30-Minute Beef & Broccoli

I whipped up this beefy broccoli one day after waking up from a deliciously long nap with a violent craving for it. I posted the video of my quick dinner (it took thirty minutes, no joke!), and the recipe went on to become one of my most viral videos on TikTok and a feature on Good Morning America! I always keep flank steak in my freezer. It’s one of my favorite cuts of meat to work with because it is easy to find, affordable, and defrosts nicely. The other ingredients are things I always have on hand in the pantry or the fridge, making this a great weeknight option that’s quick on time with no sacrifice on flavor. 

SERVES 2 TO 4

INGREDIENTS:

Bad B*tch in the Kitch: Craveable Asian Recipes to Ditch the Takeout Cassie Yeung

BEEF AND MARINADE

• 1 pound flank steak

• 1 tablespoon cornstarch

• 1 tablespoon oyster sauce

• 1 teaspoon light soy sauce

• 1 teaspoon neutral oil (I use avocado oil), plus extra for the pan

• ½ teaspoon baking soda

• 1-inch knob of ginger, peeled

• 1 large garlic clove

SAUCE AND BROCCOLI

• 1 cup store-bought low-sodium chicken broth or beef broth

• 2 tablespoons light soy sauce

• 2 tablespoons light brown sugar

• 1 tablespoon oyster sauce

• 1 teaspoon dark soy sauce

• 1 teaspoon toasted sesame oil

• Ground white pepper

• 2 tablespoons of neutral oil

• 1-inch knob of ginger, peeled and minced

• 1 large garlic clove, minced

• 2 tablespoons Shaoxing wine

• 1 medium head of broccoli, cut into bite-size florets

• 2 tablespoons cornstarch

FOR SERVING

• The Perfect Steamed Rice (page 242)

• Toasted sesame seeds

• 2 green onions, green tops only, thinly sliced, for razzle-dazzle

 
DIRECTIONS:

Prepare and marinate the beef: Cut the flank steak in half with the grain (lengthwise), then slice against the grain (meaning you’re cutting crosswise and perpendicular to the direction the muscle fibers run) and at an angle to create ⅛-inch-thick strips.

To a medium bowl, add the cornstarch, oyster sauce, soy sauce, neutral oil, and baking soda. Now get out your grater and grate the ginger and garlic into the bowl (baddies, watch your nails). Mix well, add the sliced flank, toss to coat, and set aside to marinate for at least 20 minutes or up to overnight, covered, in the fridge.

Make the sauce: In a separate small bowl, combine the broth, light soy sauce, brown sugar, oyster sauce, dark soy sauce, and sesame oil and season with white pepper to taste—no measurements, just vibes for the pepper. Mix until smooth and set aside.

Sauté the beef: Coat the bottom of a wok or large skillet with neutral oil (1 to 2 tablespoons) and heat over medium-high heat. When the oil is hot and shimmering, add the meat and the marinade. Use a spatula to flatten the pieces out into an even layer and leave them to cook, untouched and unbothered, to achieve a nice sear. Once you see the meat browning around the edges, about 3 minutes, cook, stirring constantly, until it’s no longer pink, another minute. Remove the meat to a clean plate and set aside.

Prepare the broccoli: Add 1 tablespoon of the neutral oil to the wok followed by the ginger and garlic and cook, stirring constantly, until they begin to become fragrant and lightly brown, about 1 minute. Pour in the Shaoxing wine to deglaze the wok—so you’re stirring and scrapping up all the browned goodness from the bottom of the wok—and cook for 1 minute, stirring occasionally. Add the broccoli and cook, stirring constantly, until the florets are well combined with the ginger and garlic, about 1 minute. Cover the pan to steam the broccoli for 1 minute, or until the broccoli becomes bright green.

Uncover, add the sauce, and let it come to a boil. In a small bowl, prepare the cornstarch slurry by mixing the cornstarch and 2 tablespoons cold water until smooth—no lumps! Add it to the broccoli mixture. Allow the sauce to simmer, stirring occasionally, until thickened enough to coat the back of a spoon, about 5 minutes, then return the meat to the wok. Let everything cook together, stirring constantly, until the sauce coats the meat evenly, about 2 minutes. Spoon the beef and broccoli over the white rice and garnish with the sesame seeds and green onions.

Reprinted with permission from BAD B*TCH IN THE KITCH: Craveable Asian Recipes to Ditch the Takeout by Cassie Yeung © 2025. Photographs © 2025 by Jenny Huang. Published by Clarkson Potter, an imprint of Penguin Random House.

When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you.