Classic choice 🥦🥩
Here’s a takeout-style beef and broccoli that’s fast and hits the spot.
🥩🥦 Beef and Broccoli
Ingredients (2–3 servings)
Beef
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 1 tbsp cornstarch
- 1 tbsp soy sauce
Broccoli
- 3 cups broccoli florets
Sauce
- â…“ cup beef broth
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp cornstarch
Stir-fry
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced (optional)
Instructions
- Marinate beef with 1 tbsp soy sauce and cornstarch. Set aside 10–15 min.
- Blanch broccoli in boiling water 1–2 minutes until bright green. Drain.
- Mix sauce ingredients in a bowl.
- Heat oil in a hot pan or wok. Sear beef quickly (1–2 min per side). Remove.
- Add garlic and ginger (30 sec).
- Add broccoli, then sauce. Let it bubble and thicken.
- Return beef, toss everything together for 1 minute.
- Serve immediately over rice or noodles.
Pro tips
- Slice beef thin and cold for tenderness
- Don’t overcrowd the pan — cook beef in batches if needed
- Add chili flakes or chili oil for heat
- Splash of Shaoxing wine or dry sherry = restaurant flavor
If you want a 30-minute weeknight version, a slow-sauce American-Chinese style, or a low-sodium / keto twist, just say 👌
