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Homemade beef and broccoli stir fry with tender beef slices broccoli sesame seeds and savory sauce over steamed rice

Beef & Broccoli Better Than Takeout

Easy homemade beef and broccoli stir fry with tender beef, crisp broccoli, and rich savory sauce. Better than Chinese takeout and ready in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 23 minutes
Servings: 4 People
Course: Dinner
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g flank steak thinly sliced against the grain
  • 3 cup broccoli florets
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch
  • 1 tbsp sugar
  • 4 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp vegetable oil
  • Sesame seeds for garnish
  • Steamed rice to serve

Equipment

  • 1 Wok or Large Skillet For high heat stir frying
  • 1 Sharp Knife For slicing beef thinly
  • 1 Cutting Board For prepping vegetables and beef
  • 1 Mixing Bowl For marinating beef and mixing sauce
  • 1 Pot For blanching broccoli
  • 1 Tongs or Spatula For tossing stir fry ingredients

Method
 

  1. Place beef in freezer for 20 minutes before slicing to make thin slices easier.
  2. Slice beef thinly against the grain. Toss with 1 tbsp soy sauce and 1 tsp cornstarch. Let marinate for 10 minutes.
  3. In a small bowl mix remaining soy sauce, oyster sauce, sesame oil, remaining cornstarch, and sugar.
  4. Blanch broccoli florets in boiling salted water for 2 minutes. Drain well.
  5. Heat vegetable oil in a wok or large skillet over very high heat until smoking.
  6. Add beef in a single layer and stir fry for 2 to 3 minutes until browned. Remove from pan.
  7. Add garlic and ginger to the same pan and cook for 30 seconds until fragrant.
  8. Add broccoli and sauce mixture. Toss well.
  9. Return beef to the pan and stir fry for 1 minute until sauce coats everything.
  10. Garnish with sesame seeds and serve hot over steamed rice.

Notes

The secret to tender restaurant-style beef is slicing thinly against the grain and cooking quickly over very high heat. Do not overcrowd the wok or the beef will steam instead of sear.
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