A quintessential Chinese-American dish, beef and broccoli is a classic that graces the menu at almost every takeout spot across the country. In terms of popularity, it's right up there with orange chicken, and for very good reason: The combination of tender, seared beef and broccoli tossed in a garlicky, velvety sauce is practically impossible to resist. Ready to learn a few tricks to help you master this simple stir-fry? Read on for tips for getting perfect results every time.
What kind of steak should I buy?Flank steak is the classic choice for beef and broccoli. It's marbled with fat, full of beefy flavor, and easy to cut into super-thin, tender slices. But flank isn't the only option. Skirt steak will give you a very similar result, and if you're watching your wallet, sirloin is another great choice. Just be sure to get a piece with a bit of a fat cap on it.
Should I cut the steak before or after cooking?
Always cut the meat before cooking stir-fry! The goal is to cook everything quickly and evenly at a super-high temperature so large pieces of meat would burn on the outside before cooking through. Remember to slice the meat against the grain (perpendicular to the meat's muscle fibers)!
Should I marinate the meat?
Absolutely. Slicing the meat thin against the grain means that a marinade will actually be able to provide some flavor after only 20 minutes instead of just sitting on the surface. A combo of soy sauce, dry sherry, vinegar, and brown sugar will provide the perfect balance of umami, acid, and just a hint of sweetness. To make sure the meat is extra-tender, we employed a Chinese tenderizing technique called velveting: Cornstarch is added to the marinade that our steak sits in for around 20 minutes before cooking. Not only does adding cornstarch help tenderize the meat, but when added to our sauce, it also helps transform it into the velvety consistency we all know and love.
Tip: To avoid your sauce becoming overly salty, make sure that you’re using low-sodium soy sauce. We recommend mixing all of your marinade ingredients together and tasting before adding your salt, so you can adjust the salt levels as needed.
How do I get a good sear on my meat?
Get your skillet H-O-T. Like any stir-fry, the cooking process for beef and broccoli is hot and fast. Preheat your skillet for at least 2 minutes before adding the oil, and test the surface heat with a drop of water. The water should bead up and dance across the surface of the skillet before evaporating. Once you have a hot skillet, cook the beef in batches so that the pan isn't too crowded.
Serving ideas.
This dish just begs to be piled next to steaming white rice, topped with toasted sesame seeds and scallions. If you're looking for side ideas, you can't go wrong with some pan-fried noodles, scallion pancakes, or smashed cucumber salad.
If you've given this recipe a try, we'd love to hear your thoughts down below! Leave us a comment and a rating to let us know how you liked it.
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- Yields:
- 4 - 6 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 40 mins
- Cal/Serv:
- 609
Ingredients
- 2 tbsp.
dry sherry or shaoxing wine
- 2 tbsp.
unseasoned rice vinegar
- 1/2 tsp.
kosher salt
- 1/2 tsp.
freshly ground black pepper
- 1/3 c.
plus 1/4 c. low-sodium soy sauce, divided
- 2 tbsp.
plus 1 1/2 tsp. cornstarch, divided
- 2 tbsp.
light brown sugar, divided
- 1 1/2 lb.
flank or skirt steak, sliced very thin against the grain
- 4
cloves garlic
- 1
(1/2") piece ginger, peeled
- 2
scallions
- 2
small heads broccoli
- 2/3 c.
low-sodium beef broth
- 2 tbsp.
oyster sauce
- 2 tsp.
sriracha (optional)
- 3 tbsp.
vegetable oil, divided
Toasted sesame seeds andwhite rice, for serving
Directions
- Step1In a medium bowl, combine sherry, vinegar, salt, pepper, 1/3 cup soy sauce, 1 tablespoon plus 1 1/2 teaspoons cornstarch, and 1 tablespoon brown sugar. Add steak and toss to coat. Let sit 20 minutes.
- Step2Meanwhile, finely chop garlic and ginger. Slice scallions and separate green and white parts. In a small bowl, combine garlic, ginger, and white scallion parts; reserve green parts for serving. Chop broccoli into florets and transfer to another small bowl.
- Step3In a large measuring cup, whisk broth, oyster sauce, sriracha (if using), and remaining 1/4 cup soy sauce, 1 tablespoon cornstarch, and 1 tablespoon brown sugar. When ready to cook, arrange bowls of beef, garlic mixture, broccoli, and stir-fry sauce next to stove.
- Step4In a large skillet over medium-high heat, heat 1 tablespoon oil. Add half of beef and cook, undisturbed, 1 minute, then stir and cook until cooked through and starting to char in some spots, about 1 minute more. Transfer to a plate. Repeat with 1 tablespoon oil and remaining beef. Discard excess marinade.
- Step5Return skillet to medium heat and heat remaining 1 tablespoon oil. Add garlic mixture and cook, stirring occasionally, until fragrant, about 2 minutes. Add broccoli and cook, stirring frequently, until slightly softened, about 1 minute, then add stir-fry sauce. Cover and cook 3 minutes. Uncover, return beef to skillet, and toss to coat. Cook, tossing frequently, until warmed through and broccoli is crisp-tender, 2 to 3 minutes more.
- Step6Divide rice among plates. Top with stir-fry, sesame seeds, and reserved green scallion parts.
Brooke Caison
Food Editor
Brooke Caison is the food editor at Delish, where she develops and styles original recipes, writes the weekly membership newsletter, and appears as occasional on-camera talent for Delish's YouTube channel. She's obsessed with the idea of bringing restaurant methods to the home cook with foolproof techniques and organized cooking (like how to safely shuck a clam or tackle a complex baking project). A graduate of ICE, she was previously a line cook, hospitality manager for the opening season of Little Island, and culinary assistant to Top Chef judge and food expert Gail Simmons. Her work has also appeared on Martha Stewart. There's no food she won’t try, but cranberry whipped feta dip has her heart.
