What is the best cut of beef for beef and broccoli?

Flank steak is the classic: lean, beefy and tender when sliced thin against the grain. Sirloin and skirt steak both work well too. Avoid stew cuts like chuck, which need long cooking.

How do you make beef tender like Chinese restaurants?

Velveting: toss the sliced beef with cornstarch, a little soy sauce and a pinch of baking soda for 10 minutes before searing. The baking soda tenderizes the surface and the cornstarch protects it from the heat so it stays silky.

Can I use frozen broccoli for beef and broccoli?

Yes. Skip the steaming step and add the frozen florets straight to the hot wok with the sauce, cooking 2 to 3 minutes until heated through.

How do I thicken beef and broccoli sauce?

The cornstarch slurry in the sauce does it; simmer about a minute and it turns glossy. If still thin, whisk another teaspoon of cornstarch into a tablespoon of cold water and stir it in.

Home › Easy Dinners › Beef and Broccoli

Beef and broccoli

By Ami · September 3, 2026 · ★★★★★ 4.9 from 71 reviews · Jump to Recipe · Print

This easy beef and broccoli recipe is the one that finally got me to stop ordering it — tender velveted flank steak, crisp-tender broccoli and a glossy garlic ginger sauce that clings to every piece, done in about 25 minutes. It's faster than delivery, it lands around 38g of protein a serving, and it has quietly become my most-made weeknight stir fry.

Easy beef and broccoli stir fry with tender sliced flank steak and bright green broccoli in a glossy garlic ginger sauce over white rice — 25-minute takeout-style dinner recipe

This is the takeout dish that's better at home.

Velveting is the whole secret. A quick toss of the sliced beef in cornstarch, soy sauce and a pinch of baking soda is what makes restaurant beef so silky — it takes 30 seconds and it's the same trick that keeps the beef tender in garlic butter steak bites.
The sauce is five pantry ingredients. Soy, oyster sauce, brown sugar, garlic and ginger. No packets, no mystery thickener, and it goes glossy in about a minute — the same easy-sauce logic behind the air fryer honey garlic shrimp.
It's a real high-protein dinner. A pound and a quarter of flank steak across four servings is about 38g of protein each before you even count the rice. Check what that covers for you with the protein calculator.

Here's what you'll need.

Flank steak is my first choice, but sirloin or skirt steak work too. Oyster sauce is the one ingredient worth a special trip — it's what makes the sauce taste like the restaurant's, and a bottle lasts months in the fridge.

Ingredients for beef and broccoli portioned into small bowls — sliced flank steak, broccoli florets, soy sauce, oyster sauce, brown sugar, garlic, ginger, cornstarch, sesame oil, scallions and rice

Here's how it all comes together.

Step 1 — Slice and velvet the beef

Slice the flank steak thinly against the grain — a 15-minute stint in the freezer makes this much easier. Toss the slices with cornstarch, a tablespoon of soy sauce and a pinch of baking soda and let it sit while you prep everything else.

Thin slices of flank steak being tossed with cornstarch and soy sauce to velvet the beef for beef and broccoli

Step 2 — Whisk the sauce

In a measuring jug, whisk together the soy sauce, oyster sauce, brown sugar, garlic, ginger, sesame oil, cornstarch and water. Having it ready in one jug is what makes the actual stir-frying feel calm instead of frantic.

Whisking the beef and broccoli stir fry sauce — soy sauce, oyster sauce, brown sugar, garlic and ginger in a glass jug

Step 3 — Steam the broccoli

Add the broccoli to the hot wok with a splash of water, cover and steam for 2 to 3 minutes until bright green and just tender. Tip it onto a plate — it finishes cooking in the sauce later, so keep it on the crisp side.

Bright green broccoli florets steaming in a skillet with the lid lifted for beef and broccoli stir fry

Step 4 — Sear the beef hard

Wipe the wok, get it screaming hot with a tablespoon of oil, and lay the beef in a single layer. Leave it alone for 90 seconds to build a real crust, flip, and give it another minute. Work in two batches — crowding is how beef ends up grey and chewy.

Sliced flank steak searing in a single layer in a very hot wok with caramelized brown edges

Step 5 — Thicken the sauce

Turn the heat to medium, pour the sauce into the wok and stir for about a minute until it bubbles and turns glossy and thick enough to coat a spoon. If it gets too thick, a splash of water loosens it right back up.

Dark glossy garlic ginger sauce bubbling and thickening in a hot wok for beef and broccoli

Step 6 — Toss it all together

Return the beef and broccoli to the wok and toss for 30 seconds so everything is coated and hot. Finish with sesame seeds and sliced scallions and serve straight away over steamed rice.

Seared beef and broccoli being tossed together in glossy garlic ginger sauce with sesame seeds

Two bowls of easy beef and broccoli over white rice with chopsticks, sesame seeds and scallions — 25-minute high protein dinner

Things I learned while testing this recipe.

Freeze the steak for 15 minutes before slicing. Firm beef slices paper-thin; room-temperature beef slices thick and ragged. Thin slices are what make this tender.
Against the grain, always. Look for the long lines running through the flank steak and cut across them. Cut with the grain and even velveted beef turns chewy.
Don't skip the baking soda. A quarter teaspoon changes the texture of the beef more than anything else in the recipe. You can't taste it, but you can absolutely feel it.
Undercook the broccoli. It goes back into the hot sauce at the end, so pull it while it's still bright and a little snappy — the same rule that keeps the vegetables perfect in sheet pan chicken fajitas.

Make it a meal prep dinner.

Slice and velvet the beef up to a day ahead. Keep it covered in the fridge and it's ready to hit the wok when you get home.
Mix the sauce in a jar. It keeps a week; shake it before pouring. Double it and you have air fryer chicken breast stir fry sorted for later in the week.
Cook the rice in advance. Day-old rice reheats beautifully and the whole dinner becomes a 12-minute job — the same shortcut behind the chicken burrito bowls.

Here's what I'd serve with this.

Today's other new recipe, egg roll in a bowl, is the side that turns this into a full takeout-night spread — and it uses the same sauce ingredients.
Air fryer honey garlic shrimp makes a two-protein feast with almost no extra effort.
Skip the rice and pile it next to garlic butter steak bites for a very good steakhouse-meets-takeout dinner.
For a lighter round-out, honey garlic chicken bowls share the same glossy-sauce energy.
And finish with Greek yogurt chocolate bark straight from the freezer.

Just in case you have leftovers.

Storing: refrigerate in an airtight container up to 4 days. Keep the rice separate if you can so it doesn't soak up all the sauce. The beef and broccoli freeze reasonably well for up to 2 months, though the broccoli softens.

Reheating: a hot skillet with a tablespoon of water for 3 to 4 minutes is best — it brings the sauce back to glossy. The microwave works too: 90 seconds, stirring halfway, with a splash of water over the rice.

More easy dinner recipes...

Honey garlic chicken bowls — 20-minute high protein dinner

Garlic butter steak bites — 15-minute skillet dinner

One pot creamy chicken and rice — easy 40-minute dinner

Air fryer honey garlic shrimp — 20 minutes, sticky and sweet

Beef and broccoli

★★★★★ 4.9 from 71 reviews — easy beef and broccoli with velveted flank steak, crisp-tender broccoli and a glossy garlic ginger sauce. Better than takeout, about 25 minutes, 38g protein a serving.

Prep 10 min · Cook 15 min · Total 25 min · Serves 4 · Category: Easy Dinners · Cuisine: Chinese-American

Ingredients

Beef: 1¼ lb flank steak, sliced thinly against the grain
1 tbsp cornstarch · 1 tbsp soy sauce · ¼ tsp baking soda
Sauce: ⅓ cup low-sodium soy sauce
3 tbsp oyster sauce
2 tbsp brown sugar
4 garlic cloves, minced · 1 tbsp grated fresh ginger
1 tsp toasted sesame oil
1½ tsp cornstarch whisked into ⅓ cup water
Stir fry: 1 large head broccoli, cut into florets (about 5 cups)
2 tbsp neutral oil (avocado or canola)
To serve: steamed rice, sliced scallions, toasted sesame seeds

Instructions

Velvet. Toss the sliced beef with the cornstarch, 1 tbsp soy sauce and baking soda. Set aside 10 minutes.
Sauce. Whisk the soy sauce, oyster sauce, brown sugar, garlic, ginger, sesame oil and the cornstarch-water slurry in a jug.
Broccoli. Heat a large wok or skillet over high heat. Add the broccoli and ¼ cup water, cover and steam 2–3 minutes until bright green and just tender. Transfer to a plate.
Sear. Wipe the wok dry, add 1 tbsp oil and heat until shimmering. Add half the beef in a single layer; cook undisturbed 90 seconds, flip and cook 1 minute more. Remove and repeat with the remaining oil and beef.
Thicken. Reduce the heat to medium. Pour in the sauce and stir 1 minute until bubbling, glossy and thick enough to coat a spoon.
Toss. Return the beef and broccoli to the wok and toss 30 seconds to coat. Serve over rice with scallions and sesame seeds.

Notes: Sirloin or skirt steak work in place of flank. For a lower-sugar version, drop the brown sugar to 1 tbsp. Gluten-free: use tamari and a gluten-free oyster sauce. Add sliced mushrooms or bell pepper in step 3 if you want more vegetables. A pinch of red pepper flakes or a squeeze of sriracha gives it a kick.

Nutrition (per serving, without rice, estimated): 380 calories · 38g protein · 18g carbs · 16g fat · 4g fiber

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FAQ

What is the best cut of beef for beef and broccoli?: Flank steak is the classic — lean, beefy and tender when sliced thin against the grain. Sirloin and skirt steak both work well too. Avoid stew cuts like chuck, which need long cooking.
How do you make beef tender like Chinese restaurants?: Velveting: toss the sliced beef with cornstarch, a little soy sauce and a pinch of baking soda for 10 minutes before searing. The baking soda tenderizes the surface and the cornstarch protects it from the heat, so it stays silky.
Can I use frozen broccoli for beef and broccoli?: Yes. Skip the steaming step — add the frozen florets straight to the hot wok with the sauce and cook 2 to 3 minutes until heated through. Fresh has a better crunch, but frozen is completely fine.
How do I thicken beef and broccoli sauce?: The cornstarch slurry in the sauce does it — simmer for about a minute and it turns glossy. If it's still thin, whisk another teaspoon of cornstarch into a tablespoon of cold water and stir it in.