Beef with 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
Ingredients
Beef Marinade
- 1 pound flank steak cut across the grain into 1/8 thin slices, then cut into 2” length pieces
- 3 tablespoons reduced sodium soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons cornstarch
- 1 teaspoon Sriracha/hot Asian chili sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
Sauce
- 5 tablespoons oyster sauce
- 3 tablespoons brown sugar
- 2 tablespoons low sodium chicken broth
- 1 tablespoon Japanese rice wine or dry sherry (see notes in post)
- 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 1/2 - 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 1/2 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.
Video
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.