Cassie Yeung Beef and Broccoli at Home

Cassie Yeung beef and broccoli is a quick Chinese-American-style stir-fry of tender beef and crisp-tender broccoli coated in a savory, lightly sweet soy and oyster sauce. This home-cook version uses thinly sliced steak and a simple marinade for a flavorful weeknight meal served hot over rice; recipes and personal versions can vary.

Ingredients

1 lb (450 g) flank steak or sirloin, trimmed and thinly sliced across the grain
1 tbsp (15 ml) low-sodium soy sauce, for the beef
1 tbsp (15 ml) Shaoxing wine or dry sherry, for the beef
1 tsp (5 ml) cornstarch, for the beef
1 tsp (5 ml) neutral oil, for the beef
1 lb (450 g) broccoli florets, cut into bite-size pieces
¼ cup (60 ml) low-sodium soy sauce, for the sauce
2 tbsp (30 ml) oyster sauce
1 tbsp (15 ml) Shaoxing wine or dry sherry, for the sauce
1 tbsp (12 g) packed brown sugar
½ cup (120 ml) water or low-sodium beef broth
1 tbsp (8 g) cornstarch, for the sauce
2 tbsp (30 ml) neutral oil, divided
3 garlic cloves (about 9 g), finely minced
1 tsp (5 g) finely grated fresh ginger
¼ tsp (0.5 g) freshly ground black pepper
2 tsp (10 ml) toasted sesame oil
2 tbsp (12 g) sliced scallions, for serving (optional)
4 cups (about 600 g cooked) hot rice, to serve (optional)

Instructions

Slice the steak across the grain into strips about ⅛ inch (3 mm) thick. In a medium bowl, combine it with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, and 1 teaspoon neutral oil. Toss to coat, then leave for 15 minutes at room temperature while preparing the remaining ingredients. Do not leave raw beef out for more than 2 hours total, or 1 hour if the room is above 90°F (32°C).
Whisk together ¼ cup soy sauce, oyster sauce, 1 tablespoon Shaoxing wine, brown sugar, water or broth, and 1 tablespoon cornstarch in a small bowl until smooth. Set beside the stove. Mince the garlic, grate the ginger, and keep them together; cut the broccoli into even florets so it cooks at a similar rate.
Bring a large pot of water to a boil. Add the broccoli and blanch for 2 minutes, until bright green and just beginning to become tender. Drain well. Alternatively, steam it for 3 to 4 minutes. Dry broccoli well before stir-frying to limit splattering and avoid thinning the sauce.
Heat a large wok or heavy skillet over high heat until hot. Add 1 tablespoon neutral oil and swirl to coat. Arrange the beef in a single layer, working in batches if needed, and sear for about 1 minute without moving it. Toss and cook another 1 to 2 minutes, until browned outside. Transfer to a clean plate. Thin steak strips cook quickly; if checking with a thermometer, USDA FSIS specifies a safe minimum of 145°F (63°C) for whole cuts of beef, followed by a 3-minute rest. For practical thermometer checks, test a thicker piece and avoid relying on color alone.
Lower the heat to medium-high and add the remaining tablespoon of neutral oil. Stir-fry the garlic and ginger for about 20 seconds, just until fragrant; do not let the garlic brown. Add the drained broccoli and toss for 1 minute to heat through.
Whisk the sauce again, since the cornstarch settles, then pour it into the pan. Stir continuously for 1 to 2 minutes, until glossy and thick enough to coat the broccoli. Return the beef and any juices to the pan; toss for about 1 minute, until hot and evenly coated. Remove from the heat and stir in the sesame oil and black pepper. Serve promptly with rice and scallions, if using.

Tips

Slice against the grain: Look for the long muscle fibers and cut across them. Shorter fibers make each bite easier to chew. Partially freezing the steak for 15 to 20 minutes can make thin slicing easier.
Cook in batches: Crowding the pan releases moisture and steams the beef instead of browning it. Let the pan heat back up between batches, and avoid pouring excess marinade into the pan.
Adjust sauce thickness: If it gets too thick, stir in water a tablespoon (15 ml) at a time. If it looks thin, simmer briefly while stirring; the cornstarch needs to reach a simmer to thicken.
Substitute thoughtfully: Dry sherry can replace Shaoxing wine. If oyster sauce is unavailable, use vegetarian mushroom stir-fry sauce for a similar savory note, though the flavor will differ. Use tamari for a wheat-free soy sauce option, and check product labels for gluten.

Serving Suggestions

Serve the stir-fry over steamed jasmine or medium-grain rice, spooning extra sauce over the grains. Brown rice, noodles, or cauliflower rice also work. For a fuller meal, add a simple cucumber salad, steamed edamame, or a light soup. Put out chili crisp or sliced fresh chiles for diners who want extra heat, rather than making the whole pan spicy.

Variations

Use thinly sliced boneless chicken thighs instead of beef; cook poultry to a USDA FSIS safe minimum internal temperature of 165°F (74°C), checked with a food thermometer. For a vegetarian version, swap in pressed, cubed firm tofu and use vegetarian mushroom sauce; brown the tofu first and add it back with the broccoli. You can also include sliced carrots, mushrooms, or bell pepper, adding firm vegetables early enough to soften. For a less sweet sauce, reduce the brown sugar to 1 teaspoon (4 g); for more sweetness, add up to another teaspoon.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. They keep for 3 to 4 days in the refrigerator at 40°F (4°C) or colder. For longer storage, freeze promptly in a freezer-safe container for up to 2 to 3 months; thaw in the refrigerator overnight for best texture. Reheat on the stovetop over medium heat with a splash of water, stirring until steaming throughout, or microwave covered in short intervals, stirring between them. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Broccoli softens after storage, so avoid reheating it repeatedly.

Frequently Asked Questions

What cut of beef works best?
Flank steak is flavorful and easy to slice thinly across the grain. Sirloin is a convenient alternative. Avoid thick, uneven pieces, which take longer to cook and can turn chewy before the sauce is ready.

Can I make the sauce ahead?
Yes. Whisk it together and refrigerate in a covered container for up to 2 days. Stir or whisk again before adding it to the pan because the cornstarch settles. Keep it separate from raw beef.

Why is my beef tough?
It may have been cut with the grain, sliced too thickly, crowded in the pan, or cooked too long. Cut thinly across the grain and sear in small batches over high heat. Tenderizing marinades do not replace proper slicing and quick cooking.

Can I use frozen broccoli?
Yes, though it is usually softer and may release extra water. Thaw and drain it thoroughly, pat it dry, then add it directly to the pan and stir-fry until hot. You can skip blanching frozen broccoli.

Is this the exact Cassie Yeung recipe?
This is a practical home-style recipe inspired by the dish named in the search, not a claim to reproduce a particular creator’s exact formula. Beef-and-broccoli recipes vary in sweetness, sauce ratio, and preparation.

How do I keep the broccoli green and crisp-tender?
Blanch it briefly, drain it well, and finish it in the hot pan only long enough to warm and coat it. Cutting florets to a similar size also helps them cook evenly.

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

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