This Beef and Broccoli recipe satisfies my craving for Chinese takeout but with less oil and sugar than what you’ll find at most restaurants.
Beef and Broccoli Recipe
Beef and Broccoli is one of my favorite types of food to order in is Chinese takeout. However, it is not always the healthiest as they often use a lot of oil. That’s why I love cooking lighter versions at home because you can control the quality of the meat and the ingredients used. This Beef and Broccoli recipe satisfies my cravings for takeout and it’s quick to make. More Chinese take-out dishes you can make at home with less calories, try my Chicken and Broccoli Stir Fry, Orange Chicken and Sesame Chicken, to name a few.
Why You Need To Make This Broccoli Beef!
If you’re craving takeout, this beef and broccoli stir fry will definitely hit the spot. You can serve it over white or brown rice, or for a low-carb option, try cauliflower rice. My Easy Wonton Soup would really round out the meal. This beef and broccoli recipe is from Gaby Dalkin’s cookbook Eat What You Want: 125 Recipes for Real Life. When I saw it, I couldn’t wait to try it! I modified the recipe only slightly to lighten it up by cutting back on the sugar and oil.
- Easy
- Quick
- Family-Friendly!
If you make this beef and broccoli recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
What You’ll Need
Here’s the ingredients you will need to make this easy beef and broccoli recipe. See recipe card below for exact measurements.
- Flank steak, cut into thin strips: Best beef for its tenderness and ability to cook quickly in stir-fries.
- Ground white pepper: Adds a mild heat and subtle spiciness to balance the dish.
- Low sodium soy sauce, or gluten-free tamari: Provides a savory, umami flavor while controlling the salt content.
- Water: Helps to create the sauce, diluting the soy sauce for a more balanced taste. Beef broth can also be used.
- Brown sugar: Adds sweetness to balance the savory flavors and enhance the caramelization.
- Garlic, minced: Brings aromatic depth and a pungent flavor to the dish.
- Fresh ginger, peeled and grated: Adds warmth and a spicy, zesty note to brighten the dish.
- Cornstarch (optional): Used as a thickening agent for the sauce if desired.
- Sesame oil: Imparts a nutty, toasty flavor, enhancing the dish’s richness.
- Yellow onion, sliced: Adds sweetness and texture when sautéed, complementing the beef and sauce.
- Broccoli, cut into florets and blanched: Provides crunch and a fresh, earthy contrast to the rich flavors of the sauce.
- Cauliflower rice or white rice (optional for serving): Served as a base to soak up the sauce and make the dish more filling.
- Toasted sesame seeds: Garnished for a crunchy texture and to enhance the nutty sesame flavor.
- Scallions, sliced on the bias: Used as a fresh garnish, adding a mild onion flavor and visual appeal.
Beef and Broccoli Variations:
- Use flat iron steak or sirloin steak instead of flank steak.
- Swap the steak for chicken, or for a vegetarian version, use extra firm tofu.
- Add more veggies like carrots, or mushrooms.
- Serve over brown, white, or cauliflower rice.
- For a spicy beef and broccoli add some red pepper flakes.
How To Make Beef and Broccoli
- Season the beef with white pepper.
- In a small bowl, whisk together the soy sauce, water, brown sugar, garlic, ginger, and cornstarch, if using. Set aside.
- In a large skillet or wok over high heat, warm 1/2 tablespoon of the sesame oil until just smoking. Add the beef and cook, stirring occasionally, until the meat is just about cooked through. Transfer to a plate and set aside.
- Add the remaining 1/2 tablespoon of oil to the skillet, then add the onions and cook until they are softened, about 8 minutes.
- Add the blanched and drained broccoli and cook for 1 minute. Then add the reserved sauce and stir to coat.
- Return the beef to the skillet and continue to cook until the beef is cooked through and the sauce has reduced slightly, about 3 minutes more.
What cut of meat is used for beef and broccoli?
Typically, flank steak is used for tender beef and broccoli. It’s inexpensive and widely available. You could also use flat iron or sirloin steak.
How do you blanch broccoli?
This recipe calls for blanched broccoli. Blanching is an easy way to quickly cook vegetables.
Bring a big pot of water to boil. Drop the broccoli florets into the water and cook for two to three minutes until bright green and crisp-tender. Immediately drain in a colander and put in an ice bath (a large bowl filled with ice water), which will stop the cooking process. Once the broccoli is cool, drain in the colander again.
More Stir Fry Recipes You’ll Love:
- Ground Beef and Broccoli
- Honey Garlic Shrimp
- Chicken and Zucchini Stir Fry
- Soba Noodle Veggie Stir Fry
- General Tso’s Chicken
Beef and Broccoli Recipe
Ingredients
- 1 pound flank steak, cut into thin strips
- 1/2 teaspoon ground white pepper
- 1/3 cup low sodium soy sauce, or gluten-free tamari
- 1/3 cup water
- 1 tablespoon brown sugar
- 5 cloves garlic, minced
- 1 one-inch piece fresh ginger, peeled and grated
- 1 tablespoon cornstarch, optional
- 1 tablespoon sesame oil
- 1/2 yellow onion, sliced
- 1 large head broccoli, cut into florets and blanched
- cauliflower rice, or white rice, optional for serving
- 1 tablespoon toasted sesame seeds
- 3 scallions, sliced on the bias
Instructions
- Season the beef with white pepper.
- In a small bowl, whisk together the soy sauce, water, brown sugar, garlic, ginger, and cornstarch, if using. Set aside.
- In a large nonstick skillet over high heat, warm 1/2 tablespoon of the sesame oil until just smoking. Add the beef and cook, stirring occasionally, until the meat is just about cooked through. Transfer to a plate and set aside.
- Add the remaining 1/2 tablespoon of oil to the skillet, then add the onions and cook until they are softened, about 8 minutes.
- Add the blanched and drained broccoli and cook for 1 minute. Then add the reserved sauce and stir to coat.
- Return the beef to the skillet and continue to cook until the beef is cooked through and the sauce has reduced slightly, about 3 minutes more.
- Transfer to serving plates over rice or veggie rice. Sprinkle with sesame seeds and scallions.
