Beef & Broccoli

Ingredients

• 45 ml (3 tablespoons), dividedoil
• 32 g (¼ cup)cornflour
• 680 g (1½ pounds), thinly slicedflank steak
• 360 g (4 cups), cut into bite-sized floretsbroccoli
• 240 ml (1 cup)beef stock
• 120 ml (½ cup)soy sauce
• 50 g (¼ cup)soft brown sugar
• 1 tablespoonfresh ginger, grated
• 4 cloves, mincedgarlic
• 16 g (2 tablespoons)cornflour
• 1 teaspoontoasted sesame seeds
• 2, slicedspring onions

Instructions

1. 1

   Coat the beef

   Season the thinly sliced steak with salt and pepper. Add the 32 g (¼ cup) cornflour and toss by hand, rubbing it over the pieces until they are coated; set aside.

2. 2

   Mix the sauce

   In a jug or bowl, combine the beef stock, soy sauce, brown sugar, grated ginger, minced garlic and 16 g (2 tablespoons) cornflour. Set the sauce aside.

3. 3

   Cook the broccoli

   Heat 15 ml (1 tablespoon) oil in a large frying pan over a medium-high heat. Stir-fry the broccoli for about 4 minutes, until crisp-tender, then transfer it to a plate.

4. 4

   Sear the beef

   Add 15 ml (1 tablespoon) oil to the pan and lay the beef strips flat in a single layer, working in batches. Sear for 2 minutes on one side, turn and cook for another 1–2 minutes. Move the cooked beef to a plate lined with kitchen paper, then add the remaining 15 ml (1 tablespoon) oil and repeat with the rest of the beef.

5. 5

   Thicken the sauce

   Return the beef and broccoli to the pan and pour in the sauce. Stir and cook for 1–2 minutes, until the sauce thickens.

6. 6

   Garnish and serve

   Scatter over the toasted sesame seeds and sliced spring onions. Serve with basmati or jasmine rice.

What is beef and broccoli?

Beef and broccoli is a Chinese-American take-away favourite, rather than a single traditional dish with one fixed recipe. It brings together tender beef, green broccoli and a glossy, savoury-sweet sauce, commonly served with rice.

This version keeps the cooking brisk: the steak is coated in cornflour, the broccoli is quickly stir-fried, and a second dose of cornflour thickens the sauce in the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 487 calories, 43g protein, 34g carbs, 20g fat.

The beef provides most of the protein, while the brown sugar and any rice served alongside contribute carbohydrates. The oil and steak account for much of the fat; serve with a generous portion of broccoli and a measured serving of rice to balance the plate.

The ingredients that make it work

Flank steak: Thin slices cook quickly, while coating them in cornflour helps them brown and gives the sauce something to cling to. Slice across the grain for a more tender bite.

Broccoli: Bite-sized florets cook through in a few minutes but retain some crunch. Keep the pieces fairly even so they finish at the same time.

Sauce: Stock, soy sauce and brown sugar balance savoury and sweet flavours. Ginger and garlic add a fresh, aromatic edge.

Get a good sear

Beef batches: Give the strips space in the hot pan rather than piling them in. Crowding releases moisture and makes the meat steam instead of sear.

Quick cooking: The recipe calls for 2 minutes on the first side and 1–2 minutes after turning. Transfer each batch out promptly so it does not overcook while the rest browns.

Watch the texture

Broccoli: After about 4 minutes, the florets should be bright green and crisp-tender. They will cook a little more when returned to the pan with the sauce.

Sauce: Stir continuously for 1–2 minutes after adding it. It is ready when it thickens and coats the beef and broccoli rather than pooling thinly in the pan.

Timing and order

Mix the sauce before heating the pan, and have the broccoli and beef ready to add. Once the stir-frying begins, each stage moves quickly.

Cook the beef in batches as directed, then bring everything together at the end. This keeps the broccoli from sitting in the pan while the steak cooks.

Serving ideas

Basmati or jasmine rice is the suggested accompaniment and catches the savoury-sweet sauce. Cook the rice while preparing the stir-fry if you want both ready together.

For a lighter plate, serve a smaller portion of rice alongside extra broccoli. A simple cucumber salad can add a cool, crisp contrast.

Recipe notes & tips

• Slice the steak thinly across the grain so it cooks quickly and is easier to chew.
• Pat the broccoli dry after washing to limit splattering in the hot oil.
• Mix the sauce thoroughly just before pouring it in, as the cornflour can settle.
• Use a large pan and cook the beef in batches to help it brown evenly.
• Have a plate ready for each cooked batch so the stir-fry stages stay quick.

Variations

• Add chilli: Stir sliced fresh chilli into the sauce for extra heat.
• Use another cut: Thinly sliced sirloin can stand in for flank steak.
• Swap the greens: Try bite-sized green beans in place of some of the broccoli.
• Add mushrooms: Stir-fry sliced mushrooms with the broccoli until tender.
• Finish with citrus: Add a squeeze of lime just before serving for a brighter finish.

Common mistakes to avoid

• Crowding the beef: It steams instead of browning; sear it in batches.
• Cutting uneven florets: They cook at different rates; keep the broccoli pieces similar in size.
• Overcooking the steak: It can turn tough; follow the short searing times and remove each batch promptly.
• Skipping the sauce stir: Cornflour can settle at the bottom; stir the sauce again before adding it.
• Cooking the sauce too long: It may become overly thick; stop once it coats the beef and broccoli.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a frying pan over a medium heat with a splash of water, stirring until piping hot; store rice separately where possible.

Frequently asked questions