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.
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.
Nutrition Per Serving
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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
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1
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.
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2
Make the sauce
Whisk together remaining soy sauce, oyster sauce, brown sugar, 1 tsp cornstarch, and 2 tbsp water.
-
3
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.
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4
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.
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.
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.
Did you make this recipe?
Please let us know how it turned out for you! Share a picture on Instagram with the hashtag #aimealplan.
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