Easy Beef and Broccoli That's Better Than Takeout in 30 Minutes
This is the stir-fry that made my family cancel our takeout order. The beef is incredibly tender — thanks to a quick velvetting trick — and the broccoli stays bright and crisp. The glossy, savory sauce comes together in 30 minutes flat.
Equipment
- 12-inch cast iron skillet or wok
- Sharp chef's knife
- Small bowl for sauce
- Measuring spoons and grater
- Slotted spoon or tongs
Ingredients
- 1 lb flank steak or sirloin, sliced thin against the grain
- 1/2 tsp baking soda
- 1 head broccoli, cut into small florets
- 1/3 cup low-sodium soy sauce (or tamari)
- 3 tbsp brown sugar
- 2 tsp fresh ginger, grated
- 4 cloves garlic, minced
- 2 tsp dark sesame oil
- 2 tbsp cornstarch (divided)
- Neutral oil (canola or avocado) for searing
- Optional: 2 additional garlic cloves and red pepper flakes for aromatics
- For serving: steamed jasmine rice
Instructions
- Slice and velvet the beef: Cut the partially frozen beef across the grain into thin strips, about ¼-inch thick. In a bowl, toss the beef with the baking soda, 1 tablespoon of the soy sauce, 1 teaspoon of the cornstarch, and 1 teaspoon of the sesame oil. Let it sit at room temperature for 10 minutes.
- Make the sauce: In a small bowl, whisk together the remaining soy sauce, brown sugar, grated ginger, minced garlic, remaining sesame oil, remaining cornstarch, and ¼ cup of water. Set it near the stove. Give it another whisk right before using.
- Par-cook the broccoli: Heat a teaspoon of neutral oil in your skillet over medium-high. Add the broccoli florets and let them sit undisturbed for 2 minutes until the undersides char. Toss and cook for 1 more minute until bright green and crisp-tender. Transfer to a plate.
- Sear the beef: Add another tablespoon of neutral oil to the skillet and turn the heat to high. Spread the beef in a single layer. Cook for 45 seconds to 1 minute without moving it, then toss and cook for another 30 seconds. It will still be slightly pink – that's fine. Transfer to the plate with the broccoli.
- Optional aromatics: Add 2 more minced garlic cloves and a pinch of red pepper flakes to the hot pan for about 15 seconds.
- Simmer the sauce: Pour the sauce mixture into the hot skillet. Stir constantly until it thickens and becomes glossy, about 45 seconds. When you can drag a spoon through and it leaves a clean trail, it's ready.
- Combine everything: Return the beef and broccoli to the skillet. Toss together until evenly coated, about 30 seconds.
- Serve immediately over hot rice. The whole process takes about 25-30 minutes.
Notes
Storage: Store beef, broccoli, and sauce separately in the fridge for up to 3 days. Freeze together for up to 1 month. Reheat in a skillet with a splash of water.
Key tips: Slice beef against the grain for tenderness. Don't overcrowd the pan – cook in batches if needed. Re-whisk the sauce right before adding to the pan to avoid clumps. Use a heavy cast iron or stainless steel pan for a good sear.
Substitutions: For gluten-free, use tamari or coconut aminos. For spicy, add sriracha or red pepper flakes. Swap beef for chicken thighs using the same velveting method. Add bell peppers, snap peas, or carrots with the broccoli.