Description
A flavorful and easy-to-make Better-Than-Takeout Beef with Broccoli recipe featuring tender flank steak stir-fried with fresh broccoli in a savory, slightly sweet sauce. Perfect for a quick weeknight dinner that rivals restaurant takeout.
Ingredients
Scale
Beef and Coating
- 1 pound flank steak, thinly sliced against the grain
- 3 tablespoons cornstarch
Vegetables and Aromatics
- 4 cups broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced (for garnish)
Sauces and Oils
- 1/2 cup low-sodium soy sauce
- 1/4 cup oyster sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1/4 cup water
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
- Sesame seeds (optional, for garnish)
Instructions
- Coat the Beef: In a medium bowl, toss the thinly sliced flank steak with 3 tablespoons of cornstarch until each piece is well coated. Allow it to rest for 10 minutes; this helps tenderize the meat and ensures a better texture when cooked.
- Sear the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and sear for 1 to 2 minutes on each side until browned and just cooked through. Remove the beef from the skillet and set aside to prevent overcooking.
- Sauté Aromatics and Broccoli: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic and grated ginger for about 30 seconds, until fragrant. Add the broccoli florets and stir-fry for 2 to 3 minutes until they are bright green and slightly tender.
- Prepare the Sauce: Pour in the soy sauce, oyster sauce, brown sugar, sesame oil, and 1/4 cup water. Stir everything together and bring the mixture to a simmer, allowing the flavors to meld.
- Thicken the Sauce: Add the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) to the skillet. Stir continuously until the sauce thickens and coats the broccoli nicely.
- Combine and Serve: Return the seared beef to the skillet and toss everything together to ensure the beef and broccoli are evenly coated with the sauce. Heat through for another minute. Serve hot, garnished with sliced green onions and sesame seeds if desired.
Notes
- For a low-carb alternative, serve this dish over cauliflower rice instead of traditional rice or noodles.
- You can substitute the flank steak with chicken or tofu for a different protein option.
- If using frozen broccoli, be sure to thaw it completely and pat dry to avoid excess moisture in the stir-fry.
