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overhead view of wooden spoon scooping up beef and broccoli garnished with white sesame seeds
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Better-Than-Takeout Beef and Broccoli

Juicy, velvety beef, crisp-tender broccoli, and a garlicky, glossy stir-fry sauce—this beef and broccoli is better than takeout and just as fast. No soggy veg or chewy meat in sight!
Prep Time15 minutes
Cook Time15 minutes
Additional time15 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American, Asian-Inspired
Difficulty: Easy
Servings: 4 servings
Calories: 450kcal
Author: Nora from Savory Nothings

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
    overhead close up view of flank steak strips velveting
  • 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
    overhead view of stir fry sauce in small white bowl with whisk
  • 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
    overhead view of wooden spoon in pan with broccoli
  • 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.
    overhead view of beef flank steak being browned
  • 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.
    overhead view of stir fry sauce bubbling in 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
    overhead view of beef and broccoli in pan

Notes

  • Beef: Slice thinly against the grain—freezing briefly helps!
  • Velveting: Don't skip! It makes the beef tender like takeout.
  • Broccoli: Blanch first for perfect tender-crisp texture.
  • Sauce: Mix ahead—then just stir and simmer to thicken.
  • Sear: High heat + single layer = caramelized beef, not steamed.
 

Nutrition

Serving: 1serving (no rice) | Calories: 450kcal | Carbohydrates: 23g | Protein: 30g | Fat: 22g