This Beef and Broccoli Stir Fry is a quick, weeknight-friendly version of the classic Chinese-American takeout dish, inspired by the bold flavors Chef Jet Tila is known for. It delivers tender, juicy beef, crisp-tender broccoli, and a glossy, savory-sweet sauce that coats every bite. The key is a hot wok, a simple marinade, and a sauce that comes together in minutes—making it faster than delivery and far more satisfying.
Ingredients
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 1 lb (450 g) broccoli crowns, cut into small florets (about 4 cups)
- 3 tablespoons (45 ml) oyster sauce
- 2 tablespoons (30 ml) low-sodium soy sauce
- 1 tablespoon (15 ml) Shaoxing wine or dry sherry (optional)
- 1 teaspoon (5 ml) toasted sesame oil
- 1 teaspoon (5 g) granulated sugar
- 1/2 cup (120 ml) low-sodium beef broth or water
- 2 teaspoons (6 g) cornstarch
- 3 cloves garlic, minced
- 1 tablespoon (15 ml) fresh ginger, grated
- 2 tablespoons (30 ml) vegetable or canola oil, divided
- 1/4 teaspoon (1.5 g) white pepper (optional)
- Cooked white rice, for serving
Instructions
- Prep the beef: In a medium bowl, toss the sliced beef with 1 tablespoon (15 ml) of the vegetable oil and a pinch of white pepper (if using). Let it sit at room temperature while you prepare the sauce and broccoli.
- Make the sauce: In a small bowl, whisk together the oyster sauce, soy sauce, Shaoxing wine (if using), sesame oil, sugar, beef broth, and cornstarch. Set aside.
- Blanch the broccoli: Bring a small pot of water to a boil. Add the broccoli florets and cook for 1 minute. Drain immediately and rinse under cold water to stop cooking. Pat dry with a clean kitchen towel. (This step keeps the broccoli bright green and crisp.)
- Heat the wok: Place a wok or large skillet over high heat until it just starts to smoke. Add the remaining 1 tablespoon (15 ml) of vegetable oil and swirl to coat.
- Cook the beef: Add the beef in a single layer (work in batches if needed). Let it sear undisturbed for 1-2 minutes until browned on one side, then stir-fry for another 1-2 minutes until just cooked through. Transfer the beef to a plate. The beef is safe to eat when it reaches a USDA FSIS safe minimum internal temperature of 145°F (63°C) for whole cuts, followed by a 3-minute rest.
- Aromatics: Reduce the heat to medium. Add the garlic and ginger to the wok and stir-fry for 15-20 seconds until fragrant, being careful not to burn them.
- Add sauce and broccoli: Give the sauce a quick stir (cornstarch settles), then pour it into the wok. Add the blanched broccoli. Stir-fry for 1-2 minutes until the sauce thickens and coats the broccoli.
- Combine and serve: Return the beef and any accumulated juices to the wok. Toss everything together for another minute until the beef is heated through and the sauce is glossy. Serve immediately over steamed rice.
Tips
- Slice beef thinly: For easier slicing, freeze the steak for 15-20 minutes before cutting. Always slice against the grain to shorten the muscle fibers, which makes the beef more tender.
- Don’t overcrowd the wok: If you add too much beef at once, it will steam instead of sear. Cook in batches if necessary to get a good brown crust.
- Adjust sauce consistency: If the sauce becomes too thick, add a splash of water or broth. If it’s too thin, mix a teaspoon of cornstarch with a tablespoon of water and stir it in.
- Substitutions: No oyster sauce? Use hoisin sauce mixed with a splash of fish sauce. No Shaoxing wine? Dry sherry or even a bit of apple juice works. For a gluten-free version, use tamari instead of soy sauce and ensure your oyster sauce is gluten-free.
Serving Suggestions
Serve this beef and broccoli over steamed jasmine rice or brown rice. For a low-carb option, serve over cauliflower rice or alongside a simple cucumber salad. A sprinkle of sesame seeds and sliced green onions adds a fresh finish. This dish also pairs well with a side of egg rolls or hot and sour soup.
Variations
- Spicy: Add 1-2 teaspoons of sriracha or chili garlic sauce to the sauce mixture for a kick.
- Vegetarian: Replace the beef with 1 lb (450 g) of firm tofu, pressed and cubed. Sear the tofu until golden before adding the sauce and broccoli. Use vegetable broth and a vegetarian oyster sauce (or mushroom sauce).
- Chicken: Substitute boneless, skinless chicken thighs, sliced thin. Cook until the chicken reaches a USDA FSIS safe minimum internal temperature of 165°F (74°C).
- Add mushrooms: Sliced shiitake or cremini mushrooms add an earthy flavor; stir-fry them with the aromatics.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The dish will keep for up to 3-4 days. To reheat, place it in a skillet over medium heat with a splash of water or broth, stirring until heated through. Alternatively, microwave in 30-second bursts, stirring in between. Avoid overcooking, as the beef can become tough. The broccoli will soften upon reheating, so it’s best enjoyed fresh, but still tasty as leftovers.
Frequently Asked Questions
Can I use frozen broccoli? Yes, but thaw it first and pat it very dry. You can skip the blanching step and add the frozen broccoli directly to the wok, but expect it to release more water, which may thin the sauce. Cook a minute or two longer to evaporate the excess liquid.
What cut of beef is best? Flank steak and sirloin are ideal because they are relatively lean and become tender when sliced thin and cooked quickly. Skirt steak also works. Avoid tough cuts like chuck, which need long braising.
Why is my beef tough? The most common reasons are slicing with the grain (instead of against), overcooking, or overcrowding the pan. Slice thinly against the grain, cook over high heat for only a few minutes, and don’t skip the resting time after searing.
Can I make this ahead of time? You can prep the sauce and blanch the broccoli a day ahead. Store them separately in the fridge. The beef should be sliced and marinated just before cooking for the best texture.
Is this recipe authentic Chinese food? Beef and broccoli is a classic Chinese-American dish, not a traditional Chinese recipe. This version is inspired by Jet Tila’s style, which emphasizes bold flavors and quick cooking—it’s a delicious fusion, not a claim to authenticity.
How do I get the sauce to coat the beef and broccoli? Make sure the sauce is well-mixed before adding it to the wok, and let it simmer for a minute or two to activate the cornstarch. Tossing the beef and broccoli in the sauce while it’s still bubbling helps it adhere.
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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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