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