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

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You’ll need: 

• ¾ to 1 pounds 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.

How To Make This Beef and Broccoli Recipe

STEP ONE: Combine the thin slices of steak with 1 tablespoon of dark soy sauce and 2 tablespoons of mirin. Set aside to marinate while working on the sauce.

STEP TWO: 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.

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 2 to 3 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 3 to 4 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 1 to 2 minutes longer until the sauce thickens.

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.

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.

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Storing This Beef And Broccoli Recipe

IN THE FRIDGE: In the refrigerator, store your easy beef stir fry leftovers in an airtight container for up to 3 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 3 to 4 months.

Loaded with tender beef, fresh broccoli florets, and a delicious selection of 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!

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Beef and Broccoli

5 from 2 votes

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 minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

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Ingredients

  

1x2x3x

• 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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