Go Back

Healthy Beef and Broccoli Stir-Fry

Tender velveted beef strips and crisp-tender broccoli in a glossy, savory-sweet sauce better than your favorite takeout — ready in 25 minutes with a simple Chinese velveting technique that guarantees silky-tender beef every time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Velveted Beef
  • 1.5 lb flank steak or sirloin sliced very thin against the grain
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 0.5 tsp baking soda the secret to silky-tender beef
  • 1 tbsp neutral oil
Stir-Fry Sauce
  • 0.25 cup oyster sauce
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 0.5 cup beef broth
  • 1 tbsp sesame oil
  • 2 tsp cornstarch
  • 5 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 0.5 tsp red pepper flakes
Broccoli and Serving
  • 5 cup broccoli florets
  • 2 tbsp neutral oil for cooking
  • 2 tbsp sesame seeds
  • 3 green onions sliced
  • 4 portions steamed white or brown rice

Equipment

  • 1 Large wok or cast iron skillet
  • 2 Mixing bowls

Method
 

Velvet the Beef
  1. Slice beef very thin (1/4 inch or less) against the grain. Toss with soy sauce, cornstarch, baking soda, and oil. Let marinate 20-30 minutes at room temperature. The baking soda tenderizes the beef dramatically.
Prep and Cook
  1. Whisk together oyster sauce, soy sauce, brown sugar, beef broth, sesame oil, cornstarch, garlic, ginger, and red pepper flakes. Set aside.
  2. Bring a large pot of water to boil. Add broccoli and blanch exactly 60 seconds. Drain and rinse under cold water immediately. This keeps the broccoli vibrant green and crisp-tender.
  3. Heat a large wok or skillet over the highest heat possible until almost smoking. Add 1 tbsp oil. Add beef in a single layer — work in batches to avoid overcrowding. Sear 1-2 minutes without touching until browned. Flip, cook 30 more seconds. Remove to a plate.
  4. Reduce heat to medium. Add remaining oil if needed. Give the sauce a stir and pour into the pan. Cook, stirring constantly, until sauce thickens and becomes glossy, about 60-90 seconds.
  5. Add broccoli and beef back to the pan. Toss to coat in the sauce. Cook 30 seconds to heat through. Serve immediately over steamed rice. Garnish with sesame seeds and green onions.

Notes

Freeze the beef for 20-30 minutes before slicing for easier, thinner cuts. The baking soda velveting is the most important step — don't skip it. Cook the beef in batches to avoid overcrowding, which drops the pan temperature and prevents proper searing.