Broccoli Beef

So let’s be real here for a second. I eat a lot of food. And I eat a lot of really great food. So when I declare something the best – you have to know I mean business. It’s not every day that I say something is “the best” and then cancel the previously requested meal (this and this and this) for my upcoming birthday and insist that my husband make this instead. Seriously, this beef and broccoli is that good!

The succulent beef and tender broccoli, smothered in a flavorful, rich sauce, is one of those meals that leaves you wondering how on earth something so good, better than a restaurant even!, could honestly come out of your homely little kitchen. And here’s the bonus – it is FAST. It is SIMPLE. And it is so utterly tasty, you may or may not stab your husband with your fork trying to spear the last piece of meat. I would say the only downfall to this recipe is the fact that flank steak can be a bit pricey but if you look for it on sale or buy a large package and freeze half, it really isn’t so bad. Plus, consider this a meal worth splurging on. It’s worth it, my friends, completely worth it.

Speaking of The Best – I’ve recently updated my Best Recipe section with new headers, sub-categories and a few lost treasures I forgot belonged there. Enjoy!

Broccoli Beef

What To ServeBaked Brown Rice, Stovetop Brown Rice, or hot, cooked white rice
Cut up pineapple or other fresh, seasonal fruit
Asian Noodle Salad or a simple green salad

One Year Ago: Homemade Chocolate Dessert Cups
Two Years Ago: Chicken and Dumpling Soup
Three Years Ago: Lemon and Garlic Grilled Chicken

The Best Broccoli Beef

Yield: Serves 4-5

The Best Broccoli Beef

Ingredients

    Sauce:
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons low-sodium chicken broth
  • 5 tablespoons oyster sauce
  • 2 tablespoons light brown sugar
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons cornstarch
  • Beef and Broccoli:
  • 3 tablespoons soy sauce
  • 1 1/2 pounds flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices
  • 6 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons)
  • 1-inch piece fresh ginger, minced (about 1 tablespoon)
  • 1 teaspoon peanut oil or vegetable oil, plus extra for cooking
  • 1 1/4 pounds broccoli, cut into bite-sized pieces
  • 1/3 cup water
  • 3 medium scallions, sliced 1/2-inch thick on diagonal, optional

Directions

  1. In a medium bowl, combine beef and soy sauce. Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine garlic, ginger, and 1 teaspoon peanut oil. Set aside.
  2. Heat 1-2 teaspoons peanut oil in 12-inch nonstick skillet over medium-high heat until hot and rippling. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don't overcook the meat - cook until just barely cooked through so the meat stays tender. Transfer beef to a medium bowl and cover with a lid and tin foil. Heat another 1-2 teaspoons peanut oil in the skillet and repeat with remaining beef.
  3. Add 1 tablespoon peanut oil to now-empty skillet; heat until rippling and hot. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon, until fragrant, about 15-30 seconds. Stir the mixture into the broccoli. Add the beef back to skillet and toss to combine. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes. Transfer to a serving platter, sprinkle with scallions, and serve - or be like me and serve it straight out of the skillet!
http://www.melskitchencafe.com/the-best-broccoli-beef/

Recipe Source: adapted from America’s Test Kitchen 10th Anniversary Best Recipes Magazine (found at Sam’s Club a few years ago)

125 Responses to Broccoli Beef

  1. Scott says:

    Mel, you’re amazing. Just found your site and I think I have quite a few things to try. First up was your Beef Broccoli. Even my 14-yr. old daughter, who is normally very picky and dislikes when food is combined, raved about this one. Really, really delicious. Thank you for everything you’ve created here. :-)

  2. Maayan says:

    This recipe is freaking amazing! Idk why, but the whole thing smells like it’s full of peanut butter even with ordinary vegetable oil! I even replaced the oyster sauce with a vegetarian replacement I had on hand, and it was STILL awesome. Thank you so much!!

  3. Amanda Z says:

    I made this tonight for the second time and it was just as delicious as I remembered. It was so much better then any takeout I have ever gotten! My husband couldn’t stop saying how good it was, I am surprised we have any leftovers! Thank you for a wonderful recipe, I knew if you labeled it best, it would be one awesome dish

  4. Beth W. says:

    This was outstanding! The only change I made was adding a little meat tenderizer, but that probably wasn’t necessary. (We had tried a similar meal the night before with pork and it was inedible, so I didn’t want a repeat of 5 way distaste. :-) This was full of flavor and tenderness!

  5. Deb says:

    Amazing. That’s all there is to say. Oh and even my ultra picky middle son loved it :)

  6. Tricia says:

    I made this for dinner. My younger adult son & I thought it was great. My husband, who is not a Chinese food lover, ate it but did not enjoy. Thanks for a delicious recipe.

  7. Raymond says:

    I made this tonight, and it was FANTASTIC. We couldn’t believe how tender the flank steak was or how delicious the sauce was. Exactly the right amount of ginger and garlic. I can’t wait to make this for friends…. Thank you, thank you, thank you, thank you!!!

  8. […] Broccoli Beef | Family-Friendly Recipe Blog | Mel's Kitchen … http://www.melskitchencafe.com/So let's be real here for a second. I eat a lot of food. And I eat a lot of really great food. So when I declare something the best – you have to know I mean business. It's not every day that I say something is “the best” and then … […]

  9. Jamie says:

    I just made this last night and it was sooo good! My whole family (4 kids) enjoyed it. We eat gluten free at home and I thought I would share my substitution for the oyster sauce since oyster sauce is not gluten free. I looked at the ingredients of the sauce in the grocery store and the main ingredients are water and sugar. So, instead, I put in:
    2 TBSP of honey
    1 tsp. fish sauce
    3 TBSP of Tamari (wheat free soy sauce)
    This worked very well but the sauce did not thicken up enough (still tasted great). So, next time I will add at least another tsp. or 2 of corn starch.
    Thanks for the great recipe, I will definitely make this again.

  10. Stephanie says:

    Would fish sauce be an ok sub for the oyster sauce? I have all the ingredients but that one until next shopping day. I LOVE LOVE LOVE your website! almost all of our meals are from your recipes and my hubby loves you to!

  11. Stephanie says:

    Oops just noticed the previous post, will try it!

  12. Holly W says:

    Mel, I finally tried this after having it on my “to try” list for over two years. My husband DEVOURED it! It was fun to watch. He and my oldest son loved it. What a great meal! I served it with your Asian Noodle Salad (I left out the noodles and told my son it was Asian Coleslaw!) and jasmine rice. Thanks for another outstanding recipe!

  13. Holly W says:

    P.S. My husband had a work lunch today at PF Chang’s (I didn’t know that – or I’d have planned a different meal for tonight!) and he said your Beef and Broccoli was far superior to his lunch meal!

  14. Julia says:

    Dynamite! Awesome meal! All the great comments are right on target. Better than what you are served at your favorite Chinese restaurant! Thanks for the recipe!

  15. Keren says:

    Love the web site and your recipes. My husband has CHF and I need the nutritional info. Do you have that for your recipes anywhere?

    • Mel says:

      Keren – I don’t currently provide the nutritional info but hope to in the future. Meanwhile there are several online nutritional calculators you could plug the recipe into if you need the info on it.

  16. Lisa says:

    Looks and sounds great, what can I sub for oyster sauce, went to store today, before I saw this, have everything but oyster sauce, hate to go to store more than once a week.

    By the way love all your recipes, have tried a lot and love everyone, your my go when I want to make something new

    • Mel says:

      I’ve never subbed out the oyster sauce so I’m not sure – any sub will change the flavor. Could try more soy sauce; reading through the comments may help, too, since others may have varied it. Good luck!

  17. Kathie says:

    To die for! Excellent!

  18. Daniela says:

    I had everything purchased to make this last night but then wasn’t feeling so great -my husband and six year old son worked together in the kitchen to make this (keep in mind our little boy is not the best eater and very picky). They both gobbled this up!!! I have never seen my husband so excited about a meal -just wish I would have made it :) Thank you for your wonderful site (and I LOVE the “what to serve” ideas -so incredibly helpful to me).

  19. Linda Turco says:

    Mel

    This was AMAZINGLY DELICIOUS, just like you said !!! So, so very yummy !!! Thank you!!!

  20. Linda Turco says:

    Oh, PS. Since I hate garlic, and since I don’t want to be offensive in public with garlic breath, I substituted shallots . It was amazingly delicious as I said before , YUMMY!!

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