Beef and Broccoli (Better Than Chinese Takeout)
Classic beef and broccoli in a rich garlic-ginger sauce. 36g protein, 420 kcal. Healthier and faster than ordering takeout.
Restaurant-Style Beef and Broccoli at Home
Beef and broccoli is arguably the most ordered Chinese-American dish — and making it at home is surprisingly easy once you know the technique. This version delivers the same glossy sauce, tender beef, and crisp-tender broccoli you'd get from your favorite takeout spot, but with 36g of protein at 420 calories instead of the typical 600-700 calorie restaurant version.
The difference is the cooking method. Restaurant woks operate at extreme heat that home stoves can't match, so we compensate with the velveting technique — a thin cornstarch coating that protects the beef and creates that signature silky texture. Combined with a balanced sauce of soy, oyster sauce, and a touch of sugar, this is the beef and broccoli recipe you'll make on repeat.
Ingredients
- 350g Flank steak
- 250g Broccoli florets
- 3 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 4 cloves Garlic
- 1 tbsp (grated) Ginger
- 2 tsp Cornstarch
- 1 tsp Brown sugar
- 1 tsp Sesame oil
- 1 tbsp Vegetable oil
Instructions
Velvet the beef
Slice flank steak thinly against the grain. Toss with 1 tsp cornstarch and 1 tbsp soy sauce. This velveting step keeps the beef silky.
Make the sauce
Whisk together remaining soy sauce, oyster sauce, brown sugar, 1 tsp cornstarch, and 2 tbsp water.
Cook in stages
Heat vegetable oil in a wok over high heat. Sear beef 2 minutes until browned, remove. Add broccoli and 2 tbsp water, cover and steam 3 minutes until bright green and crisp-tender.
Combine
Return beef to wok. Add garlic, ginger, cook 30 seconds. Pour in sauce, toss until thickened and glossy (about 1 minute). Finish with sesame oil.
Frequently Asked Questions
What is velveting?
Velveting is a Chinese technique of coating meat in cornstarch (sometimes with egg white) before cooking. It creates a thin protective layer that keeps the meat incredibly tender during high-heat cooking. It's the secret to that silky texture you get at Chinese restaurants.
Can I use frozen broccoli?
Yes, but thaw and drain it well first. Excess water from frozen broccoli will steam instead of stir-fry, resulting in a less crispy texture. Fresh is preferred for the best results.
What can I substitute for oyster sauce?
Hoisin sauce mixed with a splash of soy sauce is the closest substitute. For a vegetarian option, mushroom sauce (often labeled "vegetarian oyster sauce") works well and is widely available in Asian grocery stores.
How do I prevent the sauce from becoming watery?
Make sure to mix the cornstarch into the cold sauce before adding it to the wok — adding cornstarch to a hot pan directly causes lumps. Also, cook on high heat so the sauce reduces quickly and coats the beef in a glossy glaze.
Can I store leftovers and reheat this dish?
Yes, store in an airtight container for up to 3 days. Reheat in a hot skillet or wok to restore the texture. The broccoli may soften slightly, but the sauce and beef hold up well.
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