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 😉
Cathy says
This is excellent! I used presliced beef and just cut the strips in thirds. I used Swerve brown sugar and arrowroot powder instead of cornstarch to keep the carbs down. Also used cauliflower rice. I didn’t blanch the broccoli, but after cooking it in oil for about a minute, I put a little water in the pan and covered it to steam for 30 seconds or so. I came out perfect. We love this recipe. Thank you!
Nora says
Sounds delicious, Cathy! Glad you enjoyed the recipe.
Do says
OMG! This is so good!! I love it! Even my husband who isn’t a fan of broccoli loves it! If you follow the instructions you have the best beef and broccoli dish you ever ate! Thank you Nora!
Deb says
You already have my email address!!! Why do I have to give it again to be able to print the recipe? Not Cool Nora (aka Savory Nothings)!
Nora says
I’m sorry for your inconvenience, Deb. Unfortunately, the internet is changing very fast right now. AI is decimating independent creators like myself to the point where I’m honestly not sure if I can keep posting recipes for free. The only thing I have a modicum of control over is my email list, and right now, it’s the only thing that justifies the intense workload I put into this site (yes, I do work around 60 hours/week; yes, I miss family moments for work; yes, I work birthdays and holidays because readers need me – the return of investment right now is dwindling fast thanks to bad players and big tech wanting to win the AI game).
I have started to drastically reduce the number of ads in my posts, and also the text surrounding the recipe. I have yet to hear a positive word about this very user friendly, very income-reducing change. People still complain to me just as much as they did before, just about other things. Which makes me wonder – why even try and provide a better experience? I genuinely think it’s a small ask to enter your email address to print a free recipe from an independent creator (nothing happens if you enter it again, you don’t get my emails twice). Or you can create an account with Grow and unlock the print button for life. I’m considering adding a button to close the print pass modal, but you and I both know that most people will choose to close it vs provide their email address, which again, does not in the slightest support the person who is providing you with decent recipes at zero cost to you.
I understand there is the perception that bloggers/influencers are all greedy, lazy bums who just want to make big bucks and sell you stuff – and I agree, there is unfortunately a group like this. However, I think there is some discernment to be used here, we’re not all this way. I genuinely work hard to provide recipes that make sense and turn out well, with the help of my pro trained chef husband (yes, he is actually classically trained and certified, he didn’t just go to a weekend course a few times to call himself chef), and also have them tested by a third party before sharing them here. I’m not an influencer. I don’t send sales emails. I’m just here because I genuinely like to share recipes. I would hope to get a little support back for this free service, but seriously, losing hope over here big time lately.
Bev says
Can I use frozen broccoli instead of fresh? How would I prepare it?
Nora says
You totally can! I’ve done it plenty of times when I forgot the fresh stuff—or just didn’t feel like chopping. Fresh broccoli gets blanched to soften it up and brighten the color before stir frying. But with frozen broccoli, that step’s already done for you during processing (yep, frozen veg is usually blanched before freezing!).
Just thaw it a bit (no need to fully cook it), then toss it in a hot pan to dry it out and get a little char going. It helps keep it from turning into a soggy mess. Once it looks a little toasty, set it aside, cook your beef, then add the broccoli back in at the end. Easy, peasy, and no one will know you didn’t use fresh.
Bill Gerrells says
Thank you for sharing this recipe
Nora says
Glad you liked it, Bill!
Cynthia Kisiday says
can i use already cooked prime rib
Nora says
Cynthia, in that case I would make the sauce and then just heat through the leftover, thinly sliced prime rib in there. Hope this helps!
Peggy Sloan says
This worked exactly as written, thanks!
Nora says
I’m so glad, Peggy!