This Sticky Beef, Broccoli, and Rice is a super fast and delicious meal that you can make any night of the week and tastes just like takeout! It only takes about 30 minutes to cook from start to finish, and dinner will be done in no time.
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Why I Love This Recipe
This Sticky Beef, Broccoli, and Rice Recipe is just like what you would get at your favorite Chinese takeout restaurant. It tastes similar to Mongolian Beef, but only has the ingredients you decided to put in it.
This recipe turns out sweet and sticky, with a little added spice from the ground chile paste, just like my Crispy Baked Asian Chicken Wings. You can add as much or as little spice as you would like according to what you prefer.
If you need some inspiration for a side to serve with this dish, check out this list of 30 Sides to Serve with Stir Fry from The Nessy Kitchen!
Key Ingredients Needed To Make Sticky Beef
- Steak of Choice: The recipe calls for a steak that can be cut into strips, allowing you to choose your preferred cut, such as flank steak or sirloin.
- Broccoli: Broccoli is a nutritious and vibrant vegetable that adds texture and freshness to the dish.
- Cornstarch: Cornstarch is used to coat the beef, helping to create a crispy texture when cooked.
- Fresh Ginger: Ginger adds a warm and aromatic flavor to the dish.
- Fresh Garlic: Garlic brings a pungent and savory taste to the recipe.
- Ground Chili Paste: Ground chili paste adds a spicy kick to the recipe. Sambal Oelek is my go-to choice, but you can use any chili oil or paste you enjoy.
*See the recipe card for the complete list of ingredients and quantities.
💡 Top Tip
Be sure to slice the steak thinly against the grain. This shortens the muscle fibers and is the key to tender, not chewy, beef in this dish.
How to Make Sticky Beef and Broccoli
Step 1: Slice the steak into thin strips and then place them in a plastic bag with the cornstarch and coat all of the pieces.
Step 2: Heat the canola oil in a cast-iron pan or large skillet over medium-high heat. Place the steak in the pan and cook for 1 minute, flip, and cook for another minute on the other side. Remove the steak and place it in a bowl.
Step 3: Add the broccoli to the same pan and coat with the remaining oil. Fry for about 2 minutes, remove it from the pan, and place it in the bowl with the steak.
Step 4: Combine ginger, garlic, soy sauce, water, brown sugar, and chile paste in the pan and bring to a boil. Add steak and broccoli, toss to coat, then stir in green onions. Serve over rice and top with sesame seeds.
Why Coat the Steak in Cornstarch?
The cornstarch forms a protective layer around the meat to keep the juices in, and it prevents overcooking in a high-heat environment. This process will also keep the meat from becoming too tough when cooking.
Coating the steak in the cornstarch is an important step,p so don't skip it! This technique is similar to "velveting" in Chinese cooking.
How to Prepare the Rice
I made my rice in my Instant Pot, and this is how to do it. Rinse the rice until the water runs clear.
Add both the rice and water to the Instant Pot, put on the lid, and close the steam valve. Set to pressure cook high for 7 minutes.
Once the cooking is done, allow the steam to naturally release for 10 minutes and then carefully manually release the rest. Remove the lid, fluff with a fork, and serve.
If you don't have an Instant Pot, you can also prepare the rice on the stovetop or in the microwave according to the directions on the package.
Recipe FAQs
Yes, avocado oil works great as a substitute and is a good option if you prefer to avoid seed oils. You'll use it for both the steak and the broccoli, so feel free to use slightly less than the ¼ cup called for if you'd like to cut back further.
Not as written, since regular soy sauce contains gluten. To make this gluten-free, substitute tamari or coconut aminos for the soy sauce, both work well and give a similar flavor.
Yes, sirloin works well in this recipe. Just be sure to slice it thinly against the grain, the same way you would with flank steak, for the most tender results.
Yes, this recipe doubles easily for a larger family or for meal prepping. Just cook the steak in batches, so you don't overcrowd the pan, overcrowding will steam the meat instead of searing it.
Store any leftover beef and broccoli in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through.
Yes, feel free to add bell peppers, carrots, or snap peas along with the broccoli for extra color and nutrition. Add them at the same time as the broccoli so everything cooks evenly.
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Sticky Beef, Broccoli and Rice
Equipment
- cast-iron pan or large skillet
- Instant Pot or Rice Cooker
- 2 large mixing bowls
Ingredients
- 1 pound steak
- 2 cups broccoli, cut into small pieces (about 1 medium head of broccoli)
- ¼ cup cornstarch
- ¼ cup canola or vegetable oil
- 2 teaspoon fresh ginger, minced
- 3-4 cloves garlic, minced
- ⅓ cup soy sauce
- ⅓ cup water
- ⅓ cup brown sugar
- 2-4 teaspoon ground chili paste (I used Sambal Oelek)
- 4-5 green onions, green parts cut into strips (scallions)
- 2 tablespoon toasted sesame seeds
- 1½ cups jasmine rice, rinsed
- 1½ cups water
Instructions
Sticky Beef and Broccoli
- Slice the steak into thin strips, as evenly sized as possible. Place them in a plastic bag with the cornstarch and cover all of the pieces. Allow the steak to rest while you are prepping the ingredients.
- Add the canola oil to a cast-iron pan or large skillet over medium-high heat and allow it to heat up. Place the steak in the pan making sure each piece has room around it (this will probably take 2 rounds). Cook for about a minute, flip and cook for another minute on the other side. Remove the steak and place it in a bowl.
- Add the broccoli to the same pan and coat with the remaining oil. Fry for about 2 minutes, remove it from the pan and place it in the bowl with the steak.
- Add the ginger, garlic, soy sauce, water, brown sugar, and chile paste to the pan. Stir everything together and allow it to come to a boil. Put the steak and broccoli back into the pan and coat with the sauce.
- Turn off the heat and stir in the green onions. Serve on top of the rice and sprinkle with the toasted sesame seeds. Enjoy!
Jasmine Rice (Instant Pot)
- Rinse the rice until the water runs clear. Add both the rice and water to the Instant Pot, put on the lid, and close the steam valve. Set to pressure cook high for 7 minutes. Once the cooking is done, allow the steam to naturally release for 10 minutes and then carefully manually release the rest. Remove the lid, fluff with a fork, and serve. If you don't have an Instant Pot, you can also prepare the rice on the stovetop or in the microwave according to the directions on the package.
Notes
- Slice the steak thinly against the grain. This shortens the muscle fibers and is the key to tender, not chewy, beef in this dish.
- For easier, more even slices, pop the steak in the freezer for about 30 minutes before cutting. It firms up just enough to make thin slicing much simpler.
- Coating the steak in cornstarch is an important step, don't skip it. It forms a protective layer that helps keep the juices in, prevents overcooking in the high heat, and keeps the meat tender.
- Cook the steak in batches if needed so you don't overcrowd the pan. Overcrowding will steam the meat instead of searing it.
- You can substitute avocado oil for the canola oil if you prefer, you'll use it for both the steak and the broccoli, so feel free to use slightly less than the ¼ cup called for if you'd like to cut back further.
- Not gluten-free as written, since regular soy sauce contains gluten. Substitute tamari or coconut aminos for a gluten-free version.
- Sirloin can be used in place of flank steak, just be sure to slice it thinly against the grain the same way.
- Feel free to add bell peppers, carrots, or snap peas along with the broccoli for extra color and nutrition. Add them at the same time as the broccoli so everything cooks evenly.
- This recipe doubles easily for a larger family or for meal prepping.
- If you don't have an Instant Pot, prepare the rice on the stovetop or in the microwave according to the package directions.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Andrew Holt says
Hey I like this dish but I don't want to use canola oil (it's inflammatory) so can I use another non-seed oil for example, avocado or coconut oil? And shallow fry as the oil would cost a fortune!
Emily says
Hi Andrew, yes, you can substitute the oil for sure. I like avocado oil as well. It's a pretty shallow fry, only 1/4 cup, but you could probably go with a little less if you wanted. Remember you use it for the steak and the broccoli. Hope you enjoy it!