Beef and Broccoli is a classic Chinese takeout dish—tender slices of beef, crisp broccoli florets, and a savory garlic-ginger sauce. This homemade version is faster than delivery, healthier, and packed with even more flavor. Ready in under 30 minutes.
Marinate the Beef
In a bowl, combine beef, soy sauce, Shaoxing wine, cornstarch, baking soda (if using), and sesame oil. Let marinate for 10 minutes.
Make the Sauce
In a bowl, whisk together beef broth, soy sauce, oyster sauce, brown sugar, cornstarch, and sesame oil.
Blanch the Broccoli
Bring a pot of water to a boil. Add broccoli and cook for 1 to 2 minutes until bright green. Drain and set aside.
Cook the Beef
Heat a wok or large skillet over high heat. Add 1 tablespoon oil. Add beef in a single layer and cook for 1 to 2 minutes per side until browned. Remove and set aside.
Stir-Fry Aromatics and Broccoli
Add remaining 1 tablespoon oil. Add garlic and ginger, stir-fry for 30 seconds. Add blanched broccoli and stir-fry for 1 minute.
Combine and Sauce
Return beef to the wok. Pour in the sauce and toss to coat. Cook for 1 to 2 minutes until sauce thickens.
Serve
Garnish with sesame seeds and green onions. Serve immediately with steamed rice.
Pro-Tips for Picture-Perfect Beef and Broccoli
- Slice Beef Thinly Against the Grain: Ensures tenderness.
- Velvet the Beef: Cornstarch creates a silky texture.
- Blanch Broccoli: Keeps it bright green and crisp.
- Don’t Overcook: Cook beef just until browned.
This Beef and Broccoli is quick, flavorful, and better than takeout.
