How To Make Restaurant-Style Beef & Broccoli Stir Fry (Thit Bo Xao Bong Cai Xanh)

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner while pork is often cheaper.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is gluten-free; flour is more accessible.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is cost-effective.

In a small bowl, toss together beef slices, baking soda, and water. Let the mixture sit for 10 minutes to tenderize. Then add soy sauce, toss evenly, and set aside.

Make the sauce: combine chicken bouillon powder, sugar, water, soy sauce, oyster sauce, and thick soy sauce. Set aside.

Make the slurry: In a small bowl, whisk together the tapioca starch and water until fully dissolved. Set aside.

In a large wok, fill with water 3 inches high and heat the water to a rolling boil. Add broccoli and blanch for 1.5 minutes to keep the broccoli crisps and bright green. No need to cook it all the way through.

Empty the water from the wok. Make sure the wok is completely dry then add vegetable oil to deep-fry the beef (3-inch high). Heat on medium-high or 375°F.

Crack the egg into the beef mixture and toss evenly. Once beef slices are evenly coated with the egg, add tapioca starch and toss evenly again. Add all of the beef slices to the oil. Fry for 2-3 minutes while tossing evenly. Avoid overcooking to keep the beef tender.

Remove all the oil from the wok, leaving about 2 tablespoons. Add garlic and fry for 10 seconds until aromatic and lightly brown. Add stir-fry sauce, broccoli, and beef. Toss until combined.

Re-whisk the slurry sauce until smooth and add to the wok. As soon as the sauce thickens, turn off the heat. You're done! Serve beef and broccoli with steamed rice for a complete meal.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens