There are only a few dishes I could eat any time, even when I’m not hungry, and Easy Spicy Broccoli Beef is definitely one of them.
Loaded with two favorites—beef and broccoli—this dish is finished in a glossy mahogany sauce with bright garlic, warm ginger, and a satisfying kick of spice. It’s not fussy, but it’s attractive on the plate, quick to assemble, and deeply satisfying.
If you’ve ordered Chinese takeout, you’ve likely encountered this American Chinese staple. Quality varies wildly from restaurant to restaurant, and while some places serve an uninspired version—overcooked broccoli and tough beef in a thin, unremarkable brown sauce—this recipe aims to get it right.
When made well, spicy beef with broccoli sings of garlic and ginger with the right amount of heat. The sauce should cling to the ingredients, neither too thin nor gummy. Broccoli should be tender yet still snap when bitten, and the beef should be tender without falling apart.
This streamlined method trims unnecessary steps common to many broccoli beef recipes while preserving bold flavor and a pleasing texture. My family loves it and I hope you will too.
Cook’s Notes
- The best cut for this recipe is skirt steak. If that’s costly where you live, flat iron makes a fine substitute. For a budget-friendly option, top round works well. Whatever cut you use, slice the meat into strips about 3 inches wide with the grain to start. After the initial sear and a short rest, turn the pieces perpendicular and slice across the grain into thin 1/8–1/4-inch strips to ensure tender bites.
- Use fresh broccoli florets for optimal texture. Arranging florets stem-side down while roasting helps them cook evenly; the stems should be easily pierced with a sharp knife when done.
- High-heat roasting can give the broccoli tips a light char—this adds flavor and is desirable rather than a flaw.
- If you want a tasty side, serve this over a flavorful rice such as bacon garlic rice for a satisfying meal.
Easy Spicy Broccoli Beef
Rebecca Lindamood
Ingredients
For the Beef:
- 1 1/2 pounds skirt steak can substitute flank steak or top round
- 2 tablespoons cornstarch
- salt and pepper
- 2 tablespoons sunflower or vegetable oil
For the Broccoli:
- 2 pounds broccoli florets
- 1 tablespoon sunflower or vegetable oil
- 1/2 teaspoon Kosher salt
For the Sauce:
- 1 cup low sodium chicken broth
- 1/2 cup oyster sauce
- 5 tablespoons dry sherry or rice wine
- 2 tablespoons low sodium soy sauce
- 3 tablespoons chili garlic sauce
- 1 teaspoon grated ginger
To finish the dish and serve:
- 2 teaspoons sunflower or vegetable oil
- 4 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch
To serve:
- Hot rice
- Sesame seeds
- Minced green onions
Instructions
To Sear the Beef:
-
Lay the beef on a cutting board and slice into 3-inch strips along the grain. Season both sides with salt and pepper, then dust with cornstarch and rub to coat.
Heat a heavy skillet over high heat. Add 2 tablespoons oil and heat until shimmering. Carefully add the beef and sear 3–4 minutes per side until browned. Transfer the beef to a rimmed plate, tent lightly with foil, and set the pan aside.
Preheat the oven to 500°F and line a sheet pan with foil. In a large bowl, drizzle any accumulated juices from the seared beef over the broccoli florets, add 1 tablespoon oil and 1/2 teaspoon kosher salt, and toss to coat. Arrange the florets stem-side down on the prepared pan and roast 10–12 minutes until lightly charred on top and stems are easily pierced with a knife.
After the beef has rested, slice it across the grain into 1/8–1/4-inch thin strips.
Whisk together the chicken stock, oyster sauce, sherry (or rice wine), soy sauce, chili garlic sauce, grated ginger, and 1 tablespoon cornstarch until smooth.
Return the skillet to high heat and add 2 teaspoons oil. Stir-fry the minced garlic and 1 teaspoon grated ginger until fragrant, about 30 seconds. Pour in the sauce, bring to a boil, and scrape any browned bits from the pan. Simmer until the sauce begins to thicken, then add the sliced beef and any juices. When the beef is cooked to your liking, toss in the roasted broccoli to heat through. Serve immediately over hot rice and garnish with sesame seeds and sliced green onions if desired.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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