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Restaurant Style Beef and Broccoli

by Aimee Stock

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Last Updated on March 24, 2022 by Aimee Stock

This Restaurant Style Beef and Broccoli will make you forget about take out! The beef is velvety, tender and smothered in sauce. Our beef and broccoli is served traditionally with carrots and broccoli over white rice.

I’ve done a quick and easy Beef and Broccoli before, but this one takes things to a new level as the process differs and gives you more of that restaurant feel. This one is my new favorite! I really hope you give it a try 🙂

Restaurant Style Beef and Broccoli hero

Which cut of beef is best for stir fry?

Most tender beef cuts, such as sirloin, ribeye, top loin (strip), tenderloin, etc. can be used for stir fry recipes.

How do you make beef soft and tender?

  • Slice it thin
  • Cut across the grain
  • Marinate using the restaurant method called “velveting” (see below)
  • Cook it quickly

How do Chinese restaurants tenderize meat?

They use a special marinating process called “Vetveting” to lock in moisture during the cooking process.

What is meant by Velveting meat?

Velveting is a Chinese cooking technique whereby meat is marinated for just a short time in a mixture of baking soda, cornstarch, soy sauce, sometimes oil and Shaoxing or rice wine. It is then quickly fried in oil before being added to the rest of the stir fry ingredients. The point of this technique is to preserve the moisture and the end result is a tender, velvety texture.

How to tenderize the beef

Add the cornstarch to your thinly sliced steak. Then, add the baking soda, soy sauce and oil. I did also add a bit of rice wine (not pictured). Mix well to combine and set aside for about 5 to 10 minutes.

You’ll notice both a difference in color and texture already.

Marinating the beef

In a hot wok (or non stick skillet) with oil, add the steak in a single layer. Do no over crowd the pan. We want a quick fry with a few browned edges. Allow to brown on that first side, toss a few times and remove promptly.

Remove the cooked meat to a plate while we stir fry the veggies. Can you see that texture?

Remove beef to a plate

I am using frozen and defrosted broccoli that I have cut into bite sized pieces and carrots that I have julienned using this nifty tool (*affiliate link below)

Wipe the skillet clean of any oil or drippings and add another tablespoon of oil along with your broccoli florets and julienned carrots. Saute until crisp-tender. If you like freshly minced garlic, add it after these have cooked and stir fry for just a minute before proceeding.

Stir fry the vegetables for Restaurant Style Beef and Broccoli

Now let’s add the beef back to the pan.

Add the beef back to the pan

Additionally, you’ll want to add your sauce mixture. This contains:

  • Soy Sauce
  • Water
  • Sesame Oil
  • Brown Sugar
  • Cornstarch

CHEF’S NOTE: Most beef and broccoli recipes use oyster sauce but if you are sensitive to shellfish (as I am), you can either omit it and just use more Soy Sauce or use just the smallest amount of Hoisin sauce. The texture is similar, but the taste is not. Hoisin has almost that barbecue flavor, so go easy! Alternately, a small amount of Teriyaki sauce would also work in a pinch.

Another great alternative if you can find it is vegetarian “Oyster” Sauce (made with mushrooms). *affiliate link below

Add the sauce to the pan

Things happen pretty quickly here so stir, stir, stir over high heat until that sauce has thickened.

Stir everything together

That sauce is so thick and glazes the meat and veggies beautifully…yum! Serve with white rice and a sprinkling of white sesame seeds.

Thickened sauce for Restaurant Style Beef and Broccoli

Doesn’t that look amazing? Definitely better than takeout!

Bite shot for Restaurant Style Beef and Broccoli

Did you make my Restaurant Style Beef and Broccoli? Leave me a comment below and let me know what you thought. You can also tag me with your photos on Instagram @aimee_stock

Try some of my other asian-inspired recipes here

Restaurant Style Beef and Broccoli RECIPE

Restaurant Style Beef and Broccoli
Prep Time20 mins
Cook Time15 mins
Total Time45 mins
Course: Main Course
Cuisine: asian
Keyword: one skillet
Servings: 2 servings


  • 1 Non Stick Skillet OR Wok



  • 1/2 lb Top Sirloin partially frozen andsliced into thin pieces (SEE BLOG POST FOR OTHER CUTS OF BEEF YOU CAN USE)
  • 1 tbsp Soy Sauce
  • 1 tbsp Shaoxing/Rice Wine or White Wine
  • 1 tsp Oil
  • 1/2 tsp Baking Soda
  • 3 tsp Cornstarch


  • 1 1/2 tsp Oil
  • 14 oz Broccoli defrosted from frozen, cut into bite sized pieces (you could also use fresh)
  • 1 medium Carrot cut into thin julienned strips
  • Garlic minced, OPTIONAL


  • 3 tbsp Soy Sauce I use low sodium
  • 1/3 c Oyster Sauce or Vegetarian Alternative other options in a pinch would be 1 tbsp Hoisin or Teriyaki sauce (see note in blog post)
  • 1/3 c Water or you can build on the flavor using beef broth
  • 1 tsp Sesame Oil
  • 2 tbsp Brown Sugar
  • 2 tsp Cornstarch


  • Cooked White Rice
  • Green Onions / Scallions sliced
  • White Sesame Seeds



  • Partially frozen beef makes for easy and clean slices. Thinly slice and place into a small bowl.
    Add the marinade ingredients and stir well to combine. Set aside for 10 minutes.
    Add oil to a hot skillet and stir fry the beef until there are a few golden edges and it is almost (but not quite) done. It will continue to cook later. Remove to a bowl.


  • Wipe the skillet clean and then add oil to the same hot skillet along with broccoli and carrots. Quickly stir fry until crisp tender.
    Add the beef back to the pan along with any juices that may have accumulated.


  • Whisk together the sauce ingredients and add to the veggies and beef. Keep stirring as the sauce will thicken very quickly.
    Serve over rice and garnish with green onions and white sesame seeds.

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