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!!
Table of Contents
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:
- To a large bag, add the thin slices of flank steak, cornstarch, and toss to coat.
- In a medium saucepan, sauté garlic and ginger until the garlic is fragrant.
- 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.
- While the sauce is simmering, in a separate skillet, sear the steak over high heat.
- 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.
Garnish Ideas
I like to finish this dish with green onions and sesame seeds, but they’re optional.
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.
Recipe FAQs
I use flank steak and have not tried other cuts of beef. I have read recipes that call for skirt steak but I haven’t tried it. Be sure to cut your steak across the grain, which helps it be even more tender once cooked.
Homemade beef with broccoli is coated in an umami u0022brown sauceu0022 that has layers of flavor from the soy sauce, sesame oil, fresh garlic and ginger, and brown sugar.
No, I recommend using fresh broccoli florets for best results.
No! The cornstarch in this recipe is non-negotiable. It helps the beef crisp up a little when seared and it thickens the sauce.
No, it’s not gluten-free as written because soy sauce contains gluten. To make this recipe gluten-free, make sure your soy sauce is certified gluten-free or use gluten-free tamari.
What to Serve with Beef and Broccoli
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.
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Better-Than-Takeout Beef With Broccoli
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 (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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Asian Recipes with Beef:
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.
Absolutely the best! Made it just as you wrote it! Will definitely make it again! Thanks!
Thanks for the 5 star review, Stephanie, and glad it was the best exactly as written and that you’ll definitely make it again!
This recipe was awesome. I added one sliced onion & a package of stir fry noodles to perfect it!
Thanks for the 5 star review, Emma, and I’m glad it was awesome. Good idea on the onion and noodles, too!
This was delicious! Better than any Chinese restaurant! My liked it to a d he doesn’t care for Chinese food. So much flavor!!!!I’ll make this again.
Thanks for the 5 star review, Valerie, and I ‘m so pleased that this turned out better than any Chinese restaurant for you!
good recipe, easy to follow, came out nicely. I’d cut way back on the sugar but otherwise was great
Thanks for trying the recipe and I’m glad it came out nicely!
Absolutely delicious. I would put this up against most Chinese places. The only thing I did differently was I cooked off my fresh broccoli florets in a 425 degree oven for 5-7 minutes while my meat was cooking & tossed them in once the sauce was ready ! I found this reduced any water being added to the sauce
Chefs kiss ! Thanks for the recipe!
I am glad this is a big hit for you and that you’d put it up against many restaurants! Great thinking about cooking your broccoli in the oven, then adding it to the meat/sauce! I don’t actually find adding it really adds unwanted moisture but I haven’t tried it your way. I also have a sheet pan version of this recipe so you can do it all in the oven if you’d like https://www.averiecooks.com/15-minute-sheet-pan-beef-broccoli/
Really good recipe I would just reduce the brown sugar for my tastes.
Thanks for the 5 star review Lisa and glad you can make that little tweak for next time if you make it again!
love it i marinated the flank steak in soy sauce
Thank you!
So good! Made this for the first time tonight. It was delicious! This is going on my family’s meal rotation for sure.
Thanks for the 5 star review, Erika, and I am glad this was such a hit that it’s going into your regular meal rotation!
Best beef and broccoli I’ve had or made!
Thanks for the 5 star review, Angel, and that is so great that it’s the best beef and broccoli you’ve ever had or made!!
I’ve made this several times and it’s always a hit. I like adding some crushed red pepper to the sauce to bring a little heat.
Thanks for the five star review and for letting me know this is always a hit!
Thank you for the wonderful recipe. Made this twice. First time I made the mistake of using regular soy sauce big mistake. Second time OMG all raves. Wonderful used some red yellow and and orange peppers WOWis all I can say. This will be on a monthly rotation.
Thanks for the 5 star review, Pat, and I’m glad this got rave reviews and that it’ll be in your monthly rotation! Yes, reduced sodium soy sauce tends to be the way to go here rather than regular.
Love this recipe! I added sliced fresh Jalapeños with the garlic and ginger when making the sauce. I also like adding mushrooms with the broccoli. Cashews as a topping work nicely as well.
Thanks for the 5 star review, Sarah, and I am glad that it was a winner for you! I am all about the addition of jalapenos, mushrooms, and some cashews for topping – love all your ideas!
Recipe was so delicious and easy to prepare!
I will definitely make again.
And yes, I made the slurry.
Thanks for the 5 star review and glad to hear it was delish, easy to prepare, and you’ll make again! (and you made the slurry). All great!!
Not sure why the person who wrote this recipe added overly complicated steps and added an extra pot to cook with. I try to limit the dishes I do when I make a meal, so when I had to get another pot for the sauce was ridiculous and over complicated for no reason. You can simply make the sauce after searing the meat. Stop overcomplicating things with no reason behind it.
I wrote the recipe, Bea. I am a total fan of one pot cooking and 90% of my recipes that are made on the stove are as such. However, for this recipe I make a small pot of sauce and let that simmer WHILE the steak sears because I am a multi-tasker.
I don’t have time to wait for a pot. Then do the next step. I want to maximize my time so that’s why I use two separate pots. You can certainly do it your way in one pot, and wait for the sauce, and then try to sear the steak in a pot that you’ve cooked sauce in. I also use two very different pots to make a bit of sauce AND sear steak. They’re different types of vessels. Thanks for trying the recipe.
I used skirt steak and cut them at the recommended lengths, but the meat was so chewy. I also cooked it at the recommended time as well. The flavor of everything was delicious! I will be making again to see if I can get the steak right.
I am glad that everything had a delicious flavor! I am guessing the steak issue could be resolved with a 2 minute conversation with your local butcher. Ask him what he recommends for this recip. But I use flank steak, in general, for this recipe. Try that next time. But I have never had an issue with chewiness using flank steak.