I made this Better Than Takeout Beef And Broccoli and honestly I won’t be ordering Chinese again because the sauce and tender beef beat the restaurant version every time.
I’m obsessed with this Beef N Broccoli Stir Fry because it actually tastes like restaurant food without the guilt. I love the snap of broccoli and the way thin flank steak soaks up a punchy oyster sauce glaze.
It’s messy, saucy, and wildly satisfying on weeknights when I need real comfort from dinner, not fluff. Better Than Takeout Beef And Broccoli?
Yeah, that’s what I tell people who refuse to believe homemade can hit this hard. I want that savory, slightly sweet, umami blast every week.
I have zero regrets about this.
Ingredients
- Flank or skirt steak: hearty protein, quick-cooking and full of beefy flavor.
- Broccoli: crunchy green, adds freshness and a nice bite.
- Vegetable oil: neutral cooking oil, keeps things from sticking.
- Oyster sauce: rich, savory punch that’s slightly sweet.
- Light soy sauce: salty umami, balances the oyster sauce.
- Shaoxing wine or sherry: a boozy kiss, brightens the sauce.
- Brown sugar: soft sweetness, rounds out savory notes.
- Sesame oil: nutty finish, use sparingly for aroma.
- Beef broth or water: makes the sauce saucy, adds depth.
- Cornstarch: thickens the sauce, gives glossy cling.
- Baking soda (optional): tenderizes meat if you want extra softness.
- Garlic: punchy and aromatic, classic stir-fry kick.
- Ginger: warm spice, keeps it lively and fresh.
- Green onions: bright garnish, adds mild oniony crunch.
- Salt and pepper: simple seasoning, tweak to your taste.
- Sesame seeds (optional): tiny toasty crunch, pretty on top.
Ingredient Quantities
- 1 pound flank steak or skirt steak, thinly sliced against the grain
- 1 large head broccoli (about 4 cups florets)
- 2 tablespoons vegetable oil for stir frying
- 3 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/2 cup beef broth or water
- 3 teaspoons cornstarch, divided (2 tsp for marinade, 1 tsp for sauce slurry)
- 1 teaspoon baking soda (optional, for tenderizing beef)
- 2 to 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 green onions, sliced (for garnish)
- Salt and black pepper, to taste
- Sesame seeds, optional garnish
How to Make this
1. Slice 1 pound flank or skirt steak thinly against the grain, put into a bowl and sprinkle 1 teaspoon baking soda if using, then add 2 teaspoons cornstarch, a pinch of salt and black pepper, 1 tablespoon Shaoxing wine or dry sherry, mix and let sit 15 to 20 minutes to tenderize and help the cornstarch cling.
2. While the beef rests, cut 1 large head broccoli into about 4 cups of florets, bring a pot of salted water to a boil and blanch broccoli 1 minute until bright green but still crisp, drain and immediately rinse under cold water or plunge into ice water to stop cooking, drain again.
3. In a small bowl whisk together 3 tablespoons oyster sauce, 2 tablespoons light soy sauce, 1 tablespoon brown sugar, 1 teaspoon sesame oil, 1/2 cup beef broth or water and the remaining 1 teaspoon cornstarch to make a smooth sauce slurry, set aside.
4. Heat a large wok or heavy skillet over high heat until very hot, add 2 tablespoons vegetable oil and swirl to coat, then add the beef in a single layer in batches so it sears not steams, cook about 1 to 2 minutes per side until browned but not fully dry, remove beef to a plate.
5. Lower heat to medium high if your pan is smoking, add a bit more oil if needed, then add 2 to 3 cloves minced garlic and 1 tablespoon minced fresh ginger, stir fry quickly about 20 seconds until fragrant but not burnt.
6. Add the blanched broccoli to the pan, toss with garlic and ginger for 30 seconds to reheat and coat, then return the beef and any accumulated juices to the pan.
7. Pour the prepared sauce slurry over the beef and broccoli, toss constantly as the sauce thickens and becomes glossy, this should take 1 to 2 minutes; if sauce gets too thick add a splash more beef broth or water.
8. Taste and adjust seasoning with salt and black pepper or a dash more soy sauce if needed, finish with 1 teaspoon sesame oil for aroma.
9. Turn off heat, garnish with sliced 2 green onions and sesame seeds if using, serve immediately over steamed rice or noodles and enjoy, leftovers keep well in the fridge 2 to 3 days.
Equipment Needed
1. Large cutting board and a sharp chef’s knife for slicing the steak and trimming broccoli
2. Large bowl for marinating the beef
3. Small bowl plus whisk or fork for mixing the sauce slurry
4. Large wok or heavy skillet for stir frying
5. Tongs or a wide spatula to sear and toss the beef and broccoli
6. Medium pot for blanching broccoli and a colander or slotted spoon to drain it
7. Bowl with ice and a slotted spoon or spider for an ice bath to stop the broccoli cooking
8. Measuring spoons and cups, plus a tablespoon for sauces and oil
FAQ
Better Recipe Substitutions and Variations
- Flank or skirt steak: Try flank’s cousins like sirloin tip, hanger steak, or flat iron, or use thinly sliced chicken breast or thigh for a lighter, cheaper option.
- Oyster sauce: Substitute with hoisin sauce mixed with a splash of soy sauce, or use mushroom stir fry sauce for a vegetarian twist, or just extra soy and a pinch of sugar.
- Shao xing wine: Use dry sherry, mirin watered down 1 to 1, or a splash of rice vinegar plus a little sugar if you need alcohol free.
- Beef broth: Swap with low sodium chicken broth, vegetable broth, or just water with a pinch of soy sauce and a bit of sugar to mimic depth.
Pro Tips
1) Use the baking soda sparingly and rinse if you worry about flavor. It really tenderizes flank or skirt steak fast, but if you leave it on too long the meat gets mushy or tastes soapy. 15 to 20 minutes is plenty. Rinse quickly and pat dry before searing.
2) Don’t skip the quick blanch and ice bath for the broccoli. That keeps it bright and crisp instead of soggy. Make sure to drain thoroughly or the extra water will steam the beef and dilute the sauce.
3) Sear the beef in very hot oil in batches so pieces get a fast crust. Overcrowding the pan cools it and makes the meat steam. Pull the beef when it is mostly browned but still a bit underdone because it finishes cooking when you toss it with the sauce.
4) For a glossy, restaurant style sauce, mix the cornstarch slurry well before adding and stir constantly as it thickens. If it tightens up too much, splash in a little hot broth or water to loosen it. Taste at the end and add a tiny pinch of sugar or extra soy to balance saltiness if needed.
Better Recipe
I made this Better Than Takeout Beef And Broccoli and honestly I won't be ordering Chinese again because the sauce and tender beef beat the restaurant version every time.
4
servings
351
kcal
Equipment: 1. Large cutting board and a sharp chef’s knife for slicing the steak and trimming broccoli
2. Large bowl for marinating the beef
3. Small bowl plus whisk or fork for mixing the sauce slurry
4. Large wok or heavy skillet for stir frying
5. Tongs or a wide spatula to sear and toss the beef and broccoli
6. Medium pot for blanching broccoli and a colander or slotted spoon to drain it
7. Bowl with ice and a slotted spoon or spider for an ice bath to stop the broccoli cooking
8. Measuring spoons and cups, plus a tablespoon for sauces and oil
Ingredients
1 pound flank steak or skirt steak, thinly sliced against the grain
1 large head broccoli (about 4 cups florets)
2 tablespoons vegetable oil for stir frying
3 tablespoons oyster sauce
2 tablespoons light soy sauce
1 tablespoon Shaoxing wine or dry sherry
1 tablespoon brown sugar
1 teaspoon sesame oil
1/2 cup beef broth or water
3 teaspoons cornstarch, divided (2 tsp for marinade, 1 tsp for sauce slurry)
1 teaspoon baking soda (optional, for tenderizing beef)
2 to 3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 green onions, sliced (for garnish)
Salt and black pepper, to taste
Sesame seeds, optional garnish
Directions
- Slice 1 pound flank or skirt steak thinly against the grain, put into a bowl and sprinkle 1 teaspoon baking soda if using, then add 2 teaspoons cornstarch, a pinch of salt and black pepper, 1 tablespoon Shaoxing wine or dry sherry, mix and let sit 15 to 20 minutes to tenderize and help the cornstarch cling.
- While the beef rests, cut 1 large head broccoli into about 4 cups of florets, bring a pot of salted water to a boil and blanch broccoli 1 minute until bright green but still crisp, drain and immediately rinse under cold water or plunge into ice water to stop cooking, drain again.
- In a small bowl whisk together 3 tablespoons oyster sauce, 2 tablespoons light soy sauce, 1 tablespoon brown sugar, 1 teaspoon sesame oil, 1/2 cup beef broth or water and the remaining 1 teaspoon cornstarch to make a smooth sauce slurry, set aside.
- Heat a large wok or heavy skillet over high heat until very hot, add 2 tablespoons vegetable oil and swirl to coat, then add the beef in a single layer in batches so it sears not steams, cook about 1 to 2 minutes per side until browned but not fully dry, remove beef to a plate.
- Lower heat to medium high if your pan is smoking, add a bit more oil if needed, then add 2 to 3 cloves minced garlic and 1 tablespoon minced fresh ginger, stir fry quickly about 20 seconds until fragrant but not burnt.
- Add the blanched broccoli to the pan, toss with garlic and ginger for 30 seconds to reheat and coat, then return the beef and any accumulated juices to the pan.
- Pour the prepared sauce slurry over the beef and broccoli, toss constantly as the sauce thickens and becomes glossy, this should take 1 to 2 minutes; if sauce gets too thick add a splash more beef broth or water.
- Taste and adjust seasoning with salt and black pepper or a dash more soy sauce if needed, finish with 1 teaspoon sesame oil for aroma.
- Turn off heat, garnish with sliced 2 green onions and sesame seeds if using, serve immediately over steamed rice or noodles and enjoy, leftovers keep well in the fridge 2 to 3 days.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 4
- Calories: 351kcal
- Fat: 16.9g
- Saturated Fat: 4.3g
- Trans Fat: 0.1g
- Polyunsaturated: 3g
- Monounsaturated: 10g
- Cholesterol: 80mg
- Sodium: 1000mg
- Potassium: 565mg
- Carbohydrates: 12.8g
- Fiber: 2.5g
- Sugar: 5g
- Protein: 30.6g
- Vitamin A: 560IU
- Vitamin C: 80mg
- Calcium: 50mg
- Iron: 3.85mg
