The Panda Express should go! You can make your favorite Chinese dish any time, any day with this straightforward recipe for beef and broccoli that only requires one skillet.
Beef and broccoli are a clear example of how delicious light meals can also be. Crisp broccoli florets and tender, juicy beef covered in a thick, savory sauce.
Beef and broccoli is the easiest, healthiest, and easiest-to-make way to satiate your hunger without feeling guilty.
Beef and Broccoli
One of the most well-liked Chinese dishes in the United States is beef and broccoli, and for good reason. Steak that is juicy and crunchy broccoli go well together.
And that condiment? It is unparalleled in its class! Soy sauce, oyster sauce, ginger, cornstarch, and sesame oil come together to make a flavor that is both unique and delicious.
Additionally, preparing it is a breeze! All you need is one skillet. And don’t worry, you can find everything you need for this recipe at your local supermarket.
Oyster Sauce. It’s a common ingredient in Asian cooking and gives dishes a wonderfully thick consistency and authentic flavor.
Sesame Oil. Another staple in Asian cooking. Apart from the unique flavor, its aroma is also enchanting.
Soy Sauce. Together with oyster sauce and sesame oil, it forms that signature sauce. If you want to control the sodium that goes into the dish, use low-sodium soy sauce.
Sugar. Just a teaspoon to counterbalance all that umami-ness.
Cornstarch. It helps thicken the sauce and helps keep the beef tender and juicy.
Flank Steak. Sliced very thinly against the grain. Top sirloin steak, top round steak, or tri-tip steak are good alternatives.
Ginger. Just a small slice gives the dish even more Asian flavor.
Tips and Tricks
Since beef is obviously a crucial component of this dish, you should select the best variety. A beef that is tender and lean is the best choicae for a stir-fry.
Because it is lean, tender, and simple to chew, flank steak is the best choice.
You can also use top sirloin steak, top round steak, or tri-tip steak if you can’t find flank steak.
You must cut the meat correctly in addition to obtaining the appropriate meat. If you don’t, the lovely, tender consistency won’t be there. Don’t worry; it’s easy. How to do it:
For thirty minutes, freeze the steak. It will be so much easier to slice this! The next step is to thinly slice it against the grain with a sharp knife.
The steak will probably be rubbery if you don’t slice against the grain.
Beef should be marinated for 30 minutes. In addition to giving it that irresistible flavor, the sauce’s cornstarch will keep the fries moist while they are being fried.
Cook the steak in a hot skillet to get the most tender beef possible. This will keep all of its liquids inside. Be careful not to overcrowd the pan.
Otherwise, the steak won’t get a good sear from the oil. Instead of searing the meat, you’ll end up steaming it.
Even though the dish contains broccoli and beef, it is not very filling. To pair it with, you’ll need something heavy and starchy.
Adding steamed white rice to a stir-fry is the best way to finish it off. It’s straightforward, but it definitely works.
The rich, umami-packed sauce is absorbed by the rice, resulting in an absolutely mind-blowing meal.
How to Make the Best Sauce
We all know that the thick, luscious sauce on beef and broccoli is the best part. Follow these simple guidelines to create a sauce that will outperform Panda Express:
1. Nothing can be substituted for the soy sauce. This golden brown seasoning has a salty flavor that no other ingredient can match.
2. Another non-negotiable is sesame oil. Don’t skip it because it gives the stir fry that authentic Asian flavor!
3. A thin slice of fresh ginger is sufficient. Because ginger has such a potent flavor, you shouldn’t use too much! The ginger will overpower the flavors of the other ingredients if you overdo it.
4. This recipe yields a beautiful, thick sauce. If you want it to be a bit thinner, just add 1-2 tablespoons of water at the last step of cooking.
Can Beef and Broccoli Be Made Ahead?
Definitely! Beef and broccoli keeps well in the fridge for up to 4 days. Make it on the weekend, refrigerate, and just reheat when ready to serve.
Beef and broccoli is a healthy, tasty, and hearty dish, so it’s an excellent choice for kids’ school lunch! For a grab-and-go prep, place cooled rice in a microwave-safe container.
Top it with the beef and broccoli, cover, and refrigerate. Just microwave when ready to eat.
- 1/3 cup oyster sauce
- 2 teaspoons toasted sesame oil
- 1/3 cup sherry
- 1 teaspoon soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon cornstarch
- 3/4 pound beef flank steak, sliced into 1/8-inch thick cuts
- 3 tablespoons vegetable oil, more if needed
- 1 thin slice of fresh ginger root
- 1 clove garlic, peeled and smashed
- 1 pound broccoli, sliced into florets
- In a bowl, combine oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch until sugar and cornstarch are dissolved.
- Place steak pieces in a large, shallow bowl. Pour over the oyster sauce mixture and coat steak pieces completely. Refrigerate to marinate for at least 30 minutes.
- Add vegetable oil in a large skillet or wok over medium-high heat. Add ginger and garlic and stir. Allow them to sizzle in the hot oil to flavor it, about 1 minute. Remove and discard ginger and garlic.
- Add the broccoli and stir until vibrant green and slightly tender, about 5 to 7 minutes. Take the broccoli out and set it aside.
- Add more oil into the wok if needed. Add the beef and marinade. Stir until the meat has browned, and the sauce is reduced into a glaze, about 5 minutes.
- Add the cooked broccoli. Stir meat and broccoli until heated through, about 3 minutes.