Quick & Easy Beef and Broccoli
When it comes to classic Chinese-American cuisine, one dish stands out as a timeless favorite: Beef and Broccoli. This delectable combination of tender beef slices and vibrant broccoli florets bathed in a savory brown sauce has won the hearts and taste buds of food lovers around the world.
My family loves Chinese take out, but with the cost of it these days, I’ve been trying to put something on the table that is as good as that but at a fraction of the cost is. This dish does the trick. It tastes just like the restaurant version and it’s on the table just as fast as if you had ordered take out, minus the delivery or pick up. It’s a great dish for anyone whether you’re on a budget or not.
With a handy shortcut of using microwavable steamer bags to par cook the broccoli, this dish can really be on on the table in half an hour. I have linked to the ones that I use below. Note*. I rinse and re-use the bags multiple times as they aren’t the cheapest. If you prefer to, you can use a steamer on the stovetop, or alternatively just blanch the broccoli in boiling water for a couple of minutes. I do suggest par cooking the broccoli as once you start cooking the beef the dish is pretty much ready in less than 5 minutes. Serve with a side of rice for a complete meal. I suggest putting the rice on before you even start to cook the beef.
Beef and Broccoli is a delightful fusion of flavors and textures that has become a beloved classic in Chinese-American cuisine. With tender beef, crisp broccoli, and a savory sauce, it’s a dish that’s both comforting and delicious.
If you’re looking for other quick and easy asian beef dishes then try my Easy 15 Minute Korean Beef Bowl
Key Ingredients for Beef and Broccoli:
- Beef: The star of the show, tender slices of beef are typically used in this dish. Flank steak or sirloin are excellent choices due to their tenderness and ability to absorb the flavors of the sauce. If you use a less tender cut you can achieve tenderness by first “velveting” the meat.
- Broccoli: Fresh broccoli florets add a vibrant green color and a delightful crunch to the dish. Steaming or Blanching the broccoli before stir-frying ensures it remains crisp-tender.
- Sauce and Marinade: The sauce and marinade are where all the magic happens. Soy sauce, sesame oil, oyster sauce, shaoxing wine, broth, garlic, ginger, and sometimes a touch of sugar or honey to balance the flavors. This sauce is what gives Beef and Broccoli its signature savory and slightly sweet taste.
- Garlic and Ginger: These aromatic ingredients provide depth and complexity to the dish. Freshly minced garlic and ginger are recommended for the best flavor.
- Cornstarch: To thicken the sauce and create a glossy finish, a slurry of cornstarch and water is used. This step is crucial for achieving the perfect consistency.
Beef and Broccoli
- 1 Wok (or medium skillet)
- 350 Grams Steak (any kind but if you use a tougher cut then you need to tenderize it prior to putting it in the marinade). set Notes Tenderizing or "velveting" tougher cuts of beef by cutting the steak into strips then adding 2 T of baking soda and let it sit for 10-15 minutes, then rinse the baking soda off and dry the meat before proceeding with the recipe.
- 1 crown broccoli, washed and cut into florets
- 1-2 Tbsp neutral oil, such as grapeseed or avocado oil
for the Marinade:
- 1 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- 2 Tbsp Shaoxing wine *or dry sherry if you don't have, omit completely for alcohol free and replace with beef broth
- 1 tsp sugar
- 1 Tsp cornstarch
- ¼ tsp White pepper *regular pepper if you don't have white pepper
For the Stir Fry Sauce:
- 1 cloves fresh garlic, minced
- 1 inch fresh ginger, grated
- 4 Tbsp Oyster Sauce
- ½ cup beef broth
- 1 tsp cornstarch
- Thinly slice the beef across the grain. If the beef is fresh and thawed, place it in the freezer for 15 minutes just to make slicing easier. If using a tougher cut, velvet the beef with some baking soda, rinse and dry, then set aside. See note above.
- In a medium bowl, Combine the marinade ingredients, 1 Tbsp Soy Sauce, 1 Tbsp Sesame Oil, 2 Tbsp Shaoxing wine , 1 tsp sugar, 1 Tsp cornstarch, ¼ tsp White pepper together, then add the sliced beef and let it sit for 10-15 minutes.
- In a 1 cup measuring cup, add the 4 Tbsp Oyster Sauce, ½ cup beef broth, 1 tsp cornstarch, 1 cloves fresh garlic, minced, 1 inch fresh ginger, grated and set aside.
- Par cook the broccoli by either steaming it or blanching it to retain it's green vibrancy. I use steamer bags in the microwave for about 1½ minutes, set aside.
- In a Wok or deep pan over med-hi heat, add the 1-2 Tbsp neutral oil, such as grapeseed or avocado oil, and let it get hot. Fry the beef until there is very little pink visible.
- Add the steamed or par cooked broccoli florets, and the stir fry sauce and cook until the beef is fully cooked and the sauce thickens to your liking. (2-3 minutes)
- Serve over fresh rice and garnish with toasted sesame seeds if you like. Enjoy!