This recipe recreates the signature sweet-savory sauce from PF Chang’s famous Beef and Broccoli. It balances oyster sauce, soy sauce, and a touch of sugar with garlic and ginger, thickened just enough to cling to tender beef and crisp broccoli. You’ll get that glossy, restaurant-quality finish at home in about 30 minutes.
Ingredients
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 1 lb (450 g) broccoli crowns, cut into florets
- 2 tablespoons (30 ml) vegetable oil, divided
- 1/4 cup (60 ml) oyster sauce
- 2 tablespoons (30 ml) low-sodium soy sauce
- 1 tablespoon (15 ml) Chinese rice wine (Shaoxing) or dry sherry
- 1 tablespoon (15 g) brown sugar
- 1/2 cup (120 ml) low-sodium beef broth
- 1 tablespoon (8 g) cornstarch
- 2 cloves garlic, minced
- 1 teaspoon (5 g) fresh ginger, grated
- 1/4 teaspoon (1.5 g) white pepper (optional)
- Steamed rice, for serving
Instructions
- In a small bowl, whisk together oyster sauce, soy sauce, rice wine, brown sugar, beef broth, and cornstarch until the sugar and cornstarch are dissolved. Set aside.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until shimmering. Add the broccoli florets and stir-fry for 2–3 minutes until bright green and slightly charred. Remove to a plate.
- Add the remaining 1 tablespoon oil to the wok. Add the sliced beef in a single layer (work in batches if needed). Let sear undisturbed for 1–2 minutes, then stir-fry until just browned, about 2–3 minutes total. The beef should reach a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer; then let it rest for 3 minutes before combining.
- Push the beef to one side of the wok. Add garlic and ginger to the empty space and stir-fry for 30 seconds until fragrant.
- Pour the sauce mixture into the wok. Stir constantly; it will thicken quickly, about 1–2 minutes. If too thick, add a splash of water or broth.
- Return the broccoli to the wok. Toss everything to coat in the sauce. Cook for another minute until the broccoli is heated through and the sauce is glossy.
- Serve immediately over steamed rice.
Tips
- Slice beef thinly and against the grain: This makes it tender. For easier slicing, freeze the steak for 15–20 minutes before cutting.
- Don’t overcook the broccoli: It should be crisp-tender. The residual heat from the sauce will finish cooking it.
- Adjust sweetness: If you prefer a less sweet sauce, reduce the brown sugar to 2 teaspoons. For extra heat, add a pinch of red pepper flakes.
- Substitutions: No oyster sauce? Use hoisin sauce plus a dash of fish sauce, but expect a slightly different flavor. Gluten-free? Use tamari instead of soy sauce and ensure your oyster sauce is GF.
Serving Suggestions
Serve this beef and broccoli over steamed jasmine or white rice. For a complete meal, add a side of egg rolls or hot and sour soup. Garnish with sesame seeds or sliced green onions if desired.
Variations
- Chicken: Substitute 1 lb of chicken breast or thigh, sliced. Cook until the chicken reaches 165°F (74°C) safe minimum internal temperature.
- Vegetarian: Replace beef with extra-firm tofu (cubed and pan-fried) or tempeh. Use mushroom-based oyster sauce or hoisin sauce.
- Spicy: Add 1–2 teaspoons of chili garlic sauce or sriracha to the sauce mixture.
- Extra veggies: Add sliced bell peppers, snap peas, or carrots in step 2.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce, or microwave in 30-second bursts. The broccoli will soften further; for best texture, reheat gently and avoid overcooking.
Frequently Asked Questions
Can I use frozen broccoli? Yes, but thaw and pat dry thoroughly before stir-frying to avoid excess water, which will make the sauce thin.
What is the best cut of beef for this? Flank steak or sirloin are ideal because they’re tender and slice well. Skirt steak also works, but it’s a bit more chewy.
Can I make the sauce ahead of time? Yes, mix the sauce (without cornstarch) and refrigerate for up to 2 days. Add the cornstarch just before cooking to avoid lumps.
Why is my sauce lumpy? Cornstarch needs to be fully dissolved in cold liquid before heating. Whisk it thoroughly with the broth first, and make sure the broth is cold.
Can I double the recipe? Absolutely, but cook in batches to avoid overcrowding the pan, which steams rather than sears the beef.
Is this gluten-free? Not as written because of soy sauce and oyster sauce. Use tamari and a gluten-free oyster sauce substitute to make it GF.
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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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