Restaurant Style Beef and Broccoli
This beef with broccoli is my go-to recipe when I want Chinese food without going out. It's very easy to make and delicious served over rice. Substituting chicken for the beef works great, too.
This beef with broccoli is my go-to recipe when I want Chinese food without going out. It's very easy to make and delicious served over rice. Substituting chicken for the beef works great, too.
Familiar with Chinese cooking, I recognized this as a classic blend of seasonings and ingredients as well as an accurate cooking method. Therefore, I prepared this exactly as written - and it was perfect, just as I had anticipated it would be. My only criticism, and the only thing I did differently, was that the recipe calls for round steak, which I don't think is suited for this style of cooking. I used a New York strip steak, but tenderloin or sirloin would have worked well too. The ingredients in the marinade are so traditional and so key to the dish that I don't really see how you could make any changes and get a fair result. This was just delicious and made hubs and I members of "the clean plate club." Just a tip - if you partially freeze the steak for a half hour or so until semi-firm you will find this so much easier to cut into the thin slice so necessary for this style of cooking.Read More
Familiar with Chinese cooking, I recognized this as a classic blend of seasonings and ingredients as well as an accurate cooking method. Therefore, I prepared this exactly as written - and it was perfect, just as I had anticipated it would be. My only criticism, and the only thing I did differently, was that the recipe calls for round steak, which I don't think is suited for this style of cooking. I used a New York strip steak, but tenderloin or sirloin would have worked well too. The ingredients in the marinade are so traditional and so key to the dish that I don't really see how you could make any changes and get a fair result. This was just delicious and made hubs and I members of "the clean plate club." Just a tip - if you partially freeze the steak for a half hour or so until semi-firm you will find this so much easier to cut into the thin slice so necessary for this style of cooking.
This is delicious, I made one change because I have a friend who worked in a Chinese restaurant for years and she told me the secret to always tender beef even using tough cuts of meat is to cut the beef into strips then place in a plastic bag overnight with 1/2 t baking soda. Before preparing the recipe, rinse the beef off twice and dry on paper towels. Other than that difference, I followed the recipe to a T. Next time might add a few dried chilies, because I like the heat, but the sauce is wonderful!
OK... if you don't like people who don't follow the recipe, yet review it anyway - then don't read any further! I followed the cooking instructions, but I didn't have some of the ingredients, so I substituted, using what I had on hand. I didn't have oyster sauce or sherry, so I used hoisin and extra amounts of soy sauce, and I substituted brown sugar for the white - just because. Instead of fresh, I used powdered ginger, onion, and garlic, which I added to the marinade. I marinated the meat for 2 hours, which was good - but overnight would be better. I used the Normandy frozen veggie blend (broccoli, cauliflower, carrots) from Sam's and added a large sweet onion. I don't measure anything - just guesstimate, dump, and taste-test until it suits me. It turned out very tasty! I'll make this version as written when I have all the ingredients - but, I'll be doing my own version again too! If this one is half as good as mine, I'll be happy happy!
Most excellent! I tried it with beef and also with chicken. I really like it with chicken. I will be using this recipe often.
Wow. This was good. I wasn't able to make it exactly as written - didn't have oyster sauce or sherry. Used powder ginger instead of ginger root. And still, it all pulled together and had a really good flavor. Thanks !
This was very good, but a little sweet and the sauce was a bit runny, more like a broth. I followed the recipe as written, but cut the sesame oil to one tsp as I'm not a big fan of the strong flavor/odor. I marinated the meat for about 6 hours. I will make this recipe again, but will omit the sugar and increase the corn starch (possibly mix a little with soy sauce and whisk it in before adding the broccoli back.) Thanks for a tasty recipe!
I LOVE this sauce. I actually have never made this recipe with beef, but I have made it several times with tofu, broccoli, carrots, onion, and red bell pepper. It comes out great every time!! Thank you! If you want to make this with Tofu, make sure you marinate the tofu with half of the sauce for 2-3 hours.
The beef is kinda tough if you just throw it in pan . If you parboil in diluted sauce for about 20 mins the meat is very tender as in restaurant style.
VERY good!! Doesn't have the "exact" restaurant taste, but definitly a new addition to my recipe collection! I kept the ingredients the same other than I used chicken breast and doubled the sauce. I didn't think these changes changed the recipe so I could still give it an accurate rating. The second time I made this I added fresh mushrooms, water chestnuts and corn (the stuff commonly used in asian recipe's). Thanks Dianne!!!!
A very traditional recipe. Great base for many variations. If you like Asian cooking then go to your local Asian market and save money on things like the oyster sauce. In my area a 32 oz bottle is under 4 dollars. If you live in warmer climates you can grow your own ginger from roots from the store. It's nice to always have fresh. It takes almost a year but after that you will never run out. For a more tender beef, you can marinade the beef in the sherry over night and then add in the rest of the marinade for the final 15 minutes.
This recipe was awesome! Even my 17 month old ate it. I added some onions and didn't put ginger root, i didn't have any but did have fresh ginger paste. thank you dianne, wonderful recipe.
I recommend removing the oyster sauce and sesame oil to be put in near the end of cooking, rather than during marinating. Also, to add the cornstarch right at the end of marinating to let the flavor get in deeper first. You don't have to refrigerate to marinate, room temperature is just fine. One major thing is that broccoli will probably not be able to be cooked thoroughly by stir-frying. many restaurants par-boil or just add water to the wok while cooking the broccoli (which gives some steam action). Also, I use flank steak as my choice, not expensive, but not tough. Make sure you slice AGAINST the grain, all the difference in the world. and slice as thin as you can, there is no such thing as too thin. But a decent recipe which is similar to some chinese fast food.
I made this exactly as written except that I increased the sauce due to personal preference. This was excellent! Thanks Dianne!
This is a good recipe and pretty standard for Chinese home cooking and is always welcome as a comfort food; the ingredients are always handy. I use Chinese cooking wine instead of dry sherry and select Inside or Bottom Round for the beef (same thing but depending on where you live). I also use Fish Sauce rather than Oyster Sauce; it can be used in Thai and even in Mongolian recipes.
This was really delicious! I modified the recipe a little based on some reviews- added one extra clove of garlic, ginger powder, some red pepper flakes, and some salt and pepper. I also combined everything together instead of adding the ginger and garlic to the oil. I used about 2 teaspoons of potato starch as I'm allergic to corn. I also added 2/3 cup beef broth to extend the sauce. Will definitely make again!
I could tell at a glance that this recipe would be one of my favorites so I tripled the recipe. And I am so glad that I did. I made the marinade/sauce exactly except I shredded the fresh ginger and didn't discard it. I used chicken because I didn't have the beef. And the rest of my freshly picked garden vegetables were screaming to be included in this recipe so with my fresh-picked broccoli, I added fresh yellow beans, small white onions, carrots, celery, yellow squash and a little chopped up fresh cilantro. I served the dish with Wild and Whole Grain Brown Rice because I love the earthy flavor of these rices. This is definitely a keeper and the next time I purchase beef, I will make this with beef as suggested here. Thanks so much. I uploaded a photo of the dish with the chicken and all the garden veggies.
Delicious. Used Hoisin Sauce instead of oyster sauce, but other than that, did it exactly by the recipe.
Because of all the rave reviews I thought this was really going to be something special, but I was disappointed. I used sirloin instead of round and added mushrooms and onions, but I don't think that was the problem. This was relatively mild in flavor and not in the style of any Chinese restaurant I've ever eaten at. It really needed something to bump up the flavor. We ate it, but I won't be making it again. At least not as written. Thanks for letting me try.
This was DElicious! Yum! Just as good as a restaurant's, if not better. The only changes I made were: marinated the meat overnight, made double the sauce, and added peapods, onion, mushrooms and water chestnuts.
We doubled the sauce recipe and just left the ginger and the garlic in the pan instead of removing it - Delicious!
I made this dish for my sisters Chinese menu birthday get together. Some wanted beef, some wanted chicken so I combined the two. Turned out yummy. Personally I liked the bites with chicken. Overall this is a great recipe which I made as written with requests for the recipe.
the oyster sauce made it so fishy tasting..was not good at ALL.
this is a good recipe
I really liked it. I felt it was a little too much oil, and I had to eventually add a little more cornstarch, but it came out fine.
This was a little sweet for my taste. I'm going to omit the sugar next time. If using a lesser cut meat, make sure to marinate for longer, or pound the slices with a tenderizing mallet.
I did not like this recipe at all. After I followed all of the direction... I had to double check that I didn't do something wrong because it tasted bad. This is the first recipe from this site that I am really not a fan of. Very dissapointed... it doesn't taste like any beef and broccolli dish I've ever had at a restaurant!
Delicious and easy to tweak. Cooking times plus descriptions made this an easy to follow recipe. I added 4 scallions w/ greens, water chestnuts, and carrots. Seasoned steaks with black and red pepper flakes and pounded with a meat tenderizer before marinating. Didn't have sesame oil or sherry, so used 1 tbsp. white vinegar and a splash of white wine.
I was CRAVING chinese like a prego lady (even though I'm NOT) but couldn't afford to go out, so this hit the spot!!!!! I made fried rice and potstickers to round out the meal. I especially love that it takes authentic ingredients; kinda expensive to buy for the first time but then all you need is the broccoli and steak after that! AND it's picky eater approved!!! My daughter gobbles this up!!!!
This recipe is awesome, or as my son Josh said, "Wow, now I can die and go to heaven!"
This is very good. Super easy to make, too. My husband thought it was a tad bit salty, so next time I am going to use reduced sodium soy sauce, although we suspect the oyster sauce is also a culprit.
I usually don't try recipes that have few reviews but took a chance with this one and I must day that it's really tasty! I didn't have any sherry but it was good nevertheless! Thank you for sharing this with us!
I admit I have only had beef and broccoli a few times in restaurants - I usually prefer other dishes. I mostly made this for my wife. I followed the recipe exactly, and was grateful that there were not any ingredients that were hard to find. The result was very good. Let me add a few comments: cooking on a hot stove, you might not need to cook for as long as the recipe says, especially when cooking the broccoli. Second, this dish does not have a sauce when you finish: it is glazed meat with slightly glazed broccoli. It will not be dripping in sauce. The only thing I would change is the sugar - I would cut that in half.
~Even better than going to my favorite Asian restaurant! We like spicy Asian food, so I added some crushed red pepper flakes with the broccoli. I tossed in some sesame seeds with the marinade as well. This recipe is a definite keeper!!!~
Needs more soysauce and a kick. Doubled marinating sauce.
My daughters liked this very much, and even though I don't usually like making stir fry, this wasn't too bad to make. Thanks!
As others have stated, this was extremely salty and more like 3 servings than 4. The serving issue can be fixed, I'm not sure the saltiness can.
Just ate this for lunch ... OMG! This is the best Chinese Dish I've ever tried on this site. It surely is an instant hit in my family. Even my daughter who is the pickiest eater in the world loved it. Thanks Diane for this wonderful meal! I followed the other reviewer's recommendation of stirring 1/2 teaspoon baking soda on the beef strips overnight. Marinated the beef mixture for one hour. Then followed the entire recipe to the dot. Except for the meat, I used rib eye steak, since that's what I have and used white wine instead of sherry. The meat was so tender and the whole dish is so delish. Yum! Yum!
This sauce was delicious. I used chicken instead of beef and it was excellent. Next time, I'll try beef.
There are just some things that distinguish a good Chinese recipe from a great one. One of those is sesame oil. It’s a must and it alone can make all the difference in the world. Another one is oyster sauce. It gives a dish its deep rich flavor. I knew right away that this would be a great recipe. However, not being a sherry lover, I substituted it with beef broth. It yielded a nice rich sauce that wasn’t real sweet as other reviewers have noted.
Very good. The only modification I made was to add a couple of chili peppers into the oil with the ginger and garlic at the beginning of the recipe. That gave it just a little heat. We like thing a little spicy in our family. However, it would have been just as good without it and will definitely be added to my collection.
I've been looking for a beef n broccoli recipe for a long time and I've finally found it. I didn't change a thing. Delicious! Thank you!!!
With the title of this recipe, I was expecting flavors closer to what I would sample at a local Chinese restaurant but was sadly disappointed. I even used a higher quality cut of beef. I felt the recipe called for too much sesame oil and not enough soy. Also, instead of frying my broccoli, I steamed it.
It was really good! I'd suggest not using as much soy sauce, as it turned out really salty. We had to add extra cornstarch, this was a little runny. Thanks so much for a great recipe!
Oyster sauce was kinda weird when it was fresh... tasted a million times better as leftovers the next day.
Awesome recipe! Sauce ingredients are perfect and the amounts are a great balance. I may have used a little extra soy sauce by mistake- but I have the low sodium kind so no big flavor difference. I love Chinese style food and this recipe is so fast, and tastes like restaurant food. I didn't have sherry wine so I used some other red wine hanging around the kitchen and there were none the wiser.
I tripled all the sauce ingredients except the sesame oil, oyster sauce and sherry. We like a saucier chinese entree and just by eyeballing the ingredients, I knew it would make enough sauce for us. Because I don't normally have sherry, I used 1/3 c. hoisin sauce. I know that's a stretch but I bought everything for a seperate Beef and Broccoli recipe and at the last minute, switched to this one. I panicked because I didn't have sherry or beef broth on hand, looked through the fridge door and saw that I had 1/4 full jar of hoisin sauce. That was a good accidental addition. Good try for my first attempt at Beef and Broccoli.
Wonderful....don't change a thing!
Very good sauce - went a little lite on the sugar and did not have the ginger- I can never get my beef tender, however, and I used a sirlin instead of the very lean round cut - thought it would be more tender but still a bit chewy. Maybe marinating longer would be better...
This is about as good as it gets for a home made Asian dish. It is difficult to reproduce the effect achieved with a commercial stove. But the sauce is good, I however, selected a better cut of meat than suggested. Other than that, it is good to go.
Great recipe!! It tasted delicious and was super easy to make!
I am a culinary specialist in the United States Navy. I have been making this recipe now for about two months and my shipmates love it! What i learned from it primarily was how to properly cook the broccoli so it doesn't turn brown and mushy... Flavors work great together, consistence of the glaze is perfect... Just all around wobderful! Thank you very much for sharing... HOOOOOYAH!
great recipe.. really restaurant style. very easy. followed recipe except for: 1) exchanged sherry for a sweet wine. 2) cooked beef for 20 minutes instead of 5mins for desired tenderness - adding small amounts of water just to prevent it from drying or burning up.
This was pretty good, not quite what I personally used to in broccoli and beef but tasty enough. I added onion & shredded carrot to the whole mix because that is what I like in it. Everything else was the same. Will make this again! Thanks!
Amazing. Period. I found buying beef round and slicing against the grain into about 2x1in. rectangles was much better than buying pre-sliced beef. pre-slicing the beef, before sale, takes all the juice out of it, and the end product turns out too dry/chewy. With the round, it came out perfectly juicy.
Great recipe and very easy to make. Plus, this is a good one to prep ahead of time so it's quick to make for dinner. I've followed it exactly, and it's come out perfect both times. To ensure the beef is tender, I cut it against the grain.
I followed the ingredients/directions exactly and this dish came out a bit too sweet for my family. Next time I'll leave out the sugar. Not sure this is good enough to call 'restaurant style' though. It was okay.
First bite I wasn't too impressed. Once I let it cool a little and the flavors settled, totally amazing. Was sad when I finished.
Outstanding! The only thing I'd change is that I'd cut the beef into bit sized pieces and double the cornstarch because mine was runny. I might put some crushed red pepper in it next time to add some heat. Great recipe.
Delicious! I used chicken instead of beef and didn't have sherry, so I used fruit juice instead. If you want to use frozen broccoli like I did, thaw it first and use a little extra cornstarch so the sauce won't be too runny after you add the broccoli. Don't add the thawed broccoli to the pan until the very end or it might overcook and turn to mush.
Made this for a big group of people. I just doubled the meat and every thing for the sauce and it was perfect. The longer you marinade the better it comes out. Added red bell pepper cut thin and sautéed with the broccoli and minced the ginger and garlic and left it in. Also added onions. This dish was so tasty. I will be making it often when I feel like having Chinese but don't want to get take out.
The oyster sauce ruined it.
Very flavorful. I added some mushrooms, carrots and bell pepper for color and variety. Followed exactly as recipe called for. Next time I will try it with chicken.
The sherry taste was a little strong for me. Maybe I will reduce it or omit it next time. Otherwise, it was good.
I made this last night for dinner and we all loved it! I have been searching for a while for a beef and broccoli recipe close to what my favorite restaurant makes and this is it! I did have to change up one thing since we don't ever have sherry in the house, I used water with a bit of beef bouillon instead. I also used skirt steak only because that's what I had in the freezer. Thanks!!
Very good! I added more vegetables, so needed to double the sauce, but very good! Getting good tasting oyster and soy sauce will make a big difference in how this dish turns out for you. Also the quality of the meat. I left out the sugar and found the sauce to then have the perfect flavor for my tastes.
Way to much oyster sauce. Couldn't hardly stand the smell of it white it was cooking. Will continue to look for another beef & broccoli recipe this one was not the one.
This is my first time making beef and broccoli and it turned out pretty good. I followed the recipe exactly except I doubled the sauce and used ground ginger. The next time I make this I will use a more tender beef since the round steak is not tender enough for my liking. I also will marinate the meat overnght and slow cook it for extra tenderness. As is... this dish is pretty yummy:-)
This is DELICIOUS and simple to make! I never thought I could make Chinese food until this. My 4 kids (7, 9, 11, 13) all love it. Thank you for a great recipe. I sliced the beef very thin (slightly frozen) and then added 1 tsp baking soda per lb of beef, put it in a zipper bag in the fridge overnight and rinsed well before marinating with the sauce.
Pretty good, although my husband and I didn't like the strong flavor or smell of the oyster sauce. Maybe it's because we do not like fish. Next time I'll use only half of the oyster sauce that the recipe calls for and see how that does.
This recipe puts my local joint outta business - I was a little hesitant as I've never used oyster sauce before, but this was simply wonderful. We usually discuss a new recipe while we're eating ... but not this time - we were too busy chowing down to talk. I did double sauce recipe, halved sesame oil (as it's so strong and I don't care that much for it), and added some chunked white onion pieces. Served over steamed rice with a side of spicy sesame noodles. Will make again (and again and again). TY so much for recipe. Oh - almost forgot - I had company and forgot to let the meat marinade - was rushing around at last minute and managed to only get about 15 to 20 minutes of soaking time in while rice cooked - still tasted fantastic.
This was not very good. The sherry and the sesame oil really over power this recipe. Would not make this again.
Flank steak works pretty well, as long as you cut against grain and makes thin strips. Oil and cornstarch will help to tenderize the meat. High heat and quick stir-fry are the key. Recommend to use Chinese broccoli and keep garlic and ginger in your dish for a true Chinese style beef with broccoli.
As advertised, this tasted like restaurant style beef and broccoli. I did not have sherry, so I used Asian rice wine. Turned out great!
Just got through eating this - LOVED it! I will be making again and again. I made exactly as stated except used strip steak as another reviewer suggested. So easy and so tasty. The sauce was awesome - better than most chinese places I've eaten beef and broccoli at.
This might pass for decent beef with broccoli...if the only Chinese food you've had came from Central Texas. It's just not good. It's too sweet, and has an odd flavor to it. The sauce didn't thicken up or really coat the meat as it should, and the beef it called for wasn't the least bit tender (of course this problem can be resolved with a different cut and better preparation). At any rate, the flavor left a lot to be desired. No one finished their serving and I wouldn't even bother trying to tweak it.
This is sooooo easy and sooooo yummy. This recipe is perfect as is. It also is a good base to create your own stir fry. Thanks!!!
Major raves from 12 year old and hubby - no left overs, they LOVED it. Be warned, oyster sauce is VERY salty, so low sodium soy would be fine. This is every bit as good - if not better - than take out!
This was a hit at book club! It had great flavor. I think I would use a little less sesame oil next time
It was awesome!!
Easy and delicious. Added one medium onion, sliced. Might try adding a minced garlic at the end next time for a little more flavor.
This was okay, but not a family favorite. They said was a little too salty. It was a nice change of pace. Maybe try again with a little less soy sauce.
This was perfect! I was able to make this EXACTLY as presented here and everyone LOVED IT. I made this twice in 2 nights. THe first night I had to substitute for jarred minced garlic, powdered ginger & Japanese manjo aji mirrin sweet rice seasoning for the sherry. It was still awesome.
I was surprised at how good this was! Followed the ingredient list but added sliced mushrooms with the broccoli. I added a bit of water along with the broccoli and steamed it with the lid closed for a couple of minutes before continuing on with the recipe. Easy, fast and tasty.
OMG!!! Delish. Substitute hoisin sauce and a few tsp of dumpling sauce because of seafood allergies. By all means do not discard the ginger and garlic, burst of flavor in your mouth. Sesame seed oil is essential. Added 2 TBPS of water at the end. Easy recipe to make. Now preferred recipe for B & B. Thank you Dianne...;-)
Simple to prepare. The flavors blend well (I was worried my 12 year old wouldn't like the oyster sauce). We both agreed it was good and we'll eat it again. We served ours with simple sticky rice (Botan) and next time will probably try adding in some water chestnuts or other items. Another nice thing was that it was pretty fast to prep, marinate and cook!
Perfect. Be careful, it is easy to over cook the beef (the marinade hides the color).
Sorry. Once I made the sauce, I couldn't stomach the smell to continue. It stunk up my kitchen even after I poured it down the drain.
Sometimes we find this type of meal too salty but, using low sodium soy sauce, this was excellent! I must come to terms with the fact that I just do not like round steak, however, and will use chicken next time around. Quick and simple, this is a great busy weeknight meal.
This was pretty good. My husband enjoyed it. Next time I will marinate meat longer and use 3 heads of broccoli. Great recipe for cooking at home.
I absolutely loved this recipe! I will make this again and again but with a few tweaks. I prefer to use fresh grated ginger instead of a slice which has to be discarded. I will also add maybe a tablespoon of brown sugar for a bit of sweetness. Other than that, this recipe is perfect!
Seemed too spicy hot at first meal but leftovers were delicious.
I followed this to a T. I have had Beef and Broccoli at many local Chinese places and this doesn't come close to those.
This recipe was easy and very tasty! I will definetly keep this one! My kids loved it, meat was tender and glazy... yummy! maybe next time I can add a little spiciness to it... some chili oil>?
very good! it takes a while to cook. To make the broccoli cooking easier cut the stems closer. And i didnt use Sherry or Oyster sauce and it turned out great! I Highly Recommend this!!
I wanted so much to love this. That much oyster sauce put it into salt overload. In the past, other receipes have called for maybe a tablespoon or two of oyster or fish sauce. I should've known better. Loved the concept. It would've been terrific if I could've figured out a way to get that salt block out of there. Feel free to share remedies for that situation. Will try recipe again after tweaking amounts. Thanks!
I didn't think this tasted like restaurant beef and broccoli, but it was good, and I will make it again. The sauce seemed salty to my tasted, so I omitted the soy sauce. The sauce turned out OK with that change. I also made about half again as much sauce. Next time I will add sliced onion.
This was really good! I follow all the directions as written, except I added some linguine noodles. My 6 year old was not a fan, but myself and husband loved it.
This was good and quite easy to make, however, I know my taste buds and added garlic, didn't have fresh ginger and used 1T of ground ginger. The 2nd time I made it, I didn't have enough broccoli so added water chestnuts, baby carrots and chopped onion, it became beef & vegetables and everyone cleaned their plates! I served with brown rice cooked in beef broth.
My partner & I had this last night for the first time. We had broccoli a couple of nights ago so I substituted broccoli with chinese pea pods, fresh mushrooms and water chestnuts. He LOVED it so much he ate almost the entire recipe minus the small plate I had. He doesn't eat that much normally ever! But he loved this! Can't wait to try it with another meat and other veggies.