Restaurant Beef Broccoli Recipe

When I crave something quick and satisfying, this stir-fried beef and broccoli dish is my go-to; it’s a symphony of flavors that comes together faster than my favorite playlist.

One of the dishes that I savor most is Restaurant Beef Broccoli. The flavor of the thinly sliced flank steak, fresh broccoli florets, and aromatic garlic meld together so well, complemented by the savory soy and oyster sauce.

It’s every bit as delicious as it sounds, and then some, because each bite comes with a sauteed garlic and ginger combination that takes the whole ensemble up a notch. I would gladly eat this any night of the week.

Ingredients

• Beef flank steak: High in protein and iron; supports muscle growth.
• Broccoli florets: Rich in fiber and vitamins; boosts immunity.
• Soy sauce: Adds savory umami flavor; enhances dish depth.
• Oyster sauce: Sweet and salty; thickens sauce with umami richness.
• Cornstarch: Thickens sauce; creates glossy texture.
• Sesame oil: Nutty aroma; adds richness and depth to flavors.

Ingredient Quantities

• 1 lb beef flank steak, thinly sliced against the grain
• 2 cups broccoli florets
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1 tablespoon rice wine or dry sherry
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1 teaspoon fresh ginger, minced
• 1/4 teaspoon black pepper
• 1/4 cup water (or beef broth, optional)

How to Make this

1. In a tiny bowl, combine the soy sauce, oyster sauce, cornstarch, rice wine, brown sugar, sesame oil, and black pepper. Mix until totally combined. Set aside.

2. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat until it is shimmering.

3. Introduce the garlic and ginger, stirring often, and cook for approximately 30 seconds or until aromatic.

4. Add the beef first to the skillet and quickly move it around so that all the pieces make contact with the pan’s surface. Let each piece sear for a moment, then do a little more stirring so that all the beef is cooked through. And that’s the technique: Add the beef, spread it out, let it sear, stir-fry, and set it aside.

5. Add the remaining tablespoon of vegetable oil to the same skillet. Add the broccoli florets and stir-fry for about 2 minutes.

6. Add 1/4 cup of water (or beef broth) to the pot, cover, and steam the broccoli for about 2-3 minutes or until it is tender-crisp.

7. Place the beef in the skillet and add the beef sauce mixture. Swirl in the skillet to combine and return everything to the coat mode. It’s important to make sure everything is nicely coated with the sauce.

8. Cook for 2 more minutes, stirring often, until the sauce thickens and everything is mixed together really well.

9. Take it off the heat and let it sit for a minute so the flavors can meld together.

10. Serve the broccoli and beef scalding with steamed rice or your choice of adjunct dish. Delight!

Equipment Needed

1. Knife
2. Cutting board
3. Small bowl
4. Measuring spoons
5. Measuring cups
6. Large skillet or wok
7. Spatula or wooden spoon
8. Lid for the skillet or wok
9. Stove
10. Serving plate or dish

FAQ

• Q: Can I use a different cut of beef?A: Absolutely, flank steak can be swapped for skirt steak or sirloin; either will yield very similar results.
• Q: Is there a substitute for oyster sauce?Hoisin sauce or soy sauce can be used as substitutes, with the understanding that the flavor will not be exactly the same.
• Q: Can I make this recipe gluten-free?A: To adapt this recipe, use tamari or a gluten-free soy sauce. And be sure to check that your oyster sauce is gluten-free.
• Q: How do I prepare the beef for cooking?A: For maximum tenderness, slice the beef thinly and against the grain.
• Q: What can be used instead of rice wine?Dry sherry makes a suitable replacement, or you can leave it out and not use it if you need to.
• Q: Can this dish be made vegetarian?A: Replace beef with firm tofu or meat substitutes, and use mushroom or vegetarian oyster sauce.

Restaurant Beef Broccoli Recipe Substitutions and Variations

Substituting for beef flank steak: Use sirloin or skirt steak.
For oils extracted from seeds or nuts: use canola oil or peanut oil.
For soy sauce: Substitute with tamari or liquid aminos.
To replace brown sugar: Use honey or maple syrup.
For rice wine or dry sherry: Use apple cider vinegar or white grape juice and a splash of vinegar to create an acidic substitute.

Pro Tips

1. Slice and Marinate the Beef Properly Make sure to slice the beef flank steak thinly and against the grain to ensure tenderness. Marinating the beef in part of the sauce mixture for 15-30 minutes before cooking can also enhance flavor and tenderness.

2. Cook Ingredients Separately for Best Texture When stir-frying, cook the beef and broccoli separately before combining them. This ensures that the beef is seared properly and the broccoli stays crisp-tender.

3. Use High Heat Wisely Stir-fry over high heat to achieve the best sear on the beef and to keep the vegetables crisp. Ensure your skillet or wok is well-heated before adding ingredients.

4. Broccoli Cooking Tip To retain the vibrant green color and natural crunch of broccoli, do not over-steam. Covering the skillet while steaming with a minimal amount of water helps maintain texture and color.

5. Finish with a Drizzle Just before serving, a light drizzle of sesame oil can enhance the aroma and flavor of the dish, providing that extra touch of richness.