Take-out at Home: Beef & Broccoli

Recipe By Tessa Arias
April 5th, 2011
I've got some SUPER exciting news I've been anxiously waiting to share with you guys. Myself, along with my partners in crime - Lauren, Hannah, Elissa, and Kam - have...

I’ve got some SUPER exciting news I’ve been anxiously waiting to share with you guys. Myself, along with my partners in crime – Lauren, Hannah, Elissa, and Kam – have been invited to speak at this year’s BlogHer Food.  I can’t tell you how thrilled, nervous, anxious, terrified, honored, surprised, and bewildered I am. Honestly, I never ever, ever, ever thought I would be invited to speak about anything related to blogging. What do I know?! Luckily my partners from The Kitchen Generation know quite a bit so I think our panel will be…. great!

Anyways, enough about me and more about beef & broccoli! Possibly the best stir-fry I’ve made at home. Ever. SO full of perfect flavor, so do-able at home. I really have no reason to go out for Asian when I have this recipe. My goal when creating the “take-out at home” series was to feature recipes that are just as fast to make at home as they would be to order and pick up from any restaurant. I also wanted the recipes to be healthier for you and the planet. This one fits that bill perfectly.

Recipe Rundown
Taste: And I quote, “better than Pei Wei”. Sorry for saying “and I quote”.
Texture: The beef is perfectly cooked while the veggies are an ideal crisp tender.      
Ease: This recipe, like any other stir-fry recipe, requires a bit of prep work. But once you start cooking it takes less than 10 minutes. 
Appearance: So pretty and colorful!
Pros: Legitimately more flavorful and healthy than any Asian take-out I’ve tasted. Can be made in the same time it takes to drive to a restaurant and wait for your food to be cooked.     
Cons: None!
Would I make this again? Yes. I plan on making this dish again and again.

Stir-Fried Beef & Broccoli
From The New Best Recipe
Serves 4
*Note: Place the steak in the freezer for 15 minutes before slicing to make it easier to cut. Then, slice the steak lengthwise into 2-inch wide pieces. Cut each of those 2-inch wide pieces across the grain into very thin slices, not more than 1/4 inch thick.

  • 1 pound flank steak, sliced* (see note)
  • 3 tablespoons soy sauce
  • 1 tablespoon dry sherry (I used orange juice as a substitute)
  • 2 tablespoons low-sodium chicken broth
  • 5 tablespoons oyster sauce (can be found in the Asian section of your grocery store)
  • 1 tablespoon light brown sugar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon cornstarch 
  • 6 medium garlic cloves, minced
  • 1 tablespoons minced fresh ginger
  • 3 tablespoons peanut or vegetable oil
  • 1 1/4 pounds broccoli, florets cut into bite-size pieces
  • 1/3 cup water
  • 1 small red bell pepper, cored, seeded, and diced
  • 3 scallions, cut on the diagonal 

1. Combine the beef and soy sauce in a medium bowl; cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk the sherry, chicken broth, oyster sauce, brown sugar, sesame oil, and cornstarch in a measuring cup. Combine the garlic, ginger, and 1 1/2 teaspoons of the peanut oil in a small bowl.
2. Drain the beef and discard the liquid. Heat 1 1/2 teaspoons of the peanut oil in a nonstick 12-inch skillet over high heat until smoking. Add half the beef to the skillet and break up the clumps; cook without stirring, 1 minute, then stir and cook until the beef is browned about the edges, about 30 seconds. Transfer the beef to a medium bowl. Add 1 1/2 teaspoons of the peanut oil to the skillet, heat until just smoking, and repeat with remaining beef.
3. Add 1 tablespoons of the oil to the now-empty skillet; heat until just smoking. Add the broccoli and cook 30 seconds; add the water, cover the pan, and lower the heat to medium. Steam the broccoli until crisp-tender, about 2 minutes; transfer to a paper-towel lined plate.
4. Add the remaining 1 1/2 teaspoons peanut oil to the skillet; increase the heat to high and heat until just smoking. Add the bell pepper and cook, stirring frequently, until spotty brown, about 1 1/2 minutes.
5. Clear the center of the skillet; add the garlic and ginger mixture to the clearing and cook, mashing the mixture with a spoon, until fragrant, 15-20 seconds, then stir the mixture into the peppers. Return the beef and broccoli to the skillet and toss to combine. Whisk the sauce to recombine, then add to the skillet; cook, stirring constantly, until the sauce is thickened and evenly distributed, about 30 seconds. Transfer to a serving platter, sprinkle with the scallions, and serve.

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Maris — April 5, 2011 at 4:02 pm

    This looks so delicious. Good luck at Blog Her. i know you will do great!

    • #
      Tessa — April 5, 2011 at 4:10 pm

      Thank you!! 🙂

  2. #
    Leanna — April 5, 2011 at 4:03 pm

    heading out to LeeLee's for oyster sauce so I can try this – it sounds good!

    • #
      Tessa — April 5, 2011 at 4:11 pm

      I think you'll like it 🙂 If you live near a Super Target you can find the oyster sauce there too near the other Asian foods. Let me know how it goes!

  3. #
    Georgia — April 5, 2011 at 4:17 pm

    Tessa, this looks amazingly yummy! Congratulations on your opportunity to speak at BlogHer Food, too! I wish I could be there, but unfortunately I won't make it this year. Anyway, you'll be awesome. Thanks for sharing this clever and delish recipe!

    • #
      Tessa — April 5, 2011 at 7:20 pm

      Thanks so much! That means a lot 🙂

  4. #
    Caroline — April 5, 2011 at 5:02 pm

    Congratulations on Blogher!! You'll be great – can't wait to hear more about it 🙂

    You always post the best recipes! I have such a backlog of things to try these days!

    • #
      Tessa — April 5, 2011 at 7:21 pm

      Thank you!! I'll probably be talking too much about it 😉

  5. #
    The Garlic Rose — April 5, 2011 at 6:38 pm

    Thanks for posting the Tessa. The New Best Recipe by Cooks Illustrated is one of my favorite go to cookbooks. The recipes are always foolproof. Thanks for pointing this one out. I'm going to try it out this week!

    • #
      Tessa — April 5, 2011 at 7:21 pm

      I am SO glad I decided to order The New Best Recipe a few months ago on Amazon. It's been my favorite cookbook. I really think you'll enjoy this recipe 🙂

  6. #
    aisha — April 5, 2011 at 9:12 pm

    Ahhhh this looks absolutely yummm…
    please visit n follow my blog if you wish to @ http://kitchensojourn.blogspot.com !

  7. #
    Flavia — April 5, 2011 at 9:58 pm

    Looks delicious! Asian stir fries are one of my favorite things to cook at home. So happy for you and the Kitchen Generation gang on your speaking engagement at BlogHer Food '11–you are going to be wonderful. I can't wait to read all about it when you get back. Wish I was attending so I could meet you. Will have to be for another time! You guys are going to rock the conference!

  8. #
    shopkins — May 10, 2011 at 12:43 am

    Made this tonight! Very very good!!

  9. #
    Sarah — September 26, 2018 at 7:16 am

    This came out amazing! Thanks for sharing.

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