Takeout-Style Beef and Broccoli Recipe

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Beef and Broccoli is the takeout order my kids ask for by name, and this beef and broccoli recipe gets you that same dark, glossy sauce at home. Strips of flank steak come out silky instead of chewy, the broccoli keeps a little bite, and the sauce clings to every piece instead of pooling in the bottom of the bowl.

The step that separates homemade stir fry from restaurant stir fry is velveting the beef. A short soak in soy sauce, cornstarch, and a pinch of baking soda changes the surface of the meat so the muscle fibers don’t seize up and squeeze out all their water the second they hit a hot pan. Fifteen minutes on the counter is all it takes, and you can taste the difference against plain sliced beef.

Everything moves fast once that pan is hot, so I whisk the sauce together and cut the broccoli before I turn on a single burner. And if slicing flank steak thin feels fiddly, park it in the freezer for 20 minutes first. Firm meat slices clean.

Why You’ll Love This Beef and Broccoli Recipe

• Velvety, tender beef. A quick cornstarch and baking soda soak keeps the flank steak silky instead of tough and gray.
• That glossy takeout sauce. Oyster sauce, soy sauce, and brown sugar cook down into a dark brown glaze that coats every bite.
• On the table in 30 minutes. Once the sauce is whisked and the beef is sliced, the actual cooking runs about 15 minutes.
• Broccoli that still has bite. Steaming the florets briefly right in the pan keeps them bright green and crisp-tender.

Beef and Broccoli Ingredients

Flank steak is the cut to look for here. It’s lean, it slices into wide thin strips easily, and it stays tender as long as you cut across the grain instead of with it. Skirt steak or sirloin work the same way; save the packaged stew meat for a different night.

• 1 1/2 lbs flank steak, thinly sliced against the grain
• 6 tbsp low-sodium soy sauce, divided
• 2 tbsp cornstarch, divided
• 1/4 tsp baking soda
• 1/2 cup beef broth
• 3 tbsp oyster sauce
• 2 tbsp packed brown sugar
• 1 tbsp toasted sesame oil
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp vegetable oil, divided
• 1 lb broccoli florets (about 6 cups)
• 3 tbsp water
• 4 cups cooked white rice, for serving
• 1 tbsp sesame seeds, for garnish

Recipe Variations

• Swap the flank steak for thinly sliced sirloin or skirt steak; both slice and sear the same way.
• Add sliced mushrooms, snow peas, or a handful of shredded carrots along with the broccoli for more vegetables in the pan.
• Stir 1/2 teaspoon red pepper flakes or a spoonful of chili garlic sauce into the sauce mixture if you want some heat.

How to Make Beef and Broccoli

1. Slice the beef: Freeze the flank steak for 20 minutes to firm it up, then slice it about 1/4 inch thick across the grain. Look for the lines running through the meat and cut perpendicular to them.
2. Velvet the beef: Toss the sliced beef with 2 tablespoons of the soy sauce, 1 tablespoon of the cornstarch, and the baking soda until every piece is coated. Let it sit on the counter for 15 minutes while you prep everything else.
3. Whisk the sauce: In a small bowl, whisk together the beef broth, remaining 1/4 cup soy sauce, oyster sauce, brown sugar, sesame oil, garlic, ginger, and remaining 1 tablespoon cornstarch until the sugar dissolves and no lumps remain.
4. Cook the broccoli: Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli and cook for 2 minutes, then add the water, cover, and steam for 3 minutes until bright green and crisp-tender. Transfer to a plate.
5. Sear the beef: Turn the heat to high and add the remaining 1 tablespoon vegetable oil. Spread the beef in a single layer and sear for about 2 minutes per side, just until browned with no pink remaining in the center. USDA recommends 145°F for beef, and strips this thin get there fast, so don’t walk away.
6. Thicken the sauce: Give the sauce a quick re-whisk (the cornstarch settles) and pour it into the pan. Simmer for 2-3 minutes, stirring, until it darkens and thickens enough to coat the back of a spoon.
7. Bring the beef and broccoli together: Return the broccoli to the pan and toss for 1 minute so every floret and every strip of beef picks up the sauce.
8. Serve: Spoon over hot cooked white rice and finish with a sprinkle of sesame seeds.

Recipe FAQs

What Cut of Beef Is Best for Beef and Broccoli?

Flank steak is the standard because it’s lean, slices into wide thin strips, and stays tender when it’s cut across the grain. Skirt steak and sirloin both work well too. Skip the pre-cut stew meat, which needs a long braise to soften.

Do I Really Need the Baking Soda?

It’s what makes the beef taste like restaurant beef instead of home stir fry. It raises the pH just enough that the proteins don’t tighten and squeeze out moisture in the hot pan. Stick to 1/4 teaspoon though; more than that leaves a soapy aftertaste.

Can I Use Frozen Broccoli?

Yes, but thaw it and pat it very dry first, and add it at the end with the sauce instead of steaming it. Frozen florets are already soft, so more cooking just turns them to mush.

What Can I Use Instead of Oyster Sauce?

Hoisin sauce plus an extra splash of soy gets you close, though it runs sweeter. Vegetarian mushroom stir-fry sauce is the closest one-to-one swap and keeps that savory depth.

Can I Double This, and What Goes Well with It?

Yes, though sear the beef in two batches so it browns instead of steaming. Steamed white rice is the classic pairing, and a quick cucumber salad on the side cuts through the sauce nicely.

Cooking Tips

• Get the pan properly hot before the beef goes in. A lukewarm pan steams the strips gray, and that browning is where a lot of the flavor comes from.
• Whisk the sauce again right before it hits the pan. Cornstarch settles to the bottom of the bowl fast, and unmixed sauce thickens in streaks.
• Cut the broccoli into small, bite-sized florets. Big trees look nice on the plate but cook unevenly and don’t hold much sauce.

Storage and Freezing

To store: Keep leftovers in an airtight container in the fridge for up to 4 days. Store the rice separately so it doesn’t soak up all the sauce.

To freeze: The beef and sauce freeze well for up to 2 months. The broccoli softens noticeably after thawing, so freeze the beef and sauce on their own and cook fresh broccoli when you reheat.

To reheat: Warm in a skillet over medium heat with a splash of water or broth to loosen the sauce, stirring often, or microwave in 1-minute bursts.

How to Serve Beef and Broccoli

Beef and Broccoli is best spooned over hot steamed white rice, which soaks up every bit of the extra sauce. A quick smashed cucumber salad or some steamed edamame on the side rounds it out without much work. This is one of the recipes in our easy weeknight dinner collection, and more takeout-style favorites like it are on the way.

Loved This Recipe?

Beef and Broccoli this good coming out of your own skillet makes the takeout menu a lot less tempting on a Tuesday.

Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.

Takeout-Style Beef and Broccoli

Beef and broccoli with velveted flank steak and crisp-tender broccoli tossed in a glossy oyster-soy brown sauce.

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Prep Time:15 minutes mins

Cook Time:15 minutes mins

Total Time:30 minutes mins

Course: Dinner

Cuisine: Chinese-American

Servings: 4 servings

Ingredients

• 1 1/2 lbs flank steak thinly sliced against the grain
• 6 tbsp low-sodium soy sauce divided
• 2 tbsp cornstarch divided
• 1/4 tsp baking soda
• 1/2 cup beef broth
• 3 tbsp oyster sauce
• 2 tbsp brown sugar packed
• 1 tbsp toasted sesame oil
• 4 cloves garlic minced
• 1 tbsp fresh ginger grated
• 2 tbsp vegetable oil divided
• 1 lb broccoli florets about 6 cups
• 3 tbsp water
• 4 cups cooked white rice for serving
• 1 tbsp sesame seeds for garnish

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Instructions

• Slice the beef: Freeze the flank steak for 20 minutes to firm it up, then slice it about 1/4 inch thick across the grain. Look for the lines running through the meat and cut perpendicular to them.
• Velvet the beef: Toss the sliced beef with 2 tablespoons of the soy sauce, 1 tablespoon of the cornstarch, and the baking soda until every piece is coated. Let it sit on the counter for 15 minutes while you prep everything else.
• Whisk the sauce: In a small bowl, whisk together the beef broth, remaining 1/4 cup soy sauce, oyster sauce, brown sugar, sesame oil, garlic, ginger, and remaining 1 tablespoon cornstarch until the sugar dissolves and no lumps remain.
• Cook the broccoli: Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli and cook for 2 minutes, then add the water, cover, and steam for 3 minutes until bright green and crisp-tender. Transfer to a plate.
• Sear the beef: Turn the heat to high and add the remaining 1 tablespoon vegetable oil. Spread the beef in a single layer and sear for about 2 minutes per side, just until browned with no pink remaining in the center. USDA recommends 145°F for beef, and strips this thin get there fast, so don’t walk away.
• Thicken the sauce: Give the sauce a quick re-whisk (the cornstarch settles) and pour it into the pan. Simmer for 2-3 minutes, stirring, until it darkens and thickens enough to coat the back of a spoon.
• Bring the beef and broccoli together: Return the broccoli to the pan and toss for 1 minute so every floret and every strip of beef picks up the sauce.
• Serve: Spoon over hot cooked white rice and finish with a sprinkle of sesame seeds.

Notes

Toss the sliced flank steak with soy sauce, cornstarch, and a pinch of baking soda and let it sit 15 minutes. That velveting step is what keeps the beef silky in a screaming hot pan. Sear the beef just until browned with no pink remaining; USDA recommends 145°F for beef.