Aug 25 2026
Restaurants›Asian Paradise›Broccoli Beef Recipe

Broccoli Beef Recipe

Inspired by Asian Paradise
Time40m
Serves4

Make Broccoli Beef Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & Sauce

Beef

Vegetables & Aromatics

For Stir-Frying

Method

Marinade & Sauce

  1. 1

    Make the sauce

    In a bowl, whisk together 3/4 cup low-sodium soy sauce, 2 tablespoons oyster sauce, 1 tablespoon brown sugar, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, 1/2 cup beef or chicken stock, and 1 teaspoon sesame oil until smooth. Set aside.

Beef

  1. 2

    Prep and marinate the beef

    Slice 1 lb flank steak thinly against the grain into 1/8- to 1/4-inch slices. Place in a bowl and add 1 tablespoon light soy sauce, 1 tablespoon cornstarch, 1 teaspoon vegetable oil and (optional) 1/4 teaspoon baking soda if you want extra tenderness. Toss to coat evenly and let rest 15–20 minutes while you prepare the rest (or up to 1 hour in fridge).

  2. 3

    If you prefer a velvety exterior, stir 1 tablespoon cornstarch into 2 tablespoons cold water to make a slurry, toss the marinated beef with the slurry until lightly coated, then briefly blanch in simmering (not rolling boil) water for 20–30 seconds until the surface turns opaque. Immediately drain and spread on a tray. Pat a little dry before stir-frying. Alternatively, you can skip blanching and stir-fry directly.

Vegetables & Aromatics

  1. 4

    Blanch the broccoli

    Bring 2 cups water to a boil in a medium pot with 1/4 teaspoon salt. Add 4 cups broccoli florets and blanch 1 minute until bright green and slightly tender. Immediately transfer broccoli to an ice bath (or run under cold water) to stop cooking. Drain and set aside.

  2. 5

    Prep aromatics

    Mince 3 cloves garlic, mince 1 tablespoon fresh ginger, and thinly slice 2 green onions on the bias. These will be added during the stir-fry.

Stir-Frying & Assembly

  1. 6

    Heat the wok

    Heat a large wok or heavy skillet over high heat until very hot, about 1–2 minutes. Add 2 tablespoons neutral oil and swirl to coat.

  2. 7

    Cook the beef

    Add the marinated (and velveted if applicable) beef in a single layer, working in batches if necessary so pieces don’t crowd. Stir-fry 1–2 minutes until the edges just brown and the beef is about 80% cooked. Remove beef to a plate and keep warm.

  3. 8

    Aromatics and sauce

    Return the wok to high heat, add a touch more oil if needed, then add the minced garlic and ginger. Stir-fry 10–15 seconds until fragrant (don’t burn). Pour in the prepared sauce, bring to a simmer and cook 30–45 seconds until slightly thickened and glossy. Taste and adjust seasoning — add up to 1 teaspoon sugar or a pinch salt if needed.

  4. 9

    Combine and finish

    Add the drained blanched broccoli and the cooked beef back into the wok. Toss everything in the sauce for 1–2 minutes until the broccoli is heated through and the beef is fully cooked. If sauce is too thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water and add while stirring to thicken; cook 30–60 seconds until glossy. Finish with 1/2 teaspoon sesame oil and the sliced green onions; toss to combine.

  5. 10

    Serve

    Transfer to a serving plate and serve immediately over steamed rice or with noodles.

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