Soups & Stews
This Lau’s beef and broccoli recipe delivers restaurant-quality wok-fired crunch and silky soy-ginger sauce in under 30 minutes. The secret lies in high-heat searing for tender beef and crisp-tender broccoli, balanced by a glossy sauce that clings perfectly to every bite.
I’ve perfected this version after years of testing—it’s the one that finally earned my family’s approval for takeout nights.
What sets this apart is the technique: beef is marinated briefly in cornstarch and soy, creating a caramelized crust when seared, while broccoli gets just 2 minutes in the wok to maintain its vibrant crunch.
The sauce—oyster, soy, and ginger—simmers until thick enough to coat without overwhelming the dish. Every element comes together in a single wok, making cleanup effortless.
By the time you plate it, you’ll have perfectly tender beef strips with a slight char, bright green broccoli florets that stay crisp, and a sauce so balanced it’s neither sweet nor salty but both.
The aroma alone will have everyone gathering around the table. Serve over steamed jasmine rice for the full experience.
This recipe scales beautifully—double it for a crowd or halve it for leftovers—and adapts easily to dietary needs. The wok hei (breath of the wok) technique ensures that smoky, charred flavor you crave without needing specialized equipment. Let’s get cooking!
Ingredients for beef and broccoli recipe lau
Pantry staples plus a few key ingredients for that signature Lau's wok-fired flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Flank Steak 🥩 | 1 lb | Thinly sliced against grain |
| Broccoli Florets 🥦 | 4 cups | Fresh, medium size |
| Cornstarch 🌾 | 2 tbsp | For beef marinade |
| Light Soy Sauce 🥄 | ½ cup | Kikkoman preferred |
| Oyster Sauce 🍜 | 3 tbsp | Lee Kum Kee brand |
| Sesame Oil 🫒 | 1 tbsp | Toasted, for aroma |
| Fresh Ginger 🧄 | 2 tbsp | Minced, peeled |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh |
| Green Onions 🧅 | 3 whole | Sliced, white and green |
| Vegetable Oil 🫒 | 2 tbsp | High smoke point |
| Brown Sugar 🍯 | 1 tbsp | Light, for balance |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Jasmine Rice 🍚 | 1 ½ cups | Uncooked, for serving |
| Sesame Seeds 🌾 | 1 tsp | Toasted, for garnish |
The flank steak is non-negotiable here—it's lean but tender when sliced thin against the grain. Most butchers will slice it for you if you ask, saving you time. I grab mine from Whole Foods or the meat counter at Trader Joe's—they always have it pre-sliced and vacuum-sealed. Look for bright red color and good marbling. Broccoli? Fresh is a must—those pre-cut florets lose crunch fast, so grab whole heads and trim yourself. The cornstarch is your secret weapon for that perfect wok-fried crust, so don't skip it.
No oyster sauce? Hoisin sauce plus a splash of soy gets you close, though it won't be identical. The ginger and garlic are where the magic happens—fresh is non-negotiable here. No mincer? Smash the cloves with the flat side of your knife first. Sesame oil adds incredible aroma, but use sparingly—just a teaspoon too much can overpower everything. The brown sugar balances the soy perfectly, but if you're avoiding sugar, substitute with date syrup. For extra heat, add a pinch of red pepper flakes to the sauce.
This dish reheats beautifully—just toss with a splash of water and stir-fry again. Keeps in the fridge for 3-4 days if stored in an airtight container. The rice? Cook it fresh for the best texture, but day-old rice works too if you're in a pinch. Double the recipe and freeze half—perfect for lazy weeknights. Garnish with sesame seeds right before serving, or they'll lose their crunch. The aroma alone will have everyone gathering around the table.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this trick—just toss the broccoli and sliced steak in the same pan, and the residual heat from searing the beef wilts the florets perfectly. No extra pots, no extra mess, and honestly? It’s the kind of dish that makes me want to cook more often.
- Umami Bomb: That combo of light soy and oyster sauce? It’s like a flavor explosion in your mouth. The cornstarch gives the beef that irresistible crispy-tender bite, while the sauce clings to every strand of broccoli like it’s been waiting its whole life for this moment.
- Leftover Goldmine: Between us, this recipe begs to be made in bulk. The beef stays tender for days, and the broccoli reheats like it was just cooked. I’ve turned last night’s dinner into tomorrow’s lunch without breaking a sweat—just a quick stir-fry or wrap, and boom, effortless meal prep.
- Budget-Friendly Powerhouse: Flank steak stretches further than you’d think when sliced thin, and broccoli? It’s one of those veggies that’s always on sale. I’ve fed four people for under $15 with this, and the leftovers still feel like a restaurant-quality meal. Not the prettiest, but the taste makes up for it every time.
Step-by-step instructions for wok-fired beef and broccoli
Here's how to create restaurant-quality beef and broccoli with perfect wok-fired texture.
Marinate and Slice the Flank Steak
Place the 1 lb flank steak on a cutting board and slice it thinly against the grain into ¼-inch thick strips. This ensures tender bites that cook quickly in the wok. Transfer the sliced steak to a bowl and add the 2 tbsp cornstarch, tossing to coat evenly. The cornstarch creates a light crust that helps the beef hold its shape while absorbing the flavorful sauce.
Let the steak marinate for 10-15 minutes at room temperature. This brief marinating time prevents the beef from over-absorbing moisture, which would make it soggy during cooking. While it marinates, prep the remaining ingredients so everything is ready when you're ready to cook.
Prepare the Sauce and Vegetables
In a small bowl, whisk together the 0.5 cup light soy sauce, 3 tbsp oyster sauce, 1 tbsp brown sugar, 0.5 tsp black pepper, 1 tbsp sesame oil, 2 tbsp minced fresh ginger, and 4 cloves minced garlic. This sauce is the heart of the dish—balance is key, so taste it now. The soy and oyster sauces provide umami depth, while the brown sugar and sesame oil add complexity. Set aside until ready to use.
Cut the 4 cups broccoli florets into even-sized pieces for consistent cooking. Slice the 3 whole green onions into 1-inch pieces, separating the white and green parts. The white parts will cook down quickly, while the greens add freshness at the end. Keep the broccoli and green onions separate until you're ready to stir-fry.
Cook the Jasmine Rice
Rinse the 1.5 cups jasmine rice under cold water until the water runs clear, then drain well. Cook the rice according to package instructions—typically a 1:1.5 rice-to-water ratio, simmered for 15 minutes after boiling. Fluff the rice with a fork once it's done and keep it covered to retain moisture while you finish the stir-fry.
While the rice cooks, heat a large wok or skillet over high heat until it's smoking hot. Add the 2 tbsp vegetable oil and swirl to coat the entire surface. The high heat is crucial—it creates that signature wok-fired crunch. Let the oil heat for 1 minute until it shimmers but doesn't smoke excessively.
Stir-Fry the Beef and Broccoli
Working quickly, add the marinated beef strips to the hot wok in a single layer. Stir-fry for 1-2 minutes until the edges turn golden brown and the beef is 70% cooked. Don't overcrowd the pan—this prevents steaming and ensures a good sear. Once the beef is partially cooked, remove it to a plate and set aside.
Add the broccoli florets to the wok and stir-fry for 2-3 minutes until they turn bright green and just begin to soften. Add the white parts of the sliced green onions and cook for another 30 seconds. Return the beef to the wok and pour in the prepared sauce. Toss everything together for 1-2 minutes until the sauce coats the beef and broccoli evenly and the beef reaches 160°F internal temperature.
Finish and Serve
Remove the wok from heat and stir in the toasted sesame seeds and the green parts of the sliced green onions. These final touches add texture and freshness that brighten the rich flavors. Taste and adjust seasoning if needed—you might want to add a splash of water if the sauce is too thick.
Serve the beef and broccoli immediately over the cooked jasmine rice. The combination of tender beef, crisp-tender broccoli, and silky sauce creates a perfect balance of textures and flavors. Garnish with extra sesame seeds if desired, and enjoy while everything is hot and vibrant.
Pro Tips For Making Beef And Broccoli Recipe Lau
- Slice Thin, Slice Fast: Flank steak fights back when you cut against the grain, so grab that sharp knife and slice perpendicular to the muscle fibers—about ¼-inch thick. Thicker slices stay chewy; thinner ones cook faster and stay tender. (Yes, even if you’re impatient like me.)
- Blanch Broccoli First: Toss broccoli florets in boiling water for 30 seconds, then ice bath—this stops cooking and keeps them vibrant. Skip this, and they’ll turn mushy while the beef finishes. (I learned this the hard way after serving sad, limp broccoli.)
- Cornstarch Slurry, Not Dust: Mix cornstarch with cold water (1 tbsp per ¼ cup) and whisk until smooth—no lumps. Drizzle it slowly into the hot pan while stirring constantly. Dumping dry cornstarch? It’ll clump and make your sauce look like glue.
- Rest the Meat Before Slicing: Transfer the cooked steak to a plate, tent loosely with foil, and let it sit 5–10 minutes. Cutting it too soon makes it shrink and lose moisture. (Your future self will thank you—trust me.)
Flavor customization for beef and broccoli recipe lau
Spicy Kick
For heat lovers, add 1 tbsp chili garlic sauce or 1 tsp gochujang to the sauce mixture—this adds a deep, fermented heat that pairs perfectly with the umami. I like using La Choy chili garlic sauce for its bold flavor.
For extra spice, toss in ½ tsp red pepper flakes with the broccoli at the end for a smoky finish. 🌶️
Sweet and Tangy Twist
Balance the savory flavors with a touch of sweetness and tang by adding 1 tbsp rice vinegar and 1 tsp honey to the sauce. This creates a bright, almost teriyaki-inspired profile that brightens the dish.
I also like adding 1 tbsp finely chopped pineapple to the wok at the end for a tropical contrast that surprises in the best way.
Umami Boost
For deeper umami, stir in 1 tbsp fish sauce or 1 tsp MSG to the sauce before tossing with the beef and broccoli. These ingredients amplify the oyster and soy sauces without overpowering them.
I keep a small bottle of Red Boat fish sauce on hand for this exact purpose—just a splash makes a world of difference. 🍜
Herbaceous Freshness
Add fresh herbs like 1 tbsp chopped cilantro or 1 tbsp sliced Thai basil to the wok at the very end for a bright, aromatic finish. These herbs add a fresh contrast to the rich, savory flavors.
For an extra layer, toss in ½ tsp lime zest to brighten the entire dish. I love this combo because it feels fresh yet still fits the classic profile.
Nutty Crunch
For texture lovers, stir in 1 tbsp toasted peanuts or 1 tbsp chopped cashews at the end for a satisfying crunch. These nuts add a subtle sweetness and contrast the silky sauce beautifully. I like using unsalted peanuts because they don’t overpower the dish with extra saltiness. 🌰
Gluten-Free Adaptation
Swap the light soy sauce for ½ cup gluten-free tamari and use 1 tbsp gluten-free oyster sauce (like San-J brand). This keeps the umami without the gluten. I also recommend adding 1 tsp gluten-free fish sauce** to compensate for the lost depth. The dish stays just as flavorful—promise! ✨
Nutrition facts
Frequently asked questions
Can I use a different cut of beef instead of flank steak?
Flank steak is ideal for its tenderness, but you can use sirloin or ribeye instead. Just slice against the grain for ¼-inch strips and trim excess fat. For extra tenderness, marinate for 15-20 minutes with the cornstarch mixture. Avoid tougher cuts like chuck—they won't get tender enough in the wok.
How do I get the broccoli perfectly crisp-tender?
The secret is high heat and timing! Stir-fry broccoli for exactly 2-3 minutes in a smoking-hot wok. Start with medium-sized florets for even cooking. Overcrowding steams instead of crisps—work in batches if needed. Add a splash of water if the pan gets too dry, but keep the heat high to maintain texture.
What's the best way to reheat leftovers?
Reheat in a skillet over medium-high heat with 1 tsp oil and 1 tbsp water for 3-4 minutes until piping hot. Avoid microwaving—it makes broccoli soggy. For extra flavor, add a splash of soy sauce or oyster sauce while reheating. Leftovers keep well for 3-4 days in an airtight container.
Can I make this recipe without a wok?
Yes! Use a large skillet or cast-iron pan with high sides. The key is getting it as hot as possible—preheat for 5 minutes on high heat. Stir-fry in batches if needed to avoid overcrowding. A carbon steel pan works too, but season it well first. The heat should be so intense you see smoke when oil hits it.
Why does my sauce turn too thick?
This usually happens from over-reducing or using too much cornstarch. The sauce should coat a spoon but remain silky. If too thick, add 1-2 tsp warm water while tossing. For prevention, simmer the sauce for no more than 3 minutes—just until it thickens slightly. If using pre-made oyster sauce (which is thicker), reduce the amount by 1 tbsp.