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Better-Than-Takeout Beef With Broccoli

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An easy, home-cooked meal that tastes like a restaurant dish, featuring tender steak and a sweet-savory sauce.

Ingredients

Scale
  • 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)
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup water
  • 3/4 cup dark brown sugar (packed)
  • 4 to 6 cups 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

  1. In a large ziptop bag, add the steak and cornstarch, seal, and toss to coat. Set aside.
  2. In a medium saucepan, heat 1 tablespoon olive oil and 1 tablespoon sesame oil over medium-high heat, add garlic and ginger, and cook until fragrant.
  3. Add soy sauce, water, and brown sugar, stirring until dissolved. Bring to a boil and simmer until slightly thickened.
  4. In a large skillet, heat 2 tablespoons olive oil and 1 tablespoon sesame oil over medium-high heat. Add steak and cook until browned, about 5 to 7 minutes.
  5. Add broccoli and drizzle in the soy sauce mixture. Toss to coat and simmer until broccoli is tender, about 3 to 5 minutes.
  6. If the sauce is too thin, dissolve 1 tablespoon cornstarch in 1 tablespoon water and add to the skillet, stirring until thickened.
  7. Turn off heat, add green onions, and stir to incorporate. Optionally sprinkle with red pepper flakes and sesame seeds before serving.

Notes

Serve over rice and garnish with extra green onions and sesame seeds. Store in an airtight container for up to 3–4 days or freeze for up to 2 months.

Nutrition

Find it online: https://voxrecipes.com/better-than-takeout-beef-with-broccoli/