Tulo

Flank Steak for Beef and Broccoli Recipe

Flank steak is lean and can turn chewy fast, but slicing it thin against the grain shortens the muscle fibers, and a quick baking-soda-and-cornstarch velveting step keeps it tender even over high heat, so the beef stays juicy while the broccoli holds its snap.

Prep
20 min
Cook
15 min
Total
35 min
Servings
4

Ingredients

Servings4
  • 1 lb flank steak, thinly sliced against the grain
  • 4 cups broccoli florets
  • 1/2 tsp baking soda
  • 2 tbsp cornstarch, divided
  • 4 tbsp soy sauce, divided
  • 2 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1/3 cup beef broth
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 3 tbsp vegetable oil, divided
  • 1 tsp toasted sesame oil

Nutrition per serving

Calories
521
Protein
37g
Carbs
41g
Fat
26g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Slice the flank steak against the grain into 1/8-inch-thick strips, cutting on a slight diagonal for wider pieces.
  2. 2In a bowl, toss the sliced steak with the baking soda, 1 tablespoon of the cornstarch, and 1 tablespoon of the soy sauce. Let it sit at room temperature for 15-20 minutes; this is the velveting step that keeps the beef tender.
  3. 3Meanwhile, bring a small pot of water to a boil and blanch the broccoli florets for 90 seconds, until just bright green and barely crisp-tender. Drain and set aside.
  4. 4Whisk together the remaining soy sauce, oyster sauce, brown sugar, beef broth, and remaining 1 tablespoon cornstarch in a small bowl. Set the sauce aside.
  5. 5Rinse the excess baking soda marinade off the beef under cold water and pat the strips dry with paper towels.
  6. 6Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat until just smoking. Add the beef in a single layer and sear undisturbed for 45 seconds, then stir-fry for another 30-60 seconds until just browned but not fully cooked through. Transfer to a plate.
  7. 7Add the remaining tablespoon of oil to the wok, then add the garlic and ginger and stir-fry for 15 seconds until fragrant.
  8. 8Add the blanched broccoli and stir-fry for 1 minute, then return the beef and any accumulated juices to the wok.
  9. 9Give the sauce a stir to redistribute the cornstarch, pour it into the wok, and toss everything for 1-2 minutes until the sauce thickens and coats the beef and broccoli.
  10. 10Remove from heat, stir in the sesame oil, and serve immediately over steamed rice.

Tips & variations

  • Freeze the flank steak for 15-20 minutes before slicing; a partially firm piece of meat is much easier to cut into thin, even strips.
  • Skirt steak or sirloin tip can substitute for flank steak with the same velveting method, though skirt steak has slightly more chew even when sliced correctly.
  • For extra color, add a handful of thinly sliced red bell pepper along with the broccoli.
  • If the sauce looks too thin after tossing, push everything to one side of the wok, let the sauce bubble directly on the hot surface for 20-30 seconds, then toss again.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet or wok for 2-3 minutes to re-crisp the broccoli; microwaving works but softens the texture and can make the beef tougher.

Tips from the Tulo kitchen

  • Rinsing off the baking soda marinade before cooking matters: leftover baking soda left on the surface can make the beef taste soapy or overly alkaline.
  • Have the sauce, aromatics, and blanched broccoli all measured and within reach before the beef hits the pan, since the actual stir-frying happens in under 5 minutes total.

FAQ

Why velvet the flank steak with baking soda instead of just marinating it?

Baking soda raises the surface pH of the meat, which loosens the muscle proteins and keeps them from tightening up too fast over high heat, producing a noticeably more tender bite than a soy-sauce marinade alone.

Can I skip blanching the broccoli?

Yes, but blanching first guarantees bright green, evenly crisp-tender florets in the finished dish; skipping it means the broccoli needs longer in the wok, which can overcook the beef by the time the broccoli catches up.

What cut of flank steak works best here?

Look for a flank steak with a consistent, visible grain running the length of the piece; that visible grain is what tells you which direction to slice against for tender strips.

Can I make this ahead for meal prep?

The beef can be sliced and marinated up to a day ahead, and the sauce can be mixed and refrigerated separately; combine everything in the wok just before serving so the broccoli doesn't go soft in storage.

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