Restaurant-Style Beef and Broccoli
Restaurant-Style Beef and Broccoli combines tender beef with crisp-tender broccoli.Thinly sliced beef is briefly marinated to improve tenderness and flavor.Garlic and ginger create a fragrant base for the savory sauce.Soy sauce, oyster sauce, and sesame oil provide rich umami flavor.Cornstarch helps create the signature glossy sauce that coats every bite.Serve it over steamed rice for an easy, satisfying homemade takeout meal.
Ingredients
For the Beef
- 1½ pounds flank steak or sirloin steak
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- ½ teaspoon freshly ground black pepper
- 1 teaspoon vegetable or peanut oil
For the Broccoli
- 4 cups fresh broccoli florets
- ½ cup water
- 1 teaspoon vegetable oil
For the Brown Sauce
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ cup beef broth or water
- 1 tablespoon cornstarch
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ½ teaspoon white pepper
Optional Garnishes
- 2 green onions, thinly sliced
- Toasted sesame seeds
- Sliced red chili
- Fresh cilantro
Instructions
- Place the beef in the freezer for approximately 15–20 minutes. This makes it easier to slice thinly.Slice the steak against the grain into thin strips.
- Place the beef in a bowl.Add soy sauce, Shaoxing wine, sesame oil, cornstarch, and black pepper.Toss thoroughly and allow it to marinate for approximately 15 minutes.
- In a bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, rice vinegar, sesame oil, beef broth, cornstarch, and white pepper.Set aside.
- Bring a pot of water to a boil.Add the broccoli and cook for approximately 1–2 minutes until bright green and slightly tender.Drain immediately.Alternatively, place the broccoli in a wok with ½ cup water, cover, and steam for 2–3 minutes.
- Place a large wok or skillet over high heat.Add the vegetable or peanut oil and allow it to become hot.
- Add the beef in a single layer.Cook for approximately 2–4 minutes, stirring occasionally, until browned and cooked through.If necessary, cook the beef in batches to prevent overcrowding.Transfer the beef to a plate.
- Reduce the heat slightly.Add the garlic and ginger to the wok.Stir-fry for approximately 30 seconds until fragrant.
- Return the broccoli to the wok.Toss with the garlic and ginger for approximately 1 minute.
- Stir the prepared sauce because the cornstarch will settle at the bottom.Pour the sauce into the wok.Cook for approximately 1–2 minutes until it begins to thicken and become glossy.
- Add the cooked beef back to the wok.Toss everything together until the beef and broccoli are completely coated in the sauce.Cook for another 30–60 seconds.
- Remove from heat.Garnish with green onions, sesame seeds, or sliced chili.Serve immediately over steamed jasmine rice or noodles.
Notes
- Slice against the grain: This is essential for tender beef.
- Flank steak works beautifully: Sirloin is another excellent option.
- Don't overcrowd the wok: Too much beef at once causes steaming instead of browning.
- Blanching broccoli helps: It creates vibrant color and tender-crisp texture.
- Prepare the sauce ahead: Stir-frying happens quickly.
- Stir the sauce before adding: Cornstarch settles quickly.
- Don't overcook the broccoli: A slight crunch makes the dish more enjoyable.
- Serve immediately: The sauce is best while hot and glossy.