Move over, Panda Express! With this one-skillet beef and broccoli recipe, you can make your favorite Chinese dish any time.
Beef and broccoli is distinct proof that light and healthy dishes can also taste amazing. Tender and juicy beef and crisp broccoli florets coated in a thick, savory sauce.
This dish is stir-fry at its finest.
So, give your favorite takeout joint the night off and whip up this tasty beef and broccoli recipe!
Beef and Broccoli
Beef and broccoli is one of the most popular Chinese dishes here in the US and for good reason. Juicy steak plus crunchy broccoli is a match made in heaven.
And that sauce? It’s in a league of its own! The combination of soy sauce, oyster sauce, ginger, cornstarch, and sesame oil creates such a unique, sweet, and savory flavor.
And it’s very easy to prepare, too! One skillet is all you need. And don’t worry, all the ingredients for this recipe can be found at your local supermarket.
Ingredients
Here’s everything you need to recreate this classic at home. Don’t worry, I bet you already have most of these ingredients in your pantry right now.
- Oyster sauce. It’s a common ingredient in Asian cooking and gives dishes a wonderfully thick consistency and authentic flavor.
- Sesame Oil. Another staple in Asian cooking. Apart from the unique flavor, its aroma is also enchanting.
- Soy sauce. Together with oyster sauce and sesame oil, it forms that signature sauce. If you want to control the sodium that goes into the dish, use low-sodium soy sauce.
- Sugar. Just a teaspoon to counterbalance all that umami-ness.
- Cornstarch. It helps thicken the sauce and helps keep the beef tender and juicy.
- Flank steak. Sliced very thinly against the grain. Top sirloin steak, top round steak, or tri-tip steak are good alternatives.
- Ginger. Just a small slice gives the dish even more Asian flavor.
- Broccoli florets. Fresh is best, but frozen is okay, too. Just microwave it according to package instructions before throwing it into the mix.
Tips and Tricks
Cooking the beef to perfection is a little tricky. But don’t worry, I have you covered! Here are some great tips for a melt-in-your-mouth beefy dinner dish.
- Pick the right beef. Beef is a key ingredient in this dish, so you want to get the best kind. The best beef for a stir-fry is one that’s lean and tender. Flank steak is great, or you can use top sirloin steak, top round steak, or tri-tip steak.
- Cutting is important. Apart from getting the right meat, you also have to cut it the right way. Freeze the steak for 30 minutes. This will make slicing it so much easier! Then use a sharp knife to slice it thinly against the grain.
- It’s all about that marinade. Marinate the beef for at least 30 minutes. This won’t only give it that irresistible flavor, but the cornstarch in the sauce will also help keep its moisture as it fries.
- Always use a hot skillet. To ensure the most tender beef, cook the steak in a hot skillet. If you place the beef in a skillet that isn’t hot, it will become tough and rubbery. It also helps seal in those juices.
- Don’t overcrowd the pan. Give the beef plenty of room to breathe. It ensures that it browns property. Plus, an overcrowded pan doesn’t heat as evenly and steams the meat instead of sautees.
- Pair with starch. As good as beef and broccoli are, the dish is hardly filling. You’ll need something heavy and starchy to pair it with. Nothing completes a stir-fry better than steamed white rice. And it absorbs all that delicious juice!
How to Make the Best Sauce
We all know the best part about beef and broccoli is that thick, luscious sauce. If you want a sauce that will give Panda Express a run for its money, follow these easy tips:
- Don’t substitute the soy sauce. This golden brown seasoning has a unique salty flavor you can’t find in any other ingredient.
- Sesame oil is another non-negotiable. It gives the stir fry that authentic Asian flavor, so do not skip it!
- Go easy on the ginger. All you need is a thin slice. You don’t want to put too much, because ginger has such a strong flavor! If you overdo it, the ginger will overpower the flavor of the rest of the ingredients.
- Thin the sauce. This recipe yields a beautiful, thick sauce. If you want it to be a bit thinner, just add 1-2 tablespoons of water at the last step of cooking.
How to Store
Wondering how long those beef and broccoli leftovers last? Check out this quick guide on how to get the most out of those leftovers!
- To store. Let the dish cool completely, then transfer to an airtight container. It will stay fresh in the fridge for 5-6 days.
- To freeze. Place cooled beef and broccoli in a freezer bag, and remove as much of the excess air as possible. This step helps prevent freezer burn. Once frozen, it will stay fresh for 2-3 months.
- To reheat. Allow frozen beef and broccoli to thaw in the fridge overnight. You can reheat on the stovetop under low heat, stirring frequently. Or pop individual portions in the microwave in 30-second intervals until warmed through.
Beef and Broccoli
4
servings15
minutes15
minutes331
Ingredients
1/3 cup oyster sauce
2 teaspoons toasted sesame oil
1/3 cup sherry
1 teaspoon soy sauce
1 teaspoon granulated sugar
1 teaspoon cornstarch
3/4 pound beef flank steak, sliced into 1/8-inch thick cuts
3 tablespoons vegetable oil, more if needed
1 thin slice of fresh ginger root
1 clove garlic, peeled and smashed
1 pound broccoli, sliced into florets
Instructions
- In a bowl, combine oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch until sugar and cornstarch are dissolved.
- Place steak pieces in a large, shallow bowl. Pour over the oyster sauce mixture and coat steak pieces completely. Refrigerate to marinate for at least 30 minutes.
- Add vegetable oil in a large skillet or wok over medium-high heat. Add ginger and garlic and stir. Allow them to sizzle in the hot oil to flavor it, about 1 minute. Remove and discard ginger and garlic.
- Add the broccoli and stir until vibrant green and slightly tender, about 5 to 7 minutes. Take the broccoli out and set it aside.
- Add more oil into the wok if needed. Add the beef and marinade. Stir until the meat has browned, and the sauce is reduced into a glaze, about 5 minutes.
- Add the cooked broccoli. Stir meat and broccoli until heated through, about 3 minutes.
