Stir-Fried Beef with Broccoli
Stir-Fried Beef with Broccoli is a medium Chinese-American recipe that serves 2. 740 calories per serving. Recipe by Made With Lau on YouTube.
Prep: 56 min | Cook: 13 min | Total: 1 hr 24 min
Cost: $7.91 total, $3.95 per serving
Ingredients
- 12 oz Flank Steak (trimmed, sliced against the grain into 1/2‑inch strips)
- 1 lb Broccoli (cut into bite‑size florets)
- 1 tsp Baking Soda (helps tenderize the beef)
- 2 tbsp Oyster Sauce (divided between marinade and sauce)
- 1 tbsp Light Soy Sauce (for marinade)
- 1 tsp Dark Soy Sauce (adds color to the sauce)
- 2 tbsp Cooking Wine (Shaoxing wine or dry sherry)
- 2 tsp Sugar (balances the sauce)
- 1 tbsp Cornstarch (for slurry in marinade and sauce)
- 0.5 tsp White Pepper (divided between marinade and sauce)
- 4 tbsp Water (for marinades and sauce; plus extra 1 tbsp during stir‑fry)
- 2 cloves Garlic (minced)
- 1 inch Ginger (sliced into angled pieces)
- 2 Scallions (cut on the diagonal into 2‑inch pieces)
- 1 Carrot (peeled and sliced thinly (optional))
- 1 tsp Sesame Oil (adds nutty finish)
- 5 tbsp Vegetable Oil (high‑smoke‑point oil for wok cooking; includes finishing oil)
Instructions
Slice the Beef
Trim the flank steak and slice it against the grain into 1/2‑inch wide strips; this keeps the meat tender.
Time: PT5M
Rinse and Drain Beef
Rinse the sliced beef under cold water to remove surface blood, then drain in a colander and pat lightly with paper towels.
Time: PT3M
Prepare Marinade
In a bowl combine 1 tsp baking soda, 1 tbsp oyster sauce, 1 tbsp light soy sauce, 2 tbsp water, 1 tbsp cornstarch, 1/4 tsp white pepper, 1 tsp sugar, and 1 tbsp cooking wine. Mix until smooth.
Time: PT5M
Marinate Beef
Add the drained beef to the marinade, toss to coat evenly, and let sit at room temperature for 30 minutes.
Time: PT30M
Cut Broccoli
Separate the broccoli into bite‑size florets; set aside.
Time: PT5M
Prepare Aromatics & Carrot
Slice ginger into angled pieces, mince garlic, cut scallions on the diagonal, and slice the carrot thinly.
Time: PT5M
Make the Stir‑Fry Sauce
In a small bowl whisk together 1 tbsp oyster sauce, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp water, 1 tbsp cooking wine, 1 tsp sugar, 1 tsp cornstarch, and 1/4 tsp white pepper.
Time: PT3M
Blanch Broccoli
Bring a pot of water to a rolling boil, add a splash of oil and a pinch of salt, then add the broccoli. Cook 2–3 minutes until bright green and crisp‑tender. Drain and set aside (optional shock in cold water).
Time: PT5M
Temperature: boiling
Heat Wok and Sear Beef
Heat the wok over highest heat for about 1 minute until it starts to smoke. Add 2 tbsp vegetable oil, swirl, then add the marinated beef. Cook 30–60 seconds on one side, then flip and cook another 60–90 seconds until mostly browned but still slightly pink inside.
Time: PT3M
Temperature: very hot
Set Beef Aside
Remove the beef from the wok onto a plate and keep warm.
Time: PT1M
Stir‑Fry Aromatics
Add another 1 tbsp oil to the wok. Toss in garlic and ginger; stir‑fry 20–30 seconds until fragrant. Add scallions and carrot slices; stir‑fry another 20–30 seconds.
Time: PT1M
Temperature: high
Add Broccoli
Return the blanched broccoli to the wok and stir‑fry 30–45 seconds, allowing it to absorb some oil.
Time: PT1M
Temperature: high
Combine Beef and Sauce
Add the cooked beef back to the wok, pour in the prepared sauce, and drizzle 1 tbsp water to help the sauce coat the broccoli. Stir‑fry 30–45 seconds until everything is glossy.
Time: PT1M
Temperature: high
Finish with Sesame and Finishing Oil
Stir in 1 tsp sesame oil and an additional drizzle of vegetable oil (mei jau). Cook another minute, then remove from heat.
Time: PT1M
Plate and Serve
Transfer the stir‑fried beef and broccoli to a serving plate. Serve hot with steamed rice.
Time: PT1M
Nutrition Facts
- Calories
- 740
- Protein
- 45 g
- Carbohydrates
- 30 g
- Fat
- 45 g
- Fiber
- 6 g
Dietary info: Dairy‑free, Nut‑free
Allergens: Soy, Shellfish, Wheat
Ingredient Substitutions
- Instead of Flank Steak: Sirloin steak, Flat iron steak
- Instead of Broccoli: Chinese broccoli (gai lan), Snow peas
- Instead of Baking Soda: None (key for this technique)
- Instead of Oyster Sauce: Hoisin sauce (less salty), Mushroom soy sauce
- Instead of Light Soy Sauce: Tamari (gluten‑free), Low‑sodium soy sauce
- Instead of Dark Soy Sauce: Regular soy sauce with a dash of molasses
- Instead of Cooking Wine: Dry sherry, Mirin (less intense)
- Instead of Sugar: Honey, Maple syrup (small amount)
- Instead of Cornstarch: All‑purpose flour, Potato starch
- Instead of White Pepper: Black pepper (less aromatic)
- Instead of Water: Chicken broth (adds flavor)
- Instead of Garlic: Garlic paste
- Instead of Ginger: Ground ginger (use sparingly)
- Instead of Scallions: Green onion tops, Chives
- Instead of Carrot: Bell pepper, Snow peas
- Instead of Sesame Oil: Toasted sesame oil (stronger), None
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Wok
- Sharp Chef's Knife
- Cutting Board
- Mixing Bowls
- Measuring Spoons
- Colander or Sieve
- Spatula or Wooden Stirring Spoon
- Pot for Blanching
- Tongs (optional)
- Plate for Resting Beef (optional)
Critical Steps — Do Not Skip
- Cut the beef against the grain to ensure tenderness.
- Use baking soda in the marinade to break down muscle fibers.
- Blanch broccoli with oil and salt to keep it bright green and crisp.
- Wok must be smoking hot before adding oil and beef for a proper sear.
Chef Tips from the Video
- Pat the beef dry after rinsing; excess moisture prevents a good sear.
- Use a high smoke‑point oil like peanut or canola for the initial wok heating.
- If you like a slightly spicy kick, add a dash of chili oil or Sichuan peppercorns with the aromatics.
Troubleshooting
Beef turns tough and chewy.
Make sure the beef is sliced against the grain and not too thin. Use the baking‑soda tenderizing step and do not over‑cook; keep stir‑fry time under 2 minutes.
Broccoli becomes mushy and loses its green color.
Blanch briefly in salted, oiled water and shock in cold water if not using immediately. Add to the wok just before finishing.
Sauce is too thick or clings to the wok.
Add a splash more water or broth while stir‑frying. The cornstarch slurry should be well‑mixed before adding.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Can freeze cooked beef and broccoli for up to 2 months; reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the beef up to 4 hours ahead; keep refrigerated.
- Blanch and shock the broccoli, then store in a zip‑top bag in the fridge.
- Prepare the sauce and aromatics in advance; keep them separate until cooking.
Frequently Asked Questions
What is the cultural significance and history of Beef with Broccoli in Chinese-American cuisine?
Beef with broccoli originated among Chinese immigrants in the early 20th century who substituted Western broccoli for traditional Chinese broccoli (gai lan) when the latter was unavailable in the United States. The dish became a staple of Chinese-American restaurant menus and symbolizes the adaptation of Chinese cooking techniques to American ingredients.
What are the traditional regional variations of Beef with Broccoli in Chinese cuisine?
In Cantonese cooking the classic version uses gai lan (Chinese broccoli) and often includes oyster sauce only. In northern Chinese stir‑fries, dark soy sauce is added for deeper color. Some regional recipes add sliced mushrooms or bell peppers for extra texture.
How is Beef with Broccoli traditionally served in Chinese-American restaurants?
It is usually served hot, plated over a bed of steamed white rice, sometimes with a side of fried rice or noodles. The dish is presented glossy, with the beef still slightly pink inside, and a garnish of sliced scallions.
During what occasions is Beef with Broccoli commonly prepared in Chinese-American families?
Beef with broccoli is a go‑to weeknight dinner because it cooks quickly, but it also appears at family gatherings, birthday celebrations, and Chinese New Year feasts as a protein‑rich, crowd‑pleasing dish.
What authentic ingredients are essential for a traditional Beef with Broccoli and what are acceptable substitutes?
Key ingredients are flank steak, fresh broccoli, oyster sauce, light soy sauce, dark soy sauce, Shaoxing cooking wine, and a touch of baking soda for tenderness. Substitutes include sirloin steak for beef, gai lan for broccoli, tamari for soy sauce, and dry sherry for cooking wine.
What are the most common mistakes to avoid when making Beef with Broccoli at home?
Common errors include slicing the beef with the grain, over‑cooking the beef (it should stay slightly pink), over‑blanching the broccoli, and adding the sauce too early which can make the vegetables soggy. Follow the high‑heat, quick‑stir‑fry method for best results.
Why does this Beef with Broccoli recipe use baking soda in the marinade instead of a traditional acid‑based tenderizer?
Baking soda raises the pH of the meat, weakening protein bonds and making the fibers more porous, which allows the sauce to penetrate and keeps the beef tender during the brief high‑heat stir‑fry. Acidic marinades can actually toughen beef if left too long.
Can I make Beef with Broccoli ahead of time and how should I store it?
Yes. Marinate the beef up to 4 hours ahead, keep the broccoli blanched and chilled, and store the sauce separately. Combine and re‑heat in a hot wok for 2–3 minutes before serving.
What texture and appearance should I look for when the Beef with Broccoli is done?
The beef should be browned on the outside but still slightly pink inside, and the broccoli should be bright green and crisp‑tender. The sauce should coat the ingredients with a glossy sheen without pooling.
What does the YouTube channel Made With Lau specialize in?
The YouTube channel Made With Lau focuses on approachable Asian home‑cooking tutorials, especially Chinese and Southeast Asian dishes, with clear step‑by‑step explanations and cultural background stories.
How does the YouTube channel Made With Lau's approach to Chinese cooking differ from other Chinese cooking channels?
Made With Lau emphasizes practical home‑cook techniques, such as using common grocery‑store ingredients and explaining why each step matters, while many other channels focus on restaurant‑style precision or advanced culinary terminology.
Last updated: August 24, 2026
