Better Than Takeout Beef Broccoli (Printable Version)
Tender beef with crisp broccoli in a savory brown sauce—ready in 30 minutes and better than takeout.
# Ingredient List:
→ Beef & Marinade
01 - 1 pound flank steak, thinly sliced against the grain
02 - 2 tablespoons soy sauce
03 - 1 tablespoon cornstarch
04 - 1 teaspoon sesame oil
→ Sauce
05 - 1/4 cup low-sodium soy sauce
06 - 2 tablespoons oyster sauce
07 - 1 tablespoon hoisin sauce
08 - 2 tablespoons brown sugar
09 - 2 teaspoons cornstarch
10 - 1/3 cup beef broth or water
→ Vegetables & Aromatics
11 - 4 cups broccoli florets (about 1 medium head)
12 - 3 cloves garlic, minced
13 - 1-inch piece fresh ginger, peeled and grated (about 1 tablespoon)
14 - 2 tablespoons vegetable oil
15 - 2 green onions, sliced
16 - Sesame seeds for garnish
# How to Make:
01 - Combine flank steak with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil in a medium bowl. Toss to coat evenly and let marinate for 10 to 15 minutes while preparing remaining ingredients.
02 - Whisk together 1/4 cup soy sauce, oyster sauce, hoisin sauce, brown sugar, 2 teaspoons cornstarch, and beef broth in a small bowl until smooth and fully combined. Set aside until ready to use.
03 - Bring a large pot of water to a rolling boil. Add broccoli florets and cook for 1 to 2 minutes until bright green and slightly tender. Drain thoroughly and set aside.
04 - Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add marinated beef in a single layer and cook for 1 to 2 minutes per side until browned but not completely cooked through. Transfer beef to a plate and reserve.
05 - Add remaining 1 tablespoon oil to the same pan. Stir-fry minced garlic and grated ginger for approximately 30 seconds until fragrant, being careful not to burn.
06 - Return beef to the pan along with blanched broccoli. Pour in the prepared sauce and stir-fry for 2 to 3 minutes until sauce thickens and coats all ingredients evenly. Ensure beef is cooked through.
07 - Transfer to a serving dish and garnish with sliced green onions and sesame seeds. Serve immediately over steamed rice.
# Expert Tips:
01 -
- The sauce hits that perfect balance of savory, slightly sweet, and deeply umami that makes you instinctively reach for another bite of rice
- You will feel like a restaurant chef when you slide those sizzling beef slices onto plates, but the whole thing comes together in under 30 minutes
02 -
- Crowding the pan while searing the beef will cause it to steam instead of brown, so work in batches if your pan is not large enough
- The sauce will continue to thicken as it stands, so remove from heat when it still looks slightly thinner than your desired consistency
03 -
- Partially freeze the flank steak for 20 minutes before slicing and you will get paper thin pieces with almost no effort
- Always slice against the grain, cutting through the muscle fibers rather than parallel to them