Chinese Beef and Broccoli Stir-Fry (Takeout Style)
This Cantonese beef and broccoli recipe is quick, flavorful, and better than takeout. Thin slices of tender beef and crisp broccoli are tossed in a savory stir-fry sauce that’s rich in umami. Perfect for busy weeknights or meal prep!
Ingredients
- 1 lb flank steak thinly sliced against the grain
- 3 cups broccoli florets
- 2 cloves garlic minced
- 1 tsp ginger minced
- 2 green onions chopped (for garnish)
- 2 tbsp vegetable oil divided
For the Beef Marinade:
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp cornstarch
- 1/4 tsp baking soda
For the Stir-Fry Sauce:
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp brown sugar
- 1 tsp cornstarch
- 1/4 cup water or beef broth
Instructions
- 1 tbsp Shaoxing wine (or dry sherry)
- In a bowl, mix sliced beef with soy sauce, Shaoxing wine, cornstarch, and baking soda. Marinate for 15–20 minutes.
- Blanch broccoli in boiling water for 1–2 minutes. Drain and set aside.
- In a small bowl, mix oyster sauce, soy sauces, brown sugar, cornstarch, and water. Set aside.
- Heat 1 tbsp oil in a wok over high heat. Stir-fry beef until browned and just cooked through. Remove and set aside.
- Add remaining oil. Stir-fry garlic and ginger until fragrant. Add broccoli and stir-fry for 1 minute.
- Return beef to the wok and pour in sauce. Stir-fry everything together until the sauce thickens and coats the beef and broccoli.
- Serve hot, garnished with green onions.
Notes
Nutrition Facts (Per Serving):
Calories: 365Carbohydrates: 14g (5% DV)
Protein: 28g (56% DV)
Fat: 21g (32% DV)
Saturated Fat: 4g (20% DV)
Cholesterol: 65mg (22% DV)
Sodium: 790mg (34% DV)
Fiber: 3g (12% DV)
Sugar: 5g (6% DV) Nutrition facts are estimated and may vary depending on brands and substitutions used.