Beef and Broccoli Recipe
Ingredients
- 2 pounds flank steak
sliced against the grain into thin ¼ inch thick slices
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 cup broccoli florets
- 2 tablespoons vegetable oil
such as canola oil or peanut oil
- ½ cup low-sodium soy sauce
- ¼ cup brown sugar
packed
- 2 tablespoon cornstarch
- ½ tablespoon sesame oil
- 2 tablespoon Shaoxing wine
or dry sherry
- hot water as needed to thin the sauce
see notes
Directions
- 1
Prepare everything first, before cooking. Slice the beef against the grain into ¼-inch thick slices. Season with salt and pepper and set aside. Meanwhile, bring a large pot of salted water to a boil (this will be for the broccoli), and finally, whisk together the ingredients for the sauce in a small bowl (soy sauce, brown sugar, cornstarch, sesame oil, Shaoxing wine or dry sherry).
- 2
Add the vegetable oil to a large skillet set over high heat. Add the steak in a single layer and cook for 1-2 minutes or until the bottom side is browned. Flip to cook the other side for an additional minute or so. Keep in mind that flank steak cooks quickly.
- 3
As the steak is cooking, add the broccoli florets to the pot filled with boiling water. Blanch the broccoli for 1-2 minutes, or until it turns bright green and tender-crisp. Immediately drain the broccoli into a large colander and rinse with cold water.
- 4
Meanwhile, stir the stir-fry sauce again to dissolve the cornstarch and add it to the skillet with the steak. Add the drained broccoli and reduce the heat to medium. Cook and stir everything together until the sauce thickens and everything is coated. If the sauce becomes too thick, add hot water, one tablespoon at a time until desired consistency is reached.
- 5
Serve with rice, sesame seeds, and green onions if desired.
Beef and Broccoli Recipe
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About this Recipe
Craving that irresistible sweet and savory Beef and Broccoli from your favorite Chinese restaurant, but want to make it at home? This 30-minute recipe is your weeknight dinner hero, delivering authentic flavors that truly rival takeout.
What makes this Beef and Broccoli recipe stand out is the perfect balance: exquisitely tender, thinly sliced flank steak paired with vibrant, crisp-tender broccoli florets. It's all generously coated in a rich, savory stir-fry sauce that comes together effortlessly, making store-bought versions a thing of the past.
Get ready for a truly satisfying meal. Each bite of this Beef and Broccoli offers succulent slices of flank steak, perfectly cooked so they practically melt in your mouth, complemented by bright green broccoli florets that retain a delightful bite. The luscious stir-fry sauce wraps around everything, offering a symphony of sweet, savory, and umami notes that will have you reaching for seconds. This quick and straightforward dish delivers authentic Chinese-American flavors right to your dinner table.
Want to tailor your Beef and Broccoli? If Shaoxing wine isn't on hand, dry sherry works beautifully as a substitute, maintaining the authentic flavor profile. For an even quicker meal, consider using pre-cut broccoli florets. You can also adjust the sweetness by slightly increasing or decreasing the brown sugar to taste.
This Beef and Broccoli is perfect for a busy weeknight when you crave something deeply flavorful and comforting. Serve it generously over a bed of fluffy, hot rice to soak up every last drop of that incredible sauce for a complete and satisfying meal.