Beef and broccoli is the dish that made me fall in love with Chinese takeout cooking, and this version recreates it at home with a glossy, savory-sweet sauce that clings to every piece of steak and broccoli. The secret is velveting the beef in a little cornstarch and baking soda so it stays impossibly tender even in a screaming-hot wok.
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The whole thing comes together in about 30 minutes of active cooking, but the flavors taste like you spent all evening on it. You will need a hot pan, a prepped bowl of sauce, and everything chopped before you turn on the burner, because stir frying moves fast once it starts.
Serve it over jasmine rice or noodles with a drizzle of chili oil, and you will never need to call for delivery again.
Why You'll Love This Recipe
About the Ingredients
1 1/4 lb (570g) flank steak, sliced thinly against the grain
Flank steak is classic for stir fry because it is lean and absorbs marinade well. Sirloin or skirt steak are great substitutes; freeze the meat 15 minutes before slicing for paper-thin cuts.
1 tbsp cornstarch
Cornstarch is what gives the beef that velvety takeout texture. Potato starch or arrowroot work as one-to-one substitutes if cornstarch is not on hand.
1/2 tsp baking soda
A small amount of baking soda tenderizes the beef by raising its pH. Do not skip it, but do not exceed the amount or the meat can taste soapy.
3 tbsp soy sauce, divided
Use regular soy sauce, not dark soy, for the marinade. Tamari is the best gluten-free substitute and tastes nearly identical.
1 tbsp oyster sauce
Oyster sauce adds the deep savory backbone of the dish. Vegetarian oyster sauce or hoisin sauce are solid substitutes if you avoid shellfish.
1 tbsp Shaoxing wine (or dry sherry)
Shaoxing wine is the authentic Chinese cooking wine used here. Dry sherry or a splash of mirin are the closest easy substitutes.
1 tsp toasted sesame oil
Toasted sesame oil is used for flavor, not frying, so add it at the end. Buy a small bottle since it goes rancid slowly but surely after opening.
1 lb (450g) broccoli crowns, cut into 1-inch florets
Broccoli crowns save you trimming time and give more florets per pound. Frozen florets work in a pinch but should be thawed and patted dry first.
3 tbsp neutral oil, such as canola or peanut
Peanut oil has a high smoke point and a subtle nutty flavor that suits stir frying. Canola or avocado oil are neutral substitutes.
4 cloves garlic, minced, plus 1 tbsp minced ginger
Fresh garlic and ginger are non-negotiable for the aroma base. Jarred minced ginger is an acceptable shortcut on busy nights.
1/2 cup (120ml) low-sodium beef broth
Low-sodium broth lets you control the salt level of the sauce. Chicken broth or water plus a pinch of bouillon both work fine.
1 tbsp honey (or brown sugar)
Honey rounds out the salty soy and oyster sauce. Brown sugar or maple syrup can be swapped in with no noticeable difference.
Tips & Tricks
Do not crowd the pan
cook the beef in a single layer in two batches so it sears instead of steaming, which is the difference between browned and gray meat.
Blanch the broccoli first
60 seconds in boiling water sets the bright green color and lets it finish in the sauce without overcooking.
- Slice the beef against the grain and keep it cold: partially freezing the steak for 15 minutes makes thin, even slices easy and keeps the meat tender.
- Prep everything before you turn on the heat: stir frying moves in seconds, so have the sauce whisked and the broccoli blanched before the wok gets hot.
Pro Tips
Step-by-Step Instructions
1. Slice and velvet the beef
Slice the flank steak thinly against the grain into 1/4-inch strips. Toss with 1 tablespoon soy sauce, the cornstarch, and baking soda, then let it sit at room temperature for 15 minutes while you prep the rest.
2. Blanch the broccoli
Bring a pot of water to a rolling boil at 212F (100C). Add the broccoli florets and cook for 60 seconds until bright green and just crisp-tender, then drain and rinse under cold water to stop the cooking.
3. Whisk the sauce
In a small bowl, whisk the remaining 2 tablespoons soy sauce, oyster sauce, Shaoxing wine, beef broth, honey, and 1 teaspoon cornstarch until smooth. Set aside near the stove.
4. Sear the beef
Heat 2 tablespoons oil in a wok or large skillet over high heat until it shimmers at about 450F (230C). Add half the beef in a single layer and sear for 45 seconds per side until golden brown at the edges, then transfer to a plate. Repeat with the remaining beef.
5. Aromatics and broccoli
Add the remaining 1 tablespoon oil to the hot wok, then the garlic and ginger. Stir for 15 seconds until fragrant but not browned, then add the broccoli and toss for 1 minute until heated through and lightly blistered.
6. Simmer the sauce
Pour the sauce into the wok and let it bubble at a steady simmer for 2 minutes until it thickens enough to coat the back of a spoon, with glossy bubbling edges.
7. Return the beef and finish
Add the beef and any juices back to the wok and toss for 30 seconds until every piece is coated. Remove from the heat and stir in the sesame oil.
8. Serve hot
Spoon over steamed jasmine rice and serve immediately while the sauce is still glossy and the broccoli is bright green.
Delicious Variations
Chicken and broccoli
swap the beef for 1 1/4 lb thinly sliced chicken thighs and marinate the same way, searing for 3 minutes per side.
Spicy garlic version
add 1 tablespoon chili garlic sauce and 1/2 teaspoon red pepper flakes to the sauce for a Sichuan-style kick.
Mushroom and tofu
use extra-firm tofu pressed and cubed plus sliced shiitake mushrooms for a vegetarian version with the same sauce.
How to Store Chinese Restaurant-Style Beef and Broccoli Stir Fry
Refrigerator
Store in an airtight container in the refrigerator for up to 3 days; keep the sauce and rice separate if possible.
Freezer
Freeze the cooled stir fry in a freezer-safe container for up to 2 months; the broccoli will soften slightly on thawing.
Reheating
Reheat in a skillet over medium-high heat at 375F (190C) for 3 to 4 minutes with a splash of broth to loosen the sauce, or microwave covered for 90 seconds.
Frequently Asked Questions
Q: How do I make beef and broccoli sauce thicker?
Whisk 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering sauce. Let it bubble for 1 minute at 212F (100C) until glossy, and always add slurry off the heat to avoid lumps.
Q: Why is my beef and broccoli beef tough?
The beef is usually tough because it was sliced with the grain or cooked too long over too-high heat. Slice against the grain into thin strips, velvet it with cornstarch and baking soda for 15 minutes, and sear it for under a minute per side.
Q: Can I use frozen broccoli for beef and broccoli?
Yes, frozen broccoli works, but thaw and pat it dry first so it does not water down the sauce. Skip the blanching step and stir fry it directly for 2 minutes until heated through.
Q: What is the best cut of beef for beef and broccoli?
Flank steak is the classic choice because it is lean, affordable, and slices cleanly. Sirloin, skirt steak, or thinly sliced ribeye are excellent alternatives with slightly more marbling.
Q: Can I make beef and broccoli ahead of time?
You can prep the sliced marinated beef and the sauce up to 24 hours ahead and refrigerate them separately. Cook the stir fry fresh right before serving, since reheated broccoli loses its snap.
Grab your wok, crank up the heat, and make this beef and broccoli tonight. If you try it, leave a star rating and tell me how your family reacted, and snap a photo for Instagram with the tag so I can see your glossy sauce.
Chinese Restaurant-Style Beef and Broccoli Stir Fry
This Beef and Broccoli stir fry brings glossy Chinese takeout flavor home in 30 minutes with velvety flank steak and crisp-tender broccoli.
🧂 Ingredients
- 1 1/4 lb (570g) flank steak, sliced thinly against the grain
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 3 tbsp soy sauce, divided
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp toasted sesame oil
- 1 lb (450g) broccoli crowns, cut into 1-inch florets
- 3 tbsp neutral oil, such as canola or peanut
- 4 cloves garlic, minced, plus 1 tbsp minced ginger
- 1/2 cup (120ml) low-sodium beef broth
- 1 tbsp honey (or brown sugar)
📋 Instructions
- 1Slice and velvet the beef — Slice the flank steak thinly against the grain into 1/4-inch strips. Toss with 1 tablespoon soy sauce, the cornstarch, and baking soda, then let it sit at room temperature for 15 minutes while you prep the rest.
- 2Blanch the broccoli — Bring a pot of water to a rolling boil at 212F (100C). Add the broccoli florets and cook for 60 seconds until bright green and just crisp-tender, then drain and rinse under cold water to stop the cooking.
- 3Whisk the sauce — In a small bowl, whisk the remaining 2 tablespoons soy sauce, oyster sauce, Shaoxing wine, beef broth, honey, and 1 teaspoon cornstarch until smooth. Set aside near the stove.
- 4Sear the beef — Heat 2 tablespoons oil in a wok or large skillet over high heat until it shimmers at about 450F (230C). Add half the beef in a single layer and sear for 45 seconds per side until golden brown at the edges, then transfer to a plate. Repeat with the remaining beef.
- 5Aromatics and broccoli — Add the remaining 1 tablespoon oil to the hot wok, then the garlic and ginger. Stir for 15 seconds until fragrant but not browned, then add the broccoli and toss for 1 minute until heated through and lightly blistered.
- 6Simmer the sauce — Pour the sauce into the wok and let it bubble at a steady simmer for 2 minutes until it thickens enough to coat the back of a spoon, with glossy bubbling edges.
- 7Return the beef and finish — Add the beef and any juices back to the wok and toss for 30 seconds until every piece is coated. Remove from the heat and stir in the sesame oil.
- 8Serve hot — Spoon over steamed jasmine rice and serve immediately while the sauce is still glossy and the broccoli is bright green.
