Better-Than-Takeout Beef With Broccoli

Better-Than-Takeout Beef and Broccoli — It really is BETTER than takeout and it’s definitely FASTER!! This EASY Chinese restaurant copycat recipe is a family favorite that’ll go into your regular rotation!!

This recipe is adapted from my copycat P.F. Chang’s Mongolian Beef recipe, which is a reader favorite that comes together in less than 20 minutes.

The same goes for this recipe — it’s easy and ready in a flash. I have seen beef and broccoli recipes that require marinating the beef first, like my 15-Minute Sheet Pan Beef and Broccoli, but this is not one of them, which is a real time saver.

This Chinese beef and broccoli is full of umami flavor and pairs nicely with steamed rice or cauliflower rice. It’s best the day it’s made, but leftovers can easily be reheated in a skillet and enjoyed for days afterward.

Recipe Ingredients

To make this easy recipe (including the irresistible beef and broccoli sauce!), you’ll need: 

• Flank steak
• Cornstarch
• Olive oil (or vegetable oil)
• Sesame oil
• Garlic cloves
• Ginger
• Low-sodium soy sauce
• Water 
• Dark brown sugar
• Broccoli florets
• Green onions

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Homemade Beef and Broccoli

This is a very simple beef and broccoli recipe that anyone can make! Here are the basic recipe steps:

1. To a large bag, add the thin slices of flank steak, cornstarch, and toss to coat.
2. In a medium saucepan, sauté garlic and ginger until the garlic is fragrant.
3. Then add soy sauce, water, brown sugar, and stir until the sugar has dissolved. Bring to a boil and allow it to boil for a couple minutes before reducing the heat and simmering until the sauce is slightly thickened and reduced. 
4. While the sauce is simmering, in a separate skillet, sear the steak over high heat. 
5. Top the seared steak with broccoli, pour in the soy sauce mixture, and toss the beef and broccoli to coat it evenly with the sauce. Simmer for a few minutes, or until the broccoli is as crisp-tender as desired.

How to Thicken the Beef and Broccoli Sauce 

One optional step which will depend on the texture and consistency of the sauce in your pan, and personal preference, is that if the sauce on the thinner or runnier side, and you want sauce that clings better to the beef and broccoli, you can make that happen in 60 seconds.

Dissolve 1 tablespoon cornstarch in 1 tablespoon of water, which is called a slurry, and add that to the pan. Stir and simmer for about 60 seconds, and your sauce should be nicely thicker at that point.

If your steak was very well coated in cornstarch, the residual cornstarch may be enough to thicken the sauce. But if it’s not, you can thicken it up in a hurry by adding a cornstarch slurry.

If you add 6 full cups of broccoli like I did because I am a broccoli fanatic, the natural waters and juices that escape when the broccoli cooks, will thin out your sauce and you’ll likely want to use a slurry.

What to Serve with Beef and Broccoli

Green Powerhouse Salad with Sesame-Ginger Vinaigrette

Fresh Spring Rolls with Peanut Sauce

Rainbow Roasted Vegetables

Easy 30-Minute Mushroom Vegetable Soup

My boyfriend LOVES this recipe. It’s his favorite meal that I make. I’m not a professional cook by any means, and this is so easy even I can make it! I also add portobello mushrooms near the end for something extra! So good!!

Theresa

Storage and Reheating Instructions

In the fridge: Let the homemade beef and broccoli stir fry cool before transferring to an airtight container. Leftovers will last up to 5 days.

To reheat: Warm individual servings for 30-second intervals in the microwave.

Recipe Video

Save Saved Review Print

4.56 from 397 votes

Better-Than-Takeout Beef With Broccoli

By Averie Sunshine

This homemade beef and broccoli really is BETTER than takeout and it's definitely FASTER! This EASY Chinese restaurant copycat recipe is a family favorite!

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 5

Save this recipe to your email

Enter your email and we’ll send it to you!

Please enable JavaScript in your browser to complete this form.

Email *

Send It!

Ingredients  

0.5x2x

• ▢ 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 (fresh or dried is okay, use less dried than you would fresh)
• ▢ ½ cup low-sodium soy sauce
• ▢ ½ cup water
• ▢ ¾ 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

Cook ModePrevent your screen from going dark

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

• Adapted from P.F. Chang’s Mongolian Beef.
• Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days.

Nutrition

Serving: 1, Calories: 783kcal, Carbohydrates: 91g, Protein: 53g, Fat: 29g, Saturated Fat: 7g, Polyunsaturated Fat: 19g, Cholesterol: 90mg, Sodium: 1300mg, Fiber: 26g, Sugar: 37g

Nutrition information is automatically calculated, so should only be used as an approximation.

©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

↓ Click the Stars to Rate This Recipe ↓

Tried this recipe? Leave a review!

Consider leaving a 5 star rating if you've made and loved one of my recipes!

More Asian Recipes with Beef:

ALL OF MY ASIAN RECIPES!

15-Minute Sheet Pan Beef and Broccoli – EASY, HEALTHIER than going out for Chinese because it’s baked, and FASTER than calling for takeout!! So much FLAVOR in this family favorite! It’ll go into your regular rotation!!

Mongolian Beef Bowls – These EASY Chinese-inspired Mongolian beef bowls are ready in just 10 minutes!! Loaded with rich savory flavor, crisp-tender vegetables, and served over rice!

Beef Fried Rice — This better-than-takeout beef fried rice is EASY, ready in 20 MINUTES, and made in ONE skillet! Everyone loves the big juicy strips of steak and perfectly fried rice that’s speckled with bits of onions, peas, carrots, and scrambled eggs.

Teriyaki Steak Tips — Tri-tip steak tips are cooked to perfection and then topped with a thick and sticky homemade pineapple teriyaki sauce! A family favorite that everyone will love and is FAST and EASY to make!

P.F. Chang’s Mongolian Beef — This copycat recipe comes together in 20 minutes, it’s EASY, and makes for a great weeknight meal! Even picky eaters will love this, and any leftover sauce can be served over rice.

Easy Hunan Beef — Skip the takeout and make this popular Chinese-inspired recipe at home! Hunan-style beef is spicy, sweet, tangy, and loaded with tender slices of beef and veggies.