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Better-Than-Takeout Beef and Broccoli Recipe

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This Better-Than-Takeout Beef and Broccoli recipe offers a delicious homemade alternative to your favorite Chinese takeout dish. Featuring tender, thinly sliced beef seared to perfection and crisp-tender broccoli in a savory, slightly sweet sauce, this dish is quick to prepare and packed with flavor. Perfect served over steamed jasmine rice and garnished with sesame seeds, it's a restaurant-quality meal you can make in just 45 minutes.

Ingredients

Beef Marinade and Meat

  • 1 lb flank steak (or ½ lb flank + ½ lb ribeye), very thinly sliced against the grain
  • 1 teaspoon baking soda
  • 1 tablespoon cornstarch
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon dry sherry (optional)
  • ½ teaspoon sesame oil
  • 2 tablespoons vegetable oil (divided)

Sauce

  • ½ cup beef broth
  • 6 tablespoons low sodium soy sauce
  • 2½ tablespoons brown sugar
  • 1½ tablespoons cornstarch
  • 1 tablespoon fresh garlic (grated, from about 4 cloves)
  • 1½ teaspoons fresh ginger (grated)
  • 2 tablespoons sesame oil
  • Black pepper (to taste)
  • ½ teaspoon red pepper flakes (optional, for mild heat)

Vegetables and Garnish

  • 1 lb broccoli (cut into small florets, about 5 cups)
  • Sesame seeds (for garnish, optional)
  • Steamed jasmine rice (for serving, optional)

Instructions

  1. Prepare the beef: Freeze the steak for 20-30 minutes to make slicing thinner easier. Slice thinly against the grain into bite-sized pieces. Toss the beef with the marinade ingredients—baking soda, cornstarch, soy sauce, dry sherry (if using), and sesame oil—and let it sit for 15 minutes. Shake off excess marinade and arrange beef strips on a large platter until ready to cook.
  2. Make the sauce: Whisk together beef broth, soy sauce, brown sugar, cornstarch, grated garlic, grated ginger, sesame oil, black pepper, and red pepper flakes (if using). Set aside.
  3. Prepare the broccoli: Bring a pot of water to a boil. Blanch broccoli florets for 30 seconds, drain, rinse under cold water, and pat dry. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat, add broccoli, and stir-fry for 2-4 minutes until slightly softened with some char marks but still bright green. Remove broccoli and set aside.
  4. Cook the beef: Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat. Add the beef in a single layer and sear without stirring for 30 seconds to develop caramelization. Flip and cook for 1–2 minutes until cooked through. Remove from skillet.
  5. Make the sauce in pan: Reduce heat to medium and pour in the prepared sauce. Simmer for 1–2 minutes until thickened, scraping up any browned bits from the pan to enhance flavor.
  6. Combine and finish: Return the cooked beef and broccoli to the skillet. Toss everything together until well coated in the sauce and heated through. Serve immediately over steamed jasmine rice and garnish with sesame seeds if desired.

Notes

  • Freezing the steak before slicing is optional but highly recommended for thin, even slices.
  • Dry sherry is optional but adds depth of flavor to the beef marinade.
  • Adjust red pepper flakes to your preferred spice level or omit for no heat.
  • Use low-sodium soy sauce to control saltiness in the dish.
  • Serve with steamed jasmine rice or your choice of grain for a complete meal.

Find it online: https://cozyplatter.com/better-than-takeout-beef-and-broccoli-recipe/