Better Than Takeout Beef With Broccoli (Printer-friendly)
Tender beef and crisp broccoli in savory brown sauce—ready in 30 minutes and better than takeout.
# What you'll need:
→ Beef & Marinade
01 - 1 lb flank steak, thinly sliced against the grain
02 - 2 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil
→ Sauce
05 - 1/4 cup low-sodium soy sauce
06 - 2 tbsp oyster sauce
07 - 1 tbsp hoisin sauce
08 - 2 tbsp brown sugar
09 - 2 tsp cornstarch
10 - 1/3 cup beef broth or water
→ Vegetables & Aromatics
11 - 4 cups broccoli florets
12 - 3 cloves garlic, minced
13 - 1-inch piece fresh ginger, peeled and grated
14 - 2 tbsp vegetable oil
15 - 2 green onions, sliced
16 - Sesame seeds
# Method:
01 - Combine flank steak with 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil in a medium bowl. Toss to coat and let marinate for 10–15 minutes.
02 - Whisk together 1/4 cup soy sauce, oyster sauce, hoisin sauce, brown sugar, 2 tsp cornstarch, and beef broth in a small bowl until well combined.
03 - Bring a large pot of water to a boil. Blanch broccoli florets for 1–2 minutes until bright green and just tender. Drain and set aside.
04 - Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add marinated beef in a single layer and sear for 1–2 minutes per side until browned but not fully cooked through. Remove beef to a plate.
05 - Add remaining 1 tbsp oil to the pan. Stir-fry garlic and ginger for about 30 seconds until fragrant.
06 - Return beef to the pan, add broccoli, and pour in the sauce. Stir-fry everything together for 2–3 minutes until the sauce thickens and the beef is just cooked through. Garnish with green onions and sesame seeds. Serve hot over steamed rice.
# Expert Tips:
01 -
- The sauce strikes that perfect balance between salty, sweet, and deeply savory—no gloppy delivery texture here.
- Everything cooks in one pan and hits the table in under 30 minutes, making weeknight stir-fry feel like a proper treat.
02 -
- Crowding the pan while searing beef causes steaming instead of browning—work in batches if your skillet is smaller than 12 inches.
- Adding the sauce too early prevents proper caramelization—wait until beef is seared and aromatics are fragrant.
03 -
- Freeze the flank steak for 20 minutes before slicing—it becomes firm enough to cut paper-thin slices with ease.
- Prep all ingredients before turning on the stove, because stir-frying moves fast once it starts.