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You can toss together this simple Chinese-American Beef and Broccoli in about half an hour, and it tastes just as good as takeout. You marinate the beef so it stays juicy, stir-fry it with snappy broccoli, and coat it with a deep, flavorful oyster sauce you probably have at the store nearby. It's perfect for busy nights and gives those classic flavors without any fuss.
Irresistible Beef and Broccoli
You'll get those soft slices of beef with crispy broccoli, all tangled up in a sweet and salty sauce. Cooking it hot and fast gives you that smoky flavor like at a restaurant, but the marinade keeps every bite tender. You'll save money, skip delivery, and make it your way. Great if you want those Chinese takeout flavors but want to stay in your PJ's.
Beef and Broccoli Ingredients
- For the Stir-Fry:
- Salt and white pepper, add as much as you like
- 1 inch of ginger, chopped up
- 1 pound broccoli, cut in bite-size bits
- 3 tablespoons vegetable oil
- 4 garlic cloves, chopped
- For the Sauce:
- 1 tablespoon cornstarch
- 3 tablespoons oyster sauce
- 1 teaspoon sugar
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- For the Beef Marinade:
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1 pound flank steak, slice thin against the direction of the grain
- 1 tablespoon Shaoxing wine (dry sherry works too)
Easy-to-Follow Directions
- Combine and Finish Up
- Drop in your broccoli and toss it around for another minute, then add the browned beef back in. Pour that sauce all over and stir until it's glossy and thick, which takes about two minutes.
- Stir-Fry Aromatics
- Toss in the rest of the oil, then quickly cook your chopped ginger and garlic so they smell awesome—about half a minute does it.
- Cook the Beef
- Crank up your wok or skillet until it's super hot. Add oil, then brown the beef in small groups for about a minute. Move it to a plate when done.
- Blanch the Broccoli
- Give broccoli a quick dip in boiling water, just 30 seconds, then shock it in icy water and drain well.
- Get the Sauce Together
- Mix your sauce stuff up in a bowl until the cornstarch vanishes. Set it aside.
- Let the Beef Soak
- Stir beef with its marinade bits, let it hang out for 15–20 minutes while you get everything else set up.
Top Tips for Best Results
Cut the beef when it's still a little frozen—it’s way easier that way. Always heat your pan or wok really well before pouring in oil. Don’t try to cook all the beef at once or it’ll steam instead of brown. Have everything chopped and ready so you can move fast. Stick with high heat the whole time. Leave broccoli a bit crisp and don’t let it go soft.
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Ideas for Serving
Scoop it hot onto piled jasmine rice or any noodles you love. Top it with green onions and a sprinkle of sesame seeds. Add a bowl of hot and sour soup or some crispy egg rolls for something extra. Drizzle with chili oil or sriracha if you like heat. It’s awesome next to other takeout classics, so grab a few friends or family and dig in together.
How to Store and Prep Ahead
Pop leftovers in a sealed container and keep in the fridge for three days tops. Warm it up gently using a wok or the microwave so you don't dry things out. Feel free to make the sauce before and stash it on its own. For the tastiest meal, cook your beef and broccoli right before eating. Freezing isn’t the best idea—the texture goes a bit weird.
Frequently Asked Questions
- → Which beef cuts are good here?
- Go for thin flank steak, hanger steak, flap meat, or skirt steak. Just slice against the grain.
- → Is there something besides Shaoxing wine I can use?
- Totally! Dry sherry will do just fine instead of Shaoxing wine.
- → Why batch cook stuff?
- Letting everything sear in batches helps things brown instead of steam. That means you'll get nice color and taste.
- → How long to let the beef soak?
- Give it at least 20 minutes in the marinade. Three hours is cool if you want a deeper flavor.
- → Is wok or grill the way to go?
- Either works! Wok cooking's easy and classic, but grilling gives it a charred, smoky edge. Use what you like best.