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Easy Crispy Beef and Broccoli Recipe Perfect for Restaurant Style Dinner

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A quick and easy recipe that delivers restaurant-style crispy beef and tender broccoli with a savory, slightly sweet sauce. Perfect for busy weeknights or family dinners.

Ingredients

Scale
  • 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
  • 2 tbsp soy sauce
  • 1 tbsp Shaoxing wine or dry sherry (optional)
  • 1 tsp cornstarch
  • 1/2 cup (60 g) all-purpose flour or rice flour for gluten-free
  • Vegetable oil, for shallow frying
  • 4 cups (150 g) broccoli florets, washed and trimmed
  • 1/2 tsp salt
  • Water for steaming
  • 3 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch mixed with 3 tbsp water (slurry)
  • 1/2 cup (120 ml) beef broth or water
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 tsp crushed red pepper flakes (optional)

Instructions

  1. Thinly slice 1 lb (450 g) flank steak against the grain into bite-sized strips.
  2. In a medium bowl, combine 2 tbsp soy sauce, 1 tbsp Shaoxing wine (if using), and 1 tsp cornstarch. Toss the beef in this marinade and let it sit for 15 minutes.
  3. Place 1/2 cup (60 g) all-purpose flour in a shallow dish. Dredge each beef strip lightly in the flour, shaking off excess.
  4. Steam 4 cups (150 g) broccoli florets in a steamer basket over boiling water for about 3-4 minutes until bright green and just tender.
  5. Heat 1/2 inch of vegetable oil in a wok or skillet over medium-high heat until shimmering (about 350°F/175°C). Fry the coated beef strips in batches for 1-2 minutes until light golden but not fully cooked. Remove and drain on paper towels.
  6. Increase oil heat to high. Fry beef again for 30-45 seconds until deep golden and crispy. Drain well.
  7. In a small bowl, whisk together 3 tbsp oyster sauce, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp toasted sesame oil, 1/2 cup (120 ml) beef broth, and cornstarch slurry (1 tbsp cornstarch + 3 tbsp water).
  8. Remove excess oil from wok, leaving about 1 tbsp. Over medium heat, add minced garlic (3 cloves), grated ginger (1 tbsp), and crushed red pepper flakes (optional). Stir quickly until fragrant, about 30 seconds.
  9. Add steamed broccoli and crispy beef back to the wok. Pour in the sauce mixture and stir constantly as it thickens and coats the beef and broccoli evenly (about 2-3 minutes).
  10. Taste and adjust seasoning if needed. Serve immediately over steamed white rice or noodles.

Notes

Double frying the beef is key to achieving ultimate crispiness. Avoid overcrowding the pan to maintain oil temperature and prevent soggy beef. Steam broccoli just until tender to keep its bright green color and crunch. Reheat leftovers gently in a skillet to restore crispiness; avoid microwaving.

Nutrition

Keywords: beef and broccoli, crispy beef, restaurant style, quick dinner, easy recipe, Chinese food, weeknight meal

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