SaveTakeout-Style Beef and Broccoli
Velveted flank steak, crisp-tender broccoli, glossy oyster-soy sauce. Better than delivery, ready in 20 minutes.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $18.00 · $4.50/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 1 lb flank steak (sliced thin against the grain)
- 1/2 tsp baking soda
- 2 tbsp cornstarch (divided)
- 4 tbsp soy sauce (divided)
- 2 tbsp Shaoxing wine
- 3 tbsp oyster sauce
- 1 tsp dark soy sauce (for color)
- 1 tsp sugar
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1/2 cup beef stock
- 1 lb broccoli florets
- 4 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 3 tbsp neutral oil
Instructions
- 1
Toss sliced beef with baking soda, 1 tbsp soy sauce, 1 tbsp cornstarch, 1 tbsp Shaoxing. Rest 15 minutes.
Baking soda raises pH — that's velveting, the tender takeout secret.
- 2
Whisk sauce: remaining 3 tbsp soy, oyster sauce, dark soy, sugar, rice vinegar, sesame oil, stock, and 1 tbsp cornstarch.
Rice vinegar is the acid — don't skip. Balances the salty-sweet.
- 3
Blanch broccoli in salted boiling water 90 seconds, shock in ice water. Drain well.
Blanching ensures tender-crisp every time — raw broccoli steams unevenly in the wok.
- 4
Heat wok screaming hot with 2 tbsp oil. Sear beef in a single layer 60 seconds, flip, 30 seconds more. Remove.
Smoking hot wok = wok hei. Cold wok = gray, sad beef.
- 5
Add 1 tbsp oil, ginger and garlic, stir 15 seconds until fragrant. Add broccoli, toss 30 seconds.
- 6
Return beef, pour in sauce, toss 60 seconds until glossy and thickened. Serve over rice.
Pairs With
Crisp Chinese lager
Clean, dry, scrubs the oyster sauce.
German Spätlese
A touch of sugar tames soy's saltiness.
Lightly floral
Perfumed bitterness cuts richness.
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Lo-fi beats, Japanese city pop, and chill vibes for focused cooking.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Freeze the flank for 20 minutes before slicing — firms it up for paper-thin cuts.
- •Against the grain is non-negotiable for tenderness.
- •Don't substitute regular cooking wine for Shaoxing if you can avoid it — dry sherry is the best sub.
Substitutions
- flank steak → skirt, sirloin, or top round
- Shaoxing wine → dry sherry
- oyster sauce → hoisin + extra soy + touch of fish sauce
Leftovers
Refrigerate 3 days. Reheat in a hot pan, not microwave.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
