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Better-Than-Takeout Beef and Broccoli

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Tender strips of flank steak cooked quickly in a sweet-savory soy glaze, paired with crisp-tender broccoli, deliver all the flavors of your favorite takeout in just 20 minutes. No marinating or complicated prep is needed for this satisfying homemade dinner—ideal for busy nights and sure to satisfy any craving for Chinese-inspired comfort food.
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Cook Time 20 minutes
Total Time 20 minutes
Course: Main Course
Cuisine: Chinese-American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1 to 1.25 pounds flank steak sliced into thin strips, no more than 1/4-inch thick
  • 1/4 cup cornstarch
  • 3 tablespoons olive oil divided
  • 2 tablespoons sesame oil divided
For the Sauce and Stir-Fry
  • 4 cloves garlic pressed or finely minced
  • 1 to 2 teaspoons ginger fresh or dried; use less if dried
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup water
  • 3/4 cup dark brown sugar packed, or light brown sugar may be substituted
  • 4 to 6 cups broccoli florets depending on preference
  • 2 to 3 green onions sliced into 1/4-inch segments
For Slurry (Optional)
  • 1 tablespoon cornstarch if needed for thickening
  • 1 tablespoon water for slurry
For Serving (Optional)
  • red pepper flakes to taste, for garnish
  • sesame seeds for garnish

Equipment

  • Large zip-top bag
  • Medium saucepan
  • Large skillet
  • Tongs or spatula
  • Measuring cups & spoons
  • Knife and cutting board

Method
 

  1. Place the sliced flank steak and cornstarch into a large zip-top bag, seal it, and shake until all the beef is evenly coated. Set aside while you prepare the sauce.
  2. Heat 1 tablespoon olive oil and 1 tablespoon sesame oil in a medium saucepan over medium-high heat. Add the garlic and ginger, and cook for about 1 minute until fragrant, stirring to prevent scorching.
  3. Pour in the soy sauce, water, and brown sugar. Stir until the sugar has dissolved. Bring the mixture to a boil for 2 to 3 minutes, then lower the heat and let the sauce simmer for about 5 minutes until slightly thickened. While the sauce reduces, move on to cooking the beef.
  4. In a large skillet, heat the remaining 2 tablespoons olive oil and 1 tablespoon sesame oil over medium-high or high heat. Add the coated steak and cook for 5 to 7 minutes, flipping the pieces occasionally, until the beef is browned and cooked through.
  5. Add the broccoli florets to the skillet with the cooked beef.
  6. Pour the simmered soy sauce mixture over the beef and broccoli. It will bubble up; toss everything together so the beef and broccoli are coated. Allow it to simmer for 3 to 5 minutes, or until the broccoli is just crisp-tender.
  7. If you prefer a thicker sauce and it hasn't thickened yet, combine 1 tablespoon cornstarch with 1 tablespoon water to make a slurry. Stir the slurry into the skillet and cook for about 1 minute, or until the sauce reaches your desired consistency.
  8. Remove from heat and stir in the sliced green onions.
  9. If desired, sprinkle with red pepper flakes and sesame seeds just before serving.

Nutrition

Calories: 485kcal

Notes

Use tamari or gluten-free soy sauce for a gluten-free version. You can swap in sirloin, skirt steak, or ribeye if you slice them thin and against the grain. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet with a splash of water or soy sauce to loosen the sauce. For a spicier dish, add more red pepper flakes or a bit of chili garlic sauce. Serve hot over steamed rice, cauliflower rice, or alongside noodles for a complete meal. Freezing is not recommended as the broccoli texture will suffer.

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