Beef and Broccoli Recipe
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Because it’s so quick to cook, healthier than takeout, and quite tasty, beef and broccoli should be a regular part of your weeknight dinners. If you’ve been getting food delivered, I strongly suggest that you try making it at home at least once. This Chinese beef and broccoli is incredibly spicy and easy to make, just like takeout. You don’t need a wok to make this dish, yet it will still taste real.
I couldn’t wait to give you this recipe since…
- You can make everything in one pan. The broccoli doesn’t need to be blanched again!
- The meal has a lot of sauce and tastes wonderful with rice.
- You don’t need a wok! You can still obtain that restaurant-style taste with a flat skillet.
Ingredients
- 1 lb flank steak or skirt steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon cooking oil
- 1/2 teaspoon baking soda (optional, for tougher cuts)
- 4 cups broccoli florets
- 1 cup sliced carrots, red peppers, snap peas, or snow peas (optional)
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 tablespoon cooking oil, divided
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1/4 cup water (for steaming broccoli)
- Chili oil or sriracha (for serving, optional)
- Cooked rice (for serving)
Parts
Which part of the cow to utilize
Flank steak is my favorite cut of beef and broccoli, and skirt steak is my second favorite. I wouldn’t use a fancy cut like a strip because it’s too pricey and the results aren’t as good.
What if you need to buy a tougher cut of beef that costs less? Read on to find out how to make beef that is exceptionally tender and juicy.
How to make tough beef tender
The baking soda approach is your best bet if you have to utilize a tougher cut like brisket, chuck, or round roast. Chinese restaurants often make meat that is extremely juicy and tender. You just need to add 1/2 teaspoon of baking soda (not baking powder) to the marinade, mix it in, and let it sit for at least 30 minutes before cooking.
Other veggie options
It’s fine if you want to add other kinds of vegetables to this recipe.
You can use 1 cup of sliced carrots, red peppers, snap peas, or snow peas in favor of half of the broccoli.
If you’re using carrots, add them at the same time you cook the broccoli so they can steam together.
You can add vegetables that cook faster midway through steaming the broccoli and steam them for 20 to 30 seconds. At the end of cooking, step 6, put them back in the pan.
The argument over the wok and skillet
I always tell home cooks to use a flat skillet instead of a wok. This is because you may get very comparable, and sometimes even better, results when you cook on an electric stove using a skillet. If you want to know more about this, I published about 10 reasons not to use a wok and Wok vs. Stir Fry Pan – Which is the Right Tool for You?
The sauce for Chinese meat and broccoli is incredibly tasty. It makes cooking on a skillet easier to handle. Also, if you cook at home, your stove might not be as strong, thus you might have to cook the dish in more than one batch. Using a skillet on an electric stove is better because it has a bigger contact area, which helps the food sear better.
You can create beef and broccoli like you would get at a restaurant in nearly any nonstick skillet, but a deeper pan like this nonstick deep pan works best because you won’t spill as much as you stir the dish. Get a wok with a big bottom that can cover the biggest heating element on your electric burner if you choose to use one.
Set up
Before you start cooking, you should have the following things on your table:
- Beef that has been marinated
- Broccoli florets cut up
- Sauce that is mixed
- A bowl with ginger and garlic in it
You need to move fast when you start cooking so that the steak doesn’t get too done. So it’s crucial to have everything ready to go.
How to make broccoli and beef
- In a bowl, combine the sliced beef with 1 tablespoon soy sauce, 1 teaspoon cornstarch, 1 teaspoon cooking oil, and 1/2 teaspoon baking soda (if using). Mix well and let marinate for at least 30 minutes.
- In a separate bowl, whisk together 1/4 cup soy sauce, 1/4 cup oyster sauce, 2 tablespoons sugar, 1 tablespoon sesame oil, 1 tablespoon cornstarch, and 1/4 cup water until smooth.
- Heat half of the cooking oil in a large skillet over medium-high heat. Add the broccoli florets and 1/4 cup water. Cover and steam until tender-crisp, about 3-5 minutes. Remove broccoli from the pan and set aside.
- Add the remaining cooking oil to the skillet and increase heat to high. Sear the marinated beef in a single layer until browned, about 1-2 minutes per side. Do this in batches if necessary to avoid overcrowding the pan. Remove beef from the pan and set aside.
- Reduce heat to medium. Add the grated fresh ginger and minced garlic to the skillet. Give it a brisk shake and cook for about 30 seconds until fragrant.
- Return the steamed broccoli and seared beef to the pan. Pour in the prepared sauce. Mix everything together until the sauce gets thicker and coats the beef and broccoli, about 1-2 minutes.
That’s all!
Final touches and serving suggestions
Finally, if you want your beef and broccoli hot, add a little chili oil or sriracha to make it more interesting.
This beef and broccoli has a lot of sauce, so you’ll have enough to cover your rice. Don’t forget to start the rice at the beginning when you make dinner. This way, the rice and main dish will be ready at the same time for a tasty Chinese meal!
