Better-Than-Takeout Beef With Broccoli
User Reviews
4.6
1,260 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
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Servings
5
-
Calories
783 kcal
-
Cuisine
Asian
Better-Than-Takeout Beef With Broccoli
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This homemade beef and broccoli really is BETTER than takeout and it's definitely FASTER! This EASY Chinese restaurant copycat recipe is a family favorite!
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Ingredients
- 1 to 1.25 pounds flank steak sliced into thin strips, no more than 1/4-inch thick
- ¼ cup cornstarch
- 3 tablespoons olive oil divided
- 2 tablespoons sesame oil divided
- 4 cloves garlic pressed or finely minced
- 1 to 2 teaspoons ginger or to taste (fresh or dried is okay, use less dried than you would fresh)
- ½ cup low-sodium soy sauce
- ½ cup water
- ¾ cup dark brown sugar packed (light may be substituted)
- 4 to 6 cups broccoli florets dependent on preference for broccoli
- 2 to 3 green onions sliced into 1/4-inch long segments
- red pepper flakes optional and to taste
- sesame seeds optional for garnishing
Instructions
- To a large ziptop bag, add the steak, cornstarch, seal, and toss to coat. Set aside while preparing the sauce.
- To a medium saucepan, add 1 tablespoon olive oil, 1 tablespoon sesame oil, garlic, ginger, and heat over medium-high for about 1 minute, or just until garlic is fragrant, taking care not to scorch it.
- Add the soy sauce, water, brown sugar, and stir until the sugar has dissolved. Bring to a boil and allow it to boil for about 2 to 3 minutes. Then reduce the heat to low and simmer for about 5 minutes, or until slightly thickened and reduced. While it simmers, sear the steak.
- To a large skillet, add the remaining 2 tablespoons olive oil, 1 tablespoon sesame oil, and the steak. Cook over medium-high or high heat until steak is cooked through, about 5 to 7 minutes, flipping the pieces intermittently to ensure even cooking.
- Add the broccoli.
- Evenly drizzle in the soy sauce mixture, noting it will bubble up dramatically. Toss the beef and broccoli to coat evenly with the sauce. Simmer for about 3 to 5 minutes at medium-high, or until the broccoli is as crisp tender as desired.
- Optional — If your sauce hasn't thickened up as much as you'd like and your broccoli is done or nearly done, and you want a sauce that clings better and isn't as thin, simply dissolve 1 tablespoon cornstarch in 1 tablespoon water (called a slurry), add it to the skillet, stir for about 1 minute, or until your sauce has thickened to your desired level. Since I used 6 cups broccoli, the natural water and juices that escaped from it thinned out my sauce, so I needed to use a slurry.
- Turn off the heat, add the green onions, and stir to incorporate.
- Optionally, evenly sprinkle with red pepper flakes (makes the dish taste more authentic and gives it flavor without adding much heat), optional sesame seeds, and serve immediately.
Notes
- Adapted from P.F. Chang’s Mongolian Beef.
- Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days.
Nutrition Information
Show Details
Serving
1
Calories
783kcal
(39%)
Carbohydrates
91g
(30%)
Protein
53g
(106%)
Fat
29g
(45%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
19g
Cholesterol
90mg
(30%)
Sodium
1300mg
(54%)
Fiber
26g
(104%)
Sugar
37g
(74%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 783 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 783kcal | 39% |
| Carbohydrates | 91g | 30% |
| Protein | 53g | 106% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 19g | 112% |
| Cholesterol | 90mg | 30% |
| Sodium | 1300mg | 54% |
| Fiber | 26g | 104% |
| Sugar | 37g | 74% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
1,260 reviews
Excellent
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