Beef and Broccoli

This classic Chinese beef and broccoli recipe is quick and easy to make homemade, and tastes even better than the restaurant version!

This Chinese Beef and Broccoli recipe is easy to make, ready to go in about 30 minutes, and I'm convinced it's even better than the restaurant version! | gimmesomeoven.com

There’s so much broccoli in my life lately!

First off, my fridge has been overflowing with multiple kinds of broccoli from my CSA, grown by my lovely Burmese friend Si Si who works with this cool organization.  I must say, her organic broccoli is some of tastiest I’ve ever tried, and I’ve been choppin’, sautein’, roastin’, and slawin’ it like crazy lately.  So good.

But then, I’ve also got to tell you the cutest thing.  When Si Si first heard that I was dating Barclay last summer, she was soooo excited about it and couldn’t wait to meet him.  But English is her second language, and his name (pronounced bar-klee) was a tricky one to remember.  So I told her to just think of broccoli, and I still remember how her eyes lit up and she broke into the biggest smile.  “I love broccoli!!” she exclaimed.

And the nickname was born.  :)

Now, whenever I go to see her or we chat on the phone, she always makes sure to tell me again and again to be sure to “say hi to Broccoli” for her.  Or she’ll invite me and Broccoli over for some Burmese noodles.  Or — one of my favorite little moments — when Barclay came to visit the CSA-kickoff party a few weeks ago at her garden, she got a big kick out of him purchasing some of her broccoli to take home.  Some broccoli for Broccoli.  Made me so happy.

Anyway, all that said, this week I randomly was craving some retro beef and broccoli.  I used to always love ordering this stuff at Chinese restaurants back in the day, and love how easy it is to make at home.  So I whipped up a quick batch and snapped some photos just in case you might ever have a nostalgic craving for this stuff too.

Barclay and Si Si

Barclay (“Broccoli”) and Si Si

Here’s a cute pic I snapped of Barclay out in Si Si’s garden before we made our way to her actual broccoli.  These two. 

This Chinese Beef and Broccoli recipe is easy to make, ready to go in about 30 minutes, and I'm convinced it's even better than the restaurant version! | gimmesomeoven.com

Alright, back to this recipe.  I’ve gotta say — I’ve had some good beef and broccoli in my day, but probably more not-so-good beef and broccoli in my day.

Oof.  Has anyone else had the same experience??  I feel like this dish starts with so much potential, based around two of my favorite ingredients.  (Here’s lookin’ at you fresh broccoli, and — my forever guilty pleasure — tender steak.)  But after that, it seems like so many restaurants just phone in the sauce, making what could be an awesome dish instead totally bland and soggy and “meh”.

Not acceptable.

This Chinese Beef and Broccoli recipe is easy to make, ready to go in about 30 minutes, and I'm convinced it's even better than the restaurant version! | gimmesomeoven.com

My homemade version, on the other hand, is everything I always hope that broccoli and beef will be when I see if on a menu.  It’s made with tender-crisp broccoli (and lots of it), marinated and perfectly-cooked flank steak, and lots of sauce that’s actually bursting with savory flavors.  So good!

This Chinese Beef and Broccoli recipe is easy to make, ready to go in about 30 minutes, and I'm convinced it's even better than the restaurant version! | gimmesomeoven.com

And even better?  It can be on the table easily in 30 minutes.  (Or if you’re a super-efficient multi-tasker, closer to 20!)

This Chinese Beef and Broccoli recipe is easy to make, ready to go in about 30 minutes, and I'm convinced it's even better than the restaurant version! | gimmesomeoven.com

So who’s ready for some beef and broccoli?

I thought so.  :)

Enjoy!

Beef and Broccoli

This classic Chinese beef and broccoli recipe is quick and easy to make homemade, and tastes even better than the restaurant version!

Ingredients:

Beef and Broccoli Ingredients:

  • 1 pound flank steak, cut into 1/4-inch-thick bite-sized pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 3-4 cups chopped broccoli florets (about 1 medium head of broccoli)
  • 1 batch of sauce (see below)
  • 1 tablespoon peanut oil
  • 2 cloves garlic, peeled and minced
  • optional garnishes: toasted sesame seeds and/or thinly-sliced green onions

Sauce Ingredients:

  • 3/4 cup water
  • 3 tablespoons oyster sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon freshly-ground black pepper
  • optional: 1-3 teaspoons sriracha, to taste

Directions:

To Make The Beef and Broccoli:

  1. Add the steak to a large bowl, along with the soy sauce and rice wine vinegar.  Stir to combine, then let the steak marinate for at least 10 minutes (or up to 1 hour).
  2. Meanwhile, fill a large stockpot halfway full of water, and bring it to a boil.  Stir the broccoli florets into the water, and cook for 30-45 seconds.  Drain (or transfer the broccoli to a strainer), and set aside.
  3. Prepare the sauce (see instructions below).
  4. Once the steak has finished marinating, add the peanut oil to a large saute pan or wok over medium-high heat.  Add the steak and garlic, and saute -- stirring occasionally -- until the steak is cooked through, about 5-6 minutes.  Add the sauce and broccoli, and toss to combine.  Continue cooking for 1-2 more minutes, or until the sauce comes to a simmer and thickens.
  5. Remove from heat and serve immediately, topped with optional garnishes if desired.

To Make The Sauce:

  1. Whisk all ingredients together until combined.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

This Chinese Beef and Broccoli recipe is easy to make, ready to go in about 30 minutes, and I'm convinced it's even better than the restaurant version! | gimmesomeoven.com

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Comments

  1. Tyffanie — June 8, 2016 @ 5:34 am (#)

    Looks excellent! Could you use fish sauce instead of oyster sauce?

    • Hayley @ Gimme Some Oven — June 15th, 2016 @ 10:10 am

      Thanks Tyffanie — we hope you love it! And yes, we think you could use fish sauce instead of oyster sauce.

  2. Karen — June 8, 2016 @ 9:11 am (#)

    This looks so tasty! I will have to try this recipe out!

    • Hayley @ Gimme Some Oven — June 15th, 2016 @ 10:11 am

      Thanks Karen — we hope you enjoy!

  3. Julia @ Sprinkles & Saturdays — June 8, 2016 @ 10:29 am (#)

    Yum! Loving how simple this is. I would use some veggie beef since I don’t eat meat but I think it would be just as delicious!

  4. Josh @ The Kentucky Gent — June 8, 2016 @ 10:30 am (#)

    The more broccoli the better!I will say it always bums me whenever restaurants skimp on the veggies. 

  5. Ali's mom — June 9, 2016 @ 8:34 am (#)

    This looks great, can’t wait to try it, say Hi to Broccoli 

  6. Kari — June 9, 2016 @ 4:53 pm (#)

    I always order beef with broccoli. It’s one of my favorites!
    Kari

  7. Lindsay Cotter — June 9, 2016 @ 8:39 pm (#)

    This looks delicious! Love how easy it is and so much better than take-out!

    • Hayley @ Gimme Some Oven — June 15th, 2016 @ 7:57 am

      Thanks Lindsay — we hope you enjoy!

  8. pia — June 10, 2016 @ 8:06 am (#)

    what a lovely looking meal!

    • Hayley @ Gimme Some Oven — June 15th, 2016 @ 7:54 am

      Thank you Pia — we hope you enjoy! :)

  9. Anne — June 10, 2016 @ 9:52 am (#)

    This looks great I’m going to try it for tea.

    Is it fresh ginger please?

    • Hayley @ Gimme Some Oven — June 15th, 2016 @ 7:40 am

      Hi Anne! We actually used ground ginger, but you could totally use fresh instead! We hope you enjoy!

  10. Charlsi — June 10, 2016 @ 10:32 am (#)

    This is one of my favorite Chinese meals to get when I go out! I can’t wait to try it out!

    • Hayley @ Gimme Some Oven — June 15th, 2016 @ 7:39 am

      Awesome, we hope you love this recipe Charlsi! :)

  11. Zahra — June 11, 2016 @ 6:54 am (#)

    Looks delicious!  Can this be made with out peanut oil? Some of my family is allegric to nuts. Thanks!

    • Hayley @ Gimme Some Oven — June 14th, 2016 @ 5:48 pm

      Thanks Zahra — we hope you enjoy it! And you can totally use a different oil — in this case, we’d suggest coconut, grapeseed, or vegetable oil.

  12. Marcus — June 13, 2016 @ 5:02 am (#)

    Always always always ALWAYS steam your broccoli… always. velveting the beef is the best way to go with your beef. Slice it thin against the grain so the meat stays tender, and never go higher than med-med/high on the heat

    • Hayley @ Gimme Some Oven — June 14th, 2016 @ 7:51 pm

      We appreciate your feedback Marcus!

  13. Karly — June 17, 2016 @ 10:29 am (#)

    Um, yes. Just yes. This is the perfect to satisfy my (very frequent) Chinese cravings! YUM!

    • Hayley @ Gimme Some Oven — June 17th, 2016 @ 12:25 pm

      Thank you Karly — we hope you enjoy this!

  14. CESSP — June 22, 2016 @ 4:43 am (#)

    Simply delicious

  15. Cynthia E — June 23, 2016 @ 7:15 pm (#)

    Oooh this was sooooo good! I added water chestnuts because my family loves them.  But yum!!!
    Thanks! 

    • Hayley @ Gimme Some Oven — June 23rd, 2016 @ 9:08 pm

      Thank you Cynthia — we’re glad you and your family enjoyed this!

  16. Rachel — August 3, 2016 @ 8:37 am (#)

    Made this last night and it was very good. The only thing I would do differently is use half of the water called for in the sauce. It seemed to be too much and the sauce never really thickened despite the cornstarch. But the flavor was excellent and I liked the idea of blanching the vegetables and marinating the meat before putting in the wok. It really helped get the textures of those items right. Another solid recipe Ali thank you!

    • Hayley @ Gimme Some Oven — August 3rd, 2016 @ 2:16 pm

      Thanks for sharing with us Rachel — we’re happy you enjoyed it!

  17. Ashley — August 14, 2016 @ 10:27 am (#)

    Love Marcus’s suggestion to steam the broccoli. We have an awesome rice cooker that allows you to steam veggies at the same time–so convenient! The veggies turn out perfect, never soggy or mushy. Then if needed, I can toss them in my recipe, or serve them as is. Can’t wait to try this recipe!

    • Hayley @ Gimme Some Oven — August 14th, 2016 @ 4:58 pm

      Thanks Ashley — we hope you enjoy this! :)

  18. Kiana — September 10, 2016 @ 6:49 pm (#)

    Really good beef n broccoli and really cute story! I appreciate you didn’t include brown sugar like most do….I doubled the recipe so I didn’t have to decrease the water but added a pinch more cornstarch but this sauce should not be thick. I complemented this dish with brown rice and Japanese noodles because…just cause. DELISH!

    • Hayley @ Gimme Some Oven — September 12th, 2016 @ 7:16 pm

      We’re so happy you liked it, Kiana! :D

  19. Rebecca — September 11, 2016 @ 8:47 pm (#)

    On a whim, I searched for broccoli supper ideas (to get rid of a giant Costco bag of florets) and this popped up. The “this is BETTER than a restaurant” line is what convinced me to try it. We JUST finished it off and it didn’t disappoint!!! I have you bookmarked and will be returning for more. Nothing says success like having to turn a forlorn looking adult male away from the kitchen because there isn’t any food left for a 3rd helping! Hah! Thank you so much for posting! 

    • Hayley @ Gimme Some Oven — September 13th, 2016 @ 9:47 am

      Thanks for sharing, Rebecca — we’re so happy you enjoyed it! :)

  20. Adriana — September 14, 2016 @ 10:45 am (#)

    Is it necessary to velvet the beef or can I marinate overnight instead, and will it turn out tender like in the restaurant? If need to velvet first, what is the best method?

    • Ali — October 12th, 2016 @ 6:06 pm

      Nope, no need to velvet the beef unless you’d like to. Mine turned out plenty tender! :)

  21. tarrin — October 11, 2016 @ 5:35 pm (#)

    I made this for dinner tonight and my whole family loved it! It really does taste like it came straight out of a Chinese restaurant. I’ll definitely be making this again. The only thing I’ll do different is make more sauce cause I live in the south and we love our gravy and sauces lol thanks for sharing!

    • Hayley @ Gimme Some Oven — October 12th, 2016 @ 2:48 pm

      We’re so glad to hear that, Tarrin! :D

  22. Sheila — October 22, 2016 @ 10:12 am (#)

    My husband/son devoured this! I used the sesame seed/green onions as garnish. Will never order takeout again.

    • Hayley @ Gimme Some Oven — October 26th, 2016 @ 1:34 pm

      We’re so glad to hear that, Sheila! :)