Ever get that violent craving for Chinese takeout but your bank account is screaming "no"? Most of us just settle for a sad bowl of cereal. Not Cassie Yeung. She basically broke the internet—and then landed a spot on Gordon Ramsay’s Next Level Chef—partly because she figured out how to make beef and broccoli that doesn’t taste like soggy cardboard.
Her recipe went viral for a reason. It’s fast. It’s loud. It’s exactly what you want at 9:00 PM on a Tuesday. Honestly, the Cassie Yeung beef and broccoli phenomenon isn't just about the food; it's about the "velveting" technique that most home cooks completely ignore.
The Secret Technique: What is Velveting?
If you've ever wondered why the beef at a local Chinese spot is impossibly tender while your home-cooked steak feels like chewing on a rubber band, the answer is velveting. Cassie is very vocal about this. It’s a classic Chinese technique her mom taught her.
Basically, you marinate the meat in a mixture of cornstarch and baking soda. The baking soda is the real MVP here. It raises the pH level on the surface of the meat, which prevents the proteins from bonding too tightly when they hit the heat.
- Cornstarch: Creates a protective barrier and helps the sauce stick.
- Baking Soda: Breaks down the fibers so the meat stays tender.
- The Result: "Silk" texture.
Most people skip this step because they’re in a rush. Don’t be that person. Even 20 minutes makes a massive difference.
What Actually Goes Into Cassie Yeung Beef and Broccoli?
Cassie’s recipe is built on "vibes" but the measurements actually matter if you want to recreate that viral gloss. She typically uses flank steak because it’s lean and takes to a marinade like a sponge.
The Marinade (The "Tenderizer")
You’re looking at about a pound of flank steak. Slice it thin. Pro tip: Slice against the grain. If you slice with the grain, you're going to be chewing forever. You'll need:
- Cornstarch (1 tbsp)
- Oyster sauce (1 tbsp)
- Soy sauce (1 tsp)
- Baking soda (½ tsp) — Crucial.
- A little neutral oil (like avocado or canola)
- Freshly grated ginger and garlic.
The Sauce (The "Glow Up")
This is where the flavor lives. It’s a mix of chicken or beef broth (she often uses chicken because it's what's in the fridge), light soy sauce, dark soy sauce for that deep color, brown sugar for caramelization, and a hit of sesame oil.
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She also uses Shaoxing wine. If you don't have this, you can use dry sherry, but honestly, the Shaoxing wine adds that "restaurant" smell that is hard to replicate.
Why Everyone Is Obsessed With This Version
It's 30 minutes. That’s it.
In a world where "quick" recipes usually take an hour of prep, this one actually delivers. Cassie’s background as a professional dancer and her "baddie" energy on TikTok makes the process feel accessible. She isn't lecturing you; she's just cooking dinner.
The Gear Matters (Sorta)
Cassie often uses a carbon steel wok. Why? Because it handles high heat better than your non-stick skillet. You want that "wok hei"—the breath of the wok—which is that slightly charred, smoky flavor. If you only have a regular pan, just get it screaming hot before you drop the meat.
Common Mistakes Most People Make
- Overcrowding the Pan: If you dump all the beef in at once, the temperature drops. Instead of searing, the meat boils in its own juices. It’s gross. Do it in batches.
- Soggy Broccoli: Cassie steams her broccoli briefly with a splash of water and a lid. You want it bright green and "snap-able," not mushy.
- Skipping the Slurry: If your sauce is watery, you forgot the cornstarch slurry. Mix cornstarch with cold water before adding it to the hot pan.
How to Make It Right Now
If you're standing in your kitchen looking at a head of broccoli, here is the move.
First, get that beef marinating. Even if you only have 15 minutes while you chop the veggies, do it. Grate your ginger and garlic directly into the bowl. It's messy, but it's better.
Second, whisk your sauce ingredients. Don't eyeball the brown sugar too much; you need that sweetness to balance the salty oyster sauce.
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Third, sear the meat. High heat. Leave it alone for two minutes so it gets a crust. Flip it, cook for another minute, then get it out of there.
Finally, do the broccoli. A little oil, the aromatics, the wine to deglaze (scrape those brown bits up!), then the broccoli. Add the sauce, let it bubble and thicken, then toss the beef back in to get it all coated and glossy.
Actionable Next Steps for Better Stir-Fry
- Buy a microplane: Grating garlic and ginger instead of mincing them makes the flavor permeate the sauce much faster.
- Freeze your meat for 15 minutes: It makes slicing thin strips of flank steak way easier.
- Get dark soy sauce: If your stir-fry looks pale, it’s because you’re only using light soy. Dark soy is for the color and that rich, molasses-like undertone.
- Prep everything first: Stir-frying happens in seconds. If you're still chopping broccoli while the garlic is burning in the pan, you've already lost.
The Cassie Yeung beef and broccoli recipe is a staple for a reason. It bridges the gap between authentic technique and "I have work in the morning" reality. Grab some sesame seeds for the "razzle-dazzle" at the end, and you're good to go.