This homemade beef and broccoli recipe tastes just like Chinese takeout!
Thin slices of marinated beef and broccoli florets are simmered in a sweet and spicy hoisin sauce.
- It has all the flavor of your favorite takeout recipe at a fraction of the cost.
- The sauce is easy and flavorful without too much sugar.
- It’s made in just one skillet for quick cleanup.
- Bulk it up with extra veggies and serve it over fried rice or ramen noodles.
Beef & Broccoli Essentials
- Beef: I love flank steak for beef stir fries and dishes like mongolian beef. Skirt steak or hanger steak are other great options.
- Marinade: Hoisin sauce, cornstarch, and Sriracha add flavor and tenderize the beef. If you haven’t tried hoisin sauce, it’s really delicious in stir fries or drizzled over rice.
- Broccoli: I prefer fresh broccoli florets in this recipe. Cut them into small, bite-sized pieces. You can use frozen broccoli however it has a softer texture
- Sauce: The sauce is made with oyster sauce, brown sugar, sesame oil, soy sauce and rice wine. Ensure you’re using rice WINE, not rice vinegar.
Variations
- Add in water chestnuts, baby corn, mushrooms, or sliced bell peppers.
- Top with toasted sesame seeds or sliced almonds.
How to Make Beef and Broccoli
- Prepare marinade and add to sliced beef, then make the sauce (recipe below).
- Stir-fry the beef and transfer to a plate. Cook broccoli florets in the same skillet.
- Add the sauce over the beef and broccoli.Simmer and stir until sauce is thickened.
Garnish with green onions and sesame seeds and serve over rice.
Storing Leftovers
Keep leftover beef and broccoli in a covered container in the refrigerator for up to 4 days. Freeze in a zippered bag for up to 4 months. Reheat on the stovetop or in the microwave with a little water to loosen the sauce.
Stir Fry Favorites
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Beef and Broccoli Recipe
This recipe takes tender beef and crisp broccoli and cooks it in a homemade sweet and spicy sauce.
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In a small bowl, combine sliced flank steak with all marinade ingredients. Let rest at room temperature for at least 15 minutes or refrigerate for up to 4 hours.
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In a separate bowl, whisk together all ingredients and set aside. Gather all stir-fry ingredients and set aside.
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Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer, in batches if needed, and cook for about 2 minutes, stirring halfway through. Transfer cooked beef to a plate.
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Add 1 tablespoon vegetable oil to same skillet and add the broccoli florets. Cook the broccoli for 1 minute, then add water and cover the skillet to steam the broccoli for approximately 2-3 minutes, or until tender-crisp. Transfer the broccoli to the plate with the beef.
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If needed, add a small drizzle of vegetable oil to the same skillet, then add garlic and ginger. Cook for 30 seconds, being careful not to burn the garlic. Add cooked beef and broccoli to the skillet and stir to combine.
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Whisk sauce ingredients again to make sure they’re combined, then add them to the skillet. Cook everything for 1-2 minutes, stirring until sauce is thickened and the beef and broccoli are coated.
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Remove from heat and sprinkle with green onions and sesame seeds if desired and serve. Can be served as is, or over white rice.
Cut the broccoli florets into smaller bite sized pieces for best results.
Calories: 356 | Carbohydrates: 27g | Protein: 25g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 1562mg | Potassium: 484mg | Sugar: 18g | Vitamin A: 35IU | Vitamin C: 2.5mg | Calcium: 54mg | Iron: 2.1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Lunch, Main Course
Cuisine American, Asian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
