Here’s a classic Beef and Broccoli recipe—tender beef, crisp broccoli, and a savory glossy sauce, just like takeout but better 🥩🥦
Beef and Broccoli
Serves: 4
Ingredients
Beef
- 1 lb flank steak, sirloin, or skirt steak, thinly sliced against the grain
- 1 tbsp cornstarch
- 1 tbsp soy sauce
Broccoli
- 4 cups broccoli florets
Sauce
- ½ cup beef broth
- ¼ cup soy sauce
- 2 tbsp brown sugar (or honey)
- 1 tbsp oyster sauce (optional but authentic)
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated (optional)
- 1 tbsp cornstarch
For Cooking
- 2 tbsp vegetable oil
Instructions
1. Prep the Beef
- Toss sliced beef with 1 tbsp soy sauce and 1 tbsp cornstarch.
- Let rest 10 minutes (this keeps beef tender).
2. Blanch Broccoli (Optional but Recommended)
- Boil broccoli florets 1–2 minutes until bright green.
- Drain and set aside.
3. Make the Sauce
- In a bowl, whisk together beef broth, soy sauce, brown sugar, oyster sauce, sesame oil, garlic, ginger, and cornstarch.
4. Stir-Fry
- Heat oil in a large skillet or wok over high heat.
- Sear beef in batches 1–2 minutes per side. Remove and set aside.
- Add broccoli to pan; stir-fry 1–2 minutes.
- Return beef to pan.
- Pour in sauce and cook 2–3 minutes until thick and glossy.
5. Serve
- Serve hot over steamed rice or noodles.
Variations
- Low-carb/Keto: Use sugar substitute and serve over cauliflower rice
- Spicy: Add red pepper flakes or chili oil
- Extra veggies: Add bell peppers, snow peas, or mushrooms
- Crock Pot version: Yes—it works great if you want it!
💡 Pro Tips
- Slice beef thin and against the grain
- High heat = tender beef
- Don’t overcook once sauce thickens
If you want, I can also give you a slow cooker, Instant Pot, or sheet-pan baked beef and broccoli version.
