Savor a harmonious blend of flavors with this delicious dish for Beef and Broccoli! Crisp, colorful broccoli florets combine with perfectly grilled beef pieces to produce a flavorful, nutritious combination.
This beef and broccoli recipe captures the spirit of Asian-inspired cooking by combining tender beef slices marinated in a delicious combination of savory sauces and spices. The main attraction, freshly picked broccoli, gives each bite a delightful crunch and bursts of green goodness. This dish is sure to captivate your taste senses and become a treasured favorite in your recipe collection, whether it’s served for a formal gathering or a casual weeknight dinner.
Best Beef Cut for Broccoli
Cuts like flank steak, sirloin, or skirt steak are great with beef and broccoli. When cut thinly against the grain, these slices have a rich flavor and are delicate. They are ideal for this meal because the thin slices guarantee that they cook fast and stay soft during the stir-frying process. They also absorb the flavors of the marinade quite well, which improves the dish’s overall flavor.
My preference for beef with broccoli is usually flank steak. It cuts into delicate, tiny pieces with ease, and its marbling imparts a deep flavor. However, alternative choices also exist. For those on a tight budget, sirloin is a great option as well; look for a piece that has some fat to add flavor. Skirt steak works similarly.
Tips for Tender Beef
- Choose the Right Cut: opt for cuts known for tenderness, like ribeye, sirloin, or tenderloin.
- Slice Against the Grain: When cutting the beef, slice against the grain to shorten the muscle fibers, making it easier to chew.
- Marinate: Use a marinade with acidic components like citrus juices, vinegar, or tenderizing agents like pineapple or papaya to break down proteins and tenderize the meat.
- Don’t Overcook: Cook beef quickly at high heat to retain its tenderness. Overcooking can make even the best cuts tough.
- Resting Time: Allow the cooked beef to rest for a few minutes before slicing. This helps retain its juices and tenderness.
- Cutting Technique: When serving, cut the beef across the grain to shorten the muscle fibers further, ensuring a tender bite every time.
Here are some pointers to ensure your beef turns out tender.
Best Beef and Broccoli Recipe
Equipment
- Cutting Board and Knife
- Mixing Bowls
- Stir Fry Pan
- Spatula and Tongs
- Stirring Spoon or Ladle
- Measuring Spoons and Cups
Ingredients
BEEF MARINADE
- 1 pound flank steak thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons rice wine or dry sherry
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
BEEF AND BROCCOLI SAUCE
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 cup beef broth
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
MAIN DISH
- Marinated beef slices
- 2 cups broccoli florets
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- Cooked rice or noodles optional, for serving
Instructions
BEEF MARINADE
- In a bowl, combine soy sauce, rice wine or sherry, minced garlic, grated ginger, and cornstarch.
- Add the thinly sliced flank steak to the marinade and toss to coat evenly.
- Let the beef marinate for at least 30 minutes to allow the flavors to infuse.
BEEF AND BROCCOLI SAUCE
- In a bowl, mix soy sauce, oyster sauce, brown sugar, sesame oil, and beef broth.
- Dissolve cornstarch in water and add it to the sauce mixture, stirring well to combine.
- This sauce will be used during cooking.
MAIN DISH
- Heat a tablespoon of vegetable oil in a pan or wok over medium-high heat.
- Add minced garlic and stir briefly until aromatic, about 30 seconds.
- Add the marinated beef slices and stir-fry until they’re browned and cooked through. Remove the beef from the pan and set it aside.
- In the same pan, add another tablespoon of oil if needed and stir-fry the broccoli florets for 2-3 minutes until they turn bright green and slightly tender.
- Return the cooked beef to the pan with the broccoli.
- Pour in the prepared sauce mixture, stirring continuously until the sauce thickens and coats the beef and broccoli evenly, for about 2-3 minutes.
- Serve the Beef and Broccoli over rice or noodles if desired, and enjoy your homemade dish!
Notes
- Blanching broccoli briefly, about 30 seconds, before adding it to stir-fries like this dish, softens the vegetable, maintains its vibrant color, and prevents an overwhelming broccoli taste.
- If your sauce thickens up more than you want, simply add a splash of water.
- If it’s not thickening up, the skillet probably isn’t hot enough to activate the cornstarch.
- This recipe uses low-sodium soy sauce but is still fairly salty. Be sure to taste it before adding any extra salt.
Nutrition
NUTRITIONAL FACTS (PER SERVING)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350-400 calories |
| Protein | 30-35 grams |
| Fat | 15-20 grams |
| Carbohydrates | 15-20 grams |
| Fiber | 2-4 grams |
| Sodium | 800-1200mg |
Beef & Broccoli Sides
Substitutions and Variations in Beef and Broccoli recipe
- Try ground beef, cut chicken breast, prawns, pork tenderloin or cubed tofu as an alternative to flank steak.
- You are welcome to include more vegetables, such as baby corn, bell peppers, bok choy, mushrooms, and snow peas.
- For some spice, you might add sriracha or chili oil. For texture, you can add cashews, sesame seeds, or almonds.
- You can use tenderloin or sirloin for the flank steak if you’d like.
- If you are using frozen broccoli, you may need to cook it for a shorter period of time because it is already partially cooked. Therefore, I would thaw it prior.