Go Back
Close-up of a plate with beef and broccoli in sauce, served with rice, captioned "Beef and Broccoli: Every Chinese food lover should try.

Beef & Broccoli

An easy one-pan beef and broccoli stir fry that feeds the whole family and is ready in 40 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 2/3 c. low-sodium soy sauce divided
  • Juice of 1/2 lime
  • 3 tbsp. packed brown sugar divided
  • 2 tbsp. cornstarch divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. sirloin steak sliced thinly against the grain
  • 2 tbsp. vegetable oil
  • 3 cloves garlic minced
  • 1/3 c. low-sodium beef or chicken broth
  • 2 tsp. Sriracha optional
  • 1 head broccoli cut into florets
  • Sesame seeds for garnish
  • Thinly sliced green onions for garnish

Method
 

  1. In a medium bowl, whisk together 1/3 cup of soy sauce, lime juice, 1 tablespoon brown sugar, and 1 tablespoon cornstarch until combined.
  2. Add sliced steak pieces, season with salt and pepper, and toss until steak is coated with the sauce. Marinate in the bowl for 20 minutes.
  3. In a large skillet over medium-high heat, heat the vegetable oil. Add the steak slices in a single layer, working in batches if needed. Cook until seared, about 2 minutes per side. Remove the steak and set aside.
  4. Stir in garlic, and cook until fragrant, about 1 minute.
  5. Stir in the remaining 1 tablespoon cornstarch until the garlic is coated.
  6. Next stir in the beef (or chicken) broth, the remaining 2 tablespoons brown sugar, the remaining 1/3 cup of soy sauce, and Sriracha. Bring this mixture to a simmer. Add the broccoli florets and simmer until they're tender, for about 5 minutes.
  7. Season the sauce with salt and pepper (if necessary), and return the steak to the skillet.
  8. Garnish with sesame seeds and green onions before serving.

Notes

  • Use flank steak, pre-cut beef strips, or “beef for stir fry” for this dish.
  • Slice very thin cuts of beef, about 1/4 inch. Keep in mind that the thinner you slice the beef, the more tender it will be.
  • Slice the beef against the grain. You'll notice long lines of muscle fibers in the beef. You'll want to cut perpendicular to those lines so the beef is more tender and it will be easier to chew.
  • Toss the sliced beef with corn starch prior to searing to soften and tenderize the beef. This is a common step in many Chinese dishes.
  • Be sure that you don't overcook the beef slices- just sear them until they’re browned. Overcooking will make them hard to chew.
  • Serve this dish with a bowl of white rice, egg rolls, or edamame for a fuller meal.