Copycat Beef and Broccoli with a Glossy Garlic Sauce

Copycat beef and broccoli is a quick American-Chinese takeout-style stir-fry of tender beef and crisp broccoli coated in a savory, lightly sweet garlic sauce. Thinly sliced flank steak, soy sauce, ginger, and a little cornstarch give it its familiar texture, and it is easy to serve over rice for a complete meal.

Ingredients

1 lb (450 g) flank steak
1 lb (450 g) broccoli, cut into bite-size florets
3 tablespoons (45 ml) low-sodium soy sauce, divided
⅓ cup (80 ml) water, divided
2 tablespoons (30 ml) oyster sauce
1 tablespoon (15 ml) toasted sesame oil
1 tablespoon (12 g) packed brown sugar
1 tablespoon (8 g) cornstarch, divided
1 tablespoon (15 ml) neutral cooking oil, such as canola, divided
3 cloves garlic (about 9 g), finely minced
1 teaspoon (5 g) finely grated fresh ginger
¼ teaspoon black pepper
2 teaspoons (10 ml) rice vinegar
2 teaspoons (6 g) sesame seeds, optional
4 cups (about 600 g) cooked rice, for serving

Instructions

Slice the beef. Pat the steak dry and cut it across the grain into strips about ¼ inch (6 mm) thick. If the steak is difficult to slice thinly, place it in the freezer for 15 minutes first; it should firm up but not freeze solid. Cutting across the grain shortens the muscle fibers and helps the beef eat tender.
Season the steak. In a medium bowl, toss the beef with 1 tablespoon (15 ml) soy sauce, 1 tablespoon (15 ml) water, 1 teaspoon (3 g) cornstarch, and the black pepper. Set aside while preparing the remaining ingredients, about 10 minutes. This short coating helps the beef brown and keeps the slices from drying out.
Mix the sauce. In a small bowl, whisk together the remaining 2 tablespoons (30 ml) soy sauce, oyster sauce, sesame oil, brown sugar, remaining ⅓ cup (80 ml) water, remaining 2 teaspoons (5 g) cornstarch, and rice vinegar. Stir until the cornstarch is dissolved. Keep the sauce nearby; it thickens quickly once it reaches the hot pan.
Cook the broccoli. Heat a large skillet or wok over medium-high heat. Add ½ tablespoon (7 ml) neutral oil and the broccoli. Stir-fry for 2 minutes, then add 2 tablespoons (30 ml) water and cover the pan for 2 to 3 minutes, until the florets are bright green and crisp-tender. Transfer the broccoli to a plate. If the pan is small, cook in batches so the broccoli steams rather than browns unevenly.
Sear the beef. Return the pan to high heat and add the remaining ½ tablespoon (7 ml) oil. Spread the beef in one layer, working in batches if needed. Let it sear undisturbed for about 1 minute, then stir-fry for 1 to 2 minutes more, just until browned. Use a food thermometer to check the thickest pieces: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. Remove the beef to the plate with the broccoli and allow it to rest for 3 minutes.
Finish the stir-fry. Lower the heat to medium and add the garlic and ginger to the pan. Stir for about 20 seconds, just until fragrant; do not let the garlic burn. Give the sauce another whisk, pour it into the pan, and stir for 1 to 2 minutes until glossy and thick enough to coat a spoon. Return the beef and broccoli, including any juices, and toss for about 1 minute to warm and coat everything. Serve right away over cooked rice, with sesame seeds if desired.

Tips

Cut across the grain. Look for the direction of the long muscle fibers and slice across them, not parallel. Thin, even pieces cook fast and are easier to chew.
Keep the pan hot and uncrowded. Too much beef at once releases moisture and stews instead of searing. Cook in batches and return everything to the pan only when the sauce is ready.
Adjust the salt carefully. Soy and oyster sauces vary in saltiness. Low-sodium soy sauce gives you more control; taste the sauce before adding the beef and use a splash of water if it seems too salty.
Use a practical oyster-sauce substitute if needed. Hoisin sauce works in the same quantity, but is sweeter and less savory, so reduce the brown sugar to 1 teaspoon (4 g). For a shellfish-free option, use a vegetarian mushroom stir-fry sauce; its flavor will be earthier.

Serving Suggestions

Serve the beef and broccoli hot over steamed white or brown rice, which catches the glossy sauce. Noodles also work: toss the finished stir-fry with cooked lo mein or rice noodles and a spoonful of water if the sauce needs loosening. For a simple side, add sliced cucumber, a light cabbage salad, or steamed edamame. Keep any extra sauce with the meat and vegetables rather than pouring it over the whole serving platter if you expect leftovers.

Variations

For a little heat, stir ½ teaspoon (1 g) red pepper flakes into the garlic and ginger, or finish with chili crisp at the table. Add thinly sliced red bell pepper or carrots with the broccoli, allowing an extra minute or two for firm vegetables. For a gluten-free version, use tamari in place of soy sauce and choose oyster sauce or its substitute labeled gluten-free; check labels on all sauces. A leaner cut such as top sirloin can replace flank steak, but slice it thinly across the grain and avoid overcooking. For a vegetarian plate, swap the beef for 14 oz (400 g) pressed extra-firm tofu, sear it until golden, and use a suitable vegetarian stir-fry sauce.

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. Reheat only the portion you plan to eat in a skillet over medium heat with a tablespoon or two of water, stirring until steaming hot; check that leftovers reach 165°F (74°C). A microwave also works: cover loosely, heat in short intervals, and stir between intervals to warm evenly. Freeze leftovers in a suitable airtight container for up to 2 months for best quality, then thaw in the refrigerator before reheating. The broccoli will soften after freezing and reheating.

Frequently Asked Questions

What is the best cut of beef for beef and broccoli?
Flank steak is a dependable choice because it slices into thin strips and cooks quickly. Flat iron or top sirloin also work. Whichever cut you use, slice across the grain and keep the pieces thin so they do not need prolonged cooking.

Can I make the sauce ahead?
Yes. Whisk it together up to 2 days ahead and refrigerate it in a covered container. Cornstarch settles, so whisk thoroughly again just before pouring it into the pan. Do not add the sauce to the hot pan until the beef and broccoli are nearly ready.

Why did my sauce turn lumpy?
Usually the cornstarch was not fully dissolved, or the sauce was not stirred as it thickened. Mix it well while cold, whisk again before adding it, and stir continuously once it reaches the hot pan. If it becomes too thick, stir in water a tablespoon (15 ml) at a time.

Can I use frozen broccoli?
Yes, but thaw it and drain it well first; excess water can dilute the sauce and prevent browning. Pat it dry, then cook it briefly in a hot pan without the covered steaming step. It may be softer than fresh broccoli, so add it back only long enough to heat through.

Can I prepare this without a wok?
Yes. A large, heavy skillet works well. A wok is not essential, but the wide cooking surface and high heat make it easier to sear ingredients quickly. If your skillet is not large enough to hold the beef in one layer, cook in batches.

How do I know when the beef is done?
Check a thick piece with a food thermometer rather than relying only on color. The USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C), followed by a 3-minute rest. Thin strips cook quickly, so measure promptly and avoid leaving them in the pan while the sauce reduces.

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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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