Beef & Broccoli
intro
Tender velvety beef and crisp-tender broccoli tossed in a glossy savory umami sauce, a beloved Chinese-American takeout staple ready in under 30 minutes.
Ingredients
Steps
Velvet the beef
Slice 450g flank steak thinly against the grain into 5mm thick pieces. Toss with 1 tablespoon (8g) cornstarch, 1 teaspoon (5ml) soy sauce, and 1 teaspoon (5ml) neutral oil until evenly coated. Let rest at room temperature for 10 minutes to tenderize.
Whisk stir-fry sauce
In a small bowl, combine remaining 55ml soy sauce, 3 tablespoons (45ml) oyster sauce, 1 tablespoon (12g) dark brown sugar, remaining 2 tablespoons (16g) cornstarch, 80ml water, 1 teaspoon (5ml) toasted sesame oil, and 1/4 teaspoon ground white pepper. Whisk until fully smooth, with no cornstarch lumps remaining, and set aside.
Blanch broccoli florets
Cut the head of broccoli into uniform bite-sized florets. Bring a medium pot of lightly salted water to a rolling boil over high heat. Add the broccoli florets and cook for 90 seconds until bright green and crisp-tender. Drain immediately and rinse with cold water to stop the cooking process, then set aside.
Sear marinated beef
Heat 1 tablespoon (15ml) neutral oil in a large wok or heavy-bottomed skillet over medium-high heat until shimmering (about 180C/350F). Add the velvety beef slices in a single layer, working in two batches to avoid crowding the pan, and sear for 45 seconds per side until lightly browned at the edges. Remove seared beef to a clean plate and set aside.
Cook aromatic base
Reduce heat to medium, add the remaining 10ml (2 teaspoons) neutral oil to the same wok. Finely mince the ginger and garlic, then add them to the oil, stirring constantly for 20 seconds until fragrant, taking care not to burn the garlic.
Toss and finish dish
Return the seared beef and drained blanched broccoli to the wok, stirring to combine with the aromatics for 30 seconds. Give the pre-mixed sauce a quick re-whisk, then pour it into the wok. Stir constantly over medium heat for 1 to 2 minutes until the sauce thickens to a glossy coating that clings evenly to the beef and broccoli, then turn off the heat.
Tips
2.Sear beef in small batches to avoid crowding the pan; overcrowding drops pan temperature quickly, causing beef to steam instead of developing a flavorful browned crust.
3.Cornstarch sinks to the bottom of the sauce bowl as it rests, so give the sauce a quick, vigorous whisk right before pouring it into the wok to ensure a smooth, evenly thickened coating with no lumps.
OMG this was SO good! I’ve been searching for a takeout dupe that doesn’t leave my wallet hurting and my kids begging for more, and this is it. Both my 7 and 10 year old cleared their plates without a single complaint (if you know, you know) and asked for seconds. The beef came out so tender, no weird chewy bits, and the broccoli had the perfect crunch instead of turning mushy. Total game changer for our weekly weeknight dinner rotation! Only thing I did extra was add a tiny pinch of red pepper flakes for a little kick.
This is perfect for my Sunday meal prep! The 25 minute cook time is no joke, I threw this together while my rice was cooking and had 4 servings ready to pack for work lunches all week. The sauce holds up so well in the fridge, no weird separation, and the broccoli doesn’t get soggy when you reheat it if you undercook it just a tiny bit like the recipe says. Already added this to my permanent meal prep list, 10/10.
Tried this last night for my roommate and I, and we both agreed it tasted exactly like the beef and broccoli we get from our go-to Chinese takeout spot down the street — except it cost like a third of the price. I was a little worried I’d mess up the velveting step for the beef but it was way easier than all the fancy food blogs made it sound, which is perfect for a guy who mostly cooks frozen pizza and tacos on weeknights. Will definitely be making this again soon, probably next week when the takeout craving hits.
Made this for a potluck at my office last week and people were coming up to me for the recipe for HOURS. The only issue I ran into was that my flank steak was a little tough — I think I cut it against the grain? Wait no, I might have cut it too thick? Either way it was still delicious, but I want to get it perfect next time I make it for my partner’s birthday dinner next month.
Y’all, I made this after a long day hiking last weekend and it hit the spot so hard. I was exhausted, didn’t want to spend an hour in the kitchen, and this came together in literally the 25 minutes the recipe says. I used frozen broccoli because I didn’t have fresh on hand and it still turned out amazing, no weird mushy texture. Paired it with some jasmine rice and it was the perfect post-hike carb load.
I’ve tried like 4 different beef and broccoli recipes off this site and this one is hands down the best. The sauce balance is perfect — not too salty, not too sweet, just that exact savory umami flavor you want from takeout. I added a little extra garlic because I’m a garlic fiend, and it was chef’s kiss. My only note is that if you like your sauce extra thick, you can mix a tiny bit more cornstarch slurry in, but the recipe ratio is perfect as written for normal people.
Wait, has anyone tried making this with chicken instead of beef? My sister doesn’t eat red meat and I want to make this for our family dinner next Sunday when she’s in town. I feel like the sauce would be just as good with chicken breast or thighs, but I don’t want to mess it up! Also, can I make the sauce ahead of time and store it in the fridge?
This is so much better than the takeout we usually order on Friday nights! My husband is super picky about Chinese takeout (he swears his mom’s homemade version is unbeatable) and even he went back for a second helping. I tossed some toasted sesame seeds on top for a little extra crunch and nuttiness, and it made the whole dish feel fancy even though it took barely any time to throw together. We’re definitely replacing our usual Friday takeout run with this recipe from now on!