Name: Homemade Beef and Broccoli
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 tablespoons cornstarch; ¼ cup water; 1 teaspoon sugar; 1 tablespoon dark soy sauce; 1 ½ tablespoons light soy sauce; 1 tablespoon Chinese cooking wine (Shaoxing wine); ⅛ teaspoon Chinese five spice powder; 1 teaspoon sesame oil (optional); ⅛ teaspoon black pepper; 2 tablespoons cooking oil; 12 oz (360g) beef (flank, rump, or sirloin), thinly sliced against the grain; 1 clove garlic, finely chopped; 1 teaspoon fresh ginger, finely chopped; 4–5 cups broccoli florets (about 1 large head), lightly steamed or blanched; 1 cup water; Sesame seeds (optional, for garnish); Steamed rice or noodles (for serving)

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Homemade Beef and Broccoli is a quick, flavorful, and satisfying stir-fry that’s perfect for busy weeknights. Featuring tender slices of beef, crisp-tender broccoli florets, and a flavorful sauce that’s both savory and slightly sweet, this dish delivers all the taste of your favorite takeout—only fresher and healthier! In just 20 minutes, you can whip up a homemade Chinese classic that pairs beautifully with steamed rice or noodles. Whether you’re craving comfort food or looking for a protein-packed, veggie-loaded meal, this beef and broccoli stir-fry is an excellent go-to recipe for any occasion.

Why You’ll Love This Homemade Beef and Broccoli

Restaurant-quality at home – Enjoy takeout flavors without leaving your kitchen.
Quick and simple – On the table in under 20 minutes from start to finish.
Balanced and nutritious – Lean beef, fresh broccoli, and a flavorful sauce make it wholesome and satisfying.
Versatile – Easily adaptable with different proteins, veggies, or seasoning tweaks.

Ingredients

For the Sauce:

2 tablespoons cornstarch
¼ cup water
1 teaspoon sugar
1 tablespoon dark soy sauce
1 ½ tablespoons light soy sauce
1 tablespoon Chinese cooking wine (Shaoxing wine)
⅛ teaspoon Chinese five spice powder
1 teaspoon sesame oil (optional)
⅛ teaspoon black pepper

For the Stir-Fry:

2 tablespoons cooking oil
12 oz (360g) beef (flank, rump, or sirloin), thinly sliced against the grain
1 clove garlic, finely chopped
1 teaspoon fresh ginger, finely chopped
4–5 cups of broccoli florets (roughly 1 large head), lightly steamed or blanched
1 cup water

For Serving:

Sesame seeds (optional)
Steamed rice or noodles

Step-by-Step: How to Make Homemade Beef and Broccoli

Prepare the sauce: In a bowl, whisk cornstarch and water until smooth. Add sugar, soy sauces, cooking wine, five spice, sesame oil, and black pepper. Mix well.
Marinate the beef: Slice beef into thin strips against the grain. Toss with 2 tablespoons of the prepared sauce. Set aside while you prep other ingredients.
Cook the beef: Heat oil in a large skillet or wok over high heat. Arrange the beef in a single layer in the pan and sear for about 1 minute without moving it. Stir-fry for another 30 seconds until no longer pink.
Add the aromatics: Stir in the garlic and ginger, cooking for 30 seconds until wonderfully fragrant.
Combine sauce and broccoli: Pour in the remaining sauce along with 1 cup of water, then stir in the broccoli. Once bubbling, toss everything together and simmer for 1–2 minutes until the sauce thickens and the broccoli is heated through.
Serve: Take off the heat and enjoy immediately over a bed of steamed rice or noodles. Sprinkle with sesame seeds if desired.

Helpful Tips

Slice beef thinly: Cutting against the grain ensures tenderness.
Don’t overcook broccoli: Keep it bright green and crisp by briefly blanching or steaming before stir-frying.
Adjust sauce consistency: If it’s too thick, add a splash of water; if it’s too thin, let it simmer a bit longer.
Use high heat: A hot pan gives that signature stir-fry flavor and keeps ingredients from becoming soggy.

Substitutions and Variations

No beef? Swap for chicken, pork, or tofu.
No Shaoxing wine? Use dry sherry, cooking sake, or chicken broth.
Extra veggies: Add bell peppers, snap peas, or mushrooms for more color and texture.
Spicy kick: Mix in a dash of chili flakes or sriracha for heat.
Low-carb option: Serve over cauliflower rice or zucchini noodles for a lighter twist.

Storage Instructions

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in a skillet or microwave until hot, adding a little water if needed to loosen the sauce.
Freeze: For best texture, freeze only the beef and sauce (without broccoli). Add freshly cooked broccoli when reheating.

Nutritional Information

Per serving (approx. 405g):

Calories: 392
Protein: 43.5g
Carbs: 16.7g
Fat: 18.3g
Fiber: 4.1g
Sodium: 1101mg
Vitamin C: 187.3mg
Iron: 3.1mg

Serving Suggestions

Classic pairing: Serve over steamed jasmine or brown rice.
Low-carb alternative: Try it with cauliflower rice or zucchini noodles.
Family-style: Pair with other Chinese dishes like egg fried rice or spring rolls for a takeout-style dinner at home.

Frequently Asked Questions About Homemade Beef and Broccoli

Can I use frozen broccoli?
Yes! Thaw it first and pat dry to avoid excess water in the stir-fry.

Which beef cut is best?
Flank, rump, or sirloin works best. Always slice thinly against the grain for tenderness.

Can I make it ahead of time?
You can prep the sauce and slice the beef a day ahead. Cook fresh for best texture.

Can I make it without soy sauce?
Use coconut aminos or tamari for a soy-free option.

Is this gluten-free?
Use gluten-free soy sauce or tamari, making sure all other ingredients are certified gluten-free.

Conclusion

I truly appreciate you giving this Homemade Beef and Broccoli recipe a try! May it bring the same comfort and flavor to your table as it has to mine. Wishing you happy cooking—and thank you for being part of this wonderful food-loving community!