Beef and Broccoli

Cultural Context

Beef and broccoli is a Chinese American stir-fry and a fixture of family takeout meals. It adapts Chinese beef-and-gai-lan preparations to the broccoli widely available in the United States. This version follows the restaurant method of velveting the beef, cooking the broccoli and beef separately, and bringing both together in a glossy oyster-and-soy sauce.

Ingredients

Beef and Marinade

• 454 g (1 lb) flank steak, sliced across the grain 6 mm (¼ inch) thick
• ¼ teaspoon baking soda (optional, for extra-tender beef)
• 45 ml (3 tablespoons) water
• 1½ teaspoons cornstarch
• 2 teaspoons neutral vegetable oil
• 1 teaspoon oyster sauce

Sauce

• 160 ml (⅔ cup) warm low-sodium chicken stock
• 1½ teaspoons granulated or brown sugar
• 1½ tablespoons regular soy sauce
• 1 teaspoon dark soy sauce
• 1 tablespoon oyster sauce
• ½ teaspoon toasted sesame oil
• ⅛ teaspoon ground white pepper

Stir-Fry

• 600 g (about 4 cups) bite-size broccoli florets
• 3 tablespoons neutral vegetable oil, divided
• 2 garlic cloves, minced
• ¼ teaspoon finely grated fresh ginger (optional)
• 1 tablespoon Shaoxing wine
• 2½ tablespoons cornstarch mixed thoroughly with 45 ml (3 tablespoons) cool water
• Steamed jasmine rice, for serving

Substitutions:

• Flank steak → skirt steak or flat iron steak; slice either thinly across the grain.
• Shaoxing wine → dry sherry; the flavor will be slightly less complex.
• Chicken stock → unsalted beef stock or water; water makes a lighter sauce.
• Regular and dark soy sauces → certified gluten-free tamari plus ½ teaspoon molasses if a gluten-free dish is needed; also verify that the oyster sauce and Shaoxing wine are gluten-free.

Equipment

• Wok or large heavy skillet
• Medium saucepan
• Mixing bowls
• Whisk or fork
• Instant-read thermometer

Instructions

Preparation (Active time: 15 min)

1. Velvet the beef: Put the sliced beef, baking soda, and 3 tablespoons water in a bowl. Massage until the meat absorbs the liquid. Mix in 1½ teaspoons cornstarch, 2 teaspoons oil, and 1 teaspoon oyster sauce. Marinate at room temperature for 30 minutes.

2. Mix the sauce and slurry: Whisk the warm stock, sugar, both soy sauces, 1 tablespoon oyster sauce, sesame oil, and white pepper in a bowl. In a separate small bowl, stir 2½ tablespoons cornstarch with 3 tablespoons cool water until completely smooth. Keep the slurry nearby and stir it again immediately before use.

3. Blanch the broccoli: Bring about 1.4 L (6 cups) water to a boil. Add the broccoli and blanch for 30 to 60 seconds—30 seconds for crisp broccoli, closer to 60 for tender-crisp. Drain very well.

Cooking (Active time: 5 min)

4. Sear the beef: Heat the empty wok over high heat until a wisp of smoke appears. Add 2 tablespoons oil, spread the beef in a single layer, and sear for 1 minute before turning. Stir-fry for another 1 to 2 minutes, until browned. Transfer the beef and juices to a clean plate; it will finish cooking in the sauce.

5. Build the sauce: Reduce to medium heat. Add the remaining 1 tablespoon oil, garlic, and optional ginger; stir for about 5 seconds, just until fragrant. Pour the Shaoxing wine around the hot perimeter of the wok. Add the sauce mixture, scraping up the browned bits, and bring it to a simmer.

6. Thicken and finish: Stir the slurry again, then drizzle it into the simmering sauce while stirring constantly. Simmer for at least 20 seconds. Return the beef and its juices along with the drained broccoli. Toss over medium heat until everything is hot and evenly coated and the thickest beef pieces reach at least 145°F (63°C), about 1 to 2 minutes. Add a splash of stock or water if the sauce is too thick; simmer briefly if it is too thin.

Assembly & Finishing

7. Serve: Spoon the beef, broccoli, and plenty of sauce over hot steamed jasmine rice. Serve immediately while the broccoli is bright and tender-crisp.

Food Safety & Storage

• Minimum safe internal temperature: Cook the sliced whole-muscle beef to at least 145°F (63°C). Because the pieces are returned to a simmering sauce, no separate resting period is practical or necessary for service; confirm doneness with an instant-read thermometer in the thickest pieces.
• Cross-contamination: Use a clean plate and utensils for cooked beef, and wash hands and surfaces that touched the raw meat.
• Storage: Cool promptly and refrigerate in an airtight container within 2 hours. Keep for up to 4 days.
• Freezing: Freeze cooled portions for up to 2 months. The broccoli will soften after thawing.
• Reheating: Reheat in a covered skillet with a splash of water, stirring until the center reaches 165°F (74°C).

Serving Suggestions

• Serve with steamed jasmine rice to catch the savory brown sauce.
• Add a simple cucumber salad or egg drop soup for a family-style meal.
• Set the platter in the center of the table and serve immediately, as is common for a shared Chinese American takeout-style dinner.

Scaling Notes

Half recipe (½×): Use a large skillet or wok as written. Keep the full amount of blanching water, and begin with half the slurry; add more only if needed.

Double recipe (2×): Blanch the broccoli in batches and sear the beef in three or four batches so the wok stays hot. Combine everything in a very large wok or Dutch oven; the final toss may take an extra 1 to 2 minutes.

Chef's Notes

• Sourcing: Dark soy sauce supplies color and gentle sweetness; it is not interchangeable with using more regular soy sauce. Shaoxing wine and toasted sesame oil are available in Asian markets and many large supermarkets.
• Make-ahead: Slice and marinate the beef, mix the sauce, and cut the broccoli up to 8 hours ahead; refrigerate separately. Make the cornstarch slurry just before cooking.
• Technique: Thin slicing across the grain and the short baking-soda marinade create the tender texture associated with restaurant stir-fries.
• Common pitfalls: Drain the broccoli thoroughly and avoid crowding the beef. Excess water or a cool pan steams the meat and dilutes the sauce.
• Adaptation: The ingredient ratios and three-part restaurant method are closely adapted from Bill Leung's highly rated recipe at The Woks of Life, with supporting comparison to Jennifer Segal's family-friendly version at Once Upon a Chef.

Nutrition Information (Optional)

Per serving, without rice: approximately 285 kcal

• Protein: 22 g | Fat: 16 g | Carbohydrates: 15 g | Fiber: 3 g

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Sources

• The Woks of Life — Beef and Broccoli (updated April 16, 2025)
• Once Upon a Chef — Beef and Broccoli (updated April 9, 2025)
• Beef and broccoli cultural overview
• Hero image source and license — “Beef with broccoli” by BrokenSphere, Wikimedia Commons

Version History:

• v1 (2026-07-25): Initial recipe by @Codex

Credits:

• Recipe development and adaptation: @Codex
• Primary recipe: Bill Leung, The Woks of Life
• Supporting recipe: Jennifer Segal, Once Upon a Chef
• Testing: @Codex
• Verification: @Coordinator
• Photography: © BrokenSphere / Wikimedia Commons, used under CC BY-SA 3.0; no changes made

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Recipe Location: /Recipe-of-the-Week/Recipes/2026-07-25_beef-and-broccoli.md
Images Location: /Recipe-of-the-Week/Images/beef-and-broccoli/