This Beef and Broccoli recipe is what I make when I’m craving takeout—but better. We’re talking tender seared beef, crisp broccoli, and that glossy, garlicky sauce that clings to everything in the best way. And unlike most “quick stir fry” recipes, this one actually delivers on flavor and texture—because we’re doing it the right way.
🥢 Why I make my beef and broccoli this way (and you should, too)
Look, I’ve made a lot of versions of this dish. Some were fine. Some were… edible. But this is the one that finally gave me everything I wanted from a homemade beef and broccoli: velvety, juicy beef, just-tender broccoli, and a silky sauce that’s salty, garlicky, gingery, and straight-up slurpable.
Here’s what makes it work:
- We velvet the beef. It’s not hard, I promise. A quick toss in baking soda, cornstarch, soy sauce, and a splash of sesame oil makes even a cheaper cut melt-in-your-mouth tender. It’s the secret to restaurant-style beef that doesn’t turn chewy or dry.
- We blanch the broccoli first. Don’t skip this. A quick dip in boiling water means the broccoli stir-fries up perfectly tender-crisp in just a couple minutes—no guessing, no burning, no raw stems.
- The sauce is glossy and garlicky, not gluey. It’s not just soy and sugar! We add beef broth for depth, brown sugar for balance, and thicken it just enough so it clings. No gloopy, oversweet stuff here.
- We sear the beef, not steam it. Into a hot pan it goes, in a single layer—just 30 seconds without fussing over it gives you those golden edges and a little caramelized magic.
It’s fast, it’s easy, and yes, it’s absolutely better than takeout (and still weeknight-worthy!). But it’s the kind of quick that makes you feel like an actual cooking genius.
Printable recipe
Better-Than-Takeout Beef and Broccoli
Ingredients
For the beef & velveting:
- 1 lb flank steak (or ½ lb flank + ½ lb ribeye, very thinly sliced against the grain)
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon dry sherry (optional)
- ½ teaspoon sesame oil
For the Sauce:
- ½ cup beef broth
- 6 tablespoons low sodium soy sauce ((if wanting a deeper soy sauce flavor, reduce broth to ⅓ cup and add 2 more tablespoons soy sauce))
- 2½ tablespoons brown sugar
- 1½ tablespoons cornstarch
- 1 tablespoon fresh garlic (grated (from about 4 cloves))
- 1½ teaspoons fresh ginger (grated)
- 2 tablespoons sesame oil
- Black pepper (to taste)
- ½ teaspoons red pepper flakes (optional, for mild heat)
For the Stir-Fry:
- 1 lb broccoli (cut into small florets (about 5 cups))
- 2 tablespoons vegetable oil (divided)
- sesame seeds and steamed rice (for serving (optional))
Instructions
- Prepare the beef (optional but tasty): Freeze steak for 20-30 minutes to make slicing thinly easier. Slice against the grain into very thin bite-sized pieces.In a bowl, toss the beef with the velveting marinade and let sit for 15 minutes. Once marinating time is up, shake off excess marinade and lay beef strips on a large platter until ready to cook.1 lb flank steak, 1 teaspoon baking soda, 1 tablespoon cornstarch, 1 tablespoon low-sodium soy sauce, 1 teaspoon dry sherry, ½ teaspoon sesame oil
- Make the sauce: In a bowl, whisk together all ingredients for the sauce. Set aside.½ cup beef broth, 6 tablespoons low sodium soy sauce, 2½ tablespoons brown sugar, 1½ tablespoons cornstarch, 1 tablespoon fresh garlic, 1½ teaspoons fresh ginger, 2 tablespoons sesame oil, Black pepper, ½ teaspoons red pepper flakes
- Prepare the broccoli: Bring a pot of water to a boil. Add broccoli and blanch for 30 seconds, then drain, rinse under cold water and pat dry. Heat 1 tablespoon oil in a skillet over medium-high heat, add broccoli, and stir-fry for 2-4 minutes to soften and get some char while still retaining a bright green color. Remove and set aside.1 lb broccoli, 2 tablespoons vegetable oil
- Cook the beef: Heat 1 tablespoon oil in the same skillet over high heat. Add beef in a single layer and sear without stirring for 30 seconds to get caramelization. Flip and cook for 1–2 minutes, then remove.
- Make sauce: Reduce heat to medium, pour in sauce, and simmer for 1–2 minutes until thickened, scraping up any browned bits from the pan.
- Combine & finish: Return beef and broccoli to the pan and toss to coat and heated through. Serve immediately over hot jasmine rice, garnished with sesame seeds if desired.sesame seeds and steamed rice
Better-than-takeout secrets (that are actually easy)
- Velvet the beef like a pro: I know the baking soda step feels like a weird science experiment, but trust me—it works. Just 15 minutes in the marinade and even flank steak turns melty-tender like the stuff from your favorite takeout spot. Don’t skip it.
- Slice it thin—like, really thin: If you’re sawing through thick strips of beef in your bowl, they’re too thick. Chill the steak for 20–30 minutes in the freezer first and slice against the grain for that perfect bite.
- Blanch your broccoli: Look, I love a shortcut too, but tossing raw broccoli straight into the stir fry is a one-way ticket to either charred tops or raw stems. A 30-second dip in boiling water gives you bright, just-tender florets every time.
- Don’t crowd the pan: Cook the beef in batches if you need to. If it steams instead of sears, you’ll miss out on that golden, caramelized magic. And we are here for the magic.
- Stir the sauce before you pour: Cornstarch settles. Always give the sauce one last whisk before adding it to the pan so it thickens evenly and doesn’t turn lumpy.
A few words about the ingredients
- Flank steak: My go-to. It’s lean, easy to slice thin, and takes well to velveting. If you want to level up, a little ribeye mixed in makes it extra luscious. You could also use sirloin or skirt steak if that’s what you’ve got—slice it thin and don’t skip the velveting step. Just promise me you’ll slice against the grain. Otherwise, it’s messy.
- Baking soda + cornstarch: This is your velveting duo. The baking soda tenderizes, and the cornstarch locks in moisture. It’s science. It works. Don’t leave it out.
- Low-sodium soy sauce: Please, don’t use regular soy sauce unless you want your dinner to taste like a salt lick. Low-sodium gives you control—you can always add more, but you can’t take it out.
- Beef broth: This adds depth. Water will make your sauce flat and sad. Use broth – chicken is fine in a pinch!
- Sesame oil: Toasted, please. This isn’t just oil—it’s flavor. A drizzle in the marinade and sauce gives that restaurant-level depth you’re after. Yes, it’s most commonly used as a seasoning after cooking. No, I don’t follow all of the rules.
Please don’t swap for powdered unless you’re truly in a pinch. This sauce is simple, so those fresh aromatics do all the heavy lifting. Grate it fresh. It’s worth the 45 seconds. And if you don’t have one, get a garlic press and you’ll never have to peel another garlic clove ever again.
The pre-minced jar stuff doesn’t hit the same, but it’s fine in a pinch.
And if it’s either dried powders or no stir-fry at all? Go for it—use ½ teaspoon of each (or just make my older absolutely-no-frills easy beef and broccoli recipe) and know it’ll be more “weeknight shortcut” than “restaurant-style wow.”
It’s optional, but lovely. It adds a subtle complexity you don’t totally notice until it’s missing. If you have Chinese cooking wine or even a splash of mirin, that works too. Otherwise, just leave it out—don’t stress.
You can skip it, but I wouldn’t. Just 2½ tablespoons takes the edge off the soy sauce and balances the whole dish – it won’t turn it into candy beef. Without it, the sauce tastes a little flat and overly salty.
If you really don’t want to use sugar, try a splash of hoisin or even a drizzle of honey—just something with a little sweetness.
You bet. Add up to 1 teaspoon red pepper flakes to the sauce, or stir in a little sriracha at the end. You can also add a spoonful of chili crisp when serving for an easy spicy upgrade!
How to serve it (and what to do with leftovers)
This is a full meal once you spoon it over a mound of steamed jasmine rice—but you’ve got options:
- Serve over white or brown rice, or swap in cauliflower rice or stir-fried noodles.
- Add a side of scallion pancakes, steamed dumplings, or even just some quick cucumber salad if you’re feeling extra.
- Want a low-carb vibe? Scoop it into lettuce wraps for a takeout-inspired twist.
Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth or water to loosen the sauce. It won’t be exactly as crisp and glossy as fresh, but it’ll still beat soggy takeout any day.
Can I make it ahead?
Yes, kind of—but it’s more of a “prep ahead” situation than a “fully cook it in advance” one. Here’s how I do it:
- Slice and velvet the beef earlier in the day—cover and refrigerate.
- Blanch the broccoli, rinse super cold and pat it dry, then stash it in a container in the fridge.
- Mix the sauce and pop it in the fridge.
When dinner time hits, you’re just 10 minutes and one pan away from beef and broccoli glory!
Spill the soy sauce: How’d it go?
If this made you never need to get takeout again, leave a comment, rate the recipe, and send me a virtual high-five.
And, you know, please Pin it so you don’t forget where the magic lives 😉
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