Pin It My neighbor knocked on my door one Tuesday night holding a takeout container and said, try this, then tell me you still want to order delivery. Inside was beef and broccoli that tasted better than anything I'd paid twelve dollars for. She taught me her trick that week: a hot pan, a fast hand, and a sauce you can taste as you go. Now I make this bowl on repeat, and every time I do, I think about how the best recipes don't come from restaurants, they come from someone's kitchen, handed over still warm.
I started making this for my husband after he mentioned, casually, that he missed the beef and broccoli from a place near his old apartment. I didn't have the address, but I had ginger, garlic, and a decent guess. The first time I served it, he looked up after two bites and said, this is better. I don't know if it actually was, but I wrote the recipe down that night anyway.
Ingredients
- Flank steak or sirloin: Slice it thin and against the grain or it'll chew like rubber, a lesson I learned the expensive way.
- Soy sauce: This is your salt and your savor, use it in the marinade and again in the sauce for layers of flavor.
- Cornstarch: It tenderizes the beef in the marinade and thickens the sauce at the end, doing double duty without fuss.
- Rice vinegar: Just a tablespoon brings brightness and keeps the marinade from tasting flat.
- Sesame oil: A teaspoon is all you need for that nutty, toasted background note that makes everything taste more intentional.
- Oyster sauce: This is what gives the sauce its deep, sweet umami, if you skip it, you'll notice.
- Honey or brown sugar: A little sweetness balances the salty soy and rounds out the ginger's bite.
- Fresh ginger: Grate it fine so it melts into the sauce, sharp and warm without chunks.
- Garlic cloves: Mince them small and let them sizzle just until fragrant, not brown.
- Beef or chicken broth: This loosens the sauce and adds body, water works but broth tastes better.
- Broccoli florets: Steam them just until they turn bright green and still snap, nobody wants mushy broccoli.
- Jasmine or long grain rice: Fluffy rice is the base that soaks up all that glossy sauce.
- Vegetable oil: Use something with a high smoke point, this pan is going to get hot.
- Green onions: Slice them thin and scatter them on top for color and a mild onion finish.
- Toasted sesame seeds: Optional, but they add a little crunch and make the bowl look like you tried.
Instructions
- Marinate the beef:
- Toss the sliced beef with soy sauce, cornstarch, rice vinegar, and sesame oil in a medium bowl. Let it sit for 10 minutes while you prep everything else, the cornstarch will cling to the meat and give it a silky coating when it hits the heat.
- Mix the sauce:
- Whisk together soy sauce, oyster sauce, honey, grated ginger, minced garlic, and broth in a small bowl. Set it within arm's reach of the stove because once you start cooking, things move fast.
- Steam the broccoli:
- Steam the florets for 3 to 4 minutes until they're tender but still bright green. Rinse them under cold water to stop the cooking and keep that color vivid.
- Sear the beef:
- Heat oil in a large skillet or wok over high heat until it shimmers. Add the beef in a single layer and let it sit undisturbed for a minute or two, then flip and cook the other side until browned.
- Build the sauce:
- Pour the sauce mixture into the same hot pan and bring it to a simmer. Stir in the cornstarch slurry and cook for a minute or two until the sauce thickens and coats the back of a spoon.
- Bring it together:
- Return the beef to the pan and toss it in the sauce until every piece is glossy. Add the broccoli, toss gently, and let everything heat through for about a minute.
- Serve:
- Spoon the beef and broccoli over bowls of steamed rice. Garnish with sliced green onions and a sprinkle of sesame seeds if you have them.
Pin It One night I made this for a friend who was going through a breakup and didn't want to talk about it. We ate in silence, scraping our bowls clean, and she said, I think I just needed something warm that wasn't soup. I made her a second serving and sent her home with the leftovers. Sometimes a good meal doesn't fix anything, but it helps anyway.
How to Slice Beef for Stir Fry
Freeze the beef for about 20 minutes before slicing, it firms up just enough to cut thin, even strips. Look for the direction of the grain, those long muscle fibers running through the meat, then slice perpendicular to them. Cutting against the grain shortens the fibers and makes every bite tender instead of stringy. I learned this after ruining a pound of flank steak by slicing with the grain, and I've never made that mistake twice.
What to Do with Leftovers
Leftovers reheat beautifully in a hot skillet with a splash of water or broth to loosen the sauce. I've also tucked cold beef and broccoli into a wrap with a smear of hoisin and called it lunch. Sometimes I'll crack an egg into the leftovers and stir fry the whole thing together for a quick fried rice situation. The rice soaks up even more sauce overnight, so day two is honestly just as good as day one.
Simple Swaps and Add Ins
If you don't eat beef, chicken thighs or extra firm tofu work just as well, just adjust the cooking time so the tofu crisps and the chicken cooks through. Snap peas, bell pepper, or baby bok choy add color and crunch without changing the spirit of the dish. For a gluten free version, swap in tamari and check your oyster sauce label, some brands sneak in wheat.
- Try adding a pinch of red pepper flakes to the sauce if you like a little heat.
- Swap jasmine rice for cauliflower rice if you want something lighter.
- Double the sauce and keep extra in the fridge, it's good on everything from noodles to roasted vegetables.
Pin It This bowl has become my answer to tired weeknights and last minute guests, proof that you don't need a long ingredient list or hours at the stove to make something worth sitting down for. I hope it ends up in your regular rotation too.
Recipe Questions & Answers
- → What cut of beef works best?
Flank steak or sirloin are ideal choices. Slice the beef thinly against the grain for maximum tenderness. This technique shortens the muscle fibers, making each bite more enjoyable.
- → Can I make this gluten-free?
Absolutely. Substitute regular soy sauce with tamari and use gluten-free oyster sauce. All other ingredients naturally contain no gluten, making adaptations simple.
- → How do I store leftovers?
Keep components separate in airtight containers. Refrigerate for up to 3 days. Reheat beef and sauce gently over low heat, then steam broccoli briefly before assembling fresh bowls.
- → What vegetables can I add?
Bell pepper slices, snap peas, carrots, or baby corn work wonderfully. Add them during the final minute of cooking so they maintain their crisp texture and bright color.
- → Can I use other proteins?
Chicken breast or thighs slice beautifully and cook similarly. For plant-based options, try firm tofu cubes or tempeh. Adjust cooking times accordingly—chicken needs slightly longer, tofu less.
- → Why marinate the beef?
The marinade infuses flavor while cornstarch creates a protective coating. This keeps the beef juicy during high-heat cooking and helps the sauce cling better to every slice.