This beef and broccoli has been my weekday lifesaver for years: juicy, thinly sliced beef tossed with crisp-tender broccoli in a glossy, savory brown sauce that tastes like the take-out you love but is healthier and faster. I first learned this combination in my twenties while experimenting with quick dinners between work shifts. The method of a short marinate, a hot pan, and a cornstarch-thickened sauce transforms simple pantry items into a dinner that feels celebratory. The contrast of tender meat and bright green florets plus the umami-rich sauce is what keeps everyone asking for seconds.

I remember the first time I served this for friends who usually ordered take-out: they expected something ordinary and left raving about how tender the beef was and how the sauce clung perfectly to each piece of broccoli. The secret is slicing the beef against the grain and giving it a light cornstarch coating so it sears quickly without drying out. This version is adaptable — swap tamari and dry sherry for a gluten-free option or use a different cut of beef with a brief baking-soda tenderize. It’s straightforward, fast, and reliably delicious.

Ingredients

• Beef: 1 pound flank steak (or skirt steak). Choose a relatively lean cut with some grain so you can slice it thinly against the grain; it yields the best tender bite. If buying at a supermarket, look for a uniform thickness and a bright red color — USDA choice or similar delivers great flavor.
• Marinade: 1 tablespoon soy sauce, 1 tablespoon peanut oil (or vegetable oil), and 1 tablespoon cornstarch. These coat the beef, protect it from the high heat, and create a glossy surface that attracts the sauce.
• Sauce: 1/2 cup chicken stock (or beef stock), 2 tablespoons Shaoxing wine (or dry sherry), 2 tablespoons soy sauce, 1 teaspoon dark soy sauce (for color), 2 teaspoons brown sugar, and 1 tablespoon cornstarch. The stock adds body; Shaoxing gives that classic Chinese background note.
• Vegetables and aromatics: 1 head broccoli cut into bite-size florets, 1 tablespoon peanut oil for stir-frying, 3 garlic cloves minced, and 2 teaspoons fresh ginger minced. Fresh aromatics are critical — pre-minced garlic will work but fresh gives a brighter flavor.
• Optional: 1/2 teaspoon baking soda for tenderizing tougher cuts (use only if substituting cheaper cuts and extend marinate to 30 minutes).

Instructions

Slice and Marinate the Beef: Trim the beef of excess fat and slice against the grain into 1/4-inch (about 0.5 cm) slices or 1/2-inch strips. Toss the slices in a bowl with 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1 tablespoon cornstarch until lightly coated. Rest for 10 minutes — the cornstarch creates a thin protective layer that helps the meat sear quickly and retain juiciness. Make the Sauce: Whisk together 1/2 cup chicken stock, 2 tablespoons Shaoxing wine (or dry sherry), 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 teaspoons brown sugar, and 1 tablespoon cornstarch in a medium bowl. Stir until the cornstarch is fully dissolved; this prevents clumps and helps the sauce thicken quickly when added to the hot pan. Pre-Cook the Broccoli: Pour 1/4 cup water into a large nonstick skillet or wok and bring to a boil over medium-high. Add the broccoli, cover, and steam until bright green and just tender, about 1 minute. Drain and set aside. This flash-steam preserves color and reduces time in the pan so the florets remain crisp. Sear the Beef: Heat the pan over medium-high and add 1 tablespoon oil. Spread the beef in a single layer and let it cook undisturbed for 20–30 seconds until the underside browns. Flip and continue to sear just a few seconds on the other side — the goal is a quick char while the center remains slightly pink. Stir briefly to finish cooking; overcooking will toughen thin slices. Add Aromatics: Toss in the minced garlic and ginger and stir for 10–20 seconds until fragrant. Watch carefully — garlic browns quickly and will turn bitter if overcooked. Finish with Sauce and Broccoli: Return the broccoli to the pan. Stir the sauce once more to re-dissolve any settled cornstarch, pour it into the skillet, and cook while stirring until the sauce thickens, about 30–60 seconds. Remove from heat immediately to avoid over-thickening. For a finishing aroma, drizzle 1/2 teaspoon toasted sesame oil off-heat if desired.

Storage Tips

Store leftovers in an airtight glass container in the refrigerator for up to three days. If you expect to reheat, keep rice separate and add a splash of water or stock when reheating to loosen the sauce and prevent it from becoming gluey. For freezing, spoon the beef and sauce into a freezer-safe container leaving some headspace; it will keep well for up to three months. Thaw overnight in the fridge and reheat gently in a skillet over medium heat, adding a tablespoon of stock to revive the sauce. Avoid freezing prepared broccoli if you want to maintain crispness — instead, blanch fresh florets when reheating.

Ingredient Substitutions

If you can’t find flank or skirt steak, use sirloin sliced thinly against the grain. For a budget-friendly option, choose chuck or round and use 1/2 teaspoon baking soda in the marinade, letting it sit 30 minutes to tenderize. Omit dark soy sauce if unavailable and add 1/2 teaspoon molasses for color and depth. Use coconut aminos for a lower-sodium alternative, bearing in mind the flavor will be slightly sweeter. If peanut oil is an issue, use canola or vegetable oil for high-heat searing and finish with 1/2 teaspoon toasted sesame oil for aroma.

Serving Suggestions

Serve this over steamed jasmine rice for a classic pairing, or choose brown rice or cauliflower rice for a higher-fiber or lower-carb plate. Garnish with thinly sliced scallions and a sprinkle of toasted sesame seeds for visual contrast and texture. For a complete meal, add a side of steamed bok choy or a simple cucumber salad dressed with rice vinegar, sugar, and a pinch of chili flakes. Individual bowls with rice, beef and broccoli make for a comforting family-style dinner.

Cultural Background

Beef and broccoli became a staple in Chinese-American cooking in the 20th century as cooks adapted Cantonese techniques and ingredients to local preferences and available produce. The pairing of a quick-seared protein with bright-seasoned vegetables and a glossy brown sauce is a hallmark of Cantonese stir-fry: fast, flavorful, and texturally balanced. Shaoxing wine and dark soy sauce are classic flavor builders in many southern Chinese dishes, providing the savory backbone and deep color this dish is known for.

Seasonal Adaptations

In spring and summer, swap some broccoli for sugar snap peas or blanched asparagus for a lighter, crisper mouthfeel. In autumn and winter, add shiitake mushrooms or thinly sliced carrots for earthiness and color. For holiday gatherings, increase the sauce by half and toss in roasted cashews for a celebratory crunch (omit if nut allergies are a concern). Small seasonal touches keep the dish fresh and adaptable year-round.

Meal Prep Tips

For efficient weeknight meals, slice the beef and store it in the marinade in a sealed container for up to 24 hours. Chop the broccoli and aromatics and keep them refrigerated in separate containers. Pre-mix the sauce and keep it in the fridge; on cooking night you only need to steam the broccoli and sear the beef. This approach cuts active time to about 10–12 minutes and ensures you have balanced dinners ready on busy evenings.

Whether you’re cooking for two or feeding a family, this version of beef and broccoli brings everyday ingredients together in a way that’s fast, reliable, and truly delicious. I hope you make it yours — tweak the aromatics, try different cuts, and savor how a few simple techniques turn humble ingredients into something memorable.