Beef and Broccoli Recipe – Sizzling, Restaurant-Style Stir Fry


For the beef and marinade:

  • 1 lb flank steak, thinly sliced against the grain
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice wine (or dry sherry)
  • 2 tablespoons cornstarch
  • 1/2 teaspoon black pepper

For the sauce:

  • 1/3 cup soy sauce (or tamari for gluten-free)
  • 1/4 cup brown sugar
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 teaspoons cornstarch mixed with 2 tablespoons water (for thickening)

For the stir-fry:

  • 3 tablespoons vegetable oil, divided
  • 1 large head of broccoli, cut into florets
  • 1/2 cup water


Marinate the beef:

  • Combine the soy sauce, rice wine, cornstarch, and pepper in a bowl.
  • Add the sliced beef and thoroughly coat. Let it marinate for at least 30 minutes (or several hours in the refrigerator for deeper flavor).

Make the sauce:

  • Whisk together soy sauce, brown sugar, oyster sauce, rice vinegar, sesame oil, garlic, and ginger in a bowl. Set aside.

Blanch the broccoli:

  • Bring a large pot of salted water to a boil.
  • Add the broccoli and cook for 1-2 minutes until bright green and slightly tender.
  • Drain and immediately submerge in ice water to stop the cooking process. Set aside.


  • Heat a large wok or skillet over high heat. Add 1 tablespoon of vegetable oil.
  • Working in batches if needed, add the marinated beef in a single layer. Let it cook undisturbed for about 1 minute per side for browning. The goal is to sear, not fully cook. Remove the beef and set aside.
  • Add another tablespoon of oil to the wok. Add the blanched broccoli florets and stir-fry for 1-2 minutes until just heated through and slightly crisp. Remove and set aside with the beef.
  • Add the remaining tablespoon of oil into the wok. Pour in the sauce and bring to a simmer. Stir in the cornstarch slurry and cook for 30 seconds until the sauce thickens.
  • Return the beef and broccoli to the wok. Toss to combine and coat everything in the sauce. Cook for just another minute to heat everything through.

Serving and Tips:

  • Serve immediately over hot steamed rice or noodles.
  • For extra sizzle, heat your serving plates before adding stir-fry.
  • Adjust spice by adding red pepper flakes to the sauce.
  • Feel free to add other vegetables like onions, bell peppers, or carrots. Slice vegetables thinly for quick cooking.

Enjoy your sizzling restaurant-style Beef and Broccoli!


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *