Description
This beef and broccoli recipe takes the best of the classic takeout favorite and makes it easy to cook at home in under 30 minutes. Tender slices of beef are paired with crisp-tender broccoli and coated in a rich, savory-sweet sauce. The slightly original twist here is the addition of thinly sliced red bell pepper, which adds natural sweetness, color, and extra vitamin C without changing the flavor balance. It’s an easy way to boost nutrition and visual appeal while staying true to the dish’s roots.
Equipment:
- Wok or large skillet
- Mixing bowls
- Chef’s knife
- Cutting board
- Measuring spoons
- Measuring cups
- Whisk
Ingredients
- 1 pound flank steak or flat iron steak, partially frozen for 30 minutes, then thinly sliced against the grain
- 1 pound fresh broccoli florets
- 1 medium red bell pepper, thinly sliced (optional but recommended for twist)
- 3 tablespoons oyster sauce
- 1 tablespoon low-sodium soy sauce or tamari for gluten-free
- 1 tablespoon Shaoxing wine or dry sherry
- 2 teaspoons brown sugar
- 1 teaspoon sesame oil (for sauce)
- 1 tablespoon cornstarch or arrowroot starch
- 2 tablespoons vegetable oil, divided
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 scallion whites, sliced thin (greens reserved for garnish)
- 1 teaspoon sesame oil (for finishing)
- Optional garnish: sesame seeds
- Cooked white rice or noodles, for serving
Instructions
- Place steak in the freezer for about 30 minutes. This makes thin slicing easier. Slice across the grain into thin strips.
- In a medium bowl, whisk together oyster sauce, soy sauce, Shaoxing wine, brown sugar, sesame oil (for sauce), and cornstarch until smooth. Set aside.
- Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add broccoli florets and red bell pepper. Stir-fry for 2 minutes, then add a splash of water and cover for 2 minutes until bright green and tender-crisp. Remove vegetables to a plate.
- Add remaining 1 tablespoon vegetable oil to the wok. Add beef in a single layer and sear for 1 minute without moving, then stir-fry for another minute until mostly cooked through. Remove beef to a plate.
- Reduce heat to medium. Add garlic, ginger, and scallion whites to the wok. Stir-fry for 30 seconds until fragrant.
- Return beef and vegetables to the wok. Pour in the sauce and stir until everything is coated and the sauce thickens, about 1 minute.
- Drizzle with remaining 1 teaspoon sesame oil, toss, and remove from heat.
- Garnish with scallion greens and sesame seeds if using. Serve hot over rice or noodles.
Notes
The inclusion of red bell pepper is the unique touch in this recipe. It keeps the integrity of the traditional beef and broccoli flavor profile but adds an appealing pop of color and extra nutrients. The natural sweetness from the pepper complements the savory sauce and balances the richness of the beef without adding extra sugar. This also makes the dish more visually vibrant, which can be especially helpful when serving family-style or at a gathering.
Nutrition
- Serving Size: 1 Serving
- Calories: ~255 kcal
- Sodium: ~900 mg
- Fat: ~15.5 g
- Carbohydrates: ~20 g
- Fiber: ~4 g
- Protein: ~11 g
