This beef broccoli is a delicious combination of protein-rich sirloin and nutritious greens combined with a homemade stir-fry sauce. It’s easy to make and the perfect addition to an Asian theme meal!
Beef broccoli is a classic Chinese-American dish. In traditional Chinese cuisine, the combination of beef and broccoli is not typical; however, this dish has been modified to suit the taste preferences of Western diners.
My version of this popular take-out makes use of an interesting cooking technique known as “velveting,” which involves tenderizing the beef strips by coating them in a marinade of egg whites, cornstarch, rice wine, and salt. I also parboiled the broccoli florets to help maintain their vibrant green and delightful crunch.
These steps mean a bit more work than if I just tossed everything in the hot wok, but the reward of meat that’s super tender and moist and broccoli florets that are tender yet crisp is worth the effort.
Ingredient notes
- Beef sirloin and flank steak are the best cuts of beef for making beef and broccoli. They are tender, super flavorful, and cook quickly. Other cuts of beef, such as ribeye or New York strip steak, can also be used, although they tend to be more expensive.
- Other vegetables, such as carrots, mushrooms, and bell peppers, can be added for texture, color, and a higher nutritional value.
Serving suggestions
Enjoy this delicious beef broccoli dish with steamed or fried rice and stir-fried noodles for an Asian theme meal.
Storage and reheating instructions
- Once cooled, store leftover beef broccoli in an airtight container and refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat in the microwave on high for 1-2 minutes or on the stovetop in a non-stick pan.
- Don’t refreeze beef broccoli frozen previously for food safety reasons.
