and quickly sauté a little extra garlic and ginger for 15-20 seconds until fragrant but not brown, then pour in the prepared sauce and bring to a simmer.

7. Stir in the cornstarch slurry a little at a time, simmer 30-60 seconds until the sauce thickens to a glossy consistency; taste and adjust with a tiny splash more soy or a pinch more sugar if needed.

8. Return the beef and blanched broccoli to the pan, toss everything together for 1-2 minutes so the sauce coats everything and everything is heated through; finish with a drizzle of toasted sesame oil if you like the aroma.

9. Turn off the heat, taste and season with salt and freshly ground black pepper if needed, sprinkle sliced green onions on top, serve hot over rice or noodles and enjoy.

Equipment Needed

1. Sharp chef’s knife for slicing the partially frozen flank steak, dont try with a dull blade
2. Sturdy cutting board (metal bowl under it to steady is handy)
3. 2 to 3 mixing bowls (one for marinating beef, one for the sauce, one for the slurry or ice bath)
4. Measuring cups and spoons for the sauces and cornstarch
5. Large wok or heavy skillet for searing and tossing the beef and broccoli
6. Large pot for blanching the broccoli and a colander to drain it
7. Slotted spoon or spider/skimmer to lift broccoli from the boiling water and ice bath
8. Whisk and a pair of tongs or a spatula for stirring, tossing and finishing the dish

FAQ

Q: How do I slice the flank steak thin so it wont be chewy? A: Partially freeze the steak for 20 to 30 minutes so it firms up, use a very sharp knife and slice across the grain as thin as you can. Thinner slices and cutting against the grain make it tender even with quick cooking.

Q: Can I swap the flank for another cut of beef? A: Yes, sirloin or skirt steak work great, even hanger. Just trim big fat bits, slice thin, and watch cook time since thinner or fattier cuts can cook faster.

Q: How do I keep the broccoli crisp but cooked? A: Cut florets to about the same size, blanch or steam for 1 to 2 minutes then shock in cold water, or stir fry quickly on high heat until bright green and crisp tender. Dont overcook it or it gets mushy.

Q: My sauce is too thin how do I thicken it? A: Mix the 2 tablespoons cornstarch with 2 to 3 tablespoons water then slowly stir the slurry into the simmering sauce, cook 30 to 60 seconds until glossy. If still thin add a tiny bit more slurry, but add slowly or it gets gluey.

Q: Can I make this ahead or freeze leftovers? A: Sauce and marinade can be made a day ahead. Cooked leftovers keep 3 to 4 days in the fridge, reheat in a skillet with a splash of water to loosen sauce. Freezing cooked broccoli becomes soggy so freeze only the beef with sauce if needed.

Q: I need gluten free or low sodium options what should I use? A: Use tamari or coconut aminos in place of soy sauce, buy gluten free oyster sauce or use a bit of fish sauce plus a pinch of sugar. Use low sodium beef broth and taste as you go to avoid it being too salty.

Easy Beef And Broccoli Recipe Substitutions and Variations

Flank steak: swap with skirt steak or top sirloin, both slice thin against the grain and cook about the same; or for a veg option use extra-firm tofu, press well and slice thin.
Broccoli florets: use broccolini, Chinese broccoli (gai lan), snap peas or thin asparagus spears — they keep a nice crunch and only need a minute or two less time.
Low sodium soy sauce: replace with tamari for gluten-free diets, or coconut aminos if you need soy-free; regular soy sauce works too if thats all you have.
Oyster sauce: sub with hoisin for a sweeter note, or use a mushroom stir-fry sauce for a vegetarian umami boost; you can also mix soy sauce with a little brown sugar and a drop of fish sauce if you want closer flavor.

Pro Tips

– Keep your knife crazy sharp and slice when the steak is slightly firm from the freezer, that way you get even thin strips and they cook the same. If pieces are different thickness some will be rubbery while others are dry.

– Pat the beef almost bone dry before it hits the pan, excess moisture kills browning. Get your pan really hot, sear in small batches and let each batch get a good crust, dont move stuff around too much or you wont get that tasty Maillard flavor.

– For extra tender meat try a very small pinch of baking soda in the marinade for 15 to 20 minutes then rinse and pat dry, it changes the protein so the beef stays softer. Dont overdo it though or the texture gets mushy.

– Shocked broccoli is great, but if you want even better texture toss the blanched florets back in the hot pan with the sauce for just a minute so they soak up flavor but stay crisp. Also save a little of the blanch water, its great to loosen a sauce or cook rice with extra veggie flavor.

– Add the cornstarch slurry slowly and stop when the sauce just clings to the back of a spoon, over-thickening makes it gloopy. Finish off with toasted sesame oil and green onions at the end for aroma, not during the high heat stage, it will lose that nice nutty smell.