How to Make Better-Than-Takeout Beef With Broccoli

Craving Chinese food? You’re in the right place! Today, I’m sharing a recipe for Better-Than-Takeout Beef With Broccoli that’s so delicious, you’ll never need to order takeout again. This dish is quick, easy, and packed with flavor—perfect for a busy weeknight dinner or a special occasion. Plus, it’s healthier than what you’d get from a restaurant, and you can customize it to your taste preferences. Let’s dive in!

Why You’ll Love This Recipe

• Ready in 30 minutes—perfect for quick family dinners
• Uses simple, everyday ingredients
• Customizable to suit your spice level
• Healthier than restaurant versions
• Great for meal prep

Ingredients

Here’s what you’ll need to make this Better-Than-Takeout Beef With Broccoli recipe:

• 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 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 walk through the steps to make this Better-Than-Takeout Beef With Broccoli recipe:

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

• Use fresh ginger: Fresh ginger has a brighter, more vibrant flavor than dried ginger. If you’re using dried ginger, start with a smaller amount and adjust to taste.
• Add a kick of heat: If you like spicy food, don’t skip the red pepper flakes. They add a nice depth of flavor without making the dish overly spicy.
• Customize the broccoli amount: If you’re a broccoli lover, go for the full 6 cups. If you prefer a lighter broccoli presence, 4 cups is plenty.
• Thicken the sauce: If you prefer a thicker sauce, don’t hesitate to use the cornstarch slurry. It makes the sauce cling beautifully to the beef and broccoli.

How to Serve

This Better-Than-Takeout Beef With Broccoli is best served over a bed of rice. You can also garnish with additional green onions and sesame seeds for extra flavor and texture. For a well-rounded meal, pair it with Chinese Beef Broccoli or Mongolian Beef.

Make Ahead and Storage

This recipe is great for meal prep. Cook the dish as instructed, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. Reheat it in a skillet or microwave until warmed through. You can also freeze it for up to 2 months. When you’re ready to eat, thaw it overnight in the fridge and reheat as needed.

And there you have it—a delicious, restaurant-quality beef and broccoli dish that’s easier than you thought! Whether you’re looking for quick family dinners, easy pasta recipes, or 30-minute meals, this recipe checks all the boxes. Give it a try and let me know what you think in the comments below. Happy cooking!