Healthy Beef and Broccoli Stir-Fry – Easy & Delicious!
A staple of Chinese takeout menus, Beef and Broccoli is a beloved dish known for its tender beef, crisp broccoli, and savory, umami-rich sauce. This recipe delivers an authentic restaurant-quality experience, using time-honored techniques to achieve that signature velvety beef texture and deep, complex flavors.
The secret lies in the marinade, which tenderizes the beef while enhancing its flavor. A quick sear in a hot wok locks in juiciness, while the rich sauce—layered with soy sauce, oyster sauce, and sesame oil—coats every bite in a luscious glaze. The addition of Shaoxing wine and white pepper adds an aromatic depth, making this dish irresistibly flavorful.
Balanced and satisfying, this homemade Beef and Broccoli pairs perfectly with steamed rice, soaking up the delicious sauce in every bite. Whether you’re recreating a nostalgic takeout favorite or exploring new flavors, this easy-to-follow recipe guarantees a meal that’s as comforting as it is impressive.
Beef and Broccoli: Essential Ingredients
Flank Steak – The star of the dish, this lean yet flavorful cut becomes melt-in-your-mouth tender with the right marinade, absorbing rich, umami-packed flavors.
Broccoli Florets – Crisp and vibrant, these fresh florets provide a satisfying contrast to the savory beef while soaking up the luscious sauce.
Soy Sauce Duo – A combination of light and dark soy sauce deepens the dish’s complexity, balancing saltiness with a touch of caramelized sweetness.
Oyster Sauce – The secret to that signature restaurant-quality glaze, this thick, savory-sweet sauce enhances the umami depth of both the beef and broccoli.
Shaoxing Wine – A splash of this aromatic rice wine elevates the dish with a subtle, nuanced depth, reminiscent of traditional wok-fired flavors.
Sesame Oil – A finishing touch of nutty, toasted richness that lingers, adding warmth and depth to every bite.
Recipe Tips
- Achieving Tender, Velvety Beef
The secret to restaurant-quality beef lies in velveting—a technique that locks in moisture and creates a melt-in-your-mouth texture. Marinating the beef with baking soda helps break down fibers, making it incredibly tender. If you prefer a more natural texture, simply omit the baking soda while still using cornstarch and oil for a silky finish. For best results, slice the beef against the grain and let it marinate for at least 30 minutes to absorb the flavors. - Perfecting the Sauce Consistency
The rich, glossy sauce is what brings this dish together. To ensure a smooth, well-balanced consistency, mix the cornstarch slurry thoroughly before adding it to the wok. Pour it in slowly while stirring constantly to prevent clumps. If the sauce thickens too much, a splash of warm chicken stock or water will loosen it to the perfect coating consistency. Conversely, if the sauce is too thin, let it simmer slightly longer or add a little more slurry to achieve that signature silky glaze. - Mastering the Wok Technique
Cooking with high heat is essential for achieving a smoky, stir-fry depth of flavor. Make sure your wok is fully heated before adding oil, and cook the beef in small batches to avoid overcrowding, which can cause steaming instead of searing. Once the beef is browned, remove it promptly to prevent overcooking. When stir-frying the garlic, ginger, and sauce, keep the heat at a controlled medium to prevent burning while allowing the aromatics to infuse beautifully into the dish.
What to Serve with Beef and Broccoli
- Steamed Jasmine Rice
A classic pairing, fluffy jasmine rice perfectly complements the rich, savory sauce of beef and broccoli. The rice soaks up every drop of flavor, ensuring no sauce goes to waste. For extra fragrance, try cooking it with a pandan leaf or a splash of chicken broth. - Garlic Noodles
Elevate your meal with a side of savory garlic noodles. Tossed in butter, soy sauce, and a hint of sesame oil, these noodles provide a satisfying contrast to the beef while enhancing the umami depth of the dish. Add a sprinkle of scallions for freshness. - Spicy Cucumber Salad
A refreshing, crisp cucumber salad with a touch of spice balances the richness of the beef. A mix of rice vinegar, chili oil, sesame seeds, and a hint of sugar creates the perfect tangy and cooling bite, cleansing the palate between every flavorful spoonful.
Frequently Asked Questions
1. Can I use a different cut of beef?
Yes! While flank steak is ideal for its tenderness, you can substitute with skirt steak, sirloin, or even ribeye. Just be sure to slice thinly against the grain to maintain tenderness.
2. Can I make this dish gluten-free?
Absolutely! Swap soy sauce for tamari or coconut aminos, and use a gluten-free oyster sauce. Ensure your cornstarch is labeled gluten-free, and you’ll have a completely safe and delicious dish.
3. Can I make this ahead of time?
Yes, but for the best texture, store the beef, sauce, and broccoli separately. When ready to serve, reheat everything in a hot wok, adding a splash of water or stock to refresh the sauce.
4. Can I substitute the Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry or even mirin (reduce the sugar slightly) can be great alternatives. For a non-alcoholic version, use chicken broth with a splash of rice vinegar for depth.
Beef and Broccoli
Ingredients
- For the Beef and Marinade:
- Flank steak thinly sliced against the grain
- Baking soda optional, for extra tenderness
- Water to help absorb the marinade
- Cornstarch to create a velvety texture
- Oyster sauce enhancing umami depth
- Vegetable oil for a smooth, glossy coating
- For the Sauce:
- Low-sodium chicken stock warmed for better incorporation
- Soy sauce a foundation of savory richness
- Dark soy sauce adding a deep color and bold flavor
- Oyster sauce reinforcing the umami profile
- Granulated or brown sugar balancing the saltiness
- Sesame oil lending a nutty, aromatic finish
- White pepper for a subtle layer of spice
- For the Dish:
- Broccoli florets providing a fresh and crisp contrast
- Garlic minced for an aromatic depth
- Ginger optional, finely grated for added warmth
- Shaoxing wine introducing a complex, traditional flavor
- Cornstarch slurry cornstarch mixed with water, for thickening the sauce
- Vegetable oil divided for cooking both beef and aromatics
Instructions
- Prepare the Beef: Place the sliced flank steak in a mixing bowl. If using baking soda, dissolve it in water and massage into the meat until fully absorbed. Add cornstarch, oil, and oyster sauce, mixing thoroughly to coat the beef evenly. Let it marinate for at least 30 minutes.
- Make the Sauce: In a separate bowl, combine the chicken stock, soy sauces, oyster sauce, sugar, sesame oil, and white pepper. Stir well and set aside.
- Blanch the Broccoli: Bring a pot of water to a rolling boil. Submerge the broccoli florets and blanch for 30 to 60 seconds, depending on your preferred texture. Drain and set aside.
- Cook the Beef: Heat a wok over high heat until it reaches a smoking point. Add two tablespoons of vegetable oil and immediately introduce the marinated beef. Sear on both sides for 2 to 3 minutes until browned. Turn off the heat, remove the beef from the wok, and set it aside.
- Sauté the Aromatics: Reduce the wok to medium heat and pour in the remaining tablespoon of vegetable oil. Add the minced garlic and ginger, stirring for about 5 seconds until fragrant. Carefully drizzle the Shaoxing wine along the wok’s perimeter to deglaze and enhance the dish’s depth of flavor.
- Thicken the Sauce: Pour the prepared sauce mixture into the wok, stirring along the sides to incorporate any residual flavors from the beef. Allow the sauce to reach a simmer. Stir the cornstarch slurry well before gradually incorporating it into the sauce, stirring continuously. Let it cook for about 20 seconds until thickened.
- Combine and Serve: Return the seared beef and its juices to the wok, followed by the blanched broccoli. Toss everything together over medium heat, ensuring the sauce evenly coats all components. If the sauce is too thin, increase the heat to reduce it slightly or add a bit more cornstarch slurry. If too thick, adjust with a small splash of chicken stock or water. Serve immediately with steamed rice for a complete meal.
