When I want a break from my usual Cilantro Lime Steak Bowls, this Beef and Broccoli is my go-to. I spent weeks testing this method to get that tender steak and crisp broccoli without ordering takeout.
I used to rely on delivery menus whenever a craving hit. Takeout is great, but the costs add up fast. After testing this in my own kitchen, I realized making it at home is actually faster. The secret is a simple cornstarch marinade that makes the steak incredibly soft.
Table of Contents
Ingredients for Beef and Broccoli
Gathering the right ingredients makes a huge difference. I always use low sodium soy sauce so I can control the salt level exactly.
- 1 pound flank steak or flat iron, skirt, sirloin, or ribeye steak – I recommend flank steak for the best balance of cost and flavor
- 1 pound broccoli florets, about 2 heads
- 1 ½ tablespoons cornstarch
- 4 ½ tablespoons low sodium soy sauce
- ½ cup plus 1 tablespoon Shaoxing cooking wine or substitute dry sherry wine
- 3 tablespoons brown sugar
- 1 tablespoon cornstarch
- 3 tablespoons oyster sauce
- ⅓ cup hoisin sauce
- 2 teaspoons sesame oil
- 1 ½ teaspoons Sambal Oelek chili garlic sauce
- ¾ teaspoon black pepper, freshly ground
- ¾ teaspoon kosher salt – My preference is kosher salt because it dissolves evenly
- Vegetable oil and sesame oil for searing
- Cooked white rice, green onions, and sesame seeds for serving
Step-by-Step Instructions
In my experience, slicing the meat correctly is the most important step for the best texture.
Step 1: Freeze the steak for 30 minutes so you can easily slice it very thin against the grain.
Step 2: Cut the broccoli into florets. Whisk the cornstarch, soy sauce, and wine, then marinate the beef for 20 minutes.
Step 3: In a separate bowl, whisk the brown sugar, cornstarch, oyster sauce, hoisin, sesame oil, chili sauce, pepper, and salt.
Step 4: Sear the beef in batches over medium high heat with vegetable and sesame oils for 60 to 90 seconds per side. Do not crowd the pan.
Step 5: Stir fry the broccoli for 2 minutes until it turns a darker green, adding water by the tablespoon to help it steam.
Step 6: Return the beef to the pan, pour in the sauce, and stir until bubbling. Serve hot over rice.
What to Serve with Beef and Broccoli
Balancing the rich savory flavors with the right sides brings the whole meal together.
Texas Roadhouse Seasoned Rice: Swap out plain white rice for this flavorful option to soak up the savory sauce.
Broccoli Cheddar Soup: Start your meal with a warm cup of soup to complement the stir fry textures.
Cowboy Butter Steak Pasta: If you want to switch up the carbs, this rich pasta pairs beautifully with steak nights.
Loaded Steak Potatoes: Serve these hearty potatoes on the side for a filling and comforting family dinner.
Stovetop Creamy Ground Beef Pasta: Offer a second beef option for picky eaters who might prefer a pasta dish.
Storage & Serving Tips
Store leftover Beef and Broccoli in airtight containers in the fridge for up to 5 days. I do not recommend freezing because the broccoli texture will change.
To reheat, microwave for about one minute. I usually sprinkle a teaspoon of water over the rice before microwaving so it stays fluffy.
This recipe also makes great meal prep for weekday lunches. Just divide the beef and rice into separate containers to keep the grains from getting soggy.
FAQs
Can I use a different cut of beef?
Yes, flat iron, skirt, sirloin, or ribeye all work great in this stir fry.
What can I substitute for Shaoxing wine?
Dry sherry wine is the best substitute if you cannot find it at the store.
Is oyster sauce necessary?
You can leave it out for a shellfish allergy. Just add an extra tablespoon of hoisin sauce instead.
Conclusion
This simple recipe proves you can skip the takeout menu and still get an amazing meal on the table. The tender beef and flavorful sauce come together in exactly one hour. Give this easy dinner a try tonight and watch your family ask for seconds.
Beef and Broccoli
Ingredients
Equipment
Method
- Place the steak in the freezer for about 30 minutes to make it easier to slice thinly.
- Cut the broccoli into florets. Whisk together the cornstarch, soy sauce, and Shaoxing wine. Slice the beef thin against the grain, add to the marinade, and let sit for 20 minutes.
- Whisk together the brown sugar, cornstarch, oyster sauce, hoisin sauce, sesame oil, chili garlic sauce, black pepper, and kosher salt in a small bowl.
- Heat a large skillet over medium high heat. Add 1 tablespoon vegetable oil and 1 tablespoon sesame oil. Sear the beef in batches for 60 to 90 seconds per side until browned, then remove to a plate.
- Add more oil to the skillet. Add the broccoli and stir constantly for 2 minutes until darker green. Add water 1 tablespoon at a time to help steam the broccoli until crisp tender.
- Return the beef to the skillet, pour the sauce over everything, and stir until bubbling. Remove from heat and serve hot over rice.
