Soups & Stews
This wok-tossed beef and broccoli recipe Lau delivers restaurant-quality umami crunch and silky sauce in under 30 minutes.
The secret lies in high-heat searing of tender beef strips, followed by a quick wok toss that locks in crisp-tender broccoli and a glossy sauce with just the right balance of sweet, salty, and tangy. I've perfected this version through countless test batches—each one more flavorful than the last.
The technique starts with properly prepping the beef: thin slices cut against the grain ensure maximum tenderness, while a quick sear in a screaming-hot wok develops that signature caramelized crust. Broccoli florets are blanched just until vibrant green, then tossed with the beef to maintain their crisp texture.
The sauce is where the magic happens—a reduction of soy, oyster, and hoisin sauces with a touch of honey that creates that signature glossy finish.
What you'll end up with is a dish that's perfectly balanced: tender beef with a slightly charred edge, crisp-tender broccoli, and a sauce that clings to every bite. The aroma alone will have everyone gathering around the table.
This version stays true to Lau's signature while being approachable enough for home cooks—no fancy equipment required, just proper technique and quality ingredients.
The beauty of this recipe is its versatility. Serve it over steamed rice for a complete meal or as a standalone dish for those who prefer their beef and broccoli front and center.
The sauce keeps well for up to three days, making it perfect for meal prep. Let's get cooking—this dish is worth every minute of attention.
Ingredients for beef and broccoli recipe lau
Restaurant-quality wok-tossed beef and broccoli starts with these 14 essential ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Flank Steak 🥩 | 1 lb | Thinly sliced against grain |
| Broccoli Florets 🥦 | 1 ½ lbs | Medium size, trimmed |
| Soy Sauce 🍶 | ½ cup | High-quality, preferably Japanese |
| Oyster Sauce 🦪 | ¼ cup | Thick consistency preferred |
| Hoisin Sauce 🍜 | ¼ cup | For authentic umami depth |
| Honey 🍯 | 1 tbsp | Light, mild variety |
| Garlic Cloves 🧄 | 6 cloves | Minced for sauce |
| Fresh Ginger 🌿 | 1 tbsp | Grated, for aromatic base |
| Sesame Oil 🫒 | 1 tbsp | Toasted, for finishing |
| Neutral Oil 🫒 | 2 tbsp | Vegetable or canola oil |
| Cornstarch 🌾 | 1 tbsp | For sauce thickening |
| Green Onions 🧅 | 3 whole | Sliced, for garnish |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The beef is the foundation—flank steak is ideal for its tenderness and lean texture. Look for cuts with good marbling at Whole Foods or your local butcher. Slice it thinly against the grain (about 1/8-inch thick) for maximum tenderness. Costco often carries pre-sliced flank steak, but it's worth the extra minute to slice it yourself. Broccoli should be vibrant green—avoid any florets with yellowing stems. The sauce components are where the magic happens: Japanese soy sauce adds depth, while hoisin and oyster sauce bring that signature umami. For the best quality, grab these sauces at an Asian market—they often carry brands like Lee Kum Kee or Kikkoman that make a noticeable difference.
No soy sauce? Coconut aminos work in a pinch, though the flavor will be slightly different. Substituting oyster sauce with extra soy sauce plus a splash of fish sauce gets you close, but it won't be identical. The honey can be swapped for maple syrup if you prefer. For the garlic and ginger, fresh is non-negotiable—dried powders won't give you that aromatic punch. If you're short on time, pre-minced garlic from the jar works, but it lacks freshness. The broccoli can be steamed ahead of time and stored in the fridge for up to 2 days, but it's best used fresh for maximum crunch. For the sesame oil, toasted sesame oil is essential—regular sesame oil won't have that nutty aroma.
Prep the beef and broccoli just before cooking to maintain texture. The sauce can be made up to 3 days ahead and stored in the fridge—it actually tastes better after the flavors meld. For meal prep, portion the cooked beef and broccoli into containers with a little sauce on top, then reheat in a wok or skillet for that signature crisp-tender texture. The sauce thickens as it cools, so add a splash of water if it seems too stiff when reheating. Garnish with fresh green onions right before serving to keep everything vibrant. Leftovers keep for 3-4 days in the fridge, but the texture starts to soften after the first day.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe—just slice the steak thin, toss in broccoli florets, and let the sauce do the work. No chopping boards to clean, no extra pans to wash. Honestly, the only mess is the good kind (like licking the wok after).
- Umami Bomb: That combo of soy, oyster, and hoisin? It’s like a flavor explosion in your mouth. The hoisin adds a sweet depth, the oyster sauce brings richness, and the soy ties it all together—simple ingredients, but the taste? Ridiculously good.
- Leftover Hero: This dish actually improves the next day. The steak gets even more tender, the sauce thickens just right, and reheating it takes two minutes. I’ll be real: I make a double batch on Sundays so I can grab it for lunch without thinking.
- Budget Powerhouse: Flank steak stretches far, broccoli’s cheap, and a little goes a long way with those sauces. I feed four people for under $15, and everyone’s happy—my picky eater even asks for seconds. (Yes, even on a Tuesday night.)
Step-by-step instructions for wok-tossed beef and broccoli
Master this classic stir-fry technique for perfectly seared beef and vibrant broccoli.
Prepare the Beef and Broccoli
Slice the 1 lb flank steak thinly against the grain into ¼-inch strips. This ensures tender bites that cook quickly in the wok. Trim the 1.5 lbs broccoli florets by removing any thick stems and cutting them into even-sized pieces—about 1-inch clusters. Set aside in separate bowls.
Season the beef generously with 1 tsp salt and 0.5 tsp black pepper, tossing to coat evenly. Don't skip this step—the salt helps tenderize the meat while enhancing flavor. For the broccoli, simply rinse under cold water and pat dry with a clean kitchen towel. Keeping the florets dry ensures they develop a nice caramelization during cooking.
Create the Sauce Base
In a small bowl, whisk together 0.5 cup soy sauce, 0.25 cup oyster sauce, 0.25 cup hoisin sauce, and 1 tbsp honey. This combination delivers the signature umami depth and subtle sweetness. In a separate small bowl, mix 1 tbsp cornstarch with 2 tablespoons water to create a slurry—this will thicken the sauce beautifully.
Grate the 1 tbsp fresh ginger and mince the 6 cloves garlic cloves finely. Set these aside for the next step. The ginger adds aromatic warmth while the garlic provides a savory backbone. I like to use a microplane for the ginger—it creates a fine texture that distributes evenly in the sauce without overpowering the dish.
Sear the Beef and Broccoli
Heat a wok or large skillet over high heat until smoking hot. Add 2 tbsp neutral oil and swirl to coat the bottom evenly. Working in batches if needed, add the seasoned beef strips and sear for 1-2 minutes until they develop a deep brown crust. Remove the beef and set aside on a plate.
In the same wok, add a bit more oil if needed and toss in the broccoli florets. Stir-fry for 2-3 minutes until they turn bright green and slightly blistered. The high heat is crucial here—it prevents the broccoli from turning mushy while developing that perfect wok-hei flavor. Keep the broccoli moving constantly to ensure even cooking.
Combine and Finish with Sauce
Return the seared beef to the wok along with the broccoli. Add the ginger, garlic, and prepared sauce mixture. Toss everything together vigorously for 1-2 minutes until the sauce begins to thicken and coat the ingredients. This is where the magic happens—the beef reabsorbs its juices while the sauce clings beautifully to both components.
Pour in the cornstarch slurry and continue tossing for another 30-60 seconds until the sauce reaches your desired consistency—it should coat the back of a spoon but remain silky rather than gluey. If it thickens too quickly, add 1-2 tablespoons hot water to loosen it. The sauce should be glossy and cling to every piece of beef and broccoli.
Garnish and Serve Immediately
Remove the wok from heat and drizzle in 1 tbsp sesame oil. Toss one final time to distribute the oil evenly—this adds a nutty aroma and rich finish. Quickly slice the 3 whole green onions into ½-inch pieces and sprinkle them over the dish. The fresh green onions provide a bright contrast to the deep umami flavors.
Serve immediately over steamed jasmine rice or noodles. The dish should be piping hot with perfectly tender beef that's still slightly chewy, vibrant broccoli that retains its crunch, and a glossy sauce that coats every bite. This recipe delivers restaurant-quality results with proper technique and attention to timing.
Pro Tips For Making Beef And Broccoli Recipe Lau
- Slice Against the Grain: Flank steak is stubborn—if you cut it with the grain, you’ll end up with chewy, tough strips. Take your time to slice perpendicular to the muscle fibers (they run diagonally across the cut). A sharp knife and a steady hand make this easier, but don’t rush: uneven slices cook unevenly.
- Blanch Broccoli First: I used to toss raw broccoli into the pan with the beef, and it’d either burn or turn to mush. Instead, blanch the florets in boiling water for 30 seconds, then shock in ice water. This softens them just enough to absorb the sauce without falling apart—plus, it cuts down on pan crowding.
- Deglaze with Soy Sauce: After searing the beef, don’t just dump the sauce in. Use 1 tablespoon of soy sauce to deglaze the pan first—this scrapes up all those caramelized bits that make the sauce richer. Let it simmer for 30 seconds before adding the rest of the sauce mix (oyster + hoisin). Trust me, it makes a real difference.
- Rest the Meat Properly: Flank steak needs a break after cooking—skip this, and it’ll dry out before you even serve it. Transfer the beef to a plate, tent loosely with foil, and let it sit for 5-10 minutes. The residual heat keeps it tender while you finish the broccoli and sauce. (Yes, even if you’re impatient like me.)
Wine and beer pairings for this beef and broccoli recipe lau
Red Wine Pairings
A bold Shiraz from Australia or a Syrah from France is my go-to choice for this dish. The wine's dark fruit flavors and peppery notes complement the beef's caramelized crust and the sauce's umami depth.
I recommend a 2018 Penfolds Bin 389—its rich berry profile and smooth finish elevate the dish without overpowering it. Serve at 65°F to let the wine's complexity shine alongside the beef's smoky char. 🍷
Dry Riesling
For those who prefer white wine, a crisp dry Riesling from Germany or California offers a refreshing contrast. The wine's bright acidity cuts through the richness of the beef and broccoli, while its citrus notes balance the sauce's sweetness.
Look for a Dr. Loosen Blue Slate—its mineral finish and green apple undertones create a delightful interplay with the dish's savory elements. Chill to 50°F for optimal enjoyment. 🍇
Light Beer Options
A pilsner or lager is perfect for balancing the dish's bold flavors. The crisp, clean profile of a Sapporo or Heineken complements the beef's richness without adding competing notes.
For a local twist, try a craft pale ale like New Belgium Fat Tire—its subtle malt sweetness harmonizes with the sauce's honey and soy undertones. Serve chilled to 40°F to enhance its refreshing quality. 🍺
Asian-Inspired Sake
For an authentic touch, serve the dish with a dry junmai sake like Dassai 23. The sake's clean, slightly nutty profile enhances the dish's umami flavors without overpowering them.
Warm it to 100°F to release its aromatic qualities, which pair beautifully with the beef's caramelized crust and the sauce's depth. 🍶
Non-Alcoholic Pairings
Don’t overlook non-alcoholic options! A sparkling green tea like Jasmin Tea from China adds a refreshing contrast with its floral notes. For something bolder, try a ginger beer—its spicy kick complements the dish's savory elements. Both options are light enough to cleanse the palate between bites. 🌿
Nutrition facts
Frequently asked questions
Why does the beef need to be sliced against the grain?
Slicing flank steak against the grain shortens the muscle fibers, making each bite more tender. When cooked quickly in a hot wok, these thin slices stay juicy instead of becoming chewy. For best results, slice at a 1/8-inch thickness—any thicker and the center may stay tough.
Can I use frozen broccoli instead of fresh?
Fresh broccoli is ideal for that signature crisp-tender texture, but frozen works in a pinch. Thaw and pat completely dry before cooking to prevent excess moisture. For best results, use high-quality frozen florets without ice crystals and stir-fry for 3-4 minutes instead of 2-3.
What's the secret to getting that glossy sauce?
The gloss comes from three key elements: cornstarch slurry, high heat, and constant tossing. The cornstarch thickens the sauce while the wok's heat creates a silky sheen. For extra shine, add 1 tsp sesame oil at the end and toss vigorously.
How do I prevent the broccoli from turning mushy?
Never overcrowd the wok and keep the heat at high while stirring constantly. The broccoli should cook for just 2-3 minutes—any longer and it loses its crunch. For extra insurance, blanch fresh broccoli for 30 seconds before stir-frying.
Can I make this ahead of time?
While best served fresh, you can prep components ahead: marinate the beef for up to 4 hours, make the sauce 3 days ahead, and blanch broccoli 2 days ahead. Reheat everything together in the wok for 2-3 minutes to restore that wok-hei flavor.