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.
Made the beef broccoli and it’s so yummy. Love it❤️ Thank you so much for sharing your recipe with us. God bless you.
Made the beef broccoli and it’s so yummy. Love it❤️ Thank you so much for sharing your recipe with us. God bless you.
Thanks for the 5 star review and glad this turned out great!
Delicious!! I made a few substitutes b/c didn’t want to do a grocery store run. Didn’t have enough corn starch so mixed it w/packet of recipe secrets. No sesame oil. used toasted sesame oil. will make again & again.
Delicious!! I made a few substitutes b/c didn’t want to do a grocery store run. Didn’t have enough corn starch so mixed it w/packet of recipe secrets. No sesame oil. used toasted sesame oil. will make again & again.
Thanks for the 5 star review and glad it was delicious and that you were able to make due with what you had on hand and that you’ll make it again and again!
Taste really good, cut the meat against the grain but it was still tough. The receipt is great just like any good restaurant!! Glad I made it will use again and again!
Taste really good, cut the meat against the grain but it was still tough. The receipt is great just like any good restaurant!! Glad I made it will use again and again!
Thanks for the 5 star review and glad you will make and use it again! As for the toughness, I would talk to the butcher at your grocery store and get a recommendation for something more tender than what you already went with, at least that’s what I would do and see if he/she can give you some input based on the beef that your store carries.
Hi, I am Elizabeth jasper professional recipe developer, tv chef, and cookbook author. I love averie recipes so yummy Come joins me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.
Hi, I am Elizabeth jasper professional recipe developer, tv chef, and cookbook author. I love averie recipes so yummy Come joins me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook. please check my food blogger https://www.recipestomake.net/
Hi, I am Elizabeth jasper professional recipe developer, tv chef, and cookbook author. I love averie recipes so yummy Come joins me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.
I hate to be those people who review a recipe but didn’t make it exactly as written BUT this recipe is fantastic and delicious. I 1.5x the sauce recipe because we increased the amount of meat and added sliced carrots and onions. I oven roasted the broccoli and carrots ahead of time to lose some of their liquid so my sauce wouldn’t be thin. Then just tossed the broccoli carrot mix in with the beef. Lastly to prevent a thin sauce I subbed half of the soy sauce called for with hoisin sauce, it is a thicker liquid, because we love hoisin sauce. It fed 6 grown adults wonderfully and is definitely a keeper.
I hate to be those people who review a recipe but didn’t make it exactly as written BUT this recipe is fantastic and delicious. I 1.5x the sauce recipe because we increased the amount of meat and added sliced carrots and onions. I oven roasted the broccoli and carrots ahead of time to lose some of their liquid so my sauce wouldn’t be thin. Then just tossed the broccoli carrot mix in with the beef. Lastly to prevent a thin sauce I subbed half of the soy sauce called for with hoisin sauce, it is a thicker liquid, because we love hoisin sauce. It fed 6 grown adults wonderfully and is definitely a keeper.
I am glad my recipe gave you good inspiration to make it your own so to speak! I love hoisin as well and am sure it was delicious here and wonderfully thick in comparison to soy sauce.
HN8D4L1 http://www.yandex.ru
OMG! REALLY yummy and I’m tough on my own cooking! I used tapioca starch instead of cornstarch, perfect! And I did use the slurry! Which was just the right amount of thickening. I didn’t have low sodium soy sauce and it really needs to be low sodium. Regular is way too salty. Definitely a regular!
OMG! REALLY yummy and I’m tough on my own cooking! I used tapioca starch instead of cornstarch, perfect! And I did use the slurry! Which was just the right amount of thickening. I didn’t have low sodium soy sauce and it really needs to be low sodium. Regular is way too salty. Definitely a regular!
Thanks for the 5 star review and glad this will be a regular! Good to know that tapioca starch worked well here too.