🥩🥦 Beef and Broccoli Stir-Fry
A fast, savory stir-fry made with tender slices of beef and crisp broccoli in a glossy soy-based sauce. Though inspired by Cantonese flavors, the dish became especially popular in Chinese-American restaurants across the United States.
🛒 Key Ingredients
Beef
- Flank steak (most common), sirloin, or skirt steak
- Sliced thinly against the grain
Broccoli
- Fresh florets (blanched briefly for bright color)
Sauce
- Soy sauce
- Oyster sauce
- Garlic
- Ginger
- Sugar
- Cornstarch (for thickening)
- Optional: sesame oil
🔥 How to Make It (Classic Method)
- Slice & Marinate Beef
Toss beef with soy sauce, cornstarch, and a splash of oil. Let sit 10–15 minutes. - Blanch Broccoli (Optional but Recommended)
Boil 1 minute, then drain. Keeps it vibrant and crisp. - Sear the Beef
Heat a wok or large pan over high heat.
Cook beef quickly (1–2 minutes) and remove. - Stir-Fry Aromatics
Add garlic and ginger briefly. - Combine & Sauce
Return beef and broccoli to the pan.
Add sauce mixture and cook until glossy and thickened. - Serve Immediately
Best over steamed white rice.
🍽 Flavor Profile
- Savory (umami-rich)
- Slightly sweet
- Light garlic and ginger aroma
- Tender beef + crisp vegetables contrast
💡 Tips for Tender Beef
- Slice thin and against the grain
- Don’t overcrowd the pan
- Cook quickly over high heat
- Use cornstarch marinade (“velveting” technique)
🥢 Variations
- Add sliced carrots or bell peppers
- Make it spicy with chili paste
- Use chicken instead of beef
- Low-carb version: serve over cauliflower rice
If you’d like, I can also give you:
- A restaurant-style secret sauce ratio
- A 20-minute weeknight shortcut version
- A healthier high-protein version
- Or an authentic Cantonese-style preparation
