Better Than Takeout Beef Broccoli (Printable)
Tender beef and crisp broccoli in rich garlic sauce, ready faster than delivery.
# What You'll Need:
→ For the Beef & Marinade
01 - 1 lb flank steak, thinly sliced against the grain
02 - 2 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil
→ For the Sauce
05 - 1/4 cup low-sodium soy sauce
06 - 2 tbsp oyster sauce
07 - 1 tbsp hoisin sauce
08 - 2 tbsp brown sugar
09 - 2 tsp 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 tbsp)
14 - 2 tbsp vegetable oil (for stir-frying)
15 - 2 green onions, sliced (optional, for garnish)
16 - Sesame seeds (optional, for garnish)
# How To Make It:
01 - Combine flank steak with 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil in a medium bowl. Toss to coat thoroughly and let marinate for 10–15 minutes while preparing other ingredients.
02 - Whisk together all sauce ingredients in a small bowl until smooth and well combined.
03 - Bring a large pot of water to a boil. Blanch broccoli florets for 1–2 minutes until bright green and just tender, then drain and set aside.
04 - Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add marinated beef in a single layer and sear for 1–2 minutes per side until browned but not fully cooked through. Remove beef to a plate.
05 - Add remaining 1 tbsp oil to the pan. Stir-fry garlic and ginger for about 30 seconds until fragrant.
06 - Return beef to the pan, add broccoli, and pour in the sauce. Stir-fry everything together for 2–3 minutes until the sauce thickens and the beef is just cooked through.
07 - Garnish with green onions and sesame seeds if desired. Serve hot over steamed rice.
# Expert Hints:
01 -
- The sauce hits that perfect balance of savory and slightly sweet, just like your favorite takeout spot but better because you control the ingredients
- Everything cooks in under 30 minutes, and the beef stays impossibly tender thanks to a simple marinade trick
02 -
- Crowding the pan while searing beef causes it to steam instead of brown, so work in batches if necessary
- The sauce thickens quickly once it hits the hot pan, so have everything ready before adding it
03 -
- Pat the beef dry with paper towels before marinating to help it develop a better sear
- Let your pan get properly hot before adding oil, but not smoking hot