Description
A quick, one-pot beef and broccoli recipe that delivers restaurant-quality flavor with minimal cleanup. Tender beef and crisp broccoli are coated in a savory, garlicky sauce, ready in just 30 minutes.
Ingredients
Scale
- 1.5 lbs beef chuck steak or flank steak, cut into thin bite-sized strips
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce (for marinating)
- 1 tablespoon vegetable oil
- 1/4 cup soy sauce (for sauce)
- 1/2 cup beef broth
- 2 tablespoons oyster sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
- 3 cups broccoli florets
- 1/4 cup water
Instructions
- Pat beef strips dry with paper towels. Toss with 1 tablespoon soy sauce and 2 tablespoons cornstarch until coated. Let sit while prepping veggies.
- In a small bowl, whisk together 1/4 cup soy sauce, beef broth, oyster sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and red pepper flakes. Set aside.
- Heat vegetable oil in a large skillet over medium-high heat. Add beef in a single layer (cook in batches if necessary) and sear for 2-3 minutes per side until browned. Remove beef and set aside.
- Reduce heat to medium. Add broccoli florets to the skillet. Pour in 1/4 cup water, cover, and steam for 2-3 minutes until tender-crisp. Uncover and let water evaporate.
- Return beef to the skillet with the broccoli. Pour the sauce mixture over everything and stir to coat.
- Simmer for 2-3 minutes until the sauce thickens and becomes glossy. Taste and adjust seasoning if needed.
- Serve immediately over steamed white rice or cauliflower rice. Garnish with sesame seeds and green onions if desired.
Notes
Pat the beef dry before marinating to ensure a good sear. Do not crowd the pan when searing beef to avoid steaming. Use fresh ginger and garlic for best flavor. The sauce will thicken as it simmers; if it remains too thin, simmer longer or add a cornstarch slurry. Leftovers keep in the fridge for up to 4 days but do not freeze well due to broccoli texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450
- Sugar: 10
- Sodium: 800
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 40
- Fiber: 3
- Protein: 30
Keywords: beef and broccoli, one pot dinner, weeknight dinner, easy recipe, chinese food, quick meals, healthy dinner, gluten-free option