Beef and Broccoli: A Quick and Easy Recipe: 1 Minute to a Delicious Beef and Broccoli Dinner

Beef and broccoli is a beloved classic in home kitchens and Chinese restaurants alike. This stir-fry blends tender strips of beef with crisp, vibrant broccoli and a savory sauce—delivering big flavors in just about 30 minutes. Perfect for busy weeknights, it’s a dish that pairs beautifully with steamed rice or even cauliflower rice for a lighter touch. The secret to a truly great beef and broccoli? Slicing the beef thinly against the grain and flash-cooking in a hot pan, ensuring it stays juicy and tender.

Ingredients:

1. 1 lb flank steak, thinly sliced
2. 2 cups broccoli florets
3. 2 tbsp vegetable oil
4. 2 garlic cloves, minced
5. 1-inch piece ginger, finely grated
6. ¼ cup low-sodium soy sauce
7. 2 tbsp oyster sauce
8. 1 tbsp cornstarch
9. ½ cup beef broth or water
10. 1 tsp brown sugar
11. 1 tsp sesame oil (optional)
12. 2 green onions, for garnish

Instructions:

1. Marinate the beef: In a bowl, combine sliced beef, 1 tbsp soy sauce, and cornstarch. Mix and set aside while you prep the broccoli and sauce.
2. Blanch the broccoli: Boil water and quickly blanch the florets for 1-2 minutes, then drain and rinse under cold water to keep them vibrant and crisp.
3. Prepare the sauce: Whisk together remaining soy sauce, oyster sauce, beef broth, brown sugar, and sesame oil.
4. Stir-fry: In a hot skillet or wok, heat oil. Sear the beef for 1-2 minutes per side (do this in batches if needed), then remove and set aside.
5. Add a little more oil, sauté garlic and ginger until fragrant, about 30 seconds. Toss in the broccoli and stir-fry for another minute.
6. Return beef to the pan, pour in the sauce, and stir everything together. Cook for another 2-3 minutes until the sauce thickens and everything is coated well.
7. Garnish with sliced green onions. Serve immediately over rice.

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Tips 1:

For best results, use high heat and a wok or large sauté pan to achieve that signature stir-fry flavor without steaming the ingredients. Also, slice the beef as thinly as possible—freezing it for 15 minutes beforehand makes this easier.

FAQ

Q: What is the best cut of beef for beef and broccoli?

A: Flank steak is most popular for its tenderness and flavor, but sirloin or skirt steak are good alternatives if sliced thinly against the grain.

Q: Can I use frozen broccoli?

A: Yes, just thaw and pat dry before cooking. Though fresh broccoli gives a better texture, frozen works in a pinch.

Q: How do I keep beef tender in stir-fry?

A: Marinate with cornstarch and slice very thin. Quick cooking over high heat also keeps it juicy.

Q: Are there healthier alternatives to oyster sauce?

A: You can use mushroom-based sauces or low-sodium soy sauce to reduce sodium or for a vegetarian option.

Q: Can I meal-prep beef and broccoli?

A: Absolutely! Store the cooked beef and broccoli separately from the sauce to keep textures fresh—reheat and combine just before serving.