Beef and Broccoli

Hearty beef dinner.

Why You'll Love This Recipe

• Faster and cheaper than takeout.
• Restaurant-style glaze that clings.
• One pan, 30 minutes start to finish.
• Naturally dairy-free.
• Customizable with any vegetables.

Ingredient Notes

• Flank or sirloin sliced thin against the grain stays tender.
• Oyster sauce is the umami backbone — don't substitute.
• Shaoxing wine adds depth; dry sherry is the closest sub.

Ingredient Substitutions

• Snap peas, asparagus, or bok choy in place of broccoli.
• Chicken thighs (165°F) instead of beef.
• Tamari for gluten-free; gluten-free oyster sauce is also available.

Equipment Needed

• Wok or 12-inch nonstick skillet
• Small bowl for marinade
• Small bowl for sauce
• Wooden spatula

Prep Tips

• Cut beef and broccoli to similar sizes for even cooking.
• Mix sauce before the beef hits the pan.

Instructions

1. 1

   Gather and prep: 1 lb ground beef, 1 small head broccoli, cut into florets (about 3 cups), 1 tbsp soy sauce, 3 cloves garlic, minced, 1 ginger, 1 cup brown sugar, 1 cup cornstarch, 1 cup uncooked long-grain rice. mince the garlic, and grate the ginger before you start cooking.

2. 2

   Coat beef in cornstarch, sear; remove. Pull beef at 130°F for medium-rare or 140°F for medium; rest 5 minutes, then slice against the grain.

3. 3

   Stir-fry broccoli.

4. 4

   Add soy, sugar, aromatics; return beef.

5. 5

   Serve over rice.

Artsi Pro Tips

• Velveting (soy + cornstarch marinade) gives silky restaurant-style beef texture.
• Slice the beef paper-thin against the grain — partially frozen meat slices easiest.
• Get the wok smoking-hot before anything goes in. Medium heat just steams.

Common Mistakes

• Slicing with the grain, leading to chewy beef.
• Cooking on medium heat — wok needs high heat.
• Adding too much sauce at once and ending up with soggy broccoli.

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