Better Than Takeout Beef With Broccoli
The ultimate comfort food, Better Than Takeout Beef With Broccoli delivers all the savory goodness you crave in a quick and easy weeknight dinner. Tender beef combined with vibrant broccoli and a sweet, salty sauce makes for a satisfying dish that’s sure to please. Make it tonight for a delicious homemade alternative to takeout!
Equipment
- Skillet
- Frying Pan
- Large Pot
- Saucepan
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
Ingredients
- 1 to 1.25 pounds Flank Steak sliced into thin strips, no more than 1/4-inch thick
- ¼ 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
- ½ cup Low-Sodium Soy Sauce
- ½ cup Water
- ¾ cup Dark Brown Sugar packed
- 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
Instructions
- To a large ziptop bag, add the steak, cornstarch, seal, and toss to coat. Set aside while preparing the sauce.
- 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.
- 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.
- 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.
- Add the broccoli.
- 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.
- 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.
- Turn off the heat, add the green onions, and stir to incorporate.
- 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.
Notes
- Recipe Best Enjoyed Fresh: The Better Than Takeout Beef With Broccoli is best warm and fresh.
- Storage: Store leftovers airtight in the fridge for up to 5 days.