Beef and broccoli is a dish that seamlessly combines the robust flavor of tender beef with the fresh, slightly crisp bite of broccoli, all brought together by a savory sauce that delights the palate. Whether you’re a seasoned cook or a kitchen novice, this recipe is straightforward yet deeply satisfying, perfect for a quick weeknight meal that doesn’t compromise on taste. The beauty of this dish lies in its simplicity, allowing the natural flavors of the ingredients to shine through, making it a staple in many households.

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Ingredients Overview

The success of this dish hinges on the quality and selection of its ingredients. The flat iron steak, known for its tenderness, is an excellent choice for this recipe. When sliced thinly, it absorbs the marinade beautifully, ensuring each bite is packed with flavor. Broccoli florets, with their vibrant green color and slightly sweet taste, add a fresh contrast to the richness of the beef. Oyster sauce, a cornerstone of many Asian dishes, lends a deep umami flavor that ties the dish together, while Shaoxing wine, a traditional Chinese rice wine, infuses the sauce with a subtle, fragrant sweetness.

For those seeking variations, flank steak or skirt steak can be used in place of flat iron steak, though they might not be as tender. If Shaoxing wine is unavailable, dry sherry is a suitable substitute that still delivers on flavor. For a gluten-free option, tamari can replace soy sauce, and a gluten-free oyster sauce can be used without compromising the dish’s integrity.

Step-by-Step Cooking Instructions

To achieve the perfect balance of flavors in this dish, attention to detail is crucial at every step.

Begin by marinating the beef. This step is essential as it not only infuses the meat with flavor but also tenderizes it. A simple combination of soy sauce and Shaoxing wine does wonders in enhancing the beef’s natural taste. Allow the beef to marinate for at least 30 minutes at room temperature, or for a deeper flavor, let it sit in the refrigerator for an hour. The marinade’s acidity works to break down the beef fibers, ensuring each bite is melt-in-your-mouth tender.

Next, move on to preparing the sauce. This sauce is the heart of the dish, where a balance of salty, sweet, and umami flavors is key. Begin by dissolving cornstarch in soy sauce, creating a smooth base that will thicken the sauce as it cooks. Incorporate Shaoxing wine, oyster sauce, chicken broth, sugar, and sesame oil, whisking until well combined. This mixture will form a rich, glossy sauce that clings to the beef and broccoli, enhancing every bite.

Stir-frying is an art, especially when it comes to this dish. Start by heating the oil until it’s almost smoking – this high heat is essential to sear the beef quickly, locking in juices and ensuring a tender finish. The broccoli should be stir-fried just long enough to retain its crunch, with the addition of a little water and a quick steam to bring out its vibrant color and tenderize it slightly without becoming mushy.

Finally, bring everything together. After stir-frying the beef and setting it aside, use the residual flavors in the pan to sauté the scallions, garlic, and ginger, infusing the oil with their aromatic goodness. Reintroduce the beef and broccoli to the pan, pouring in the prepared sauce. Stir continuously as the sauce thickens and coats each piece of beef and broccoli, resulting in a dish that’s perfectly balanced in flavor and texture.

Recipe Tips

Beef Selection: Opt for flat iron steak for its superior tenderness. Slice it against the grain to ensure each piece is tender and easy to chew.

Broccoli Prep: To keep the broccoli bright green and tender-crisp, avoid overcooking. A brief stir-fry followed by steaming ensures the perfect texture.

Sauce Perfection: Adjust the sauce’s thickness to your preference by varying the amount of cornstarch. For a thicker sauce, add a little more cornstarch; for a thinner sauce, use less or add a splash of water.

What to Serve With This Recipe

When it comes to serving beef and broccoli, a bed of rice is the perfect complement. Jasmine or basmati rice are excellent choices, their fragrant nature enhancing the dish without overpowering it. If you prefer a healthier option, brown rice or even quinoa can provide a nutty contrast that pairs well with the rich sauce.

Side dishes can elevate the meal further. Consider steamed dumplings, which add a different texture and flavor to the table, or a light cucumber salad, which offers a refreshing counterbalance to the savory beef. For beverage pairings, a light, crisp white wine like a Sauvignon Blanc can cut through the richness of the dish, while a cold beer offers a refreshing contrast to the warm, savory flavors.

Recipe Tips & Frequently Asked Questions

Can I Use a Different Cut of Beef?
Absolutely. While flat iron steak is recommended for its tenderness, flank steak or skirt steak can be used. These cuts are a bit tougher but offer a robust flavor. Ensure they are sliced thinly against the grain to maximize tenderness.

Is There a Gluten-Free Option?
Yes, this dish can easily be made gluten-free by substituting tamari for soy sauce and using a gluten-free oyster sauce. Ensure all other ingredients are also free from gluten.

How Do I Store and Reheat Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a pan over medium heat, adding a splash of water if the sauce has thickened too much. This method will help maintain the dish’s original flavor and texture.

Serving Suggestions

Presentation plays a key role in elevating this dish from a simple meal to a dining experience. Consider serving the beef and broccoli on a large platter, allowing the vibrant colors to stand out. A sprinkling of sesame seeds or finely sliced scallion greens can add a touch of elegance, while a drizzle of sesame oil can enhance the aroma and flavor just before serving. Garnishing with a few red pepper flakes can also add a pop of color and a hint of heat, perfect for those who enjoy a spicy kick.

This beef and broccoli recipe is a celebration of simplicity and flavor, offering a quick, satisfying meal that’s rich in taste and easy to prepare. With tender beef, crisp broccoli, and a luscious sauce, it’s a dish that promises to impress, whether you’re cooking for family or friends. Give it a try, and you’ll find it quickly becomes a regular in your meal rotation, a testament to the timeless appeal of this classic combination.

Ingredients

3 tablespoons vegetable oil
1 pound bite-size broccoli florets (about 1½ pounds of broccoli crowns)
1 pound flat iron steak, sliced into ¼-inch thick strips (flank, skirt, or hanger steak can be used but may be less tender)
¼ cup Shaoxing wine (Chinese rice wine) or dry sherry
¼ cup soy sauce
⅓ cup low-sodium chicken broth
¼ cup oyster sauce
2 teaspoons cornstarch
1 tablespoon sugar
1 teaspoon toasted sesame oil
4 scallions, whites finely sliced, greens cut into ½-inch diagonal segments, reserved separately
3 cloves garlic, minced
1 tablespoon finely minced fresh ginger
⅓ cup water
Rice, for serving

Instructions

In a bowl, coat the beef strips with 1 tablespoon of soy sauce and 1 tablespoon of Shaoxing wine (or dry sherry). Let it marinate for 30 minutes at room temperature, or refrigerate for an hour.

While the beef is marinating, mix the remaining 3 tablespoons of soy sauce with the cornstarch until smooth. Stir in the remaining Shaoxing wine (or dry sherry), oyster sauce, chicken broth, sugar, and sesame oil until well combined. Set this sauce mixture aside.

In a separate bowl, combine the scallion whites with the minced garlic and ginger, and set aside.

Heat 1 tablespoon of oil in a large sauté pan or wok over high heat until it begins to smoke. Add the broccoli florets and stir-fry for about 30 seconds. Pour in the water, cover the pan, and reduce the heat to medium. Allow the broccoli to steam until tender-crisp, around 2 minutes. Remove from the pan and set aside on a paper towel-lined plate.

Wipe the pan dry, return it to high heat, and add another tablespoon of oil. Once the oil is smoking hot, add half of the beef strips, ensuring they form a single layer. Sear the beef without stirring for about 1½ minutes, then cook, stirring occasionally, until the beef is lightly browned but still slightly pink in some areas, approximately 30 seconds more. Remove the beef from the pan and set it aside.

Add the final tablespoon of oil to the pan, heat until smoking, and repeat the process with the remaining beef. After searing the second batch of beef, add the scallion, garlic, and ginger mixture. Stir constantly for about 30 seconds, until aromatic.

Return the first batch of beef and the broccoli to the pan, along with the reserved sauce and scallion greens. Bring the mixture to a boil, stirring and tossing continuously, until the sauce thickens slightly, about 45 seconds. Transfer to a serving dish and serve with rice.