Broke Gourmet: Cantonese-Inspired Beef Broccoli

Published 1:30 am Thursday, August 6, 2026

One of my longtime YouTube viewers from Hong Kong recently asked if I’d make something Cantonese-inspired. While this isn’t a traditional Cantonese recipe, it is my homemade take on one of my favorite takeout classics: Beef & Broccoli.

Restaurant versions can easily cost around $25 a plate, but with a handful of fresh ingredients and a few pantry staples, you can make two generous servings at home for about $10 per plate. Thin slices of flank steak are marinated before being quickly stir-fried with crisp broccoli, sweet onions, and red bell peppers in a rich, savory sauce served over jasmine rice.

The best part is that this meal comes together in about 30 minutes, making it perfect for a busy weeknight while still feeling like something you’d order from your favorite local restaurant.

Broke Gourmet Tips

Slice the steak against the grain for the most tender bites.

Marinate the beef with baking soda and cornstarch for 20 to 30 minutes to create that silky, restaurant-style texture.

Have every ingredient prepped before turning on the stove. Stir-fries cook quickly, and there isn’t time to chop vegetables once the pan is hot.

Cook the beef in batches if needed so it sears instead of steaming.

Add the cornstarch slurry only after the sauce comes to a simmer to achieve a thick, glossy finish.

Beef Marinade

1 lb flank steak, thinly sliced

1 tbsp low-sodium soy sauce

1 tbsp cornstarch

1 tsp neutral oil

½ tsp baking soda

¼ tsp white pepper

Sauce

½ cup hot water

1 tsp Better Than Bouillon Beef

¼ cup low-sodium soy sauce

2 tbsp oyster sauce

1 tbsp brown sugar

1 tsp sesame oil

2 cloves garlic, minced

1 tsp fresh grated ginger

Cornstarch Slurry

1 tbsp cornstarch

2 tbsp cold water

Vegetables

2 to 3 cups broccoli florets

½ white onion, sliced

1 red bell pepper, sliced

Green onions, sliced for garnish

Rice

1 cup jasmine rice

2 cups water

Directions

Marinate the beef for 20 to 30 minutes. While it rests, prepare the rice, vegetables, sauce, and cornstarch slurry.

Heat a large skillet over high heat with a little neutral oil. Cook the beef in batches until lightly browned, then remove it from the pan.

Stir-fry the broccoli, onion, and bell pepper until crisp-tender. Pour in the sauce and bring it to a simmer. Stir in the cornstarch slurry until the sauce thickens, then return the beef to the pan and toss everything together until evenly coated.

Serve over jasmine rice and garnish with sliced green onions.

Roy Mosby is a Marysville resident and the creator of the YouTube channel Broke Gourmet.