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Better-Than-Takeout Beef With Broccoli Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 14 reviews
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 5 servings
  • Category: Entree
  • Method: Frying
  • Cuisine: Chinese-American

Description

This Better-Than-Takeout Beef With Broccoli recipe delivers a deliciously rich and savory dish that rivals your favorite Chinese takeout. Featuring tender flank steak coated in cornstarch, sautéed with fresh broccoli florets, and tossed in a sweet and savory sauce made with soy sauce, brown sugar, garlic, and ginger, this quick 20-minute stir-fry is perfect for a hearty and satisfying weeknight meal.

Ingredients

Beef and Coating

  • 1 to 1.25 pounds flank steak, sliced into thin strips (no more than 1/4-inch thick)
  • 1/4 cup cornstarch

Oils and Aromatics

  • 3 tablespoons olive oil, divided
  • 2 tablespoons sesame oil, divided
  • 4 cloves garlic, pressed or finely minced
  • 1 to 2 teaspoons ginger (fresh or dried, adjust to taste)

Sauce

  • 1/2 cup low-sodium soy sauce
  • 1/2 cup water
  • 3/4 cup dark brown sugar (packed, or to taste; light brown sugar may be substituted)

Vegetables and Garnish

  • 4 to 6 cups broccoli florets (adjust based on preference)
  • 2 to 3 green onions, sliced into 1/4-inch segments
  • Red pepper flakes (optional and to taste)
  • Sesame seeds (optional for garnishing)

Instructions

  1. Prepare the steak: Place the sliced flank steak and cornstarch into a large zip-top bag. Seal and toss to coat the steak evenly with cornstarch. Set aside while you prepare the sauce to allow the coating to adhere properly.
  2. Make the sauce base: In a medium saucepan, heat 1 tablespoon olive oil and 1 tablespoon sesame oil over medium-high heat. Add the minced garlic and ginger, cooking for about one minute until the garlic is fragrant but not burnt.
  3. Simmer the sauce: Stir in soy sauce, water, and brown sugar until the sugar dissolves. Bring the mixture to a boil and continue boiling for 2 to 3 minutes. Reduce heat to low and simmer for about 5 minutes until the sauce thickens slightly and reduces. While the sauce simmers, begin cooking the steak.
  4. Cook the steak: In a large skillet, heat the remaining 2 tablespoons olive oil and 1 tablespoon sesame oil over medium-high to high heat. Add the cornstarch-coated steak strips and cook, flipping intermittently, for 5 to 7 minutes until fully cooked and slightly browned.
  5. Add broccoli: Add broccoli florets directly to the skillet with the cooked steak.
  6. Combine with sauce: Pour the prepared sauce evenly over the beef and broccoli. The sauce will bubble vigorously; toss the contents to coat well. Simmer for 3 to 5 minutes over medium-high heat until the broccoli reaches your desired crisp-tender texture.
  7. Finish and serve: Stir in sliced green onions and optional red pepper flakes. Garnish with sesame seeds if desired. Serve hot over rice or noodles for a complete meal.

Notes

  • Using dark brown sugar is key to achieving the signature rich and slightly sweet flavor reminiscent of Americanized beef and broccoli. You may adjust sweetness by reducing sugar to 1/2 cup if preferred less sweet.
  • Make sure not to overcook the broccoli to maintain a crisp-tender texture.
  • Thinly slicing the flank steak and coating with cornstarch helps create a tender but slightly crispy exterior when seared.
  • Fresh ginger imparts more robust flavor, but dried ginger can be used; reduce quantity if dried.
  • Serve immediately for best texture and flavor.

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