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… 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.
Beef and Broccoli already!
Thank you so much for your eagerness to view my recipe.
If you would rather not hear my super helpful tips and tricks, FAQ, and my overall awesomeness and get straight to this delicious Beef and Broccoli Recipe – you can very easily scroll all the way to the bottom of this post for the full printable FREE recipe! Bon appetit.
Why this recipe works:
- Using flank steak produces a nice tender beef for this dish.
- You can serve this as is or over rice or noodles if you prefer.
- The sauce produces a nice thick gravy that coats the beef and broccoli well.
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.
How to make Beef and Broccoli:
- 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!
What is beef and broccoli?
Beef and Broccoli is a staple Americanized Chinese dish. With seared beef and broccoli at a high temperature, this dish goes together very quickly, making it an ideal weeknight meal.
What’s in the sauce?
The Beef and Broccoli is tossed in a thick soy gravy made with soy sauce, beef stock, garlic, and ginger. This dish is extremely flavorful, and addictive.
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!!
What beef should I use?
I love using flank steak because you can sear it super quick and it won’t overcook, leaving the beef very tender.
If you can’t find flank steak, I have used a London broil I found on sale and it was just as yummy!
How to store:
This can be refrigerated in an airtight container for about 2 days and frozen in freezer bags (completely cooled for up to 2 months.
You will love this beef and broccoli easy recipe! really hope you liked today’s recipe, please try it… you will NOT be disappointed!
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Tools used to make this recipe:
Tips and Tricks:
- If you can’t find flank steak a good substitute is skirt steak or London broil (top sirloin).
- Make sure your cooking skillet is very hot for this recipe.
- Make sure you slice against the grain on the beef, this ensures the tenderness of the beef.
- This recipe can also be made with chicken.
- You can freeze this recipe, read above for my tips on that.
What to serve with beef and broccoli?
I love to serve this asian beef and broccoli with just plain steamed white rice. But you can also serve over some noodles or whatever you prefer.
How to make white rice?
- In a small saucepot over medium-high heat, add 2 cups of water. Bring to a boil.
- Add one cup of long-grain white rice, stir a couple of times around the pot. Cover, reduce heat to low.
- DO NOT remove the lid, cook on low for 20 minutes. Take off the heat, let sit 5 minutes.
- Fluff with a fork to serve.
- I love to add 2 tablespoons of butter, 1/2 teaspoon of kosher salt, and a few cracks of fresh black pepper to mine. Stir to combine.
Other recipes that would go well with this recipe:
- chicken lettuce wraps
- sesame green beans
- grilled asparagus
- baked cream cheese wontons with sweet and sour sauce
- Wonton Egg Drop Soup
If you want a fun and easy dinnertime recipe this Beef and Broccoli is exactly what you need! Tasty, and better thank takeout!
If you’ve tried this BEEF AND BROCCLI let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Better Than Take Out Beef and Broccoli
Ingredients
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 divided
Instructions
Steak Marinade
- Trim excess fat off the flank steak, cut into 1 1/2 to 2-inch slices against the grain. Mix the baking soda, sugar, cornstarch, soy sauce, water, and oil in a bowl and whisk together. Add cut steak to a gallon sized zip lock bag and pour in the marinade. Massage the marinade into the meat so all of it is covered. Place in fridge and let marinate for 1 hour.
Beef and Broccoli
- First, mix the "gravy" by placing the soy, stock, brown sugar, garlic, ginger, vinegar and flour into a small bowl, whisk to combine until there are 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 the 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 broccoli 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. the 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!
Notes
- If you can't find flank steak a good substitute is skirt steak or London broil (top sirloin).
- Make sure your cooking skillet is very hot for this recipe.
- Make sure you slice against the grain on the beef, this ensures the tenderness of the beef.
- This recipe can also be made with chicken.
- You can freeze this recipe, read above for my tips on that.
Nutrition
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Adelina Priddis says
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
Karly says
This is totally my kind of dinner! Thanks for linking up with What’s Cookin’ Wednesday!
Alli H says
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!
Dana DeVolk says
YAY! So glad you love this recipe, thanks for letting us know!
Crissy says
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!
Linda says
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!
Dana DeVolk says
That’s amazing! Thanks so much for letting me know!
Nicole says
Can you use stew meat for this recipe?
Dana DeVolk says
Normally stew meat is very tough and needs to be cooked for a long time, I don’t recommend it personally. Thanks for asking!
Stephanie says
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?
Dana DeVolk says
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!
Abby says
There are some great cup for cup gluten-free flour options now, like Pamela’s that I use in all my recipes.
Linda says
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.
Kimberly Goodman says
Made this tonight and we LOVED it!!! Thank you for sharing!!!
Bianca P says
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!!
Nicki says
This is the best homemade beef & broccoli recipe I have ever tried! I was wondering of you had the nutrition facts for it? Thanks!
Dana DeVolk says
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!
Julia says
This was so delicious! I made a double batch so we would have leftovers. The sauce was so tasty! I will definitely make this again.
Cathy says
This is so rightfully named because it truly is better than take out! I’ve made it a couple of times now and each time it’s better and better.
Tiffany Griffin says
This is legit the best beef and broccoli recipe I’ve tried. So good!
Asha says
I would’ve taken a picture but there’s nothing left. They loved it.
Jennifer B says
This is so delish!! My sons ask for this instead of takeout- that never happens!
Have made this at least 5 times and always lots of compliments.
Jackie Rivas says
I am 6 months pregnant and have been craving beef and brócoli. Panda is not doing it for me. I found this recipe and I am extremely happy that I did. It was beyond delicious!!!! During this quarantine time I will be cooking this again. Thank you for the recipe.
Dana DeVolk says
YES! I wanted all the Chinese while I was pregnant! I’ve made this 3 times during quarantine already. hehe
Sherri says
Great outcome! Whole family loved it. And easy to make.
Nedra says
Does the vinegar affect the taste of the sauce?
Dana DeVolk says
Yes, it adds to the taste.
Pauline Bellomo says
This is the BEST beef and broccoli recipe I have ever used. Not sure if it’s the marinade or the sauce but it was fabulous. I used a vey thin steak and I really think the marinating is key. Thank you. My husband said “ this is a keeper”
👏👍