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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.