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Classic Beef and Broccoli

A savory, quick, and comforting Chinese-American stir-fry featuring tender slices of beef and crisp-tender broccoli in a rich, garlicky soy-ginger sauce.

Classic Beef and Broccoli
Prep 20 min Cook 10 min Total 30 min Level Easy
Serves 4

Ingredients

Beef and Marinade

  • 1 pound Flank steak — Sliced very thinly against the grain
  • 1 tablespoon Soy sauce — Low sodium preferred
  • 1 tablespoon Cornstarch
  • 0.25 teaspoon Baking soda — Helps tenderize the beef (velveting)
  • 1 tablespoon Water

Stir-Fry Sauce

  • 0.5 cup Low-sodium beef broth
  • 0.25 cup Low-sodium soy sauce
  • 2 tablespoons Oyster sauce
  • 1 tablespoon Brown sugar — Packed
  • 1 teaspoon Toasted sesame oil
  • 1 tablespoon Cornstarch

Vegetables & Aromatics

  • 4 cups Broccoli florets — Cut into bite-sized pieces
  • 2 tablespoons Vegetable oil — Divided use
  • 3 cloves Garlic — Minced
  • 1 tablespoon Fresh ginger — Minced

Instructions

  1. In a medium bowl, combine the thinly sliced flank steak with 1 tablespoon soy sauce, 1 tablespoon cornstarch, baking soda, and water. Toss well to coat. Let it sit for 15 minutes to tenderize.

    ~15 min
    Slicing the beef against the grain ensures a tender bite. The baking soda acts as a tenderizer, mimicking restaurant-style 'velveting'.

  2. In a small bowl, whisk together the beef broth, 1/4 cup soy sauce, oyster sauce, brown sugar, sesame oil, and 1 tablespoon cornstarch. Set aside.

    ~3 min
    Ensure the cornstarch is completely dissolved to prevent lumps in your sauce.

  3. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the broccoli florets and stir-fry for 3-4 minutes until bright green and crisp-tender. Remove the broccoli from the wok and set aside.

    ~4 min
    For slightly softer broccoli, add 2 tablespoons of water to the pan and cover with a lid for 1 minute to steam.

  4. Add the remaining 1 tablespoon of vegetable oil to the wok. Turn the heat to high. Add the marinated beef in a single layer. Let it sit undisturbed for 1 minute to develop a good sear, then stir-fry for another 1-2 minutes until browned.

    ~3 min
    Do not overcrowd the pan; cook the beef in batches if necessary.

  5. Push the beef to the side of the wok. Add the minced garlic and ginger to the center. Cook for 30 seconds until fragrant, then mix it into the beef.

    ~1 min
    Keep the aromatics moving so they don't burn.

  6. Return the broccoli to the wok. Give the sauce mixture a quick stir to recombine the cornstarch, then pour it over the beef and broccoli. Toss everything together continuously for 1-2 minutes until the sauce has thickened and coated the ingredients.

    ~2 min
Nutrition
320
Calories
28
Protein (g)
16
Carbs (g)
15
Fat (g)
3
Sat. Fat (g)
3
Fiber (g)
5
Sugar (g)
950
Sodium (mg)
75
Cholesterol (mg)
Equipment
  • Wok or large skillet
  • Cutting board
  • Chef's knife
  • Whisk
  • Mixing bowls
Tips & Storage
  • For easier slicing, place the flank steak in the freezer for 20 minutes before cutting.
  • Serve immediately over steamed jasmine rice or noodles.
  • Prep all your ingredients before starting to cook, as stir-frying happens very quickly.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water.
Tags
asian-inspired beef broccoli chinese-american comfort food dairy_free dinner garlic ginger high protein nut_free one-pan quick savory skillet soy sauce stir-fry takeout at home weeknight wok

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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