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Better Than Takeout Beef and Broccoli with Tender Beef Tips

This homemade Beef and Broccoli recipe delivers tender, succulent beef tips paired with crisp broccoli florets in a savory sauce that's truly better than restaurant takeout. Ready in just 30 minutes, this easy stir-fry uses a secret technique for achieving incredibly tender beef and a perfectly balanced sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb beef sirloin tips or flank steak, sliced thin against the grain
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1 teaspoon brown sugar
  • 1/2 teaspoon black pepper
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons cornstarch
  • 1/2 cup beef broth
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 4 cups broccoli florets
  • 2 tablespoons vegetable oil
  • 1 small onion, sliced
  • Sesame seeds for garnish

Method
 

Instructions
  1. Marinate the beef by combining sliced beef with soy sauce, cornstarch, sesame oil, brown sugar, and black pepper. Mix thoroughly and let marinate for at least 15 minutes.
  2. Prepare the sauce by whisking together all sauce ingredients until cornstarch is completely dissolved.
  3. Blanch broccoli florets in boiling water for 2 minutes until bright green but still crisp, then drain and set aside.
  4. Heat 1 tablespoon oil in large wok or skillet over high heat. Add marinated beef and cook for 2-3 minutes per side until browned but not cooked through, then remove from pan.
  5. Add remaining oil to same pan and stir-fry sliced onion for 1 minute, then add blanched broccoli and cook for 2 more minutes.
  6. Return beef to pan with vegetables, pour sauce over everything and stir constantly for 2-3 minutes until sauce thickens.
  7. Garnish with sesame seeds and serve hot over steamed rice.

Notes

Slice beef against the grain for tenderness, partially freeze beef before slicing for easier cutting, and blanch broccoli first for perfect texture.