How to Make Better-Than-Takeout Beef With Broccoli

Craving takeout? Well, you’re in luck because today I’m sharing my secret recipe for Better-Than-Takeout Beef With Broccoli that’s so good, you’ll never need to call for delivery again! This dish is all about tender, flavorful beef and crisp, perfectly cooked broccoli, all tossed in a savory sauce that will have your family begging for seconds. Best of all? It’s ready in about 30 minutes, making it a perfect addition to your quick family dinners arsenal. Whether you’re a fan of easy pasta recipes or just looking for fresh weeknight dinner ideas, this recipe checks all the boxes.

Why You’ll Love This Recipe

• Ready in just 30 minutes—perfect for 30-minute meals!
• Tender beef and crisp broccoli in every bite.
• A flavorful sauce that’s better than takeout.
• Customizable to your taste preferences.
• Healthier than restaurant versions without sacrificing flavor.

Ingredients

Here’s what you’ll need to make this Beef With Broccoli Recipe at home:

• 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 your 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)

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s dive into the step-by-step process for making this Tender Beef And Broccoli Stir Fry!

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.

Pro Tips for Making the Recipe

• Don’t overcook the beef! Flank steak can become tough if cooked too long. Aim for 5-7 minutes total cooking time.
• For extra-crisp broccoli, add it to the skillet in the last 2-3 minutes of cooking. You want it to retain its vibrant green color and crunch.
• Adjust the level of spiciness to your liking with red pepper flakes. You can also omit them for a mild version.
• Let the steak rest for a few minutes after slicing to retain juices.

How to Serve

This Stir-fried Beef And Broccoli Dish is best served hot over a bed of rice or noodles. For a low-carb option, you can serve it with cauliflower rice or enjoy it on its own. Don’t forget to garnish with sesame seeds and green onions for that authentic restaurant feel!

Make Ahead and Storage

If you’re meal prepping, you can prepare the sauce and slice the beef and broccoli ahead of time. Store them separately in airtight containers in the fridge for up to 24 hours. When you’re ready to cook, simply follow the recipe instructions. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently over low heat or in the microwave until warmed through.

And there you have it—homemade Chinese Beef And Broccoli that’s faster, fresher, and more flavorful than takeout! Whether you’re a seasoned cook or just starting out, this recipe is sure to become a staple in your kitchen. For more delicious Chinese Food Recipes, check out my Chinese Beef and Broccoli and Beef Stir-Fry recipes. Happy cooking!