This post contains affiliate links. Please see our disclosure policy.
This beef and broccoli is incredibly flavorful and easy to prepare. The beef is perfectly tender, while the broccoli remains tender-crisp, all perfectly coated in a delicious sauce.
Serve it with steamed white rice or shrimp fried rice for a delicious dinner meal!
If you love Chinese takeout, then you will love this homemade beef and broccoli. If you’re not a fan of beef, simply use shrimp or chicken.
Table of Contents
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Beef – I highly recommend using flank steak for this recipe but rib-eye or sirloin work as well. Avoid store-bought sliced stir-fry meat that is extremely red with no marbling, as it tends to turn out very tough.
- Broccoli – Use fresh broccoli for best results.
- Hoisin Sauce – It’s a sweet sauce that will help balance the saltiness from the soy sauce.
- Honey – Adds sweetness and great flavor, I highly recommend adding some!
- Brown Sugar – If you don’t have brown sugar, use granulated sugar.
TOP TIPS
- For easier slicing, place the flank steak in the freezer for about 30 minutes to firm it up before slicing it thinly against the grain.
- You can add other vegetables like bell peppers, snap peas, or carrots to this dish if desired. Adjust cooking times accordingly.
- Optionally, garnish with sesame seeds and sliced green onions for extra flavor and presentation.
- I highly recommend adding a drizzle of honey and sesame oil at the end right before serving for some extra flavor.
- Whatever you do, don’t overcook the beef otherwise, it will turn out chewy and tough. Also, make sure to slice the beef against the grain.
STORAGE & REHEATING
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat in a skillet over medium heat until warmed through, adding a splash of water or broth if needed to maintain moisture. Alternatively, you can reheat in the microwave in 30-second intervals, stirring in between, until hot.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Beef and Broccoli
This beef and broccoli is incredibly flavorful and easy to prepare. The beef is perfectly tender, while the broccoli remains tender-crisp, all perfectly coated in a delicious sauce.
Ingredients
- 1.5 lbs flank steak, thinly sliced against the grain
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 3 tablespoons brown sugar
- 2 tablespoons hoisin sauce
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/4 teaspoon red pepper flakes, optional, for heat
- 2 tablespoons cornstarch
- vegetable oil
- 1 lb broccoli florets, about 1-2 large heads of broccoli
- 1 tablespoon honey, optional
- ¼ teaspoon sesame oil , optional
- Cooked rice, for serving
Instructions
- Bring a large pot of water to a boil and blanch the broccoli for 1 minute. Remove the broccoli from the water and set it aside.
- In a bowl, combine soy sauce, water, brown sugar, hoisin sauce, minced garlic, minced ginger, and red pepper flakes (if using). Whisk until the sugar is dissolved.
- Place the thinly sliced flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade mixture over the steak and let it sit for about 10-15 minutes at room temperature.
- In a large skillet or wok, heat 3-4 tablespoons of vegetable oil over medium-high heat. Add the beef and cook for one minute on each side. Do not overcook or it will turn out chewy.
- Add the cornstarch to the sauce you marinaded the steak in and mix until well combined.
- Add the broccoli and sauce mixture and stir fry for 1 minute or until the sauce starts to bubble. The second the sauce starts to thicken and bubble, take it off the heat and stir in the honey and sesame oil.
- Garnish with sesame seeds and scallions, serve with rice, and enjoy!
Notes
-
- For easier slicing, place the flank steak in the freezer for about 30 minutes to firm it up before slicing it thinly against the grain.
-
- I highly recommend adding a drizzle of honey and sesame oil at the end right before serving for some extra flavor.
-
- Whatever you do, don’t overcook the beef otherwise, it will turn out chewy and tough. Also, make sure to slice the beef against the grain.
- Avoid store-bought sliced stir-fry meat that is extremely red with no marbling, as it tends to turn out very tough.
Nutrition
Calories: 253kcal | Carbohydrates: 20g | Protein: 29g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 68mg | Sodium: 941mg | Potassium: 726mg | Fiber: 2g | Sugar: 12g | Vitamin A: 496IU | Vitamin C: 68mg | Calcium: 76mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
