Beef and Broccoli – Better Than Take Out

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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 takeout, but better! This beef and broccoli recipe uses simple pantry ingredients and is super easy to throw together.




Beef and Broccoli

Beef and Broccoli… this recipe is truly better than any takeout 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 isn’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.



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 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!


This post may contain affiliate links.

Tools used for this recipe:



How to make beef and broccoli


Better Than Take Out Beef and Broccoli

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 -6 servings
Calories: 558 kcal
Author: Dana at
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!


Steak Marinade

  • 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


Steak Marinade

  1. 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

  1. 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.
  2. 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.
  3. 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.
  4. Add in the broccoli and the remaining sauce. Toss to coat and let cook one additional minute. Serve with your favorite sides, enjoy!
Nutrition Facts
Better Than Take Out Beef and Broccoli
Amount Per Serving
Calories 558 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 10g 50%
Cholesterol 102mg 34%
Sodium 1311mg 55%
Potassium 1621mg 46%
Total Carbohydrates 35g 12%
Dietary Fiber 8g 32%
Sugars 12g
Protein 47g 94%
Vitamin A 37.9%
Vitamin C 329.8%
Calcium 19.3%
Iron 31.1%
* Percent Daily Values are based on a 2000 calorie diet.

**This post may contain affiliate links to products I use or are similar to items mentioned in this post. If you purchase a product from a link used, This Silly Girl's Kitchen will receive a small commission. Thank you for helping to support this website and keep the recipes and information provided free to you!**

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16 Wonderful Comments

  1. May 29, 2015

    Asian food is the bomb-diggity! even if it’s been Americanized. Thanks for sharing on Weekend bites, I can’t wait to give it a try

  2. Karly says:
    June 14, 2015

    This is totally my kind of dinner! Thanks for linking up with What’s Cookin’ Wednesday!

  3. Alli H says:
    December 7, 2015

    I’ve made this twice now! It’s SO good! Made it with steak the 1st time and altered it tonight with chicken breast and chicken broth (in place of beef stock). Both ways are fantastic! Love Chinese food and I love being able to make it at home and know how many calories we are ingesting. I could seriously lick the pan with that sauce. So so good!

    • December 7, 2015

      YAY! So glad you love this recipe, thanks for letting us know!

  4. Crissy says:
    December 9, 2015

    Wow! Made this tonight for dinner, it was amazing. I usually buy regular soy sauce, but so glad this recipe called for low sodium. It was perfect, the sauce thickened beautifully and this dish tasted so great over rice. Looked pretty too! This recipe is a keeper!

  5. Linda says:
    September 12, 2016

    Oh my..this is the best…our family just loves it…I have made it at least 10 times and guess what?..we are having it again…thank you so much for sharing this awesome recipe!

    • September 12, 2016

      That’s amazing! Thanks so much for letting me know!

      • Nicole says:
        January 4, 2018

        Can you use stew meat for this recipe?

        • January 4, 2018

          Normally stew meat is very tough and needs to be cooked for a long time, I don’t recommend it personally. Thanks for asking!

  6. Stephanie says:
    January 9, 2017

    This looks yummy and I very much want to try it, however, I am allergic to Gluten. I have GF soy sauce already on hand, but is there something I can sub for the flour or is it ok to just leave it out?

    • January 10, 2017

      I’m farrr from an expert on gluten sensitivity. SO, to be safe definitely leave the flour out. Can you use cornstarch instead? If so, go for that and it will have the same effect. Otherwise, the sauce will be very soupy and not like a gravy. If that doesn’t bother you, then go for it!

  7. Linda says:
    May 11, 2017

    Definitely need to use low sodium soy sauce. Even with that, I found the recipe too salty. Next time, I think I would decrease the soy. Otherwise it was tasty.

  8. Kimberly Goodman says:
    February 3, 2018

    Made this tonight and we LOVED it!!! Thank you for sharing!!!

  9. Bianca P says:
    March 4, 2018

    Made this tonight, didn’t ave low sodium soy sauce so I just added some extra beef broth and a little bit of water and it came out amazing!!

  10. Nicki says:
    June 11, 2018

    This is the best homemade beef & broccoli recipe I have ever tried! I was wondering of you had the nutrition facts for it? Thanks!

    • June 11, 2018

      Thanks so much! That means a lot that you would take out the time to rate my recipe and leave a nice note! I am updating posts and this one I hadn’t got to yet. I did just update the nutrition info and you should be able to see it on the recipe card now. However, please keep in mind that I am not a nutritionist and any info can be wrong information. If you are looking for exact nutrition info I suggest contacting a nutritionist directly, thanks again!

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