Name: Better-Than-Takeout Beef With Broccoli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb flank steak, thinly sliced (Use 1 to 1.25 lbs for more meat.); 1/4 cup cornstarch (Helps to create a crust on the beef.); 4 to 6 cups broccoli florets (More or less depending on preference.); 2 to 3 green onions, sliced (For garnish.); 1/2 cup low-sodium soy sauce; 1/2 cup water; 3/4 cup dark brown sugar, packed (Can substitute with light brown sugar.); 4 cloves garlic, minced (Pressed or finely minced for best flavor.); 1 to 2 teaspoons fresh ginger, minced (Adjust to taste.); 1 tablespoon olive oil (For sauce preparation.); 1 tablespoon sesame oil (For sauce preparation.); 2 tablespoons olive oil, divided (For cooking the steak.); 1 tablespoon sesame oil, divided (For cooking the steak.); red pepper flakes (For an extra kick.); sesame seeds (For garnish.)

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How I found a takeout replacement that actually beats the restaurant

I have a confession: I used to pick up beef with broccoli at the Chinese place around the corner at least once a week. Then one rainy night I decided to try making it myself because the delivery drivers were slower than usual and I was hangry. That night I riffed on a version that used a thinly sliced flank, a generous hit of brown sugar, and a pan sauce that bubbles and smells like comfort. If you like quick dinners that pair well with rice, this reminds me of the same weeknight energy I get when I make my air fryer salmon, which I often pair with greens and rice for a different, lighter meal air fryer miso salmon with broccolini and rice.

I call it Better-Than-Takeout Beef With Broccoli because it honestly is. It crisps the meat, blisters the broccoli just enough, and produces a glossy sauce that clings to everything. It is fast, forgiving, and the smell will have anyone in your house wandering into the kitchen.

The ingredients that make it sing

The whole thing hangs on a few simple things. For the beef I use 1 to 1.25 pounds flank steak, sliced into thin strips no more than 1/4-inch thick, and I toss it with 1/4 cup cornstarch inside a bag so every bite has a delicate crust. The sauce is built from 1/2 cup low-sodium soy sauce, 1/2 cup water, and 3/4 cup dark brown sugar packed (you can substitute light brown if you must). For aromatics I stir in 4 cloves garlic pressed or finely minced and 1 to 2 teaspoons ginger or to taste; fresh is best but dried will do if you use less. I cook using 3 tablespoons olive oil divided and 2 tablespoons sesame oil divided, and I load up the pan with 4 to 6 cups broccoli florets depending on how much green you like. I finish with 2 to 3 green onions sliced into 1/4-inch segments, and I always keep red pepper flakes and sesame seeds nearby for an optional sprinkle at the end.

If you ever want the slow-cooked, fall-apart texture of beef but in a different way, try my favorite slow roast short rib recipe as a weekend experiment; it teaches you a lot about deep umami caramelized slow roast Asian beef short rib.

The sauce and searing — how I actually cook it

I like to tell people the magic happens in two pots: one small saucepan for the sauce and one big skillet for the sear and the broccoli. To keep things simple I do this in a rhythm: while the sauce simmers, I sear the steak so neither step feels rushed.

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.

When you add the sauce to the hot pan it really does bubble up like crazy and that sound is half the satisfaction. The broccoli should be bright green and tender-crisp, not mushy, and the steak should be brown with just a hint of chewiness left — that’s when you know it’s done right.

Little tricks I swear by and a few variations

A few small tricks make the difference between "good" and "better-than-takeout." First, freeze your flank for about 30 minutes before slicing; it firms up the meat so you can cut consistent thin strips. Second, toss the steak in cornstarch in a bag and get every piece lightly coated; that helps the sauce cling and gives you a silky mouthfeel. Third, split the oils: one tablespoon olive and one tablespoon sesame for the sauce aromatics, then use the remaining oils in the skillet so you have that toasty sesame flavor without burning the nutty oil too early.

If you want to simplify for a lazy day, you can make a crockpot version where the beef slowly becomes melt-in-your-mouth, or you can do a quick weeknight adaptation in a crockpot alternative for hands-off cooking. I sometimes use my slow cooker for weeknight prep and then finish with broccoli at the end to keep it crisp, and there is a good starting place for that approach here crockpot beef and broccoli. For another quick beef bite that goes wonderfully with potatoes instead of rice, try this crockpot garlic butter beef bites recipe that I reach for when the mood is rustic crockpot garlic butter beef bites with potatoes.

Two variations I make depending on the season: swap flank for thinly sliced sirloin for a slightly richer beef flavor, or swap half the brown sugar for honey and add a splash of rice vinegar for a tangy-sweet twist. If you like it spicier, more red pepper flakes give heat without masking the soy-brown sugar backbone.

Why I love this, what to serve it with, and how I store the leftovers

This recipe smells like home. The mix of garlic and ginger hitting hot oil, the soy and brown sugar bubbling into a glossy sauce, and the bright pop of green broccoli — it hits memories of quick dinners at my parents mixed with the small luxuries of a restaurant meal. I usually serve it over steamed jasmine rice, but thick noodles, cauliflower rice, or even a bed of sautéed bok choy are lovely alternatives. A squeeze of lime over individual plates perks everything up if you want brightness, and the optional sesame seeds make it look intentional.

Leftovers keep well. I cool the pan, transfer everything to an airtight container, and refrigerate for up to four days. Reheat gently in a skillet over medium-low with a splash of water to loosen the sauce; microwaving works if you cover it loosely and check every 30 seconds so the broccoli does not go soggy. If I know I will have leftovers, I undercook the broccoli slightly in the first sitting so it warms back up without turning into mush.

A personal memory: the first time I served this to friends, they argued over the last piece of flank and insisted I write down the recipe. That moment made me realize why home cooking matters — it brings people to the table and makes ordinary nights feel special.

Conclusion

If you want a printable version similar to what I started with, I often compare different takes and techniques online; one version I referenced early on that helped me with the sauce ratios is from Better Than Takeout: Beef & Broccoli – Brocc Your Body, and another excellent rendition that focuses on slicing and searing is available at Better-Than-Takeout Beef and Broccoli Recipe – Savory Nothings. Give this a try on a busy weeknight and tweak the brown sugar and ginger to match your taste; once you nail the balance, you may never take out again.