I’m on a bit of a mission these days. While I love coming up with the most unique and fun recipe creations I can think of, I also really enjoy classic dishes like Chocolate Chip Cookies, Sesame Chicken, and Broccoli Salad. (not necessarily in that order, but you get the idea).
It’s what a lot of my recipes are based off of, but I realized I don’t actually have a lot of my favorite classics published on my site. So for the next few months I am going to be sharing some tried and true classic recipes that your whole family will love.
Take a gander at this Classic Beef with Broccoli. One of my favorite Chinese take-out dishes, quickly and easily prepared in your own kitchen!
I love the thick brown sauce that gets soaked up in the broccoli florets, it’s a tad sweet and a touch spicy and brimming with the flavors of garlic and ginger.
This family favorite comes together quickly because the beef is thinly sliced and marinated for just 15 minutes before being cooked over high heat to seal in the flavor and juices of the beef strips.
The broccoli is briefly cooked in boiling water to achieve a perfect tender-crisp texture.
Don’t hate me, but all my kids (even my picky 4 year old) love broccoli. Like, really love it. It’s weird, but I’m not complaining. They also believe every single type of protein that I cook (beef, pork, fish, chicken, etc.) is chicken. So I guess there’s always that.
Anyways, my kids raved that this was the best “Chicken” with Broccoli that they’ve ever eaten… you win some you lose some.
Rest assured, this Classic BEEF with Broccoli recipe will have you grabbing your chopsticks and digging in!
Beef with Broccoli
- 3/4 lb. sirloin steak, sliced thinly across the grain
- 3 to 4 cups broccoli florets
- 2 tbsp canola oil
- 2 cloves garlic, finely minced
- 1 tsp ginger, finely minced
- 1 tsp corn starch, dissolved into 1 tbsp water
For the Marinade:
- 1 tbsp soy sauce
- sesame oil
- 1 tsp Chinese rice wine, or dry sherry
- 1/2 tsp corn starch
- 1/8 tsp cracked pepper
For the Sauce:
- 2 tbsp oyster sauce
- 1 tsp rice wine, or dry sherry
- 1 tbsp soy sauce
- 1 tsp sriracha sauce
- 1/4 cup beef broth
- In a medium size bowl whisk together the ingredients for the marinade. Add the steak and stir to coat. Let sit for 15 minutes.
- Bring a large pot of water to a boil, add broccoli and cook for 2-3 minutes. Strain water and set aside.
- Meanwhile whisk together the ingredients for the sauce, set aside.
- Heat a wok over medium-high heat and add 1 tbsp of oil. In small batches cook the steak strips in the hot wok, about 30 seconds per side (they should be thin and cook through quickly). Remove cooked steak from wok to a warm plate. Use remaining oil if necessary to cook the remaining beef. On the last batch of beef, after you've flipped the steak strips over, add the garlic and ginger and stir until fragrant.
- Return all the steak to the wok, turn heat down to medium. Pour in the sauce mixture and stir until it starts to bubble slightly. Pour the dissolved cornstarch into the steak strips. Let simmer until sauce thickens. Toss in the broccoli, stir to coat.
- Serve over hot rice and garnish with sesame seeds and sliced green onions if desired. Enjoy!