Broccoli Beef Recipe

This broccoli beef recipe makes tender beef and crisp-tender broccoli in about 30 minutes, with a savory sauce balanced at a reliable 3:2:1 ratio of soy sauce, oyster sauce, and water.

Broccoli Beef Recipe at a Glance

Ingredients

For the beef

• 1 pound flank steak, sirloin, or skirt steak
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon toasted sesame oil
• 1 teaspoon neutral cooking oil, such as canola or avocado oil

For the sauce

• 3 tablespoons low-sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon water or unsalted beef broth
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 2 teaspoons cornstarch
• 1 teaspoon grated fresh ginger
• 2 garlic cloves, finely minced
• 1/4 teaspoon freshly ground black pepper

For the stir-fry

• 1 tablespoon neutral cooking oil, plus more if needed
• 5 cups broccoli florets
• 1/4 cup water
• 1 scallion, thinly sliced, for serving
• 1 teaspoon toasted sesame seeds, optional

How to Make Broccoli Beef

1. Slice the beef correctly

Pat the beef dry and slice it into strips about 1/8 inch thick, cutting across the grain. If the steak is difficult to slice thinly, place it in the freezer for 20–25 minutes first. The firmer texture makes it easier to cut evenly.

Cutting across the grain shortens the muscle fibers, which makes the finished beef easier to chew. Try to keep the pieces similar in thickness so they cook at the same speed.

2. Marinate the beef for 10 minutes

Place the sliced beef in a bowl and mix with 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and 1 teaspoon neutral oil. Let it stand for 10 minutes while you prepare the vegetables and sauce.

The cornstarch forms a thin coating that helps protect the beef from direct heat and gives it a lightly silky exterior. This short marinade is enough; a much longer marinade can make the surface pasty because of the starch.

3. Mix the sauce before cooking

Whisk the 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon water, brown sugar, rice vinegar, 2 teaspoons cornstarch, ginger, garlic, and black pepper in a small bowl.

Stir until the cornstarch is completely dispersed. It settles quickly, so whisk the sauce again immediately before adding it to the pan. The sauce ratio is easy to remember: 3 parts soy sauce, 2 parts oyster sauce, and 1 part water, with sugar and vinegar added for balance.

4. Cook the broccoli first

Heat a large skillet or wok over medium-high heat for about 2 minutes. Add 1 tablespoon oil, then add the broccoli in a mostly single layer. Stir-fry for 2 minutes.

Add 1/4 cup water and cover the pan. Steam the broccoli for 2–3 minutes, until it is bright green and can be pierced with a fork but still offers resistance. Transfer it to a plate.

Removing the broccoli before cooking the beef prevents it from becoming soft while the meat browns. If your pan is small, cook the broccoli in two batches so it sears rather than steams.

5. Sear the beef in batches

Let the empty pan heat for another 30 seconds. Add the marinated beef in a single layer, leaving space between pieces. Cook for 60–90 seconds on the first side, then stir and cook for another 30–60 seconds.

Transfer the beef to the plate with the broccoli. Repeat with a second batch if necessary, adding 1 teaspoon oil only if the pan looks dry. The beef should be browned at the edges and just cooked through; overcooking at this stage makes thin slices tough.

6. Finish the sauce and combine

Reduce the heat to medium. Give the sauce another stir and pour it into the pan. Let it bubble for 30–60 seconds, stirring constantly, until it thickens enough to lightly coat a spoon.

Return the beef and broccoli to the pan. Toss for 60–90 seconds, just long enough to coat everything and warm the centers. If the sauce becomes thicker than you want, add water 1 tablespoon at a time.