Name: Better-Than-Takeout Beef and Broccoli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb flank steak or sirloin (thinly sliced against the grain); 4 cups broccoli florets; 2 tbsp vegetable oil; 2 cloves garlic (minced); 1 tsp ginger (minced); 0.25 tsp red pepper flakes (optional); 1/3 cup soy sauce (low sodium preferred); 1/4 cup beef or chicken broth; 2 tbsp oyster sauce; 2 tbsp brown sugar; 1 tbsp cornstarch; 1 tsp sesame oil

Jump to Recipe Print Recipe

If you’ve ever ordered beef and broccoli from a takeout menu, you know how irresistible it can be. But making it at home doesn’t have to be complicated, and with this Better-Than-Takeout Beef and Broccoli recipe, you’ll get tender beef, perfectly cooked broccoli, and a savory, glossy sauce that rivals any restaurant version.

Cooking this dish at home gives you full control over ingredients, from choosing lean beef to using fresh vegetables, and you can adjust flavors to suit your taste. Plus, it’s ready in under 30 minutes, making it a perfect weeknight dinner.

Ingredients

For the Beef and Broccoli:
1 lb (450g) flank steak or sirloin, thinly sliced against the grain
4 cups broccoli florets
2 tbsp vegetable oil
2 cloves garlic, minced
1 tsp fresh ginger, minced
1/4 tsp red pepper flakes (optional)
For the Sauce:
1/3 cup soy sauce (low sodium preferred)
1/4 cup beef or chicken broth
2 tbsp oyster sauce
2 tbsp brown sugar
1 tbsp cornstarch
1 tsp sesame oil
Optional Garnish:
Sesame seeds
Chopped green onions

Instructions

Prepare the sauce: In a small bowl, whisk together soy sauce, broth, oyster sauce, brown sugar, cornstarch, and sesame oil. Set aside.
Blanch the broccoli: Bring a pot of water to a boil and cook broccoli florets for 1–2 minutes until bright green and slightly tender. Drain and immediately transfer to ice water to stop cooking. Set aside.
Cook the beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Add sliced beef and sear until browned, about 2–3 minutes per side. Remove beef from the pan and set aside.
Sauté aromatics: In the same pan, add garlic, ginger, and optional red pepper flakes. Sauté for 30 seconds until fragrant.
Combine beef and broccoli: Return beef to the pan along with blanched broccoli. Pour in the prepared sauce. Stir constantly for 2–3 minutes until the sauce thickens and evenly coats beef and broccoli.
Serve: Transfer to a serving dish, sprinkle with sesame seeds and green onions, and enjoy with steamed rice or noodles.

Tips for Perfect Beef and Broccoli

Slice against the grain: This ensures your beef is tender and easy to chew.
Don’t overcook broccoli: A quick blanch keeps it crisp and vibrant green.
Make it spicy: Add chili paste or extra red pepper flakes if you like heat.
Double the sauce: If you like it saucier, increase the sauce ingredients proportionally.

Variations

Chicken or Shrimp: Swap beef for chicken breast slices or shrimp for a lighter twist.
Vegetable Mix: Add bell peppers, snow peas, or carrots for extra color and nutrients.
Low-Sodium Version: Use low-sodium soy sauce and homemade broth.
Gluten-Free: Replace soy sauce with tamari or coconut aminos.

Serving Suggestions

Serve over steamed jasmine or brown rice.
Toss with cooked udon or rice noodles for a noodle bowl version.
Pair with egg rolls or dumplings for a complete homemade Asian feast.

Fun Facts / Cultural Context

Beef and broccoli originated in Chinese-American cuisine rather than traditional Chinese cuisine. It became popular in the U.S. in the 20th century when Chinese immigrants adapted recipes to American tastes and available ingredients. The combination of tender beef, crisp broccoli, and savory brown sauce has since become a staple in Chinese-American takeout menus. Making it at home is not only healthier but also more customizable and satisfying.

Nutrition Info (per serving, approx.)

Calories: 320
Carbohydrates: 12g
Protein: 28g
Fat: 16g
Saturated Fat: 3g
Sodium: 750mg
Fiber: 4g
Sugar: 6g