This succulent beef and tender broccoli, smothered in a flavorful sauce is better than a restaurant! And it is FAST. It is SIMPLE. And it is utterly tasty.
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!
The Best Broccoli Beef
- 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 ½ 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 ¼ pounds broccoli, cut into bite-sized pieces
- ⅓ cup water
- 3 medium scallions, sliced 1/2-inch thick on diagonal, optional
- 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.
- 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.
- 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!
Recipe Source: adapted from America’s Test Kitchen 10th Anniversary Best Recipes Magazine (found at Sam’s Club a few years ago)