Cantonese Beef & Broccoli
FAQ
Can I use a different cut of beef?
Yes, flank steak is best, but sirloin or skirt steak also work if sliced very thin against the grain.
Do I need to blanch the broccoli?
Not required, but it helps keep it bright green and crisp-tender like takeout style.
Can I make this ahead of time?
You can prep everything ahead, but it’s best cooked fresh so the beef stays tender and the broccoli stays crisp.
Why is my beef chewy?
Usually it’s either sliced too thick or overcooked. High heat + quick cooking is key.
Chef’s Tips
- Use high heat the entire time for proper wok flavour and searing
- Slice beef very thin against the grain for tenderness
- Cook beef in batches so it sears instead of steaming
- Don’t overcook the broccoli, keep it bright and slightly crisp
- Let the sauce reduce slightly so it becomes glossy and clings properly
- Add onions before aromatics if using, they build natural sweetness
Cantonese Beef & Broccoli
This is my go-to “better than takeout” beef and broccoli. Tender beef, crisp broccoli, onions and that glossy savoury sauce that coats everything just right. It’s all about soy, garlic, ginger, and a touch of sweetness. Simple ingredients, big flavour. No fuss, just a good weeknight stir-fry that delivers everytime. Serve it over rice and dig in!
Equipment
- Wok or large pan
Ingredients
Stir-Fry
- 1 lb flank steak sliced thin against the grain (about ¼ inch strips)
- ¼ tsp baking soda
- 2 tbsp water
- 2 tsp vegetable oil
- 3 cups broccoli florets
- 1 small onion thick sliced (optional but recommended)
- 2-3 tbsp vegetable oil divided
- 2 cloves garlic minced
- ¼ tsp ginger grated
- white sesame seeds for garnish (optional)
Sauce
- ⅔ cup chicken broth warm
- 1½ tbsp soy sauce
- 1 tbsp oyster sauce
- 1–1½ tsp sugar
- ¼ tsp white pepper
Slurry
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- In a bowl mix sliced beef with baking soda and water. Massage well until evenly coated and let rest for 20–30 minutes.
- Rinse thoroughly under cold running water to remove all of the baking soda, drain well and completely pat dry with paper towels.
- Add 2 tsp of vegetable oil, mix lightly to coat and set aside.
- in a bowl combine broth, soy sauce, oyster sauce, sugar, and white pepper, and set aside
- Bring a pot of water to a boil and blanch broccoli 30–60 seconds, drain and set aside. (see notes for texture guide)
- Heat wok or large pan over high heat. Add 2 tbsp of oil and sear beef in in a single layer (work in batches if needed). Sear quickly until browned but not over cooked. Remove from wok/pan and set aside.
- Reduce heat slightly to medium-high. Add a small splash of oil if needed.
- Add onions to wok, stir-fry for 2 minutes until slightly softened and lightly golden at edges.
- Add garlic and ginger, stir 10–15 seconds until fragrant.
- Pour in the prepared sauce mixture, and bring to a light simmer.
- Stir the cornstarch slurry, teh slowly add it into the sauce while stirring, cook 20–40 seconds until glossy and lightly thickend.
- Return beef ( with any juices) and broccoli to the wok, toss over medium-high heat until evenly coated and hot.
- Serve immediately with steamed rice or noodles and a sprinkle of sesame seeds.
- Enjoy!
Notes
Broccoli texture guide:
- 30 sec blanch = crisp-tender
- 60 sec blanch = softer, “restaurant-style”
- Beef slicing tip: Partially freezing the beef makes it much easier to slice thinly and cleanly.
- Thickening the Sauce: If the sauce is too thin, turn up the heat to allow it to reduce a little more.
- Thinning the Sauce: If the sauce becomes too thick, stir in a bit more chicken stock until it reaches your desired consistency.
- Variations: You can substitute beef with chicken, shrimp, or tofu for a different protein option.
- Vegetable Add-ins: Add other vegetables like bell peppers, snap peas, or carrots to make the dish more colorful and nutrient-packed.
Leftovers
- Fridge: Store up to 3 days in an airtight container.
- Freezer: Freeze up to 2 months (broccoli texture will soften).
- Reheating: Reheat in a hot pan with a splash of water or broth to loosen sauce.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife
