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  • Writer's picturehungryhungryhayden

Take-Out Style Beef and Broccoli

With just a little bit of planning, you'll be able to have this beef and broccoli on the table in less time than you would if you ordered it.


Beef- cut into bite sized strips (against the grain) while raw. Honestly any relatively cheap cut you’d use in stir fry. I think I used Denver steaks, but feel free to use skirt steak, flank steak, flat iron steak, or even beef tips.

Broccoli- 1 head per lb beef, cut into bite sized pcs.

Corn starch- 2tsp per lb of meat

Ginger- about a thumb sized piece, peeled and minced.

Garlic- equal parts to the ginger

Green onion- 1 bunch. Sliced discard the whites.

Marinade- 2 parts light soy sauce, 1 part Shaoxing wine, 1 part dark soy sauce, ½ part sugar, ½ part msg

Pan sauce- 2 parts light soy sauce, 2 parts oyster sauce, 1 part Shaoxing wine, 1 part sesame oil, ½ part sugar, salt and pepper to taste, beef stock to control consistency


1. Cut beef into bite sized strips against the grain. Place beef strips in a plastic bag, add cornstarch and toss to coat. Add all the marinade ingredients and make sure the cornstarch coating the beef absorbs most of the marinade. Place in the refrigerator overnight.

2. When ready to cook, cut the broccoli into bite sized pieces, toss in oil, salt, and pepper, and roast in a 450F oven. Cook until al dente.

3. In a wok or heavy bottom pan, add oil and heat until shimmering. Add beef and sear, when you flip the beef add the green onions, garlic, and ginger. Saute until fragrant. Deglaze with Shaoxing wine, and then add the rest of the ingredients for the pan sauce

4. Once the pan sauce comes to a simmer, add the broccoli and toss until sauce is of desired consistency. If it gets to dry, just loosen it up with beef stock or water.

5. Serve over white rice and garnish with sesame seeds.


Beef- feel free to use chicken, or even shrimp. This is really just a stir fry, so it lends itself to substitutes.

Broccoli- Cauliflower, Chinese broccoli, or really any vegetable. Just make sure they’re blanched or roasted long enough beforehand so by the time the sauce reduces they’re fully cooked.

Green onions- these are pretty traditional, but you can use white or yellow onion if you must.

Shaoxing wine- Mirin is a great substitute and should be easier to find. Dry vermouth also works in a pinch

Oyster Sauce- can substitute hoisin if oyster sauce can’t be found or putting fermented cooked oysters on your food weirds you out.

Dark soy sauce- just use light soy sauce. Dark soy sauce is mostly for color anyway

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