Craving beef and broccoli but not in the mood to wait on delivery (or pay the markup)? This is the version you make at home when you want that glossy, savory-sweet sauce and tender slices of steak—fast.
It’s the kind of dish that tastes like something you ordered from your go-to Chinese spot—but it comes together in about 20 minutes, start to finish.
No complicated prep. No hard-to-find ingredients.
Just real-deal, takeout-style beef and broccoli, made right in your own kitchen.
For the Beef and Broccoli
- Flank Steak – thinly sliced so it cooks quickly and stays tender. Cutting against the grain makes a big difference here.
- Cornstarch – coats the beef and helps create that lightly crisp exterior while also contributing to a silky sauce.
- Olive Oil – used to sear the steak and build flavor in the pan.
- Sesame Oil – adds a subtle nutty depth that gives the dish its classic takeout-style taste.
- Garlic and Ginger – the aromatic base that brings bold, savory flavor to the sauce.
- Broccoli Florets – adds freshness and texture; cook until crisp-tender for the best balance.
- Green Onions – stirred in at the end for a mild bite and pop of color.
- Red Pepper Flakes (Optional) – for a gentle kick of heat.
- Sesame Seeds (Optional) – sprinkled on top for garnish and a little extra texture.
For the Sauce
- Low-Sodium Soy Sauce – provides the savory backbone of the dish without overwhelming saltiness.
- Water – balances the sauce and helps create the right consistency.
- Dark Brown Sugar – adds rich sweetness and that glossy finish that makes the sauce cling beautifully to the beef and broccoli.
Faster Than Delivery Beef and Broccoli
Notes
Ingredients
- 1 to 1.25 pounds flank steak, sliced into thin strips, no more than 1/4-inch thick
- ¼ 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)
- ½ cup low-sodium soy sauce
- ½ cup water
- ¾ 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
- Place the sliced steak and cornstarch in a large ziptop bag. Seal and shake until the beef is evenly coated. Set aside while you prepare the sauce.
- In a medium saucepan, combine 1 tablespoon olive oil, 1 tablespoon sesame oil, garlic, and ginger. Warm over medium-high heat for about 1 minute, just until fragrant. Avoid letting the garlic brown.
- Stir in the soy sauce, water, and brown sugar. Mix until the sugar dissolves. Bring the mixture to a boil and cook for 2 to 3 minutes. Reduce the heat to low and simmer for about 5 minutes, or until the sauce reduces slightly and thickens. While the sauce simmers, cook the steak.
- Heat the remaining 2 tablespoons olive oil and 1 tablespoon sesame oil in a large skillet over medium-high to high heat. Add the steak and cook for 5 to 7 minutes, turning occasionally so the pieces cook evenly, until done.
- Add the broccoli to the skillet.
- Pour the prepared sauce evenly over the beef and broccoli (it will bubble vigorously). Toss to coat everything thoroughly. Continue cooking over medium-high heat for 3 to 5 minutes, or until the broccoli reaches your preferred level of tenderness.
- Optional thickening step: If the sauce is thinner than you’d like and the broccoli is nearly done, mix 1 tablespoon cornstarch with 1 tablespoon water to create a slurry. Stir it into the skillet and cook for about 1 minute, until the sauce thickens. (Using 6 cups of broccoli may release extra moisture, which can thin the sauce.)
- Remove from heat. Stir in the green onions.
- If desired, sprinkle with red pepper flakes and sesame seeds before serving. Serve immediately.
- Best enjoyed hot and freshly made.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Can I Use a Different Cut of Beef?
Yes! Flank steak is our go-to because it’s tender and cooks quickly, but sirloin or skirt steak will also work. Just be sure to slice the beef thinly against the grain for the most tender bites.
How Do I Get the Beef Perfectly Seared?
Make sure your skillet is hot before adding the beef. Spread it out in a single layer and avoid overcrowding the pan. If needed, cook in batches so the beef browns instead of steaming.
What If My Sauce Is Too Thin?
No problem! Stir together 1 tablespoon cornstarch and 1 tablespoon cold water to make a quick slurry. Add it to the skillet and cook for about 1 minute, or until the sauce thickens and coats the beef beautifully.
Can I Prep This Ahead of Time?
Absolutely. You can slice the beef and mix the sauce ahead of time and store them separately in the refrigerator. When ready to cook, everything comes together fast — perfect for busy weeknights.
Do I Need to Cook the Broccoli First?
No extra steps required. The broccoli cooks right in the skillet with the sauce. If you prefer it extra crisp, you can blanch it for 1–2 minutes before adding it, but it’s not necessary.
