The air is getting cooler. The evenings are shorter. It is 6pm. You just walked through the door. You need a warm meal. This Chinese Beef and Broccoli is perfect. It is faster than takeout. It is fresher and vibrant. Dinner is ready in 25 minutes. Your family will love it. It is a great end to the day.
You do not need to call for delivery tonight. This recipe delivers everything you crave. It is savory, sweet, and totally satisfying. The beef is tender and juicy. The broccoli stays bright and crisp. It is a balanced meal in one pan. You can feel good about serving this. It is a high-protein win for everyone.
Why This Recipe Is a Winner
This recipe is a total game-changer for your busy kitchen. It fits perfectly into your weeknight dinner routine this fall. You only need one large pan for the whole meal. This means cleanup is a total breeze at the end of the night. This dish is packed with lean, high-quality protein. It keeps everyone full and satisfied until breakfast. Your family will absolutely love the savory-sweet glaze on every bite. It is much healthier than the local takeout place down the street. You have total control over the ingredients in your kitchen. It is budget-friendly and uses simple staples you likely have.
Simple Cooking Method
You will start by searing the beef until it is golden. Then you steam the broccoli in the same pan. This keeps the vitamins in and the mess down. The sauce thickens in just a couple of minutes. It is a very simple and straightforward process. Even beginners can master this dish on the first try. You will feel like a pro chef in your own home. There are no complicated techniques or fancy tools required here. Just a hot pan and a few fresh ingredients. You can do this with confidence tonight.
Simple Ingredients
Most of these items are likely in your pantry already. Fresh produce makes this meal shine during the harvest season.
- 1 pound flank steak, thinly sliced against the grain
- 2 cups fresh broccoli florets
- 2 tablespoons vegetable oil
- 1/2 cup soy sauce
- 1/3 cup packed brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1/4 teaspoon ground black pepper
Step-by-Step Directions
- In a small mixing bowl, whisk together the soy sauce, brown sugar, minced garlic, ginger, and black pepper until the sugar is dissolved.
- In a separate small container, mix the cornstarch and cold water to create a smooth slurry.
- Heat the vegetable oil in a large wok or skillet over high heat until shimmering.
- Add the sliced beef in a single layer and sear without moving for 2 minutes, then flip and cook for an additional minute until browned; remove beef from the pan and set aside.
- Add the broccoli florets to the same pan with 2 tablespoons of water, cover with a lid, and steam for 2 minutes until bright green and tender-crisp.
- Return the beef to the pan and pour the soy sauce mixture over the ingredients.
- Stir in the cornstarch slurry and cook for 1 to 2 minutes, tossing constantly, until the sauce has thickened and glossily coats the beef and broccoli.
- Remove from heat and serve immediately over rice or noodles.
Best Ways to Enjoy It
Serve this dish over a bed of fluffy white rice. You can also use brown rice for extra fiber. Quinoa or rice noodles are other great options for variety. Top it with toasted sesame seeds for a little crunch. Sliced green onions add a lovely fresh pop of color. It looks beautiful and vibrant when you bring it to the table. Set the table, light a small candle, and enjoy. This is a meal you can truly feel proud to serve. It makes any regular Tuesday feel like a special occasion. Your family will love the restaurant-quality feel at home.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge. They stay fresh and delicious for up to four days. Reheat them in a skillet for the best possible texture. This helps keep the broccoli tender-crisp and the beef juicy. You can also use a microwave for a quick work lunch. This recipe is fantastic for meal prep for the week ahead. The flavors actually get better as they sit together. It is a great way to save time and money. Simply pack them into containers for an easy grab-and-go meal.
Tips for Best Results
- Slice your beef against the grain for maximum tenderness.
- Use a very hot pan to get a beautiful sear.
- Do not crowd the beef in the pan while cooking.
- Cook in batches if your skillet is small.
- Freshly grated ginger makes a huge difference in flavor.
- Use frozen broccoli if you are in a big rush.
- Steam frozen broccoli for just one extra minute.
- Whisk the sauce well before you pour it in.
- Have all your ingredients prepped before you start the heat.
Ways to Switch It Up
- Add sliced red bell peppers for extra color and crunch.
- Use honey or maple syrup instead of brown sugar.
- Swap the beef for thinly sliced chicken breast or shrimp.
- Add a pinch of red pepper flakes for a spicy kick.
- Toss in some cashews or peanuts for a nutty texture.
- Use tamari instead of soy sauce for a gluten-free version.
Common Questions
What is the best cut of beef for this?
Flank steak is the traditional choice for a good stir-fry. It stays tender and cooks very fast over high heat. You can also use sirloin or flat iron steak. Just be sure to slice it very thin for the best results.
Can I use frozen broccoli instead of fresh?
Yes, you definitely can use frozen florets for this recipe. Just thaw them slightly before you add them to the pan. They might be a little softer than fresh broccoli. The sauce will still make them taste amazing for a quick dinner.
How do I make the sauce thicker?
The cornstarch slurry is the key to a thick, glossy sauce. Make sure the sauce comes to a simmer after adding it. If it is still too thin, add more slurry. Always mix cornstarch with cold water first to avoid any lumps.
I hope this quick dinner brings a little ease to your busy week. It is so satisfying to make a meal the whole family loves. Happy cooking!
— Katie Wood
Ingredients
- 1 pound flank steak, thinly sliced against the grain
- 2 cups fresh broccoli florets
- 2 tablespoons vegetable oil
- 1/2 cup soy sauce
- 1/3 cup packed brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger
- 1 tablespoon cornstarc h
- 2 tablespoons cold water
- 1/4 teaspoon ground black pepper
Instructions
- In a small mixing bowl, whisk together the soy sauce, brown sugar, minced garlic, ginger, and black pepper until the sugar is dissolved.
- In a separate small container, mix the cornstarch and cold water to create a smooth slurry.
- Heat the vegetable oil in a large wok or skillet over high heat until shimmering.
- Add the sliced beef in a single layer and sear without moving for 2 minutes, then flip and cook for an additional minute until browned; remove beef from the pan and set aside.
- Add the broccoli florets to the same pan with 2 tablespoons of water, cover with a lid, and steam for 2 minutes until bright green and tender-crisp.
- Return the beef to the pan and pour the soy sauce mixture over the ingredients.
- Stir in the cornstarch slurry and cook for 1 to 2 minutes, tossing constantly, until the sauce has thickened and glossily coats the beef and broccoli.
- Remove from heat and serve immediately over rice or noodles.
