Description
This Beef and Broccoli recipe delivers a classic Chinese-American stir-fry favorite with tender, marinated flank steak and crisp-tender broccoli coated in a flavorful savory sauce. Ready in under an hour, it’s perfect for a satisfying dinner served over steamed white rice. The homemade marinade and sauce balance umami, sweetness, and a touch of spice, delivering restaurant-quality results at home.
Ingredients
Scale
Beef and Marinade
- 1 pound flank steak (or flat iron, skirt, sirloin, or ribeye steak)
- 1 and 1/2 tablespoons cornstarch (for the marinade)
- 4 and 1/2 tablespoons low-sodium soy sauce
- 1/2 cup + 1 tablespoon Shaoxing cooking wine (or substitute sherry wine)
Vegetables
- 1 pound broccoli florets (about 2 heads broccoli)
- 1 bunch green onions (for garnish)
Sauce
- 3 tablespoons brown sugar
- 1 tablespoon cornstarch
- 3 tablespoons oyster sauce
- 1/3 cup hoisin sauce
- 2 teaspoons sesame oil
- 1 and 1/2 teaspoons Sambal Oelek chili garlic sauce (or more to taste)
- 3/4 teaspoon black pepper (freshly ground)
- 3/4 teaspoon kosher salt (or sea salt)
Oils and Garnishes
- Vegetable oil (for stir-frying)
- Sesame oil (for stir-frying and flavor)
- 2 tablespoons sesame seeds (for garnish)
- Crushed red pepper flakes (optional garnish)
Extras
- Batch white rice (for serving)
- Asian Marinated Cucumbers (optional, for serving)
Instructions
- Freeze your beef: Place the beef in the freezer for 30 minutes to firm it up, making it easier to slice thinly.
- Prep your broccoli: Separate the florets from the stems. Use just the florets or chop the stems into small pieces if preferred, totaling about 1 pound when chopped.
- Prepare the marinade: In a medium bowl, whisk together 1 and 1/2 tablespoons cornstarch, 4 and 1/2 tablespoons low-sodium soy sauce, and 1/2 cup plus 1 tablespoon Shaoxing cooking wine.
- Slice the beef: Cut long steaks against the grain into thin strips no thicker than 1/4 inch and about 4 inches long. Marinate in the prepared marinade, stirring, and set aside for 20 minutes.
- Prepare the sauce: In a separate small bowl, mix together 3 tablespoons brown sugar, 1 tablespoon cornstarch, 3 tablespoons oyster sauce, 1/3 cup hoisin sauce, 2 teaspoons sesame oil, 1 and 1/2 teaspoons Sambal Oelek chili garlic sauce, 3/4 teaspoon freshly ground black pepper, and 3/4 teaspoon kosher salt.
- Cook rice: If serving with rice, begin cooking it now so it’s ready by the time the stir-fry is finished.
- Stir-fry the beef: Heat a large heavy skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon sesame oil, swirling to coat the pan.
- Cook beef in batches: Lift strips of beef individually, letting excess marinade drip off, and add them in a single layer with spacing between pieces for proper browning. Cook 60-90 seconds until bottom is browned, flip, brown the other side and remove to a plate. Repeat, adding oil as needed.
- Ensure proper browning: Avoid overcrowding the pan to prevent steaming. The evaporating liquid allows the beef to brown and develop flavor.
- Stir-fry the broccoli: Add 1 tablespoon each of vegetable and sesame oils to the skillet over medium-high heat. Add broccoli florets all at once and stir for about 2 minutes until vibrant darker green and crisp-tender.
- Steam broccoli: Add water 1 tablespoon at a time if the pan seems dry, allowing it to evaporate immediately to create steam without pooling liquid.
- Finish the dish: Return cooked beef to skillet with broccoli. Pour in the prepared sauce and stir quickly to coat everything. The sauce will bubble as it heats. Remove pan from heat to stop cooking.
- Serve: Plate hot with steamed white rice, garnished with sliced green onions and toasted sesame seeds. Optionally serve with Asian Marinated Cucumbers or a side of Sriracha mayo made from mixing 1/2 cup mayo with 1 tablespoon sriracha.
- Optional extras: For a complete takeout-style meal, crisp frozen egg rolls in the oven and serve with fortune cookies.
- Storage: Store leftovers refrigerated for up to 5 days. Avoid freezing to maintain texture and flavor.
Notes
- Freezing the beef lightly before slicing makes cutting thin strips much easier.
- Slicing the beef against the grain ensures tenderness in the final dish.
- Do not overcrowd the pan when searing beef to allow proper browning and prevent steaming.
- Be careful not to overcook broccoli or it will become mushy; it should remain crisp-tender.
- Adjust the amount of chili garlic sauce to control the heat level to your preference.
- Using low-sodium soy sauce helps manage salt content, but adjust salt in the sauce if needed.
- Serve immediately for best texture and flavor; leftovers reheat well but broccoli may soften.
- If desired, add Asian Marinated Cucumbers or Sriracha mayo for extra flavor and contrast.
- Do not freeze leftovers because broccoli texture degrades and beef can become tough.
