Some nights I crave takeout, but I’m not in the mood for waiting on delivery or checking bags to see what sauce spilled. That’s when I make this better than takeout beef and broccoli. It cooks fast, uses simple ingredients, and fills the kitchen with the same cozy smell you get when you lift the lid on a hot takeout container. The first time I tested this version, my daughter walked in and asked which restaurant we ordered from, which made me laugh because the skillet was right in front of her. It is one of those weeknight wins that goes straight into the regular rotation.
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If you love quick stovetop dinners like my 20 Minute Chicken Fried Rice, this one fits right into that same easy flow.
Why You Will Love This Better Than Takeout Beef And Broccoli
- Ready in about 20 minutes, start to finish.
- A thick, savory sauce that coats every piece of beef and broccoli.
- No marinating or long prep.
- Easy to adjust for sweetness or spice.
- Tastes like your favorite takeout but fresher and lighter.
- Works with rice, noodles, or cauliflower rice.
Ingredients For Better Than Takeout Beef And Broccoli
For The Beef
- 1 to 1.25 pounds flank steak, sliced into thin strips
- 1 quarter cup cornstarch
For The Sauce
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 to 2 teaspoons ginger, fresh or dried
- 1 half cup low sodium soy sauce
- 1 half cup water
- 3 quarters cup dark brown sugar, packed
For Cooking And Assembly
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- 4 to 6 cups broccoli florets
- 2 to 3 green onions, sliced
- Red pepper flakes, optional
- Sesame seeds, optional
Ingredient Notes
- Slice the beef thinly so it cooks fast and stays tender.
- If using dried ginger, start small because it tastes stronger than fresh.
- Dark brown sugar gives rich depth, but light brown sugar also works.
How To Make Better Than Takeout Beef And Broccoli
Step 1: Prep The Beef
Add the sliced steak and cornstarch to a zip top bag.
Seal and shake until the beef is evenly coated. Set aside.
Step 2: Make The Sauce
In a saucepan, heat 1 tablespoon olive oil and 1 tablespoon sesame oil over medium high.
Add garlic and ginger. Cook for about 1 minute until fragrant.
Add soy sauce, water, and brown sugar.
Stir until the sugar dissolves.
Bring to a boil for 2 to 3 minutes.
Lower the heat and simmer for 5 minutes until slightly thickened.
Step 3: Sear The Beef
Heat 2 tablespoons olive oil and 1 tablespoon sesame oil in a large skillet over medium high.
Add the coated beef.
Cook for 5 to 7 minutes, flipping as needed, until browned and cooked through.
Step 4: Add Broccoli And Sauce
Add the broccoli to the skillet.
Pour the hot sauce over the beef and broccoli.
It will bubble quickly.
Toss everything to coat well.
Simmer for 3 to 5 minutes until the broccoli reaches your preferred tenderness.
Step 5: Optional Thickening Step
If the sauce seems thin, mix 1 tablespoon cornstarch with 1 tablespoon water.
Stir the slurry into the skillet and simmer for about 1 minute until the sauce thickens.
Step 6: Finish And Serve
Turn off the heat.
Stir in green onions.
Sprinkle with red pepper flakes or sesame seeds if you like.
Serve immediately over rice or noodles.
Notes And Variations
Make It Spicy
Add red pepper flakes or a small drizzle of sriracha to the sauce.
Use More Vegetables
Carrots, snap peas, or mushrooms can be added with the broccoli.
Prefer A Less Sweet Sauce
Use a bit less brown sugar or add an extra splash of soy sauce.
Want It Extra Saucy
Add one quarter cup water and one extra tablespoon brown sugar to the saucepan while simmering.
Storage And Reheating
Refrigerate
Store cooled leftovers in an airtight container for up to 5 days.
Reheat
Warm in the microwave in short intervals or reheat gently in a skillet.
Freeze
This recipe freezes well for up to 2 months.
Thaw overnight and reheat on the stovetop.
Frequently Asked Questions
Flank steak works best because it cooks quickly and stays tender when sliced thinly.
Soy sauce, brown sugar, water, garlic, and ginger create a simple, savory base.
Yes. Add it frozen near the end and cook until tender.
You can skip the slurry, but the sauce will be thinner. Cornstarch helps it cling to the beef.
Recipes You May Like
- 20 Minute Chicken Fried Rice
- Simple Teriyaki Beef Bowl
- Easy Sesame Noodles
From My Kitchen to Yours
This better than takeout beef and broccoli is one of those meals I turn to when I want something quick but still cozy and satisfying. The sauce thickens beautifully, the beef cooks fast, and the broccoli stays bright. I hope it finds a place in your weeknight rotation the way it has in mine.
Print📖 Recipe
Better Than Takeout Beef And Broccoli
Description
This homemade beef and broccoli really is BETTER than takeout and it's definitely FASTER! This EASY Chinese restaurant copycat recipe is a family favorite!
Ingredients
- 1 to 1.25 pounds flank steak, sliced into thin strips, no more than ¼-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)
- 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
- 2 to 3 green onions, sliced into ¼-inch 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.
- 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 heat and simmer for about 5 minutes.
- To a large skillet, add remaining 2 tablespoons olive oil, 1 tablespoon sesame oil, and the steak. Cook over medium-high or high heat until cooked through, about 5 to 7 minutes, flipping pieces intermittently.
- Add the broccoli and evenly drizzle in the soy sauce mixture. Toss beef and broccoli to coat. Simmer for 3 to 5 minutes until broccoli is crisp tender.
- Optional: If sauce is too thin, mix 1 tablespoon cornstarch with 1 tablespoon water and stir into the skillet for about 1 minute until thickened.
- Turn off heat, add green onions, and stir to incorporate.
- Optionally sprinkle with red pepper flakes and sesame seeds. Serve immediately.
Notes
Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days.
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