Beef and broccoli is a beloved stir-fry that balances tender beef with crisp, vibrant broccoli in a rich, savory sauce. Popular in Chinese-American cuisine, it’s quick, nutritious, and perfect for weeknight dinners. Per serving, it offers roughly 350–450 calories and 30–35g of protein.

To make it, marinate thinly sliced beef in soy sauce, cornstarch, sesame oil, and pepper. For the sauce, mix soy sauce, oyster sauce, optional hoisin, brown sugar, broth, and cornstarch. Blanch broccoli for 1–2 minutes, then stir-fry the beef over high heat until browned. Sauté garlic and ginger, then return the beef to the pan with broccoli and the sauce, cooking until thickened. Serve hot with rice or noodles.

For variations, try a low-carb version with cauliflower rice, add chili for heat, or use tamari for gluten-free. The dish was popularized in the U.S. by Chinese immigrants, who adapted it from traditional Chinese cooking by swapping gai lan for Western broccoli.

Slice beef thinly against the grain, cook on high heat, and don’t overcook the broccoli. Prep all ingredients beforehand since stir-frying moves fast. This timeless dish easily replaces takeout cravings with bold flavor and healthy comfort.