Are you craving that incredible, savory, and completely satisfying flavor of classic, restaurant-style Beef and Broccoli? This amazing, from-scratch recipe is your ultimate guide to making a version at home that is not only unbelievably easy and fast, but so much fresher, healthier, and more delicious than any takeout you can order.
This isn’t just a recipe; it’s a guide to your new weeknight dinner hero. We’ll show you the simple, professional secrets to getting impossibly tender, melt-in-your-mouth slices of beef and a rich, glossy, and perfectly balanced savory-sweet brown sauce. This is a complete, satisfying meal that comes together in under 30 minutes, and it’s guaranteed to be a massive hit with the whole family.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate “Better Than Takeout” Meal
What makes this Beef and Broccoli recipe so spectacularly delicious is its authentic flavor and its foolproof, quick-cooking method. The secret to the entire dish lies in a simple but brilliant marinade. This one mixture not only infuses the beef with incredible flavor but also contains a key ingredient—cornstarch—that “velvets” the meat, creating a protective coating that guarantees it stays wonderfully tender and juicy during the high-heat stir-fry. The reserved portion of this marinade is then combined with beef broth and oyster sauce to create a luscious, glossy pan sauce that perfectly coats every piece of beef and broccoli.
| Metric | Time / Level |
| Total Time | 45 minutes (includes marinating) |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This Takeout Classic
This recipe uses a handful of high-impact, classic ingredients to create its signature savory and sweet flavor.
- The Beef (The Cut and the Slice are Key!):
- Best Cuts of Beef: For the most tender, melt-in-your-mouth result, you want to use a lean but flavorful cut of beef that does well with quick, high-heat cooking. Flank steak, as the recipe suggests, is the number one classic choice for its rich, beefy flavor. A well-marbled sirloin steak or a skirt steak are also fantastic options.
- The Slicing Technique: The most important secret to tender stir-fry beef is to slice it paper-thin, against the grain. We’ll show you how to do this easily at home in the tutorial below.
- The “Magic” Marinade & Sauce: This is where all the incredible, addictive flavor comes from!
- Soy Sauce & Oyster Sauce: Soy sauce provides the salty, umami backbone of the sauce. A low-sodium soy sauce is recommended. Oyster sauce is a thick, rich, and savory condiment that adds a wonderful, deep, and slightly sweet flavor that is essential for a restaurant-quality sauce.
- Dry Sherry: A splash of dry sherry adds a classic, fragrant, and complex note to the sauce. You can substitute it with chicken or beef broth if you prefer.
- The “Velveting” Secret (Cornstarch): A few tablespoons of cornstarch in the marinade is the brilliant, professional Chinese cooking technique called “velveting.” It creates a very thin, protective coating on the beef that locks in the juices, keeping the meat incredibly tender and moist even when cooked over high heat. It also helps to thicken our final pan sauce.
Pro Tutorial: The Secret to Paper-Thin Sliced Beef
This is the most important step for tender, authentic stir-fried beef, and it’s surprisingly easy!
- Freeze the Beef: Take your piece of flank steak, wrap it tightly in plastic wrap, and place it in the freezer for about 30 to 60 minutes.
- Check for Firmness: You want the beef to be very firm to the touch, but not frozen solid like a rock.
- Slice Against the Grain: Place the firm beef on your cutting board. Look closely at the meat to see which direction the muscle fibers are running. Using a very sharp chef’s knife, slice the beef perpendicular (against the grain) into paper-thin pieces.
Step-by-Step to the Best Beef and Broccoli
This delicious meal comes together in minutes. The key is to have all your ingredients prepped and ready to go next to your stove before you begin!
Step 1: The Marinade & the Secret to Tender Beef
Step 1: In a medium bowl, whisk together the 1/2 cup of soy sauce, the 1/4 cup of cornstarch, the 3 tablespoons of sherry, the 2 tablespoons of brown sugar, the 1 tablespoon of minced fresh ginger, and the 2 cloves of minced garlic.
Step 2: Pour half of this mixture over your thinly sliced beef in a separate bowl and toss with your hands to make sure the beef is thoroughly coated.
Step 3: Set aside the other half of the liquid in a separate bowl. This untouched half will be used to create our delicious pan sauce.
Step 4: Let the beef marinate for at least 30 minutes.
Step 2: The High-Heat Stir-Fry
Step 1: Heat the 3 tablespoons of oil in a large, heavy skillet or a wok over high heat until it is very hot and just beginning to smoke.
Step 2: Add the 1 pound of broccoli florets and stir-fry for just 1 minute to give them a quick char. Remove the broccoli to a plate.
Step 3: Allow the skillet to get very hot again. Using tongs, add the marinated meat to the skillet in a single layer. Spread the meat out as you add it to the skillet, but then do not stir it for a full minute.
Pro Tip: This is a crucial step! Letting the meat sit, undisturbed, in the hot pan is the secret to getting a beautiful, deep brown, and caramelized crust, which is where all the flavor comes from.
Step 4: Turn the meat to the other side and cook for just another 30 seconds. Remove the seared beef to a clean plate.
Step 3: Create the Glossy Pan Sauce and Serve
Step 1: Pour the reserved, unused half of your marinade into the hot skillet, along with the 1/4 cup of beef broth and the 1/4 cup of oyster sauce.
Step 2: Cook the sauce over high heat, stirring and scraping up any browned bits from the bottom of the pan, until it starts to bubble and thicken.
Step 3: Add the seared beef and the par-cooked broccoli back into the skillet and toss everything together to coat it in the beautiful, glossy sauce. Give the sauce a taste and season with a pinch of salt if needed.
Serve immediately over hot, fluffy rice or chow mein noodles.
The Best Easy Beef and Broccoli Recipe (Better Than Takeout!)
A classic Chinese-American recipe for a quick and flavorful Beef with Broccoli stir-fry. This dish features thinly sliced flank steak that is first marinated in a savory mixture of soy sauce, cornstarch, sherry, and aromatics. The beef and broccoli florets are quickly stir-fried separately over high heat in a wok or heavy skillet. A rich sauce is then created in the same pan using the reserved marinade, beef broth, and oyster sauce. Everything is tossed together at the end and served over chow mein noodles.
Ingredients
- 1/2 cup low-sodium soy sauce
- 1/4 cup cornstarch
- 3 tablespoons sherry
- 2 tablespoons brown sugar
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1 pound flank steak, trimmed and sliced very thin against the grain
- 3 tablespoons peanut or olive oil
- 1 pound broccoli florets
- 1/4 cup beef broth
- 1/4 cup oyster sauce
- Salt, as needed
- Chow Mein noodles, for serving
Instructions
- In a bowl, mix together the soy sauce, cornstarch, sherry, brown sugar, ginger, and garlic to create the marinade/sauce base.
- Pour half of this liquid over the sliced beef in a separate bowl and toss to coat. Let the beef marinate while you prepare the other ingredients. Reserve the other half of the liquid for the sauce.
- Heat the oil in a heavy skillet or wok over high heat. Add the broccoli florets and stir-fry for one minute. Remove the broccoli to a plate.
- Allow the skillet to get very hot again. Add the marinated meat in a single layer, being careful not to overcrowd the pan. Do not stir for one minute to allow the meat to get a good sear.
- Turn the meat to the other side and cook for another 30 seconds. Remove the cooked meat to a clean plate.
- Pour the reserved sauce base into the hot skillet along with the beef broth and oyster sauce. Cook over high heat, stirring, until it starts to thicken.
- Add the cooked beef and broccoli back into the skillet and toss to coat everything in the thickened sauce.
- Season with salt if needed and serve immediately over Chow Mein noodles.
Notes
- Slicing the flank steak very thinly against the grain is a crucial step for ensuring the beef is tender.
- Using a very hot wok or cast-iron skillet and cooking in batches is key to achieving a proper stir-fry ‘sear’ rather than steaming the ingredients.
- The marinade is divided, with half used for the raw meat and the other half reserved to safely create the final cooked sauce.
Storage and Make-Ahead Tips
This Beef and Broccoli is a fantastic and quick meal, and the leftovers are delicious.
- Make-Ahead: For a super-fast weeknight meal, you can slice the beef and marinate it up to 24 hours in advance. Store it in an airtight container in the refrigerator. You can also chop your broccoli and prepare your sauce ahead of time.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
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Creative Recipe Variations
- Use a Different Vegetable: If you’re not a fan of broccoli, you can easily substitute it with an equal amount of sliced bell peppers and onions, snow peas, or bok choy.
- Add a Spicy Kick: For a delicious, spicy version, you can add 1 to 2 teaspoons of sriracha or chili garlic sauce to your marinade.
- Use a Different Protein: This delicious and versatile marinade and sauce is also absolutely fantastic with thinly sliced boneless, skinless chicken breasts or thighs, or with shrimp. You will just need to adjust the cooking time accordingly.
Enjoy Your “Better Than Takeout” Meal!
You’ve just created a truly special dish that is a perfect harmony of wholesome, fresh ingredients and delicious, satisfying flavors. This classic Beef and Broccoli is a testament to the power of a simple, from-scratch meal to be both incredibly fast and incredibly delicious. It’s a rewarding and deeply satisfying recipe that is sure to become a new staple in your weeknight dinner rotation.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, and quick meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to tender, not chewy, stir-fry beef?
There are two secrets that work together! First, be sure to slice your beef very thinly, against the grain. The easiest way to do this is to partially freeze the beef first. Second, the cornstarch in the marinade is a classic Chinese cooking technique called “velveting.” It creates a very thin, protective coating on the beef that locks in the juices and keeps the meat incredibly tender and moist, even when it is cooked over a very high heat.
Q2: What is the best cut of beef to use for a stir-fry?
A cut of beef that is relatively lean but still has a good, beefy flavor is the best choice. Flank steak, as the recipe calls for, is the number one, classic choice for its rich flavor and its texture, which is perfect when it is sliced thinly against the grain. A well-marbled sirloin steak or a skirt steak are also fantastic options.
Q3: Can I make this ahead of time?
This dish comes together so quickly that it is at its absolute best when it is made fresh. However, for a fantastic time-saving trick, you can prepare all your components ahead of time. You can slice and marinate the beef, chop your broccoli, and whisk together your sauce ingredients. Then, the final stir-fry will take less than 10 minutes.
Q4: What is oyster sauce, and is there a good substitute?
Oyster sauce is a thick, rich, and savory condiment that is a staple in Chinese and other Asian cuisines. It has a wonderful, deep, and slightly sweet, umami flavor. If you can’t find it or have an allergy, you can substitute it with a little bit more soy sauce (or tamari) and an extra pinch of sugar. There are also vegetarian “oyster” sauces, which are made from mushrooms and have a similar savory flavor.
Q5: Can I make this recipe gluten-free?
Yes, it’s very easy to make this recipe gluten-free! Simply substitute the soy sauce with a high-quality, gluten-free tamari or coconut aminos, and use a gluten-free dry sherry or an equal amount of chicken broth.