Better-Than-Takeout Beef With Broccoli
A quick and easy homemade beef with broccoli recipe with tender slices of beef and crisp broccoli in a rich, savory sauce. Ready in 30 minutes and better than delivery.
Equipment
- Large skillet or wok
- Mixing Bowl
- Whisk
Ingredients
- 1.5 lbs flank steak or chuck roast, thinly sliced against the grain
- 3 cups broccoli florets
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 3 tbsp soy sauce low sodium recommended
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1 tbsp cornstarch, divided
- 0.5 cup beef broth
- 2 tbsp vegetable oil
- cooked white rice, for serving
- sesame seeds and sliced green onion optional garnish
Instructions
- Prep the beef: Slice beef thin against the grain. Toss with half the cornstarch and a splash of soy sauce. Rest for 10 minutes.
- Mix the sauce: Whisk together soy sauce, oyster sauce, hoisin, brown sugar, sesame oil, beef broth, and remaining cornstarch in a small bowl until smooth.
- Sear the beef: Heat skillet over high heat. Add 1 tbsp oil and sear beef in a single layer, 2 minutes per side. Remove and set aside.
- Cook the broccoli: Add remaining oil to the pan. Stir-fry broccoli for 2 to 3 minutes until bright green and just tender.
- Add aromatics: Add garlic and ginger, cook for 30 seconds until fragrant.
- Combine: Return beef to the pan, pour in the sauce, and toss everything together. Cook 1 to 2 minutes until sauce thickens and coats evenly.
- Serve: Plate over rice and garnish with sesame seeds and green onion.
Notes
- Freeze beef for 20 minutes before slicing for cleaner, thinner cuts.
- Cook beef in batches to avoid steaming it in the pan.
- Sauce too thin? Stir in a cornstarch slurry. Too thick? Add a splash of beef broth.
- Stew meat and chuck roast both work - slice thin and velvet with cornstarch first.