If there’s one dish that never fails to hit the spot for me, it’s beef broccoli. Its tender strips of beef coated in a glossy, savory sauce and mixed with perfectly cooked broccoli florets is just comfort in a bowl.
Whether you’re making it for a weeknight dinner or meal prep, this dish comes together easily and delivers that classic Chinese takeout flavor we all love, but fresher and more customizable.
What Cut of Beef to Use
The key to great beef broccoli starts with choosing the right cut of beef. I like to use flank steak, sirloin, or ribeye, sliced thinly against the grain. These cuts cook quickly and stay tender when handled properly.
If you want that melt-in-your-mouth texture you get from your favorite takeout, here’s a trick: velveting.
What Is Velveting (and Why It Works)
Velveting is a Chinese cooking technique that keeps meat tender and juicy, even after stir-frying. I swear by it for dishes like beef broccoli.
Here’s what I do: marinate the sliced beef with a bit of soy sauce, cornstarch or baking soda, oil, and sometimes a splash of rice wine for about 20 minutes before cooking.
That thin layer of starch creates a protective coating that locks in moisture when the beef hits the hot wok. It’s the secret behind that silky texture and glossy finish.
Tips for Cooking and Prepping
If you’ve ever had soggy broccoli or tough beef in your stir-fry, timing is everything. I always parboil or steam the broccoli briefly before stir-frying, just until it turns bright green and slightly tender.
Then, I set it aside while I cook the beef. This way, both components are perfectly cooked by the time you toss them together in the sauce.
When stir-frying, use high heat. You want that quick sear to lock in the beef’s juices and caramelize the sauce. Don’t overcrowd the pan. Cook the beef in batches if you need to.
I also make a little extra sauce to toss over rice or noodles later. It’s that glossy, savory mix of soy sauce, oyster sauce, garlic, and a hint of sugar that makes this dish addictively good.
Fresh or Frozen Broccoli?
Fresh broccoli works best for texture. It stays crisp-tender and vibrant.
But if you’re short on time, frozen broccoli is totally fine. Just thaw it completely and pat it dry before adding it to the pan, or it’ll release too much water and make the sauce thin.
Meal Prep Tips
Beef broccoli is one of my go-to meal prep recipes. It reheats beautifully and keeps well for up to 4 days in the fridge. Store the beef, sauce, and rice separately if possible to prevent sogginess.
If you’re planning ahead for the week, make a double batch of the sauce — it keeps in a jar for up to a week in the fridge and can be used for quick stir-fries or noodle bowls.
Serving Suggestions
I usually serve beef broccoli with steamed jasmine rice because it soaks up all that flavorful sauce perfectly. But when I’m craving something different, I toss the beef and broccoli into stir-fried noodles and add a bit more sauce for a heartier meal.
If you want to make it lighter, try serving it over cauliflower rice or quinoa. It’s surprisingly satisfying while keeping things low-carb.
Stir-Fry Beef with Broccoli Recipe
Image credit: @theforkedspoon
Ingredients
For the Beef Marinade
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon vegetable oil
- 1 teaspoon rice wine or dry sherry (optional)
For the Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- ½ cup beef broth or water
- 1 teaspoon sesame oil
For the Stir-Fry
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 head broccoli, cut into florets (about 3 cups)
- 1 teaspoon grated ginger (optional)
Instructions
- Marinate the beef. In a bowl, combine sliced beef with soy sauce, cornstarch, oil, and rice wine. Let it sit for 20 minutes to tenderize the meat.
- Prepare the sauce. In a small bowl, whisk together oyster sauce, soy sauce, cornstarch, brown sugar, beef broth, and sesame oil. Set aside.
- Blanch the broccoli. Boil or steam the broccoli for 1–2 minutes until bright green and slightly tender. Drain and set aside.
- Cook the beef. Heat oil in a large wok or skillet over high heat. Add the beef in batches and stir-fry until browned but not overcooked. Remove and set aside.
- Combine everything. Add garlic (and ginger, if using) to the same pan and sauté for a few seconds. Pour in the sauce and simmer until thickened. Return beef and broccoli to the pan, toss to coat, and cook for another minute.
- Serve. Spoon over hot steamed rice or toss with stir-fried noodles.
Featured image credit: @nomnompaleo
