What cut of beef is best for Beef and Broccoli?

Opt for a flank steak, skirt steak, or top sirloin—whatever you can find that’s fairly lean but still flexible. Slice it thinly against the grain so the steak cooks quickly and stays tender in this classic beef stir-fry.

Can I use frozen broccoli instead of fresh in Beef and Broccoli?

Yes, you can, but fresh florets will give you better texture and colour. If you use frozen broccoli, thaw and drain it well so you don’t dilute the savory sauce or risk mushy veggies in your homemade take-out remake.

How do I thicken the sauce properly in Beef and Broccoli?

Use a simple slurry of cornstarch and water (or beef broth) added toward the end of cooking. Stir it into the sauce, then simmer for 20-30 seconds to activate the thickener and let the sauce cling to the beef and broccoli without becoming gloopy.

Is Beef and Broccoli gluten-free or can it be made gluten-friendly?

Not by default—but yes, you can adapt it. Use tamari (gluten-free soy sauce) in place of soy sauce, and ensure your oyster sauce or other flavouring is certified gluten-free (or substitute with a mushroom-based sauce). That way you still get that “take-out” flavour with a gluten-free twist.

Beef and Broccoli – 5 Easy Steps to Make This Irresistible Classic

Name: Beef and Broccoli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese-American
Ingredients: 1 lb flank steak, thinly sliced against the grain; 1 lb fresh broccoli florets; 2 tbsp vegetable oil; 2 tsp sesame oil; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1/2 cup low-sodium soy sauce; 3 tbsp light brown sugar; 1 tbsp cornstarch; 1/2 cup hot water; 1/4 tsp black pepper; 2 tsp sesame seeds (optional); 2 tbsp chopped scallions (optional)

Description

A flavorful Chinese-American classic, Beef and Broccoli combines tender slices of beef with crisp broccoli florets in a rich, savory sauce. Quick to make and full of fresh flavor, it’s a comforting stir-fry perfect for busy weeknights.

Ingredients

Scale

1 lb flank steak, thinly sliced against the grain
1 lb fresh broccoli florets
2 tbsp vegetable oil
2 tsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
1/2 cup low-sodium soy sauce
3 tbsp light brown sugar
1 tbsp cornstarch
1/2 cup hot water
1/4 tsp black pepper
2 tsp sesame seeds (optional)
2 tbsp chopped scallions (optional)

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Instructions

Slice beef thinly and marinate with 1 tbsp soy sauce and 1/2 tbsp cornstarch for 10 minutes.
Prepare broccoli by cutting florets and blanching briefly or leaving raw for stir-fry.
Mix the sauce ingredients in a bowl: soy sauce, brown sugar, cornstarch, water, and pepper.
Heat oil in a wok or large skillet over high heat. Sear the beef in batches until browned, then remove.
Add garlic and ginger, stir for 30 seconds, then toss in broccoli and cook until bright green.
Return beef to the pan, pour in sauce, and stir until the sauce thickens and coats the ingredients.
Serve hot over rice and garnish with sesame seeds and scallions.

Notes

For the best texture, slice the beef thinly against the grain.
Use tamari for a gluten-free version.
Avoid overcooking broccoli to maintain a crisp texture.
Store leftovers in an airtight container for up to 4 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Chinese-American

Nutrition

Serving Size: 1 bowl
Calories: 390
Sugar: 8
Sodium: 720
Fat: 18
Saturated Fat: 4
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 20
Fiber: 3
Protein: 34
Cholesterol: 75