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Restaurant-Style Beef and Broccoli Stir Fry

I could not be more excited to share my recipe for restaurant-style beef and broccoli stir fry!

I’ve loved it since I was a little kid and this is the best way to make it at home.

It features tender beef, al dente broccoli and a rich brown sauce served over rice and is so yummy!

Restaurant-Style Beef & Broccoli in bowls.

How to make restaurant-style beef & broccoli stir fry

  • Egg white: This will be used to “velvet” the beef so it’s super tender.
  • Rice wine or mirin: Preferably mirin, but if you can’t find it, use rice wine.
  • Cornstarch: To thicken the sauce.
  • Beef: Beef top loin or flank steak work best, as they’re tender and cook quickly.
  • Beef stock: Will be the base of the rich brown sauce.
  • Oyster sauce: This will also add a richness to the sauce.
  • Soy sauce: For that trademark umami.
  • Brown sugar: To tame the acidity of the other sauce ingredients.
  • Toasted sesame oil: Just a little bit for that rich sesame flavor.
  • Broccoli: Cut into florets.
  • Ginger and garlic: Can’t live without these aromatics!
  • Rice, sesame seeds and green onion: For serving.
Broccoli on marble board.

Step-by-Step Instructions

  1. In a medium glass mixing bowl, whisk together egg white, rice wine, 1 tablespoon cornstarch and salt until thoroughly combined.
  2. Add strips of beef and toss to combine.
  3. Marinate for about 30 minutes in the refrigerator.
  4. In a separate bowl, whisk together beef stock, oyster sauce, rice wine, soy sauce, brown sugar and sesame oil.
  5. Vigorously whisk in remaining 1 tablespoon cornstarch until smooth. Set aside.
  6. Heat oil to medium-high in a large skillet or wok.
  7. In batches, sauté marinated beef strips for 1-2 minutes, flipping once, until browned and crispy on all edges.
  8. Remove cooked beef and place on a paper towel-lined plate.
  9. Add broccoli florets to the hot skillet or wok and sauté 3-4 minutes, until just tender, stirring frequently.
  10. Stir in ginger and garlic and sauté an additional 30-60 seconds.
  11. Pour sauce into the wok or skillet and simmer 1-2 minutes, until thickened.
  12. Serve over cooked rice and top with sesame seeds and green onion.
Beef flank steak in a bowl.

Recipe Substitutions and Alterations

  • For the rice wine: Use rice wine or mirin. Do not swap for rice wine vinegar. If you can’t find rice wine or mirin at the grocery store, you can order them on Amazon.
  • For the beef: Use top loin or flank steak and slice it very, very thin.
  • For the soy sauce: Use low sodium soy sauce or tamari.
  • For the broccoli: Use pre-cut florets or cut a head into bite-sized pieces.

Nutrition Considerations

  • To make it gluten free: Use tamari instead of soy sauce.
    • Get gluten free oyster sauce.
  • To make it dairy free: This recipe does not contain dairy.
  • To make it nut free: This recipe does not contain nuts.
    • It does contain sesame.
  • To make it egg free: Skip the egg whites in the marinade.
Restaurant-Style Beef & Broccoli in bowls.

Recipes I know you’ll love:

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Restaurant-Style Beef and Broccoli Stir Fry

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Better-than-takeout Restaurant-Style Beef & Broccoli served with rice, sesame seeds and green onion.

  • Author: Julie Andrews
  • Prep Time: 15 min
  • Cook Time: 25 min
  • Total Time: 40 min
  • Yield: Serves 4
  • Category: Dinner
  • Method: Stove-Top
  • Cuisine: Chinese

Ingredients

Scale
  • 1 egg white
  • 1 tablespoon rice wine (or mirin)
  • 2 tablespoons cornstarch, divided
  • ¼ teaspoon coarse salt
  • 1-pound beef top loin or flank steak, thinly sliced against the grain
  • ½ cup unsalted beef stock
  • 2 tablespoons oyster sauce
  • 2 tablespoons rice wine (or mirin)
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon toasted sesame oil
  • 3 tablespoons oil
  • 1 medium head broccoli, cut into florets (about 34 cups)
  • 2-inch piece ginger, peeled and minced
  • 23 cloves garlic, peeled and minced
  • Cooked rice, sesame seeds and sliced green onion, for serving

Instructions

  1. In a medium glass mixing bowl, whisk together egg white, rice wine, 1 tablespoon cornstarch and salt until thoroughly combined. Add strips of beef and toss to combine. Marinate for about 30 minutes in the refrigerator.
  2. In a separate bowl, whisk together beef stock, oyster sauce, rice wine, soy sauce, brown sugar and sesame oil. Vigorously whisk in remaining 1 tablespoon cornstarch until smooth. Set aside.
  3. Heat oil to medium-high in a large skillet or wok. In batches, sauté marinated beef strips for 1-2 minutes, flipping once, until browned and crispy on all edges.  Remove cooked beef and place on a paper towel-lined plate.  Add broccoli florets to the hot skillet or wok and sauté 3-4 minutes, until just tender, stirring frequently. Stir in ginger and garlic and sauté an additional 30-60 seconds.
  4. Pour sauce into the wok or skillet and simmer 1-2 minutes, until thickened.
  5. Serve over cooked rice and top with sesame seeds and green onion.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 453
  • Sugar: 7g
  • Sodium: 1008mg
  • Fat: 19g
  • Saturated Fat: 3g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 2g
  • Protein: 29g
  • Cholesterol: 54mg

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