Beef Broccoli Recipe | Asian Dinner
There are some weeknight meals that just hit the spot, delivering on flavour and satisfaction without demanding hours of your time in the kitchen. For us, a really good homemade beef and broccoli stir fry is at the top of that list. It sidesteps the often overly sweet or greasy nature of a takeaway, giving you complete control over the ingredients. The result is a vibrant, savoury dish with incredibly tender strips of beef and broccoli that still has a perfect, crisp bite, all coated in a glossy, garlic-and-ginger-infused sauce. This is my go-to recipe when I need something that comes together swiftly but feels a little bit special.
What I believe sets this beef and broccoli recipe apart is the balance we achieve in the sauce. It’s savoury, slightly sweet, and deeply flavourful without being overpowering. We use a simple technique called velveting for the beef, which sounds fancy but is just a matter of marinating it briefly in a cornflour mixture. This is the secret to that melt-in-the-mouth texture you get at good Chinese restaurants. It’s a game-changer.
This dish works wonderfully for a busy family evening, but it’s also something I’d happily serve to guests with a big bowl of fluffy rice. It’s a straightforward meal that always gets compliments, proving that you don’t need a complicated process to create something genuinely delicious. It’s one of those recipes that, once you make it, will find a permanent place in your cooking repertoire.
Recipe Overview
This beef broccoli recipe brings together tender, marinated beef and vibrant, crisp broccoli florets in a rich, savoury sauce. The key is in the layering of flavours – from the initial searing of the beef to the final simmer of the garlic and ginger sauce. I’ve found through testing that blanching the broccoli for just a minute before stir-frying is the best way to ensure it’s cooked through but retains its wonderful colour and bite.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Beef Broccoli Recipe
- Authentic, Balanced Flavour: The sauce isn’t just salty; it has a deep umami flavour from the dark soy sauce, a gentle sweetness from the brown sugar, and a warming aroma from fresh ginger and garlic. It coats every piece of beef and broccoli beautifully.
- Ready in About 30 Minutes: From slicing the beef to serving it up, this whole dish comes together in half an hour, making it ideal for those evenings when time is not on your side.
- A Truly Flexible Recipe: Don’t have broccoli? Use tenderstem broccoli, asparagus, or sliced bell peppers instead. You can also add sliced mushrooms or carrots for extra veg. It’s very forgiving.
- Great for Weeknight Dinners: This is the kind of nourishing, satisfying meal we all crave after a long day. It feels like a treat but is built on simple, wholesome ingredients. If you enjoy this, you might also like my Bang Bang Chicken Thighs for another quick and flavourful option.
- Family Tested and Approved: This is a constant request in my house. My husband, who’s usually picky about stir-fries, asked for seconds the first time I made it this way!
Ingredients You’ll Need
For the best results, try to use fresh ginger and garlic, as their flavour is so much more potent than the dried versions. I always use Kikkoman low-sodium soy sauce as my base, as it allows me to control the saltiness of the final dish more precisely. You’ll find all these ingredients at any major supermarket.
- For the Beef and Marinade:
- 500g sirloin or rump steak, thinly sliced against the grain
- 1 tbsp light soy sauce
- 2 tsp cornflour
- 1 tsp sesame oil
- A pinch of black pepper
- For the Stir Fry & Sauce:
- 1 large head of broccoli (about 450g), cut into small florets
- 2 tbsp vegetable or sunflower oil, divided
- 3 cloves garlic, finely minced
- 1 tbsp fresh ginger, grated
- 80ml beef or chicken stock (low sodium)
- 60ml light soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp cornflour mixed with 2 tbsp cold water (to make a slurry)
- Toasted sesame seeds, to garnish (optional)
Sophia’s Tip: When slicing the steak, pop it in the freezer for 15-20 minutes first. This firms it up just enough to make getting those paper-thin slices much, much easier.
How to Make This Beef Broccoli Recipe
The process here is all about preparation. Once you have everything chopped and measured, the cooking part happens very quickly. We call this ‘mise en place’ in professional kitchens, and it’s the secret to a stress-free stir fry!
- Marinate the Beef: In a medium bowl, combine the thinly sliced beef with 1 tbsp light soy sauce, 2 tsp cornflour, 1 tsp sesame oil, and a pinch of black pepper. Mix well to coat every piece. Set aside to marinate for at least 15 minutes while you prepare everything else. This process, known as velveting, helps to tenderise the meat.
- Prepare the Sauce: In a separate small bowl or jug, whisk together the beef stock, 60ml light soy sauce, dark soy sauce, brown sugar, and 1 tbsp sesame oil. Set aside.
- Blanch the Broccoli: Bring a small pot of water to a boil. Add the broccoli florets and cook for just 1-2 minutes until they turn a vibrant green but are still crisp. Immediately drain and run under cold water to stop the cooking process. This step ensures the broccoli is perfectly tender-crisp in the final dish.
- Sear the Beef: Heat 1 tbsp of oil in a large frying pan, skillet, or wok over a high heat. Once the oil is shimmering, add half of the beef in a single layer. Be careful not to overcrowd the pan. Cook for 1-2 minutes per side until nicely browned but not cooked all the way through. Remove the beef to a plate and repeat with the remaining half.
- Sauté the Aromatics: Lower the heat to medium. Add the remaining 1 tbsp of oil to the pan. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant, being careful not to let them burn.
- Create the Sauce: Pour the prepared sauce mixture into the pan and bring it to a simmer. Let it bubble for 1-2 minutes.
- Thicken the Sauce: Give your cornflour slurry a quick re-stir, then pour it into the simmering sauce while whisking continuously. The sauce will thicken and become glossy almost immediately. What works best for me is to pour it in slowly until I reach my desired consistency.
- Combine and Serve: Return the seared beef and blanched broccoli to the pan. Stir everything together gently to coat in the luscious sauce. Let it all heat through for another minute. Serve immediately, garnished with toasted sesame seeds if you like.
Tips From My Kitchen
- Temperature is Everything: For a great stir fry, you need a very hot pan to sear the beef. This creates a delicious crust and locks in the juices. However, turn the heat down to medium before adding the garlic and ginger to prevent them from scorching and turning bitter.
- The Secret Step: Don’t skip the marinating step for the beef. The cornflour in the marinade creates a protective layer that keeps the beef incredibly tender and juicy when it hits the high heat. I learned that this is the single most important technique for achieving restaurant-quality results at home.
- Make-Ahead Magic: You can do most of the prep in the morning or the day before. Slice the beef and keep it marinating in the fridge, chop the broccoli, and mix the sauce ingredients. Store them in separate airtight containers. When it’s time to cook, it’ll all come together in 10 minutes.
- Storage and Reheating: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over a medium-low heat with a splash of water to loosen the sauce, or in the microwave.
Equipment You’ll Need
You don’t need a lot of specialised gear for this Asian food classic, but a few key items make it easier.
- A large wok, frying pan, or skillet (a non-stick one works well)
- A sharp knife and a sturdy cutting board
- A couple of small mixing bowls
- A whisk
- A spatula or wooden spoon
Common Mistakes to Avoid
- Overcrowding the Pan: This is the number one mistake in stir-frying. If you put too much beef in the pan at once, the temperature will drop, and the meat will steam in its own juices instead of searing. This results in grey, tough meat. Always cook it in batches to get that lovely brown crust.
- Overcooking the Broccoli: Nobody wants mushy, sad broccoli. The quick blanching step helps, but be mindful when you add it back to the pan at the end. It only needs a minute to heat through and get coated in the sauce. You want it to retain a pleasant, firm bite.
- Forgetting the ‘Mise en Place’: Stir-frying happens fast. If you’re trying to chop garlic while your beef is searing, you’re heading for trouble. Have every single ingredient prepped, measured, and within arm’s reach before you turn the hob on. It makes the whole experience calm and enjoyable.
Delicious Variations to Try
Once you’ve mastered the basic recipe, it’s fun to experiment. This is a great base for customisation.
- A Bit of a Kick: Add 1/2 teaspoon of dried chilli flakes or a dash of sriracha to the sauce mixture for a gentle, warming heat.
- Vegetarian Version: Swap the beef for firm tofu. Press the tofu well to remove excess water, cube it, and pan-fry it until golden before adding it to the sauce. Use vegetable stock instead of beef stock.
- Try a Different Protein: This sauce and method work beautifully with thinly sliced chicken breast, pork tenderloin, or even prawns. Adjust cooking times accordingly. For another chicken idea, why not try my popular Bacon Brown Sugar Chicken Tenders?
What to Serve With Your Beef and Broccoli
This dish is almost a complete meal in itself, but a simple side dish completes it perfectly.
- Steamed Jasmine Rice: The fluffy, fragrant grains are perfect for soaking up every last drop of that delicious, glossy sauce.
- Egg Noodles: Toss cooked egg noodles through the stir fry at the end to turn it into a hearty beef and broccoli noodle dish.
- A Crisp Drink: A cold, light lager like a Japanese Asahi or a German-style Pilsner cuts through the richness of the sauce wonderfully. For wine lovers, a dry Riesling is a fantastic pairing.
Frequently Asked Questions
Beef Broccoli Recipe
Ingredients
Method
- Marinate the Beef: In a medium bowl, combine the thinly sliced beef with 1 tbsp light soy sauce, 2 tsp cornflour, 1 tsp sesame oil, and a pinch of black pepper. Mix well to coat every piece. Set aside to marinate for at least 15 minutes while you prepare everything else. This process, known as velveting, helps to tenderise the meat.
- Prepare the Sauce: In a separate small bowl or jug, whisk together the beef stock, 60ml light soy sauce, dark soy sauce, brown sugar, and 1 tbsp sesame oil. Set aside.
- Blanch the Broccoli: Bring a small pot of water to a boil. Add the broccoli florets and cook for just 1-2 minutes until they turn a vibrant green but are still crisp. Immediately drain and run under cold water to stop the cooking process. This step ensures the broccoli is perfectly tender-crisp in the final dish.
- Sear the Beef: Heat 1 tbsp of oil in a large frying pan, skillet, or wok over a high heat. Once the oil is shimmering, add half of the beef in a single layer. Be careful not to overcrowd the pan. Cook for 1-2 minutes per side until nicely browned but not cooked all the way through. Remove the beef to a plate and repeat with the remaining half.
- Sauté the Aromatics: Lower the heat to medium. Add the remaining 1 tbsp of oil to the pan. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant, being careful not to let them burn.
- Create the Sauce: Pour the prepared sauce mixture into the pan and bring it to a simmer. Let it bubble for 1-2 minutes.
- Thicken the Sauce: Give your cornflour slurry a quick re-stir, then pour it into the simmering sauce while whisking continuously. The sauce will thicken and become glossy almost immediately. What works best for me is to pour it in slowly until I reach my desired consistency.
- Combine and Serve: Return the seared beef and blanched broccoli to the pan. Stir everything together gently to coat in the luscious sauce. Let it all heat through for another minute. Serve immediately, garnished with toasted sesame seeds if you like.
Notes
I really hope you give this beef broccoli recipe a try. It’s a staple in our home for a reason, and it’s a brilliant way to enjoy a takeaway favourite with the freshness and quality of home cooking. If you do make it, please let me know how it turned out in the comments below – I love hearing from you!
Happy cooking,
Sophia
