Better Than Take Out Beef and Broccoli, tender flank steak marinated and seared at a high temp, mixed with broccoli in a thick soy based gravy, like your favorite take out, but better!
Beef and Broccoli… this recipe is truly better than any take out restaurant I have had!
I’ve put a lot of thought into this over the years and I think I have finally come to the conclusion that Asian food is my favorite. All of it.
I’ve had versions of this dish that aren’t the best, you have to go to a more expensive restaurant to get the good stuff. Not anymore!
With this recipe, you can experience the best Asian restaurant beef and broccoli homemade! (But, this is even better!)
And, believe me, this is an extremely easy recipe! Adapted from Rainy Day Gal.
Better Than Take Out Beef and Broccoli Recipe Directions:
- First, marinate the meat for at least one hour.
- Once you are ready to cook this after the meat has marinated, it is a very fast process. Make sure you read through all the directions first, have everything and won’t be interrupted. It is cooked over extremely high heat so you can’t walk away from it.
- Sear broccoli over high heat, set aside.
- Add beef to the skillet, and sear until you form a crust on all sides. About 8-10 minutes.
- Add broccoli back to the pan and the gravy, toss to coat and cook an additional minute. Serve and enjoy!
Yum, really try and get a good sear like the picture above. It makes all the difference, so good!
I have made this multiple times already after finding the original recipe on pinterest, it is sooo good!!
If you can’t find flank steak, I have used a London broil I found on sale and it was just as yummy!
I really hope you liked today’s recipe, please try it… you will NOT be disappointed!
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Tools used for this recipe:
Better Than Take Out Beef and Broccoli
- 1 1/2 pound flank steak
- 1/2 teaspoon baking soda
- 1 teaspoon granulated sugar
- 1 Tablespoon cornstarch
- 1 Tablespoon soy sauce
- 1 Tablespoon water
- 2 Tablespoons vegetable oil
Beef and Broccoli
- 2 broccoli crowns cut into bite sized pieces
- 1/3 Cup low sodium soy sauce definitely use low sodium here!
- 3 Tablespoon beef stock
- 2 Tablespoon brown sugar packed
- 4 garlic cloves minced fine
- 1 teaspoon fresh ginger root minced fine
- 1 1/2 teaspoon white vinegar
- 2 Tablespoon flour
- 3 Tablespoon oil
- Trim excess fat off flank steak, cut into 1 1/2 to 2 inch slices. Mix the remaining ingredients in a bowl and whisk together. Add steak to a gallon sized zip lock bag and pour in marinade. Massage marinade into meat so all of it is covered. Place in fridge and let marinade 1 hour.
Beef and Broccoli
- First, mix the "gravy" by placing the soy, stock, brown sugar, garlic, ginger, vinegar and flour into a bowl, whisk to combine until there is no lumps of flour. Set aside.
- In a large, heavy bottom skillet, heat over high temp until very hot. Place 2 Tablespoons of the oil into skillet. Place broccoli into oil, very carefully (make sure broccoli is COMPLETELY dry or you will get hot oil splattered all over). Saute broccoli for 3 minutes, stirring occasionally. Place on a plate and set aside.
- Keeping the heat over high heat, add in the remaining vegetable oil. VERY CAREFULLY add in the marinated steak and half of the sauce. Make sure beef covers the bottom of the pan and let sit for 1 minute to form a good sear. Stir and flatten to cover the bottom of the pan again, sear for another minute. Keep doing this until beef is nicely seared and cooked through, there is no pink left. This can take 8-10 minutes.
- Add in the broccoli and the remaining sauce. Toss to coat and let cook one additional minute. Serve with your favorite sides, enjoy!
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