Beef and Broccoli Stir Fry Recipe
Better than takeout is a cliché, but this one clears the bar: velvety strips of flank steak and crisp broccoli in a glossy garlic-ginger sauce, done before the delivery app would have confirmed your order. The restaurant secret is a five-minute baking soda velvet on the beef — it's why takeout beef is always more tender than yours, and now it's why yours will be too. Everything else is a hot pan and ten fast minutes, so have the rice going before you start.
Jump to Recipe ↓Ingredients
- 1 lb flank steak, sliced thin against the grain
- 1/2 tsp baking soda (the velveting trick)
- 1 lb broccoli florets
- 2 tbsp neutral oil
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- Sauce: 1/3 cup low-sodium soy sauce, 1/4 cup beef broth, 2 tbsp brown sugar, 1 tbsp cornstarch, 1 tsp sesame oil
- Cooked rice and sesame seeds, to serve
Instructions
- Toss the sliced beef with baking soda and let it sit 15 minutes while you prep (this is the tenderness cheat). Rinse and pat very dry.
- Whisk the sauce ingredients until the cornstarch dissolves.
- Steam the broccoli 2 minutes (microwave with a splash of water works); drain.
- Get a large skillet or wok screaming hot with 1 tbsp oil. Sear the beef in a single layer, 1–2 minutes per side, in two batches. Remove.
- Add the last tbsp oil, then the garlic and ginger for 30 seconds. Pour in the sauce and stir until it bubbles and thickens, about 1 minute.
- Return the beef and broccoli, toss to coat, and serve over rice with sesame seeds.
Ingredient Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Flank steak | Sirloin or skirt steak | Anything sliced thin against the grain |
| Broccoli | Frozen broccoli florets | Thaw and pat dry; skip the steam |
| Brown sugar | Honey | Same amount |
| Soy sauce | Tamari or coconut aminos | Gluten-free versions of the same job |
Storage & Reheating
Refrigerate up to 3 days — it's an excellent meal-prep lunch over rice.
Reheat in a hot skillet for 2 minutes rather than the microwave to keep the broccoli from going army-green. Freezes acceptably for 2 months, though the broccoli softens.
Frequently Asked Questions
What does the baking soda do to the beef?
It raises the meat's pH so the proteins can't seize up — the same “velveting” Chinese restaurants use. Fifteen minutes, rinse well, and cheap steak eats like tenderloin.
How do I slice flank steak thin?
Against the grain (perpendicular to the visible muscle lines), knife at a slight angle, and 20 minutes in the freezer first makes paper-thin slices easy.
Why is my stir fry watery instead of glossy?
The pan wasn't hot enough or the beef went in wet. Screaming-hot pan, bone-dry beef, and don't crowd — two batches beats one soggy one.
Can I make it less sweet?
Cut the brown sugar to 1 tablespoon; the sauce still glosses up from the cornstarch.
Beef and Broccoli Stir Fry — Quick Card
Prep 15 min · Cook 10 min · Serves 4
Nutrition Facts (estimated, per serving)
| Calories | Protein | Carbs | Fat | Sodium |
|---|---|---|---|---|
| 380 kcal | 34g | 22g | 17g | 890mg |
