Beef And Broccoli - Easy Lunch Recipes Made Better
Let’s be honest—some days, I just want a warm bowl of something that feels like comfort food without spending an hour hovering over a stove. That’s where this beef and broccoli recipe steps in. It’s one of those easy lunch recipes that hits the spot without turning your kitchen into a disaster zone.
The beef is tender, like really tender, and the sauce? Oh, the sauce is savory, garlicky, slightly sweet and clings to every bite like it knows exactly what it's doing. I’ve played around with a bunch of easy Chinese recipes, but this one stays in my back pocket for those evenings when I’m craving Chinese dinner recipes but don’t want to order takeout again. Plus, it makes for a great dinner for two—or let’s be real—lunch leftovers the next day that you’ll actually look forward to.
Whether you're in the mood for something similar to easy broccoli and cheese soup or digging through broccoli soup recipes for inspiration, this dish will scratch that itch. It’s quick, full of flavor, and just enough effort to feel like you cooked something legit without needing a nap afterward.
Servings: 2 servings
Ingredients
- 1/2 lb flank steak, thinly sliced against the grain
- 1/2 tablespoon baking soda
- 1 tablespoon water
- 1 tablespoon soy sauce
- 1/2 tablespoon oyster sauce
- 1/2 tablespoon Shaoxing wine (or dry sherry)
- 1/2 tablespoon cornstarch
- 1/4 teaspoon sugar
- 1/2 tablespoon neutral oil
- 2 cups broccoli florets
- 1 tablespoon neutral oil for stir-frying
- 2 cloves garlic, minced
- 1/2 tablespoon ginger, minced
- 1/2 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon dark soy sauce
- 1/4 cup chicken broth
- 1/2 teaspoon sugar
- 1/2 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
Instructions
- In a bowl, mix the sliced beef with baking soda and water. Let it sit for 15 minutes to tenderize. Rinse and pat dry.
- Toss beef with soy sauce, oyster sauce, Shaoxing wine, cornstarch, sugar, and oil. Set aside.
- Bring a pot of water to boil, add broccoli, and blanch for 30–45 seconds. Drain and set aside.
- Heat oil in a pan over medium-high heat. Sear beef until browned but not fully cooked. Remove and set aside.
- In the same pan, add oil, garlic, and ginger. Sauté until fragrant.
- Add broccoli and beef back to the pan. Stir in oyster sauce, soy sauce, dark soy sauce, chicken broth, and sugar.
- Pour in the cornstarch slurry and stir until the sauce thickens and coats the beef and broccoli.
- Serve immediately with rice if desired.