Say goodbye to takeout and hello to this Asian-American classic—Beef and Broccoli done right. This dish takes tender strips of beef and vibrant broccoli florets, stir-fries them with fragrant garlic, and cloaks them in a rich, savory brown sauce that’s leagues above anything from a carton. Served over fluffy steamed white rice, it’s a plate of pure comfort—familiar yet elevated, simple yet packed with flavor. One bite, and you’ll wonder why you ever settled for less!
Beef and Broccoli Recipe
Beef and Broccoli
Equipment
- medium glass bowl – for the marinade
- medium sauce pan with lid – for cooking the rice
- small glass bowl – for the sauce
- wok
- tongs
- spatula
Ingredients
Beef and Marinade
- 12 ounce beef tenderloin or fillet mignon – sliced ¼ inch thick, across the grain
- ½ tsp soy sauce
- ½ tsp Shaoxing wine
- 2 tsp vegetable oil
- ½ tsp cornstarch
- ½ tsp kosher salt
- ¼ tsp white sugar
- ¼ tsp white pepper
Brown Sauce
- 2 tbsp water
- 1 tsp sesame oil
- 2 tsp oyster sauce
- 1 tsp soy sauce
- 1 tsp cornstarch
Stir-Fry
- 8 ounce broccoli florets – cut into bite-sized pieces
- 2 tbsp vegetable oil
- 2 shallots – thinly sliced
- 8 clove garlic – coarsely chopped
- 2 cups white rice – for serving
Instructions
- In a medium sauce pan with a lid, start the rice.2 cups white rice
- Chop the garlic, slice the shallots, cut the broccoli florets and set aside.2 shallots, 8 clove garlic, 8 ounce broccoli florets
- In a medium bowl, combine the beef with all of the marinade ingredients. Mix well and let stand 30 minutes.12 ounce beef tenderloin or fillet mignon, 1/2 tsp soy sauce, 1/2 tsp Shaoxing wine, 2 tsp vegetable oil, 1/2 tsp cornstarch, 1/2 tsp kosher salt, 1/4 tsp white sugar, 1/4 tsp white pepper
- In a small bowl, combine sauce ingredients and set aside.2 tbsp water, 1 tsp sesame oil, 2 tsp oyster sauce, 1 tsp soy sauce, 1 tsp cornstarch
- Fill a wok halfway with water, season with salt and bring to a boil. Add broccoli and cook until crisp-tender, about 1 minute. Drain and set aside.8 ounce broccoli florets
- Wipe wok dry, then return to heat. Add 1 tablespoon oil and heat over high heat until smoking. Add beef, spreading it out in an even layer with a spatula, and cook without moving until lightly browned on bottom, about 1 minute. Continue to cook while stirring regularly until about halfway cooked through, about 2 minutes longer. Transfer to a bowl and set aside.2 tsp vegetable oil, 12 ounce beef tenderloin or fillet mignon
- Add remaining 1 tablespoon oil to wok and heat over high heat until smoking. Add shallots and garlic and cook, stirring constantly, until softened, about 1 minute.
- Add broccoli and cook, stirring frequently, for 1 minute. Season with salt.
- Return beef to wok and toss.
- Stir sauce to combine, then pour into center of wok. Continue to cook, stirring, until the sauce begins to thicken, about 1 minute.
- Transfer to a serving platter immediately and serve with white rice.2 cups white rice
PRIVATE NOTES
Nutrition
More Information
Shallots, Garlic, and Broccoli: The Flavor Trinity
This Beef and Broccoli dish owes its magic to a trio of stars: shallots, garlic, and crisp green broccoli florets. Shallots bring a subtle, sweet sharpness that softens as they sizzle, layering depth into every bite. Garlic—minced fresh—delivers that bold, aromatic punch, infusing the stir-fry with its unmistakable warmth. Then there’s the broccoli—vibrant and crunchy, blanched just enough to keep its bite while soaking up the sauce. Together, they turn a simple dish into a flavor-packed standout.
Beef Choices: Tenderloin Takes the Lead
For the ultimate melt-in-your-mouth experience, I swear by beef tenderloin—specifically filet mignon, the prized end cut. It’s buttery, tender, and soaks up the marinade like a dream, making each strip a savory delight when stir-fried. But if tenderloin’s out of reach, don’t fret—top sirloin or flank steak step up nicely. Sirloin offers a beefy richness with a bit more chew, while flank steak brings lean texture and bold flavor. Slice them thin against the grain, and you’re golden.
The Marinade: A Flavor Bath
The secret to that restaurant-worthy beef? A killer marinade. Mix soy sauce for salty depth, Shaoxing wine for a nutty, umami kick, and vegetable oil to lock in juiciness. Add cornstarch for that velvety texture, a pinch of salt and sugar to balance it out, and a dash of white pepper for a clean, earthy heat. Let the beef swim in this for at least 20 minutes—longer if you’ve got time—and it’ll emerge tender, glossy, and bursting with flavor.
The Finishing Sauce: Savory Perfection
The glossy brown sauce ties it all together, and it’s a breeze to whip up. Start with a splash of water, then stir in sesame oil for a nutty richness, oyster sauce for that deep, briny umami, and soy sauce for salty backbone. A touch of cornstarch thickens it into a silky glaze that clings to the beef and broccoli, coating every piece in savory goodness. Cook it down in the wok until it bubbles and shines—pure stir-fry alchemy.
Wok Wisdom: Cooking Made Simple
A wok’s high sides and unique shape make it your stir-fry best friend. The scorching center fries the beef and aromatics fast, while the cooler sides hold ingredients warm as you work. Toss shallots and garlic in first, then the marinated beef, and finish with broccoli—each gets its moment to shine. Beyond stir-frying, woks handle deep frying, blanching, and more, proving their versatility in the kitchen.
Wok Care: Carbon Steel Love
Stick with a carbon steel wok for the best results—it heats up fast and builds a slick patina over time, just like cast iron. Clean it with steel wool and water (skip the soap), then wipe it with a thin layer of oil before storing. Rust is the enemy, so keep it dry and oiled, and it’ll serve you for years of sizzling perfection.
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