Description
A fast, 20-minute homemade version of classic takeout beef and broccoli. This recipe uses the velveting technique for tender beef and a savory sauce that clings perfectly, offering a healthier and more flavorful alternative to restaurant food.
Ingredients
Scale
- 1.5 pounds flank steak or sirloin, sliced thinly against the grain
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon vegetable oil
- ½ teaspoon baking soda (optional)
- ½ cup beef broth
- 2 tablespoons oyster sauce
- 1 tablespoon dark brown sugar
- 1 teaspoon rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 cups broccoli florets
- 3 scallions, sliced
- 2 tablespoons neutral oil (e.g., avocado or vegetable)
- ½ cup water chestnuts, drained (optional)
- 1 teaspoon sesame oil
Instructions
- Freeze beef for 20 minutes to firm it up, then slice thinly against the grain.
- In a bowl, combine beef strips with soy sauce, cornstarch, vegetable oil, and baking soda. Mix well and let marinate for at least 15 minutes.
- In a small bowl, whisk together beef broth, oyster sauce, brown sugar, rice vinegar, garlic, and ginger. Set aside.
- Cut broccoli into florets. Blanch in boiling water for 2 minutes and shock in ice water to keep crisp, or prepare for direct stir-frying.
- Heat a wok or large skillet over high heat until smoking. Add 1 tablespoon neutral oil.
- Sear beef in a single layer (cook in batches if necessary) for 1 minute per side until browned but not fully cooked. Remove to a plate.
- Add remaining 1 tablespoon oil to the pan. Stir-fry broccoli and scallions for 2-3 minutes until crisp-tender. Add water chestnuts if using.
- Return beef to the pan. Pour sauce mixture over everything and toss constantly for 1-2 minutes until sauce thickens and coats ingredients.
- Remove from heat, drizzle with sesame oil, and toss. Serve immediately over steamed jasmine rice.
Notes
Slice beef against the grain for tenderness. Do not overcrowd the pan when searing beef to ensure proper browning rather than steaming. Velveting (marinating in cornstarch) is crucial for the restaurant-style texture. Leftovers store well in the fridge for up to 3 days but do not freeze well due to broccoli texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 320
- Sugar: 8
- Sodium: 680
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 18
- Fiber: 3
- Protein: 25
Keywords: beef and broccoli, stir fry, chinese food, quick dinner, weeknight meals, velveting beef, homemade takeout