In this Chinese-style beef and broccoli recipe we show you how to make an easy, delicious meal from scratch. You only need a skillet to cook it which makes clean up afterwards quick too!
Is Beef and Broccoli Healthy?
Yes, our beef and broccoli recipe is healthy. Here’s why:
- High in protein: Our beef and broccoli recipe contains nearly 35 grams of protein per serving (nearly 70% of your recommended daily intake). If you’re trying to add more protein to your diet, this recipe is perfect for you.
- Low in saturated fat: This dish contains only 6 grams per serving. To know how much saturated fat you should consume in a meal, read our healthy eating guidelines.
- Low in sugar: Although we do use brown sugar in this recipe, there’s only 4 grams per serving. To learn more about your recommended daily added sugar intake, check out this article.
- Benefits of broccoli: This crunchy cruciferous vegetable is low in calories and fat but high in fiber, vitamins, and minerals. It’s packed with vitamin C and many antioxidants that can bring positive health benefits.
What Kind of Beef Is Best for Stir-Fry?
Any tender beef cuts are great to use for today’s beef and broccoli recipe. Here are some of our recommendations:
- Flank steak: This is what we use in our recipe. This cut is often preferred in Chinese stir-fry as it’s tender, fairly lean, flavorful, and affordable.
- Tri-tip: This cut is pretty similar to flank steak as it’s also tender and lean. When you’re cutting tri-tip, make sure you slice against the grain so that it’s easier to chew.
- Sirloin: This particular cut is quite lean, but a bit tougher than flank steak or tri-tip. It’s best to tenderize and marinate this beef-cut to help make it tender and delicious.
- Striploin: This one is fattier than the other three, which is also why it’s more tender. Striploin often comes with a thick layer of fat running along the steak that you can easily trim off.
If you’re still uncertain about your beef cuts, you can always ask your butcher and they should be able to help you.
How to Make Beef and Broccoli
Here is a quick summary of our beef and broccoli recipe:
Marinate the beef.
Parcook the broccoli.
Cook the beef.
Finish cooking the broccoli.
Garnish and serve.
Full ingredient measurements and detailed instructions are available in the recipe section below.
Can I Use Frozen Broccoli for Beef and Broccoli Recipe?
Yes, you can.
One perk of using frozen broccoli is that it’s already prepared and cut into florets. However, thawing it at room temperature may make the broccoli lose its crunch.
It’s best to steam the frozen broccoli for 3 to 5 minutes, depending on the size, to warm it up. After that, your broccoli is ready to go into the stir-fry.
What Other Vegetables Go Well With This Recipe?
Although we’re only using broccoli, you can use other vegetables to customize the recipe to your preference. Here are the top crunchy veggies that would go well in a stir-fried dish:
- Carrots: These crunchy root vegetables have an amazing crunchy texture and sweet flavor that will go well in any savory stir-fry. In addition, the vibrant orange color of carrots makes your dish look fresh and more appetizing.
- Baby corn: Unlike mature corn, you can eat whole baby corn without having to remove the cob. They have a sweet, nutty flavor and a crunchy texture that is perfect for stir-fry dishes.
- Bell peppers: These capsicums have a sweet taste and herby, grassy aroma that will make your stir-fried beef more flavorful.
There are four common types of bell peppers that you can find in grocery stores: orange, red, yellow, and green. Here’s a quick guide on how to pick a bell pepper that suits your taste:
While they are all delicious and crunchy, the red ones are generally the sweetest. Yellow and orange bell peppers have a similar flavor profile, but orange ones tend to be slightly more tangy.
Green bell peppers have the strongest grassy aroma which may be too intense for some people, but is perfect for stir-fry dishes.
Tips for Making the Best Beef and Broccoli
Here are few tips to help you make the best beef and broccoli:
- Tenderize the beef: Gently pound the beef with a meat mallet tenderizer or poke it lightly with a fork. This will help the beef absorb more of the seasonings.
- Blanch the broccoli: To retain the fresh color of the broccoli, blanch it in boiling water for 30 seconds and transfer it to an ice bath. Drain and pat it dry with a paper towel to remove excess water before you stir-fry it.
- Have your ingredients ready: This dish takes less than 10 minutes to cook so it’s best to lay out all the ingredients. That way you can easily turn to get the next item you need and add it to the skillet.
These additional steps may take a little more time to prepare, but they will help you cook an amazing meal with greater ease.
How to Store and Reheat Beef and Broccoli Stir-Fry
Stir-fried meat is quite delicate as it’s thinly sliced. We highly recommend storing this beef and broccoli in an airtight container to prevent the beef from drying out.
We also recommend reheating this dish in the microwave for 1 to 2 minutes. It may seem tempting to refry it in a pan, but you’ll risk overcooking the beef and it’ll become tough.
What to Serve With Beef and Broccoli Stir-Fry
Since today’s theme is Chinese cuisine, we’ve decided to serve our beef with a side of winter melon meatball soup. We also recommend adding a glass of orange pineapple juice for added freshness and to make sure you feel full and consume enough calories.
Here’s the combined nutrition facts of today’s meal:
|Ground Beef And Broccoli||Main Dish||500||7.7 g||539 mg|
|Winter Melon Meatball Soup||Side Dish||143||3.5 g||293 mg|
|Orange Pineapple Juice||Beverage||112||0.0 g||6 mg|
|Total||755||11.2 g||838 mg|
Beef and Broccoli Recipe
- 18 oz flank steak thinly sliced
- 1 tbsp cornstarch
- 1/2 tsp black pepper
- 2 tsp brown sugar
- 2 tbsp reduced-sodium soy sauce
- 1/2 tbsp oyster sauce
- 1/2 tbsp sesame oil
- 1 tsp hoisin sauce
- 1 tsp paprika
- 1 1/2 tbsp unsalted butter divided
- 6 oz broccoli cut into florets
- 1 tbsp garlic minced
- 1 tsp ginger minced
- 2 tbsp scallions finely chopped
- 1 tbsp sesame seeds
- 3 1/2 cups cooked medium-grain rice
- Marinate the beef: In a large mixing bowl, combine 18 oz sliced flank steak, 1 tsp cornstarch, 1/2 tsp black pepper, 2 tsp brown sugar, 2 tbsp reduced-sodium soy sauce, 1/2 tbsp oyster sauce, 1/2 tbsp sesame oil, 1 tsp hoisin sauce, and 1 tsp paprika. Mix well to marinate and set aside for 10 minutes.
- Parcook the broccoli: In a hot skillet over medium heat, add 3/4 tbsp unsalted butter and 6 oz broccoli florets. Cook and stir constantly for 2 minutes. Transfer the broccoli to a plate and set aside.
- Cook the beef: In the same skillet, add the remaining 3/4 tbsp unsalted butter, 1 tsp minced garlic, and 1 tsp minced ginger. Stir for 30 seconds over medium heat. Add the marinated beef to the skillet and cook for 3 minutes, stirring constantly.
- Finish cooking the broccoli: Add broccoli back into the skillet. Cook and stir constantly for another 3 minutes. Once the time is up, turn off the heat immediately.
- Garnish and serve: Sprinkle 2 tbsp chopped scallions and 1 tbsp sesame seeds on top of the beef. Serve with cooked medium-grain rice.