Description
This Easy Beef and Broccoli recipe offers a quick and delicious way to enjoy a classic Chinese-American dish at home. Tender flank steak is coated in cornstarch and stir-fried with fresh broccoli and onions, then tossed in a flavorful sauce made from soy sauce, brown sugar, garlic, and ginger. Ready in just 20 minutes, it’s an ideal weeknight meal that pairs perfectly with rice or noodles.
Ingredients
Beef Marinade
- 3 Tablespoons cornstarch, divided
- 3 Tablespoons water
- 1 pound flank steak, cut into thin 1-inch pieces
Sauce
- 1/2 cup low sodium soy sauce
- 3 Tablespoons packed light brown sugar
- 1 Tablespoon minced garlic
- 2 teaspoons grated fresh ginger
- 1 Tablespoon cornstarch (remaining from the 3 tablespoons)
Vegetables and Cooking Oil
- 2 Tablespoons vegetable oil, divided
- 4 cups small broccoli florets
- 1/2 cup sliced white onions
Instructions
- Prepare the beef mixture: In a large bowl, whisk together 2 tablespoons cornstarch with 3 tablespoons water until smooth. Add the flank steak pieces and toss to evenly coat. This step helps tenderize the beef and creates a light coating for stir-frying.
- Make the sauce: In a separate small bowl, whisk together the remaining 1 tablespoon cornstarch with the soy sauce, brown sugar, minced garlic, and grated ginger. Set aside the sauce mixture for later use.
- Cook the beef: Heat 1 tablespoon of vegetable oil in a large nonstick sauté pan over medium heat. Once hot, add the coated beef and stir constantly, cooking until the beef is nearly cooked through and slightly browned. Remove the beef from the pan using a slotted spoon and set aside to keep warm.
- Cook the vegetables: Add the remaining 1 tablespoon of vegetable oil to the same pan. When the oil is hot, add the broccoli florets and sliced onions. Stir occasionally and cook until the broccoli is tender but still crisp, approximately 4 minutes.
- Combine and finish: Return the cooked beef to the pan with the vegetables. Pour the prepared sauce over the mixture, bring to a boil, and stir continuously for about 1 minute until the sauce thickens slightly and coats the beef and broccoli evenly. Serve immediately, ideally over steamed rice or noodles.
Notes
- Use flank steak for the best texture and flavor; slice it against the grain for tenderness.
- Adjust broccoli cooking time based on your texture preference—less time for crisp-tender, longer for softer.
- For an authentic touch, you can add a splash of sesame oil to the sauce before serving.
- To make this dish gluten-free, substitute soy sauce with a gluten-free tamari sauce.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop to maintain texture.
