Servings
Font
Back
4.6 from 1,260 votes

Better-Than-Takeout Beef With Broccoli

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!

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 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

    Cup of Yum
  1. To a large ziptop bag, add the steak, cornstarch, seal, and toss to coat. Set aside while preparing the sauce.
  2. 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.
  3. 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.
  4. 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.
  5. Add the broccoli.
  6. 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.
  7. 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.
  8. Turn off the heat, add the green onions, and stir to incorporate.
  9. 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

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

% 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.