Why order takeaway when you can make this favourite at home in 30 minutes? The secret to delicious beef and broccoli lies in how you prepare the steak and when you add the sauce. Get both right and you'll have tender beef, crisp broccoli and a glossy garlic sauce worth making again.
A good beef and broccoli recipe should deliver tender steak, crisp vegetables and a rich sauce without requiring complicated ingredients. This Chinese-inspired favourite is surprisingly easy to prepare at home, making it an excellent alternative to ordering takeaway.
The secret is cooking thinly sliced beef quickly over high heat while keeping the broccoli slightly crisp. Combined with garlic, ginger and a savoury soy-based sauce, the ingredients create a satisfying family meal in approximately 30 minutes.
Ingredients for Beef and Broccoli Recipe
Beef and broccoli
- 500g rump or sirloin steak, thinly sliced
- 350g broccoli florets
- 2 tablespoons vegetable oil
- 3 garlic cloves, crushed
- 1 tablespoon grated ginger
- 2 spring onions, sliced
- 1 tablespoon soy sauce
- 1 teaspoon cornflour
Sauce
- ⅓ cup soy sauce
- ½ cup beef stock
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon cornflour
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- ¼ teaspoon black pepper
Directions to Make Beef and Broccoli Recipe
- Toss the sliced beef with 1 tablespoon soy sauce and 1 teaspoon cornflour.
- Whisk together all the sauce ingredients in a separate bowl.
- Blanch the broccoli in boiling water for 2 minutes, then drain thoroughly.
- Heat 1 tablespoon oil in a large frying pan or wok over high heat. Cook the beef in two batches for approximately 2 minutes per batch, until browned and cooked through. Remove from the pan.
- Add the remaining oil, garlic and ginger. Stir-fry for 30 seconds.
- Return the beef to the pan with the broccoli.
- Pour in the sauce and cook for 2 to 3 minutes until thickened and glossy.
- Garnish with spring onions and serve immediately with rice or noodles.
How to Prepare Tender Beef and Broccoli
Slice the steak thinly against the grain to shorten the muscle fibres and improve tenderness. Chilling the meat briefly before slicing makes this easier. Additionally, avoid overcrowding the pan because the beef will steam instead of browning. Cook in batches and keep the heat high. For perfectly cooked broccoli, blanch it briefly before stir-frying. This preserves its colour and prevents it from becoming too soft.
Preparation Time
| Stage | Time |
|---|---|
| Preparing ingredients | 15 minutes |
| Cooking | 15 minutes |
| Total | 30 minutes |
Servings
Serves 4 people with steamed rice or noodles.
Frequently Asked Questions
What beef works best for this recipe?
Rump, sirloin or flank steak works well. Slice thinly against the grain for tenderness.
Can I use frozen broccoli?
Yes. Thaw and drain it thoroughly before stir-frying. There is no need to blanch it first.
How do I thicken the sauce?
Cornflour thickens the sauce as it heats. Simmer briefly until it coats the beef.
Can I make it without oyster sauce?
Yes. Substitute additional soy sauce and a small amount of brown sugar.
How long can I store leftovers?
Refrigerate in an airtight container for up to three days. Reheat thoroughly before serving.
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