Why This Beef And Broccoli Is So Good

I love this Beef and Broccoli recipe because not only does it taste just as good as takeout, but it’s also healthier and takes just as much time as it takes to drive down to pick up the takeout version! My personal preference is that I don’t like a heavier stickier sauce that you find at those takeout restaurants. I actually think that the lighter sauce compliments the lean steak cut and broccoli, and it has just enough of that nostalgic flavor that you’ll keep wanting to make this over and over again!

What Makes This Beef and Broccoli So Easy?

The magic part about this Beef and Broccoli is the sauce, which is made with chicken broth, soy sauce, aromatics, and a touch of sesame oil to emulate that restaurant style taste. Additionally, everything comes together in one pan, with not a lot of prep, and even less cleanup! Additionally, even if you don’t manage to finish everything, it somehow tastes even better as leftovers!

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What You’ll Need To Make Beef and Broccoli

Stir Fry

• 1 lb thinly sliced flank steak
• 1 tbsp shaoxing wine
• ½ tsp salt
• 1 tbsp cornstarch
• 2 cups broccoli florets

Beef & Broccoli Sauce

• ½ cup chicken broth
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 2 tsp sugar
• 1 tsp cornstarch mixed with 1 tbsp water (slurry)

Optional Garnish

• Rice, for serving

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How to Make Beef and Broccoli

Place thinly sliced flank steak in a bowl and marinate with shaoxing wine, salt, and cornstarch. Let sit for 15 minutes.

In another bowl, mix chicken broth, soy sauce, sesame oil, ginger, garlic, and sugar. Stir and set aside.

Heat oil in a pan over medium-high heat. Add marinated steak and stir-fry until it’s about 80% cooked through. Remove and set aside.

In the same pan, add broccoli and a splash of water. Cover and steam for 1 minute until bright green.

Return the steak to the pan and pour in the sauce. Simmer until everything is heated through.

Stir in your cornstarch slurry and cook until the sauce thickens and coats everything evenly.

Serve hot over a bowl of fresh rice.

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Tips & Variations

I know it may seem weird to pull out your steak that’s still pink on the outside, but trust me this is to prevent overcooking. The beef will finish in the sauce and be super tender and juicy!

If you don’t have fresh broccoli on hand, you can use frozen broccoli too. If you do end up using frozen broccoli thaw it first and pat it dry before stir frying.

This sauce is super versatile! You can use any protein in this stir fry and it’ll also taste like the takeout version of their respective proteins! For example, the chicken and broccoli sauce will taste the same, as will the shrimp and broccoli.

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Frequently Asked Questions

Can I use a different cut of beef?

Yes! While flank steak is ideal for its tenderness when sliced thin, you can also use skirt steak, sirloin, or even pre-sliced stir fry beef from the store! The velveting process will make any cut of steak super lean.

Can I make this dish ahead of time?

Absolutely! Beef and Broccoli reheats well and, in my opinion, tastes even better the next day! Just make sure to store it in an airtight container and microwave for 2 minutes to reheat it.

Is there a substitute for shaoxing wine?

You can use dry sherry or just omit it. It won’t taste quite the same, but it will still taste amazing.

What if I don’t have chicken broth?

You can substitute with water! I use broth to add umami flavor and additional depth of flavor, but if you don’t have it, water works just fine.

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Try These Next

If you’re craving more Chinese takeout dishes, try my Beijing Beef!

Need something reliable on the weeknights? You need to cook my Mongolian Beef!

When you want something special for a busy day, try out my Caramelized Pork Belly!