Cantonese / Home-styleMedium 30 min serves 3

Beef & Broccoli (西兰花炒牛肉)

Name: Beef & Broccoli (西兰花炒牛肉)
Total time: 30 min
Yield: 3 servings
Cuisine: Cantonese / Home-style
Ingredients: flank steak (or sirloin), sliced thin against the grain; broccoli, cut into small florets; light soy sauce (marinade); Shaoxing wine (marinade); cornstarch (marinade); neutral oil (marinade, to seal); oyster sauce; light soy sauce (sauce); cornstarch slurry (1 tsp starch + 2 tbsp water); garlic, sliced; ginger, sliced; neutral oil for cooking; salt (for blanching)

西兰花炒牛肉 · xī lán huā chǎo niú ròu

家庭快手版 · Home version: The American take is a sweet brown glaze. The home-style version is lighter, with velvety beef and a savory oyster-soy sauce.

A favorite in Cantonese home kitchens and takeout menus alike. The difference between 'good' and 'soggy' comes down to two things: velveted beef, and broccoli that's blanched then flash-fried, never stewed.

Ingredients

flank steak (or sirloin), sliced thin against the grain牛肉片local350 g
broccoli, cut into small florets西兰花local1 head (~400 g)
light soy sauce (marinade)生抽asian1 tbsp
Shaoxing wine (marinade)料酒asian1 tbsp
cornstarch (marinade)玉米淀粉local1 tbsp
neutral oil (marinade, to seal)食用油local1 tsp
oyster sauce蚝油asian2 tbsp
light soy sauce (sauce)生抽asian1 tbsp
cornstarch slurry (1 tsp starch + 2 tbsp water)水淀粉local3 tbsp total
garlic, sliced蒜片local3 cloves
ginger, sliced姜片local1 tsp
neutral oil for cooking食用油local2 tbsp
salt (for blanching)盐local1 tsp

flank steak (or sirloin), sliced thin against the grain: Slicing against the grain is 80% of tender beef.

Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Slice beef thinly against the grain. Marinate with soy, Shaoxing, and cornstarch; finish with 1 tsp oil to seal. Rest 10 minutes.
牛肉逆纹切片，上浆腌10分钟
Look for 10 minutes
Visual: Beef coated in a glossy starchy glaze
You know it's right when: Glaze clings evenly, no dry patches
Freeze the beef 20 minutes first for easier thin slicing.
2Blanch broccoli in boiling salted water 60-90 seconds, then shock in cold water. Drain well.
焯西兰花后过冷水
Look for 60-90 seconds
Visual: Broccoli turns bright green and is crisp-tender
You know it's right when: Stem pierces easily with a fork but florets still hold shape
Shocking stops the cooking — this is what keeps it green and snappy.
3Mix sauce: oyster sauce + soy + cornstarch slurry in a small bowl.
调碗汁
Look for 1 minute
Visual: Slurry fully dissolved, sauce uniform
You know it's right when: No starch lumps at the bottom of the bowl
4Heat 1.5 tbsp oil in a wok over high until smoking lightly. Add beef in one layer; sear 1 minute, then stir-fry until 80% cooked. Remove.
大火滑炒牛肉
Look for High heat 2 minutes
Visual: Beef sears brown on edges, still slightly pink inside
You know it's right when: Beef releases from the pan easily (don't stir too early)
5Add remaining oil + garlic + ginger; stir 15 seconds until fragrant. Return beef with any juices.
爆香蒜姜，回锅牛肉
Look for High heat 15 seconds
Visual: Garlic edges just begin to color
You know it's right when: Fragrant immediately
6Add broccoli, pour in the sauce. Toss rapidly 30-45 seconds until glossy and everything is coated.
下西兰花，烹汁翻匀
Look for High heat 30-45 seconds
Visual: Sauce thickens to a glossy coat over beef and broccoli
You know it's right when: Sauce clings, no puddle left in the pan

Tips

· Slicing against the grain + velveting = restaurant-tender beef at home.
· Blanching the broccoli means the stir-fry is only 1 minute — nothing gets soggy.
· Vegetarian? Swap beef for firm tofu (1:1) and use mushroom oyster sauce.