Beef and Broccoli
Ingredients
- 1 pound flank steak
cut into 1/4-inch-thick bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 3–4 cups chopped broccoli florets
about 1 medium head of broccoli
- 1 batch of sauce
see below
- 1 tablespoon peanut oil
- 2 cloves garlic
peeled and minced
- optional garnishes: toasted sesame seeds and/or thinly-sliced green onions
- 3/4 cup water
- 3 tablespoons oyster sauce
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly-ground black pepper
- to tasteoptional: 1-3 teaspoons sriracha
Directions
- 1
Add the steak to a large bowl, along with the soy sauce and rice wine vinegar. Stir to combine, then let the steak marinate for at least 10 minutes (or up to 1 hour).
- 2
Meanwhile, fill a large stockpot halfway full of water, and bring it to a boil. Stir the broccoli florets into the water, and cook for 30-45 seconds. Drain (or transfer the broccoli to a strainer), and set aside.
- 3
Prepare the sauce (see instructions below).
- 4
Once the steak has finished marinating, add the peanut oil to a large saute pan or wok over medium-high heat. Add the steak and garlic, and saute — stirring occasionally — until the steak is cooked through, about 5-6 minutes. Add the sauce and broccoli, and toss to combine. Continue cooking for 1-2 more minutes, or until the sauce comes to a simmer and thickens.
- 5
Remove from heat and serve immediately, topped with optional garnishes if desired.
- 6
Whisk all ingredients together until combined.
Beef and Broccoli
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Ratings & Reviews
Based on 23 ratings
Rating Breakdown
About this Recipe
Craving that irresistible Beef and Broccoli from your favorite Chinese restaurant? This classic homemade version is even better, ready in just 30 minutes, bringing those familiar savory flavors right to your kitchen.
This recipe shines by combining tender flank steak with crisp-tender broccoli, all coated in a rich, balanced sauce. The magic lies in the perfectly proportioned sauce ingredients like oyster sauce, soy sauce, and a hint of sesame oil, creating that addictive umami depth without being overly sweet or salty. The quick cooking time ensures the beef remains succulent and the broccoli vibrantly green.
Prepare for a symphony of textures and flavors. You'll savor succulent pieces of flank steak, marinated with soy sauce and rice wine vinegar to enhance its natural richness, alongside vibrantly green, perfectly cooked broccoli florets that retain a satisfying crunch. The glossy, savory sauce, with hints of ginger, sesame, and a touch of optional sriracha for heat, coats every bite, making for a truly satisfying meal. It’s a remarkably straightforward dish, perfect for a busy weeknight yet impressive enough for company.
Customization & Variations
Easily adapt this recipe to your preferences. For a vegetarian option, consider firm tofu or extra mushrooms. If you don't have flank steak, skirt steak or even thinly sliced chicken breast would work well, ensuring it's cut against the grain. Adjust the optional sriracha to control the heat level, or omit it entirely for a milder dish. You can also swap out the peanut oil for another high smoke point oil like canola or grapeseed.
This classic Beef and Broccoli is perfect for a quick family dinner or a delightful weekend feast. Serve it generously over steamed jasmine rice to soak up all that delicious sauce, perhaps with a sprinkle of those toasted sesame seeds and fresh green onions for a pop of color and freshness.