Description
Experience the comforting flavors of Better Than Takeout Beef With Broccoli, made in under 30 minutes. This dish features tender beef and vibrant broccoli in a savory sauce that rivals your favorite takeout.
Ingredients
Scale
- 1 to 1.25 pounds flank steak (sliced into thin strips, no more than 1/4-inch thick)
- 1/4 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))
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 3/4 cup dark brown sugar (packed (light 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
- Begin by slicing the flank steak into thin strips no more than 1/4-inch thick. This ensures quick cooking. Set the sliced beef aside.
- In a large ziptop bag, combine the sliced steak with 1/4 cup cornstarch. Seal the bag and toss to coat the beef evenly. Let it sit while you prepare the sauce, as this will help tenderize the meat.
- Heat a medium saucepan over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of sesame oil, then add the minced garlic and ginger. Cook for about 1 minute until the garlic is fragrant but not browned, as burnt garlic can turn bitter.
- Next, add 1/2 cup of low-sodium soy sauce, 1/2 cup of water, and 3/4 cup of dark brown sugar to the saucepan. Stir until the sugar has completely dissolved. Bring the mixture to a boil and allow it to boil for 2 to 3 minutes; it should become slightly thicker.
- Reduce the heat to low and let the sauce simmer for another 5 minutes, stirring occasionally. Keep an eye on it to ensure it doesn’t burn or reduce too much.
- In a large skillet, add the remaining 2 tablespoons of olive oil and 1 tablespoon of sesame oil over medium-high heat. Once hot, add the cornstarch-coated steak in a single layer. Cook for about 5 to 7 minutes, flipping occasionally until the beef is browned and cooked through.
- Add 4 to 6 cups of broccoli florets to the skillet and toss to combine with the beef. The broccoli should be bright green and slightly tender but still crisp.
- Drizzle the simmered sauce over the beef and broccoli mixture. Be prepared for it to bubble dramatically! Toss everything together to ensure the beef and broccoli are well coated. Cook for another 3 to 5 minutes until the broccoli reaches your desired tenderness.
- If the sauce is too thin, create a slurry by dissolving 1 tablespoon of cornstarch in 1 tablespoon of water. Add this to the skillet, stirring constantly for about 1 minute until the sauce thickens.
- Once thickened, turn off the heat and stir in the sliced green onions. For additional flavor, sprinkle with red pepper flakes and sesame seeds if desired. Serve immediately.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 20 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Ensure your flank steak is cut against the grain into strips no thicker than 1/4 inch for maximum tenderness. You can substitute flank steak with sirloin or chicken if preferred.