- Prepare the Ingredients
Gather 1 lb flank steak, 4 cups broccoli florets, 1/4 cup low-sodium soy sauce, 3 tbsp oyster sauce, 1 tbsp hoisin sauce, 1 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp minced fresh ginger, 3 cloves minced garlic, 1.5 tbsp cornstarch, 1/4 cup water, 2 tbsp vegetable oil, and 1 tsp sesame seeds. Slice the flank steak thinly against the grain. In a small bowl, whisk together 1 tbsp of the cornstarch with 1 tbsp water. In another bowl, combine the soy sauce, oyster sauce, hoisin, brown sugar, rice vinegar, and sesame oil to make the sauce.
- Marinate the Beef
Place the sliced beef in a medium bowl. Add the minced ginger and garlic. Pour the cornstarch slurry over the beef and toss vigorously with your hands until every piece is evenly coated. This velveting step is crucial for tender beef. Let it sit for 10 minutes while you blanch the broccoli.
- Cook the Broccoli & Beef
Bring a pot of salted water to a boil. Add the broccoli florets and cook for 90 seconds, just until bright green and crisp-tender. Drain and rinse under cold water to stop the cooking. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat until shimmering. Add the beef in a single layer, working in batches if needed. Sear for 60-90 seconds per side until browned but not cooked through. Remove to a plate.
- Bring It All Together
Reduce heat to medium. Add the remaining 1 tbsp oil to the skillet. Add the blanched broccoli and stir-fry for 1 minute. Return the beef and any juices to the pan. Give the sauce mixture a quick stir and pour it over the beef and broccoli. Stir constantly until the sauce thickens and coats everything beautifully, about 1-2 minutes. If the sauce is too thick, add a splash of water.
- Serve Immediately
Remove the skillet from the heat. Transfer your completed beef and broccoli stir fry to a serving platter. Garnish generously with sesame seeds. Serve immediately over steamed rice for the ultimate quick and satisfying meal.
- Calories:320 kcal
- Protein:28 g
- Carbohydrates:18 g
- Sugar:8 g
- Salt:1.2 g
- Energy:1340 kJ
- Fat:14 g
You know that feeling when you crave takeout but can’t face another container? That’s exactly why this particular beef and broccoli recipe has become my secret weapon. It’s faster than delivery, deeply satisfying, and fills your kitchen with a savory, garlicky aroma that’s impossible to resist. I used to be intimidated by the idea of making it myself, until I learned the one simple trick that makes all the difference between good and great.
The Secret is in the Marinade
Contrary to popular belief, this isn’t a strictly traditional Chinese dish, but rather a brilliant Chinese-American creation that celebrates the harmony of tender beef and crisp broccoli. The magic is all in the sauce. Forget the gloppy, overly sweet versions—ours achieves that sought-after restaurant-quality sheen and depth of flavor from a few key ingredients.
Crafting the Perfect Sauce
What makes this version special is the velvety texture of the beef. That’s achieved through a quick but essential marinade technique called velveting. It’s what separates a standard beef and broccoli stir fry from something truly special. The sauce clings perfectly, creating a glossy, savory-sweet coat with a hint of ginger and a deep, rich color.
My Can’t-Miss Pro-Tip
My biggest “aha!” moment was about heat. For the tenderest results, don’t crowd the pan. Sear your marinated beef in batches over the highest heat your stove can muster. A screaming-hot pan ensures a quick sear that locks in juices instead of steaming them out. If you want to dive deeper into the science of stir-frying, I highly recommend Serious Eats for their expert breakdowns.
Serving & Perfect Pairings
Obviously, this dish is fantastic over a fluffy mound of steamed jasmine or brown rice, which soaks up the delectable sauce. But for a lighter meal, try it alongside cauliflower rice. An ice-cold lager or a dry Riesling cuts through the richness beautifully. For an unexpected twist, a simple cucumber salad with rice vinegar provides a refreshing, crisp counterpoint.
Endless Variations & Substitutions
The beauty of this framework is its adaptability. For a set-it-and-forget-it meal, adapt it into a beef and broccoli slow cooker version by browning the beef first, then letting everything simmer on low. Need a healthy beef and broccoli option? Swap the brown sugar for a touch of honey and use low-sodium soy sauce. For a gluten free beef and broccoli dish, use tamari. You can easily make it a beef and broccoli keto or low carb meal by skipping the cornstarch slurry (use xanthan gum instead) and serving over cauliflower rice. Craving carbs? Toss in cooked noodles for a hearty beef and broccoli stir fry noodles situation. Prefer a different cut? Try using beef tips and broccoli. The foundational beef and broccoli stir fry sauce recipe is your canvas.
Make-Ahead & Storage Tips
You can prep the sauce and marinade up to two days ahead. Store them separately in the fridge. Slice the beef and blanch the broccoli the night before for a truly 10-minute dinner. Leftovers keep beautifully for 3-4 days in an airtight container and reheat well on the stove or in the microwave—the flavors often meld and improve!
Beef and Broccoli Recipe FAQs
What’s the best cut of beef for this recipe? Flank steak is my top pick for its great flavor and ability to stay tender when sliced thinly against the grain. Sirloin or skirt steak are excellent, budget-friendly alternatives.
Can I use frozen broccoli? You can, but for the best texture and to avoid watering down your sauce, thaw and thoroughly pat it dry first. Fresh broccoli florets, briefly blanched, provide a superior crisp-tender bite.
How do I get that “Panda Express broccoli beef sauce” flavor? The key is the balance of soy sauce, oyster sauce, and a touch of sesame oil. Our sauce recipe nails that familiar, craveable profile without any mysterious packets.
So, there you have it. A reliable, flavorful beef and broccoli recipe that’s bound to become a regular in your rotation. It’s the kind of simple, satisfying cooking that reminds you why you fell in love with being in the kitchen. Now, grab your wok (or trusty skillet), and let’s get cooking. I’d love to hear how yours turns out—tell me in the comments! And for more inspired weeknight dinners, don’t forget to browse our recipe collection.
