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Beef and Broccoli Recipe Tender Better Than Takeout with Easy Velvet Sauce

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This beef and broccoli recipe features tender, silky beef achieved through velveting and a rich velvet sauce, delivering a comforting, restaurant-quality dish that’s quick and easy to make at home.

Ingredients

Scale
  • 1 pound flank steak or sirloin, thinly sliced against the grain
  • 1 large egg white
  • 2 tablespoons cornstarch
  • 1 teaspoon soy sauce
  • 1 teaspoon Shaoxing wine or dry sherry (optional)
  • 4 cups fresh broccoli florets (about 300 g)
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon cornstarch mixed with 3 tablespoons water (cornstarch slurry)
  • 1/2 cup beef broth or water (120 ml)
  • 3 garlic cloves, minced
  • 1 teaspoon grated fresh ginger (optional)
  • 2 tablespoons vegetable or canola oil

Instructions

  1. Slice 1 pound of flank steak or sirloin thinly against the grain into 1/4-inch thick strips and set aside.
  2. In a medium bowl, whisk together 1 egg white, 2 tablespoons cornstarch, 1 teaspoon soy sauce, and 1 teaspoon Shaoxing wine or dry sherry. Add the beef slices and toss to coat evenly. Let rest for 15 minutes.
  3. Bring a pot of salted water to a boil. Blanch 4 cups of broccoli florets for 1-2 minutes until bright green and slightly tender but still crisp. Drain and transfer to an ice bath to stop cooking. Drain again and set aside.
  4. In a small bowl, mix 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon brown sugar, 1 teaspoon toasted sesame oil, 1/2 cup beef broth, and the cornstarch slurry. Stir until smooth.
  5. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add the velvetted beef in a single layer, cooking in batches if needed. Stir-fry for 1-2 minutes per side until just cooked through and slightly browned. Remove beef and set aside.
  6. Lower heat to medium. Add more oil if needed, then sauté 3 minced garlic cloves and 1 teaspoon grated fresh ginger for about 30 seconds until fragrant.
  7. Return the blanched broccoli and cooked beef to the pan. Pour the sauce over and stir well to combine. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats everything.
  8. Remove from heat and serve immediately over steamed rice or noodles.

Notes

Velveting the beef with egg white and cornstarch for at least 15 minutes is key to achieving tender, silky meat. Slice beef thinly against the grain to keep it tender. Avoid overcrowding the pan when stir-frying to ensure proper searing. Blanch broccoli briefly and shock in ice water to maintain color and crispness. Mix cornstarch slurry just before adding to the sauce to prevent lumps. Adjust sauce thickness with extra broth if needed.

Nutrition

Keywords: beef and broccoli, velvet sauce, velveting, stir-fry, quick dinner, easy recipe, Chinese takeout, tender beef, healthy dinner

Find it online: https://tomyumy.com/beef-and-broccoli-recipe-tender-better-than-takeout-with-easy-velvet-sauce/