Beef and Broccoli With Shaved Beef: Quick Stir-Fry

Beef and broccoli with shaved beef is a quick Chinese-American-style stir-fry of tender, thin-cut beef and crisp-tender broccoli coated in a savory soy, garlic, and ginger sauce. Shaved beef cooks in minutes, making it especially useful for a weeknight meal; versions vary, but this one keeps the sauce glossy and balanced rather than overly sweet.

Ingredients

1 lb (450 g) shaved beef, such as thinly sliced flank steak or ribeye
1 lb (450 g) broccoli florets, cut into bite-size pieces
3 tbsp (45 ml) low-sodium soy sauce
1/2 cup (120 ml) low-sodium beef broth or water
1 tbsp (15 ml) oyster sauce
1 tbsp (15 ml) toasted sesame oil, divided
1 tbsp (15 ml) neutral high-heat oil, such as canola or avocado oil
1 tbsp (8 g) cornstarch
1 tbsp (15 ml) cold water, for the cornstarch slurry
1 tbsp (12 g) packed brown sugar
2 tsp (10 ml) rice vinegar
2 tsp (6 g) finely grated fresh ginger
2 cloves garlic (about 6 g), finely chopped
1/4 tsp (0.5 g) freshly ground black pepper
2 tbsp (12 g) sliced scallions, for serving (optional)
1 tsp (3 g) sesame seeds, for serving (optional)

Instructions

Mix the sauce. In a small bowl, whisk together the soy sauce, beef broth, oyster sauce, half the sesame oil, brown sugar, rice vinegar, ginger, garlic, and black pepper. In a second small cup, stir the cornstarch with 1 tablespoon cold water until smooth; keep it separate for now.
Prepare the beef. Separate the shaved beef into loose pieces so it cooks evenly. If it is very wet, pat it dry with paper towels. Keep raw beef and its utensils separate from cooked food, and wash your hands and surfaces after handling it.
Blanch the broccoli. Bring a large pot of water to a boil. Add the broccoli and cook for 2 minutes, until bright green but still firm. Drain well. Alternatively, microwave it covered with 2 tablespoons water for 2 to 3 minutes, then drain. Dry broccoli helps prevent a watery stir-fry.
Sear the beef in batches. Heat a large skillet or wok over high heat until hot, then add the neutral oil. Add about half the beef in a loose layer and sear for 1 to 2 minutes, turning or tossing once, until browned and just cooked. Transfer it to a clean plate and repeat with the remaining beef. Avoid crowding the pan; if it fills with liquid, the beef will steam instead of brown.
Finish the stir-fry. Return the pan to medium-high heat and add the drained broccoli and sauce mixture. Bring it to a simmer, scraping up any browned bits. Stir the cornstarch slurry again, then pour it in while stirring. Cook for 1 to 2 minutes, until the sauce looks glossy and lightly thickened.
Check doneness and combine. Return the beef and any juices on the plate to the pan. Toss for about 1 minute, just until hot and coated. Because shaved beef is made from whole cuts, check the thickest folded pieces with a food thermometer: the USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C), followed by a 3-minute rest. If the beef was ground or formed from ground beef rather than sliced whole-muscle meat, cook it to 160°F (71°C). Take care not to overcook thin slices.
Season and serve. Remove the pan from the heat and stir in the remaining 1/2 tablespoon sesame oil. Taste the sauce and add a splash of water if it is too concentrated, or a little soy sauce if it needs more salt. Scatter on scallions and sesame seeds, if using, and serve promptly.

Tips

Use a hot pan and small batches. Shaved beef is thin, so it needs only a short sear. Crowding cools the pan and releases moisture; cook in two or three batches if your skillet is not large.
Choose a practical oyster-sauce substitute. If you cannot find oyster sauce, use an equal amount of hoisin sauce for a sweeter, more aromatic result. For a seafood-free alternative, use mushroom stir-fry sauce; it has a more earthy flavor. Check labels if avoiding shellfish or soy.
Adjust the sauce to your pan. Broccoli that has not drained well can thin the sauce. Simmer it briefly to reduce, or add a little more cornstarch slurry, mixed first with cold water. Do not sprinkle dry cornstarch directly into the hot pan, or it may clump.
Keep the beef tender. Separate slices before cooking and stop searing once browned and cooked through. If your beef is frozen, thaw it in the refrigerator before cooking; do not thaw it on the counter.

Serving Suggestions

Serve the stir-fry over steamed white or brown rice, or with noodles to catch the sauce. For a lighter meal, serve it with cauliflower rice or alongside plain steamed rice and an extra vegetable. A simple cucumber salad or quick-pickled carrots add a cool, tangy contrast. Put any extra sauce over the rice rather than adding more soy sauce at the table, since the beef and oyster sauces already contribute salt.

Variations

For a little heat, add 1/2 teaspoon (2 g) crushed red pepper flakes to the sauce, or finish with chili crisp at the table. Add 1 cup (100 g) sliced mushrooms or 1 small bell pepper (about 150 g), stir-frying them after the beef and before the sauce. For a less sweet sauce, reduce the brown sugar to 1 teaspoon (4 g); for a sweeter, thicker takeout-style coating, increase it to 1 1/2 tablespoons (18 g). If using regular rather than low-sodium soy sauce, start with 2 tablespoons (30 ml) and taste before adding more.

Storage and Reheating

Refrigerate leftovers in a covered, shallow container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. For longer storage, freeze in an airtight, freezer-safe container for up to 2 to 3 months; thaw overnight in the refrigerator for the best texture. Reheat only the portion you plan to eat in a skillet over medium heat with a splash of water, stirring until steaming hot throughout, or microwave covered in short intervals, stirring between them. Leftovers should reach 165°F (74°C); check with a food thermometer. The broccoli will soften somewhat after storing and reheating.

Frequently Asked Questions

What kind of shaved beef works best?
Thinly sliced flank steak, ribeye, or sirloin all work. Look for beef sold as shaved steak or stir-fry beef. If slicing it yourself, partially freeze a whole steak for 20 to 30 minutes so it firms up, then slice thinly across the grain. That optional chilling time is not included in the recipe timing.

Can I cook the beef and broccoli without blanching the broccoli?
Yes. After searing the beef, stir-fry the broccoli in the same pan with 2 tablespoons water, cover for 2 to 3 minutes, then uncover and let excess water evaporate before adding the sauce. Blanching first is more reliable for evenly crisp-tender florets, especially when the pan is crowded.

Can I make the sauce ahead?
Yes. Whisk the sauce ingredients together, cover, and refrigerate for up to 2 days. Keep the cornstarch slurry separate and mix it just before using, since cornstarch settles. Do not leave the sauce at room temperature for more than 2 hours.

Why is my beef tough?
Common causes are cooking it too long, using a crowded pan, or slicing thicker pieces with the grain. Sear in batches, use high heat, and remove the beef as soon as it is browned and cooked through. Thin shaved beef can go from tender to dry quickly, so return it to the sauce only long enough to warm.

Can I use frozen broccoli?
Yes, but thaw it and drain it very well first, then pat it dry. Frozen broccoli is usually softer than fresh, so skip the blanching step and add it near the end, cooking just until hot. Excess moisture can loosen the sauce.

Is this recipe gluten-free?
Not as written: regular soy sauce and many oyster sauces contain wheat. Use certified gluten-free tamari and a gluten-free oyster-style or mushroom sauce, and check the labels on the broth and cornstarch. The flavor may vary slightly depending on the substitutes.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).