This Beef and Broccoli recipe has been my go-to when I want the deep savory comfort of Chinese takeout without the unpredictability. I discovered the key techniques after too many gloopy, overly salty restaurant attempts: thin slicing, a short marination with a little cornstarch, high-heat searing in batches, and finishing with a balanced sauce that isn’t cloying. I first wrote this down one evening after a week of experimentation; the family cleared their plates and asked that I never order the takeout version again. Texture is everything here — tender, slightly caramelized beef and broccoli that keeps a bright green snap rather than collapsing into mush. I learned this by working through different cuts of beef and timing the broccoli perfectly. Flank steak gives great flavor and reasonable price, skirt or flat iron also work, and if you want luxury, ribeye is indulgent but not necessary. The sauce combines oyster and hoisin for depth, a touch of sugar to balance, and a small amount of sesame oil and chili garlic sauce for aroma and lift. Cooking this at home is cheaper, faster than most delivery windows, and lets you control salt and heat. It makes a dependable weeknight dinner and is the kind of dish that I’ll bring to friends when they want something familiar and satisfying.

Ingredients

• Beef (1 pound): Flank steak is my preferred cut for a balance of flavor and tenderness. Look for a well-marbled piece about 1/2–3/4 inch thick. Alternatives: skirt, flat iron, or sirloin. If using ribeye, expect more richness.
• Broccoli (1 pound): Roughly 2 medium heads yields about 1 pound of florets when trimmed. Choose tight, dark-green crowns and firm stems; smaller florets cook more uniformly and keep a pleasant snap.
• Marinade: 1 1/2 tablespoons cornstarch, 4 1/2 tablespoons low-sodium soy sauce, and 1/2 cup plus 1 tablespoon Shaoxing wine (or dry sherry). The small cornstarch amount gives the beef a velvety coating that helps with browning.
• Sauce: 3 tablespoons brown sugar, 1 tablespoon cornstarch, 3 tablespoons oyster sauce, 1/3 cup hoisin sauce, 2 teaspoons sesame oil, 1 1/2 teaspoons Sambal Oelek, 3/4 teaspoon freshly ground black pepper, and 3/4 teaspoon kosher salt. This combination balances sweet, savory, and umami.
• For searing: Neutral vegetable oil and a splash of sesame oil for aroma — keep both on hand to maintain high pan temperature without burning.
• To serve: Steamed white rice or cauliflower rice, sliced green onions, toasted sesame seeds, and optional crushed red pepper flakes or Asian marinated cucumbers for contrast.

Instructions

Freeze the beef briefly: Place the steak in the freezer for about 30 minutes to firm it up; this makes thin slicing against the grain much easier and cleaner. Don’t freeze solid — you want it just firm enough to hold shape when you cut. Trim and prep broccoli: Separate florets from stems and cut to uniform size for even cooking. If using stems, peel the outer fibrous layer and cut into thin coins or matchsticks to cook at the same rate as florets. Make the marinade: Whisk together 1 1/2 tablespoons cornstarch, 4 1/2 tablespoons low-sodium soy sauce, and 1/2 cup plus 1 tablespoon Shaoxing wine in a bowl. Add the thinly sliced beef and stir to combine. Marinate for 20 minutes to tenderize and coat the meat for better browning. Slice the beef properly: Cut across the grain into strips no thicker than 1/4 inch and about 3–4 inches long. If the cut is long, make one vertical cut with the grain to shorten the strips so they’re easy to handle and cook evenly. Prepare the sauce: In a separate bowl whisk 3 tablespoons brown sugar, 1 tablespoon cornstarch, 3 tablespoons oyster sauce, 1/3 cup hoisin, 2 teaspoons sesame oil, 1 1/2 teaspoons Sambal Oelek, 3/4 teaspoon black pepper, and 3/4 teaspoon kosher salt. Set aside — it will thicken quickly when heated. Sear the beef in batches: Heat a heavy cast-iron skillet or wok over medium-high heat until smoking hot. Add 1 tablespoon vegetable oil and 1 tablespoon sesame oil. Lift slices out of the marinade letting excess drip off, lay in a single layer with space between pieces and cook 60–90 seconds per side until nicely browned. Remove to a plate and repeat in batches; overcrowding releases liquid and prevents proper browning. Stir-fry the broccoli: Return skillet to medium-high and add another tablespoon each of vegetable and sesame oil. Add florets and stir until they darken to a vibrant green, about 2 minutes. Add water 1 tablespoon at a time to create steam — usually 3–5 tablespoons — and stop when the broccoli is crisp-tender and the pan is nearly dry. Finish everything together: Add the seared beef back to the pan, pour the prepared sauce over, and toss to coat. The sauce will bubble and thicken within a minute; remove from heat promptly to avoid overcooking the beef and broccoli. Garnish with sliced green onions and toasted sesame seeds and serve with rice.

Storage Tips

Store cooled leftovers in a shallow airtight container in the refrigerator for up to 5 days. For best texture, keep rice and stir-fry in separate containers; reheat the stir-fry briefly in a hot skillet with a teaspoon or two of water to rehydrate the sauce and bring it to temperature quickly. Freezing is not recommended — broccoli will become watery and soft after thawing and the sauce can separate. If you must freeze, freeze only the beef in a small container for up to 2 months and thaw overnight in the fridge before reheating gently.

Ingredient Substitutions

If you can’t find Shaoxing wine, use a dry sherry or a mix of dry white wine and a pinch of sugar. For gluten-free needs, use tamari instead of soy sauce and check that hoisin and oyster sauces are labeled gluten-free or substitute extra hoisin with tamari and a splash of fish sauce if available. Skip oyster sauce for a vegetarian-friendly version and add 1–2 tablespoons extra hoisin plus a dash of mushroom soy for umami. Adjust sugar and salt to taste when making these swaps.

Serving Suggestions

This is classic with steamed white rice or jasmine; for lower carbs serve with cauliflower rice or a bed of soba noodles. Garnish with sliced green onions, toasted sesame seeds, and optional crushed red pepper for heat. For a full takeout-style meal, add oven-crisped egg rolls, a simple cucumber salad, and fortune cookies for fun. A small bowl of pickled vegetables or a citrusy Asian slaw provides a bright counterpoint to the savory sauce.

Cultural Background

The pairing of beef and broccoli is a Cantonese-American classic with roots in Chinese stir-fry techniques that emphasize high-heat, fast cooking and contrasting textures. Broccoli itself became popular in Western Chinese restaurants post-1950s as chefs adapted local produce and tastes. The combination is less about a single historical recipe and more about the method — velveting proteins, quick sears, and a glossy sauce made from simple pantry ingredients to deliver satisfying umami flavors.

Meal Prep Tips

Slice the beef and make the sauce up to two days in advance; store them separately in the refrigerator and bring to room temperature before cooking. Trim the broccoli the night before and store in a perforated container or produce bag to retain crispness. When ready to cook, have the skillet screaming hot and all components within reach: oil, tongs, and bowls for resting seared beef. This makes the finish step under 10 minutes and keeps the broccoli snap and beef tender.

This dish is a true weeknight hero: quick, forgiving with small adjustments, and endlessly adaptable. Invite friends, make extra rice, and enjoy the reliably satisfying flavors of homemade Beef and Broccoli.