Beef and Broccoli Recipe

Ingredients

• 60 ml plus 15 ml (¼ cup plus 1 tablespoon)water
• 60 ml (¼ cup)low-sodium soy sauce
• 2 tablespoons, packedbrown sugar
• 1 tablespoonrice vinegar
• 2 teaspoonstoasted sesame oil
• 1 tablespoonfresh ginger, minced
• 4 clovesgarlic, minced
• 1½ tablespoonscornflour
• ¼ teaspoon, or to taste (optional)crushed red pepper flakes
• 30 ml (2 tablespoons), dividedolive oil or avocado oil
• 450 g (1 lb); about 4–5 cupsbroccoli, chopped into small bite-sized florets
• 570 g (1.25 lb)flank steak, NY strip steak, sirloin steak or skirt steak, thinly sliced against the grain into bite-sized strips
• ¼ teaspoonground black pepper
• 4spring onions, white and light green parts only, chopped
• To tastecooked white or brown rice
• To taste (optional)sesame seeds, for garnish

Instructions

1. 1

   Mix the sauce

   In a small bowl, whisk together the water, soy sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic, cornflour and red pepper flakes. Set the sauce aside.

2. 2

   Cook the broccoli

   Heat 1 tablespoon of oil in a large frying pan or wok over medium-high heat. Add the broccoli and cook, stirring often, for 3–4 minutes until crisp-tender. Transfer it to a clean bowl or plate.

3. 3

   Brown the beef

   If the pan is very hot, turn the heat down to medium. Add the remaining 1 tablespoon of oil, then add the beef and sprinkle it evenly with black pepper. Cook for 2–3 minutes, turning or stirring occasionally, until browned on both sides.

4. 4

   Thicken the sauce

   Return the broccoli to the pan. Whisk the sauce again, then pour it in. Cook for about 2 minutes, until the sauce thickens and the steak is cooked to your liking.

5. 5

   Finish and serve

   Stir in the spring onions and take the pan off the heat. Garnish with sesame seeds and serve with cooked rice, or as desired.

What is beef and broccoli?

Beef and broccoli is a Chinese-American-style stir-fry pairing tender beef with broccoli and a savoury, slightly sweet sauce. This home-cooked version uses a quick cornflour-thickened sauce and cooks the vegetables and beef separately before bringing them together.

That order helps keep the broccoli bright and crisp-tender while the steak browns. Serve it over rice to make a straightforward, satisfying meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 364 calories, 36g protein, 19g carbs, 16g fat.

The steak supplies most of the protein, while the rice and brown sugar contribute carbohydrates; oil and sesame oil account for much of the fat. Serve with a generous share of broccoli and a moderate scoop of rice to balance the plate.

The sauce ingredients

Soy and sugar: low-sodium soy sauce gives the sauce its savoury base, while brown sugar rounds it out. Rice vinegar adds a sharp note, and toasted sesame oil brings a nutty aroma.

Aromatics and thickener: fresh ginger and garlic give the sauce its fragrant edge. Cornflour thickens it in the hot pan, so whisk the mixture again just before pouring it in, as the cornflour can settle.

Prepare the steak

Cut the steak into thin strips against the grain; shorter muscle fibres make the cooked beef easier to bite. Flank, skirt, sirloin or strip steak can all be used.

Keep the strips fairly even in size so they cook at a similar pace. If your pan is small, cook in batches rather than crowding it.

Keep the broccoli crisp

Small, bite-sized florets cook quickly and are easy to eat with the beef. Stir them regularly for 3–4 minutes, stopping when they are tender but still have a little bite.

The broccoli finishes cooking briefly in the sauce, so avoid cooking it completely soft in the first stage. Move it out of the pan while you brown the steak.

Get the sauce glossy

Once the sauce goes into the pan, give it about 2 minutes to bubble and thicken around the beef and broccoli. Stir as needed so the sauce coats the ingredients evenly.

The cornflour needs to be mixed through the liquid before it is added. If the sauce seems thin at first, give it a little more time over the heat, watching that the steak does not overcook.

Serve it with

Cooked white or brown rice is the suggested accompaniment and catches the savoury sauce. Spoon the stir-fry over rice just before serving.

For a finishing touch, scatter sesame seeds over the top. The spring onions go in at the end, adding a fresh flavour and a little bite.

Recipe notes & tips

• Slice the steak against the grain to make the cooked strips easier to chew.
• Have the sauce ingredients measured and ready before you start cooking.
• Whisk the sauce again immediately before adding it to the pan.
• Use a large pan or wok so the beef can brown rather than steam.
• Stop cooking the broccoli while it still has a slight bite, as it will return to the pan.

Variations

• Add heat: increase the red pepper flakes to suit your preference.
• Swap the steak: use sirloin, skirt steak or NY strip steak as listed.
• Choose brown rice: serve with cooked brown rice instead of white rice.
• Boost the greens: add extra broccoli florets while keeping the same cooking method.
• Finish with sesame: sprinkle sesame seeds over the stir-fry just before serving.

Common mistakes to avoid

• Slicing with the grain: the beef can seem tougher; cut across the visible muscle fibres.
• Crowding the pan: the steak may steam instead of browning; cook it in batches if needed.
• Overcooking the broccoli: it can turn soft during the final stage; remove it while still crisp-tender.
• Skipping the second whisk: settled cornflour may leave the sauce uneven; whisk just before pouring.
• Leaving the sauce unattended: it can thicken quickly; stir and check it as it cooks.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a frying pan or microwave until hot throughout; the broccoli will soften further after reheating.

Frequently asked questions