Beef and Broccoli

Beef and Broccoli that is literally better than any Chinese takeout and easier than you might think!

Beef and Broccoli is the epitome of Chinese food in my book.  It just doesn’t get better than tender slices of beef that are SO juicy, SO flavorful as they soak up the marinade and then slathered in savory soy, ginger, garlic sauce.  The rich flavor is complimented by crisp-tender broccoli florets and hot steaming rice.  This Beef Broccoli recipe uses easy to find grocery store ingredients and a large skillet instead of a wok so anyone can make this any time!   And you are going to make this Beef and Broccoli recipe ALL THE TIME!  (photo update from original post 2/28/2014)

BEEF AND BROCCOLI VIDEO

top view of easy Beef and Broccoli in a black skillet

Beef and Broccoli Recipe

I was at an awesome restaurant a few days after I had made this Beef and Broccoli recipe and I was still craving it.  You know that type of craving where it just won’t go away, the type when nothing else sounds good but what you are craving?!   The type of craving I warned you General Tso’s Chicken (aka My Favorite Chicken Ever!) would create AND my Sweet and Sour Baked Chicken and my Mongolian Beef and Beef Bulgogi?  Yeah, well this will do it to you too.  Consider yourself warned.

So even though I had just eaten beef broccoli, I giddily ordered it off the menu.  I was a little disappointed my restaurant dish wasn’t as good as my “Better than Takeout Beef and Broccoli,” recipe but to be completely honest, also kind of proud.

The tender, thin slices of beef are so juicy, so flavorful as they soak up every savory essence of the marinade, and then the sauce; oh the sauce!  Its rich, slightly sweet, mostly savory, and just so right! I guarantee you will not find a better beef broccoli sauce!

Aside from the scrumptious factor, this Beef and Broccoli recipe also gets major points for its simple prep.  Most of your time is spent slicing the meat beforehand, so when its “go” time, you simply whisk together the sauce ingredients and stir fry the beef and broccoli – bam!  You can have dinner on the table in under 30 minutes…or directly in your mouth, both ways equally delicious!

top view of best beef and broccoli recipe on white rice with green onions with chopsticks

What Kind of Meat is used for Beef and Broccoli?

I love Broccoli Beef for all the aforementioned reasons and because it is fairly economical when it comes to beef.  I like to use flank steak but you could also use flat iron steak.  Flank steak is is an inexpensive cut of steak that transforms into melt-in-your-mouth-tender by slicing it thin, marinating it and not overcooking it.  You will be astonished just how buttery delicious flank steak can become!

How do you Tenderize Beef?

The marinade tenderizes the beef while infusing it with flavor – it makes  ALL the difference between buttery tender beef and okay beef.  You can either marinate you beef at room temperature for 30 minutes or up to 8 hours in the refrigerator.  This is how the marinade ingredients tenderize the beef:

  • soy sauce:  the salt in the soy sauce helps break down the proteins for a more tender texture and infuses the steak with flavor.
  • cornstarch: acts as a binder and helps our soy sauce bind to the meat for more flavorful beef.   Cornstarch also provides a light coating that helps protect it from the intense heat when cooking.
tender beef in skillet being cooked for Broccoli Beef

How do you Make Chinese Beef and Broccoli?

Our Beef Broccoli recipe is very simple but has some hands-off time due to the marinating.  I actually like that we prepare the marinade first because then when it comes to actually stir-frying our beef and broccoli, it comes together in a snap!

1. Slice your beef thinly.  The key to this Beef and Broccoli recipe is to THINLY slice your steak across the grain.  It doesn’t have to be razor thin like Beef Bulgogi, but between 1/8-¼ inch thick.   Thin slices ensure steak that is seeping with flavor and buttery tender.  It is much easier to thinly slice your steak if you freeze it for 30 minutes or so.  You are welcome to freeze it longer, whatever makes it solid enough for you to handle because it will defrost in the marinade.

thinly sliced flank steak on a cutting board showing how to make Broccoli Beef

2.  Slice your beef across the grain.  You also want to take care to slice the beef  ACROSS the grain.  You can see the “grain” running through the meat in one direction. The grain is essentially the muscle fibers running through the meat.  You want to cut perpendicular to the muscle fibers so they become as short as possible.  If you cut it parallel to the grain you will end up with long muscle fibers AKA chewy, rubbery tough meat so cut AGAINST the grain!

2.  Marinate your beef  This is a step that many Beef and Broccoli recipes don’t take but it makes such a difference!  We whisk all our marinade ingredients together in a freezer size bag – or whatever you are going to marinate your steak in and add your steak.  The marinade consists of hoisin sauce, soy sauce, sriracha, cornstarch, garlic powder and ginger powder.

  • Hoisin Sauce.  If you aren’t familiar with hoisin sauce it it can be found in the Asian section of your grocery store and is like Asian BBQ Sauce.  I use it all the time in my recipes so if you are interested in making my Mongolian Beef Kung Pao ShrimpSesame Chicken, etc., then I promise it will not go to waste!
flank steak in a plastic bag with marinade showing how to make Beef and Broccoli

2.  Whisk together the stir-fry Sauce.  When you’re ready to stir fry your Beef and Broccoli, whisk the sauce ingredients together in a small bowl consisting of Japanese rice wine (or dry sherry), chicken broth, oyster saucebrown sugar, sesame oil, salt and pepper.  In a separate bowl, we combine garlic, ginger, red pepper flakes and 1 teaspoon peanut oil. 

  •  Rice Wine:  You might be wondering about the rice wine and the oyster sauce. Rice wine should become a pantry staple if you do much Asian cooking.  Rice wine is NOT rice vinegar- DO NOT switch them out.  Rice wine adds a sweetness and depth of flavor.  Rice vinegar, on the other hand will add an acidic flavor.  I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it.  I highly suggest you google image before you head off to the grocery store so you know exactly what you are looking for.  The best substitute for rice wine is pale dry sherry.
  • Oyster sauceIf you have done a lot of Asian cooking, you probably have cooked with it before, and if you haven’t, you are going to love it!  Oyster sauce is a staple in Asian cooking.  It is a thick, brown sauce with a balance between sweet and salty with an earthy undertone, due to the oyster extracts.  You can find oyster sauce in the Asian aisle of any supermarket for only a few dollars.  My personal favorite isee Kum Kee, which is just a few more dollars.  Not all oyster sauce is created equal.  The quality of oyster sauce will affect the flavor, so if you want the extra “oomph” to your dish, go with a good quality sauce.
marinade in a glass bowl with a wire whisk showing how to make beef and broccoli

4.  Stir fry.   Heat 1 ½ teaspoons peanut oil (you can substitute vegetable oil) in a large nonstick skillet over high heat until very hot and sizzling.  It is important that the skillet be smoking hot so that the beef will sear and not steam.  Add beef to the skillet and break up any clumps; cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender!  Transfer beef to a large plate and cover.  You will probably need to cook your beef in two batches so it sears and doesn’t just steam.

thinly sliced flank steak searing in a black skillet showing how to make beef and broccoli recipe

5.  Stir fry AND steam broccoliWe heat additional oil in the now empty skillet then add our broccoli and saute for 30 seconds.  Next, we add ¼ cup water, cover the pan, and lower heat to medium and steam the broccoli just until desired crisp- tenderness, about about 2 minutes.  Push the broccoli to the sides of the skillet and add the garlic/ginger/red pepper/oil to the center of the pan, mashing the mixture with a spoon, until fragrant, about 15 to 20 seconds, then stir the mixture into the broccoli.  So now not only is our beef infused with flavor but our broccoli is as well!

stir frying broccoli in a black skillet with garlic and ginger showing how to make beef and broccoli

6.  Combine! Finally, return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet and cook, stirring constantly, until the sauce is thickened and beef is cooked through, about 1-2 minutes.  And then dive into the best Beef and Broccoli recipe you have ever had!

side view of Chinese beef and broccoli in a black skillet

Tips and Tricks for Beef Broccoli Recipe

  • sharpen your knife before slicing the beef
  • freeze your beef for 60 minutes to make it easier to slice thinly
  • slice your beef in thirds, then freeze what you’re not working with so the rest stays frozen
  • slice your beef across the grain
  • slice your beef into thin 1/4″ slices
  • make sure your skillet is smoking hot before adding your beef so it will sear on the outside and remain tender on the inside
  • add beef in a single layer to sear otherwise it will steam
  • cook your beef in multiple batches
  • don’t overcook your beef initially because you will add it back to the skillet with your sauce
  • use QUALITY hoisin and oyster sauce like Lee Kum Kee or Kikkoman (it DOES make a difference!)
  • use rice wine and NOT rice wine vinegar
  • you can substitute rice wine with pale dry sherry
  • cut your broccoli into uniform pieces
  • feel free to substitute the broccoli for other veggies
  • customize the heat with additional sriracha or chili sauce
  • And above all, guard your Beef and Broccoli leftovers, if there are any, because I can guarantee this Better Than Takeout Beef  Broccoli recipe will leave you craving more!

HOW TO STORE and reheat BEEF and BROCCOLI

This easy Beef and Broccoli reheats wonderfully for lunches or dinners, just take care to not overcook the broccoli initially.

  • How to store:  Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • How to reheat in microwave: transfer small portions to a microwave safe dish, heat for one minute, stir then continue to heat at 30 second intervals.
  • How to reheat on the stove: For larger portions, rewarm gently in a large skillet, stirring often.

HOW TO PREP BEEF AND BROCCOLI AHEAD OF TIME

Beef and Broccoli has a few steps, but you can prep EVERYTHING ahead of time so all that’s left to do at dinnertime is cook! Here’s how:

  • Slice Beef:  you can do this at any time before marinating or just before marinating then store in an airtight container in the refrigerator.
  • Marinate beef:  marinate your beef  up to 8 hours before cooking.
  • Make stir fry sauce:  whisk the ingredients together up tot 24 hours in advance and store, covered in the refrigerator.
  • Chop broccoli:  you can chop your garlic, grate your ginger and chop your broccoli 24 hours in advance and store in separate air tight containers in the refrigerator.
  • Cook!  Now all that’s left to do is stir fry and dinner is served in less than 10 minutes!
beef and broccoli with white rice and chopsticks

WHAT SHOULD I SERVE WITH BROCCOLI BEEF?

Broccoli Beef is explosively flavorful so it pairs well with plain white or brown rice, quinoa and even cauliflower or zucchini rice.  It is also good with different Asian Noodles such as rice noodles.

WHAT SIDES DO YOU SERVE WITH  BROCCOLI BEEF?

In addition to rice, you can serve your Broccoli Beef with appetizers, soup, salad and/or fruit:

CAN YOU FREEZE BEEF BROCCOLI?

Yes, Beef and Broccoli freezes well, except for the broccoli.  The broccoli freezes okay, but you may want to pick it out and add freshly stir fried broccoli when reheating. Also, take care not to overcook the beef or it won’t be as tender when reheated.

To freeze:

  1. Let Broccoli Beef cool completely in the refrigerator.
  2. Transfer to an airtight container.  If using a freezer bag, squeeze out any excess air to prevent freezer burn.
  3. Label and freeze for up to 3 months.
  4. When ready to eat, let Beef and Broccoli defrost overnight in the refrigerator.
  5. Reheat in the microwave for 60 seconds then at 30 second intervals or gently on the stove.

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©Carlsbad Cravings by CarlsbadCravings.com

side view of beef broccoli with chopsticks picking up a piece of tender beef
top view of easy Beef and Broccoli in a black skillet

Beef and Broccoli Recipe

Beef and Broccoli that is literally better than any Chinese takeout and easier than you might think! It's bursting with tender slices of beef that are SO juicy, SO flavorful as they soak up the marinade and then slathered in savory soy, ginger, garlic sauce.  The rich flavor is complimented by crisp-tender broccoli florets and hot steaming rice.  This Beef Broccoli recipe uses easy to find grocery store ingredients and a large skillet instead of a wok so anyone can make this any time!   And you are going to make this Beef and Broccoli recipe ALL THE TIME!  
Servings: 4
Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients

Beef Marinade

  • 1 pound flank steak cut across the grain into ⅛ thin slices, then cut into 2” length pieces
  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon Sriracha/hot Asian chili sauce
  • 2 teaspoons cornstarch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ginger powder

Sauce

  • 1 tablespoon Japanese rice wine or dry sherry (see notes in post)
  • 2 tablespoons low sodium chicken broth
  • 5 tablespoons oyster sauce
  • 3 tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Extra

  • 6 medium garlic cloves, minced
  • 1 tablespoon minced ginger
  • pinch-1/4 teaspoon red pepper flakes (optional)
  • peanut oil or vegetable oil
  • 3 ½ - 4 cups broccoli florets cut into bit size pieces
  • 1/4 cup water
  • 3 green onions, sliced (optional)

Instructions

  • Pour marinade ingredients directly into freezer bag and mix well. Add beef and massage in marinade. Marinate at room temperature for 30 minutes or refrigerate for 2-8 hours.
  • When ready to make Beef and Broccoli, whisk the sauce ingredients together in a small bowl.
  • In another small bowl, combine garlic, ginger, red pepper flakes and 1 teaspoon peanut oil. Set aside.
  • Drain excess marinade off of beef (if there is any).
  • *Work in 2 batches if your beef cannot fit in one layer.* Heat 1 ½ teaspoons peanut oil/vegetable oil in a large nonstick skillet over high heat until very hot and sizzling. Add beef to the skillet and break up any clumps; cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover.
  • Add 1 tablespoon peanut oil/vegetable oil to the now-empty skillet; heat until very hot and sizzling. Add the broccoli and saute for 30 seconds. Add water, cover pan, and lower heat to medium. Steam broccoli until crisp-tender, about 2 minutes.
  • Push the broccoli to the sides of the skillet and add the garlic/ginger/red pepper/oil to the center of the pan, mashing the mixture with a spoon, until fragrant, about 15 to 20 seconds, then stir the mixture into the broccoli.
  • Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and beef is cooked through, about 1-2 minutes. Transfer to a serving platter, sprinkle with the green onions and serve.

Notes

Don't miss the "how to make" recipe video at the top of the post!
  • Hoisin Sauce is a Chinese Barbecue sauce and can be found in all supermarkets in the Asian aisle (alongside the oyster sauce). This recipe only calls for it in the marinade, so it is not essential, but definitely good to have in the pantry! (I use it in manny recipes).
  • Rice wine is NOT rice vinegar- DO NOT switch them out.  Rice wine adds a sweetness and depth of flavor.  Rice vinegar, on the other hand will add an acidic flavor.  I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it.  I highly suggest you google image before you head off to the grocery store so you know exactly what you are looking for.  The best substitute for rice wine is pale dry sherry.
  • Oyster sauce: If you have done a lot of Asian cooking, you probably have cooked with it before, and if you haven't, you are going to love it!  Oyster sauce is a staple in Asian cooking.  It is a thick, brown sauce with a balance between sweet and salty with an earthy undertone, due to the oyster extracts.  You can find oyster sauce in the Asian aisle of any supermarket for only a few dollars.  My personal favorite is Lee Kum Kee, which is just a few more dollars.  Not all oyster sauce is created equal.  The quality of oyster sauce will affect the flavor, so if you want the extra “oomph” to your dish, go with a good quality sauce.

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135 Comments

  1. Betty Arnal says

    HI jen,

    I just made this and tried a piece of the beef….not as tender as I thought it would be. I did not have the Japanese rice wine so left it out. Also, the beef I used was ‘stir fry beef from the hip’ and I only marinated it for 30 minutes. Do you think those things would make much of a difference?
    I still love this recipe but really want to perfect it!

    • Jen says

      Hi Betty, yes those are all factors. The rice wine is a tenderizer and the longer you marinate the beef the more tender it will become. I recommend flank steak or top sirloin that you slice very thinly and marinate for at least 2 hours up to 8. That will do the trick!

  2. Kasandra says

    I was going to make this on Monday but didn’t have some of the Asian ingredients/ sauces so I decided to get them to see if it really made a difference…. I’m so glad I waited, this was SO flavorful, my husband kept asking what kind of meat I used cause it was so tender, it was a cheap cut, but I think the rice wine and all spices just made it shine!
    And now that I have left over oyster sauce, hoisin sauce, rice wine, etc I’ll be making it quite often. I only marinated the meat 30 min, I can only imagine the flavor when marinated overnight….. yum! Definitely better than take out, thnx for sharing the recipe

    • Jen says

      You are so welcome Kasandra! I’m thrilled you both loved it so much! I use a lot of those ingredients in all my other Asian recipes so they won’t go to waste!

  3. DM Sheldon says

    So, the rice wine (or Sherry in my case) should be in the marinade not the sauce? Very confusing. I just put it in the sauce and we will see. I food saver marinated and will refrigerate for 6 hours.

    • Jen says

      I’m sorry for the confusion but I’m not sure why you are confused? The rice wine is the first ingredient listed under the Sauce so it goes in the sauce.

      • Jason says

        The reason for the confusion is that in your notes it says the rice wine is a tenderiser and the longer you marinate the more tender the meat. If it’s in the sauce it’s not going to tenderise anything.

        • Jen says

          Sorry for the confusion Jason, I must have copied and pasted that from another recipe. Rice wine is just used in the stir fry sauce in this recipe. Enjoy!

  4. Lindsay says

    This. Was. To. Die. For!!!!! We live in a very small town and I crave big city ethnic food. This was perfect! Thanks so much!

    • Jen says

      Wahoo! Thanks so much Lindsay! I LOVE Asian cuisine so I hope you enjoy exploring my other recipes!

  5. Patricia says

    Delish , I marinated for the minimum of 30 minutes. Better than my local Asian restaurant. Flavors really came through . Best part Easy ! thanks

    • Jen says

      You are so welcome Patricia, I’m so pleased you loved it!

  6. Penny Barry says

    Jen, This was a delicious dish. My husband stated that he no longer has to go to his favorite restaurant to get this because this tastes just like it. I didn’t have the rice wine, went to 5 different stores. I used apple juice. It was only a tablespoon. So fresh and delicious!! This has always been my husbands favorite dish so I am happy that i can make it for him more often knowing it will come out exactly how he likes it. Thank you!!

    • Jen says

      Thanks for the ultimate compliment Penny, I’m so pleased this was better than your favorite restaurant!

  7. Stacy says

    Words are not enough to say how much I love this recipe. I made it with filet and I doubled the sauce but did not double the amount of brown sugar and for me it came out perfect. I personally find too much sugar makes things too sweet. As I right this review I am eating my left overs, I mixed in some rice noodles and yum! My family may get sick of it because I will want to make it every week now.

    • Jen says

      I’m sorry I’m just responding to your comment but THANK YOU for making my day! I LOVE that you love this Beef and Broccoli recipe so much – you have great taste!

  8. Cathy Scrivnor says

    Hi Jen,

    I am wondering if you are referring to Lee Kum Kee Panda Oyster Sauce, or the Premium Oyster sauce. I have the Panda sauce, but will certainly invest in the Premium sauce if there is a big difference. I always find Oyster sauce is very salty and have to cut back a bit in the amount I use.

    Looking forward to your input… Thank You!

    • Jen says

      Hi Cathy, the Panda Sauce is great, I don’t think you need to invest in the premium. I hope you love this Beef and Broccoli!

      • Cathy Scrivnor says

        Thanks, Jen! Going to try your version next week!

  9. Jeanne says

    I made this tonight and it was delicious! Even my picky granddaughter loved it. In spite of using low sodium ingredients, I thought it was a bit salty. I will cut back the salt next time but otherwise it was SO GOOD. I will definitely be making this again – many times! Yum!

    • Jen says

      Awesome Jeanne, I’m so happy it was a winner with everyone! Hope it comes out perfectly next time!

  10. Michelle says

    This was fantastic. I didn’t have hoisin or sriracha on hand, so I substituted oyster sauce in the marinade and left out the hot sauce (I did use the red pepper flakes when seasoning the broccoli, which added plenty of heat).

    I tasted the sauce before adding salt, and decided to leave it out as it was plenty salty despite using low sodium soy sauce and chicken stock. And I reduced the brown sugar to 1 Tbsp from 3, as I prefer my beef and broccoli on the less sweet side.

    Even with the changes above, the meal was pronounced perfect! Will definitely make again.

    • Jen says

      Thanks so much for taking the time to comment Michelle, I’m thrilled it was deemed “perfect!”

  11. Jadzia says

    Living near New York City, my family is pretty spoiled having access to really good Chinese food. But this recipe is better than any beef with broccoli we’ve had in any restaurant. The flavors were so authentic and the recipe was easy to follow. We enjoy cooking Asian meals so we had all of the ingredients. So glad you recommended the flank steak – it was so tender. I’m glad I “up-sized” the recipe as there wasn’t a morsel left. Thank you so much!

    • Jen says

      Sorry for the delay Jadzia as I’ve been in Italy for two weeks, but thank you so much for taking the time to comment! I’m honored/thrilled this beef broccoli recipe is better than any restaurant – wahoo! I hope you find many new “better than takeout” favorites here!

  12. Linda says

    Hello All…
    This beef and broccoli recipe is delicious! We loved it. I added mushrooms and onion for a bit more veggie bulk without changing any thing else. I cook Asian frequently so I have all the ingredients on hand and love to chop!

    I have a word of caution for anyone trying this for the first time. It is not a 20 minute prep time. It is considerably longer slicing the meat, cooking two batches separately, chopping broccoli garlic and ginger, measuring and assembling all the ingredients and making a marinade and a sauce. I counted 22 ingredients not including the onions and mushrooms I added. I loved the recipe, just glad I didn’t have a table full of guests waiting for dinner! In the future I can appropriately plan an hr before cooking.
    Enjoy!

    • Jen says

      Sorry for the delay Linda as I’ve been in Italy for two weeks, but thank you so much for taking the time to comment! I’m thrilled you loved this beef and broccoli recipe so much and I love the addition of onions and mushrooms – YUM!

  13. Kelly says

    This is the ultimate broccoli beef recipe and a family favorite! Thanks Jen! I think the marinade makes a huge difference and so does the quick steam with the broccoli. Just an all around excellent recipe.

    • Jen says

      Thank you so much Kelly, I’m honored this Beef and Broccoli is a favorite! Thank you for making my recipes and taking the time to comment!

  14. Kathy says

    Hi Jen! You have just RUINED us for all Chinese takeout! LOL I made your Beef and Broccoli last night and it was TO DIE FOR!!! BEST EVER and I’ve had many over the years in restaurants. My husband and I could not STOP commenting about how fantastic is was! It has gone into my Favorites folder. Keep ’em coming!!

    Also, I would like to say that your food photography is SPECTACULAR!!!! I am an amateur photographer myself and I can see your recipes a mile away now when I’m browsing in Pinterest. They definitely stand out! I can see the time and thought you put into all your photography so thank you. I thoroughly enjoy looking at your recipes!

    • Jen says

      Thank you so much for your awesome comment Kathy and for making my day! I’m thrilled both you and your husband loved this Beef and Broccoli so much! Also, thank you for your kinds words on my photography! I had never held a nice camera before I started my blog and the learning process has turned out to be one of my favorite parts of the blog. I hope you continue to discover many new favorites!

  15. Jessie M says

    Super good ! We ate the entire thing. I switched it up a bit bc I’m better at cooking a steak as a full piece. Marinated them as instructed. Place them in a skillet and then sliced and mixed together w broccoli and sauce. Will def make again !

    • Jen says

      I’m so happy it was a winner, thanks so much Jessie!

  16. Lisa says

    Thank you! This popped up when looking for a B & B recipe and it caught my attention because I also live in Cbad! Looks like a delish recipe. Now I just need to run to Stater Bros for oyster sauce and stop at the farmers mkt for organic broccoli so I can make it tonight. Thanks neighbor 😉

    • Jen says

      Hi neighbor, what a small world! I hope you love this beef and broccoli recipe and have fun exploring my site!

  17. Chris Morin says

    Wow that was salty!!! Just cooked the Beef & Broccoli and I couldn’t get over how salty it is. Now i should have realized when both the marinade and the sauce contained a huge amount of either soy or hoison or oyster sauce, which are all full of salt. Oh well. Hopefully others have had better luck than me.

    • Jen says

      Hi Chris, did you use reduced sodium soy sauce? This recipe has over a hundred reviews and this is the first stating it is salty.

  18. Lenna says

    Can this be made in an instapot??

  19. Debbie Hanan says

    Oh my gosh, this was so delicious!! I made it exactly as described with the exception of using sirloin beef as that is what we had on hand. My husband said it is now one of his favorite dishes and I’m “doomed” to no more restaurant take out in my future. He felt this was far better and had just the perfect flavor! I’m excited to try some of your other recipes. Thank you so much for sharing!

    • Jen says

      YAY! Thanks so much Debbie, I’m so pleased it was a hit! I chucked at your husband saying you’re “doomed to no more restaurant take out – LOL! I hope you enjoy exploring my site and hopefully find many new favorites!

  20. Erica says

    This dish was delish! Our entire family loved it. Made just as described and will be making again soon!

    • Jen says

      Thanks Erica! I’m so pleased it’s a new repeat favorite! (PS I’m so sorry for the late response, my site was being transitioned so everything was frozen!)

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