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image of realistic and creative image showing the ingredients of Beef and Broccoli including thinly sliced beef broccoli florets soy sauce ginger garlic sesame oil cornstarch and a hint of red pepper flakes artfully arranged on a rustic wooden board with a sprinkle of fresh sesame seeds

Better Than Takeout Beef & Broccoli

A flavorful and tender homemade Beef & Broccoli that's better than any takeout version, made with a simple velveting technique and a rich, savory sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 1 lb flank steak or sirloin thinly sliced against the grain
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce or tamari for gluten free
  • 1 tablespoon water
For the Sauce
  • 1/2 cup low sodium beef broth
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons brown sugar packed
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
For the Stir Fry
  • 2 tablespoons avocado oil or other high heat oil divided
  • 1 lb broccoli florets about 4-5 cups
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • Cooked rice for serving
  • Sesame seeds and sliced green onions for garnish (optional)

Equipment

  • Large Skillet or Wok
  • Small Pot for Blanching
  • Medium bowl
  • Small Whisk

Method
 

  1. In a medium bowl, combine the thinly sliced beef with 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, and 1 tablespoon of water. Use your hands to gently toss and coat every piece. Set it aside to marinate for at least 10 minutes.
  2. In another small bowl, whisk together the beef broth, 1/4 cup soy sauce, brown sugar, sesame oil, and the remaining 1 tablespoon of cornstarch until no lumps remain. Set it aside.
  3. Bring a small pot of water to a boil. Add the broccoli florets and cook for just 60 to 90 seconds. Immediately drain and set aside.
  4. Place a large skillet or wok over high heat. Add 1 tablespoon of oil and, when hot, carefully add half the beef in a single layer. Sear for about 1-2 minutes per side, then remove and repeat with the remaining beef. Remove all beef to a plate.
  5. Reduce heat to medium and add remaining 1 tablespoon of oil to the skillet. Add the minced garlic and grated ginger, stirring constantly until fragrant, about 30 seconds.
  6. Give your sauce a final whisk and pour it into the hot skillet. Let it bubble and thicken almost immediately, simmering for a minute while stirring.
  7. Return the seared beef and any accumulated juices to the skillet. Add the blanched broccoli florets and gently toss to coat. Cook for another 1-2 minutes until heated through and tender.

Notes

Slice flank steak against the grain to ensure tenderness. Consider freezing the steak for 15-20 minutes before slicing for easier cutting. Do not overcrowd the skillet when searing the beef. Blanching the broccoli helps achieve perfect texture and vibrant color.
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