Restaurant Style Beef and Broccoli

Restaurant Style Beef and Broccoli recipe

This at home version of Restaurant Style Beef and Broccoli is so much better than anything you’ll get takeout. One bite & you’ll never order it out again.


Beef Marinade:

  • 1 pound flank steak, cut across the grain into thin slices, then cut into 2” length pieces
  • 2 tablespoon hoisin sauce
  • 4 tablespoons soy sauce
  • 1 heaping teaspoon Sriracha/hot Asian chili sauce (or more to taste)
  • 2 heaping teaspoons cornstarch
  • 1 teaspoon garlic powder
  • ½ teaspoon ginger powder

For the sauce:

  • 1 tablespoon rice vinegar
  • 2 tablespoons chicken broth
  • ⅓ cup oyster sauce
  • ¼ cup brown sugar
  • 1 tablespoon sesame oil
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 6 garlic cloves, minced
  • 1 heaping tablespoon ginger, minced
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon peanut or vegetable oil
  • 4 cups broccoli florets, cut into bit size pieces
  • ¼ cup water
  • chopped green onions to taste (optional)

Restaurant Style Beef and Broccoli


    1. First step is to make your marinade. Combine hoisin sauce, soy sauce, Sriracha sauce, cornstarch, garlic powder, & ground ginger. Place flank steak into a ziplock bag. Pour the marinade over, and press out as much air as possible. Refrigerate & marinate for 2-8 hours. You could even freeze it for a quick meal later on if you’d like, or make double & freeze half.
    2. After the flank is all marinated, drain off any excess marinade. Whisk together the rice vinegar, chicken broth, oyster sauce, brown sugar, sesame oil, cornstarch, & salt and pepper to taste & set aside.
    3. Heat enough oil to cover the pan in a large skillet over very high heat. I used vegetable oil, but you a lot of people choose to use peanut oil. Add the flank steak, breaking up any clumps. Allow to cook without stirring for 1 minute; stir & allow to cook an additional 2 minutes. Don’t overcook or the meat won’t be as tender. Transfer the meat to a heatproof plate & set aside.
    4. Coat the pan again with a 1-2 tablespoons of oil & heat until very hot again. Add the broccoli florets & cook for about 45 seconds. Pour in ¼ cup of water, cover pan, & reduce heat to medium. Steam the broccoli until crisp tender, about 3 minutes.
    5. Meanwhile, combine the minced garlic cloves with minced ginger, red pepper flakes, & oil (vegetable or peanut). Push the broccoli to the edges of the pain & add the garlic mixture to the center, mashing the mixture with a spoon until fragrant, about 20 seconds or so. Stir the mixture into the broccoli & then add the cooked beef back into the pan. Whisk the sauce that you made earlier & pour it over top of the beef & broccoli.Cook, stirring constantly, until the sauce is thickened & the beef is cooked through – about 2 minutes. Garnish with chopped green onions, if desired.

Restaurant Style Beef and Broccoli

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