A quick and flavorful Chinese-American takeout favorite you can make at home in about 30 minutes. This recipe features tender beef strips and crisp broccoli in a savory sauce. Perfect for weeknight dinners and great for anyone wanting to master basic stir-fry techniques.
In a medium bowl, combine the sliced beef with soy sauce, cornstarch, and a splash of water. Mix well with your hands or a spoon until the beef is evenly coated. Let it sit for 10-15 minutes while you prep other ingredients.
Cut the broccoli into bite-sized florets. If the stems are thick, peel the tough outer layer and slice them into thin rounds so they cook evenly. Rinse everything under cold water and set aside in a bowl.
In a small bowl, whisk together the oyster sauce, soy sauce, brown sugar, sesame oil, and cornstarch until smooth. Add the water and whisk again until there are no lumps. Set this sauce aside near your cooking area.
Mince the garlic cloves finely and slice the fresh ginger into thin matchsticks or mince it as well. Place them together in a small prep bowl so they're ready to add quickly during cooking.
Bring a large pot of water to a rolling boil. Add the broccoli florets and stems and cook for 2 minutes until bright green and slightly tender but still crisp. Drain immediately in a colander and run cold water over it to stop the cooking. Set aside.
Place your wok or large skillet over high heat and let it get very hot for about 2 minutes. You want it smoking slightly before adding oil. This high heat is key to a good stir fry.
Add half of the vegetable oil to the hot wok, swirl it around, then add half the marinated beef in a single layer. Let it sear without moving for 1-2 minutes until browned on one side, then flip and cook another minute. Remove to a plate. Add remaining oil and repeat with the second batch of beef.
In the same wok with the remaining oil and beef drippings, add the minced garlic and ginger. Stir constantly for about 30 seconds until fragrant but not burned. Work quickly as they cook fast.
Add the blanched broccoli back to the wok and toss with the aromatics for 1 minute. Return all the cooked beef to the wok. Give the sauce a quick stir and pour it over everything. Toss everything together constantly for 1-2 minutes until the sauce thickens and coats the beef and broccoli evenly.
Transfer the beef and broccoli to a serving platter or individual plates. Serve hot over steamed white rice or noodles. Garnish with sesame seeds if desired for extra flavor and presentation.