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Juicy Beef Broccoli Copycat Recipe (Better Than Takeout)

Restaurant-Style Beef Broccoli Copycat

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 1 lb Flank steak Sliced thinly against the grain
  • 1/4 tsp Baking soda For velveting/tenderizing
  • 1 tbsp Water
  • 3 cups Broccoli florets
  • 2 tbsp Vegetable oil Divided
  • 3 tbsp Soy sauce Low sodium preferred
  • 2 tbsp Oyster sauce
  • 1 tbsp Brown sugar Packed
  • 1 tsp Sesame oil
  • 1 tbsp Minced garlic About 3 cloves
  • 1 tsp Minced ginger Freshly grated
  • 1 tbsp Cornstarch
  • 1/4 cup Beef broth Low sodium

Instructions
 

  • Slice the flank steak thinly against the grain. In a bowl, toss the steak with baking soda and water. Let marinate for 15 minutes to velvet and tenderize the meat, then rinse quickly and pat dry.
  • In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, sesame oil, garlic, ginger, cornstarch, and beef broth to create the stir-fry sauce.
  • Bring a pot of water to a boil and blanch the broccoli florets for 1 to 2 minutes until bright green. Drain well and set aside.
  • Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the sliced beef in a single layer, cooking for 2 to 3 minutes until browned on both sides. Remove beef from the pan and set aside.
  • Add the remaining 1 tablespoon of oil to the pan, then add the blanched broccoli. Stir-fry for 1 minute to blister slightly.
  • Pour the prepared sauce into the pan with the broccoli, stirring continuously until it begins to thicken and bubble.
  • Return the cooked beef to the skillet. Toss everything together for 1 to 2 minutes until the beef and broccoli are evenly coated in the glossy sauce. Serve immediately over warm rice.