Ohhh yes 🥩🥦 Beef and Broccoli—classic takeout-style stir-fry that’s savory, slightly sweet, and packed with tender beef and crisp broccoli. Here’s a homemade version that’s restaurant-quality.
🥩🥦 Beef and Broccoli
Ingredients (serves 2–3)
For the beef:
- 1/2 lb (225 g) flank steak or sirloin, thinly sliced against the grain
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp vegetable oil
For the sauce:
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1/4 cup beef or chicken broth (or water)
- 1 tsp cornstarch (for thickening)
Vegetables & aromatics:
- 2 cups broccoli florets
- 2 cloves garlic, minced
- 1 tsp ginger, minced (optional)
- 1–2 tbsp vegetable oil for stir-frying
Instructions
1️⃣ Prep beef
- Toss sliced beef with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp oil.
- Let marinate 10–15 min while prepping other ingredients.
2️⃣ Blanch broccoli
- Bring a pot of water to boil, add broccoli for 1–2 min until bright green and slightly tender.
- Drain and rinse under cold water to stop cooking.
3️⃣ Make sauce
- In a small bowl, mix soy sauce, oyster sauce, brown sugar, sesame oil, broth, and cornstarch. Set aside.
4️⃣ Stir-fry beef
- Heat 1–2 tbsp oil in a large skillet or wok over medium-high heat.
- Add beef and stir-fry 2–3 min until browned but not fully cooked. Remove from pan.
5️⃣ Stir-fry broccoli & aromatics
- In the same pan, add garlic (and ginger if using), sauté 30 sec.
- Add broccoli, stir to coat with oil.
6️⃣ Combine & thicken
- Return beef to the pan.
- Pour sauce over, stir constantly for 1–2 min until sauce thickens and coats beef and broccoli evenly.
7️⃣ Serve
- Serve hot over steamed rice or noodles.
- Optional garnish: sesame seeds or sliced green onions.
Pro Tips
- Tender beef: slice thinly against the grain and marinate with cornstarch—it creates a velvety texture.
- Broccoli crunch: blanch first to keep bright color and slight crispness.
- Sauce thickness: cornstarch slurry thickens quickly—stir constantly once added.
- Flavor boost: a splash of Shaoxing wine or rice vinegar adds depth.
I can also give a “ultra-rich garlic-butter beef and broccoli” version that’s slightly saucier and has a deep, savory flavor like the best restaurant takeout 😏.
Do you want me to do that?
