Here’s a classic Beef and Broccoli recipe—tender beef, crisp broccoli, and a flavorful savory sauce. Perfect over rice or noodles.
Ingredients (Serves 4)
For the Beef:
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 2 tsp soy sauce
- 1 tsp cornstarch
- 1 tsp vegetable oil
For the Broccoli:
- 4 cups broccoli florets
- 1–2 tbsp water (for steaming/blanching)
For the Sauce:
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1/4 cup beef or chicken broth (or water)
- 1 tsp cornstarch mixed with 2 tsp water (slurry)
- 2 garlic cloves, minced
- 1 tsp ginger, minced (optional)
Instructions
1. Marinate the Beef
- Toss beef slices with 2 tsp soy sauce and 1 tsp cornstarch. Let sit 10–15 minutes.
2. Blanch the Broccoli
- Steam or blanch broccoli for 2–3 minutes until bright green and slightly tender. Drain and set aside.
3. Cook the Beef
- Heat 1 tsp vegetable oil in a wok or large pan over high heat.
- Stir-fry beef 2–3 minutes until browned but not fully cooked. Remove and set aside.
4. Make the Sauce
- In the same pan, sauté garlic (and ginger if using) 30 seconds.
- Add soy sauce, oyster sauce, brown sugar, broth, and sesame oil. Stir to combine.
- Add cornstarch slurry and cook 1–2 minutes until sauce thickens.
5. Combine and Serve
- Return beef to the pan and toss with sauce.
- Add broccoli and stir to coat.
- Serve immediately over steamed rice or noodles.
💡 Tips:
- Slice beef thinly against the grain for tenderness.
- Cook quickly over high heat to keep beef juicy and broccoli crisp.
- Optional garnish: sesame seeds or sliced green onions.
If you want, I can also give a Nigerian-style Beef and Broccoli twist with a spicy, peppery tomato-based sauce that pairs wonderfully with jollof rice or white rice.
Do you want me to do that?
