Before you cook
Background Recipe story & origin
Beef and broccoli is American-Chinese, adapting Cantonese stir-fry techniques to American ingredients. While Cantonese cuisine features beef with Chinese broccoli (gai lan), American-Chinese restaurants substituted Western broccoli, widely cultivated in California by the 1920s. The dish gained popularity in the 1960s-70s as Chinese-American takeout expanded into suburban America. Velveting beef (coating in cornstarch before cooking) is authentically Chinese. American versions tend toward sweeter and thicker sauces than Cantonese originals.
Before you start Equipment you'll need
- large skillet or wok — high sides contain splatter and allow tossing; holds heat for proper searing
- small bowl — pre-mixing sauce ensures smooth, lump-free results
- cutting board — stable surface for slicing beef thin and uniform
- sharp knife — clean cuts against the grain require a sharp blade
Safety Safety & allergen notes
- Pat beef dry before searing to prevent dangerous oil splatter.
- Keep oil below smoking point to avoid flare-ups.
- Wok and oil will be very hot (400°F+ surface); keep water away from hot oil.
Non-negotiables Rules for success
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Slice beef against the grain as thin as possible.
Cutting against the grain shortens muscle fibers for tender bites; thick slices stay chewy
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Velvet the beef with cornstarch before cooking.
Cornstarch coating protects the meat from high heat (400-450°F surface) and creates silky texture
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Cook beef in batches to maintain high heat (400-450°F surface).
Crowding the pan drops temperature and steams the beef instead of searing it
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Blanch broccoli before stir-frying.
Blanching ensures broccoli is cooked through while staying bright green and crisp-tender
Prep Get set first
About 5 min of prep
- Slice beef against the grain while partially frozen (easier to cut thin)
- Cut broccoli into even florets
- Mince garlic and ginger
- Mix sauce ingredients in a bowl
- Have all ingredients within reach of the stove
Stir-frying goes fast. Prep everything before you heat the pan. Once cooking starts, you have about 10 minutes to finish.
Ingredients
Instructions
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Marinate the beef
In a bowl, toss sliced beef with 1 tablespoon soy sauce and 1 tablespoon cornstarch until evenly coated. Let sit 15 minutes at room temperature.
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Mix the sauce
In a small bowl, whisk together soy sauce, oyster sauce, beef broth, sugar, and cornstarch until smooth. Set aside.
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Blanch the broccoli
Bring a pot of salted water to boil. Add broccoli florets and cook 2 minutes until bright green and crisp-tender. Drain and set aside.
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Sear the beef
Heat 2 tablespoons oil in a large skillet or wok over high heat (400-450°F surface) until shimmering. Add beef in a single layer, working in batches if needed. Sear without stirring 1 minute, then stir-fry 1 to 2 minutes more until browned but still slightly pink inside. Transfer to a plate.
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Cook the aromatics
Add remaining 1 tablespoon oil to the pan. Add garlic and ginger and stir-fry 30 seconds until fragrant.
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Combine and finish
Return beef to pan. Add blanched broccoli. Give sauce a stir and pour into pan. Toss everything together until sauce thickens and coats the beef and broccoli, about 1 minute. Remove from heat and drizzle with sesame oil. Serve immediately over rice.
Chef's notes
Flank steak is traditional; sirloin or skirt steak also work well.
Partially freeze beef for 20 to 30 minutes for easier thin slicing.
Serve immediately over steamed white rice.
Leftovers keep 3 days refrigerated; reheat in a hot pan, not microwave, for best texture.