Better Than Take-Out Beef & Broccoli

Beef and broccoli is one of those dishes I think everyone should know how to make. It’s quick, flavorful, and teaches you a lot about stir-frying — from prepping ahead to cooking hot and fast. This version leans into broccolini instead of regular broccoli, a small swap that makes a big difference. The stems are thinner so they cook evenly, the flavor’s milder, and those long stems with florets still attached look great on the plate.

But the real secret here is how we treat the beef. Asian restaurants use a technique called velveting to keep meat soft and tender. It’s not complicated — just a quick marinade with soy sauce, cornstarch, sesame oil, and a pinch of baking soda. The baking soda changes the pH on the meat’s surface, so when it hits high heat, the muscle fibers don’t tighten up and squeeze out all the juices. Massage it in well, let it rest for 15 minutes, and you’ll see the difference.

With stir-fry, timing is everything. Once the wok is hot, things move fast, so you can’t be chopping scallions or mixing sauce halfway through. Have your beef velveted, vegetables prepped, and sauce mixed before you turn on the heat. That way, you can focus on cooking, not scrambling for ingredients.

The cook time is barely 10 minutes — just enough to sear the beef, bloom the garlic, coat everything in sauce, and thicken it slightly so it clings. A sprinkle of toasted sesame seeds at the end gives you that nutty aroma and just a little crunch. Serve it over steamed rice, and you’ve got a weeknight dinner that’s faster, fresher, and better than any takeout box.