Weeknight wok
Restaurant-Style Beef & Broccoli
Thin slices of tender beef and crisp broccoli in a savory brown garlic sauce — faster than waiting for delivery.
Prep20 min
Cook10 min
Total30 min
Serves4
Gear: Wok or 12-inch skillet
The restaurant secret
The secret to the silky beef in restaurant stir-fries is a technique called velveting: coating thin slices in a little cornstarch and baking soda before cooking. It tenderizes the meat and helps the sauce cling. Cook in a very hot pan and in batches so the beef sears instead of stewing.
How to make it
- Toss the beef with the marinade ingredients and let it sit for 15 minutes. Whisk the sauce ingredients together in a bowl.
- Heat 1 tbsp oil in the wok over high heat. Add the broccoli with 2 tbsp water, cover and steam-fry for 2–3 minutes until bright green and crisp-tender. Transfer to a plate.
- Add the remaining oil. Spread half the beef in a single layer and sear for 1 minute per side; remove and repeat with the rest.
- Lower the heat to medium, add the garlic and ginger and stir for 20 seconds. Pour in the sauce and stir until it bubbles and thickens.
- Return the beef and broccoli to the pan and toss for 30 seconds to coat. Serve right away over rice.
Technique tip
Velveting with a pinch of baking soda raises the meat's pH, which keeps it tender during high-heat cooking. Use only a small amount — too much can taste soapy.
Swaps & options
- Sirloin or skirt steak also work well; slice against the grain.
- Add sliced onions or snow peas with the broccoli.
Serve it with
- Serve with steamed jasmine rice or lo mein noodles.
- Leftovers reheat well in a skillet for 2–3 minutes.
Safety & allergens: Beef strips cooked in a stir-fry should be cooked through; USDA recommends 145°F for whole cuts. Oyster sauce contains shellfish; soy sauce contains soy and usually wheat. Always check ingredient labels. See our disclaimer.
This is an original home recipe inspired by a popular restaurant style. Tasty Food Deal is not affiliated with any restaurant.