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Beef with Broccoli

5 stars based on 72 votes

Beef-with-Broccoli

Here’s an easy recipe for when you’re craving Chinese food but don’t want to go out. It’s the quintessential Beef with Broccoli: tender strips of steak and crisp broccoli florets in a rich brown ginger and garlic sauce. You don’t need a wok — just a large skillet — and the ingredients are all easy to find at most supermarkets.

ingredients

Instead of the traditional flank steak, which can be tough, I use a tender flat iron steak. It’s a lesser known cut of meat that is usually sold near the flank and skirt steaks. It’s actually the second-most tender cut after the filet — try it, it makes all the difference!

Begin by slicing the beef into 1/4-inch slices.

slicing-beef

Add 1 tablespoon each soy sauce and Chinese rice wine (or dry sherry) and let marinate while you prepare the rest of the ingredients.

marinating-beef

Next, chop the scallions, garlic and ginger. It’s important to have all of this done before you start cooking because the dish cooks very quickly.

mise-en-place

Next, prepare the sauce. It’s a blend of Chinese rice wine (or dry sherry), soy sauce, oyster sauce (a viscous dark brown Asian condiment), chicken broth, sugar, and sesame oil.

sauce-1

First combine the remaining 3 tablespoons of soy sauce with the corn starch and stir with a fork until the corn starch is dissolved. Then add the remaining 3 tablespoons of Chinese rice wine (or dry sherry), oyster sauce, chicken broth, sugar, and sesame oil. Stir and set aside.

sauce-2

When you’re ready to cook, heat 1 tablespoon of oil in a large sauté pan or wok over high heat until smoking. Add the broccoli and stir-fry for 30 seconds, then add the water.

stir-frying-broccoli

Cover the pan with a lid (or tightly with foil) and lower the heat to medium; steam the broccoli until tender-crisp, about 2 minutes, then transfer to a paper towel–lined plate.

steamed-broccoli

Wipe any excess water out the pan. Increase the heat to high and heat another tablespoon of oil in the pan until smoking. Add half of the beef, so that it is in a single layer.

searing-beef

Cook without moving until the beef is well seared, about 1-1/2 minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate.

seared-beef

Add another tablespoon of oil to the pan and heat until smoking. Add the remaining beef and cook without moving until the beef is well seared, about 1-1/2 minutes. Add the garlic, ginger, and scallion whites.

adding-ginger-garlic-scallions

Cook, stirring constantly with the beef, for about 30 seconds.

stir-frying-garlic-ginger-scallions-and-beef

Return the reserved beef and broccoli to the pan, along with the reserved sauce and scallion greens.

adding-cooked-broccoli-beef-and-sauce

Cook, tossing and stirring constantly until the sauce is lightly thickened, about 45 seconds.

ready-to-serve

Serve with rice and enjoy!

beef-with-broccoli-1

Note: The sauce for this recipe (not the method) is adapted from one of my favorite food columns, The Food Lab on Serious Eats by J. Kenji López-Alt. You can see his recipe here.

Beef with Broccoli

Servings: 4
Prep Time: 30 Minutes
Cook Time: 10 Minutes
Total Time: 40 Minutes

Ingredients

  • 1 pound flat iron steak, cut into 1/4-inch thick strips (flank steak, skirt steak or hanger steak may be substituted, but won't be as tender)
  • 1/4 cup soy sauce (use gluten-free if needed)
  • 1/4 cup Shaoxing wine (Chinese rice wine) or dry sherry
  • 2 teaspoons corn starch
  • 1/4 cup oyster sauce
  • 1/3 cup low sodium chicken broth
  • 1 tablespoon sugar
  • 1 teaspoon Asian (or toasted) sesame oil
  • 4 scallions, whites finely sliced, greens cut into 1/2-inch segments on the diagonal, reserved separately
  • 3 cloves garlic, minced
  • 1 tablespoon finely minced fresh ginger
  • 3 tablespoons vegetable oil
  • 1 pound bite-size broccoli florets, from about 1-1/2 pounds broccoli crowns
  • 1/3 cup water

Instructions

  1. Combine the beef with 1 tablespoon of the soy sauce and 1 tablespoon of the Shaoxing wine (or dry sherry) in a bowl and toss to coat. Let marinate for 30 minutes at room temperature or 1 hour in the refrigerator.
  2. Meanwhile, combine the remaining 3 tablespoons of soy sauce with the corn starch and stir with a fork until the corn starch is dissolved. Add the remaining 3 tablespoons of Shaoxing wine (or dry sherry), oyster sauce, chicken broth, sugar, and sesame oil. Stir and set aside.
  3. Combine the scallion whites, garlic and ginger in a bowl and set aside.
  4. When you're ready to cook, heat 1 tablespoon of oil in a large sauté pan or wok over high heat until smoking. Add the broccoli and stir-fry for 30 seconds, then add the water. Cover the pan with a lid (or tightly with foil) and lower the heat to medium; steam the broccoli until tender-crisp, about 2 minutes, then transfer to a paper towel–lined plate.
  5. Wipe any excess water out the pan. Increase the heat to high and heat another tablespoon of oil in the pan until smoking. Add half of the beef, so that it is in a single layer, and cook without moving until the beef is well seared, about 1-1/2 minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate.
  6. Add another tablespoon of oil to the pan and heat until smoking. Add the remaining beef and cook without moving until the beef is well seared, about 1-1/2 minutes. Add the scallion whites, garlic and ginger mixture and cook, stirring constantly with the beef, for about 30 seconds.
  7. Return the reserved beef and broccoli to the pan, along with the reserved sauce and scallion greens and cook, tossing and stirring constantly until the sauce is lightly thickened, about 45 seconds. Transfer to a serving platter and serve with rice.

Nutrition Information

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  • Per serving (4 servings)
  • Calories: 369
  • Fat: 21g
  • Saturated fat: 5g
  • Carbohydrates: 17g
  • Sugar: 6g
  • Fiber: 4g
  • Protein: 28g
  • Sodium: 1523mg
  • Cholesterol: 77mg

Reviews & Comments

  • 5 stars

    I have made this recipe before and it is amazing, but I am curious about making it in a crock pot. Is this possible? How long would I need to cook it using flat iron steak?

    - Michelle on March 15, 2017 Reply
    • Glad you like it, Michelle! I do think this would work in the slow cooker. I don’t use a slow cooker much, so, unfortunately I can’t tell you if the recipe would need to be modified at all. These tips may be helpful, though.

      - Jenn on March 15, 2017 Reply
  • 5 stars

    Great recipe; will definitely make again.

    - Thia on March 9, 2017 Reply
  • 4 stars

    Agree that this was really good–but also a bit too salty (I didn’t have low-salt soy, but will try to find that). I also used beef broth instead of chicken broth to up the flavor, and added a bit more ginger. This is a great recipe though that can be adjusted to everyone’s preferences! Easy to make, and much healthier than takeout.

    - Sandy on March 7, 2017 Reply
  • 3 stars

    I made this tonight. The flavor was good (loved the sherry), but the dish was overwhelmed by the soy sauce (salty!). I was surprised, as I typically have a pretty heavy hand with salt when cooking, and I used reduced sodium soy. Probably would cut the soy in half if I made it again.

    - Jessica on February 28, 2017 Reply
  • 4 stars

    Made this dish tonight & Paired with perfect jasmine rice. I did everything the same except cooked in a wok. The cut of meat you noted was perfect – very tender!!! We thought it was pretty good but after reading the comments was expecting it to taste as good or better than takeout & it was good but not that close to takeout we felt. I also used low sodium soy sauce after reading all reviews & felt the dish was perfect in regards to the saltiness of the dish.

    - TracyV on February 20, 2017 Reply
  • This was a super recipe for a novice cook ! I had no sherry and used crown royal – I’m Canadian !- and it was still super. I love the pictures – thanks so much for your great site!
    Karen

    - Karen on February 18, 2017 Reply
  • 5 stars

    I have made other beef with broccoli recipes, but this is by far the best. Extremely flavorful.

    - Rachel on February 16, 2017 Reply
  • I’m looking forward to making this tomorrow. I don’t have oyster sauce but I do have fish sauce. Do you think that will work?

    Thanks for all of your wonderful recipes. It’s one of my go-to sites. : )

    - Kerry on February 15, 2017 Reply
    • Hi Kerry, I definitely would not use fish sauce here – it will be way too strong. You could hoisin sauce though. Hope it turns out!

      - Jenn on February 16, 2017 Reply
  • 5 stars

    This recipe was easy to make and husband really liked it- enough to ask for it again later. The sauce is just delicious! I did not change a thing.

    - Connie on February 14, 2017 Reply
  • 5 stars

    I cooked this quick and easy recipe for my daughters family and it was the first time her 3 year old tasted beef. She was hooked and asked for 3 and 4 servings. It helped introduce your site to my daughter, which she now looks forward to in her inbox. I love Chinese food but hate eating at Chinese restaurants, so this satisfies my palate. Delicious!!

    - Josie McGann on February 14, 2017 Reply
    • 5 stars

      I’ve sent many people to this site, too. When I’m looking for a recipe, I start off with this site. Jenn is the bomb. (Can’t tell you how many times I’ve made that Ceasar dressing..lol.)

      - Dave on April 1, 2017 Reply
  • 5 stars

    This was delicious, and an easy weeknight meal. I make stir fry a lot, but have never added sherry to the sauce before, but it really made a difference. I will definitely be using sherry again in the future.

    - Katie on February 13, 2017 Reply
  • I can only find Shaoxing Rice COOKING wine. Is this what you use? I understand it has more salt than wine sold without the word “cooking” on the label. Haven’t cooked this yet. Thanks.

    - Debby on February 12, 2017 Reply
    • Hi Debby, In general, I like to avoid any wine that specifies that it’s “cooking” wine; I just don’t love the quality. But I think you should be fine with it here as calls for a pretty small amount. Enjoy!

      - Jenn on February 13, 2017 Reply
  • 5 stars

    Made this tonight and it was great!! Thank you Jen! 😋

    - Luanne on February 9, 2017 Reply
  • Can you buy brown sauce used for beef broccoli?

    - King Norris on February 4, 2017 Reply
    • Hi King, I think the fresh sauce is best here, but I guess you could do that for a shortcut.

      - Jenn on February 5, 2017 Reply
  • 5 stars

    Hi Jenn- I have made this a few times before with fantastic results! Thank you for the wonderful recipe- I use your method here just to cook broccoli sometimes too (:

    So now the query- I’m trying to make some meals ahead to freeze. Do you think I could make this in its entirety and then cool and freeze it for later?

    - April on January 29, 2017 Reply
    • So glad you like it April! While I think this is probably best fresh, I think you could get away with freezing it.

      - Jenn on January 29, 2017 Reply
  • 5 stars

    I practically licked the bowl clean, the sauce is so delicious! I served this with white jasmine rice, which beautifully absorbed the sauce. Thank you for the precise instructions re: cooking the beef. It was just right (not overcooked, as I always fear it will be when I stir fry beef!), and my family loved it.

    - Marie-Jeanne on January 28, 2017 Reply
  • 3 stars

    HI JENN, I’M A FAN OF YOUR WEBSITE, HAVE RECOMMENDED IT TO MANY FRIENDS, AND HAVE LOVED ALMOST EVERYTHING I HAVE MADE FROM HERE, WITH THE EXCEPTION OF THIS BEEF AND BROCCOLI. I REALLY WANTED TO LOVE IT, BUT I WAS SO SHOCKED BY HOW SALTY IT WAS. I DOUBLED THE RECIPE, AS WE HAVE A LARGE FAMILY, AND I ALSO SUBSTITUTED HOISIN SAUCE FOR THE OYSTER. WHAT RECOMMENDATIONS WOULD YOU MAKE, FOR NEXT TIME?
    THANK YOU, VIRGINIA

    - VIRGINIA on January 3, 2017 Reply
    • Hi Virginia, glad you like the recipes and sorry you found this one to be too salty. The easiest way to reduce the salt here is to use low-sodium soy sauce. Hope that helps!

      - Jenn on January 3, 2017 Reply
  • Hi Jenn. Looking forward to making this dish soon. Do you have any suggestions on what to look for when buying flat iron steak? I’ve tried it before a few times and it’s always tough. Thanks!

    - Kerrie on December 22, 2016 Reply
    • Hi Kerrie, Usually flat iron steaks have a lot of marbling and are very tender, unless you cook them well done. However, if they are not cut properly, they can have a tough membrane that runs through the middle. Make sure to ask your butcher if it has been removed. Hope that helps!

      - Jenn on December 23, 2016 Reply
      • Is a flat iron steak different from a skirt steak?

        - Kerrie on January 7, 2017 Reply
        • Hi Kerrie, Yes, they are different cuts from different parts of the cow. See here for a good description of both cuts.

          - Jenn on January 7, 2017 Reply
  • 5 stars

    This dish had so much flavor! My husband saw me get the oyster sauce out and he was hooked…no leftovers. Once again, your recipes do not disappoint. Thanks so much.
    .

    - Rachel Allegri on December 11, 2016 Reply
  • I could not find the rice wine, any suggestions?

    - Denny on December 6, 2016 Reply
    • Hi Denny, Dry sherry works great here too!

      - Jenn on December 7, 2016 Reply
      • 5 stars

        Sake works great.

        - Brian on January 5, 2017 Reply
  • 5 stars

    Great recipe and so easy. I don’t do veggie oil so subbed with peanut oil, and subbed out cornstarch with arrowroot.

    - margary on December 2, 2016 Reply
  • Looks so easy!! What other cut of beef could be used? I was actually looking for a beef & broccoli recipe & it looks like I may have found it!

    - Cathy Berthier on December 1, 2016 Reply
    • Hi Cathy, You can use flank steak but just be careful not to overcook. Hope you enjoy it!

      - Jenn on December 1, 2016 Reply
  • 5 stars

    Love this receipe. The entire family pulls up a chair for this dinner favorite. The kids have asked me to double this recipe every time.

    - Liliana on November 21, 2016 Reply
  • 5 stars

    I tried this last night and it is delicious ! Hanger Steak is a cut of meat that I have never used before and it is a revelation…absolutely tender and so flavorful. The recipe definitely provides enough for 4 servings. I cut my broccoli pieces too small-bite sized- and they were a little overcooked. The pieces will be cut slightly larger next time or cooked less.

    - Kathy Vukasovich on October 9, 2016 Reply
  • 5 stars

    This is a keeper! I added an extra step by stir frying some red bell pepper strips and mushrooms and it turned out great. I like salt but would probably use low sodium soy next time.

    - KKamm on October 8, 2016 Reply
  • 5 stars

    love this recipe! By far the best beef and broccoli recipe I’ve made. Kid approved too.

    - Sarah p on October 6, 2016 Reply
  • 5 stars

    My husband loves this recipe and we have it once a week. This puts the local Chinese restaurants to shame.

    - Nicki Howerton on October 6, 2016 Reply
  • What’s a good substitute for the oyster sauce? There was none to be found at my grocery store.

    - Steffanie Williams on September 26, 2016 Reply
    • Hi Steffanie, Hoisin sauce would work here too. Enjoy!

      - Jenn on September 27, 2016 Reply
  • 5 stars

    This is a very tasty dish! . I used reduced sodium soy sauce and chicken broth- it came out great! I will add this to my ‘go to’ recipe collection.

    - Angela on August 10, 2016 Reply
  • 5 stars

    Tasted great, I used chicken!!

    - Yvonne on August 6, 2016 Reply
  • My substitution would only be to use reduced/ low sodium soy sauce!!

    - Yvonne on August 6, 2016 Reply
  • 5 stars

    This was absolutely fantastic. One of the best online recipes I’ve found to date… I did add extra veggies to make the dish into a more traditional stir-fry. Such as mushrooms, red pepper, carrots, and onion.

    Not sure how I stumbled upon this, but soo glad I did. This has been added to our rotation of “regulars”! Thanks for posting!

    As some have stated, it is a bit on the salty side… I personally enjoyed it, but I could see where it may be a bit much for some.

    - Matthew on July 26, 2016 Reply
  • 5 stars

    so….this is really, really delicious. I love salt, and it was pretty salty for me – I didn’t have low sodium soy (nor low sodium chicken broth). But it is a TOTAL keeper. I added some additional veggies, but there is no need to. Great as it. THANK YOU!

    - Lin on June 22, 2016 Reply
  • 5 stars

    Thank you for the recipe. Just made this tonight and it was delicious! I added some shiitake mushrooms and Chinese leeks to it too. SO much flavour, so yummy!

    - Jenny O on June 12, 2016 Reply
  • 5 stars

    This was a great recipe. I even added some yellow peppers and mushrooms for color and flavor. My whole family loved it. I doubled it and it was all gone!

    - Anita on April 28, 2016 Reply
  • Hi Jenn!
    You have inspired me to pieces!! A quick question for this dish: I don’t have Chinese Rice wine or dry sherry-anything else I can use without tarnishing the dish? ( I have rice wine vinegar.. :-) Thanks!

    - Sarah on April 21, 2016 Reply
    • Hi Sarah, Thanks for the nice words! Unfortunately for this dish, there’s no great substitute for the wine/sherry — you could try replacing it with chicken broth. Also, one reader used Japan sake and was happy with the results. Hope that helps!

      - Jenn on April 21, 2016 Reply
  • 5 stars

    After doing my homework on reviews and recipes, I decided to give this one a try. A couple of initial reasons I felt confident to try this one were, the step by step pictures (greatly appreciated), the reviews, and simplicity of the ingredients. Okay, now for the moment of truth. One hour before my son’s football game, needed to start dinner and make sure it was ready before the game. Took me 1 hour from start (literally getting ingredients from refrigerator etc) to complete, ready to eat. My family and I are what you would call “gourmet eaters”, very picky, very critical etc…. My 10 year son, my husband (who does most the cooking since his dad was a chef in an Italian restaurant forever!) and me, Chinese food snob, LOVED IT! Used low sodium chicken broth and soy sauce and followed directions (and pictures) step by step. Amazing dish, will definitely make over and over! Thank you for sharing!

    - JennD on March 31, 2016 Reply
  • 5 stars

    So delicious and easy! Good call on the flat iron steak, it was very tender. The sauce was just thick enough and so tasty. I’ve never cooked broccoli that way before and it turned out perfectly.

    - Lisa Roberts on March 4, 2016 Reply
  • 5 stars

    I made this last night and my husband and I thought it was delicious. I read the reviews about it being salty, so I used half low sodium soy sauce and half regular. I thought it was perfect, but my husband thought it was a tad on the salty side. Next time I’ll use all low sodium soy sauce. I can always add salt to my portion.
    Thanks for another great recipe Jenn! Today I’m making your Coconut Pie for my husband’s birthday. It’s his favorite!

    - Jennifer on March 2, 2016 Reply
  • 4 stars

    Very tasty overall and my husband loved it. I agree about this being too salty for my palette and that was using low sodium soy sauce. I will tweak it next time and add less soy sauce and use brown sugar instead of white for a little more depth. Great advice on the type of beef to use as it was cooked to perfection following the directions. I added mushrooms to the broccoli for more veggies and might add red peppers as well for next time. This is a great alternative to take out and way healthier.

    - Elizabeth on March 1, 2016 Reply
  • 1 stars

    I cannot believe how salty this was. I read every review and felt confident the meal would turn out awesome. The moment I bit into my dinner I had to throw it out. I have never made a review before but this pissed me off so bad. I should have known 1/4 cup of soy sauce was too much. Thanks for nothing and a $20 waste of ingredients.

    - Sara on February 17, 2016 Reply
    • Sara, if you had read the reviews like you say you did, you would have seen many people said it was salty, and many subbed reg soy for low sodium. Nobody forced you to try this recipe, you chose to. Everybody’s tastes are different. Nobody can gaurantee you will like the meal, even if 1000 people love it. If you don’t want to “waste” your money, stick to what you know. Do us all a favor, and try not be such a hateful wench!

      - Sara on March 15, 2016 Reply
      • 5 stars

        I’m going to give it a try just because I love this response. thanks

        - JAMES A on May 4, 2016 Reply
        • 5 stars

          Great response! I’ve tried more then 10 of your delicious recipes! Not one was bad..I’m making this one tonight! Thank you!

          - Sharron Jones on October 5, 2016 Reply
  • 5 stars

    Jen,

    1. I’m not big on beef
    2. I don’t trust that recipes are going to have enough taste due to chefs being afraid of salt
    3. Stir fries can so easily go wrong

    However you my friend have truly found your calling! This is the 2nd recipe I’ve made from your site! I’ve been labeled a food snob and there isn’t one thing I’d change about this recipe! Absolutely delish!!! Two recipes down, many more to go.

    - Veronica on February 4, 2016 Reply
  • 5 stars

    This was hands down the best stir fry I have ever made, I mean restaurant quality, and my stir fries are usually awful, I’m so glad I found this, my oldest daughter told me she’d like more of this more often.

    - Christina on February 2, 2016 Reply
  • 5 stars

    Made this this week and loved the flavor. Quick question- I bought some ingredients for this I don’t usually use- should I refrigerate the sherry and sesame oil now that they are open or ok just to leave in pantry? Thanks so much!

    - Sara on January 29, 2016 Reply
    • Hi Sara, I would refrigerate both.

      - Jenn on January 29, 2016 Reply
  • 5 stars

    I just finished eating my meal & can’t believe how delicious it turned out. If it’s humanly possible to ruin a recipe I will do it! But your step by step instructions & pictures were incredibly helpful. I can’t wait to try another recipe. Thank you?

    - Cristina on January 19, 2016 Reply
  • 5 stars

    Was searching your website for a quick, delicious and easy meal for dinner when I came upon this recipe and I have to say once again, another amazing recipe. Thank you for your website, it provides delicious, yet elegant recipes whether you are short on time during the week or have the time on the weekends. I hope some day you write a cookbook, I would one of the first ones in line to purchase it! Thank you!

    - Celeste on January 4, 2016 Reply
  • 5 stars

    I made this last night and it was a hit. I think it was a little salty so I will try low sodium soy sauce next time. I also used top round beef already sliced from the grocery store. The package said for fajitas or stir-fry. It was perfect.

    - Maria on December 20, 2015 Reply
  • Hi, would it be a problem marinating the beef for longer than 1 hour in the refrigerator, say for about 4 hours? The timing and prep time would work better. Thanks

    - Andy on December 15, 2015 Reply
    • No Andy- that would not be a problem at all!

      - Jenn on December 15, 2015 Reply
  • 5 stars

    Love this recipe. I used extra veggies I had on hand & dumped them in there. Delicious.

    Would this work in the slow cooker?

    - Tori on December 6, 2015 Reply
  • 5 stars

    Made this last night and it was really good. Definitely will make this again. My husband thought it was a little too salty so next time I will use low sodium soy sauce and also cut down a little on the fresh ginger.

    - Cheryl on December 3, 2015 Reply
  • 5 stars

    Made this with London broil. This was so amazingly tasty!!! Made a double portion & used Costco frozen broccoli that I partially cooked in microwave; then I only used 1/2 amount of water & cut steam time by half. I also used the chinese wine. My husband loved it!!! He asked to have grape tomatoes added at the end when the liquid was added. The consistency of the sauce, the smell, the look…..it looked & tasted better than any chinese restaurant! I also used an enamel lined cast iron large pot to cook it instead of a pan or wok. Very easy to follow directions. Will absolutely make this again!

    - Caroline on November 4, 2015 Reply
  • 4 stars

    I followed the recipe as is and everyone loved it. I plan to make it again.

    - Evon on October 29, 2015 Reply
  • 4 stars

    This is the closest thing I’ve been able to make to the real thing, very delicious. However, I feel like the ginger was incredibly potent. Is it really supposed to be a whole tablespoon? It was so strong it was almost burning my mouth. I did mince it pretty darn fine. Is there something I’m missing? Again, I love all the recipes here, and this one was delicious, but did anyone else feel the ginger was a bit intense? Thanks!

    - Mitch on October 26, 2015 Reply
  • Hi Jen, My family and I love all your receipes I have made, which are many!! I want to try this Beef and Broccoli but I’m having a hard time finding flat iron steak :(
    Any suggestions?? Thanks so much

    - vicky on June 1, 2015 Reply
    • Hi Vicky, You can use flank steak but try this tenderizing technique first: http://forkranawaywiththespoon.blogspot.com/2013/04/baking-soda-as-tenderizer.html. Please let me know how it turns out and glad you are enjoying the recipes!

      - Jenn on June 2, 2015 Reply
      • 5 stars

        Think you Jen!! It was delicious. I used the flank meat and used the baking soda as a tenderizing technique and it definitely worked! I can’t thank you enough for all your wonderful receipes. I’m so inspired every night to cook!! Any suggestions for a wild rice receipe as a side dish?

        - Vicky on June 3, 2015 Reply
        • Hi Vicky, So glad that worked! I’d keep the rice as simple as possible so as not to compete with the beef :)

          - Jenn on June 3, 2015 Reply
  • 5 stars

    This Beef with broccoli recipe is the best home made beef with broccoli I have ever tried and tasted. I have tried many and even tried to create my own concoction. I don’t need to look anymore. To me, it is better than restaurant quality.

    - Bobbi Jo LaForce on May 8, 2015 Reply
  • 5 stars

    I made the beef and broccoli stir fry. It was better than take out from Chinese restaurant. The whole family lived it, even my picky 10 year old son. I will definitely be making this again and again. Everything I made from your recipes have been great. I look forward to making more of your creations.

    - Gordy on May 7, 2015 Reply
  • 5 stars

    This recipe is absolutely fabulous, and really quite easy! I had never heard of flat iron steak, but it is delicious, and I think it tastes even better than what you get in a Chinese restaurant, where they sometimes tenderize the beef too much! Thank you!

    - Phyllis Perry on May 7, 2015 Reply
  • 5 stars

    Another great recipe. It’s always difficult pleasing an extremely picky 10 year old but you had this mama smiling from ear to ear when he cleaned his plate. Thank you

    - Fran on April 28, 2015 Reply
  • Jenn,

    The only thing holding me back from making this is the oyster sauce…we’ve got a shellfish allergy in our house. Can I just increase the amount of chicken broth or would you recommend a different substitute?

    Many thanks!!!

    - pmm on April 10, 2015 Reply
    • I would try hoisin sauce instead.

      - Jenn on April 11, 2015 Reply
    • We keep Kosher. Jenn recommended hoisin sauce and it was delicious. Thanks Jenn!
      Alison

      - Alison Dorsky on April 11, 2015 Reply
      • Yay! Thank you!!!

        - pmm43 on April 13, 2015 Reply
        • 5 stars

          It has been almost a month since I said I wanted to try this recipe! I FINALLY made it last night…but with chicken rather than beef.

          Of course it was fabulous. Thanks to the various allergies in our family we haven’t had Chinese food in years. This was quick and very yummy. Definitely worth the wait and I will definitely make this again.

          Thanks, Jenn!!!

          - pmm on May 7, 2015 Reply
  • 5 stars

    Thank you, thank you. I’ve been trying to find a recipe for beef & broccoli and have tried other recipes, but this is the closest I have come to finding one that tastes authentic. Just found your site and will be checking your other recipes. I think I`m going to try the asparagus one next, as I am a huge fan of asparagus.

    - Pauline on March 30, 2015 Reply
  • Hi Jenn,
    Your Beef With Broccoli recipe is so delicious! I’d love to make it when we have guests. Can the recipe be prepared ahead and reheated?
    We love all your recipes and your photos help a lot. Thanks so much!

    - Barbara on March 29, 2015 Reply
    • Thanks, Barbara! Unfortunately, this one is really best made and enjoyed fresh. Reheated won’t be bad — just not quite the same. Sorry!

      - Jenn on March 30, 2015 Reply
  • 5 stars

    Another successful recipe from onceuponachef. Greatly appreciated the tip to prep everything ahead of time because the cooking time went by really fast. I followed the recipe exactly and found it a bit salty so I will probably substitute low sodium soy sauce next time (there will definitely be a next time!). I also want to try with different veggies and maybe shrimp. My husband and teen daughter loved it. We had enough for me to have leftovers for lunch the next day.

    - Linda on March 28, 2015 Reply
  • 5 stars

    I make new recipes all the time but this one is a keeper. Served with brown rice. First time I’ve ever used flat iron steak (found at Whole Foods) and it was perfect in this dish. I used low-salt soy sauce and low-salt chicken broth because the oyster sauce is plenty salty. I used thickish asparagus cut into 1 1/2″ lengths, cooked exactly the same way as the broccoli. I’m going to make it again this week with chicken.

    - Carol F. on March 28, 2015 Reply
  • 5 stars

    This is a delicious and easy recipe. I appreciated the tip about having everything ready to go when you start cooking. It is a very fast meal to cook. I added red pepper as well as the broccoli and it was great.

    - Kim Green on March 27, 2015 Reply
  • 5 stars

    Just tried this recipe, wonderful, easy to prepare, I used low sodium spot sauce because I have to watch my sodium intake, still delicious.

    - Irene on March 27, 2015 Reply
  • 5 stars

    made your beef and broccoli a couple of days ago. the whole family LOVED it. my husband didn’t want beef stir-fry because he says it’s always tough. the flat-iron steak was amazing and he agreed. my 6 year-old practically needed a shovel to get it in and then she told her dad he couldn’t have seconds because she wanted it in her thermos for lunch the next day. i have tried dozens of your recipes and loved them all.

    - Amantha Linkie on March 27, 2015 Reply
  • 5 stars

    This was so good and easy to make. I made sure to have everything ready before starting. Next time I will add mushrooms and some pepper flakes .

    - Susie on March 26, 2015 Reply
  • 5 stars

    Excellent! Thank you!

    - Susie on March 26, 2015 Reply
  • 5 stars

    Excellent, excellent, excellent!

    - Tamera on March 25, 2015 Reply
  • 5 stars

    made this last night with no substitutions and served it with jasmine rice. it was excellent! my husband and i both had seconds.

    - katya on March 24, 2015 Reply
  • 5 stars

    This is the first dish I have made from your site and it was delicious! The beef was tender and juicy, the broccoli was vibrant and crunchy, and the flavor was exactly the comfortingly familiar taste that I was hoping for. I feel so satisfied. Thank you for sharing your wonderful recipe and instructions.

    - Johanna on March 23, 2015 Reply
  • 5 stars

    Success! The whole family ate it including my 6 and 8 year olds. Didn’t use oyster sauce. Used Hoisen instead. Could not find flat iron. Used Skirt Steak instead. It was a bit chewy, but no one seemed to mind. Great recipe. Happy Mommy.

    - melanie forster on March 23, 2015 Reply
  • 5 stars

    I made this tonight because I had some strip steaks on hand and wanted something quick. I didn’t use the oyster sauce and added onion and green peppers. I topped with wonton noodles for a nice crunch and made sure I had enough for tomorrow’s lunch. Great recipe!

    - Julia R. on March 22, 2015 Reply
  • 5 stars

    We made this tonight with a Chicken and added water chestnuts– super delish! I bought chicken tenderloins and cut them into thirds. I had a 6 Qt All-Clad pan with lid and it was more than big enough to combine all the ingredients for the final toss. This was a huge hit in our family – Thank you!

    - Tracy on March 22, 2015 Reply
  • I am looking forward making and enjoying this recipe. Was wondering if fish saûce can be a substitute for the oyster sauce?

    - April on March 22, 2015 Reply
    • Hi April, Unfortunately, fish sauce is not a good substitute for the oyster sauce — hoisin sauce would be a better option.

      - Jenn on March 27, 2015 Reply
  • 5 stars

    I made this tonight for dinner and it was absolutely delicious.

    I deviated from the recipe in only 2 ways:

    1. I used pre-cut “fast fry” stir fry strips from my local butcher instead of cutting my own strips from a steak.

    2. I don’t have access to chinese rice wine where I am and I’m not a fan of sherry so I used japanese sake instead.

    The food was awesome, but trying to double check the next step on my phone with how quick everything cooks was a challenge. Everytime I opened my phone the page would jump around wasting precious seconds of getting ready for the next step.

    - Mike on March 21, 2015 Reply
  • 5 stars

    Made the beef and broccoli last night. Turned out really great. I added water chestnuts and mushrooms to give it more volume since I didn’t have enough beef.
    Delish!

    - Robin on March 21, 2015 Reply
  • 5 stars

    Made this last night and it was quick to prepare and delicious, as are all of Jenn’s recipes. I think next time I’d add a little heat via chili oil or some crushed red pepper. But the recipe was perfectly fine as written.

    - Mindy on March 21, 2015 Reply
  • 5 stars

    Loved it! I did add water chestnuts because I like the crunch. My sauce didn’t thicken as much as I thought it would.

    - Tina on March 20, 2015 Reply
    • Glad you liked it, Tina. For a thicker sauce, you can add a bit more corn starch.

      - Jenn on March 20, 2015 Reply
  • 5 stars

    This is a wonderful recipe. Loved it. So great to have Chinese without the msg and too much oil. Really easy too.

    - Joanne Pooley on March 20, 2015 Reply
  • Hi Jenn. This sounds like a very tasty recipe. I love broccoli, especially in stir fries (yum)! However, I cannot use wine or sherry when cooking. Is there a substitute I can use for this ingredient?
    Thanks for sharing.

    - Aminah on March 20, 2015 Reply
    • Hi Aminah! Unfortunately on this one, there’s no great substitute for the wine — but you could try replacing it with chicken broth. If you try it, pls let me know how it turns out :)

      - Jenn on March 21, 2015 Reply
  • Can the beef be replaced with chicken?

    - Paula on March 20, 2015 Reply
    • Hi Paula, Yes, please let me know how it turns out.

      - Jenn on March 21, 2015 Reply
  • My husband is allergic to soy. What is another ingridient to substitue the soy?

    - Lilia on March 19, 2015 Reply
    • Hi Lilia, Unfortunately there is no good substitute for the soy sauce in this recipe. Sorry!

      - Jenn on March 21, 2015 Reply
      • You could use coconut aminos.

        - Laura on January 30, 2017 Reply
  • Can fish sauce replace oyster sauce? We keep kosher Thanks!!

    - Alison Dorsky on March 19, 2015 Reply
    • Hi Alison, I don’t think fish sauce will work. You’re better off trying to find a vegetarian oyster sauce or using hoisin sauce. If you try it, please come back and let me know how it turns out :)

      - Jenn on March 19, 2015 Reply
  • Can I substitute fish sauce for the oyster sauce?

    - Sarah on March 19, 2015 Reply
    • Hi Sarah, Hoisin sauce would be a better substitute for the oyster sauce, but be sure to use a good brand like Lee Kum Kee or Kikkoman.

      - Jenn on March 21, 2015 Reply
  • 5 stars

    This recipe was delicious as is! Fast and easy, the only addition I made was to add thinly sliced one red pepper to when I sautéed the last batch of beef just for an added crunch and a dash of colour.

    - Lisa on March 19, 2015 Reply

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