Kitchen notes · a little help before you start
Broccoli Beef
Beef and broccoli is a satisfying pairing when the sauce is glossy and the broccoli still has a little character. Thin slices of beef tuck between the florets, so every forkful can catch a bit of both.
- Prep
- 10 min
- Cook
- 7 min
- Total
- 17 min
- Original yield
- Serves 2
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef
- Cuisine
- Chinese American · Chinese · Asian
- Cooking method
- Stir fry · Steaming
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Marinate while you prep
Coat the beef in its marinade first, then prepare the aromatics, broccoli and sauce while it waits.
2. Take the beef out to steam broccoli
Transfer the barely cooked beef to a clean bowl before adding broccoli and water and covering immediately.
3. Stir the waiting sauce again
The starch can settle while the sauce waits. Stir it before pouring it into the returned beef and broccoli.
Get to know the ingredients
Peel the broccoli stalk
Remove the fibrous outside of the main stalk, then cut the tender center into bite-size strips alongside the florets.
Thinly sliced ribeye
Use the thin beef slices listed here, coated in the small marinade bowl before their brief stir-fry.
Fine ginger strips
Finely julienne the ginger and mince the garlic, keeping them ready together for their first few stirs in oil.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 2. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 10 steps completeMake room for Broccoli Beef
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Look for a glossy coating
Stir-fry after adding the sauce until it thickens and coats the beef and broccoli with the glossy finish described.
A little more help as you go
Measure steaming water beforehand
Set the small portion of water aside in its own bowl during prep so it is ready for the broccoli stage.
Keep marinade and sauce separate
The beef's soy and wine mixture is separate from the chicken stock, oyster sauce, starch and pepper sauce.
A few questions you might have
Does the broccoli only use florets?
The peeled stalk is used too. Cut its tender center into strips, and cut the florets into bite-size pieces.
When does the sesame oil go in?
It is mixed into the initial beef marinade with soy sauce, Shaoxing wine and the smaller portion of potato starch.
Do I leave the lid on after steaming?
Remove it after the brief steam, return the beef and add the re-stirred sauce, then stir-fry until glossy.
Is the stock used for steaming the broccoli?
The broccoli steams with the measured water. Chicken stock is part of the separate sauce added after the beef returns.
Should the aromatics brown before the beef goes in?
The directions give garlic and ginger a few stirs in the hot oil, then add the marinated beef promptly.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: norecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
