Beef and broccoli is a staple dish that you’ll find at nearly all Chinese American restaurants — along with other favorites such as fried wontons, kung pao chicken, egg rolls, and Mongolian beef. I love beef and broccoli because (a) I can’t resist anything with tender and tasty strips of flank steak, and (b) it’s such an easy one-pan stir fry recipe. Also, if you’re a huge broccoli fan like me, you’ll love these juicy and flavorful bites of broccoli in between mouthfuls of meat and rice.
I have a couple of tricks up my sleeve to make the beef as tender as possible — you can check out my full list of tips in the Mongolian beef post — most notably, you’ll want to slice the beef as thinly as possible (I aim for 1/4 inch thickness) and toss with a bit of corn starch before cooking.
Beef and broccoli is a delicious meal to enjoy for lunch or dinner, and leftovers reheat well in the microwave. I usually serve it with cooked white rice. There’s a decent amount of sauce that comes with this recipe, so you’ll want some rice to help sop up the sauce. Yum.
- 1 pound flank steak, sliced into 1/4 inch thick strips
- 3 cups small broccoli florets
- 1/2 cup beef stock
- 5 cloves garlic, minced
- 2 tablespoons corn starch
- 1 tablespoon canola oil
- For the sauce:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 teaspoons corn starch
- Toss sliced beef in a large bowl with corn starch.
- Heat canola oil in a pan over medium heat for a few minutes. Add sliced beef and cook until it browns, a few minutes, stirring frequently. Transfer to a plate and set aside.
- Add broccoli and garlic to the pan, and stir. Add beef broth. Let simmer until the broccoli is tender, about 10 minutes, stirring occasionally.
- While waiting for the broccoli to cook, combine all of the sauce ingredients in a bowl and mix well.
- Add the reserved beef and sauce to the pan, and stir. Let simmer for 5 minutes so the sauce thickens a bit.
- Serve beef and broccoli over cooked white rice.