Beef and Broccoli
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Beef and broccoli is a Cantonese-American stir-fry of velveted beef and crisp-tender broccoli in a savory brown garlic sauce built on soy sauce, oyster sauce, and a touch of sugar. The two techniques that make it taste like a restaurant's: velvet the thin-sliced beef in cornstarch and a little baking soda so it turns silky and tender, and blanch or steam the broccoli first so it stays bright green and crisp instead of soggy. Stir-fry the beef hot and fast, add aromatics and the pre-mixed sauce, then fold in the broccoli and let a cornstarch slurry thicken everything to a glossy coat. Total time is about 30 minutes. Slicing the beef thin against the grain is the single biggest factor in tenderness.
Why you'll love this beef and broccoli
- Silky, tender beef and crisp broccoli — better than takeout, in 30 minutes.
- We share the velveting trick (cornstarch + a pinch of baking soda) restaurants use.
- A glossy brown garlic sauce from a handful of pantry staples.
- Easily made gluten-free with tamari — and every swap is spelled out.
Ingredients
Beef & velvet
- 1 lb flank or sirloin steak, sliced thin against the grain
- 1 tbsp light soy sauce
- 1 tbsp cornstarch
- ¼ tsp baking soda, tenderizes the beef
- 1 tbsp water
Sauce
- 2 tbsp oyster saucehard to find
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce, for color
- 1 tsp sugar
- 1 tsp cornstarch
- ½ cup beef or chicken stock
Stir-fry
- 1 lb broccoli, cut into florets
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 2 tbsp neutral oil, divided
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Equipment
- Wok or large skillet(shop →)
Instructions
Toss the sliced beef with the soy sauce, cornstarch, baking soda, and water. Let it sit 15 minutes. The baking soda tenderizes and the cornstarch protects — this is what makes the beef silky.
💡 Slice the beef thin and across the grain; freezing it 20 minutes first makes thin slicing much easier.
Stir the sauce ingredients together until smooth and set aside.
Blanch the broccoli in boiling water for 60–90 seconds until bright green and just crisp-tender, then drain. (Or steam it.) This keeps it vivid and prevents a soggy stir-fry.
Heat 1 tablespoon oil in a wok over high heat. Add the beef in a single layer, sear undisturbed for 1 minute, then stir-fry just until it loses its pink, about 2 minutes. Remove to a plate — it'll finish in the sauce.
Add the remaining 1 tablespoon oil, then the garlic and ginger; stir for 30 seconds until fragrant.
Re-stir the sauce and pour it in. Let it bubble and thicken for about a minute, then return the beef and add the broccoli. Toss until everything is hot and glossy. Serve over rice.
Tips & notes
- “Slice thin” for stir-fry beef means about ⅛-inch, against the grain. Cutting across the muscle fibers shortens them, which is the real secret to tender beef — more than any marinade.
- A pinch of baking soda in the marinade (called velveting) tenderizes tough, cheap cuts. Don't overdo it — too much turns the beef mushy and slightly soapy. Rinse if you marinate longer than 30 minutes.
- Blanching the broccoli separately keeps it bright and crisp. If you'd rather not boil water, steam it in the microwave for 2 minutes instead.
- Gluten-free? Swap tamari for the soy sauces and use a gluten-free oyster sauce (or a mushroom 'oyster' sauce).
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Beef and Broccoli
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Serves
- 4
- Level
- Beginner
Ingredients
- 1 lb flank or sirloin steak, sliced thin against the grain
- 1 tbsp light soy sauce
- 1 tbsp cornstarch
- ¼ tsp baking soda, tenderizes the beef
- 1 tbsp water
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce, for color
- 1 tsp sugar
- 1 tsp cornstarch
- ½ cup beef or chicken stock
- 1 lb broccoli, cut into florets
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 2 tbsp neutral oil, divided
Instructions
- Toss the sliced beef with the soy sauce, cornstarch, baking soda, and water. Let it sit 15 minutes. The baking soda tenderizes and the cornstarch protects — this is what makes the beef silky.
- Stir the sauce ingredients together until smooth and set aside.
- Blanch the broccoli in boiling water for 60–90 seconds until bright green and just crisp-tender, then drain. (Or steam it.) This keeps it vivid and prevents a soggy stir-fry.
- Heat 1 tablespoon oil in a wok over high heat. Add the beef in a single layer, sear undisturbed for 1 minute, then stir-fry just until it loses its pink, about 2 minutes. Remove to a plate — it'll finish in the sauce.
- Add the remaining 1 tablespoon oil, then the garlic and ginger; stir for 30 seconds until fragrant.
- Re-stir the sauce and pour it in. Let it bubble and thicken for about a minute, then return the beef and add the broccoli. Toss until everything is hot and glossy. Serve over rice.
Nutrition (est., per serving): 310 cal · 28 g protein · 14 g carbs · 16 g fat
Beef and Broccoli FAQ
What's the best cut of beef for beef and broccoli?
Flank steak is the classic choice — flavorful and tender when sliced thin against the grain. Sirloin, skirt steak, or tri-tip also work well. Whatever you use, slice it thin and across the grain, and velvet it so even a cheaper cut turns out silky.
How do restaurants make the beef so tender?
They 'velvet' it: the beef is coated in cornstarch (often with a little baking soda, egg white, or oil) before a fast, hot stir-fry. The coating shields the meat from the heat, and the baking soda tenderizes it. This recipe uses cornstarch plus a pinch of baking soda for the same effect.
What can I use instead of oyster sauce?
For a savory, slightly sweet stand-in, mix hoisin sauce with soy sauce (about 2:1). For a vegetarian version, use a mushroom 'stir-fry' or mushroom-oyster sauce 1:1. The dish will be a touch less rounded but still tastes great.
Why is my broccoli soggy?
It was overcooked, usually by being stir-fried too long in the sauce. Blanch or steam the broccoli separately just until crisp-tender and bright green, then add it at the very end only to heat through and coat with sauce.
Can I make beef and broccoli ahead of time?
It's best fresh, but leftovers keep 3 days in the fridge and reheat well in a hot pan or wok (the microwave softens the broccoli). For meal prep, you can slice and velvet the beef and cut the broccoli a day ahead, then stir-fry in minutes.
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