Name: Perfect Beef and Broccoli
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 3 tbsp vegetable oil; 500g (1.1 lbs) skirt or flank steak, thinly sliced; 450g (1 lb) tenderstem broccoli, sliced lengthwise if thick; 1 tsp minced ginger; 2 cloves garlic, minced; 250ml (1 cup) beef stock; 3 tbsp light soy sauce; 1 tbsp dark soy sauce; 1 tbsp Chinese rice wine (or sherry); 2 tsp sesame oil; 3 tbsp brown sugar; ⅛ tsp white pepper; ⅛ tsp black pepper; 2 tbsp cornstarch mixed with 5 tbsp cold wat

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How to Make the Perfect Beef and Broccoli Stir-Fry

Create a flavorful and easy beef and broccoli stir-fry in just 20 minutes—perfect for busy weeknights. This dish features tender beef, crisp broccoli, and a savory, Chinese-inspired sauce. Here’s how to make it:

Why You’ll Love This Recipe:

Quick & Easy: Ready in 20 minutes, ideal for weeknight dinners.
Affordable: Flank or skirt steak provides great flavor without breaking the bank.
Balanced Flavors: A combination of soy sauce, sesame oil, and rice wine creates a delicious savory sauce.

Key Ingredients:

Beef:

Use flank or skirt steak for a tender, budget-friendly option. Slice thinly against the grain for the best texture (freezing the steak for 20 minutes makes slicing easier).
Premium cuts like sirloin or ribeye also work but can be sliced thicker.

Broccoli:

Tenderstem broccoli retains a nice crunch when stir-fried.
Regular broccoli works too—just cut the florets smaller for even cooking.

Sauce:

Light Soy Sauce: Adds salty, umami flavor.
Dark Soy Sauce: Deepens the color and adds mild sweetness.
Chinese Rice Wine: Gives authentic flavor (sherry works as a substitute).
Sesame Oil: Provides rich nuttiness.
Brown Sugar: Balances savory and salty notes.
White & Black Pepper: Add warmth and spice.
Cornstarch Slurry: Thickens the sauce to perfectly coat the beef and broccoli.

Aromatics:

Garlic & Ginger: Sauté these for depth and fragrance.
Use a high-smoke-point oil like vegetable oil for stir-frying.

Step-by-Step Guide to Perfect Beef and Broccoli:

1. Prepare the Sauce

In a bowl, combine the beef stock, light and dark soy sauces, rice wine, sesame oil, brown sugar, white pepper, and black pepper. Stir well and set aside.

2. Prep the Beef and Broccoli

Thinly slice the beef against the grain. If using tenderstem broccoli, trim the ends and slice any thick stalks lengthwise.

3. Stir-Fry the Beef

Heat 2 tbsp oil in a wok or large pan over high heat. Sear the beef in batches for 2-3 minutes until browned. Remove and set aside.

4. Cook the Broccoli

In the same wok, stir-fry the broccoli for about 2 minutes. For softer broccoli, add a splash of water and cook longer.

5. Sauté Aromatics

Lower the heat to medium. Add the remaining oil to the wok and sauté minced garlic and ginger for about 30 seconds until fragrant.

6. Build the Sauce

Pour the sauce into the wok and bring it to a boil. Gradually add the cornstarch slurry, stirring until the sauce thickens.

7. Combine and Finish

Return the beef and broccoli to the wok, toss everything together, and cook for another minute. Remove from heat.

Serving Suggestions:

Pair your stir-fry with:

Steamed white rice
Egg-fried rice
Cauliflower rice for a low-carb option
Special fried rice

Pro Tips:

Slice Thinly: Thin beef slices cook quickly and stay tender.
Broccoli Texture: Bright green with a slight crunch is ideal.
Prep Ahead: Stir-frying is fast, so have everything ready before starting.

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