Beef and Broccoli Savory Stirfry

This easy beef and broccoli has all the flavor of your favorite takeout but is even better when made fresh at home Tender slices of marinated beef stir fried quickly with crisp broccoli and a deeply savory sauce fast enough for any busy night

I have made this beef and broccoli for countless weeknight dinners Every bite takes me right back to crowded Chinese restaurants but with way more flavor and satisfaction than anything delivered The magic is in the quick marinade and that sizzling stir fry

Gather Your Ingredients

• Flank steak: Select a fresh piece with rich marbling slice against the grain for tenderness
• Baking soda: Tenderizes beef for that authentic velvet texture only a little goes a long way
• Shaoxing wine: A splash gives deep flavor look for it in the Asian aisle or swap with dry sherry
• Light soy sauce: Brings classic salty umami choose a naturally brewed brand for best taste
• Oyster sauce: Adds a glossy finish and sweet savoriness pick a high quality bottled brand
• White pepper: Subtle heat better than black pepper for this dish buy whole and grind fresh if possible
• Water: Helps distribute the marinade evenly
• Cornstarch: Coats beef and thickens the sauce always sift to avoid clumps
• Broccoli: Pick bright green tight florets use the stem too if peeled and sliced thin
• Garlic: Use fresh cloves for max fragrance avoid the pre-minced jar for this recipe
• Ginger: Look for firm unwrinkled root mince fresh for best punch skip powdered
• Toasted sesame oil: For that nutty aroma drizzle just at the end
• Sugar: Rounds out all the sauces opt for fine white so it blends easily
• Low sodium chicken broth: Keeps things saucy without being overly salty homemade or good carton is fine
• Dark soy sauce: Deepens the color and adds complexity use sparingly
• Green onion: For serving bright pop of flavor and color optional but recommended

How to Make It

Prepare the Beef:

Slice your flank steak across the grain no thicker than one quarter inch Mix the beef with baking soda Shaoxing wine both soy sauces oyster sauce white pepper water and cornstarch Stir with your hands until every piece is coated and let it relax for fifteen minutes This gives you that tender melt in your mouth texture

Mix the Stir Fry Sauce:

In a small bowl combine oyster sauce both soy sauces Shaoxing wine sugar chicken broth and cornstarch Stir until there are no lumps Set aside near your stove so it is ready to pour in hot

Blanch the Broccoli:

Bring a pot of salted water to a brisk boil Drop in broccoli florets and stems Cook just one to two minutes until vibrant green and slightly tender Drain immediately and leave in colander This keeps the broccoli from overcooking in the wok

Sear the Beef:

Heat up your wok or large skillet over medium high When hot swirl in a spoonful of oil Spread beef out in a single layer Let it sear about thirty seconds each side just so it browns Remove quickly to a plate Keep the pan ready for the next step

Aromatics In:

Without washing the pan add more oil Toss in minced garlic and ginger Cook about thirty seconds until aromatic Stay close and do not let them burn

Combine and Finish:

Add blanched broccoli and toss in the hot pan for one minute Now return the cooked beef and pour in the prepared sauce Stir and toss vigorously until everything is lightly glazed and the sauce thickens about two minutes Drizzle in toasted sesame oil off the heat Toss again for glossy finish

Serve It Up:

Spoon the steaming beef and broccoli over fluffy rice Top with a shower of diced green onion if you like Serve hot and savor

My favorite part is always the ginger a little goes a long way and makes everything pop I remember my mother letting me add the ginger as a kid and it felt like a real job in the kitchen Beef and broccoli has been our Sunday dinner more times than I can count

Flavor Boosters

Storage Tips Store leftovers in an airtight container in the refrigerator It will keep for up to three days Reheat on the stovetop with a splash of water so the sauce stays glossy If freezing portion the beef and broccoli in single layers in zip bags to lock in freshness

Ingredient Substitutions You can use skirt steak or sirloin if flank steak is unavailable Broccoli may be swapped for broccolini or even snap peas for a twist For a gluten free version use coconut aminos and gluten free oyster sauce

Seasonal Adaptations In spring throw in some snow peas or sliced red bell pepper In winter baby bok choy or carrot coins brighten up the dish Do not be afraid to clean out the fridge with whatever veggies are crisp and fresh

Serving Suggestions

This is perfect over jasmine or brown rice For a low carb twist try serving it with steamed cauliflower rice Toss in some sesame seeds or cashews for crunch Make it a full meal with hot and sour soup or simple egg drop on the side

Creative Twists

Cultural Context Beef and broccoli was popularized in Chinese American restaurants as a twist on classic Chinese stir fry dishes Using broccoli instead of Chinese gai lan made the recipe more accessible in North America It is loved for its balance of savory beef glossy sauce and bright green veggies

Extra Notes Broccoli prep makes or breaks the texture Cut pieces to similar size for even cooking Velveting the beef with baking soda is a fast and easy trick for tender results Always slice beef against the grain for optimal tenderness

Success Stories I have served this at family gatherings and even the most takeout loyal guests ask for seconds It is my secret to impressing new friends at potlucks and always disappears before any other dish Leftovers heat up perfectly for lunches all week

Freezer Meal Conversion To freeze make the beef and marinade ahead and store in a freezer bag Lay flat to freeze Thaw overnight in the fridge and cook as directed Blanch and cool broccoli separately then add during stir fry Keeps the veggies vibrant and beef juicy

Homemade beef and broccoli is always crowd pleasing and easy enough for any night Give it a try and you might never need takeout again

Common Questions About the Recipe

→ What cut of beef is best for this dish?

Flank steak is ideal due to its tenderness and ability to absorb marinades. Slice thinly against the grain for the best texture.

→ How can I keep the broccoli crisp?

Blanch the broccoli briefly in boiling water before stir frying. This preserves its vibrant color and crispness.

→ What gives the sauce its savory depth?

A mix of light and dark soy sauce, oyster sauce, and Shaoxing wine creates a rich, layered flavor in the stir fry sauce.

→ Can I substitute another vegetable?

Yes, snap peas, bok choy, or bell peppers work well if you want to change up the vegetables while keeping balance.

→ Is this dish suitable for meal prep?

Absolutely; it reheats well. Store beef and broccoli separately from rice to preserve texture before serving.