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Beef And Broccoli
This beef and broccoli recipe makes tender cooked vegetables and savory meat covered in an easy and delicious Chinese-style sauce.
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With ingredients that pack an authentic Chinese flavor, this quick-to-make beef and broccoli stir fry recipe is sure to become a go-to family favorite. A tasty and rich sauce, juicy sirloin steak, and fresh vegetables make this dish even better than takeout.
Beef And Broccoli Ingredients
Beef and broccoli is a dish that’s bursting with flavor and texture.
The taste of succulent beef, paired with lightly sautéed broccoli, provides a perfect balance of meaty and wholesome elements that is sure to satisfy your cravings.
This dish has a savory sauce that adds depth and richness to the dish.
You’ll need:
- ¾ to 1 pound of top sirloin steak, cut across the grain into thin strips
- 3 tablespoons of dark soy sauce, plus 1 tablespoon for the marinade
- 2 tablespoons of mirin or rice vinegar
- 1 tablespoon of oyster sauce
- 1 teaspoon of ginger paste
- 1 teaspoon of roasted garlic paste
- ¼ cup of light brown sugar
- 1 cup of beef broth
- 2 tablespoons of cornstarch
- 2 tablespoons of vegetable or canola oil
- 2 broccoli crowns, cut into small florets
- 2 to 3 green onions
- 1 to 2 tablespoons of toasted sesame seeds
Substitutions And Additions
GINGER / GARLIC: You can substitute fresh ginger and finely minced garlic for their respective pastes if you prefer.
OYSTER SAUCE: You can use soy sauce, hoisin sauce, or a blend of the two if you don’t have any oyster sauce.
RICE VINEGAR: You can substitute equal parts of white wine vinegar or apple cider vinegar, although the flavor will be slightly different.
VEGETABLES: You can add all kinds of vegetables; just adjust the cooking time accordingly. If you want to add a lot more veggies, consider doubling your sauce.
OIL: You could also choose to use sesame oil in place of vegetable or canola oil.
SPICE: Kick up the spice a notch in this recipe by adding a dash of red pepper flakes.
BEEF: If you’re not a fan of beef or looking for a different protein source, you can easily swap it out for chicken, shrimp, or tofu.
Just remember to adjust the cooking time accordingly based on your chosen protein.
BROCCOLI: Don’t have broccoli on hand? No problem! You can substitute it with other green veggies like asparagus, green beans, or even snap peas.
Just ensure they’re cut into bite-sized pieces for even cooking.
SOY SAUCE: If you’re watching your sodium intake or prefer a different flavor, you can opt for low-sodium soy sauce or tamari.
For a unique twist, try using coconut aminos for a slightly sweeter flavor profile.
BROWN SUGAR: To reduce the sugar content, you can use a sugar substitute like erythritol or stevia.
Keep in mind that the sweetness level may vary, so adjust to taste.
How To Make This Beef and Broccoli Recipe
Our step-by-step instructions will walk you through how to make this easy stir-fry meal.
STEP ONE: Combine the thin slices of steak with one tablespoon of dark soy sauce and two tablespoons of mirin.
Set aside to marinate while working on the sauce.
STEP TWO: In a small bowl, whisk together the remaining three tablespoons of soy sauce, oyster sauce, ginger paste, garlic paste, and brown sugar.
OUR RECIPE DEVELOPER SAYS
Adjust the sweetness by adding or reducing the amount of brown sugar. Adjust the saltiness by adding or reducing the amount of soy sauce.
You may wish to add a bit more soy sauce if you use a light or regular soy sauce – the dark soy sauce has a more intense flavor and also adds quite a bit more saltiness.
STEP THREE: Spoon a couple of tablespoons of the beef broth into the cornstarch and stir to dissolve.
STEP FOUR: Mix both the cornstarch mixture and the remaining beef broth into the rest of the stir-fry sauce.
STEP FIVE: Drain the marinated steak and discard the juices.
STEP SIX: Heat the oil in a skillet or wok over medium-high heat until the oil is nearly smoking and a drop of water in the pan sizzles immediately.
STEP SEVEN: Drop the drained meat into the pan and stir fry for two to three minutes until the meat is browned on both sides.
STEP EIGHT: Remove the meat from the pan and set it aside.
STEP NINE: Add a thin layer of water to the bottom of the pan, just a few tablespoons, to steam/simmer the broccoli.
You can use a clean pan or the pan you’ve just used to cook the meat.
STEP TEN: Add the broccoli florets to the skillet and bring to a simmer.
Simmer over medium-high heat, tossing the broccoli a few times until it begins to soften and turns vibrant green, about three to four minutes.
STEP ELEVEN: When the broccoli turns a vibrant green, add about half of the prepared sauce to the broccoli and bring it to a simmer.
Stir and simmer for one to two minutes longer until the sauce thickens.
PRO TIP:
You do not need to cook the broccoli all the way through when steaming/simmering it as it will cook a bit more when the sauce is added.
Undercooking here will give you the best results, as you don’t want to end up with soggy broccoli. We’re just giving it a head start.
STEP TWELVE: Add the cooked meat back into the pan and add as much of the remaining sauce as you’d like. This recipe makes a very saucy dish.
STEP THIRTEEN: Heat the meat through and simmer long enough to thicken any additional sauce you have added.
STEP FOURTEEN: Garnish with sliced green onions and toasted sesame seeds, if desired.
How To Serve Broccoli & Beef
Beef and broccoli is a wonderful recipe to serve over white rice, brown rice, or fried rice. The savory sauce complements many different side dishes as well.
Transform your beef and broccoli into a noodle bowl. Boil up egg noodles or rice noodles, then toss them with the beef and broccoli and an extra drizzle of sauce.
If you’re aiming for a low-carb option, consider serving your beef and broccoli with cauliflower fried rice or zucchini noodles.
A refreshing Asian cucumber salad with rice vinegar dressing provides a cooling contrast to the dish’s bold flavors.
For an extra dose of flavor, you could include some savory homemade egg rolls on the side with your stir fry.
While this beef broccoli dish is fantastic to enjoy on its own, it pairs perfectly with our other Chinese-inspired dishes, such as our sesame chicken, or even served with our chicken lo mein.
When To Serve
WEEKNIGHT DINNER: This dish is quick and easy to make, making it perfect for busy weeknights when you want a satisfying meal without spending hours in the kitchen.
FAMILY GATHERINGS: Beef and broccoli is a crowd-pleaser, making it a great choice for family gatherings, whether it’s a casual dinner or a larger celebration.
MEAL PREP: Prep a batch of beef and broccoli to portion into containers for grab-and-go lunches or dinners throughout the week. It reheats well and stays delicious.
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Storing This Beef And Broccoli Recipe
Whether you’re planning to enjoy leftovers or preparing ahead, here’s how to store your delicious meal.
MAKE AHEAD: If you want to get a head start on meal prep, you can make the beef and broccoli sauce ahead of time.
Follow the recipe up to the point where you’ve cooked the beef and broccoli and made the sauce.
Instead of combining them, let each component cool separately. Store the cooked beef and broccoli in an airtight container and the sauce in a separate container.
Refrigerate both for up to two days.
When you’re ready to enjoy, reheat the beef and broccoli in a pan or microwave, then combine with the sauce, and you’ll have a freshly made meal in no time.
IN THE FRIDGE: In the refrigerator, store your easy beef stir-fry leftovers in an airtight container for up to three days.
IN THE FREEZER: If you’re looking to store this great recipe a while longer, store it in an airtight container or heavy-duty freezer bag for about three to four months.
REHEATING: When it’s time to reheat your beef and broccoli, you have a few options:
- STOVETOP: Reheat in a pan over medium heat, adding a bit of water or broth to maintain moisture. Stir occasionally until heated through.
- MICROWAVE: For a quick individual serving, microwave on medium power, pausing and stirring every 30 seconds until thoroughly heated. Be cautious not to overheat to prevent the dish from becoming dry.
Why We Love This Recipe
BALANCED FLAVORS: This dish offers a perfect balance of savory, slightly sweet, and umami-rich flavors.
QUICK AND EASY: This recipe is incredibly quick and easy to make, making it a go-to option for those days when you want a homemade meal without a lot of fuss.
MEAL PREP-FRIENDLY: You can make it ahead of time, store it in the fridge or freezer, and enjoy it as a convenient and delicious meal whenever you need it.
Loaded with tender beef, fresh broccoli florets, and delicious sauces, this easy-to-cook beef and broccoli recipe is simple to prep and cook and is packed with flavor. Since the entire dish comes together in one skillet, it’s great for busy nights when you want Chinese food without the takeout prices!
Frequently Asked Questions
What other vegetables can I use in this beef broccoli recipe?
There are plenty of different vegetables you can use, including snap peas, zucchini, mushrooms, carrots, edamame, bean sprouts, and bok choy.
Can I use frozen broccoli instead of fresh?
You can use frozen broccoli if that’s what you have on hand.
Just be sure to thaw it and pat it dry before cooking to prevent excess moisture in the dish.
What’s the best way to slice the beef thinly?
To achieve thin slices of beef, it’s easier to slice it when it’s partially frozen.
You can place the beef in the freezer for about 30 minutes before slicing.
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Beef and Broccoli
This beef and broccoli recipe makes tender cooked vegetables and savory meat covered in an easy and delicious Chinese-style sauce.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Ingredients
- ¾ to 1 pound top sirloin steak, cut across the grain into thin strips
- 3 tablespoons dark soy sauce, plus 1 tablespoon for the marinade
- 2 tablespoons mirin, or rice vinegar
- 1 tablespoon oyster sauce
- 1 teaspoon ginger paste
- 1 teaspoon roasted garlic paste
- ¼ cup light brown sugar
- 2 tablespoons cornstarch
- 1 cup beef broth
- 2 tablespoons vegetable oil, or canola oil
- 2 broccoli crowns, cut into small florets
- 2 to 3 green onions
- 1 to 2 tablespoons toasted sesame seeds
Instructions
- Combine sliced steak with 1 tablespoon of dark soy sauce and 2 tablespoons of mirin. Set aside to marinate while working on the sauce.
- In a small bowl, whisk together the ingredients for the stir-fry sauce: the remaining 3 tablespoons soy sauce, oyster sauce, ginger paste, garlic paste, and brown sugar.
- Spoon a couple of tablespoons of the beef broth into the cornstarch and stir to dissolve the cornstarch.
- Mix both the cornstarch mixture and the remaining beef broth into the rest of the stir-fry sauce.
- Drain the marinated steak and discard juices.
- Heat the oil in a skillet or wok over medium-high heat until the oil is nearly smoking and a drop of water in the pan sizzles immediately.
- Drop the drained meat into the pan and stir-fry for 2 to 3 minutes until the meat is browned on both sides.
- Remove the meat from the pan and set it aside.
- Add a thin layer of water to the bottom of the pan, just a few tablespoons to steam/simmer the broccoli in. You can use a clean pan or the pan you’ve just used to cook the meat.
- Add the broccoli florets to the skillet and bring to a simmer. Simmer over medium-high heat, tossing the broccoli a few times until it begins to soften and turns vibrant green, about 3 to 4 minutes.
- Add about half of the prepared sauce to the broccoli and bring to a simmer. Stir and simmer 1 to 2 minutes longer until the sauce thickens.
- Add the cooked meat back into the pan and add as much of the remaining sauce as you’d like. This recipe makes a very saucy dish.
- Heat the meat through and simmer long enough to thicken any additional sauce you have added.
- Garnish with sliced green onions and toasted sesame seeds, if desired.
- Serve over white rice or fried rice
Video
Notes
- Adjust the sweetness by adding or reducing the amount of brown sugar. Adjust saltiness by adding or reducing the amount of soy sauce. You may wish to add a bit more soy sauce if you use a light or regular soy sauce – the dark soy sauce has a more intense flavor and also adds quite a bit more saltiness.
- You do not need to cook the broccoli all the way through when steaming/simmering it as it will cook a bit more when the sauce is added. Undercooking here will give you the best results as you don’t want to end up with soggy broccoli. We’re just giving it a head start.
Nutrition
Calories: 374kcal | Carbohydrates: 41g | Protein: 30g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 1273mg | Potassium: 1377mg | Fiber: 8g | Sugar: 19g | Vitamin A: 1954IU | Vitamin C: 273mg | Calcium: 207mg | Iron: 5mg
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Comments
Gloria says
We love this easy and delicious meal! So much better than takeout!
Jeannette says
I love and so much appreciate you did each step in large print. Thank you!!
Amy says
I made this tonight. It was delicious! I substituted cocoanut aminos for the soy sauce and I honestly forgot the brown sugar. But, because the aminos are so much less salty than lower sodium soy and even Bragg’s Aminos, it was just fine without the sugar. I thought I had messed up the recipe, but it worked marvelously! I will be using this recipe regularly!
Nat says
Just a quick question wanting to make this but in ingredients says 2 tsp mirin and in the other part says 2 tbs? Thanks in advance for clarity
Layne Kangas says
Hi, Nat – sorry about that confusion, it’s 2 tablespoons. Enjoy!