Beef and Broccoli
Quick and Tender Chinese-American Classic with Fiery Heat Glaze
This Beef and Broccoli recipe brings the classic, savory Chinese-American favorite right to your kitchen in under 30 minutes. Tender strips of marinated beef are quickly stir-fried with crisp-tender broccoli florets and coated in a glossy, savory brown sauce. It’s a guaranteed weeknight hit that pairs perfectly with steamed white rice.
Prep Time: 15 minutes Cook Time: 10 minutes
Total Time: 25 minutes Servings: 4
Ingredients
1 pound (450 g) flank steak, thinly sliced against the grain
1 tbsp (15 ml) soy sauce (for marinade)
1 tsp (5 ml) cornstarch (for marinade)
2 tbsp (30 ml) vegetable oil, divided
4 cups (450 g) fresh broccoli florets
2 cloves garlic, minced
1 tsp (5 ml) fresh ginger, minced
For the Sauce:
1/2 cup (120 ml) beef broth
1/4 cup (60 ml) soy sauce
1 tbsp (15 ml) brown sugar
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) cornstarch (for thickening)
Heat It Up with Eleven Eleven Sauce: To give this classic dish a powerful and fiery twist, whisk 1 tablespoon (15 ml) of Blazing Citrus Hot Sauce into the stir-fry sauce mixture just before adding it to the wok. This creates a bold, spicy glaze with a hint of citrus that clings beautifully to the beef and broccoli.
Heat Level: 8 out of 10 🔥
Blazing Citrus Hot Sauce is our extreme heat champion, built for serious spice fans and challenge seekers. Carolina Reaper peppers deliver searing intensity, while fresh grapefruit and lemon juice replace vinegar for a bright, tangy lift and full flavor. It is very spicy yet vibrant, turning wings, tacos, grilled meats, and bowls into a bold, citrus charged experience. Turn the heat all the way up and get maximum flavor in every drop.
1. In a bowl, combine the sliced flank steak with 1 tbsp (15 ml) soy sauce and 1 tsp (5 ml) cornstarch. Mix well and let marinate while you prep the other ingredients (about 10 minutes).
2. In a separate small bowl, whisk together all the sauce ingredients: beef broth, soy sauce, brown sugar, sesame oil, and the second tablespoon of cornstarch. Set aside.
3. Heat 1 tablespoon (15 ml) of vegetable oil in a large black cast iron skillet or wok over high heat. Add the marinated beef in a single layer (cook in batches if necessary) and stir-fry for 1–2 minutes until browned but still slightly pink inside. Remove the beef and set aside.
4. Add the remaining 1 tablespoon (15 ml) of vegetable oil to the skillet. Add the broccoli florets and 2 tablespoons (30 ml) of water. Cover the skillet and let the broccoli steam for 2–3 minutes until bright green and crisp-tender. Remove the cover.
5. Add the minced garlic and ginger to the broccoli and stir-fry for 30 seconds until fragrant. Pour the prepared sauce mixture (whisk again right before pouring) into the skillet and let it simmer for 1 minute until it thickens into a glossy glaze.
6. Return the beef to the skillet and toss quickly to coat everything completely in the thick, glossy sauce. Serve immediately over steamed white rice.
Tips & Variations
Tenderize the Beef: Slicing the beef thinly against the grain is crucial for tender results. You can also substitute flank steak with sirloin or skirt steak.
Prep the Broccoli: Parboil or steam the broccoli for 1–2 minutes before adding it to the wok to ensure it cooks quickly without overcooking the beef.
Regional Swap (Indian-style): Replace the soy sauce with an equivalent amount of plain yogurt and a teaspoon of garam masala, and swap the brown sugar for honey. This creates a rich, creamy, and aromatic beef and broccoli curry.
Other Users Suggest
Replace: Flank steak with 1 pound (450 g) of pre-cut beef sirloin tips. Why: Saves prep time by eliminating the need to slice the beef yourself.
Replace: Fresh broccoli with 4 cups (450 g) of frozen broccoli florets. Why: A convenient pantry swap; simply thaw them completely before adding to the skillet.
Replace: Brown sugar with maple syrup or honey. Why: Provides a similar level of sweetness to balance the savory sauce
Storage, Reheat & Freeze
Storage (Refrigerate): Store leftovers in an airtight container for up to 3 days. The sauce may thicken further upon cooling.
Reheat: Reheat gently in a skillet over medium heat, adding a splash of beef broth or water to re-emulsify the sauce and prevent the beef from drying out.
Freeze: Freezing is generally not recommended as the broccoli texture will degrade and become mushy upon thawing.
Nutrition Facts (per serving)
Calories: 480 Protein: 45g Carbs: 30g Fat: 22g
Explore More Recipes from Eleven Eleven Sauce:
