Beef and Broccoli Recipe

Ben Carraoli

I have to admit, I’m a huge fan of classic Chinese takeout dishes, and making Beef and Broccoli at home has quickly become one of my favorite kitchen adventures. The first time I tried it, I was amazed at how tender the beef turned out and how the sauce clung perfectly to each broccoli floret.

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Prep Time 10

Cook Time 15

Servings: 4

Ingredients Method Notes

Ingredients

Beef – Flank steak is my go-to for stir fry because it’s lean tender, and slices easily. Alternatives include Top Sirloin, Top Round, or Tri-Tip. Ribeye works too if you want extra richness.
Broccoli – Fresh broccoli florets work best. Frozen broccoli tends to get mushy and dilutes the sauce making the dish less flavorful.
Garlic – Freshly minced garlic adds essential aroma and depth. Avoid pre-minced jars for maximum flavor.
Ginger – Fresh ginger is key for that authentic stir-fry zing; use sparingly to avoid overpowering.
Soy Sauce – Low sodium is best to control salt levels. Tamari is a great gluten-free alternative.
Brown Sugar – Adds the right hint of sweetness to balance the soy sauce and ginger.
Cornstarch – Thickens the sauce beautifully and gives it that glossy finish.
Sesame Oil – Adds authentic nutty flavor.
Water – Helps soften broccoli and adjust sauce consistency.

Method

First, I freeze the steak for about 30 minutes to make it easier to slice thinly against the grain. Thin strips, about 1/8″ to 1/4″, cook quickly and stay tender.
Mix soy sauce, brown sugar, minced garlic, ginger, sesame oil, water, and cornstarch. I simmer it for a few minutes to let the flavors meld and thicken slightly.
I sauté fresh broccoli in a hot skillet with a splash of water until bright green and tender-crisp, then remove it to avoid overcooking.
Next, I sear the beef strips in the same skillet on high heat. This locks in juices and flavor without steaming the meat.
Finally, I return the broccoli to the pan, pour in the sauce, and stir everything until the sauce thickens and evenly coats the beef and broccoli.

Notes

I always slice beef thinly for tender, quick-cooking pieces.
Using fresh broccoli keeps the dish crisp and vibrant.
I make sure my pan is hot before adding beef to get a perfect sear.
Don’t overcrowd the skillet; it prevents proper browning.