Better-Than-Takeout Beef and Broccoli (Video) – Chinese Chef Techniques Revealed
Beef and Broccoli is such a staple on Chinese restaurant menus across North America — and for good reason. The beef is tender and flavorful, and the broccoli soaks up every drop of the savory, umami-rich sauce. It’s one of those dishes that makes eating vegetables feel effortless and satisfying.
It’s so beloved that I’ve even started seeing it pop up in Cantonese restaurants and fast food shops back in China. While it’s not traditionally Chinese, its popularity has made it a global comfort food. Plus, it’s quick, easy to make, and becomes a complete meal with just a warm bowl of rice.
A Twist on a Classic Beef and Broccoli
The original version of this dish is actually beef with gai lan (Chinese broccoli), a leafy, slightly bitter green with thick stems. While delicious, I personally prefer broccoli for this dish. The florets do an incredible job soaking up the sauce, giving every bite a burst of flavor.
I use several techniques I’ve learned from Chinese chefs, but I also make a few adjustments. For example, I reduce the amount of liquid in the sauce. That way, you don’t need to add as much cornstarch to thicken the sauce as they will be absorbed by the broccoli. I find that overly thickened sauces with too much cornstarch tend to clump up and taste greasy once they cool, which really takes away from the overall flavor of the dish.
I rely on stir-frying techniques to bring out the best in each ingredient. Here’s a breakdown of how I make beef and broccoli:
Chef’s Secrets for Perfect Beef and Broccoli
1. Velveting the Beef
One key technique in Cantonese cooking is velveting — a method that keeps meat tender even if slightly overcooked. Baking soda plays an important role here. It breaks down the beef fibers to keep the meat soft and tender. But be careful: too much can leave a weird aftertaste. I recommend no more than 3g of baking soda per 500g of beef. A little goes a long way.
The baking soda and salt help the beef absorb more marinade. At first, it may seem like there’s too much liquid, but after massaging it in, the beef drinks it all up and becomes plump and juicy. The cornstarch then coats the beef, creating a barrier that slows down heat transfer, helping the beef cook more gently and evenly.
2. Stir-Frying the Beef
Start by heating a generous amount of oil in a hot wok or pan. Spread the beef in a single layer and let it sear undisturbed for about 30 – 60 seconds until slightly charred. Then flip and stir-fry until it’s mostly cooked. Don’t worry if there’s still a little pink. The beef will continue to cook from the residual heat and will be fully done after stir-frying it again with the broccoli.
If you used baking soda in the marinade, the beef will stay tender even if slightly overcooked. But if you skipped it, be extra careful not to overcook, as the beef will tighten up and become tough.
3. Blanching the Broccoli
I like to blanch the broccoli in salted, boiling water with a splash of oil for 30 seconds to 1 minute, depending on your preferred texture. This quick blanch keeps the broccoli vibrant green, helps it cook evenly, and also gets rid of any hidden dirt trapped in the florets. Trust me, broccoli can be sneaky like that!
How to Make Beef and Broccoli
Ingredients
- 12 oz (340g) flank steak, thinly sliced against the grain
- 1 head broccoli, cut into florets
- ½ tbsp ginger, minced
- 2 cloves garlic, minced
- 3 tbsp neutral oil (for cooking)
- 1 tsp sesame oil (to finish)
Marinade:
- ½ tsp baking soda
- ⅛ tsp salt (optional)
- 1 tsp sugar
- 1 tbsp soy sauce
- ½ tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tbsp cornstarch
- 2 tbsp water
- ½ tbsp oil (to lock in moisture)
Sauce:
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- ½ tbsp oyster sauce
- 1 tbsp Shaoxing wine
- ½ tsp sugar
- ¼ tsp white pepper
- 1 tsp cornstarch
- 3 tbsp water
Instructions
1. Marinate the Beef:
Slice the beef thinly against the grain. Soak it in water for 5 minutes, then squeeze out the excess water to remove myoglobin, which helps reduce any unpleasant or metallic taste. In a large bowl, add all the marinade ingredients to the beef. Massage well until the liquid is fully absorbed and the beef looks plump and glossy. Add ½ tbsp oil at the end and mix into the beef to lock in the moisture. Let it marinate for 20 minutes.
2. Make the Sauce:
In a small bowl, mix all the sauce ingredients. Set aside.
3. Blanch the Broccoli:
Bring a pot of water to a boil. Add a pinch of salt and a splash of oil. Blanch broccoli florets for 30–60 seconds, then drain and set aside.
4. Cook the Beef:
Heat 2–3 tbsp of oil in a wok or skillet over medium-high heat. Add the beef in a single layer and let it sear for 30–60 seconds without moving. Stir-fry until the beef is mostly cooked, then remove from the pan and drain any excess oil.
5. Finish the Stir-Fry:
In the same pan, add a little more oil if needed. Sauté the ginger and garlic for 30 seconds until fragrant. Add the broccoli and stir-fry for another 30 seconds. Return the beef to the pan, pour in the sauce, and stir-fry everything over high heat until the sauce thickens and coats all the ingredients, about 1 minute.
6. Serve:
Drizzle with 1 tsp sesame oil, give it a final toss, and serve immediately over steamed rice.
Here are a couple more Cantonese-style favorites that are quick to make and seriously satisfying:
– Velvety Scrambled Eggs with Shrimp (滑蛋虾仁)
– Beef Chow Fun (干炒牛河)
Looking for more authentic recipes? Be sure to follow me on Pinterest, Instagram, Tiktok and Youtube!
Beef and Broccoli
Equipment
- 1 Wok or pan
Ingredients
- 12 oz 340g flank steak, thinly sliced against the grain
- 1 head broccoli cut into florets
- ½ tbsp ginger minced
- 2 cloves garlic minced
- 3 tbsp neutral oil for cooking
- 1 tsp sesame oil to finish
Marinade:
- ½ tsp baking soda
- ⅛ tsp salt optional
- 1 tsp sugar
- 1 tbsp soy sauce
- ½ tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tbsp cornstarch
- 2 tbsp water
- ½ tbsp oil to lock in moisture
Sauce:
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- ½ tbsp oyster sauce
- 1 tbsp Shaoxing wine
- ½ tsp sugar
- ¼ tsp white pepper
- 1 tsp cornstarch
- 3 tbsp water
Instructions
- Slice the beef thinly against the grain. Soak it in water for 5 minutes, then squeeze out the excess water to remove myoglobin, which helps reduce any unpleasant or metallic taste.
- In a large bowl, add all the marinade ingredients to the beef. Massage well until the liquid is fully absorbed and the beef looks plump and glossy. Add ½ tbsp oil at the end and mix into the beef to lock in the moisture. Let it marinate for 20 minutes.
- In a small bowl, mix all the sauce ingredients. Set aside.
- Bring a pot of water to a boil. Add a pinch of salt and a splash of oil. Blanch broccoli florets for 30–60 seconds, then drain and set aside.
- Heat 2–3 tbsp of oil in a wok or skillet over medium-high heat. Add the beef in a single layer and let it sear for 30–60 seconds without moving. Stir-fry until the beef is mostly cooked, then remove from the pan and drain any excess oil.
- In the same pan, add a little more oil if needed. Sauté the ginger and garlic for 30 seconds until fragrant. Add the broccoli and stir-fry for another 30 seconds. Return the beef to the pan, pour in the sauce, and stir-fry everything over high heat until the sauce thickens and coats all the ingredients, about 1 minute.
- Drizzle with 1 tsp sesame oil, give it a final toss, and serve immediately over steamed rice.
