How to Make Perfect Beef and Broccoli at Home

Ever crave that silky beef and crisp-tender broccoli from your favorite Asian restaurant—but wish you could just whip it up at home? Well, you’re in for a treat. I’m going to show you exactly how to make beef and broccoli that tastes just like the takeout version, if not better.

This dish is quick, delicious, and perfect for a weeknight dinner. So grab your ingredients, roll up your sleeves, and let’s get cooking!

Start with the Right Ingredients

Like any great dish, this one starts with mise en place—getting all your ingredients prepped and ready to go.

• 3/4 pound round steak, thinly sliced across the grain
• 1 pound broccoli florets, cleaned
• 2 onions, quartered
• 2 cloves garlic, peeled and smashed
• 1 slice fresh ginger, smashed and chopped
• 3 tablespoons vegetable or grapeseed oil
• 1/2 cup beef stock, reserved

For the marinade and sauce:

• 1/3 cup oyster sauce
• 1/3 cup mirin or cooking sherry
• 2 teaspoons toasted sesame oil
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon cornstarch

Whisk the marinade ingredients together until smooth, then pour it over the sliced beef. Let it marinate in the fridge for about 30 minutes.

Pro Tip: Prepping Broccoli the Smart Way

To clean your broccoli, fill a bowl with water and a splash of vinegar. Dunk the florets upside down to flush out any dirt or critters—trust me, it works like a charm. Avoid submerging the stems. After a rinse, trim any large florets by slicing down and snapping them apart to avoid wasting those tasty bits.

Time to Cook!

Once your beef is marinated and your veggies are prepped, it’s go-time. Here’s how we pull it all together.

Step 1: Sauté the Veggies

• Heat about 1.5 tablespoons of oil in a pan over medium-high heat.
• Add the garlic, ginger, and onions. Stir frequently until the onions soften and separate.
• Toss in the broccoli. Sauté until vibrant green—about 2-3 minutes.
• Set the veggies aside.

Step 2: Sear the Beef

• Add a bit more oil to your pan.
• Sear the beef slices in batches to avoid crowding the pan. You want each piece to get that quick, caramelized finish.
• Don’t throw out the leftover marinade—you’ll need it!

Step 3: Combine and Sauce It Up

• Once the beef is mostly cooked, return the veggies to the pan.
• Pour in the reserved marinade and a splash of beef stock.
• Stir everything together as the sauce thickens and clings to each piece.

Bonus: Don’t Forget the Potstickers

On nights when I make this for dinner, I love to toss in some frozen potstickers. Heat a pan with oil, arrange the potstickers flat-side down, add a splash of water, and cover. Let them steam for 12 minutes—perfection every time.

The Final Plate

Fluffy rice, glossy beef and broccoli, crispy potstickers… What more could you ask for?

This dish is one of our weeknight go-tos—healthy, fresh, and packed with flavor. If you’ve ever thought you couldn’t match restaurant quality at home, I promise this recipe will change your mind.

Until next time, cook better, eat healthier, and shop smarter.