Beef and Broccoli Recipe

4.84 from 6 votes

This Beef and Broccoli Recipe is a quick and easy 30-minute Chinese stir fry made with thinly sliced flank steak and tender broccoli florets smothered in the most flavorful stir fry sauce. Better than take-out, serve it over hot rice for an easy, delicious weeknight dinner.

Prep Time10

Cook Time25

Total Time35

Course: Beef, Dinner, Main Course

Cuisine: American, Chinese

Keyword: Beef and Broccoli, Beef and Broccoli Recipe, Beef and Broccoli Stir Fry

Servings: servings

Author: Jessica Randhawa

Ingredients

For the Stir Fry

2 pounds flank steak sliced against the grain into thin ¼ inch thick slices
½ teaspoon salt
½ teaspoon black pepper
4 cup broccoli florets
2 tablespoons vegetable oil such as canola oil or peanut oil

For the Sauce

½ cup low-sodium soy sauce
¼ cup brown sugar packed
2 tablespoon cornstarch
½ tablespoon sesame oil
2 tablespoon Shaoxing wine (or dry sherry)
hot water as needed to thin the sauce see notes

US Customary - Metric

Instructions

Prepare everything first, before cooking. Slice the beef against the grain into ¼-inch thick slices. Season with salt and pepper and set aside. Meanwhile, bring a large pot of salted water to a boil (this will be for the broccoli), and finally, whisk together the ingredients for the sauce in a small bowl (soy sauce, brown sugar, cornstarch, sesame oil, Shaoxing wine or dry sherry).
Add the vegetable oil to a large skillet set over high heat. Add the steak in a single layer and cook for 1-2 minutes or until the bottom side is browned. Flip to cook the other side for an additional minute or so. Keep in mind that flank steak cooks quickly.
As the steak is cooking, add the broccoli florets to the pot filled with boiling water. Blanch the broccoli for 1-2 minutes, or until it turns bright green and tender-crisp. Immediately drain the broccoli into a large colander and rinse with cold water.
Meanwhile, stir the stir-fry sauce again to dissolve the cornstarch and add it to the skillet with the steak. Add the drained broccoli and reduce the heat to medium. Cook and stir everything together until the sauce thickens and everything is coated. If the sauce becomes too thick, add hot water, one tablespoon at a time until desired consistency is reached.
Serve with rice, sesame seeds, and green onions if desired.

Notes

Shaoxing wine is a popular Chinese rice wine used for cooking and drinking. However, here in the states, it can be hard to find outside of specialty Asian supermarkets. A good substitute is a dry sherry.
Cooking the broccoli - I like to blanch my broccoli before adding it to stir-fries. If you prefer, you may first cook the broccoli in a tablespoon of oil over medium heat using the same skillet that is used to cook the beef. I recommend adding a tablespoon or two of water to the pan and covering it with a lid to help speed up the cooking process. Once the broccoli is cooked, remove it from the skillet to a clean plate then proceed with cooking the beef.
Keep leftovers stored in an airtight container in the refrigerator for up to 3 days.

Nutrition