Better-Than-Takeout Beef With Broccoli

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4.6 from 1,260 votes

This recipe for Better-Than-Takeout Beef With Broccoli features thinly sliced flank steak coated with cornstarch, cooked with broccoli, and combined in a savory sauce of soy, brown sugar, garlic, and ginger. The beef is seared to a tender finish before being tossed with broccoli and a thickened sauce, creating a balance of tender meat and crisp-tender vegetable. It's a practical dish that can be prepared at home to replicate a popular takeout classic.

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Servings: 5

Calories: 783 kcal

Cuisine: Asian

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 5 Serving

Amount Per Serving

Calories 783

% 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.