Beef And Broccoli
Tender strips of seared beef and crisp-tender broccoli florets coated in a savory, slightly sweet garlic-ginger sauce. This takeout favorite comes together in one pan in about 20 minutes, making it a perfect weeknight dinner.
For 4 servings
- prep · ~2 min
Blanch the broccoli florets.
1.Bring 4 cups of water to a rolling boil in a large pot.2.Add broccoli florets and blanch for 1 minute until bright green.3.Drain immediately and rinse with cold water to stop cooking. Set aside. - mix · ~1 min
Mix the stir-fry sauce.
In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, brown sugar, sesame oil, water, salt, and black pepper until the cornstarch dissolves completely.
TIPDissolving cornstarch in cold liquid prevents lumps in the sauce. - fry · ~3 min
Sear the beef strips.
1.Heat 1 tablespoon vegetable oil in a wok over high heat until smoking.2.Add beef strips in a single layer and sear without moving for 1 minute.3.Stir-fry for another 1-2 minutes until browned but still slightly pink. Transfer to a plate.TIPDon't crowd the pan — sear in batches if needed. Crowding steams the meat instead of browning it. - saute · ~1 min
Cook the aromatics.
1.Reduce heat to medium and add remaining 1 tablespoon oil to the wok.2.Add minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant. - saute · ~2 min
Combine and coat with sauce.
1.Return the beef to the wok along with the blanched broccoli.2.Pour the sauce mixture over everything.3.Stir-fry for 1-2 minutes until the sauce thickens and coats the beef and broccoli evenly. - serve
Serve immediately.
Transfer to a serving dish, sprinkle with sesame seeds, and serve hot over steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice the flank steak against the grain into thin strips for maximum tenderness.
- 2Blanch the broccoli for exactly 1 minute, then shock in cold water to lock in the bright green color and crisp texture.
- 3Sear the beef in a single layer over high heat; do not move it for the first minute to get a good brown crust.
- 4Work in batches if your wok or pan is small — overcrowding will steam the beef instead of searing it.
- 5Stir the sauce again just before pouring it in, as the cornstarch settles quickly.
- 6For best results, serve immediately after the sauce thickens — the dish is best hot and fresh.
Adapt it for your goals.
Chicken and Broccoli
Swap the beef for boneless chicken thighs or breast, sliced thinly. Chicken cooks faster and is a leaner alternative with a milder flavor.
Spicy Szechuan styleSpicy Szechuan-style
Add 1-2 teaspoons of chili bean paste (doubanjiang) or a drizzle of chili oil to the sauce for heat, and toss in dried red chilies with the aromatics.
Gluten FreeGluten-Free
Use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is gluten-free (or substitute with a gluten-free hoisin sauce).
Extra VegetableExtra Vegetable
Add sliced bell peppers, snap peas, or carrots along with the broccoli to boost color, texture, and nutrients.
Low SodiumLow-Sodium
Use low-sodium soy sauce and oyster sauce, and reduce or omit the added salt. The natural sodium in the sauces is often enough.
Why this is on our healthy list.
Rich in Iron
Flank steak is a good source of heme iron, which is easily absorbed and helps transport oxygen in the blood.
High in Vitamin C
Broccoli provides a generous amount of vitamin C, an antioxidant that supports immune health and collagen production.
Good Source of Protein
Each serving delivers a substantial amount of high-quality protein from the beef, aiding muscle repair and satiety.
Contains Fiber
Broccoli contributes dietary fiber, which supports healthy digestion and helps maintain steady blood sugar levels.
Frequently asked questions
Yes, you can use sirloin, ribeye, or even skirt steak. Just slice them thinly against the grain for tenderness.
