Beef and broccoli is a popular Chinese takeout dish and it’s one of the EASIEST takeout recipes to make at home! With only a few pantry ingredients, you’ll be enjoying this beef and broccoli recipe quicker than ordering in.
Key Ingredients & Tips for the BEST Beef & Broccoli
As mentioned, beef and broccoli come together pretty quickly with just a few ingredients. The secret to a great beef and broccoli comes in the prep!
- What Cut of Beef to Use: The best type of cuts to use for this stir-fry is lean pieces of beef. This could be beef flank, top round, flank steak, or top sirloin. They’re perfect when they’re cut thinly and tenderized because they cook up quickly!
- The Way You Cut Matters: We want to give ourselves as much opportunity to make this meat tender, and that includes how we cut it too. We want the muscle fibers to be as short as possible, so you need to cut against the grain at about 45° angle. You can pop the meat in the freezer for 15 minutes to get it slightly frozen - it’s much easier to cut thinly when it’s partially frozen.
- The Two Tenderizers: For this recipe, we’re using two types of tenderizers that leave the beef velvety smooth. If you’ve ever wondered how Chinese restaurants get that SUPER tender texture, it’s from cornstarch and / or baking soda… and we’re using a bit of both!
What is the Beef & Broccoli Sauce Made of?
This beef and broccoli sauce recipe has layers of sweet, salty, and nutty flavors perfectly balanced.
I love using beef stock as a quick boost of flavor (you can also sub. for chicken stock). Soy sauce adds umami and saltiness, while dark soy sauce adds that striking dark color that makes you drool!
The last umami bomb comes from the oyster sauce that’s sweet and savory at the same time. To thicken up the sauce, simply pour in a cornstarch slurry before tossing in the star ingredients: beef and broccoli. Then, voila! Get ready to feast!
Complete Your Meal With Other Takeout Favorites!
- Best EVER Chicken Pad Thai (30 Minutes or Less!)
- 5-Minute Qucik Egg Fried Rice (Easiest Fried Rice EVER!)
- Stir-Fry Eggplant Tofu (Better Than Takeout!)
- Drunken Noodles (Quick & Easy!)
- Vegetarian Udon Stir-Fry (20 Minutes or Less!)
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BEST Beef & Broccoli Recipe
- 1 pound beef flank thinly cut against the grain
- ½ teaspoon baking soda
- 1 tablespoon cornstarch
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons Shaoxing wine
- ½ teaspoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon brown sugar
- ½ teaspoon white pepper
- 1 ⅓ cup beef stock or chicken stock
- 1 broccoli head cut into florets
- ½ medium onion thinly sliced
- 1 teaspoon ginger minced
- 5 garlic cloves minced
- ½ teaspoon chili flakes optional
- ⅓ cup low-sodium soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 teaspoons sesame oil
- ¼ teaspoon salt* see notes
- 2 tablespoons sesame seeds optional for garnish
- In a mixing bowl, combine the beef and marinade ingredients. Marinate for at least 15 minutes while preparing the rest of the ingredients.
- In a bowl, combine the sauce ingredients. Set aside.
- In a medium-sized pot, bring water to a boil. Blanch broccoli by cooking them in the boiling water for about 1 minute, or until they’re tender but still crunchy. Drain and submerge under cold water to keep broccoli bright green and tender. Set aside.
- Heat a large pan or wok on medium-high heat. Add about 1 tablespoon of oil then add in the marinated beef. Work in batches if needed to prevent overcrowding the pan. Cook beef until it’s about 80% done, then remove from the pan and set aside.
- In the same pan, add in onions and cook for a few seconds, or until the onions are tender. Add in ginger, garlic, and chili flakes, then saute for a few more seconds. Carefully, pour the soy sauce along the edges of the pan to create a wok to create a char. Stir together then pour in the sauce and bring to a simmer.
- In a small bowl, combine the cornstarch and water then pour it into the pan.
- Reduce heat to medium, stir together, then add beef and broccoli back in. Finish with sesame oil and salt, if needed. Mix until everything is well coated in the sauce. If the sauce is too thick, you can add a splash of water. If the sauce is too runny, you can add a little more cornstarch slurry. Serve immediately and enjoy!
- Beef: If beef flank isn't available, you could use top round instead. Just make sure to cut against the grain for extra tender meat and thinly so it cooks quickly. Cut your beef while it's still a little frozen and you'll get super thin cuts of beef easily!
- Regular / Low-Sodium vs Dark Soy Sauce: Regular and light soy sauces are the most common and used for the salty flavor it adds to food. Dark soy sauce, on the other hand, is used for the deep rich color it gives food. You can typically find it at local Asian markets. I highly recommend using it, however, if you omit it, keep in mind that your dish will come out significantly lighter in color.
- Salt: Omit the salt from the recipe if you’re using regular soy sauce (not low sodium) and / or regular sodium beef broth. It may already have enough salt and if it doesn’t, you can always add it towards the end if it’s needed!
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and provided for informational purposes. Nutrition may vary based on product availability, methods of preparation, origin, and freshness of ingredients, etc. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
I forgot about adding the stock and added water at the end cause the sauce was so thick. It was a mistake I made Haha!… but it still tasted delicious!