Beef And Broccoli Recipe
I’m so excited to share this quick Beef And Broccoli Recipe that brings homemade Asian cuisine to your dinner table in under half an hour.
Full Recipe Introduction
Here’s the thing: this classic stir fry of tender beef and crisp broccoli comes together faster than takeout—and without the mystery oils. I first made it when my kids were in middle school, juggling soccer practice and homework; they’d wolf it down and beg for seconds. Honestly, that memory still makes me smile.
What makes this Beef And Broccoli Recipe special is its simple homemade sauce. You’ll find familiar pantry staples like soy sauce, ginger, and garlic. The marinade works magic on lean sirloin, while a quick blanch keeps broccoli vivid and snappy. It’s a healthy, protein-packed meal that feels small on fuss and big on flavor—a real weekday hero.
You know what? This stir fry shines any time of year. It’s perfect for blustery winter nights or hectic back-to-school weeks. Plus, it’s adaptable: add extra veggies, spice it up, or serve over cauliflower rice for a lower-carb twist. Welcome to your new favorite dinner ritual.
Why You’ll Love This Beef And Broccoli Recipe
- Ready in about 25 minutes—no long marinating or complicated prep
- Packed with protein and fiber for a satisfying, healthy dinner
- Uses simple, homemade sauce—no mystery ingredients
- Requires just a skillet or wok, no specialty tools
- Perfect for meal prep; flavors deepen when reheated
- Easy to tweak for dietary needs (gluten-free, low-carb)
- Kid-friendly yet grown-up enough for date nights
- A cozy, colorful dish year-round—good for any season
Ingredients
Main Ingredients
- 1 pound beef sirloin steak, thinly sliced against the grain (flank steak works too)
- 4 cups broccoli florets (about 2 medium heads; fresh or thawed from frozen, drained well)
Marinade
- 2 tablespoons low-sodium soy sauce (Kikkoman recommended)
- 1 tablespoon oyster sauce (Lee Kum Kee brand adds great depth)
- 1 teaspoon sesame oil (toasted for extra aroma)
- 1 teaspoon fresh ginger, grated
- 2 garlic cloves, minced
Sauce
- 1/3 cup beef broth (homemade or low-sodium)
- 2 tablespoons hoisin sauce (optional, for a hint of sweetness)
- 1 tablespoon cornstarch (Arrowhead Mills or any brand)
- 2 teaspoons sugar (or honey for a healthier twist)
- Pinch of red pepper flakes (optional, for heat)
Oil & Garnish
- 2 tablespoons vegetable or canola oil
- 1 teaspoon toasted sesame seeds
- 2 green onions, sliced
Tip: Always slice beef very thin—around 1/8 inch—to keep it tender. Use fresh ginger when you can; it brightens the whole dish.
Directions
- Marinate the beef. In a bowl or zip-top bag, whisk soy sauce, oyster sauce, sesame oil, ginger, and garlic. Add sliced beef, toss to coat, and let rest 10 minutes—just enough time to chop veggies.
- Blanch the broccoli. Bring a pot of water to a boil, add florets, and cook 1 minute until bright green. Drain and plunge into ice water to stop cooking—this locks in that fresh snap.
- Whisk the sauce. In a small bowl, combine beef broth, hoisin (if using), cornstarch, sugar, and red pepper flakes. Stir until smooth—no lumps.
- Heat the pan. Warm 1 tablespoon oil in a large skillet or wok over medium-high heat until shimmering.
- Stir-fry the beef. Add half the beef in a single layer; let it sear 1 minute undisturbed, then toss and cook another 30 seconds. Transfer to a plate and repeat with the rest.
- Sauté broccoli. Add remaining oil, then broccoli. Stir-fry 1–2 minutes, letting some edges char lightly.
- Bring it together. Return beef to the pan and pour in the sauce. Stir constantly as it bubbles and thickens, about 1 minute; splash in a tablespoon of broth if it seems too thick.
- Garnish and serve. Sprinkle sesame seeds and green onions over the top. Serve hot over steamed rice, noodles, or cauliflower rice.
Servings & Timing
Makes 4 servings
Prep Time: 15 minutes (slicing, chopping)
Rest Time: 10 minutes (marinade while you prep)
Cook Time: 10 minutes
Total Time: 35 minutes—quick enough for weeknights, cozy enough for weekends.
Variations
- Swap sirloin for thinly sliced chicken breast for a lighter version.
- Toss in bell peppers, snap peas, or baby corn for extra color and crunch.
- Use tamari or coconut aminos instead of soy sauce for a gluten-free twist.
- Stir in sriracha or chili-garlic sauce for a spicy kick.
- Replace broccoli with broccolini or asparagus in spring.
- Add a splash of rice vinegar or lime juice at the end for tang.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days; beef may darken but tastes just fine. Freeze in meal-prep containers for up to 2 months—thaw in the fridge overnight. To reheat, warm gently in a skillet over medium heat or microwave in 30-second bursts, adding a splash of broth if needed. You can prep the beef and sauce up to a day ahead—just keep them sealed separately.
Notes
Slice that beef very thin and against the grain—trust me, it makes all the difference. Don’t skip the ice-water bath for broccoli; it locks in color and crunch. Letting the sauce rest for a moment before stirring helps flavors meld. You know what? A final drizzle of toasted sesame oil right off the heat gives an irresistible aroma.
FAQs
Q: Can I use frozen broccoli?
A: Fresh gives the best texture, but if you use frozen, thaw completely and pat dry so it doesn’t steam.
Q: What’s the best beef cut?
A: Sirloin or flank steak both shine—just trim fat and slice thinly.
Q: Why is my sauce gritty?
A: Lumps happen if cornstarch isn’t fully dissolved; whisk thoroughly in cold broth before adding.
Q: How do I make it gluten-free?
A: Swap soy sauce for tamari or coconut aminos and check oyster sauce labels for gluten.
Q: Can I double the batch?
A: Absolutely—use a larger pan or cook in two batches so everything stays hot and crisp.
Q: What sides pair well?
A: Steamed rice, cauliflower rice, or veggie spring rolls all complement this dish.
Q: Is it spicy?
A: It’s mild by default—just add red pepper flakes or sriracha to heat things up.
Q: Can I prep ahead?
A: Yes. Marinate beef and chop broccoli a day ahead; cook fresh so the broccoli stays vibrant.
Conclusion
This Beef And Broccoli Recipe is your new go-to for fast, healthy homemade dinner that never feels boring. It’s simple, flexible, and sure to please both kids and adults. Give it a try, leave a comment on how it turned out, and don’t miss my Asian Noodle Salad or Crispy Egg Rolls for more tasty kitchen adventures!
Beef And Broccoli Recipe
Ingredients
- 1 pound beef sirloin steak thinly sliced against the grain
- 4 cups broccoli florets
- 2 tablespoons low-sodium soy sauce Kikkoman recommended
- 1 tablespoon oyster sauce Lee Kum Kee brand adds great depth
- 1 teaspoon sesame oil toasted for extra aroma
- 1 teaspoon fresh ginger grated
- 2 garlic cloves garlic minced
- 1/3 cup beef broth homemade or low-sodium
- 2 tablespoons hoisin sauce optional, for a hint of sweetness
- 1 tablespoon cornstarch Arrowhead Mills or any brand
- 2 teaspoons sugar or honey for a healthier twist
- red pepper flakes optional, for heat
- 2 tablespoons vegetable or canola oil
- 1 teaspoon toasted sesame seeds
- 2 green onions green onions sliced
Instructions
- In a bowl or zip-top bag, whisk soy sauce, oyster sauce, sesame oil, ginger, and garlic. Add sliced beef, toss to coat, and let rest 10 minutes—just enough time to chop veggies.
- Bring a pot of water to a boil, add florets, and cook 1 minute until bright green. Drain and plunge into ice water to stop cooking—this locks in that fresh snap.
- In a small bowl, combine beef broth, hoisin (if using), cornstarch, sugar, and red pepper flakes. Stir until smooth—no lumps.
- Warm 1 tablespoon oil in a large skillet or wok over medium-high heat until shimmering.
- Add half the beef in a single layer; let it sear 1 minute undisturbed, then toss and cook another 30 seconds. Transfer to a plate and repeat with the rest.
- Add remaining oil, then broccoli. Stir-fry 1–2 minutes, letting some edges char lightly.
- Return beef to the pan and pour in the sauce. Stir constantly as it bubbles and thickens, about 1 minute; splash in a tablespoon of broth if it seems too thick.
- Sprinkle sesame seeds and green onions over the top. Serve hot over steamed rice, noodles, or cauliflower rice.
