How To Make Beef and Broccoli

Ingredients

• 1 lb Skirt Steak (thinly sliced against the grain)
• 1 Tbsp Sesame Oil (to flavor the steak)
• 2 Tbsp Oyster Sauce (adds umami depth)
• 2 Tbsp Soy Sauce (regular or low‑sodium)
• 1 tsp Granulated Sugar (balances salty flavors)
• 2 Tbsp Cornstarch (1 Tbsp for steak coating, 1 Tbsp for sauce thickening)
• 2 Tbsp Vegetable Oil (for high‑heat stir‑fry)
• 4 cups Broccoli Florets (fresh or frozen, cut into bite‑size pieces)
• 1 cup Mixed Vegetables (e.g., sliced carrot, red bell pepper, and onion)
• 2 cloves Garlic (minced)
• 1 tsp Fresh Ginger (minced)
• 0.25 cup Water (for sauce base)
• 2 cups Jasmine Rice (uncooked, rinsed)
• 1 Tbsp Tricolor Sesame Seeds (for garnish)
• 2 stalks Green Onion (thinly sliced for garnish)

Instructions

1. Slice and Marinate the Steak

   Place the skirt steak on a cutting board and slice it thinly against the grain. Transfer to a mixing bowl and add sesame oil, oyster sauce, soy sauce, sugar, and 1 Tbsp cornstarch. Toss until evenly coated.

   Time: PT5M

2. Prepare the Sauce

   In a small bowl combine the remaining 1 Tbsp cornstarch, 0.25 cup water, 1 Tbsp oyster sauce, 1 Tbsp soy sauce, and a pinch of sugar. Stir until smooth.

   Time: PT2M

3. Cook Jasmine Rice

   Rinse the jasmine rice until water runs clear. Add 2 cups rice and 2.5 cups water to a rice cooker or saucepan. Cook according to rice cooker instructions or bring to a boil, then simmer covered for 12‑15 minutes.

   Time: PT15M

   Temperature: medium-high heat

4. Stir‑Fry the Steak

   Heat the large skillet or wok over high heat. Add 1 Tbsp vegetable oil, then add the marinated steak in a single layer. Let it brown undisturbed for 1‑2 minutes, then stir‑cook until just cooked through, about 2‑3 minutes total. Remove steak and set aside.

   Time: PT4M

   Temperature: high heat

5. Sauté Aromatics and Mixed Veggies

   Add the remaining 1 Tbsp oil to the pan. Toss in minced garlic and ginger; sauté for 30 seconds until fragrant. Add the mixed vegetables (carrot, bell pepper, onion) and stir‑fry for 2‑3 minutes until they begin to soften.

   Time: PT3M

   Temperature: medium-high heat

6. Add Broccoli

   Add broccoli florets to the pan and continue stir‑frying for another 2 minutes. If the pan looks dry, splash a tablespoon of water.

   Time: PT2M

   Temperature: medium-high heat

7. Combine Steak and Sauce

   Return the cooked steak to the pan. Pour the prepared sauce over everything. Stir constantly and let the mixture simmer on medium‑low heat for 4‑5 minutes, allowing the sauce to thicken and coat the ingredients.

   Time: PT5M

   Temperature: medium-low heat

8. Plate and Garnish

   Serve the beef and broccoli over a bed of jasmine rice. Sprinkle tricolor sesame seeds and sliced green onion on top.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

55g

Fat

12g

Fiber

5g

Ingredient Substitutions

• Instead of Skirt Steak: Flank steak, Sirloin
• Instead of Sesame Oil: Peanut oil, Vegetable oil
• Instead of Oyster Sauce: Hoisin sauce, Soy sauce + a splash of fish sauce
• Instead of Soy Sauce: Tamari
• Instead of Granulated Sugar: Honey, Brown sugar
• Instead of Cornstarch: All‑purpose flour, arrowroot powder
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Broccoli Florets: Chinese broccoli (gai lan)
• Instead of Mixed Vegetables: Frozen stir‑fry blend
• Instead of Garlic: Garlic paste
• Instead of Fresh Ginger: Ground ginger
• Instead of Water: Low‑sodium chicken broth
• Instead of Jasmine Rice: Basmati rice
• Instead of Tricolor Sesame Seeds: Plain sesame seeds
• Instead of Green Onion: Chives

Equipment Needed

• Cutting Board
• Sharp Knife
• Mixing Bowl
• Whisk or Spoon
• Large Skillet or Wok
• Spatula or Tongs
• Measuring Spoons
• Measuring Cup
• Rice Cooker or Saucepan
• Small Bowl
• Serving Plate (optional)

Critical Steps — Do Not Skip

• Slice steak against the grain and coat with cornstarch to ensure tenderness.
• Brown steak quickly on high heat to develop flavor without overcooking.
• Fully dissolve cornstarch in sauce to avoid lumps.
• Do not overcook broccoli; it should remain crisp‑tender.
• Allow sauce to thicken on medium‑low heat before serving.

Chef Tips from the Video

• Use a wok or heavy skillet that retains high heat for the best sear.
• Add a pinch of toasted sesame oil at the end for extra aroma.
• For extra crunch, toast the sesame seeds briefly in a dry pan before sprinkling.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Separate rice and sauce‑coated beef; freeze up to 2 months. Reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Slice and marinate the steak up to 2 hours ahead; keep refrigerated.
• Cook jasmine rice in advance and reheat with a splash of water.
• Prepare the sauce and store in a sealed jar for up to 3 days.

Frequently Asked Questions