Description
This Better-Than-Takeout Beef and Broccoli recipe delivers a delicious homemade version of the classic Chinese-American dish, combining tender thinly sliced seared beef with crisp-tender broccoli in a flavorful savory sauce. Perfect for a quick weeknight dinner, it offers vibrant colors, a mildly sweet and umami-packed sauce, and the option to serve over steamed jasmine rice for a complete meal.
Ingredients
Scale
Beef Marinade
- 1 lb flank steak (or ½ lb flank + ½ lb ribeye, very thinly sliced against the grain)
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon dry sherry (optional)
- ½ teaspoon sesame oil
Sauce
- ½ cup beef broth
- 6 tablespoons low sodium soy sauce
- 2½ tablespoons brown sugar
- 1½ tablespoons cornstarch
- 1 tablespoon fresh garlic (grated, about 4 cloves)
- 1½ teaspoons fresh ginger (grated)
- 2 tablespoons sesame oil
- Black pepper (to taste)
- ½ teaspoon red pepper flakes (optional, for mild heat)
Vegetables & Cooking Oils
- 1 lb broccoli (cut into small florets, about 5 cups)
- 2 tablespoons vegetable oil (divided)
For Serving (Optional)
- Sesame seeds
- Steamed jasmine rice
Instructions
- Prepare the beef marinade: Freeze the steak for 20-30 minutes to make thin slicing easier. Slice the beef very thinly against the grain into bite-sized strips. In a bowl, toss the beef with baking soda, cornstarch, low-sodium soy sauce, dry sherry (if using), and sesame oil. Let it marinate for 15 minutes. After marinating, shake off excess liquid and lay the beef strips on a large platter until ready to cook.
- Make the sauce: In a medium bowl, whisk together beef broth, low sodium soy sauce, brown sugar, cornstarch, grated garlic, grated ginger, sesame oil, black pepper, and red pepper flakes if using. Set this sauce mixture aside.
- Prepare the broccoli: Bring a pot of water to a boil. Blanch the broccoli florets for 30 seconds, then drain and rinse under cold water to stop cooking. Pat dry thoroughly. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the broccoli and stir-fry for 2-4 minutes until slightly softened, with some charred spots while maintaining bright green color. Remove broccoli from the skillet and set aside.
- Cook the beef: In the same skillet, heat the remaining 1 tablespoon of vegetable oil over high heat. Add the beef in a single layer and sear without stirring for 30 seconds to develop caramelization. Flip the beef strips and cook for another 1-2 minutes until cooked through. Remove beef from the skillet.
- Simmer the sauce: Reduce heat to medium and pour in the prepared sauce. Let it simmer for 1-2 minutes, stirring and scraping up any browned bits from the pan, until the sauce thickens.
- Combine and finish: Return the cooked beef and broccoli to the skillet. Toss everything together to coat well in the sauce and heat through. Serve immediately over hot steamed jasmine rice, garnished with sesame seeds if desired.
Notes
- Freezing the steak before slicing helps achieve very thin slices essential for tender beef strips.
- Blanching the broccoli quickly before stir-frying helps preserve its bright color and crisp texture.
- Adjust red pepper flakes to control the spiciness or omit for a milder dish.
- Use low-sodium soy sauce to control saltiness and reduce sodium content.
- This recipe works well with flank steak, ribeye, or a combination for tenderness and flavor.
- Serving over jasmine rice makes this a complete and satisfying meal.
- Marinating the beef with baking soda helps in tenderizing the meat, a common technique in Chinese cooking called velveting.
