Better-Than-Takeout Beef & Broccoli

Better-Than-Takeout Beef & Broccoli: A Flavor-Packed, Easy Homemade Favorite

When a craving for takeout hits, nothing satisfies quite like a classic bowl of Beef & Broccoli. But what if you could make it even better at home? This Better-Than-Takeout Beef & Broccoli is faster than delivery, packed with bold flavors, and incredibly easy to prepare. Best of all, it’s made with fresh, simple ingredients, so you know exactly what’s going into your meal.

Whether you’re looking for a quick weeknight dinner or a healthier alternative to your favorite Chinese takeout, this dish checks all the boxes. Juicy, tender beef, perfectly crisp-tender broccoli, and a savory, slightly sweet sauce come together in just 30 minutes. Plus, with a few simple tips, you’ll get that restaurant-quality texture and flavor every single time.

Why Make It at Home?

First of all, homemade means no mystery ingredients—just real, wholesome flavors. Plus, by making it yourself, you can adjust the sauce exactly how you like it, whether that’s adding a little extra garlic, dialing up the spice, or keeping it mild.

Another bonus? It’s incredibly budget-friendly. You can feed your family a fresh, delicious meal for a fraction of the cost of takeout. Even better, it’s perfect for meal prep—simply store leftovers for easy lunches throughout the week.

Tips for the Best Beef & Broccoli

For the most tender, flavorful beef, slice it thinly against the grain. Also, using high heat ensures the beef gets a beautiful sear without overcooking. Lastly, don’t skip the cornstarch marinade—it’s the secret to that signature, silky-smooth texture.

Ready to skip the takeout and try this Better-Than-Takeout Beef & Broccoli? Let’s get cooking!

Recipe Yield: 4 servings

INGREDIENTS

1 lb flank steak (thinly sliced against the grain)
4 cups broccoli florets (small, bite-sized)
3 ½ tbsp soy sauce (divided)
1/3 to 1/2 cup low-sodium beef broth
½ tbsp honey
1 tsp sesame oil
1 tbsp cornstarch
2 tbsp olive oil (divided)
3 garlic cloves (minced)
1-inch ginger (grated)
½ tsp red pepper flakes (optional)
1 ½ tsp cornstarch (mixed with 1 tbsp water for slurry)
2 green onions (thinly sliced, for garnish)
Sesame seeds (for garnish)

INSTRUCTIONS

1. Marinate the beef: In a bowl, toss the sliced beef with 2 tbsp soy sauce and cornstarch until evenly coated. Let it marinate for 15 minutes while you prepare the other ingredients.

2. Cook the beef: Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Once hot, add the beef in a single layer, cooking for 2–3 minutes per side until browned. Remove it from the pan and set aside.

3. Sauté the aromatics: Add the remaining 1 tbsp olive oil to the pan, followed by the garlic and ginger. Stir continuously for about 30 seconds until fragrant, ensuring they do not burn.

4. Cook the broccoli: Toss in the broccoli florets, stirring frequently. Pour in 1/3 to 1/2 cup beef broth, cover, and steam for 2 minutes, allowing the broccoli to become vibrant green yet slightly tender.

5. Make the sauce: In a small bowl, whisk together 1 ½ tbsp soy sauce, honey, sesame oil, and red pepper flakes. Pour the sauce into the pan with the broccoli, stirring to combine.

6. Combine everything: Return the cooked beef to the pan and mix well. Stir in the cornstarch slurry to thicken the sauce, cooking for another 1–2 minutes until everything is well coated.

7. Garnish and serve: Remove from heat and sprinkle with sliced green onions and sesame seeds. Serve immediately over rice or noodles.

Helpful Tips to Perfect This Recipe

Slice the Beef Thinly for Tender Texture – Always cut the flank steak against the grain into thin strips (about ¼-inch thick). This helps break down the muscle fibers, ensuring juicy, tender bites instead of chewy pieces. A partially frozen steak makes slicing even easier!
Use High Heat for Perfect Searing – To achieve restaurant-style beef and broccoli, cook the beef in a very hot skillet or wok. A quick sear locks in the juices while keeping the meat tender. Avoid overcrowding the pan, or the beef will steam instead of sear. Cook in batches if necessary.
Don’t Overcook the Broccoli – For the best texture and vibrant color, stir-fry the broccoli just until crisp-tender. Steaming it with a small amount of beef broth enhances the flavor while keeping it from becoming mushy. If you prefer extra crunch, reduce the steaming time to 1 minute before adding the sauce.

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