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!

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.

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.
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.
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.
Pour sauce into the wok or skillet and simmer 1-2 minutes, until thickened.
Serve over cooked rice and top with sesame seeds and green onion.

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.

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.

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

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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.
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.
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.
Pour sauce into the wok or skillet and simmer 1-2 minutes, until thickened.
Serve over cooked rice and top with sesame seeds and green onion.