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Beef and Broccoli: Weeknight Dinner Win
Print Recipe

Beef and Broccoli

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes

Ingredients

  • 1 pound 450 g beef flank or sirloin, thinly sliced across the grain
  • 2 cups broccoli florets fresh or frozen (thawed and patted dry)
  • 1 tablespoon cornstarch or arrowroot for a gluten-free vibe
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon oyster sauce optional for depth
  • 1 tablespoon hoisin sauce optional, for a touch of sweetness
  • 2 teaspoons sesame oil or any neutral oil plus a drizzle of sesame at the end
  • 2 garlic cloves minced
  • 1 teaspoon fresh ginger grated
  • 1/4 cup beef or chicken stock
  • Salt and pepper to taste

Instructions

  • Prep your mise en place: slice the beef thin, mince the garlic, grate the ginger, and have broccoli ready. The smell of garlic should accompany your coffee morning, not coffee itself.
  • Toss beef with cornstarch, a pinch of salt, and pepper. This light coating helps sear and keep tenderness locked in—think armor for your meat.
  • Whisk together soy sauce, oyster sauce, hoisin (if using), stock, and a splash of sesame oil. Set aside. This is your sauce so don’t forget it like a sock behind the dryer.
  • Heat a large skillet or wok over high heat. Add a little oil, then sear beef in batches until browned but not cooked through. Remove and set aside. Don’t crowd the pan—no steam-induced mutiny here.
  • In the same pan, add a touch more oil if needed. Sauté garlic and ginger for about 30 seconds until fragrant (but not burnt).
  • Add broccoli and a splash of water to steam them briefly. Cook 2–3 minutes until vibrant and crisp-tender. If using frozen, give them a minute longer.
  • Return beef to the pan. Pour in sauce and toss everything to coat. Cook 1–2 minutes until beef is cooked and glossy. Adjust with salt if needed.
  • Taste and finish with a final drizzle of sesame oil or a pinch of pepper. Serve hot over rice or noodles. Yes, this is the moment your kitchen sings.