Chinese Takeout Beef and Broccoli Stir Fry
Quick stir-fried beef and broccoli with oyster sauce, soy, and cornstarch glaze. Tender marinated beef is seared until browned, then combined with steamed broccoli and a savory sauce that thickens into a glossy coating. Restaurant-style results from a home kitchen with simple pantry ingredients.
Ingredients
- 12 ounces beef stir fry, thinly sliced (preferably flat iron or flap meat cuts)
- 2 tablespoons oyster sauce, divided
- 4 teaspoons soy sauce, divided
- 1 teaspoon sugar, divided
- 3 teaspoons cornstarch, divided
- 1 clove garlic, minced or 1 teaspoon garlic powder
- 1 teaspoon olive oil, or other stir fry oil
- 1 pound broccoli, cut into bite sized pieces (approximately 2 medium crowns)
- water, as needed
Instructions
- 1
Marinate sliced beef with oyster sauce, soy sauce, sugar, cornstarch, and minced garlic for 15 minutes.
- 2
Combine remaining oyster sauce, soy sauce, sugar, cornstarch, and water in a bowl to make the sauce.
- 3
Preheat a large frying pan on medium heat for 3 to 5 minutes until a drop of water sizzles.
- 4
Add olive oil, swirl to coat, add beef and garlic, spread out, and leave undisturbed for 1 minute to sear.
- 5
Stir fry beef until both sides are browned and about 75 percent cooked through, then remove to a clean bowl.
- 6
Add broccoli to the same pan with water, cover with a lid for 2 minutes for crispness or 1 more minute for softer texture.
- 7
Remove lid, stir broccoli, add sauce to the pan, return beef, and stir fry until sauce thickens and becomes bubbly.
- 8
Push any pinkish beef pieces to the bottom of the pan during cooking, then serve.
Tips
Preheat the pan thoroughly so beef sears properly rather than steams.
Leave beef undisturbed for the first minute to develop a crust.
If sauce thickens too quickly, add water a tablespoon at a time to reach desired consistency.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop, adding water if sauce has solidified.
Marinate beef up to 8 hours. Prepare sauce and measure broccoli the morning of. Assemble and cook just before serving for best texture.
Serve over steamed rice or noodles to catch the savory sauce.
Common Mistakes
Skip preheating the pan to avoid steaming instead of searing the beef.
Do not crowd the pan when cooking beef; work in batches if needed for proper browning.
Avoid overcooking broccoli; use the lid timing cues for your texture preference.