Save My neighbor knocked on my door one Thursday evening holding a container of something that smelled like garlic and ginger and pure comfort. She'd made too much, she said, and thought I might want some beef and broccoli. I ate it standing at the counter, straight from the container, and decided right then I needed to learn how to make it myself. The next week I did, and it turned out better than I expected, which almost never happens on a first try. Now it's my go-to when I want something that feels like takeout but tastes like I actually care.
I made this for my sister after she moved into her first apartment with nothing but a hot plate and a dream. We cooked it in her tiny kitchen, laughing every time the broccoli steamed up her glasses. She kept saying it tasted like the place we used to go to in college, the one with the red booths and the owner who remembered our order. I didn't tell her it was my third time making it. She thought I was some kind of wizard.
Ingredients
- Flank steak or sirloin: Slice it thin and against the grain or it'll chew like rubber, a lesson I learned the unfortunate way.
- Soy sauce: This is your salt and your savor, the backbone of the marinade and the sauce.
- Cornstarch: It thickens the sauce and gives the beef a velvety coating that holds onto flavor.
- Rice vinegar: A splash of this brightens everything and keeps the marinade from tasting flat.
- Sesame oil: Just a teaspoon adds a nutty warmth that makes the whole dish smell like a restaurant.
- Oyster sauce: Rich and slightly sweet, it's the secret to that deep, savory glaze.
- Honey or brown sugar: Balances the salty with just enough sweetness to round out the sauce.
- Fresh ginger: Grate it fine so it melts into the sauce and releases that sharp, clean heat.
- Garlic cloves: Minced fresh, never jarred, unless you want it to taste like a compromise.
- Beef or chicken broth: Loosens the sauce and adds body without watering it down.
- Broccoli florets: Steam them just until they turn bright green and still have a little snap.
- Jasmine or long-grain rice: Fluffy and slightly sticky, it catches every drop of sauce.
- Vegetable oil: High smoke point, neutral flavor, perfect for a hot wok.
- Green onions: Sliced thin, they add a fresh bite and a pop of color at the end.
- Toasted sesame seeds: Optional, but they make it look like you tried, even if you didn't.
Instructions
- Marinate the beef:
- Toss the sliced beef with soy sauce, cornstarch, rice vinegar, and sesame oil in a bowl. Let it sit for 10 minutes while you prep everything else, giving the meat time to soak up flavor and tenderize just a bit.
- Mix the sauce:
- Whisk together soy sauce, oyster sauce, honey, ginger, garlic, and broth in a small bowl. Set it aside so it's ready to pour when the pan gets hot.
- Steam the broccoli:
- Cook the florets for 3 to 4 minutes until they're tender but still crisp. Rinse them under cold water to stop the cooking and keep that bright green color.
- Sear the beef:
- Heat oil in a large skillet or wok over high heat until it shimmers. Add the beef in a single layer and let it sear for 1 to 2 minutes per side until browned, then remove and set aside.
- Thicken the sauce:
- Pour the sauce into the same pan and bring it to a simmer. Stir in the cornstarch slurry and cook for 1 to 2 minutes until it thickens and turns glossy.
- Combine and heat:
- Return the beef to the pan and toss to coat in the sauce. Add the broccoli, toss everything together, and heat through for about a minute.
- Serve:
- Spoon the beef and broccoli over bowls of steamed rice. Garnish with green onions and sesame seeds if you're feeling fancy.
Save The first time I brought this to a potluck, someone asked if I'd ordered it and just transferred it to a nice dish. I took it as a compliment. My friend still asks me to make it when she's had a long week, and I always do, because it's easy and because it feels good to feed someone something that makes them close their eyes on the first bite.
Make It Your Own
Swap the beef for chicken thighs or firm tofu if that's what you have or what you're craving. I've done both and they soak up the sauce just as well. Toss in snap peas or bell pepper for extra crunch and color, or leave out the broccoli entirely and use bok choy. This recipe doesn't demand perfection, it just asks you to show up and stir.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat gently in a skillet with a splash of water or broth to loosen the sauce, or microwave it in 30-second bursts. The rice might dry out a bit, so I like to add a drizzle of water before reheating. It won't be quite as crisp as the first time, but it's still better than most things you'll find in your fridge.
Pairing and Serving Suggestions
I like this with a cold glass of iced green tea or a crisp Sauvignon Blanc if I'm feeling fancy. Serve it in wide, shallow bowls so the sauce pools at the bottom and every bite gets a little extra flavor. Sometimes I'll add a wedge of lime on the side for squeezing over the top, which wasn't part of the original plan but turned out to be a happy accident.
- Use tamari and gluten-free oyster sauce if you need it to be gluten-free.
- Double the sauce if you like things extra saucy, no judgment here.
- Serve with chopsticks and a spoon because some of us aren't that coordinated.
Save This is the kind of meal that makes weeknights feel a little less ordinary. Make it once and I promise you'll make it again.
Kitchen Questions
- → Can I use other cuts of beef?
Flank steak works best for quick cooking and tenderness, but sirloin, skirt steak, or even ribeye slices work well. Just remember to slice thinly against the grain.
- → How do I get tender beef?
Marinating the beef with cornstarch helps tenderize the fibers. Cooking over high heat quickly seals in juices, and slicing against the grain ensures each bite stays tender.
- → Can I make this gluten-free?
Yes. Substitute regular soy sauce with tamari or coconut aminos, and use gluten-free oyster sauce. Check all ingredient labels to ensure they're certified gluten-free.
- → What vegetables can I add?
Snap peas, bell pepper strips, carrots, or bok choy all complement the flavors. Add harder vegetables like carrots earlier in cooking so they tenderize properly.
- → Can I prep this ahead?
Slice the beef and mix the sauce up to a day ahead. Steam vegetables in advance and reheat when ready. Cook fresh rice for best texture, or use frozen precooked rice.