Beef and Broccoli Recipe
Discover the ultimate Beef and Broccoli Recipe! A quick, flavorful stir-fry with tender beef, crisp broccoli, and a savory sauce. Perfect for weeknights!
Ingredients
Main Ingredients
- 1 lb 450 g beef (flank steak, sirloin, or skirt steak, thinly sliced against the grain)
- 3 –4 cups broccoli florets fresh, blanched or steamed
- 3 cloves garlic minced
- 1 inch fresh ginger grated
Marinade and Sauce
- 1/4 cup soy sauce use low-sodium if preferred
- 2 tbsp brown sugar or substitute with honey or coconut sugar
- 1 tbsp oyster sauce optional, for added depth of flavor
- 2 tbsp cornstarch 1 tbsp for marinade, 1 tbsp for sauce thickening
- 1/2 cup beef stock or water
- 1 tsp sesame oil for added aroma
Cooking Essentials
- 2 tbsp cooking oil vegetable oil or canola oil
- Salt and pepper to taste
- Optional garnishes: toasted sesame seeds sliced green onions, or red pepper flakes
Instructions
Step 1: Prep the Beef
- Trim and Slice: Using a sharp knife, trim away any excess fat. Slice the beef thinly against the grain into uniform strips (about 1/4-inch thick). Cutting against the grain helps to break down the muscle fibers, resulting in a more tender bite.
- Marinate: In a mixing bowl, whisk together half of the soy sauce (2 tablespoons), half of the cornstarch (1 tablespoon), half the grated ginger, and one minced garlic clove. Coat the beef slices thoroughly in this mixture. Let it marinate for at least 15 minutes to allow the flavors to permeate the meat.
Step 2: Prepare the Sauce
- Combine Ingredients: In a small bowl, combine the remaining soy sauce (2 tablespoons), oyster sauce (if using), brown sugar, the rest of the grated ginger, minced garlic, sesame oil, and half a cup of beef stock (or water).
- Add Cornstarch: Whisk in the remaining 1 tablespoon of cornstarch to ensure the sauce thickens properly. Stir until no lumps remain.
Step 3: Blanch or Steam the Broccoli
- Blanching: Bring a pot of water to a boil, then add the broccoli florets. Boil for 1–2 minutes until the florets become bright green. Drain and immediately transfer them to a bowl of cold water to halt the cooking process and retain the color.
- Steaming: If blanching isn’t your style, steaming works equally well. Place the florets in a steamer basket over boiling water for 2–3 minutes until crisp-tender.
Step 4: Cook the Beef
- Heat the Oil: In a wok or large skillet, heat the cooking oil over high heat. The high temperature allows for quick searing of the beef.
- Add the Beef: Place the marinated beef slices in the hot oil. Spread them out in a single layer to ensure even cooking. If your pan isn’t large enough, cook in batches to avoid overcrowding.
- Stir-Fry: Stir-fry for about 3–4 minutes, or until the beef browns on all sides. Cooking time can vary based on the thickness of your slices. Take care not to overcook the beef, as it can become tough.
Step 5: Combine with Broccoli and Sauce
- Add Broccoli: Toss the drained and blanched (or steamed) broccoli florets into the wok with the beef. Stir-fry for another minute to let the broccoli pick up some of the meaty flavors.
- Pour in the Sauce: Give the sauce a quick stir (as cornstarch can settle at the bottom) and pour it evenly over the beef and broccoli. The sauce will begin to thicken almost immediately as it contacts the heat.
- Coat and Simmer: Stir everything together until the beef and broccoli are well-coated. Lower the heat if needed, and let the mixture simmer for 1–2 minutes, allowing the flavors to meld.
Step 6: Check Flavor and Consistency
- Taste Test: Sample the sauce and adjust with additional soy sauce, a pinch of sugar, or water to control the thickness or sweetness.
- Serve Hot: Once the sauce coats the beef and broccoli to your liking, remove the wok from the heat. Transfer the dish to a serving plate or bowl.
Notes
Nutrition Information (Per Serving)
- Calories: ~350
- Fat: ~15 g
- Saturated Fat: ~4 g
- Carbohydrates: ~20 g
- Fiber: ~3 g
- Sugar: ~5 g
- Protein: ~30 g
- Sodium: ~700 mg