Better-Than-Takeout Chinese Beef and Broccoli
This Better-Than-Takeout Chinese Beef and Broccoli is your new weeknight hero. It’s saucy, savory, and ready in under 30 minutes. Tender beef and crisp broccoli are tossed in a glossy garlic-soy sauce that coats every bite—fast, flavorful, and wildly satisfying.
Equipment
- wok or large skillet For stir-frying the beef and veggies
- Mixing bowls For marinating beef and mixing sauce
- Tongs or spatula To toss ingredients quickly in the pan
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp cornstarch
- 1 tsp sesame oil
- 3 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp cornstarch
- 3 tbsp water
- 1 tbsp sugar
- 3 tbsp neutral oil
- 1 tbsp garlic, minced
- 1 tbsp fresh ginger, grated
- 1 small yellow onion, sliced
- 2 cups broccoli florets
- 1 tbsp sesame oil, for finishing
- Cooked jasmine rice, for serving
Instructions
- Marinate the beef: In a bowl, combine soy sauce, Shaoxing wine, cornstarch, and sesame oil. Add the sliced beef and toss well. Let it marinate for at least 15 minutes.
- Make the sauce: In another bowl, whisk together oyster sauce, soy sauces, Shaoxing wine, cornstarch, water, and sugar until smooth. Set aside.
- Blanch the broccoli: Boil broccoli florets for 1 minute, then drain and rinse under cold water to preserve color and crunch.
- Sear the beef: Heat oil in a large wok or pan over medium-high heat. Add beef in batches and sear for 1–2 minutes per side. Remove and set aside.
- Stir-fry aromatics: In the same pan, add garlic, ginger, and onions. Sauté until fragrant, about 30 seconds.
- Combine everything: Return beef and broccoli to the pan. Pour in the sauce and stir to coat. Let it bubble for 1–2 minutes until thick and glossy.
- Finish and serve: Drizzle sesame oil over the stir-fry. Serve hot over jasmine rice.
Notes
Freeze the beef for 15–20 minutes before slicing for clean cuts. Always marinate your meat to get that velvety restaurant-style tenderness. Prep ingredients first since stir-frying moves fast. Use a hot wok or large skillet for the best sear.