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Restaurant-Style Beef and Broccoli Stir-Fry Recipe

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4.2 from 81 reviews

  • Author: Ezabella
  • Total Time: 1 hour
  • Yield: 4 servings

Description

This restaurant-style Beef and Broccoli stir-fry recipe brings the popular takeout favorite to your home kitchen with fresh ingredients and bold flavors. Featuring tender, marinated flank steak and crisp broccoli in a savory, slightly sweet oyster sauce glaze, this dish is easy to prepare and ready in about one hour from start to finish, making it perfect for a satisfying weeknight dinner.

Ingredients

Marinade

  • 1-1/2 pounds flank steak, trimmed
  • 2 teaspoons cornstarch
  • 2 tablespoons light soy sauce
  • 2 tablespoons water
  • 1 teaspoon shaoxing rice wine (unsalted)

Stir-Fry

  • 3/4 cup low-sodium chicken broth
  • 2 tablespoons oyster sauce
  • 1 to 1-1/2 tablespoons light soy sauce (depending on salt preference)
  • 1 teaspoon dark soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon dark brown sugar
  • 3 teaspoons cornstarch
  • 4 large scallions, thinly sliced (separated into light and dark parts)
  • 1 pound small broccoli florets
  • 2 teaspoons finely minced ginger
  • 2 teaspoons finely minced garlic
  • 2-1/2 tablespoons vegetable oil, divided
  • Ground white pepper, optional
  • Cooked jasmine rice, for serving

Instructions

  1. Marinate the Steak: Freeze the flank steak for 15-20 minutes until it just starts to firm up, which makes slicing easier. Cut the steak against the grain into 1/8-inch thick slices, then cut the longer slices in half with the grain so you have smaller pieces. In a bowl, toss the steak slices with cornstarch to coat evenly. Add light soy sauce, water, and shaoxing rice wine, then toss all together and let it marinate for 15-20 minutes to develop flavor and tenderize the meat.
  2. Prepare the Sauce: In a separate bowl, whisk together the low-sodium chicken broth, oyster sauce, light soy sauce, dark soy sauce, toasted sesame oil, dark brown sugar, cornstarch, and the white and light green parts of the sliced scallions. Set this sauce mixture aside; it will be added to the stir-fry later.
  3. Cook the Beef in Batches: Heat 1-1/2 teaspoons of vegetable oil in a large 12-inch skillet or wok over high heat until shimmering. Pat the marinated steak dry with paper towels to prevent excess moisture. Add half of the steak slices in a single layer to the pan, separating them with tongs, and let them sear undisturbed for 1 minute. Stir with tongs, cooking until the beef is browned around the edges, about 1 more minute. Transfer cooked beef to a bowl. Repeat this process with another 1-1/2 teaspoons of oil and the remaining beef slices.
  4. Cook the Broccoli: After all the beef is cooked and removed, heat 1 tablespoon of vegetable oil in the same pan. Add broccoli florets and stir-fry for 2-4 minutes until they turn crisp-tender, depending on the floret size.
  5. Sauté Aromatics and Combine: Clear the center of the pan, add 1-1/2 teaspoons vegetable oil, and cook the minced ginger and garlic for about 30 seconds until fragrant. Stir them into the broccoli. Return the cooked beef along with any juices back into the pan and toss everything to combine evenly.
  6. Thicken the Sauce and Finish: Whisk the reserved sauce mixture to recombine any cornstarch settled at the bottom and pour it evenly around the pan. Reduce heat to medium and stir continuously until the sauce thickens and evenly coats the beef and broccoli, about 1-2 minutes. Optionally, season with ground white pepper to taste.
  7. Garnish and Serve: Sprinkle the remaining dark green parts of the sliced scallions over the dish for fresh color and flavor. Serve the beef and broccoli hot over cooked jasmine rice for a complete meal.

Notes

  • Freezing the flank steak briefly before slicing helps produce thin, even slices that cook quickly and stay tender.
  • Adjust the amount of light soy sauce in the sauce according to desired saltiness.
  • Patting the beef dry before cooking helps achieve a good sear and prevents steaming.
  • If you want a vegetarian version, substitute beef with firm tofu or mushrooms and use vegetable broth instead of chicken broth.
  • Serve immediately for the best texture of broccoli and beef.
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Chinese

Find it online: https://kitchenloving.com/restaurant-style-beef-and-broccoli-stir-fry-recipe/