Over years of testing takeout copycats in my home kitchen, I’ve perfected a Beef & Broccoli Stir‑Fry that rivals any restaurant. The trick is velveting the beef with a simple cornstarch marinade, then flash‑cooking it with crisp broccoli and a deeply savory garlic‑soy sauce. Ready in under 20 minutes and served over steamed rice, it’s a weeknight hero every time. Here’s the breakdown:

Ingredients

• 1 lb flank steak, thinly sliced against the grain

• 2 Tbsp soy sauce

• 1 Tbsp Shaoxing wine (or dry sherry)

• 1 tsp cornstarch

• 2 Tbsp vegetable oil, divided

• 4 cups broccoli florets

Garlic Sauce:

• 3 Tbsp soy sauce

• 2 Tbsp oyster sauce

• 1 Tbsp rice vinegar

• 1 Tbsp brown sugar

• 1 Tbsp cornstarch mixed with 2 Tbsp water

• 4 garlic cloves, minced

• ½ cup beef broth

Step‑by‑Step Process

1. Velvet the Beef
   In a bowl, toss steak with soy, wine, and cornstarch. Let rest 10 minutes.

2. Prep Sauce
   Whisk together sauce ingredients; set aside.

3. Blanch Broccoli
   Boil florets 1 minute, then plunge into ice water; drain and set aside.

4. Stir‑Fry Beef
   Heat 1 Tbsp oil in wok over high heat. Add beef, sear 1–2 minutes until just browned; remove.

5. Cook Sauce & Combine
   Add remaining oil and garlic to wok; sauté 30 seconds. Stir in sauce, bring to simmer until thickened. Return beef and broccoli; toss to coat.

6. Serve
   Plate over jasmine rice, sprinkle sesame seeds.

Why It Works

• Velveting: Keeps beef tender under high heat.

• Blanch & Shock: Ensures broccoli stays bright green and crisp.

• Layered Saucing: Garlic hit, balanced sweetness, and savory depth.

This stir‑fry proves restaurant‑quality flavors are achievable at home with the right technique.