Making your own takeout at home is a lot easier than most people think. This beef and broccoli recipe is a staple in my house because it uses basic items you likely have in your kitchen. It is fast, filling, and tastes much better than the soggy versions you get in a plastic container.
The Goods
This recipe is designed to serve 4 people when served over a bed of steamed rice or noodles.
- 1 pound flank steak or sirloin, sliced thin across the grain
- 2 large heads of broccoli, cut into bite-sized florets
- 3 cloves of garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup soy sauce (low sodium is a good choice)
- 1/3 cup brown sugar
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- 1/2 cup water or beef broth
- 2 tablespoons vegetable oil for frying
- Sesame seeds or red pepper flakes for the top
Smart Prep
The secret to a great stir-fry is having everything ready before you turn on the stove. Stir-frying happens very fast. If you are still chopping broccoli while the meat is in the pan, you will likely burn the sauce or overcook the beef. I like to line up my ingredients in small bowls next to the stove so I can just toss them in when the time is right.
When you slice your beef, make sure to go across the grain. If you look closely at the meat, you will see lines running through it. You want to cut perpendicular to those lines. This breaks up the tough fibers and makes the beef much easier to chew.
If the meat is too soft to slice thin, put it in the freezer for fifteen minutes. This firms it up just enough to get those perfect, thin strips.
Meat Coat
Put your sliced beef in a bowl and toss it with one tablespoon of cornstarch. This is a technique called “velveting.” It creates a small barrier around the meat that keeps the juices inside and helps the beef brown without drying out. It also helps thicken the sauce later on in the process.
Let the meat sit for about ten minutes while you prep the rest.
Sauce Mix
In a separate jar or bowl, whisk together the soy sauce, brown sugar, sesame oil, the rest of the cornstarch, and your water or broth. You want the sugar to dissolve completely.
This sauce will look thin now, but the cornstarch will work its magic once it hits the heat of the pan. If you like a bit of heat, you can drop a few red pepper flakes into the sauce mix now.
Quick Steam
I prefer to give my broccoli a head start. Put your florets in a microwave-safe bowl with a splash of water, cover it, and steam it for two minutes.
You want the broccoli to be bright green and slightly tender but still have a crunch. If you throw raw broccoli straight into the pan with the beef, the meat will be overdone by the time the broccoli is ready to eat. Drain the water and set
High Heat
Get a large skillet or a wok very hot over medium-high heat. Add your vegetable oil. Once the oil is shimmering, add the beef in a single layer. Do not crowd the pan.
If you put too much meat in at once, the temperature will drop and the meat will steam in its own juices instead of searing. Cook the beef for about two minutes until it is browned on the outside, then remove it from the pan and put it on a plate.
Aromatics First
In the same pan, add a little more oil if needed. Toss in your garlic and ginger. Stir them constantly for about 30 seconds. You only want to cook them until you can smell them.
If they turn dark brown or black, they will taste bitter, and you will have to start over. Garlic burns very quickly, so keep it moving.
Final Build
Pour the sauce mixture into the pan with the garlic and ginger. Stir it as it comes to a simmer. You will see it go from a cloudy brown to a dark, glossy glaze in about a minute.
Once the sauce is thick enough to coat a spoon, add the beef and the steamed broccoli back into the pan.
Toss everything together for another minute so the heat gets through the whole dish and every piece is covered in sauce.
Better Flavor
If you want your dish to taste like it came from a professional kitchen, use toasted sesame oil. A little bit goes a long way, so stick to the tablespoon in the recipe. Also, try to use fresh ginger instead of the powdered stuff in a jar. The fresh root has a sharp, peppery bite that defines the flavor of this dish.
You can keep a knob of ginger in your freezer and just grate it while it is frozen—it is much easier than trying to peel and chop it fresh.
Another tip is to check your broccoli size. Try to make all the florets roughly the same size. This ensures that every piece has the same texture. There is nothing worse than having one piece of broccoli that is mushy and another that is still raw in the middle.
Common Pitfalls
The most common mistake is overcooking the beef. Since the strips are thin, they only need a minute or two of high heat. If you leave them in the pan the whole time, they will turn into rubber. Always remove the meat once it is browned and only add it back at the very end to warm it up.
Another issue is the sauce becoming too thick. If your sauce looks like jelly, just add a tablespoon of water or broth at a time and whisk it in. This will thin it back out to a nice, pourable consistency. On the flip side, if the sauce is too thin, let it simmer for an extra minute. The cornstarch needs heat to activate its thickening power.
How Can I Make The Beef Extra Tender Like In A Restaurant?
To get that ultra-tender “takeout” texture, many restaurants use a pinch of baking soda. This is called “bi-carb velveting.” You can toss your raw beef strips with half a teaspoon of baking soda and let them sit for 15 to 20 minutes.
After that, you must rinse the meat thoroughly under cold water and pat it dry with paper towels before seasoning and cooking.
This process changes the pH levels on the surface of the meat, making it nearly impossible to overcook or toughen. It is an extra step, but if you have the time, it makes a massive difference in the final result.
Can I Use Frozen Broccoli For This Recipe?
Yes, you can use frozen broccoli if you are in a pinch. However, frozen broccoli tends to hold a lot of extra water. If you use it, do not steam it beforehand. Instead, let it thaw completely and pat it dry with a towel. Add it to the pan just like you would with the fresh, steamed version.
Keep in mind that frozen broccoli is already blanched before it is frozen, so it will soften much faster than fresh broccoli. It might not have that same “snap” or crunch, but it will still soak up the sauce and taste great.
Final Thoughts
Beef and broccoli is the ultimate “fake-out” meal. It feels fancy because of the glossy sauce and the bright colors, but it is one of the most straightforward things you can cook. It is a great way to get a lot of greens into your diet while still enjoying a savory, protein-heavy meal.
Once you get the hang of the timing, you can start swapping things out. You can use snap peas, carrots, or even cashews to change the texture. The sauce is a great base for almost any stir-fry you want to make. It is a reliable recipe that works every single time and keeps everyone happy at the dinner table.
Would you like me to show you how to make a spicy version of this sauce or give you a quick guide on how to cook the perfect fluffy white rice to go with it?
