Beef and Broccoli Stir-Fry (Restaurant Style)

Serves: 3–4
Cooking time: 25 minutes

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I. Ingredients

For the Beef:

• 500 g (1 lb) flank steak or sirloin, thinly sliced against the grain

• 1 tbsp soy sauce

• 1 tsp cornstarch

• 1 tsp sesame oil

• 1/2 tsp black pepper

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For the Stir-Fry:

• 3 cups broccoli florets

• 1 medium carrot, sliced

• 3 cloves garlic, minced

• 1 tsp fresh ginger, minced

• 2 tbsp vegetable oil

• 1 tbsp sesame seeds (optional garnish)

• 2 green onions, chopped

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For the Sauce:

• 3 tbsp soy sauce

• 2 tbsp oyster sauce

• 1 tbsp dark soy sauce (for color, optional)

• 1 tbsp brown sugar

• 1 tsp cornstarch

• 120 ml (1/2 cup) beef broth or water

Mix all sauce ingredients in a bowl and set aside.

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II. Instructions

Step 1: Marinate the Beef

In a bowl, mix beef with soy sauce, cornstarch, sesame oil, and black pepper.
Let marinate for 15 minutes.

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Step 2: Blanch the Broccoli (Restaurant Secret)

Boil broccoli in salted water for 1 minute.
Drain and immediately rinse in cold water.
This keeps it bright green and tender-crisp.

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Step 3: Sear the Beef

Heat 1 tbsp oil in a wok or large pan over high heat.
Add beef in a single layer.
Sear 1–2 minutes per side until browned.
Remove and set aside.

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Step 4: Stir-Fry Vegetables

Add remaining oil.
Add garlic and ginger, stir 15 seconds.
Add carrots and broccoli.
Stir-fry 2–3 minutes.

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Step 5: Combine

Return beef to pan.
Pour in prepared sauce.
Cook 2–3 minutes until sauce thickens and coats everything.

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Step 6: Finish

Sprinkle sesame seeds and green onions on top.

Serve immediately with steamed rice.

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Pro Tips for Perfect Texture

✔ Slice beef very thin against the grain
✔ Use high heat for wok flavor
✔ Do not overcrowd the pan
✔ Sauce should be glossy and lightly thick

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Storage

• Refrigerate up to 2 days

• Reheat gently in a pan

• Best served fresh