Quick & Easy Beef and Broccoli Stir-Fry: A 20-Minute Recipe

Forget the expensive takeout! In under 20 minutes, you can have a delicious and healthy homemade Easy Beef and Broccoli dish ready to enjoy. This simple one-pan meal combines tender slices of beef and crisp broccoli florets, all coated in a delectable, garlicky soy sauce. The best part? There’s plenty of sauce to go around! Serve it over a bed of fluffy rice or your favorite noodles for a complete and satisfying dinner that the whole family will love.

Why You’ll Love This Beef and Broccoli Recipe

• Faster, fresher, and healthier than takeout: Ditch the delivery fees and questionable ingredients! This recipe is quick, easy, and packed with fresh goodness.
• Tastes even better than your favorite Chinese restaurant: Once you try this homemade version, you’ll never go back to takeout. The flavors are vibrant and perfectly balanced.
• Incredibly flavorful sauce: The magic is in the sauce! A combination of soy sauce, brown sugar, garlic, and ginger creates a sweet, savory, and irresistible coating for the beef and broccoli.
• Tender beef every time: Thinly sliced flank steak is the secret to achieving tender, juicy beef that cooks quickly and evenly.
• Easy cleanup: Made in a single pan, this recipe minimizes dishes and makes cleanup a breeze. More time to relax and enjoy your meal!

Yes, you read that right – just 20 minutes! In less time than it takes to watch a TV show, you can be savoring a bowl of the most flavorful, tender, and saucy beef and broccoli you’ve ever had. This recipe is perfect for busy weeknights when you need a quick and satisfying meal.

During my second pregnancy, classic takeout dishes like Orange Chicken, Pad Thai, and Chicken Egg Rolls were constant cravings. That’s when I decided creating a fast, fresh version of beef and broccoli was essential!

This recipe uses just two tablespoons of oil for the entire dish, yet it’s bursting with that craveable sweet, tangy, and garlicky soy sauce flavor. After all, isn’t the gravy-like sauce the best part of beef and broccoli?

The sauce needs to be thick enough to cling to the tender slices of beef and the broccoli florets without weighing the dish down. Most importantly, there must be just enough sauce so that the rice (or noodles) soaks up all that glorious, garlicky gravy.

Is your mouth watering yet? Grab your knife and get ready to slice and dice your way to the best beef and broccoli. This recipe is guaranteed to make you forget all about those takeout menus.

• Cornstarch: Used in both the beef marinade and the sauce, cornstarch is crucial for “velveting” the beef and thickening the sauce. It helps create that tender, restaurant-quality texture.
• Flank steak: This is the best cut of beef for stir-frying and my go-to choice. Slicing it thinly against the grain ensures tenderness, while its flat shape allows for quick and even cooking.
• Low-sodium soy sauce: This savory condiment forms the foundation of the sauce. Using low-sodium soy sauce is key to controlling the saltiness of the dish.
• Light brown sugar: The sweetness of brown sugar beautifully complements the savory soy sauce, creating a well-balanced and irresistible flavor profile in the sauce.
• Garlic: Use fresh, minced garlic for the most pungent flavor.
• Ginger: Freshly grated ginger adds a zesty kick and depth of flavor that elevates the dish. Consider storing ginger root in the freezer – it lasts longer and is easier to grate when frozen. If you don’t have fresh ginger, substitute ⅛ teaspoon of dry ginger for every 1 tablespoon of fresh.
• Vegetable oil: For stir-frying, it’s essential to use an oil with a high smoke point, such as vegetable oil. Other suitable options include soybean oil, peanut oil, or canola oil.
• Broccoli florets: Opt for small broccoli florets for quick and even cooking. For optimal texture and color, blanch the broccoli ahead of time to reduce the stir-frying time.
• White onions: Thinly sliced white onions add a hint of sweetness and mild onion flavor, complementing the other ingredients.

See the recipe card below for full information on ingredients and quantities.

Choosing the Best Cuts of Beef for Stir-Fry

Selecting the right cut of beef is essential for achieving a tender and delicious stir-fry. Here are some of the best options:

• Flank steak: Thin and flat, flank steak cooks quickly and remains tender when sliced thinly against the grain. It’s also a budget-friendly choice, making it perfect for everyday meals.
• Chuck steak: Don’t confuse this with chuck roast! Chuck steak is a more budget-friendly choice. Since the grain runs vertically, cut it into long chunks, identify the grain, and chop against it into smaller, thinner strips.
• Top sirloin: Its intense flavor and tender texture make top sirloin steak an excellent choice for stir-frying. It’s a bit more expensive than flank steak, but the extra flavor is worth it.
• Skirt steak: Very similar to flank steak. Opt for the outside skirt, as it is more tender than the inside skirt.
• Beef tenderloin: If you’re looking to splurge, beef tenderloin is the ultimate choice. This cut is known for its juicy, melt-in-your-mouth texture, elevating any stir-fry to gourmet status.

Pro Tip for Effortless Slicing: For easier slicing, place the steak in the freezer for approximately 15 to 30 minutes before cutting. This brief chilling period firms up the meat, making it easier to achieve thin, uniform slices.

Before you start cooking, make sure all your ingredients are prepped and within reach. Chop the vegetables, slice the meat, and measure everything out. Stir-frying is a super-fast cooking method, so being organized helps make cooking easier (and more fun!). This allows you to focus on making your beef and broccoli stir-fry taste amazing.

1. Make the cornstarch mixture and marinate the beef: In a large bowl, whisk together 2 tablespoons of cornstarch with 3 tablespoons of water. Add the beef to the bowl and toss to combine. The cornstarch helps to tenderize the beef and create a slightly crispy coating.

2. Make the stir-fry sauce: In a separate small bowl, whisk together the remaining 1 tablespoon of cornstarch with the soy sauce, brown sugar, garlic, and ginger. Set the sauce aside. Having the sauce ready to go ensures a smooth and efficient stir-frying process.
3. Cook the beef: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once hot, add the beef and cook, stirring constantly until almost cooked through. Use a slotted spoon to transfer the beef to a plate and set it aside. Don’t overcrowd the pan, or the beef will steam instead of sear.

4. Cook the broccoli and onions: Add the remaining 1 tablespoon of vegetable oil to the pan. Once hot, add the broccoli florets and sliced onions and cook, stirring occasionally, until the broccoli is tender-crisp, about 4 minutes.

5. Combine beef and veggies: Return the cooked beef to the skillet, mixing it with the vegetables.
6. Add the beef and broccoli sauce and thicken: Pour the prepared sauce over the beef and vegetables in the skillet. Bring the mixture to a boil and cook, stirring, for 1 minute or until the sauce thickens slightly. Serve immediately with rice or noodles.

Video Tutorial: Quick & Easy Beef and Broccoli

What I love most about this recipe, other than its speed and family-friendly appeal, is that I know exactly what’s going into it. Tune in to watch how easy it is to whip up this recipe using just a handful of simple ingredients!

Essential Tips for Stir-Frying Beef

Mastering the art of stir-frying beef is easier than you think. Here are some key tips to ensure your beef is perfectly tender and flavorful:

• Slice Against the Grain: Cutting against the grain shortens the muscle fibers, resulting in more tender pieces of meat. Pay attention to the pattern in which the muscle fibers run within the meat.
• Thin Slices: Aim for thin slices to ensure quick and even cooking. Thinner slices also absorb the sauce more effectively.
• Velveting: One key to mastering Chinese food at home is a technique called velveting. This method involves marinating the meat in a mixture of cornstarch and water, creating a protective coating that locks in moisture and creates a tender, velvety texture. While traditional velveting may involve a longer marination process with egg white and sherry, this recipe includes an abridged version to streamline the cooking process without compromising flavor or tenderness.
• High Heat: Stir-frying is done at high heat for a short duration. This quick cooking method helps to maintain the meat’s juiciness and tenderness. Make sure your wok or skillet is smoking hot before adding the beef.

• DON’T use regular soy sauce: Regular soy sauce will make this dish far too salty. Opt for low-sodium to control the overall salt content.
• DO prep everything in advance: Stir-frying is a fast-paced cooking method, so make your life easier by prepping all your ingredients before you start. Chop, slice, and measure everything beforehand.
• DO blanch your broccoli: This added step ensures your broccoli florets remain vibrant green and slightly tender-crisp.
• EMBRACE the high heat: Stir-frying is all about quick cooking over high heat. Ensure your pan is properly preheated before adding ingredients to maintain the crispiness of the broccoli and achieve a perfect sear on the beef.
• BOIL the sauce to activate the cornstarch: It’s crucial for the thickening agent to work effectively. This creates a glossy, rich sauce that clings beautifully to the beef and broccoli.

Beef and Broccoli is a versatile dish that pairs well with a variety of sides. Here are some classic serving suggestions:

• Steamed rice (a classic choice and my favorite for soaking up all that saucy goodness!)
• Lo mein noodles or your favorite Asian-style noodles
• Fried rice
• Garlic bok choy
• Chinese garlic green beans

Frequently Asked Questions

Looking for more ways to recreate your favorite takeout dishes at home? Check out these quick and easy recipes:

• Easy Chicken Lo Mein
• Easy Chicken Potstickers with Soy Dipping Sauce
• Teriyaki Chicken Stir-Fry with Noodles
• Quick Chicken Chow Mein
• Sticky Pineapple Chicken

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