.jpeg "Easy Beef and Broccoli Recipe (Better Than Takeout)")
This beef and broccoli recipe is faster than ordering delivery and tastes just as good — thin strips of beef and crisp broccoli tossed in a glossy, savory garlic sauce, ready in about 30 minutes. It's one of the easiest Chinese-style beef recipes to make at home, and once you know the trick to tender beef (it's all in how you slice it), this becomes a genuine weeknight regular. Serve it over steamed rice for a complete dinner that beats takeout on both speed and flavor.
Why you'll love this recipe
- ✓Ready in 30 minutes — faster than most delivery.
- ✓Tender, restaurant-style beef using a simple slicing and marinating trick.
- ✓One pan, made with pantry staples you likely already have.
Prep
15 min
Cook
15 min
Total
30 min
Yield
4 servings
Ingredients
Beef & Marinade
- 1 lb flank steak, thinly sliced against the grain (450g)
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
Sauce
- 1/3 cup soy sauce (80ml)
- 1/4 cup beef broth (60ml)
- 2 tbsp brown sugar
- 1 tbsp oyster sauce
- 1 tsp cornstarch
- 3 garlic cloves, minced
- 1 tsp grated ginger
Rest
- 1 lb broccoli florets (450g)
- 2 tbsp vegetable oil, divided
- Cooked rice, for serving
Instructions
- 1Toss the sliced beef with soy sauce, cornstarch, and oil; let marinate for 10-15 minutes.
- 2Whisk together the sauce ingredients in a small bowl and set aside.
- 3Steam or blanch the broccoli until bright green and just tender, about 2-3 minutes, then drain.
- 4Heat 1 tablespoon oil in a wok or large skillet over high heat. Cook the beef in a single layer for 1-2 minutes per side until browned. Remove and set aside.
- 5Add the remaining oil, then pour in the sauce and simmer 1 minute until it thickens slightly.
- 6Return the beef and broccoli to the pan and toss to coat in the sauce, cooking 1-2 minutes more. Serve over rice.
Notes & Tips
- Slicing the beef thinly against the grain is the key to tenderness — cutting with the grain makes it chewy.
- High heat and quick cooking keep the broccoli crisp instead of mushy.
- Flank, skirt, or sirloin steak all work well for this method.
Frequently Asked Questions
What cut of beef is best for beef and broccoli?
Flank, skirt, or sirloin steak, sliced thinly against the grain, all work well for a quick stir-fry and stay tender when cooked over high heat.
Why is my beef and broccoli sauce too thin?
Let the sauce simmer a bit longer before adding the beef and broccoli back in — the cornstarch needs a minute of heat to properly thicken it.
Can I use frozen broccoli instead of fresh?
Yes, though fresh broccoli holds its texture better — if using frozen, thaw and pat dry first to avoid excess water diluting the sauce.
What can I substitute for oyster sauce?
Hoisin sauce or an extra tablespoon of soy sauce mixed with a pinch of sugar both work as reasonable substitutes.
What should I serve with beef and broccoli?
Steamed white rice is the classic pairing, though fried rice or lo mein noodles also work well underneath the beef and sauce.
No comments:
Post a Comment