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A brown bowl filled with steamed rice and topped with beef and broccoli. The dish is garnished with toasted sesame seeds.

Beef and Broccoli

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Description

Tender slices of flank steak seared until golden, crisp-tender broccoli, and a rich, garlicky sauce make this Beef and Broccoli recipe one of the best, quick dinners you can make at home.

Ingredients

Units Scale
  • 1 pound flank steak, thinly sliced against the grain
  • 1 crown broccoli, cut into bite-sized pieces
  • 2 tablespoons neutral oil
  • 1/3 cup sherry wine or Shaoxing wine
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1/2 cup water
  • 2 tablespoons cornstarch (for slurry)
  • 2 tablespoons water or chicken stock (for slurry)
  • Steamed rice, for serving
  • 1 tablespoon toasted sesame seeds, for garnish
  • Optional garnish, green onions

Marinade

  • 3 cloves garlic, minced
  • 1/2 teaspoon fresh ginger, minced
  • 1 tablespoon cornstarch
  • 1 tablespoon baking soda
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon oyster sauce

Sauce

  • 1 1/4 cups chicken stock
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1/2 teaspoon white pepper

Instructions

  1. Thinly slice the flank steak on a bias, against the grain. Add to a bowl with all the marinade ingredients. Toss to coat and let marinate for at least 15 minutes (this is a great time to start steaming the rice).
  2. In a separate bowl, whisk together all the sauce ingredients until smooth. Set aside.
  3. Heat oil in a wok or deep pan over medium-high heat. Add the beef in a single layer. Let it sear before tossing. Cook until browned (it will finish cooking later in the sauce). Remove and reserve in a bowl.
  4. Deglaze the pan with the wine. Add the minced garlic and ginger, sautéing for a minute.
  5. Add the broccoli and toss. Pour in the 1/2 cup water and cover to steam until broccoli reaches your desired tenderness.
  6. Stir in the sauce mixture, scraping up any browned bits from the bottom of the pan.
  7. Mix the cornstarch with 2 tablespoons water or chicken stock to make a slurry. Quickly stir half into the sauce, add more as needed, to thicken the sauce.
  8. Return the beef to the pan, toss until coated, and heat through.
  9. Taste and adjust for more soy sauce, if needed.
  10. Serve over steamed rice.
  11. Garnish with toasted sesame seeds and green onions, if desired.
  12. ENJOY!

Equipment

Notes

  • Slice beef thinly against the grain for maximum tenderness.
  • Easily substitute flank steak with skirt or ribeye steak.
  • A 15–20 minute marinade is enough, but longer (up to 2 hours) will give even more flavor.
  • Don’t skip the baking soda in the marinade—it’s the secret to tender beef.
  • Cook broccoli to your preferred texture—crisp-tender for more bite, softer if you like it melt-in-your-mouth.
  • You may not need all of the slurry—start with half, then add more only if you want a thicker sauce.
  • The sauce thickens quickly once the cornstarch slurry is added, stir constantly.
  • Always taste at the end and adjust seasonings, add an extra splash of soy sauce if you want more depth or saltiness.
  • Leftovers reheat well in a skillet with a splash of water or chicken stock.
  • Nutrition information does not include the steamed rice.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Easy
  • Cuisine: Asian/American

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Find it online: https://www.charlottefashionplate.com/recipes/beef-and-broccoli/