Better-Than-Takeout Beef With Broccoli
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
5
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Calories
783 kcal
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Cuisine
Asian
Better-Than-Takeout Beef With Broccoli
Description
Better-Than-Takeout Beef With Broccoli uses lean flank steak cut into thin strips that are coated with cornstarch to add texture and help thicken the sauce. The sauce is prepared by simmering soy sauce, water, brown sugar, garlic, and ginger until slightly reduced and thickened. The meat is quickly seared over high heat until cooked through, maintaining tenderness. Broccoli florets are added towards the end and combined with the sizzling sauce, coating everything evenly. The use of sesame oil and optional red pepper flakes or sesame seeds adds subtle nuttiness and mild heat as garnishes.
The dish presents a glossy, rich sauce that clings to tender strips of beef and crisp broccoli. This combination provides satisfying texture contrasts and a flavor profile combining salty, sweet, and savory notes layered with fresh aromatics. Prepared fresh and served warm, it mimics the appeal of restaurant takeout with control over ingredients and seasoning at home.
Serving suggestions include steamed rice or noodles to balance the strong flavors. The recipe advises consuming it fresh for best texture. Leftovers can be stored airtight in the refrigerator for up to five days, maintaining flavor and allowing for convenient reheating.
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 soy sauce low-sodium
- ½ cup water
- ¾ cup dark brown sugar packed (light may be substituted)
- 4 to 6 cups broccoli dependent on preference for broccoli, florets
- 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
- Use low-sodium soy sauce to better control saltiness in the dish.
- Ensure the steak strips are no thicker than 1/4 inch for even cooking and tenderness.
- Simmer the sauce until slightly reduced to thicken before adding to the beef and broccoli.
- Cook and serve the dish warm for best texture; refrigerate leftovers in an airtight container up to 5 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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