Why You’ll Love this Beef & Broccoli
When I first discovered this beef and broccoli recipe, I couldn’t believe how quickly it transformed my weeknight dinner routine.
Trust me, this isn’t just another stir-fry; it’s a 15-minute miracle that delivers restaurant-quality flavor without the wait or expense.
The tender, thin-sliced beef gets that perfect velvety texture from the egg white and cornstarch marinade.
And that sauce? Rich, savory, and clinging to each piece of crisp-tender broccoli.
Who needs takeout when you can create this magic at home?
It’s versatile, too—swap chicken if you prefer, or add water chestnuts for extra crunch.
What Ingredients are in Beef & Broccoli?
The beauty of this beef and broccoli recipe lies in its simplicity—a handful of everyday ingredients that come together to create something truly spectacular.
What I love most about this dish is how the marinade transforms thinly sliced beef into something tender and velvety, while the sauce coats every piece of broccoli with savory goodness.
Ready to stock your kitchen for this 15-minute magic? Here’s everything you’ll need:
- 3/4 pound beef, cut into very thin strips (pencil-thin, no longer than 2 inches)
- 3 cups broccoli florets, bite-sized
- 2 garlic cloves, minced
- 2 tablespoons soy sauce (regular, not lite)
- 2 1/2 tablespoons white sugar
- 1/2 teaspoon black pepper
- 1 egg white, beaten until frothy
- 1 tablespoon cornstarch
- 2 tablespoons sherry wine
- 1/4 cup oyster sauce
- 3-4 tablespoons vegetable oil
When shopping for this recipe, the quality of your beef matters, but you don’t need to break the bank. Flank steak or sirloin work beautifully when sliced thin against the grain.
And about that oyster sauce—it might seem like a specialty ingredient, but it’s widely available in most grocery stores and lasts forever in the fridge, adding that distinctive umami flavor that makes Chinese takeout so craveable.
Trust me, it’s worth adding to your pantry staples for this dish alone.
How to Make this Beef & Broccoli
The magic of this beef and broccoli starts with a simple but effective marinade. In a medium mixing bowl, combine your thinly sliced beef strips (3/4 pound) with 2 tablespoons soy sauce, making certain each piece gets nicely coated. Next, sprinkle in 2 1/2 tablespoons white sugar and 1/2 teaspoon black pepper, then keep stirring for about 3 minutes. This might seem like a long time to stir meat, but trust me, this step guarantees every strip gets evenly seasoned and allows the sugar to start dissolving—which is key for that perfect caramelization later on.
Now for the secret to that restaurant-quality tenderness: add one beaten egg white (make sure it’s nice and frothy) and slowly stir in 1 tablespoon cornstarch. Again, stir for about 3 minutes to evenly coat the beef. No one wants to bite into a clump of cornstarch, right? Once everything is well-mixed with no visible sugar or cornstarch, cover and refrigerate for 3 hours, giving it a good stir halfway through. While you might be tempted to skip this waiting period, this velveting technique is what transforms ordinary beef into that melt-in-your-mouth texture we all crave.
When you’re ready to cook, bring a large pot of water to boil for the broccoli florets (3 cups). Par-boil them for just 1 minute—they’ll finish cooking in the wok.
Heat your wok to medium-high, add 2 tablespoons oil and minced garlic (2 cloves), giving them a quick swirl. Stir-fry the drained broccoli until tender-crisp, about 5-6 minutes, then set aside.
Now comes the beef—add a bit more oil if needed and stir-fry until just shy of done. Reunite the broccoli with the beef in the wok, pour in 2 tablespoons sherry wine and 1/4 cup oyster sauce, and stir-fry for one final minute until everything is gloriously coated in sauce.
For an even quicker prep time, you could use a premium food processor to slice your beef and chop your broccoli in seconds.
Serve over hot rice and watch as everyone at the table falls silent, too busy enjoying each perfect bite to speak.
Beef & Broccoli Substitutions and Variations
While this beef and broccoli recipe is perfect as written, I’m a firm believer that cooking should be flexible enough to work with what you’ve got in your pantry. Don’t have oyster sauce? Try hoisin sauce or a mix of soy sauce with a touch of brown sugar. Chicken can easily replace beef for a lighter option, and frozen broccoli works in a pinch—just thaw and pat dry first.
For vegetarians, firm tofu or seitan makes a wonderful protein substitute. And if sherry isn’t your thing, a splash of rice wine or even apple juice can provide that subtle sweetness. The magic of stir-fry is in its adaptability, not rigid rules.
What to Serve with Beef & Broccoli
Several perfect companions can transform your beef and broccoli from a standalone dish into a complete Asian-inspired feast.
I love pairing this savory dish with steamed jasmine rice, which soaks up that incredible sauce.
Vegetable spring rolls make a crispy starter, while a simple cucumber salad adds invigorating crunch. Want something more substantial? Try some potstickers or crab rangoons on the side.
For drinks, green tea cuts through the richness, or a light lager works wonderfully.
And don’t forget a sprinkle of sesame seeds and sliced green onions for that restaurant-quality finishing touch.
Final Thoughts
After mastering this beef and broccoli recipe, you’ll never need takeout again! I’m convinced this 15-minute wonder will become your go-to weeknight salvation. The secret lies in that marinade—don’t rush it. Those three hours transform ordinary beef into something restaurant-worthy.
Feel free to adjust the sweetness or spice to your preference. Got leftover steak? Use it here to cut prep time even further.
