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Velvety Beef and Broccoli Stir Fry: Homemade Takeout Copycat

A close-up, appetizing photo of glossy Beef and Broccoli Stir Fry served in a white bowl.
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Make restaurant-quality Beef and Broccoli at home. This recipe uses a velveting technique for incredibly tender beef and a rich, savory sauce for a perfect weeknight dinner.

Ingredients

Scale
  • 1 pound flank steak, thinly sliced against the grain
  • 1 tablespoon soy sauce (for marinating)
  • 1 teaspoon cornstarch (for marinating)
  • 1/2 teaspoon baking soda (for velveting)
  • 1 tablespoon Shaoxing rice wine or dry sherry
  • 1 tablespoon vegetable oil (for marinating)
  • 1 pound fresh broccoli florets
  • 1 tablespoon vegetable oil (for cooking)
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup low sodium soy sauce (for sauce)
  • 2 tablespoons oyster sauce
  • 1 tablespoon dark soy sauce (for color)
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1/2 cup beef broth
  • 1 tablespoon cornstarch (for thickening sauce)

Instructions

  1. Prepare the beef: In a bowl, combine the sliced steak with 1 tablespoon soy sauce, 1 teaspoon cornstarch, baking soda, rice wine, and 1 tablespoon oil. Mix well and let it sit for 20 minutes. This is the velveting step.
  2. Blanch the broccoli: Bring a small pot of water to a boil. Add the broccoli florets and cook for 1 to 2 minutes until bright green and slightly tender. Immediately drain and plunge into ice water to stop cooking. Drain well.
  3. Mix the sauce: In a small bowl, whisk together the 1/4 cup soy sauce, oyster sauce, dark soy sauce, brown sugar, sesame oil, beef broth, and 1 tablespoon cornstarch until smooth. Set aside.
  4. Cook the beef: Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon of oil. Add the marinated beef in a single layer (cook in batches if necessary) and stir fry quickly for 1 to 2 minutes until browned but not fully cooked through. Remove the beef from the wok and set aside.
  5. Sauté aromatics: Add the remaining 1 tablespoon of oil to the wok. Add the minced garlic and grated ginger. Stir fry for 30 seconds until fragrant.
  6. Combine: Return the beef to the wok. Add the blanched broccoli. Stir quickly for 1 minute.
  7. Thicken the sauce: Give the prepared sauce mixture a quick whisk (as the cornstarch settles) and pour it over the beef and broccoli. Stir constantly until the sauce bubbles and thickens to a glossy consistency, about 1 minute.
  8. Serve immediately over steamed rice.

Notes

  • Use flank steak or skirt steak for the best texture. Slice it thinly against the grain.
  • For the glossiest finish, ensure your wok is very hot before adding the beef and sauce.
  • If you do not have oyster sauce, you can substitute with an equal amount of vegetarian mushroom sauce.

Nutrition

Find it online: https://cookerycourier.com/beef-broccoli-stir-fry-better-than-takeout/