Beef and Broccoli is the epitome of Chinese food in my book. It just doesn’t get better than tender slices of beef that are SO juicy, SO flavorful as they soak up the marinade and then slathered in savory soy, ginger, garlic sauce. The rich flavor is complimented by crisp-tender broccoli florets and hot steaming rice. This Beef Broccoli recipe uses easy to find grocery store ingredients and a large skillet instead of a wok so anyone can make this any time!
So even though I had just eaten beef broccoli, I giddily ordered it off the menu. I was a little disappointed my restaurant dish wasn’t as good as my “Better than Takeout Beef and Broccoli,” recipe but to be completely honest, also kind of proud.
The tender, thin slices of beef are so juicy, so flavorful as they soak up every savory essence of the marinade, and then the sauce; oh the sauce! Its rich, slightly sweet, mostly savory, and just so right! I guarantee you will not find a better beef broccoli sauce!
3 tablespoons cornstarch, divided
1⁄2 cup water, plus
2 tablespoons water, divided
1⁄2 teaspoon garlic powder
1 lb boneless round steak or 1 lb chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
4 cups broccoli florets
1 small onion, cut into wedges
1⁄3 cup reduced-sodium soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice
In a bowl, combine 2 tablespoons of cornstarch, 2 tablespoons of water, and garlic powder until smooth.
Add beef and toss.
In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
Return beef to pan.
Combine soy sauce, brown sugar, ginger, and remaining cornstarch and water until smooth; add to the pan.