The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
This beef and broccoli recipe turns out just as good as your favorite takeout order, with tender beef and crisp broccoli in a glossy, savory sauce. The secret is a quick baking soda soak that tenderizes the beef before it even hits the pan, no wok or special equipment required. It has become the beef broccoli recipe I make on busy weeknights when a real dinner needs to happen in about 30 minutes.
Table of Contents
Why this beef and broccoli recipe works
The first time I made this, I skipped the baking soda step and went straight to slicing and marinating. The beef came out fine, but noticeably chewier than what I remembered from a good Chinese restaurant. Adding a short baking soda soak before the cornstarch marinade made a real difference, the beef turned out closer to that silky, almost fork-tender texture I was after, even using a lean cut like top sirloin.
Ingredient notes and substitutions
Beef: flank steak or top sirloin both work well, sliced thin against the grain. Ribeye works too for a richer bite, though it costs more.
Baking soda: this is what tenderizes the beef before cooking. Do not skip it even though it feels like an odd ingredient in a marinade.
Broccoli: fresh florets hold their texture best. Frozen broccoli works in a pinch, thaw and pat it dry first so it does not water down the sauce.
Oyster sauce: adds the deep, savory backbone of the sauce. A vegetarian stir-fry sauce or hoisin sauce works as a substitute, though the flavor will be a little sweeter.
Ginger: fresh grated ginger gives the best flavor. Ground ginger works in a pinch, use about a quarter of the amount.
How to velvet the beef for tender bites
Velveting is the restaurant trick behind why takeout beef always seems more tender than homemade. Tossing the sliced beef with baking soda before marinating breaks down some of the tough muscle fibers, so it stays tender even after hitting high heat.
Do not skip rinsing the beef after the baking soda soak. Left on too long, or not rinsed off, it can leave a slightly soapy aftertaste.
Beef and broccoli recipe
Beef and Broccoli Stir-Fry
Servings
4
servingsPrep time
15
minutesCooking time
15
minutesTotal time
30
minutesTender beef and crisp broccoli tossed in a glossy, savory sauce, just like your favorite takeout order. Ready in about 30 minutes with a quick baking soda tenderizing trick.
Ingredients
1 pound flank steak or top sirloin, thinly sliced against the grain
1/2 teaspoon baking soda
2 tablespoons cornstarch, divided
1/4 cup low-sodium soy sauce, divided
1 pound broccoli florets
3 tablespoons vegetable oil, divided
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
1/2 cup beef broth
2 tablespoons oyster sauce
1 tablespoon brown sugar
Cooked rice, for serving
Directions
- In a bowl, toss the sliced beef with the baking soda and 2 tablespoons water. Let it sit for 15 minutes, then rinse briefly and pat dry. Toss the beef with 1 tablespoon of the cornstarch and 2 tablespoons of the soy sauce.
- Bring a pot of water to a boil and blanch the broccoli for 1 minute, until bright green and just tender-crisp. Drain and set aside.
- Heat 2 tablespoons of the oil in a large skillet or wok over high heat. Add the beef in a single layer and cook for 1 to 2 minutes per side, until browned. Transfer to a plate.
- Add the remaining oil to the skillet along with the garlic and ginger, and cook for 30 seconds until fragrant.
- Whisk together the beef broth, oyster sauce, brown sugar, remaining soy sauce and remaining cornstarch. Pour into the skillet and cook, stirring, until it thickens slightly, about 1 minute.
- Return the beef and broccoli to the skillet and toss to coat in the sauce. Cook for 1 more minute until everything is heated through, then serve over rice.
Notes
- Servings and timing are estimates based on the ingredients in this recipe, adjust to taste and to your own tested version. Slicing the beef is easiest when it is partially frozen for about 15 minutes first.
Tips for restaurant-style stir-fry
Slice the beef as thin as you can manage, and always against the grain. Thick slices or cutting with the grain make the beef chewy no matter how well it is marinated.
Cook the beef in a single layer and do not crowd the pan. Overcrowding steams the beef instead of browning it.
Have every ingredient prepped and within reach before you start cooking. Once the pan is hot, stir-frying moves fast and there is no time to chop mid-recipe.
Blanching the broccoli first, instead of stir-frying it from raw, keeps it bright green and tender-crisp instead of dull and overcooked.
Beef sliced this thin cooks through in just a minute or two per side, so there is no need to check it with a thermometer. If you want to confirm, whole cuts of beef are safe at an internal temperature of 145°F according to the USDA’s safe temperature chart.
Ways to vary this dish
Use pre-sliced shaved steak or leftover cooked steak to skip the slicing and velveting steps entirely, a good shortcut for an even faster dinner.
Add a sliced red chili or a spoonful of chili garlic sauce for a spicier version.
Swap in snap peas, sliced bell peppers or carrots alongside or instead of the broccoli for a mixed vegetable version.
What to serve with beef and broccoli
Steamed white or brown rice is the classic pairing, it soaks up the extra sauce well. For a full Asian-inspired spread, Thai Eggplant makes a flavorful vegetable side that rounds out the meal without much extra effort.
Storage and reheating
Leftovers keep in an airtight container in the fridge for up to 3 to 4 days. Reheat in a skillet over medium-high heat just until warmed through, high heat helps keep the beef from turning tough and rubbery the way a slow reheat can. In the microwave, use short bursts at reduced power and add a splash of water or broth to loosen the sauce.
Nutrition estimate
These numbers are an estimate only, based on the ingredients as written, not a calculated or verified nutrition label. One serving, about one cup without rice, comes out to roughly 320 to 360 calories, with around 28 grams of protein from the beef. Serve over a smaller portion of rice, or cauliflower rice, to keep the meal lighter.
Frequently asked questions
How do you make beef and broccoli?
Toss thinly sliced beef with baking soda, then marinate it in cornstarch and soy sauce while you blanch the broccoli. Sear the beef in a hot skillet, cook garlic and ginger briefly, then add a sauce of beef broth, oyster sauce and soy sauce. Toss everything together with the broccoli and serve over rice.
What is beef and broccoli sauce made of?
The sauce is a mix of beef broth, oyster sauce, soy sauce, a little brown sugar and cornstarch to thicken it. Together they create the glossy, savory-sweet sauce that coats the beef and broccoli in most Chinese-American takeout versions.
What is the best cut of beef to use?
Flank steak and top sirloin are both good choices, they are tender when sliced thin against the grain and take well to marinating. Leaner cuts like round steak work too but benefit even more from the baking soda tenderizing step.
How do you keep the beef tender?
The key is velveting: tossing the sliced beef in baking soda for about 15 minutes before marinating it in cornstarch and soy sauce. This breaks down the muscle fibers so the beef stays tender through the high heat of stir-frying instead of turning tough. Slicing thin against the grain also makes a noticeable difference.
