Beef and Broccoli

Beef and Broccoli is a dish I make often. This Beef and Broccoli recipe uses thinly sliced beef, fresh broccoli, and a simple sauce made with soy sauce, oyster sauce, and ginger. I have been making Beef and Broccoli for years because it cooks fast and tastes good. The marinade has cornstarch and liquid seasoning. The cornstarch keeps the beef tender. The liquid seasoning adds that savory taste. This Beef and Broccoli takes about 30 minutes from start to finish.

I cook this on weeknights when I want something good but do not have much time.. Everything cooks quickly, so I make sure all my ingredients are ready before I start.

Have your beef sliced, broccoli cut, and sauce mixed before you turn on the stove. Once you start cooking, it goes fast. The beef sears in a minute or two. The broccoli steams in a couple of minutes. The sauce thickens almost right away.

What is Beef and Broccoli?

Beef and Broccoli is a stir fry with thin slices of beef and broccoli florets in a brown sauce. The sauce has soy sauce, oyster sauce, garlic, ginger, and a bit of sugar. Cornstarch thickens it so it coats the meat and vegetables.

This dish is Chinese-American. Chinese immigrants in California made it in the 1800s. They used Cantonese stir fry techniques but switched to American broccoli because Chinese broccoli was hard to find. By the 1920s, Beef and Broccoli was common in Chinese-American restaurants. It is still one of the most popular takeout dishes today.

Filipino cooks have added their own touch to this dish. Many use liquid seasoning with the oyster sauce. Served over rice or with Yang Chow Fried Rice,

Why This Beef and Broccoli Recipe Works

• Cornstarch and baking soda in the marinade keeps the beef tender. It coats each slice and holds moisture in while cooking. Chinese restaurants call this velveting.
• Quick steaming keeps the broccoli green and crisp. Stir fry for 30 seconds, add water, cover for 1 to 2 minutes. Done.
• The sauce has good balance. Soy sauce for salt. Brown sugar for a little sweetness. Ginger for freshness. Sesame oil for that toasted smell at the end. If you want more ginger flavor, try my Ginger Beef Stir Fry.
• Hot pan, fast cooking. High heat sears the beef instead of steaming it. You get some color on the outside and the inside stays juicy.

Ingredients

For the Marinade:

• Beef – Sliced thin so it cooks fast
• Oyster sauce – Savory and slightly sweet
• Knorr Liquid Seasoning – Adds umami that soy sauce alone does not give
• Cornstarch – Makes the beef tender when cooked
• Ground black pepper – A little heat

For the Sauce:

• Soy sauce – The salty base
• Water – Thins it out so it coats evenly
• Grated ginger – Fresh ginger tastes better than powder
• Brown sugar – Balances the salt
• Sesame oil – Add at the end for that toasted smell

For Cooking:

• Broccoli florets – Cut them about the same size so they cook evenly
• Garlic – Minced
• Cooking oil – Use oil with high smoke point
• Water – For steaming the broccoli

Equipment

• Wok or large skillet – A wok heats evenly. A 12-inch skillet works too.
• Sharp knife – You need thin slices, so a sharp knife helps.

This dish is quick once you start. Prep everything first, then cook.

1. Mix the soy sauce, water, ginger, brown sugar, and sesame oil in a small bowl. Stir until the sugar dissolves. Set aside.
2. Put the sliced beef in a bowl. Add the oyster sauce, Knorr Liquid Seasoning, cornstarch, and pepper. Mix until the beef is coated.
3. Let it sit for at least 10 minutes.
4. While waiting, mince the garlic, cut the broccoli, and get your oil and water ready.

1. Heat 1 tablespoon oil in a wok or pan over high heat.
2. Add the broccoli and stir fry for 30 seconds.
3. Add 2 tablespoons water and cover immediately. Let it steam for 1 minute.
4. Remove the broccoli and set aside.

The broccoli should be green with some crunch. It will cook more when you add it back later.

1. Add the rest of the oil to the pan. Heat over high until very hot.
2. Add the beef in a single layer. Work in batches if needed. Let it cook without stirring for 40 to 90 seconds until you see color on the bottom.
3. Flip and cook the other side for another 40 to 90 seconds.
4. Add the garlic and stir for 30 seconds until you smell it.

1. Add the broccoli back to the pan and stir.
2. Stir the sauce to mix any settled cornstarch, then pour it in.
3. Cook over medium-high heat for 1 to 2 minutes. The sauce will thicken and coat everything.
4. Put on a plate and serve with rice.

If the sauce gets too thick, add a splash of water. If it is too thin, cook a bit longer.

What to Serve with Beef and Broccoli

• Steamed rice – Soaks up the sauce
• Egg Fried Rice – More filling
• Lo Mein with Beef and Broccoli – Noodle version
• Soup – Wonton soup or egg drop soup

Storage

• Refrigerator: Keep in a container with lid for up to 3 days. The broccoli gets softer but the flavor is still good.
• Freezer: Freeze the beef and sauce without the broccoli for up to 2 months. Add fresh broccoli when you reheat.
• Reheating: Use a hot pan. Add a little water to loosen the sauce. The microwave works but the pan is better.

More Stir Fry Recipes

• Beef Broccoli Stir Fry – Quick weeknight version
• Saucy Beef with Broccoli – More sauce
• Pepper Steak – Bell peppers and beef

• Beef – Chicken, pork, or tofu. Slice thin. Try my Chicken with Broccoli if you want a lighter version.
• Broccoli – Gai lan, snap peas, or green beans
• Oyster sauce – Hoisin sauce mixed with soy sauce
• Brown sugar – Honey or coconut sugar
• Sesame oil – You can skip it if you do not have it

What beef cut is best?

Flank steak or sirloin. Both are tender when sliced thin against the grain. Ribeye works too but costs more.

How do restaurants get the beef so tender?

They use a technique called velveting. Cornstarch coats the meat and holds moisture in. Some also use baking soda. Add a small pinch to the marinade if you want to try it. This same technique works for my Mongolian Beef recipe.

Can I prep ahead?

Yes. Slice and marinate the beef up to 24 hours ahead. Cut the broccoli and mix the sauce the night before. Cooking takes about 15 minutes.

Why is my broccoli mushy?

You cooked it too long. It only needs 30 seconds of stir frying plus 1 minute of steaming. Take it out before it looks done. It keeps cooking from the heat.

Can I use frozen broccoli?

Fresh is better. Frozen broccoli gets soft. If you use frozen, thaw and drain it first. Skip the steaming step and add it at the end.

Beef and Broccoli is a good dish to know how to make. Tender beef, crisp broccoli, savory sauce. It cooks fast and tastes great over rice. Serve it with lumpia for a full meal. If you make it, tag us @panlasangpinoy on Instagram..