Restaurant Style Beef Broccoli Stir-Fry Recipe

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Beef Broccoli Stir-Fry
Everyone loves beef and broccoli—the most popular Chinese beef stir-fry dish with broccoli, slathered in a rich soy sauce. Broccoli beef is healthy and delicious.

Beef and Broccoli recipe

This at-home version of Restaurant Style Beef and Broccoli is so much better than anything you’ll get takeout. One bite & you’ll never order it out again. Simple fast and fresh healthy eating for dinner and leftovers for lunch loved it


Beef Marinade:

➻1 pound flank steak, cut across the grain into thin slices, then cut into 2” length pieces
➻4 tablespoons soy sauce
➻2 heaping teaspoons cornstarch
➻1 teaspoon garlic powder
➻½ teaspoon ginger powder

For the sauce:

➻1 tablespoon rice vinegar
➻2 tablespoons chicken broth
➻⅓ cup oyster sauce
➻¼ cup brown sugar
➻1 tablespoon sesame oil
➻2 tablespoons cornstarch
➻½ teaspoon salt
➻½ teaspoon pepper
➻6 garlic cloves, minced
➻1 heaping tablespoon ginger, minced
➻¼ teaspoon red pepper flakes
➻1 teaspoon peanut or vegetable oil
➻4 cups broccoli florets, cut into bite-size pieces
➻¼ cup water
➻chopped green onions to taste (optional)


The first step is to make your marinade. Combine soy sauce, cornstarch, garlic powder, & ground ginger. Place flank steak into a ziplock bag. Pour the marinade over, and press out as much air as possible. Refrigerate & marinate for 2-8 hours. You could even freeze it for a quick meal later on if you’d like, or make double & freeze half.

After the flank is all marinated, drain off any excess marinade. Whisk together the rice vinegar, chicken broth, oyster sauce, brown sugar, sesame oil, cornstarch, & salt and pepper to taste & set aside.

Heat enough oil to cover the pan in a large skillet over very high heat. I used vegetable oil, but you a lot of people choose to use peanut oil. Add the flank steak, breaking up any clumps. Allow to cook without stirring for 1 minute; stir & allow to cook an additional 2 minutes. Don’t overcook or the meat won’t be as tender. Transfer the meat to a heatproof plate & set aside.

Coat the pan again with a 1-2 tablespoon of oil & heat until very hot again. Add the broccoli florets & cook for about 45 seconds. Pour in ¼ cup of water, cover pan, & reduce heat to medium. Steam the broccoli until crisp-tender, about 3 minutes.

Meanwhile, combine the minced garlic cloves with minced ginger, red pepper flakes, & oil (vegetable or peanut). Push the broccoli to the edges of the pan & add the garlic mixture to the center, mashing the mixture with a spoon until fragrant, about 20 seconds or so. Stir the mixture into the broccoli & then add the cooked beef back into the pan. Whisk the sauce that you made earlier & pour it over top of the beef & broccoli. Cook, stirring constantly until the sauce is thickened & the beef is cooked through – about 2 minutes. Garnish with chopped green onions, if desired. Serve preferably with rice

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