Description

Craving a quick, savory dish that rivals your favorite Chinese takeout? Beef with Broccoli features tender flank steak and crisp broccoli coated in a flavorful soy-oyster sauce, served over chow mein noodles. Rated 4.0/5 from 250 reviews, this easy recipe yields 4 servings, perfect for a fast weeknight dinner or a homemade takeout experience

Ingredients

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Beef with Broccoli uses simple, bold ingredients for a takeout-style result. Here’s what you’ll need for 4 servings:

½ cup low-sodium soy sauce: Provides umami and saltiness for the marinade and sauce.
¼ cup cornstarch: Thickens the sauce and tenderizes the beef.
3 tablespoons sherry: Adds depth and slight sweetness to the marinade.
2 tablespoons brown sugar: Balances flavors with sweetness.
1 tablespoon minced fresh ginger: Brings warm, zesty flavor.
2 cloves garlic, minced: Infuses savory depth.
1 pound flank steak, trimmed of fat and sliced very thin against the grain: Tender, quick-cooking protein.
3 tablespoons peanut or olive oil: For stir-frying.
1 pound broccoli florets: Adds crisp, green texture.
¼ cup beef broth: Enhances the sauce’s richness.
¼ cup oyster sauce: Contributes savory, slightly sweet depth.
Salt, as needed (use sparingly): Seasons to taste.
Chow mein noodles, for serving: Provides a classic takeout-style base.

Why These Ingredients Matter

Flank Steak: Thinly sliced for tenderness and quick cooking, a staple in stir-fries.
Soy and Oyster Sauce: Create a savory, umami-packed sauce, essential for authentic flavor.
Broccoli: Adds crunch and balances the rich beef and sauce.
Cornstarch: Ensures a glossy, thickened sauce and velvety beef texture.

Substitutions and Variations

Low-Sodium Soy Sauce: Swap with tamari or coconut aminos for gluten-free or lower sodium.
Cornstarch: Use arrowroot powder or tapioca starch.
Sherry: Replace with rice wine, dry white wine, or apple juice with 1 teaspoon vinegar.
Brown Sugar: Substitute with honey or maple syrup.
Ginger: Use ½ teaspoon ground ginger.
Garlic: Swap with ½ teaspoon garlic powder.
Flank Steak: Replace with sirloin, skirt steak, or tofu for vegetarian.
Peanut/Olive Oil: Use vegetable oil or sesame oil (for stronger flavor).
Broccoli: Swap with broccolini, snap peas, or green beans.
Beef Broth: Use vegetable broth or water with bouillon.
Oyster Sauce: Replace with hoisin sauce or a mix of soy sauce and 1 teaspoon sugar.
Chow Mein Noodles: Serve with steamed rice, quinoa, or zucchini noodles for low-carb.
Gluten-Free: Use gluten-free soy sauce/tamari and confirm oyster sauce and noodles are gluten-free.
Flavor Variations:
- Spicy Beef with Broccoli: Add ½ teaspoon red pepper flakes or 1 tablespoon sriracha to the sauce.
- Veggie-Packed Stir-Fry: Include ½ cup sliced bell peppers or mushrooms with the broccoli.
- Sesame Beef with Broccoli: Add 1 teaspoon toasted sesame oil and 1 tablespoon sesame seeds.
- Chicken with Broccoli: Swap beef with 1 pound thinly sliced chicken breast.
- Garlic Lover’s Stir-Fry: Increase garlic to 4 cloves for extra punch.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: ½ cup soy sauce, ¼ cup cornstarch, 3 tablespoons sherry, 2 tablespoons brown sugar, 1 tablespoon ginger, 2 cloves garlic, 1 pound flank steak, 3 tablespoons oil, 1 pound broccoli, ¼ cup beef broth, ¼ cup oyster sauce, salt, chow mein noodles.
Mince ginger and garlic; trim and slice flank steak thinly against the grain; cut broccoli into bite-sized florets.

Tip: Freeze beef for 15-20 minutes for easier slicing; prep ingredients in advance for quick cooking.

Step 2: Prepare Marinade

In a bowl, mix ½ cup low-sodium soy sauce, ¼ cup cornstarch, 3 tablespoons sherry, 2 tablespoons brown sugar, 1 tablespoon minced ginger, and 2 cloves minced garlic.
Pour half the marinade over the sliced beef in a bowl; toss with your hands to coat. Reserve the remaining marinade.

Tip: Ensure beef is evenly coated; whisk marinade until cornstarch dissolves.

Step 3: Cook Broccoli

Heat 3 tablespoons peanut or olive oil in a heavy skillet or wok over high heat.
Add 1 pound broccoli florets; stir-fry for 1 minute until bright green.
Remove broccoli to a plate.

Tip: Keep heat high for quick cooking; don’t overcook broccoli to maintain crunch.

Step 4: Cook Beef

Let the skillet get very hot again.
Using tongs, add beef in a single layer; spread out and let cook without stirring for 1 minute to brown.
Turn beef and cook for another 30 seconds.
Remove to a clean plate.

Tip: Cook beef in batches if needed to avoid overcrowding; browning adds flavor.

Step 5: Make Sauce

Pour reserved marinade, ¼ cup beef broth, and ¼ cup oyster sauce into the skillet.
Cook over high heat, stirring, until the sauce starts to thicken, about 1-2 minutes.

Tip: Stir constantly to prevent lumps; sauce should be glossy and slightly thickened.

Step 6: Combine and Serve

Return beef and broccoli to the skillet; toss to coat in the sauce.
Season with salt sparingly, if needed.
Serve hot over prepared chow mein noodles, about 1 cup beef-broccoli mixture per serving.

Tip: Toss quickly to coat evenly; prepare noodles just before serving for best texture.