Beef and Broccoli

Ingredients

• 60 ml (1/4 cup)oyster sauce
• 60 ml (1/4 cup)hoisin sauce
• 120 ml (1/2 cup)beef stock
• 15 ml (1 Tbsp)soy sauce
• 10 ml (2 tsp)brown sugar
• 10 ml (2 tsp)rice vinegar
• 1.25 ml (1/4 tsp), or to tastesalt
• 2.5 ml (1/2 tsp)freshly ground black pepper
• 454 g (1 pound)flank steak, thinly sliced
• 30 ml (2 Tbsp), dividedpeanut oil
• 270 g (3 cups)broccoli florets, cut into bite-sized pieces
• 1 clovegarlic, minced
• 10 ml (2 tsp)fresh ginger, minced
• 12 g (1 1/2 Tbsp) cornstarch dissolved in 45 ml (3 Tbsp) cold watercornstarch slurry

Instructions

1. 1

   Mix the sauce

   Combine the sauce ingredients in a small bowl and set it aside.

2. 2

   Season the beef

   Season the sliced beef with the salt and pepper.

3. 3

   Cook the broccoli

   Heat 15 ml (1 Tbsp) of oil in a suitably large pan. Add the broccoli and 60 ml (1/4 cup) water, cover and simmer for 2–3 minutes, until the water has evaporated and the broccoli is bright green and almost tender. Take it out of the pan and set aside.

4. 4

   Fry the beef

   Add the remaining 15 ml (1 Tbsp) oil to the pan and spread the steak pieces in it. Fry for 2 minutes, turn and fry for 1 minute more. Add the garlic and ginger and cook for a further 30 seconds.

5. 5

   Add the sauce

   Pour in the prepared sauce and toss to coat the beef. Bring it to a simmer and cook for 2 minutes.

6. 6

   Thicken and finish

   Take the pan off the heat and stir in the cornstarch slurry. Return it to the heat and bring the sauce to a simmer. Add the broccoli and stir until the sauce thickens.

7. 7

   Serve the dish

   Serve over rice and sprinkle with sesame seeds.

What is beef and broccoli?

Beef and broccoli is a Chinese-American restaurant favourite: quickly cooked beef and green broccoli coated in a savoury, glossy sauce. This home version brings together oyster and hoisin sauces, soy, vinegar and stock for a balance of savoury, sweet and tangy flavours.

Fast cooking is central to the dish. The broccoli is briefly steamed in the pan, while the thinly sliced steak gets a short, hot fry before everything is finished in the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 312 calories, 28g protein, 19g carbs, 14g fat.

The beef supplies most of the protein, while the hoisin sauce, sugar and broccoli contribute carbohydrates. Peanut oil and the sauces account for much of the fat; serve with rice and add extra vegetables if you want a more balanced plate.

The sauce ingredients

Oyster and hoisin sauces: These give the sauce its rich, savoury-sweet base. Stock loosens the concentrated sauces, while soy adds seasoning and rice vinegar provides a little sharpness.

Brown sugar: A small amount rounds out the salty and tangy notes. Stir the sauce ingredients together before cooking so they are ready to pour in.

Cut and season the steak

Thin slices: Slice the flank steak thinly so it cooks quickly and is easy to eat. If it is difficult to cut, briefly chilling the steak can help it hold its shape.

Seasoning: Salt and pepper go directly on the beef before it hits the pan. Keep the slices spread out when frying so they brown rather than steam.

Keep the broccoli bright

Covered pan: The small amount of water creates steam to cook the florets in just 2–3 minutes. Keep an eye on the pan and remove the broccoli when the water has evaporated and the florets are almost tender.

Separate cooking: Taking the broccoli out before frying the beef helps it keep its colour and prevents it from becoming too soft while the sauce thickens.

Get the sauce to the right texture

Aromatics first: Garlic and ginger need only 30 seconds with the beef. This briefly cooks them without giving them long enough to scorch.

Slurry finish: Stir the cornstarch mixture into the sauce off the heat, then return the pan to a simmer. Keep stirring as it thickens, and stop when the sauce coats the beef and broccoli.

Timing and serving

Have the sauce, slurry and vegetables ready before you start frying; the beef cooks in just a few minutes. The stated total time is 30 minutes, including preparation.

The recipe suggests serving the stir-fry over rice and finishing it with sesame seeds. Rice makes a filling base and takes on some of the sauce.

Recipe notes & tips

• Slice the steak thinly across the grain for a more tender bite.
• Measure the cornstarch and cold water together before cooking so the slurry is ready to use.
• Use a pan large enough to spread the beef out in a single layer.
• Keep the broccoli florets similar in size so they cook evenly.
• Add the slurry off the heat and stir it thoroughly before returning the pan to a simmer.

Variations

• Use another steak cut: Choose a tender cut that can be sliced thinly and cooked quickly.
• Swap the oil: Use another neutral cooking oil in place of peanut oil.
• Add heat: Stir chilli into the sauce for a spicier version.
• Change the vegetables: Replace some of the broccoli with sliced peppers or mushrooms.
• Serve with noodles: Spoon the beef and broccoli over cooked noodles instead of rice.

Common mistakes to avoid

• Crowding the pan: The beef can steam instead of fry; cook it in batches if needed.
• Overcooking the broccoli: Remove it when it is still just short of tender, as it goes back into the hot pan later.
• Adding the slurry straight to boiling sauce: Stir it in off the heat first to help prevent lumps.
• Leaving the garlic and ginger too long: Cook them for only 30 seconds with the beef to reduce the chance of scorching.
• Using thick steak slices: Thin slices cook quickly and are easier to eat; cut the steak evenly.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan or microwave until hot throughout, adding a small splash of water if the sauce has thickened too much.

Frequently asked questions