It's SO hard to find a really delicious beef and broccoli, don't you think? That's because simple dishes like this is actually tricky to make well, so you end up with a lot of mediocre one out there. In this video I show you my tricks and tip to making the BEST version of this weeknight-friendly dish.
Your choice of beef, how you cut it, how you marinade it...are all very important. Even the seemingly straightforward broccoli, how you cut it and how you cook it makes ALL the difference. Watch this video to see the simple little things you can do to maximize flavour!
If you love a good beef stir-fry, then shaking beef (bo luc lac) is a must-try recipe you've got to also check out!
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Watch The Full Video Tutorial!
All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!
The Best Beef & Broccoli เนื้อผัดบรอคโคลี่
- Yield: 2 servings
Ingredients
Beef Marinade
- 250 g tender cut of beef (I use ribeye), sliced against the grain into thin, bite-sized pieces
- 1 teaspoon soy sauce
- 1 teaspoon oyster sauce
- 1 egg white
- ¼ teaspoon ground white pepper
- 1 ½ teaspoon cornstarch or tapioca starch
Sauce
- 4 cloves garlic, minced
- ¼ tsp ground white pepper (I forgot to add this in the video!)
- ½ tsp ground black pepper
- 1 tablespoon oyster sauce
- 1 teaspoon Golden Mountain sauce or soy sauce
- 1 teaspoon fish sauce
- 1 ½ tsp sugar
- 1 tablespoon water
The Rest
- Vegetable oil, as needed
- 250g broccoli (1 small head) cut into florets, slice the stems
- Jasmine rice for serving
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Instructions
Place the beef in a bowl, then add oyster sauce, soy sauce and white pepper; mix well. Add egg white and cornstarch, then mix well, making sure all pieces of beef are coated in the marinade. Let sit at least 20 mins.
Combine all sauce ingredients together, stirring to dissolve the sugar.
In a wok (if you have a round bottomed wok, use a large flat skillet), add just enough oil to coat the bottom, heat until very hot then the broccoli and spread them out into one layer, turning them so the flat side is facing down. Do this in batches as needed so you don't crowd the pan. Let the broccoli sear without moving for 1-2 minutes or until they have browned on one side. Flip them and let the other side brown briefly (it won’t brown as well but that’s okay). Remove from wok and set aside on a plate.
If you used a skillet for the broccoli, you can switch to a wok for this part for easier tossing. Add a little oil to the wok just to coat the bottom and heat over high heat until very hot. Add the beef, spreading it out into one layer as much as is possible. Let the beef sear until well browned on one side, then give the beef a quick toss. Add the broccoli and the sauce, then toss just until the beef is fully cooked, adding just a splash of water if it seems a little dry (don't add too much water, stir-fries always look dryer when they're in the pan, you will see more sauce once it is plated.) As soon as the beef is done, turn off the heat and plate!
Serve immediately with jasmine rice. Enjoy!
Tony Kemp says
aroi mak mak!
Made it using skirt steak
Hendrik says
My broccoli florets are nowhere near as tiny as yours. So I wonder, how al dente should the broccoli be when served?
Pailin Chongchitnant says
You should cut them further so they are as tiny as mine 🙂 How al dente they are is completely up to your preference!
Monica Kowalski says
Was take out delivery delicious, best recipe for beef and broccoli
Cyndee says
This is restaurant quality! Flavor was phenomenal. My family ate it up! I made three times more than the recipe called for. My daughter thought it was a little spicy for her so I may reduce the amount of white pepper next time. Thank you for sharing
Abba says
I was pleasantly surprised by how flavorful this recipe turned out to be. Loved it!
Toni says
Delicious and easy to follow! Thank you 🙂
Jenn says
The tips you provided made all the difference! I can't believe such a simple, homey dish could taste so decadent. This has become a part of our weeknight dinner rotation because it is so quick and easy to make, and everyone loves it!
Russell Flynn says
I've probably made more of your recipes than anyone else Pailin, and this was another hit. Absolutely DELISH!
A couple variations I had to make... I didn't have any Golden Mountain sauce (next trip to market) so I used your favorite (Healthy Boy) soy sauce and added a teaspoon of my homemade dried umumi, made of ground Shiitake & morel mushrooms, dried anchovies, garlic powder and Celtic sea salt. (This salt is AMAZING)
I used flank steak, but tenderized it for 20 minutes in a baking soda/water mixture.
Other than that I followed your recipe, and served it over sticky rice.
Beef & Broccoli wasn't my favorite Asian dish's, but I had some extra beef & broccoli I needed to use up so now I'm now rethinking what my 'favorites' are!
Thanks for ALL you do!