Beef and Broccoli with Velveted Beef | CookOS

Beef And Broccoli With Velveted Beef

Name: Beef and Broccoli with Velveted Beef
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 2 servings
Cuisine: Chinese-American
Ingredients: 1 lb flank steak; 1/4 tsp baking soda; 2 tbsp corn starch, divided; 3 tbsp soy sauce, divided; 1 tbsp + 1 tsp dark soy sauce, divided; 1 tbsp + 1 tsp oyster sauce, divided; 4 cloves garlic, minced; 1 tbsp ginger paste; 1 tbsp sugar; 1/2 tsp MSG; 1 tbsp rice vinegar; 1/2 cup water; 1 tbsp sesame seed oil; 1 head of broccoli, cut into florets; Cooked noodles or rice, for serving; Sesame seeds, for garnish

This beef and broccoli features velveted flank steak — tenderized using baking soda and cornstarch — coated in a rich homemade sauce with soy, dark soy, and oyster sauce. The technique produces restaurant-tender beef that outperforms takeout versions.

🌍Chinese-American 🏷️Beef and broccoli 🏷️Stir-fry 🏷️Takeout-style 🏷️Flank steak Weeknight dinner

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Total

35 min

Servings

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

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Ingredients

1 lb flank steak
1/4 tsp baking soda
2 tbsp corn starch, divided
3 tbsp soy sauce, divided
1 tbsp + 1 tsp dark soy sauce, divided
1 tbsp + 1 tsp oyster sauce, divided
4 cloves garlic, minced
1 tbsp ginger paste
1 tbsp sugar
1/2 tsp MSGoptional
1 tbsp rice vinegar
1/2 cup water
1 tbsp sesame seed oil
1 head of broccoli, cut into florets
Cooked noodles or rice, for servingoptional
Sesame seeds, for garnishoptional

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Instructions

1
Slice the flank steak thinly against the grain.
2
In a bowl, combine the sliced steak with baking soda, 1 tbsp corn starch, 1 tbsp soy sauce, 1 tsp dark soy sauce, and 1 tsp oyster sauce. Mix well to coat the beef.
3
Let the beef marinate for at least 20 minutes.
4
While the beef marinates, prepare the sauce. In a separate bowl, combine minced garlic, ginger paste, 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, sugar, MSG (if using), rice vinegar, and water.
5
Whisk in the remaining 1 tbsp of corn starch until the sauce is smooth. Set aside.
6
Heat sesame seed oil in a wok or large skillet over high heat.
7
Add the marinated beef and stir-fry for about 40-60 seconds until seared.
8
Pour the prepared sauce over the beef and stir to combine.
9
Add the blanched broccoli florets to the wok. Cook for 1 minute, stirring to coat everything in the sauce as it thickens.
10
Serve immediately over cooked noodles or rice, and garnish with sesame seeds if desired.

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Tips & Notes

Pro tips

Do not skip the velveting step — the baking soda + cornstarch coating is what makes the beef tender; scrape off any excess before cooking to avoid baking-soda flavor.
Let the beef rest in the marinade for at least 30 minutes (up to 4 hours) — this allows the baking soda to work and the cornstarch to form a protective seal.
Use high heat and a well-oiled wok or skillet; velveted beef requires a quick sear to lock in moisture — prolonged cooking toughens it.
Add the broccoli after the beef is out of the pan, then return the beef to the sauce at the end — this prevents overcooking and keeps broccoli crisp.

Substitutions

Flank steak → sirloin or skirt steak (slightly less tender but acceptable with proper velveting)
Dark soy sauce → additional regular soy sauce + 1 tsp molasses (mimics color and depth)
Ginger paste → minced fresh ginger (use 1 tbsp minced; slightly more pungent)
MSG → omit entirely (sauce will be less savory but still flavorful)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat gently in a wok or skillet over medium heat with a splash of water; do not microwave as it toughens the velveted beef.

Equipment

wok or large skillet · meat cleaver or sharp knife

Common Questions

What is velveting and why do you use baking soda?

Velveting is a Chinese cooking technique that tenderizes meat by raising its pH with baking soda, allowing it to retain moisture during cooking. This produces impossibly tender beef without a corny flavor.

Can I use a different cut of beef?

Flank steak is ideal for velveting due to its grain structure. Sirloin or skirt steak work as alternatives, but avoid tough cuts like chuck without longer marinating or braising.

What does MSG do in this recipe?

MSG enhances savory umami depth. You can omit it entirely, but it amplifies the salty, rich notes of the soy and oyster sauces without adding salt.

How do I know when the beef is done?

Velveted beef cooks very quickly — watch for the edges to turn opaque and the meat to firm slightly, usually 2-3 minutes total. Overcooking defeats the purpose of velveting.

Can I make this ahead?

Velvet and marinate the beef up to 4 hours ahead. Store the sauce separately. Stir-fry fresh to order for best texture, as reheating can toughen the velveted beef.