Coating meat in a little cornstarch and a pinch of baking soda to keep it tender when stir-fried.

Flank steak; sirloin or skirt also work.

Beef and Broccoli

Tender sliced flank steak and crisp broccoli stir-fried in a glossy garlic, ginger and oyster sauce. Better than takeout in 30 minutes; serves 4.

Vegetarian with swaps Dairy-free Low-carb

Contains: shellfish, wheat, soy, sesame. Based on the ingredients as written; check package labels, which can change.

Prep 20 min
Cook 10 min
Total 30 min
Yield 4 servings
Level Easy

Updated November 4, 2026

Wok of beef and broccoli in a glossy brown sauce with rice

Beef and broccoli is the Chinese-American takeout classic, and it is quick at home. A light cornstarch coating, called velveting, keeps the sliced beef silky and tender in the hot wok.

Serve it over steamed rice.

Ingredients

Beef

1 pound flank steak, thinly sliced across the grain
1 tablespoon soy sauce
1 tablespoon cornstarch
1/4 teaspoon baking soda

Sauce

1/4 cup oyster sauce
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon toasted sesame oil
1 tablespoon cornstarch
1/2 cup water

Stir-fry

3 tablespoons neutral oil
4 cups broccoli florets
3 cloves garlic, minced
1 tablespoon grated ginger
Steamed rice

To make it vegetarian

For the beef, use seitan or extra-firm tofu cut the same way, or thick-sliced portobello mushrooms.
For the oyster sauce, use a vegetarian mushroom stir-fry sauce.

Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. The nutrition on this page is for the original recipe. See all our vegetarian recipes.

New to an ingredient? See Toasted sesame oil in our kitchen glossary.

What you’ll need

wok or large skillet with a lid
whisk

Instructions

Velvet the beef. Toss the beef with the soy sauce, cornstarch and baking soda and let stand 15 minutes.
Mix the sauce. Whisk the sauce ingredients together.
Cook the broccoli. Heat 1 tablespoon oil in a wok over high heat, add the broccoli and 2 tablespoons water, cover and cook 2 to 3 minutes until bright green. Remove.
Sear the beef. Heat the remaining oil and stir-fry the beef in batches 1 to 2 minutes until browned.
Finish. Add the garlic and ginger for 30 seconds, return the broccoli, add the sauce and toss until glossy and thick. Serve over rice.

Nutrition per serving (estimated)

370Calories

17 gCarbohydrates

3 gFiber

14 gNet carbs

28 gProtein

22 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Low-carb Dairy-free Budget-friendly Vegetarian with swaps

Tips

Slice the beef very thin across the grain; freezing it 20 minutes helps.
Do not crowd the wok or the beef will steam.

Storage and leftovers

Freezer-friendly

Refrigerate up to 4 days, or freeze up to 2 months (the broccoli softens). Reheat in a skillet or microwave with a splash of water until hot.

Questions about this recipe

What is velveting?: Coating meat in a little cornstarch and a pinch of baking soda to keep it tender when stir-fried.
What cut is best?: Flank steak; sirloin or skirt also work.

Pairs with: Cabernet Sauvignon or Malbec. Wine pairing guide

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