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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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. Autumn says

    Jen…what is hoisin sauce?

    • Jen says

      It is considered a Chinese Barbecue sauce and can be found in all supermarkets in the Asian aisle. This recipe only calls for it in the marinade, so it is not super, super essential, but definitely good to have in the pantry! (I use it in future recipes)

  2. Autumn says

    Ok, I made it tonight and my family loved it! But I didn’t do broccoli I made it with asparagus so I steamed for about five minutes more. My family kept asking, “is there curry in this?” I am guessing it was the ginger.

    • Jen says

      Thanks for letting me know your family loved it! The “curry” flavor might be from the earthy tones of the oyster sauce – love the dimension it adds.

    • Jen says

      Thank you! I hope you enjoy!

  3. Nisa Homey says

    Hi Jen, stopping by from yummy recipes group….wow! what a wonderful space you have….I am wondering what vegetable I can subs with broccoli as it is unavailable here…would cauliflower work?? Bookmarking for Easter!!

    • Jen says

      Thanks for stopping by! You could substitute snap peas, snow peas, bell peppers or even asparagus and just throw the vegetables in with the sauce on step 8 and let simmer until crisp tender.

  4. Brittany says

    Is it ok to leave out the brown sugar? I try to not eat any sugar if possible but I still would love to try this recipe. Can I substitute with a stevia extract for the sweetness or just leave it completely out?

    • Jen says

      Hi Brittany, great question! The sauce does need some sort of sweetener to balance out the acidity of the vinegar and the earthy tones of the oyster sauce. I am not familiar with stevia, so I don’t know if it would be an even swap. I would suggest just adding it to taste. I hope that helps. Let me know how it goes!

      • Brittany says

        Thanks I’ll try it and let you all know!

      • Cheryl RecipeGuru329 says

        How about a tablespoon (or to taste) of grape jelly/jam or orange marmalade?? I’ve used those since my early days of cooking Asian stir fry dishes (alternately, of course, not at the same time!) Makes it so easy to control one’s sugar content, especially if you use a sugar free one. (I’d like to know how it turns out without the sugar being added, too)..Definitely saving this one (and yes, Jen, you are right on the money about the oyster sauce..I keep it & the Hoisin sauce in my fridge regularly!!)

        • Jen says

          Hi Cheryl, that is a great idea to use orange or grape jelly/jam marmalade! I use apricot and orange often but not the grape – I can definitely see how that would be a great addition – can’t wait to try it on my next stir fry! Thank you!

  5. suzanne b says

    Looks so good…….can’t wait to try it! What can I sub for rice wine vinegar? I’ll have to put it on my ranch 99 shopping list.

    Btw……howdy neighbor! i live on the border of la mesa and el cajon………fletther hills area. Just found your awesome blog today………by pinning your thai butternut soup recipe, and then investigating the source……you!

    • Jen says

      Hi Suzanne, neighbor! That is so cool you live in San Diego too! Last time I was in your neck of the woods we were going to a drive in – so fun! I am so happy you find my site! As far as substitutions go, I know it says not rice vinegar, but I think I will change that because it is only a tablespoons, so rice vinegar would probably be fine but my first substitution choice would be mirin (I use this one – it can be found in the Asian section of any grocery store. Although I haven’t tried it, I believe you can also substitute dry sherry. Hope this helps, enjoy!

  6. Autumn Jones says

    This recipe is a winner! It will be in my rotation of dinners for sure!

    • Jen says

      It is always so great to find a winner recipe – so happy you found it here! Thank you so much for letting me know!!!

    • Jen says

      Thank you so much Jenn! I am excited for you to try it, I think you will love it! Thanks for visiting my site!

  7. April @ The 21st Century Housewife says

    I would not have guessed oyster sauce! Your beef and broccoli definitely looks and sounds so much better than take out – really lovely flavours. Thank you for sharing this delicious recipe with us at the Hearth and Soul hop.

    • Jen says

      You are most welcome April, thank you for having me! I am excited for you to try this for yourself!

  8. Heather R says

    Holy wow, I made this for dinner tonight–absolutely delicious. Even my picky eater gobbled it up! Definitely a keeper. Thanks!

    • Jen says

      I love your expression of “Holy Wow”! I am going to have to adopt that one 🙂 I am so happy this got a “holy wow” – I am flattered and so happy your whole family loved it! Its always so nice to find a recipe the whole family loves! Thanks for taking the time and letting me know!

  9. Jess. says

    This was really amazing. I could eat it every night, and I’m not a big fan of beef. Really good flavors. I got a little lazy following the instructions, but I will get more of the marinade off the meat next time and get my pan hotter, so the meat sears, rather than steaming/boiling on the first pass in the pan. Great recipe! xox

    • Jen says

      YAY! I am so happy you loved this beef and broccoli as much as me – I could eat it every night as well 🙂 and that’s quite a compliment considering you aren’t even a fan of beef! Thanks for dropping me a line and making my day 🙂

  10. Brenda Stewart says

    What can I use instead of the oyster sauce? I am allergic to the Iodine in IVP dye so I tend to stay away from shell fish.
    thanks I am crusing your Pin Interest.

    • Jen says

      Hi Brenda! I am happy you find me via pinterest! You can try substituting the oyster sauce with soy sauce, a couple dashes of Worcestershire sauce and a couple dashes of sugar. You might need to add a little sugar at the end after you taste everything. I haven’t tried this substitution but I think it should turn out great. Please let me know how it goes. Good luck!

      • Katie says

        So glad I found this comment!!! I am allergic to shellfish and starting having anaphylaxis reactions at my favorite Thai place … so glad I found your recipe! (Your Mongolian Chicken is in the slow cooker now..) I have been searching for a good sub for Oyster Sauce! I can’t wait to try this … Brenda, did you try it? How did it turn out?

        • Jen says

          Oh my goodness, how scary to have anaphylaxis reactions!! My husband is allergic to shrimp so we always have an epi pen on hand as well! I hope you love this recipe with the safe substitution 🙂

  11. Kimberly says

    Hi Jen! This dish looks amazing, but I don’t eat beef. Do you think it could be made with chicken? Thank you! 🙂

    • Jen says

      Hi Kimberly, thanks for stopping by! Yes, you can definitely make this with chicken. Cut the chicken in thin slices as you would the beef (easier if its partly frozen) and continue to follow the same directions. Can’t wait to hear how you like it! Enjoy!

  12. Barbara Walker says

    This is the best beef and broccoli! Thanks for sharing! Never used oyster sauce before but am now a huge fan! I love hoisin and look for any way to use it! Going to look over more of your recipes and pick something new to try today!

    • Jen says

      Thanks Barbara! I am so happy you loved the beef and broccoli and are a new fan of oyster sauce! Its always fun to find a new “secret ingredient” that makes everything better! I just used tons of hoisin in an Asian Pomegranate Ginger chicken I made tonight which I will post in the next couple weeks – so check back 🙂 You would also like my Blackberry Hoisin Pork 🙂 Thanks again for stopping by!

  13. Nancy says

    Just FYI, for those with a shellfish allergy (or vegetarians cooking vegetables Asian-style) there are vegetarian mushroom-based “oyster” sauces available. I like one made by Kimlan that I found in my Asian grocery. Same earthy, sweet-salty flavor profile.

    Also, I’ve found that not all hoisin sauces are created equal, either. Some carried in the supermarket don’t have good flavor (too much five-spice powder) and cook up too gummy.

    • Jen says

      Thanks for the info on vegetarian oyster sauces Nancy! and I totally agree with you on the hoisin sauce!

      • Colleen says

        I am allergic to shellfish as well (and whole fish too, which means for me Worcestershire is out as well bc of anchovies) but thanks Nancy! I’ll be on the lookout for a vegetarian version of “oyster” sauce. 🙂

  14. sally says

    I made this this week. I always follow the exact recipe the first time I cook them. I might tweak it if need be the next time I make it. This was absolutely delicious. Perfect, NEEDS NO TWEAKING. My hubby must have said “honey this is really good” 4 or 5 times while we were eating. Will definitely have this as a go to recipe. Thank you so much for sharing.

    • Jen says

      YAY! I am so happy both you and your husband loved it so much. I totally know how “tweaking” a recipe goes – so “needs no tweaking” is the highest compliment ever – thank you so much!!! I hope you find more recipes you love here!

  15. Francine says

    This was the best beef and broccoli I have ever made, thanks to you! It seemed like a lot of work, but it wasn’t so bad after all. I will definitely make this again.

    • Jen says

      Hi Francine, thank you for letting me know this is the best beef and broccoli you have ever made – that makes me so happy! And next time you make it, it will even seem like less work!

      • sally says

        I made the marinade and the sause in the morning for the beef and broccoli. That way when it was time to cook it took now time at all.

        • Jen says

          Great tip Sally, thank you so much!

  16. Whitney says

    What is the serving size on the Beef and Broccoli? Is it a cup?

    thank you!

    • Jen says

      Hi Whitney! I am sorry but I don’t have an accurate measurement for you as I didn’t measure out the exact servings. My best guess would be about 1 1/2 cups/serving. Sorry! Hope you still make it and love it!

  17. Pamela says

    I want to thank you so very much for sharing your recipes. I made the beef and brocoli last night and it was amazing and so tender! I have looked for ever for a great stir fry sauce and this will be my go to forever! I am now planing my easter dinner around your recipes because they all look like winners and takes the guess work out of it! Love your story so sweet and wishing you great health forever! I never ever write or leave reviews so take this as a huge compliment! I have been looking at all your other recipes and am so excited to try them! Thanks so very very much.

    Pam

    • Jen says

      Oh, Pam you are the sweetest! Thank you for taking the time to comment-I definitely take it as the highest compliment! I am so happy you enjoyed the Beef and Broccoli and am excited for you to try my other recipes as well. Can’t wait to hear how your Easter dinner turns out! Thank you for the best wishes as well, so very much appreciated. Wishing you health and happiness and a wonderful Easter as well!

  18. Jordan says

    Would this work making the steak in the crockpot as well?

    • Jen says

      Hi Jordon, I haven’t made this in the crockpot so I can’t be postive it will come out perfectly, but this is how I would do it: Marinate beef as instructed. Lightly grease the inside of slow cooker. Add steak. Whisk together sauce ingredients as well as the garlic, ginger and red pepper flakes and pour over beef. Cover and cook on high for 2-3 hours or low 4-5 hours. When ready to serve, steam broccoli as instructed in original recipe or in the microwave and add to crockpot. Let me know how it turns out!

  19. Beth says

    My husband and I made this last week and were slightly disappointed. We appreciated that there was good flavor present (nothing’s worse than trying a new recipe and discovering that it is completely bland), but agreed that it was a bit overpowering. The garlic and 1 other flavor (which I’m assuming was the oyster sauce, but as I’m unfamiliar with its unique flavor, I can’t be sure) overwhelmed our tastebuds. We also felt as though there was just too much of the sauce; we prefer our B&B to simply be coated rather than drenched. It was definitely better than many Asian recipes we’ve found, but we did find the sauce quite overpowering of the meat and veggies.
    I was pleased to find pre-sliced meat at our local store, which GREATLY cut down on prep time! I highly recommend it, if you can find it!

    • Jen says

      Hi Beth, I’m sorry you found the sauce a bit overpowering – I guess it comes down to personal taste. You can always cut down on the garlic and oyster sauce next time and add more meat/veggies so there is less sauce to meat ratio per your liking. Hope your next attempt will suit your tastes better!

  20. Angie says

    Jen, your recipe was an *enormous* hit tonight at dinner!!! I was so excited while putting it together because your meals look and sound amazing and I’ve been itching to try them….and now I know that they ARE as fabulous as they seem! THANK YOU for this wonderful recipe! ^-^ The sauce was delicious…. I even chopped up some kale and added it at the end, because — more veggies – why not? ;D I can’t wait to make this again!!! Many thanks, and best wishes to you~

    • Jen says

      WAHOO! Thanks Angie! I am thrilled it was an “enormous” hit – the ultimate compliment!! And I am equally thrilled it lived up to your expectations so you can be excited about trying my other recipes – I hope you love them just as much! Wishing you the very best as well!

  21. Lora says

    Just made this for the first time tonight…holy deliciousness! Every recipe I’ve tried from your site has been fantastic. Thank you!

    • Jen says

      What an awesome comment to wake up to, thank you so much Laura! I am so happy you loved it and thrilled you have enjoyed all the recipes you have tried – that is the ultimate compliment and totally made my day! Thank you!

  22. Jodie says

    I don’t know anything about Japanese rice wine, so what brand would you recommend?

  23. Kim says

    Hey just wanted to let you know I tried to open this in pinterest this morning to get the marinade ready and they have blocked it because some one reported it as spam 🙁

    • Jen says

      Hi Kim! Yes Pinterest has erroneously marked me and hundreds of food bloggers as span yesterday (even Pilsubry’s account!). Their “spam bots” must have had a glitch! Sorry for the inconvenience, I hope it gets resolved soon!

  24. Dee Christopherson says

    Just made this for 5th or 6th time and as always, perfectly delicious!! So glad we found it!! We tried it with chicken once and loved it that way also!!

    • Jen says

      I love hearing this Dee, thank yous so much for commenting! Its so fun when you find a “go to” favorite recipe!

  25. Meg says

    I forgot to marinade … was going to make it for dinner tonight – would 30-60 minutes be a decent time to marinade?

    • Jen says

      Hi Meg, sorry my response is probably too late but yes, 30-60 minutes marinade would have been fine. I hope you were able to make it anyway!

  26. vicki gilsinger says

    I just wanted to say that I have made this now at least 7 times and man is it the best!!! I have to drive over 20 some miles to get the oyster sauce and mirin because our 2 local grocery stores don’t carry it. I told the hubs that I bourght 4 of each so I would have the ingredients on hand. .:) All I wanted was to let you know that flat iron steak works just like flank steak and is way cheaper than flank steak at least in my opinion, I grab it when on sale or marked down and thank you for a wonderful tasty recipe and when I’m feeling frisky I throw in some fish sauce not every time but once in a while. Hope you had a Merry Christmas and have a wonderful new year!!! Keep the recipes coming!!

    • Jen says

      haha – I love that you are now well stocked with oyster sauce and mirin so you can make this whenever the cravings hit! And I am thrilled you love this recipe so much! Thanks for the tip on the flat iron steak – good to know! I’ll definitely have to try that next time. Thanks so much Vicki, I wish you the happiest New Year as well!

      • vicki gilsinger says

        psst I used the self checkout so they didn’t think I was crazy and Meijer’s also carries my beloved hot kim chi haha so grabbed a couple jars of that to have with the beef and broccoli now that the hubs can’t stand but I love it! Found that jewel of a food in a little Korean hole in the wall in LA when we lived there…we are now back in Indiana in a little small town hence the drive to get the ingredients…. well worth the trip I must say!

        • Jen says

          hahaha! I love that you use the self checkout! I’m happy this is worth the trip – its always so fun to find a recipe you love to make (and more importantly eat!) again and again!

  27. gloria says

    Bam! Just finished shoveling this is our pie holes. It was delicious! We added thinly sliced white onion to the beef. Next time I’m adding mushrooms to my half. Also took heed from other posters and used 1/2 of the oyster sauce. Oh, subbed coconut amino for soy sauce. I will say that getting this on the ‘table’ in 30 minutes is a bit of a stretch. Takes much more time for prepping alone. However, this is an absolute keeper! We will definitely be trying your other recipes. Thanks so much!!

    • Jen says

      You are so welcome Gloria, I am so happy your family loved it! I hope you find other recipes you love just as much here!

  28. Mary says

    Hi Jen –

    Just wanted to let you know that I’m new to your blog, but this past week I made many of your Asian recipes. I serve dinner once a month for a women’s church group, and each month I try to have a theme. I also need to prepare gluten-free and dairy-free options. I made beef and broccoli, chicken satay with peanut sauce, cucumber salad with soy dressing, pineapple salad with peanut coconut dressing, sweet chili sesame chicken, coconut honey lime shrimp, and General Tso’s chicken. It was very easy to sub GF and DF ingredients in the recipes (we have a large Oriental Market near us who had GF sauces of all kinds), and everything tasted so good!! The whole meal was a hit, and my husband and son enjoyed being taste testers! The beef and broccoli and General Tso’s chicken were their favorites, so I know I will be making them again and again. Already planning beef with broccoli for a special meal next weekend. Thank you for the great recipes!! Can’t wait to try more!

    • Jen says

      Hi Mary, welcome to Carlsbad Cravings! I am AMAZED at how many Asian recipes you made this weekend – that must have been so much work!!! so I am especially happy/relieved the meal was a hit! What a generous person you are to offer your time and talents in such a delicious way 🙂 The Beef and Broccoli and General Tso’s are two of my favs as well – you have great taste! Thanks for taking the time to comment and for making my recipes! I will look forward to hearing what you try next!

  29. Colleen says

    Hi Jan,
    I never comment on these site but I have to say that I have the fussiest husband ever and thats being kind 😉 but he absolutely loved this recipe!! He actually requested it for today’s dinner!!

    Well done!!

    • Jen says

      YAY for a recipe the fussy husband will eat and actually wants! I’m so happy to hear that Colleen, thank you! I hope you can find more recipes he’ll enjoy here that will hopefully make your life easier!

  30. Becca Rose says

    I’ve been wanting to make this for FOREVER and FINALLY made it tonight (because I was able to remember to marinade the meat)! So so so good! ALL 4 kids ate at least the meat and said it was good and 2 don’t like saucy things. So delicious! I will be making it again and again 🙂 Thank you!

    • Jen says

      YAY! I’m so glad you were finally able to make this Beef and Broccoli Rebecca Rose as it was one of the first recipes I ever posted :)! But most importantly, I’m so glad your kids liked it so it can be a repeat! Thank you sweet friend!

  31. Patti says

    Does this taste as good reheated? I wanted to make it to bring to my son tomorrow — so he could just reheat — but somethings just don’t taste as great warmed up… Any thoughts? Thank you!

    • Jen says

      Hi Patti! I think it still tastes good as leftovers and think he would love it. It is best fresh, but still super good the next day, just be sure not to overcook your broccoli.

  32. Lindsey says

    Just wondering if you had the nutritional info of this? We loved it!

  33. Rob says

    A great recipe! I added some pak choy with the broccoli and some cashews at the end for extra crunch. Even my fussy eaters enjoyed it!

    • Jen says

      Thank you Rob! The addition of bok choy, broccoli and cashews takes this to a whole new level – yum!

  34. Shelly says

    Delicious! My family loves it! I’ve made it several times….always a winner! Thanks!

    • Jen says

      You are so welcome Shelly, I am thrilled it is a family favorite! Thank you!

  35. Tammy Storck says

    Wow! I just made this tonight and it really was better than takeout from a GOOD Chinese restaurant. It was not even that difficult which is a huge plus in my book. You now have a devoted follower 🙂

    • Jen says

      Welcome to my site Tammy! I am thrilled you loved this Beef and Broccoli and I love your comment that its “better than takeout from from a GOOD Chinese restaurant” – excellent distinction that I failed to make 🙂 haha! I hope you enjoy trying many more of my recipes!

  36. Carla says

    My mouth is watering Jen!!! I love cooking my own asian dishes. I make something similar using sirloin and snap peas. (My son’s favorite). I never use flank because I am afraid it will become tough. But I am sure with your marinade and quick cooking it will be delicious!!
    Your recipes are always a hit in our family. I always say… It is another one of Jen’s awesome recipes!!

    • Jen says

      Hi Carla, thank you for your kind words! Your Asian sirloin and snap peas sounds delish! You will be amazed at how tender this flank steak become – seriously melt in your mouth! I hope you try it soon and love it as much as us!

  37. HEATHER TORRE says

    This dish is so good, I’ve made it twice in a week. This is definitely being added to the rotation!

    • Jen says

      I love hearing that so much Heather! Thank you!!!

  38. 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!

  39. 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!

  40. 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!

  41. 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!

  42. 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!

  43. 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!

  44. 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!

  45. 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!

  46. 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!

  47. 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!”

  48. 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!

  49. 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!

  50. 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!

  51. 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!

  52. 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!

  53. 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!

  54. 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.

  55. Lenna says

    Can this be made in an instapot??

  56. 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!

  57. 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!)