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Better-Than-Takeout Beef With Broccoli Recipe

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4 from 2 reviews

Better-Than-Takeout Beef With Broccoli is a quick and flavorful stir-fry recipe featuring tender flank steak coated in cornstarch, sautéed with garlic and ginger, and combined with crisp-tender broccoli in a rich, savory-sweet soy-based sauce. This homemade dish replicates restaurant-quality flavors while being healthier and ready in just 20 minutes.

Ingredients

Beef

  • 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

Sauce

  • 4 cloves garlic, pressed or finely minced
  • 1 to 2 teaspoons ginger (fresh or dried, use less dried)
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup water
  • 3/4 cup dark brown sugar, packed (light brown sugar can be substituted)

Vegetables and Garnishes

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

Instructions

  1. Coat the Steak: Place the sliced flank steak and cornstarch into a large ziptop bag. Seal the bag and toss to evenly coat the steak strips in cornstarch. Set aside while preparing the sauce to allow the coating to adhere.
  2. Prepare the Sauce: Heat 1 tablespoon olive oil and 1 tablespoon sesame oil in a medium saucepan over medium-high heat. Add the pressed garlic and ginger, cooking for about 1 minute until fragrant but not browned, to develop the aromatics.
  3. Simmer Sauce: Add the low-sodium soy sauce, water, and dark brown sugar to the saucepan. Stir until sugar dissolves and bring the mixture to a boil. Let it boil for 2 to 3 minutes, then reduce heat to low and simmer for about 5 minutes until slightly thickened and reduced, stirring occasionally. While the sauce simmers, proceed to cook the steak.
  4. Sear 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 for 5 to 7 minutes, flipping intermittently to ensure even searing and thorough cooking.
  5. Add Broccoli: Add the broccoli florets directly to the skillet with the cooked beef, distributing them evenly.
  6. Combine and Simmer: Drizzle the prepared soy sauce mixture evenly over the beef and broccoli in the skillet. The sauce will bubble up vigorously—toss all ingredients to coat them evenly. Simmer on medium-high heat for 3 to 5 minutes or until the broccoli reaches your preferred level of crisp-tender.
  7. Thicken the Sauce (Optional): If the sauce is too thin and the broccoli is cooked, prepare a slurry by dissolving 1 tablespoon cornstarch in 1 tablespoon water. Pour the slurry into the skillet and stir continuously for about 1 minute until the sauce thickens to your desired consistency.
  8. Finish with Green Onions: Turn off the heat. Add the sliced green onions to the skillet and stir to incorporate their fresh flavor evenly throughout the dish.
  9. Serve and Garnish: Optionally sprinkle with red pepper flakes for authentic flavor and a touch of heat. Garnish with sesame seeds if desired. Serve immediately while hot for best taste and texture.

Notes

  • Using low-sodium soy sauce helps control the salt level for a healthier dish.
  • Adjust the amount of ginger according to preference; fresh ginger provides a sharper bite while dried is milder.
  • The cornstarch coating on the steak helps create a velvety texture and allows the sauce to cling better to the meat.
  • If you prefer extra thick sauce, don’t hesitate to use the cornstarch slurry at the end.
  • Broccoli quantity can be adjusted based on your fondness for vegetables and sauce thickness.
  • Red pepper flakes add flavor without making the dish overly spicy.

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