Beef and Broccoli
Make this easy beef and broccoli stir-fry at home in under 30 minutes! Tender beef slices and crisp broccoli are coated in a savory, garlicky sauce for a healthier, better-than-takeout meal. Perfect for weeknights, meal prep, and gluten-free options.
- Prep Time: 10min
- Cook Time: 15min
- Total Time: 25min
- Yield: 4servings
- Category: Dinner, Main Course
- Method: Stir-Fry
- Cuisine: Chinese-American
- Diet: Gluten Free
Ingredients
- 1 lb beef (flank steak or sirloin), thinly sliced against the grain
- 3 cups broccoli florets
- 2 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp oyster sauce (or hoisin/Worcestershire substitute)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp brown sugar
- 1 tbsp cornstarch (plus 1 tsp for slurry)
- ½ cup beef broth
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- ¼ tsp red pepper flakes (optional)
Instructions
- Prepare the Beef – Toss thinly sliced beef with cornstarch and set aside for 10 minutes.
- Blanch the Broccoli – Boil water, blanch broccoli for 30 seconds, then drain.
- Make the Sauce – Whisk soy sauce, oyster sauce, beef broth, brown sugar, and sesame oil in a small bowl.
- Cook the Beef – Heat vegetable oil in a wok or pan over high heat. Sear the beef until browned. Remove and set aside.
- Stir-Fry – In the same pan, sauté garlic and ginger until fragrant. Add the beef back along with the sauce. Stir in broccoli.
- Thicken the Sauce – If needed, mix 1 tsp cornstarch with 2 tbsp water and stir into the pan. Cook until the sauce thickens.
- Serve – Enjoy hot over rice or noodles.
Notes
- Protein Swap – Use chicken, shrimp, or tofu instead of beef.
- Spicy Option – Add Sriracha or extra red pepper flakes.
- Low-Carb Version – Serve with cauliflower rice.
- Storage – Refrigerate for up to 4 days or freeze for 3 months.
Find it online: https://thefamilycooking.com/beef-and-broccoli/
