Beef In Broccoli Recipe
Tender slices of beef stir-fried with crisp broccoli in a savory sauce—your favorite Beef In Broccoli Recipe is here: quick, homemade, and oh-so-healthy.
Full Recipe Introduction
If you’ve ever craved that takeout-style stir-fry without giving up on homemade goodness, this Beef In Broccoli Recipe is your new go-to. It’s inspired by those neon-lit Chinese restaurants we all loved back in the ’80s—only now, we’re dialing back on sodium, boosting fresh veggies, and sneaking in extra garlic and ginger. It’s perfect for busy weeknights, family dinners, or whenever you need a little Asian cuisine comfort. Plus, lean beef packs in about 22 grams of protein per 3-ounce serving, so you’re fueling your body as you savor every bite.
Why You’ll Love This Beef In Broccoli Recipe
- Ready in under 30 minutes—perfect for busy evenings
- Uses common pantry staples (soy sauce, ginger, garlic)
- Healthy, protein-rich meal with bright green broccoli
- No deep frying—just skillet magic
- Easily doubles for meal prep or leftovers
- Gluten-free tweak available (use tamari)
- Homemade sauce beats jarred versions every time
- Kid-friendly flavor, but add chili flakes for a kick
Ingredients
• 1 pound flank steak, thinly sliced against the grain (tip: freeze 15 minutes to slice neatly)
• 4 cups broccoli florets (about 1 large head; pick firm, dark-green crowns)
• 3 tablespoons low-sodium soy sauce (substitute tamari for gluten-free)
• 2 tablespoons oyster sauce (optional but adds depth)
• 1 tablespoon toasted sesame oil
• 2 teaspoons granulated sugar or honey
• 1 tablespoon cornstarch (for velvety sauce)
• 3 cloves garlic, minced
• 1-inch fresh ginger, peeled and grated
• 2 tablespoons vegetable oil or neutral oil (like avocado oil)
• ¼ cup water or beef broth (for thinning sauce)
• Red pepper flakes, to taste (optional)
• Sesame seeds and sliced green onions, for garnish
Directions
- Marinate the Beef: In a medium bowl, whisk together soy sauce, oyster sauce, sugar, sesame oil, and cornstarch. Add the sliced flank steak, toss until every piece is coated, and let it rest for at least 10 minutes (or pop it in the fridge for up to 2 hours).
- Blanch the Broccoli: Bring a pot of water to a rolling boil, then add broccoli florets for 1 minute—just until they’re bright green and tender-crisp. Drain and plunge into an ice bath to stop cooking; this preserves that vibrant color.
- Sauté Aromatics: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. When the oil shimmers, stir in garlic and ginger, cooking until fragrant—about 20 seconds. Tip: don’t let them brown too much or they’ll turn bitter.
- Stir-Fry the Beef: Increase heat to high and add the marinated beef in a single layer. Let it sear undisturbed for 30 seconds, then toss and cook until the edges just crisp—another 1–2 minutes. Transfer beef to a plate, leaving any fond (those tasty brown bits) in the pan.
- Combine and Sauce: Add the blanched broccoli back to the skillet, drizzle in water or broth, and stir to loosen those browned bits. Return the beef along with any juices to the pan. Stir constantly until sauce thickens and coats everything—about 1 minute. If you like it saucier, splash in an extra tablespoon of broth.
- Finish and Serve: Taste and adjust seasoning—maybe a pinch more sugar, a dash of red pepper flakes. Turn off heat, sprinkle with sesame seeds and green onions, then scoop over steamed rice or noodles.
Servings & Timing
Makes: 4 servings
Prep Time: 15 minutes (includes marinating)
Cook Time: 10 minutes
Total Time: ~25 minutes
Variations
• Spicy Szechuan Style: Stir in 1 teaspoon chili garlic sauce and Szechuan peppercorns.
• Beef & Broccoli Noodle Bowl: Toss with udon or rice noodles for a heartier dish.
• Tofu Twist: Swap beef for firm tofu cubes—press and marinate as directed.
• Low-Carb Swap: Skip the sugar and serve over cauliflower rice.
• Veggie Boost: Add sliced bell peppers and snow peas in step 4 for extra color.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in portions for up to 1 month (thaw overnight in fridge).
Reheat: Warm gently in a skillet over medium heat or microwave in 30-second bursts—add a splash of water to revive the sauce.
Make-Ahead: Marinate beef up to 2 hours ahead; prep broccoli and aromatics while it chills.
Notes
I learned the hard way that slicing beef across the grain makes all the difference—those tender bites will melt in your mouth. Also, don’t skip the ice bath for broccoli; it keeps that snap and color. If your sauce feels thin, mix a little more cornstarch with water and swirl it in at the very end.
FAQs
Q: Can I use a different cut of beef?
A: Absolutely! Sirloin or skirt steak work well—just slice thinly against the grain.
Q: What if I don’t have oyster sauce?
A: Add an extra tablespoon of soy sauce and a dash of fish sauce for umami.
Q: Is this gluten-free?
A: Use tamari instead of soy sauce and check your oyster sauce label.
Q: My sauce turned lumpy—help!
A: Whisk cornstarch and water into a slurry before adding; stir quickly in the pan.
Q: How do I make it spicier?
A: Toss in chili flakes, or drizzle in chili oil right before serving.
Q: Can I prep ingredients the night before?
A: Yes—slice beef, chop broccoli, even whisk sauce; store separately and cook fresh.
Q: My broccoli is mushy—what happened?
A: It likely sat in hot water too long; keep blanch time to 1 minute and use an ice bath.
Q: Any low-sodium tips?
A: Rinse the beef lightly after marinating, then add a pinch more soy to the pan (it reduces overall salt).
Conclusion
This Beef In Broccoli Recipe brings restaurant-style stir-fry right into your kitchen—fast, healthy, and totally customizable. Give it a whirl tonight, then leave a comment and let me know how it turned out. Hungry for more? Check out my Ginger Garlic Chicken Stir-Fry next!
Beef In Broccoli Recipe
Ingredients
- 1 pound flank steak thinly sliced against the grain
- 4 cups broccoli florets about 1 large head; pick firm, dark-green crowns
- 3 tablespoons low-sodium soy sauce substitute tamari for gluten-free
- 2 tablespoons oyster sauce optional but adds depth
- 1 tablespoon toasted sesame oil
- 2 teaspoons granulated sugar or honey for velvety sauce
Instructions
- In a medium bowl, whisk together soy sauce, oyster sauce, sugar, sesame oil, and cornstarch. Add the sliced flank steak, toss until every piece is coated, and let it rest for at least 10 minutes.
- Bring a pot of water to a rolling boil, then add broccoli florets for 1 minute—just until they’re bright green and tender-crisp. Drain and plunge into an ice bath to stop cooking.
- Heat oil in a large skillet, stir in garlic and ginger, cooking until fragrant—about 20 seconds.
