Beef and broccoli combines thinly sliced flank steak or sirloin with fresh florets in a soy and oyster sauce glaze. A little cornstarch helps the sauce cling to the beef. This version uses a short refrigerated marinade and a skillet rather than a slow cooker, with cooked rice served separately.
Cutting across the grain helps the beef stay easy to chew. Steam the broccoli before searing the meat so the beef does not need several extra minutes of cooking while the vegetables soften. The sauce is concentrated, so a small amount of water helps loosen it in the pan.
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Why This Recipe Works
Steaming broccoli first separates the vegetable cooking time from the brief beef cooking time. Thin slices expose more surface to the skillet and shorten the sear. Cornstarch in the marinade thickens once heated with a little water, giving a light glaze rather than a large pool of gravy.
Ingredients
Meat and Marinade
- 1 pound beef flank steak or sirloin, thinly sliced across the grain
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
Vegetables
- 2 cups broccoli florets
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- Salt and pepper, to taste
Cooking Essentials
- 1 tablespoon vegetable oil
Serving
- cooked rice, for serving
As Needed
- water, as needed to steam broccoli and loosen the glaze
How to Make Beef and Broccoli
1. Slice and marinate. Slice the beef thinly across the visible muscle fibers. Mix soy sauce, oyster sauce, and cornstarch until smooth, coat the slices, and refrigerate for 10 minutes while preparing the broccoli. A thin, even cut matters more than a long soak; thicker pieces are harder to finish quickly without tough edges.
2. Steam the broccoli first. Place the florets in the skillet with a small splash of water, cover, and cook over medium heat for about 4 to 5 minutes. They should be bright green and just tender, not falling apart. Transfer them to a plate and let any remaining water evaporate before adding the measured oil for the beef.
3. Sear and glaze. Heat the tablespoon of oil over medium-high and spread the beef and its marinade in a thin layer. Cook for about 3 to 4 minutes, turning, then add garlic and ginger near the end for about 30 seconds. Add a little water to loosen the glaze and bring the sauce to a bubbling simmer; check the thickest beef pieces for 145°F.
4. Finish with a brief rest. Remove the pan from the heat once the beef is ready, fold in the broccoli, and let the beef rest for 3 minutes before serving. This avoids continuing to simmer already cooked slices. If you need multiple searing batches, divide the oil between them and allow extra time; a crowded skillet steams the beef instead of browning it.
How to Serve
Serve over cooked rice so the grains catch the concentrated glaze. Cook the rice separately while you prepare the stir-fry. A cucumber salad is a refreshing side; if you want noodles built into the dish, try the beef and broccoli noodle recipe below.
Storage and Reheating
Refrigerate leftovers in shallow containers within 2 hours, or 1 hour if the room is above 90°F. Keep at 40°F or below and use within 3 days. Reheat portions on the stove or in the microwave until they reach 165°F. See federal cold-storage guidance for more details.
Tips and Variations
- Cut thinly across the grain and make the slices consistent.
- Use a large skillet and allow extra time if you need to cook in batches.
- Taste before salting because soy and oyster sauce already supply salt.
Frequently Asked Questions
Can I use frozen broccoli?
Thaw and drain it, then heat it just until tender in the steaming stage. It may soften faster than fresh florets.
Can I make it gluten-free?
Use gluten-free tamari or soy sauce and check the oyster sauce label too. Both sauces need to suit your dietary requirements.
Can I use ground beef?
Ground beef has a different texture and needs to reach 160°F. The ground beef and broccoli recipe below walks you through that version.
More Recipe Ideas
- Easy Beef and Broccoli
- Garlic Beef and Broccoli Noodles
- Ground Beef and Broccoli
- Spicy Asian Cucumber Salad
Beef and Broccoli with Soy and Oyster Sauce
Ingredients
Meat and Marinade
- 1 pound beef flank steak or sirloin thinly sliced across the grain
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
Vegetables
- 2 cups broccoli florets
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced
- Salt and pepper to taste
Cooking Essentials
- 1 tablespoon vegetable oil
Serving
- cooked rice for serving
As Needed
- water as needed to steam broccoli and loosen the glaze
Instructions
Method
- Mix soy sauce, oyster sauce, and cornstarch; coat the thinly sliced beef and refrigerate for 10 minutes.
- Put broccoli in a large skillet with a splash of water. Cover and cook over medium heat for 4–5 minutes until bright green and just tender; transfer to a plate and evaporate remaining water.
- Heat the vegetable oil over medium-high heat and add the beef with its marinade in a thin layer. Cook for about 3–4 minutes, turning, add garlic and ginger for 30 seconds, then add a splash of water and simmer until the sauce bubbles and the thickest beef pieces reach 145°F.
- Remove from heat, fold in the broccoli, and let the beef rest for 3 minutes. Taste for salt and pepper, then serve four portions over separately cooked rice.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F.
