Beef and broccoli is a popular dish that you can find at nearly every Chinese American restaurant, but you can make it yourself easily at home with just a few simple ingredients. It’s an easy one-pan stir fry recipe that feeds a whole family, and it can be reheated easily the next day. One benefit of preparing beef and broccoli at home is that you can use fresh ingredients and enjoy authentic flavors while omitting any additives some restaurants may use. This clean healthy meal can be prepped, cooked, and ready to serve in 40 minutes.
Everyone in my family loves broccoli, but they especially enjoy it prepared this way as the sauce is so sweet and savory. You can purchase a bag of frozen broccoli or cut florets off of a head of broccoli – either one tastes great. The tender beef flanks make the dish juicy and hardy – the fresher the meat, the better. I normally serve our beef and broccoli dish with a bowl of rice This recipe yields extra sauce, which is perfect for drizzling over your rice.
Check out our version of Beef and Broccoli below, and note our recommendations on cutting and tenderizing the beef.
|Prep Time||Cook Time||Total Time|
|10 min||30 min||40 min|
- 2/3 c. low-sodium soy sauce, divided
- Juice of 1/2 lime
- 3 tbsp. packed brown sugar, divided
- 2 tbsp. cornstarch, divided
- Kosher salt
- Freshly ground black pepper
- 1 lb. sirloin steak, sliced thinly against the grain
- 2 tbsp. vegetable oil
- 3 cloves garlic, minced
- 1/3 c. low-sodium beef (or chicken) broth
- 2 tsp. Sriracha (optional)
- 1 head broccoli, cut into florets
- Sesame seeds, for garnish
- Thinly sliced green onions, for garnish
- In a medium bowl, whisk together 1/3 cup of soy sauce, lime juice, 1 tablespoon brown sugar, and 1 tablespoon cornstarch until combined.
- Add sliced steak pieces, season with salt and pepper, and toss until steak is coated with the sauce. Marinate in the bowl for 20 minutes.
- In a large skillet over medium-high heat, heat the vegetable oil. Add the steak slices in a single layer, working in batches if needed. Cook until seared, about 2 minutes per side. Remove the steak and set aside.
- Stir in garlic, and cook until fragrant, about 1 minute.
- Stir in the remaining 1 tablespoon cornstarch until the garlic is coated.
- Next stir in the beef (or chicken) broth, the remaining 2 tablespoons brown sugar, the remaining 1/3 cup of soy sauce, and Sriracha. Bring this mixture to a simmer. Add the broccoli florets and simmer until they’re tender, for about 5 minutes.
- Season the sauce with salt and pepper (if necessary), and return the steak to the skillet.
- Garnish with sesame seeds and green onions before serving.
- Use flank steak, pre-cut beef strips, or “beef for stir fry” for this dish.
- Slice very thin cuts of beef, about 1/4 inch. Keep in mind that the thinner you slice the beef, the more tender it will be.
- Slice the beef against the grain. You’ll notice long lines of muscle fibers in the beef. You’ll want to cut perpendicular to those lines so the beef is more tender and it will be easier to chew.
- Toss the sliced beef with corn starch prior to searing to soften and tenderize the beef. This is a common step in many Chinese dishes.
- Be sure that you don’t overcook the beef slices- just sear them until they’re browned. Overcooking will make them hard to chew.
- Serve this dish with a bowl of white rice, egg rolls, or edamame for a fuller meal.
For more Chinese American recipes, check out our Panda Express Chow Mein recipe.