Beef And Broccoli Recipe
This quick Beef And Broccoli Recipe brings homemade Asian cuisine to your dinner table in under half an hour. A healthy, protein-packed meal that feels big on flavor and small on fuss.
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.
Notes
Slice beef very thin for tenderness. Use fresh ginger for better flavor. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
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