Tulo

Beef and Broccoli Recipe

A skillet of sliced beef and broccoli florets coated in a glossy dark brown sauce, garnished with sesame seeds, served over white rice.
Photo by Ivan Georgiev on Pexels

A quick cornstarch marinade (velveting) keeps the thinly sliced beef tender even over high heat, while par-cooking the broccoli separately means it turns crisp-tender instead of gray and waterlogged. Building the sauce with both soy and oyster sauce gives it the deep, slightly sweet-savory flavor of takeout without needing a long braise.

Prep
25 min
Cook
15 min
Total
40 min
Servings
4

Ingredients

Servings4
  • 1 lb flank steak, thinly sliced against the grain
  • 4 cups broccoli florets
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/3 cup soy sauce, divided
  • 3 tablespoons oyster sauce
  • 3 tablespoons cornstarch, divided
  • 1 tablespoon brown sugar
  • 1/2 cup low-sodium beef broth
  • 3 tablespoons vegetable oil, divided
  • 1 teaspoon toasted sesame oil

Nutrition per serving

Calories
355
Protein
28g
Carbs
19g
Fat
20g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1In a bowl, toss the sliced flank steak with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Let it sit at room temperature for 15 minutes to tenderize.
  2. 2Meanwhile, whisk together the remaining soy sauce, oyster sauce, brown sugar, beef broth, and remaining 2 tablespoons cornstarch in a small bowl to make the sauce.
  3. 3Bring a small pot of water to a boil and blanch the broccoli florets for 60-90 seconds, until just bright green and barely tender. Drain and set aside.
  4. 4Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat until shimmering. Add the beef in a single layer and sear undisturbed for 1 minute, then stir-fry for another 1-2 minutes until browned but not fully cooked through. Transfer to a plate.
  5. 5Add the remaining 1 tablespoon oil to the pan, then the garlic and ginger. Stir-fry for 15-20 seconds until fragrant, don't let it brown or it will turn bitter.
  6. 6Return the beef and broccoli to the pan. Give the sauce a quick stir (the cornstarch settles) and pour it in. Toss everything together and cook for 1-2 minutes, until the sauce thickens and coats the beef and broccoli glossy.
  7. 7Stir in the sesame oil, remove from heat, and serve immediately over steamed rice.
How to Season a Wok

Tips & variations

  • Freeze the flank steak for 15-20 minutes before slicing; a firmer steak is much easier to cut into thin, even strips against the grain.
  • Swap the beef for thinly sliced chicken thighs or firm tofu for a different protein, the sauce and technique stay the same.
  • Add sliced red bell pepper or sliced onion along with the broccoli for more color and crunch.
  • For a spicier version, stir in 1/2 teaspoon crushed red pepper flakes or a spoonful of chili garlic sauce with the sauce mixture.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium-high heat with a splash of water to loosen the sauce, or microwave in 30-second bursts; the broccoli will soften somewhat on reheating but the beef stays tender.

Tips from the Tulo kitchen

  • Slicing the steak against the grain (perpendicular to the visible muscle fibers) shortens those fibers, which is what makes the meat easy to chew even after a quick sear.
  • A well-seasoned wok holds much higher, more even heat than a nonstick skillet, which helps the beef sear instead of steam.

FAQ

What does velveting the beef actually do?

Coating the beef in cornstarch and a little soy sauce before cooking creates a thin protective layer that seals in moisture, so the meat stays tender and juicy instead of drying out over the high heat needed for a good sear.

Can I use frozen broccoli instead of fresh?

Yes, but thaw and pat it very dry first. Frozen broccoli holds extra water that will dilute the sauce and steam the beef instead of letting it sear.

Is oyster sauce necessary, or can I skip it?

Oyster sauce is what gives this dish its characteristic deep, slightly sweet umami flavor. If you need to skip it for an allergy, substitute an equal amount of hoisin sauce plus an extra teaspoon of soy sauce, though the flavor will be sweeter and less savory.

How do I make this gluten-free?

Use tamari or a certified gluten-free soy sauce, and check that the oyster sauce brand is labeled gluten-free, since some contain wheat as a thickener.

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