If I’m ordering takeout, it’s usually Chinese food — comforting, flavorful, and easy to reheat for lunch the next day. This homemade beef and broccoli delivers those same flavors with simple ingredients and minimal fuss. It’s quick to prep, can marinate overnight, and cooks up fast for a weeknight dinner.
Table of Contents
- Step 1: Prepare the marinade.
- Step 2: How to make beef and broccoli.
- Frequently Asked Questions:
- Similar Recipe Ideas:
- Beef and Broccoli Recipe
Step 1: Prepare the marinade.
The flavor of this dish starts with a simple marinade. In a mixing bowl, combine soy sauce, sesame oil, corn starch, and baking soda. Whisk until smooth and set aside while you slice the beef.
I use flank steak for this recipe. Slice it into long strips against the grain, then cut the strips into bite-sized pieces along the grain. Toss the beef in the marinade so each piece is well coated.
Marinate for at least one hour. For best results, prep the meat the night before and let it sit in the refrigerator overnight to deepen the flavor and tenderize the beef.
Dad’s Seasonings
Must-have grill seasonings to complement this dish.
Step 2: How to make beef and broccoli.
You can make this in a griddle, wok, or a large skillet. I used a griddle for even searing, but a hot pan works just as well.
Start by preparing rice and broccoli. For convenience, I used frozen, precut broccoli that cooks in about six minutes in the microwave. Fresh broccoli can be steamed or boiled until tender-crisp.
For perfect rice, rinse the dry rice under cold water to remove excess starch. In a saucepan, combine 1 cup dry rice, 2 cups water, and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook without lifting the lid until the water is absorbed. Let the rice rest a few minutes, then fluff with a fork.
Before heating the griddle, mix the beef sauce: combine beef broth, oyster sauce, and corn starch in a bowl. Stir until smooth and set aside.
Preheat the griddle to about 400°F (205°C). Add minced garlic and then spread the marinated flank steak on the hot surface. Keep the beef moving—flip or stir frequently so it cooks evenly and develops a nice sear.
When both sides are seared, add the broccoli and continue cooking, tossing so everything heats through.
Pour the prepared beef sauce over the meat and broccoli and continue tossing until the sauce thickens and evenly coats the ingredients. Taste and adjust seasoning if needed.
Frequently Asked Questions:
Yes. This recipe adapts well to a stovetop pan, oven, or grill. Use a hot skillet or wok for best results if you don’t have a griddle.
Similar Recipe Ideas:
Chicken & Turkey
Cheddar and Broccoli Stuffed Chicken
Pork
Pork Fried Rice
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Hasselback Chicken
Chicken & Turkey
Grilled Greek Chicken
Serve the beef and broccoli over a dome of steamed white rice and enjoy.
Printer-friendly recipe below:
Beef and Broccoli
Ingredients
- 2 lbs Flank steak
- 2 lbs Broccoli
Marinade Ingredients
- 3 tbsp Soy sauce
- 3 tbsp Sesame oil
- 3 tsp Corn starch
- 3 tsp Baking soda
Beef Sauce Ingredients
- 1 cup Beef broth
- 3/4 cup Oyster sauce
- 3 tsp Corn starch
Instructions
Marinating Instructions
- In a bowl, whisk soy sauce, sesame oil, corn starch, and baking soda. Set aside.
- Slice flank steak against the grain into long strips, then cut into bite-sized pieces. Toss with the marinade to coat.
- Marinate at least 1 hour or refrigerate overnight for best flavor and tenderness.
Cook Beef and Broccoli Instructions
- Mix beef broth, oyster sauce, and corn starch for the sauce. Stir until smooth and set aside.
- Heat a griddle or large skillet to high (about 400°F). Add minced garlic, then the marinated beef. Stir or flip frequently to sear evenly.
- When the beef is seared, add the broccoli and continue to cook, tossing to combine.
- Pour in the beef sauce and toss until it thickens and coats the beef and broccoli. Serve over steamed rice.
Nutrition
Carbohydrates: 23 g |
Protein: 58 g |
Fat: 23 g
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