Looking for a quick and delicious meal that beats takeout? This Better than Takeout Beef and Broccoli Stir-Fry is the perfect solution! Packed with tender beef and crisp broccoli, this easy Chinese recipe is sure to become a family favorite.
Need a pairing suggestion? Try our Jasmine Rice Instant Pot Recipe and our Easy Asian Cucumber Salad Recipe.
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Beef and broccoli stir-fry is a well-loved Chinese-American dish featuring tender beef slices and fresh broccoli florets in a savory sauce. This homemade version is better and quicker than waiting for delivery.
If you like this Asian recipe, you may love our Chicken and Broccoli Stir-Fry or our Teriyaki Beef Stir-Fry.
Why We Love This Recipe
- Homemade: Tastes even better than your favorite takeout.
- Healthy Ingredients: Loaded with protein and vegetables.
- Easy: Perfect for busy weeknights, ready in just 35 minutes.
- Family-Friendly: A hit with both kids and adults.
Ingredients
- Flank Steak: Thinly sliced against the grain for tenderness.
- Broccoli Florets: Fresh and crisp, perfect for stir-frying.
- Baking Soda: Helps tenderize the beef.
- Sugar: Adds a touch of sweetness.
- Cornstarch: Used for thickening the sauce.
- Soy Sauce: Provides a salty, umami flavor.
- Shaoxing Wine: Optional, for added depth of flavor.
- Vegetable Oil: Ideal for high-heat cooking.
- Oyster Sauce: Adds a rich, savory taste.
- Sesame Oil: For a nutty aroma.
- Garlic and Ginger: Freshly minced, adding aromatic flavors.
- Beef Broth: Enhances the sauce’s depth.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Flank Steak: Can be substituted with skirt steak or sirloin for similar results.
- Broccoli: Swap with green beans or snow peas for a different texture.
- Soy Sauce: Use tamari or coconut aminos for a gluten-free option.
- Diet: Use cauliflower rice instead of regular rice for a low-carb option.
- Spice: Include Szechuan peppercorns for a more authentic flavor.
How to Make Better than Takeout Beef and Broccoli Stir-Fry
STEP ONE: Prepare the Beef
In a bowl, mix the sliced flank steak with baking soda, sugar, cornstarch, soy sauce, and Shaoxing wine. Marinate for 20 minutes.
STEP TWO: Blanch the Broccoli
Bring a pot of water to a boil. Add broccoli florets and cook for 2 minutes. Drain and set aside.
STEP THREE: Make the Sauce
In a bowl, combine soy sauce, brown sugar, garlic, cornstarch, oyster sauce, sesame oil, beef broth, and ginger. Stir until smooth.
STEP FOUR: Cook and Combine
Heat vegetable oil in a large skillet over medium-high heat. Add beef and cook until browned. Add broccoli and sauce; stir until coated and the sauce thickens.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Marinate the beef for at least 20 minutes to improve the flavor.
✔️ DO Slice the beef thinly against the grain for the most tender bites.
✔️ DO Blanch the broccoli to keep it bright green and slightly crisp.
✔️ DO Use high heat when stir-frying to cook the ingredients quickly and evenly.
Storage
Store leftover Better than Takeout Beef and Broccoli in an airtight container for up to 3 days. Freeze for up to 2 months. Thaw in the refrigerator before reheating. Warm leftovers in a skillet over medium heat until heated through.
Recipe FAQs
To keep broccoli crisp, blanch it in boiling water for 2 minutes, then immediately transfer it to ice water to stop the cooking process. This helps maintain its bright color and crunchy texture.
If you don't have flank steak, you can use skirt steak, sirloin, or even tenderloin. Just make sure to slice the meat thinly against the grain for the best texture.
To thicken the sauce, use cornstarch. Mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry, then add it to the sauce while stirring continuously until it thickens to your desired consistency.
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📖 Recipe
Better than Take Out Beef and Broccoli Stir-Fry
Equipment
- Large skillet or wok
- Sharp Knife
- Cutting board
- Mixing bowls
- Pot for blanching
Ingredients
- 1 lb flank steak thinly sliced against the grain
- 4 cups broccoli florets
- Water as needed
- ½ teaspoon baking soda
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine optional
- 1 tablespoon vegetable oil for stir-frying
Beef and Broccoli Stir Fry Sauce
- ½ cup low sodium soy sauce
- ¼ cup brown sugar
- 2 cloves garlic minced
- 1 tablespoon cornstarch
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- ¼ cup beef broth
- 1 tablespoon fresh ginger minced
Instructions
- In a bowl, mix the sliced flank steak with baking soda, sugar, cornstarch, soy sauce, and Shaoxing wine. Let it marinate for 20 minutes.
- Bring a pot of water to a boil. Add the broccoli florets and cook for 2 minutes. Drain and set aside.
- In a small bowl, combine the low sodium soy sauce, brown sugar, minced garlic, cornstarch, oyster sauce, sesame oil, beef broth, and minced ginger. Stir until smooth.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil.
- Add the marinated beef in a single layer. Cook for 2-3 minutes on each side until browned and cooked through. Remove the beef from the skillet and set aside.
- In the same skillet, add the blanched broccoli and stir-fry for 2 minutes.
- Return the beef to the skillet and pour in the sauce. Stir everything together until well coated and the sauce thickens, about 2-3 minutes.
- Serve the beef and broccoli hot over steamed rice or noodles.
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