Best Beef and Broccoli Stir Fry – 30-Minute Fakeaway

Beef and broccoli is the dish that made me fall in love with Chinese takeout as a kid, and this homemade version is the one that finally beat my local restaurant. The secret is velveting the beef in a cornstarch and soy marinade so it stays silky and tender even after a screaming-hot sear, and blanching the broccoli briefly so it keeps its snap while soaking up sauce.

Everything comes together in one wok in about 30 minutes flat, and the sauce is a simple pantry stir-together of oyster sauce, soy, a splash of Shaoxing wine, and a little sugar to round it out. You get that deep, glossy, savory-sweet coating that clings to every piece instead of pooling at the bottom of the pan.

Serve it over steamed jasmine rice and you have a better-than-takeout dinner that costs a fraction of delivery, with broccoli that is actually green and beef that is actually tender.

About the Ingredients

1 1/4 lb (570g) flank steak, sliced thinly against the grain

Flank steak is classic; sirloin or skirt steak also work well. Buy it well-chilled so it is easier to slice paper-thin.

1 1/2 tbsp cornstarch, divided

One tablespoon goes into the beef marinade, the rest thickens the sauce. Potato starch is a fine substitute.

1/4 tsp baking soda

This is the velveting trick that keeps beef tender. Do not skip it, but do not exceed the amount or the beef turns spongy.

3 tbsp soy sauce, divided

Use regular soy sauce, not dark, for the marinade. Tamari works for a gluten-free version.

1 tbsp Shaoxing wine (or dry sherry)

Adds that authentic restaurant aroma. Dry sherry or mirin are good substitutes.

1 tbsp oyster sauce

The savory backbone of the sauce. Hoisin or a splash of fish sauce can stand in if you are out.

1 tsp toasted sesame oil plus 2 tbsp neutral oil for cooking

Sesame oil is for flavor, not frying. Use peanut, canola, or avocado oil for the high-heat sear.

1 lb (450g) broccoli crowns, cut into bite-size florets

Crowns save prep time and have less waste. Frozen florets work if you blanch them 1 minute longer.

3 cloves garlic, minced, and 1 tbsp fresh ginger, grated

Fresh is best here since they hit the wok at the end. Jarred ginger is acceptable in a pinch.

1/3 cup (80ml) low-sodium chicken broth or water

Low-sodium broth keeps the sauce from getting too salty. Water works if you taste and adjust.

1 tbsp granulated sugar

Balances the salt and gives that takeout gloss. Honey or brown sugar can substitute.

2 tsp toasted sesame seeds and 2 scallions, sliced, for garnish

Optional but adds freshness and crunch. Skip if you are out; the dish is still great.

Tips & Tricks

Do not overcrowd the wok

Sear the beef in a single layer in two batches over high heat. A crowded pan steams the meat instead of browning it, and you lose that caramelized flavor.

Blanch the broccoli first

Boiling it for 60 seconds and then shocking it in ice water sets the bright green color and lets it finish cooking in the sauce without going limp.

• Slice the beef against the grain and keep it thin: Look for the lines of muscle fiber and cut perpendicular to them at about 1/8 inch. Thick or with-the-grain slices will be chewy no matter how long you cook them.

Step-by-Step Instructions

1. Velvet the beef

In a bowl, toss the sliced flank steak with 1 tablespoon cornstarch, the baking soda, 1 tablespoon soy sauce, the Shaoxing wine, and 1 teaspoon sesame oil. Let it sit 15 minutes at room temperature while you prep everything else.

2. Mix the sauce

Whisk the remaining 2 tablespoons soy sauce, oyster sauce, chicken broth, sugar, and the remaining 1/2 tablespoon cornstarch in a small bowl until smooth. Set it next to the stove.

3. Blanch the broccoli

Bring a pot of salted water to a rolling boil (212°F / 100°C) and cook the broccoli florets for 60 seconds, until bright green and barely tender. Drain and plunge into ice water for 1 minute, then drain well.

4. Sear the beef

Heat 1 tablespoon neutral oil in a wok or large skillet over high heat until it shimmers (about 400°F / 205°C). Add half the beef in a single layer and sear 60 to 90 seconds per side until deep golden brown at the edges; it should no longer be pink inside. Transfer to a plate and repeat with the remaining oil and beef.

5. Bloom the aromatics

Lower the heat to medium (about 325°F / 165°C), add the garlic and ginger to the wok, and stir constantly for 15 to 20 seconds until fragrant but not browned.

6. Simmer the sauce

Pour in the sauce mixture and bring to a simmer (about 200°F / 93°C). Cook 60 to 90 seconds, stirring, until it bubbles at the edges and thickens enough to coat the back of a spoon.

7. Toss everything together

Return the beef and its juices along with the broccoli to the wok. Toss over medium-high heat for 60 seconds until everything is glossy and hot all the way through (160°F / 71°C for the beef).

8. Garnish and serve

Off the heat, scatter with sesame seeds and scallions. Serve immediately over steamed jasmine rice while the sauce is still clinging and glossy.

Delicious Variations

Spicy Garlic Version

Add 1 teaspoon chili crisp or 1/2 teaspoon red pepper flakes with the aromatics for a Sichuan-style kick.

Mushroom and Broccoli

Swap half the beef for sliced shiitake mushrooms and add 1 extra tablespoon oyster sauce for a meatier vegetarian dish.

Ginger-Scallion Beef

Double the ginger and finish with a handful of sliced scallions for a brighter, punchier sauce.

How to Store Chinese Restaurant-Style Beef and Broccoli Stir Fry

Frequently Asked Questions

Give this beef and broccoli a try on your next busy weeknight and see how quickly it beats the delivery app. Snap a photo of that glossy sauce and tag me, and let me know which variation you made first.

Chinese Restaurant-Style Beef and Broccoli Stir Fry

This beef and broccoli stir fry tastes just like the Chinese restaurant version, with tender velveted beef and crisp broccoli in a glossy garlic-ginger sauce.

★★★★½ 4.8 (214 ratings)

15 minPrep time12 minCook time3Servings385 kcalCalories

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🧂 Ingredients

• 1 1/4 lb (570g) flank steak, sliced thinly against the grain
• 1 1/2 tbsp cornstarch, divided
• 1/4 tsp baking soda
• 3 tbsp soy sauce, divided
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp oyster sauce
• 1 tsp toasted sesame oil plus 2 tbsp neutral oil for cooking
• 1 lb (450g) broccoli crowns, cut into bite-size florets
• 3 cloves garlic, minced, and 1 tbsp fresh ginger, grated
• 1/3 cup (80ml) low-sodium chicken broth or water
• 1 tbsp granulated sugar
• 2 tsp toasted sesame seeds and 2 scallions, sliced, for garnish

📋 Instructions

1. 1Velvet the beef — In a bowl, toss the sliced flank steak with 1 tablespoon cornstarch, the baking soda, 1 tablespoon soy sauce, the Shaoxing wine, and 1 teaspoon sesame oil. Let it sit 15 minutes at room temperature while you prep everything else.
2. 2Mix the sauce — Whisk the remaining 2 tablespoons soy sauce, oyster sauce, chicken broth, sugar, and the remaining 1/2 tablespoon cornstarch in a small bowl until smooth. Set it next to the stove.
3. 3Blanch the broccoli — Bring a pot of salted water to a rolling boil (212°F / 100°C) and cook the broccoli florets for 60 seconds, until bright green and barely tender. Drain and plunge into ice water for 1 minute, then drain well.
4. 4Sear the beef — Heat 1 tablespoon neutral oil in a wok or large skillet over high heat until it shimmers (about 400°F / 205°C). Add half the beef in a single layer and sear 60 to 90 seconds per side until deep golden brown at the edges; it should no longer be pink inside. Transfer to a plate and repeat with the remaining oil and beef.
5. 5Bloom the aromatics — Lower the heat to medium (about 325°F / 165°C), add the garlic and ginger to the wok, and stir constantly for 15 to 20 seconds until fragrant but not browned.
6. 6Simmer the sauce — Pour in the sauce mixture and bring to a simmer (about 200°F / 93°C). Cook 60 to 90 seconds, stirring, until it bubbles at the edges and thickens enough to coat the back of a spoon.
7. 7Toss everything together — Return the beef and its juices along with the broccoli to the wok. Toss over medium-high heat for 60 seconds until everything is glossy and hot all the way through (160°F / 71°C for the beef).
8. 8Garnish and serve — Off the heat, scatter with sesame seeds and scallions. Serve immediately over steamed jasmine rice while the sauce is still clinging and glossy.

👨‍🍳 Chef's Note: The velveting step is what separates good beef and broccoli from great beef and broccoli, so give the beef its full 15-minute marinade. If you want extra sauce for rice, double the sauce mixture and simmer it 30 seconds longer.

Servings: 3

Cuisine: Chinese-American

Course: Main Course

Nutrition (per serving): 385 kcal · 31g protein · 18g carbs · 21g fat