Better-Than-Takeout Beef With Broccoli
🥡🥢🥦 It really is BETTER than takeout, healthier, and it's definitely FASTER! This EASY Chinese restaurant copycat recipe is a family favorite that'll go into your regular rotation!
Servings: 5
Calories: 443cal
Equipment
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, or to taste* as detailed in step 3 (light brown sugar 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.*Brown sugar is essential for this recipe in order to mimic the better-than-takeout kind of (Americanized) beef with broccoli many people are accustomed to. The majority of readers do not find 3/4 cup too sweet. However, if you're a person who does not like sweet with your savory, you may want to consider reducing to 1/2 cup, or even less.
- 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.
- OptionalIf 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.
Video
Notes
Storage: Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days. Reheat very gently in the microwave or eat at room temp so you don't overcook the steak or the broccoli during the reheating process. Technically you can freeze this but note that the broccoli will have a mushier texture upon thawing since that's just the nature of vegetables after they've been frozen and thawed.
Adapted from P.F. Chang’s Mongolian Beef
Nutrition
Serving: 1serving | Calories: 443cal | Carbohydrates: 46g | Protein: 24g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 54mg | Sodium: 1002mg | Potassium: 698mg | Fiber: 2g | Sugar: 34g | Vitamin A: 502IU | Vitamin C: 67mg | Calcium: 97mg | Iron: 3mg
