How do you tenderize beef for stir-fry so it's not tough?

The key is slicing against the grain and using baking soda in the marinade. This breaks down tough fibers and keeps the meat juicy. Let it sit in the marinade for at least 30 minutes to allow the baking soda to work its magic.

What sauce is used in Chinese beef and broccoli?

The classic sauce blends oyster sauce, light soy sauce, dark soy sauce, sugar, and cornstarch. This combination creates a savory, slightly sweet, and thick glaze that coats every bite.

How do you thicken beef and broccoli sauce?

Use cornstarch mixed with a bit of water. Stir it into the sauce before adding it to the wok. Once heated, it thickens quickly and gives that perfect clingy texture

How do you cook broccoli for stir-fry so it stays crisp?

Boil it briefly in salted water with a splash of oil for about two minutes. Then drain it right away. This method keeps the color bright and the texture firm without turning mushy.

How to Cook Beef and Broccoli Chinese: The #1 Secret

Name: Beef and Broccoli Chinese Style That Beats Takeout
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: For the Stir-Fry; 12 oz beef, flank or sirloin recommended, sliced thinly against the grain; 1 lb broccoli, cut into bite-sized florets; ½ carrot, thinly sliced (optional, for color); 1 small piece of ginger, finely minced; 2 cloves garlic, minced; 1 scallion, sliced diagonally; 2 tbsp cooking oil, a neutral oil like avocado or canola is best; 1 pinch salt, for the broccoli water; 1 tsp sesame oil, for finishing; For the Tenderizing Beef Marinade; 1 tsp baking soda; 1 tbsp oyster sauce; 1 tbsp light soy sauce; 2 tbsp water; 1 tbsp cornstarch; ¼ tsp white pepper; 1 tsp sugar; 1 tbsp cooking oil; For the Rich & Glossy Sauce; 1 tbsp oyster sauce; 1 tsp light soy sauce; 1 tsp dark soy sauce; 1 tbsp water; 1 tsp sugar; 1 tsp cornstarch; ¼ tsp white pepper

Description

Incredibly tender beef and crisp-tender broccoli are tossed in a savory, glossy sauce. This 30-minute, one-pan meal is a guaranteed upgrade from your favorite Chinese takeout.

Ingredients

Scale

For the Stir-Fry

12 oz beef, flank or sirloin recommended, sliced thinly against the grain

1 lb broccoli, cut into bite-sized florets

½ carrot, thinly sliced (optional, for color)

1 small piece of ginger, finely minced

2 cloves garlic, minced

1 scallion, sliced diagonally

2 tbsp cooking oil, a neutral oil like avocado or canola is best

1 pinch salt, for the broccoli water

1 tsp sesame oil, for finishing

For the Tenderizing Beef Marinade

1 tsp baking soda

1 tbsp oyster sauce

1 tbsp light soy sauce

2 tbsp water

1 tbsp cornstarch

¼ tsp white pepper

1 tsp sugar

1 tbsp cooking oil

For the Rich & Glossy Sauce

1 tbsp oyster sauce

1 tsp light soy sauce

1 tsp dark soy sauce

1 tbsp water

1 tsp sugar

1 tsp cornstarch

¼ tsp white pepper

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Instructions

1. Slice and rinse the beef. Slice thinly against the grain and rinse in water to remove blood. Drain.

2. Prepare the marinade. Combine baking soda, oyster sauce, soy sauces, water, cornstarch, pepper, sugar, and oil.

3. Marinate the beef for 30 minutes at room temperature.

4. Cut the vegetables: broccoli, carrots, ginger, garlic, scallions.

5. Make the sauce: whisk all sauce ingredients in a bowl until smooth.

6. Blanch the broccoli: boil for 2 minutes with salt and oil. Drain and set aside.

7. Cook the beef in two batches over high heat for 1 minute per side. Set aside.

8. Stir-fry aromatics and vegetables in the wok.

9. Add back the beef, pour sauce, and stir constantly until thickened.

10. Stir in sesame oil, adjust seasoning, and serve hot with rice.

Notes

Pro Tip: Blanching broccoli with oil helps keep its bright green color.

Pro Tip: Always cook beef in two batches to avoid steaming.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course, Dinner
Method: Stir-Frying, Sautéing, Velveting
Cuisine: Chinese, Asian, Chinese-American

Nutrition

Serving Size: 1 plate
Calories: 485
Sugar: 8g
Sodium: 1220mg
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 30g
Cholesterol: 65mg