Beef and Broccoli

Name: Beef and Broccoli with Soy Ginger Sauce
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb sirloin steak; 2 tbsp cornstarch; ⅓ cup low-sodium soy sauce; 3 cloves garlic, minced; 1 tbsp freshly minced ginger; ⅓ cup brown sugar; 2 tbsp rice vinegar; 1 tbsp sriracha; 3 tbsp sesame oil, divided; 2 cups broccoli florets; 1 cup jasmine rice; 3 scallions, thinly sliced, for garnish; 1 tbsp sesame seeds, for garnish

This beef and broccoli features tender sirloin steak in a rich soy-ginger marinade that thickens into a glossy sauce thanks to cornstarch, delivering authentic Chinese takeout flavor at home without the delivery wait.

🌍Chinese 🏷️Beef 🏷️Dinner 🏷️American chinese 🏷️Takeout 🏷️Sous vide

Total

2h 30m

Servings

4

Difficulty

Hard

Est. Cost

$25–$41

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 lb sirloin steak
2 tbsp cornstarch
⅓ cup low-sodium soy sauce
3 cloves garlic, minced
1 tbsp freshly minced ginger
⅓ cup brown sugar
2 tbsp rice vinegar
1 tbsp sriracha
3 tbsp sesame oil, divided
2 cups broccoli florets
1 cup jasmine rice
3 scallions, thinly sliced, for garnish
1 tbsp sesame seeds, for garnish

13 Ingredients

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Instructions

1
Place 1 lb sirloin steak in the freezer for 20-30 minutes then slice against the grain with a sharp knife into thin pieces.
2
In a large mixing bowl, whisk together 1/3 cup soy sauce, 2 tbsp cornstarch, 3 minced garlic cloves, 1 tbsp ginger, 1/3 cup brown sugar, 2 tbsp rice vinegar, 1 tbsp sriracha, and 2 tbsp sesame oil. Add the sliced steak and toss to combine. Pour the steak and marinade into a vacuum bag. Vacuum seal the steak, place in a Suvie pan, and cover completely with water. Load pan into the bottom zone of Suvie. Set Bottom Zone: Sous Vide at 125°F for 1 hour, Top Zone: None.
3
Place 1 cup jasmine rice in the Suvie rice pot (black handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Set Rice, Long Grain, 1 Cup.
4
After the cook, pour off water from the beef pan, wipe pan dry, then return steak and sauce to the pan. Return the pan the bottom zone of Suvie.
5
Toss broccoli with remaining 1 tbsp sesame oil and season with salt and pepper to taste. Place pan in the top zone of Suvie. Set Bottom Zone: Broil for 20 minutes, Top Zone: Roast at 400°F for 25 minutes.
6
When the broil is complete, remove pans from Suvie. Fluff rice with a fork and divide between plates. Top rice with steak and broccoli. Sprinkle sliced scallions and sesame seeds over each plate and serve.

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Tips & Notes

Pro tips

Cut the sirloin against the grain into thin, uniform pieces (¼-inch thick) for maximum tenderness and faster cooking.
Let the beef reach room temperature before cooking and pat dry with paper towels—this promotes better browning and caramelization.
Add the cornstarch to the marinade before cooking; it will absorb the liquid and thicken the sauce naturally as it heats.
Don't crowd the wok or skillet when searing beef; cook in 2-3 batches to maintain high heat and develop a golden crust.

Substitutions

Soy sauce → tamari (gluten-free) or coconut aminos (soy-free, sweeter)
Brown sugar → white sugar, honey, or maple syrup (use same amount)
Sriracha → gochujang (Korean paste, earthier), chili flakes, or omit for mild version
Sesame oil → neutral oil like vegetable or peanut oil (less nutty flavor but same function)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to restore sauce consistency; do not microwave as beef may toughen.

Common Questions

Can I use a different cut of beef?

Yes. Flank steak, skirt steak, or ribeye work well. Choose a cut with good marbling and slice against the grain for tenderness.

How do I prevent the sauce from being too thick or too thin?

The cornstarch thickens as it cooks. If too thick, add 1-2 tbsp water. If too thin, mix cornstarch with cold water and stir into the sauce over heat.

Can I marinate the beef ahead of time?

Yes. Marinate the beef in the soy mixture (soy sauce, garlic, ginger, rice vinegar, brown sugar, sriracha) for 2-4 hours or overnight in the refrigerator for deeper flavor.

What's the best way to cook the beef?

Use high heat in a wok or large skillet. Work in batches to avoid overcrowding, which causes steaming instead of searing. Cook to medium-rare for tenderness.