Easy Beef and Broccoli – 30-Minute Takeout Copycat

This beef and broccoli is a popular Chinese take-out meal and it's also easy to make right in your own kitchen on a busy weeknight. Tender strips of flank steak get seared until deeply browned, then tossed with crisp-tender broccoli in a shiny, savory-sweet sauce that clings to every bite.

The whole thing comes together in about 50 minutes start to finish, and most of that is just waiting for the rice to cook. The real magic is the velveting step: a quick 20-minute baking soda and cornstarch marinade that keeps the beef impossibly tender even at screaming-hot wok temperatures.

You don't need a wok, either. A large skillet with a heavy bottom works beautifully. Once you nail the sear and the sauce, you'll be making this on repeat and wondering why you ever paid delivery fees.

About the Ingredients

1 1/2 lbs (680g) flank steak or sirloin, sliced 1/4 inch thin against the grain

Freeze the beef 20 minutes before slicing so you can cut paper-thin strips. No flank steak? Skirt steak, flat iron, or even chicken thighs work great here.

1 tsp baking soda

This is the velveting secret that keeps the beef tender. Skip it and the meat can turn chewy fast, so don't leave it out.

1 tbsp cornstarch, plus 1 tbsp for the sauce

Cornstarch locks in moisture during the sear and thickens the sauce. Arrowroot or potato starch are fine swaps.

1/4 cup (60ml) low-sodium soy sauce

Low-sodium keeps the sauce from getting too salty once it reduces. Tamari makes it gluten-free; coconut aminos work too.

3 tbsp oyster sauce

Oyster sauce adds that deep restaurant-style umami. Vegetarian? Use hoisin or mushroom stir-fry sauce instead.

2 tbsp brown sugar

Brown sugar balances the salty soy and helps the sauce glaze. Honey or maple syrup are easy substitutes.

1 tbsp toasted sesame oil, plus 1 tsp for finishing

Toasted sesame oil is for flavor, not frying. If yours smells bitter or flat, it's past its prime – buy a fresh bottle.

4 cloves garlic, minced, and 1 tbsp fresh ginger, grated

Fresh ginger is non-negotiable for that bright bite. In a pinch, use 1 tsp ground ginger, but fresh is far better.

1/4 tsp red pepper flakes, or 1 tsp Sriracha

Adjust the heat to your family's taste. Chili garlic sauce or a minced dried chile both work.

1 large head broccoli (about 1 lb / 450g), cut into bite-size florets

Cut florets uniform so they cook evenly. Frozen broccoli works in a pinch – no need to thaw, just add 1 extra minute.

3 tbsp neutral oil, such as canola or avocado, divided

High smoke point is key for a hard sear. Don't use olive oil here; it will smoke and taste bitter.

3 cups cooked jasmine rice, for serving

Jasmine or short-grain rice soaks up the sauce best. Cauliflower rice keeps it lower carb.

Tips & Tricks

Dry the beef before searing

Pat the marinated strips very dry with paper towels. Wet meat steams instead of browning, and you lose that caramelized crust that makes this dish sing.

Sear in batches, never crowd the pan

Overcrowding drops the pan temperature and turns your sear into a sad gray simmer. Two batches at 2 minutes each beats one crowded 5-minute batch every time.

Blanch the broccoli first

A 90-second boil and an ice bath keeps the broccoli bright green and crisp-tender so it finishes in the sauce without turning to mush.

• Mix the sauce before you turn on the heat: Once the wok is screaming hot, there's no time to measure. Whisk the sauce in a bowl and keep it within arm's reach.

Step-by-Step Instructions

1. Marinate the beef

Toss the sliced beef with the baking soda, 1 tbsp cornstarch, 1 tbsp soy sauce, and 1 tsp sesame oil. Let it sit at room temperature for 20 minutes while you prep everything else.

2. Whisk the sauce

In a small bowl, whisk the remaining 3 tbsp soy sauce, oyster sauce, brown sugar, remaining 1 tbsp cornstarch, red pepper flakes, and 1/3 cup water until smooth. Set aside near the stove.

3. Blanch the broccoli

Bring a large pot of salted water to a rolling boil. Add the broccoli and cook for 90 seconds, until bright green and just crisp. Drain and plunge into ice water, then drain again thoroughly.

4. Sear the beef

Heat 2 tbsp oil in a large skillet over high heat until it shimmers, about 400F (205C). Add half the beef in a single layer and sear 2 minutes per side until deeply browned and the edges are crisp. Transfer to a plate and repeat with the remaining beef.

5. Bloom the aromatics

Lower the heat to medium-high, add the last 1 tbsp oil, then the garlic and ginger. Stir constantly for 20 seconds until fragrant – do not let them brown or they'll turn bitter.

6. Simmer the sauce

Pour in the sauce mixture and let it bubble for 60 to 90 seconds, stirring, until it thickens enough to coat the back of a spoon and the edges of the pan are bubbling steadily.

7. Combine everything

Return the beef and any juices to the pan along with the broccoli. Toss for 1 minute until everything is glossy and heated through, then kill the heat and stir in the final teaspoon of sesame oil.

8. Serve hot

Spoon over steamed jasmine rice and serve immediately. The beef should be tender with a slight spring, the broccoli crisp, and the sauce clinging to every piece.

Delicious Variations

Spicy Sichuan Style

Add 1 tbsp chili bean paste (doubanjiang) with the aromatics and finish with a drizzle of Sichuan chili oil for a numbing, fiery kick.

Honey Garlic Beef and Broccoli

Swap the brown sugar for 2 tbsp honey and add 1 tbsp rice vinegar for a stickier, sweeter glaze the kids will devour.

Mushroom and Bok Choy Version

Replace half the broccoli with sliced shiitake mushrooms and baby bok choy for an earthier, more vegetable-forward bowl.

How to Store Easy Beef and Broccoli

Frequently Asked Questions

Give this easy beef and broccoli a try this week and see if your family ever asks for delivery again. Tweak the heat, swap in your favorite vegetables, and make it your own – that's the fun of stir-frying. Cook smart, eat happy.

Easy Beef and Broccoli

This easy beef and broccoli brings juicy seared steak and crisp broccoli together in a glossy ginger-garlic sauce, faster than takeout delivery.

★★★★½ 4.8 (214 ratings)

15 minPrep time25 minCook time4Servings285 kcalCalories

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🧂 Ingredients

• 1 1/2 lbs (680g) flank steak or sirloin, sliced 1/4 inch thin against the grain
• 1 tsp baking soda
• 1 tbsp cornstarch, plus 1 tbsp for the sauce
• 1/4 cup (60ml) low-sodium soy sauce
• 3 tbsp oyster sauce
• 2 tbsp brown sugar
• 1 tbsp toasted sesame oil, plus 1 tsp for finishing
• 4 cloves garlic, minced, and 1 tbsp fresh ginger, grated
• 1/4 tsp red pepper flakes, or 1 tsp Sriracha
• 1 large head broccoli (about 1 lb / 450g), cut into bite-size florets
• 3 tbsp neutral oil, such as canola or avocado, divided
• 3 cups cooked jasmine rice, for serving

📋 Instructions

1. 1Marinate the beef — Toss the sliced beef with the baking soda, 1 tbsp cornstarch, 1 tbsp soy sauce, and 1 tsp sesame oil. Let it sit at room temperature for 20 minutes while you prep everything else.
2. 2Whisk the sauce — In a small bowl, whisk the remaining 3 tbsp soy sauce, oyster sauce, brown sugar, remaining 1 tbsp cornstarch, red pepper flakes, and 1/3 cup water until smooth. Set aside near the stove.
3. 3Blanch the broccoli — Bring a large pot of salted water to a rolling boil. Add the broccoli and cook for 90 seconds, until bright green and just crisp. Drain and plunge into ice water, then drain again thoroughly.
4. 4Sear the beef — Heat 2 tbsp oil in a large skillet over high heat until it shimmers, about 400F (205C). Add half the beef in a single layer and sear 2 minutes per side until deeply browned and the edges are crisp. Transfer to a plate and repeat with the remaining beef.
5. 5Bloom the aromatics — Lower the heat to medium-high, add the last 1 tbsp oil, then the garlic and ginger. Stir constantly for 20 seconds until fragrant – do not let them brown or they'll turn bitter.
6. 6Simmer the sauce — Pour in the sauce mixture and let it bubble for 60 to 90 seconds, stirring, until it thickens enough to coat the back of a spoon and the edges of the pan are bubbling steadily.
7. 7Combine everything — Return the beef and any juices to the pan along with the broccoli. Toss for 1 minute until everything is glossy and heated through, then kill the heat and stir in the final teaspoon of sesame oil.
8. 8Serve hot — Spoon over steamed jasmine rice and serve immediately. The beef should be tender with a slight spring, the broccoli crisp, and the sauce clinging to every piece.

👨‍🍳 Chef's Note: If you want restaurant-level char, cook the beef in a ripping-hot cast iron skillet and don't move it for the full 2 minutes. That untouched sear is where the flavor lives.

Servings: 4

Cuisine: Chinese-American

Course: Main Course

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Elena Vasquez

Elena focuses on healthy cooking and meal prep for people with limited time and budget. She shares flexible recipes and shortcuts that don’t sacrifice flavor.