Better-Than-Takeout Beef With Broccoli

Here is a simple, clear guide to this recipe.

This Better-Than-Takeout Beef With Broccoli is an easy, home-cooked meal that tastes like a restaurant dish. The sauce is sweet and savory and the steak stays tender. If you like a crunchy side with your meal, try a fresh broccoli salad like the best broccoli salad for a full plate.

Why This Recipe Works

This recipe sears thin flank steak so the meat stays juicy and gets a good crust. The sauce is boiled and reduced so the brown sugar melts and the soy flavor becomes deep and sticky. Cornstarch on the steak helps give each bite a light crust. Browning the steak first and then adding the sauce lets the sauce coat the meat and the broccoli evenly. The basic steps and flavors are the same simple ideas used in other comfort recipes like a classic meatloaf that balances sweet and savory.

Why you should try this recipe

• It is fast: about 20–30 minutes from start to finish.
• It tastes like takeout but you control the salt and sugar.
• It uses common ingredients you likely have.
• You can change the heat and sugar for your taste.

How to make Better-Than-Takeout Beef With Broccoli

Follow the steps below in order. You can finish dessert later, for example a quick churro cheesecake to end the meal.

Ingredients :

• 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)
• 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))
• 1/2 cup low-sodium soy sauce
• 1/2 cup water
• 3/4 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)

Equipments Needed

• Cutting board and sharp knife
• Large zip-top bag
• Medium saucepan
• Large skillet (cast iron or nonstick)
• Measuring cups and spoons
• Spatula or tongs
• Small bowl for cornstarch slurry (optional)

Step-by-Step Instructions :

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.

How to serve Better-Than-Takeout Beef With Broccoli

• Serve over hot steamed white rice, brown rice, or cauliflower rice.
• Spoon extra sauce over the rice for more flavor.
• Garnish with extra sliced green onions and sesame seeds.
• Offer red pepper flakes at the table for those who want more spice.

How to store Better-Than-Takeout Beef With Broccoli

• Cool to room temperature, then store in an airtight container.
• Refrigerate for up to 3–4 days.
• Freeze for up to 2 months in a freezer-safe container. Thaw overnight in the fridge before reheating.
• Reheat gently on the stove over low to medium heat or microwave in short bursts to avoid overcooking the beef and softening the broccoli too much.

Tips & Tricks

• Slice the steak thin across the grain for tender pieces.
• Pat the steak dry before tossing with cornstarch to help it brown better.
• Use a hot pan for a good sear; don’t crowd the skillet.
• Taste the sauce before adding: add more soy for salt, more sugar for sweet, or a splash of rice vinegar for brightness.
• If using frozen broccoli, thaw and drain well to avoid watering down the sauce.

Variations & Substitutions

• Swap flank steak for skirt steak, sirloin, or thin-sliced chicken breast.
• Use coconut sugar or maple syrup instead of brown sugar for a different flavor.
• Add sliced bell peppers, snap peas, or carrots for more color.
• For gluten-free, use tamari or a gluten-free soy sauce.
• For less sugar, reduce brown sugar to 1/2 cup or to taste.

FAQs

Q: Can I make this with frozen broccoli?
A: Yes. Thaw and drain the broccoli well, then add it near the end. Watch the sauce because frozen broccoli can release water and thin the sauce.

Q: How thin should I slice the steak?
A: Aim for no more than 1/4-inch thick slices. Slice across the grain to make the meat more tender.

Q: Can I make the sauce ahead of time?
A: Yes. Make and cool the sauce, store it in the fridge up to 3 days, then reheat and add the steak and broccoli when ready.

Q: Can I use less sugar?
A: Yes. Reduce the brown sugar to suit your taste. The sauce will be less thick and less glossy but still tasty.

Q: How do I get the sauce to stick to the beef?
A: Make sure to sear the meat well and reduce the sauce until slightly thick. Use a cornstarch slurry if needed for a clingy sauce.

Conclusion

For the original recipe notes and pictures, see Better-Than-Takeout Beef With Broccoli on Averie Cooks. For another detailed take on this dish, visit Better Than Takeout: Beef & Broccoli on Brocc Your Body.

Print