This homemade beef and broccoli really is better than takeout and it’s become a weeknight staple in my kitchen. I first landed on this combination on a rushed weeknight when the kids were hungry and the freezer held flank steak and a bag of broccoli. I wanted something fast, saucy, and satisfying—something that hit that sweet-savory spot Chinese-American takeout does, but fresher and faster. After a few tweaks to the sauce ratio, the cut of beef, and the quick sear technique, the result was a glossy, slightly sweet sauce that clings to tender strips of steak and crisp-tender florets. My family votes this one over delivery most nights.

What makes this version special is the simplicity of the method and the attention to a few technical details: thinly sliced flank steak for quick, even cooking; cornstarch to give the meat a silky coating; and a short simmer on the sauce so it reduces to a glossy finish. I learned early on that the broccoli’s water release can thin the sauce, so a quick cornstarch slurry at the end rescues the glaze without overcooking the veg. This recipe reliably yields juicy beef, bright green broccoli, and a sauce that tastes like the best parts of restaurant food—but made in your own kitchen in about 20 minutes.

Ingredients

• Flank steak (1 to 1.25 pounds): Choose a thin, well-trimmed flank or skirt steak; slice against the grain into strips no more than 1/4-inch thick for the most tender bites. If your butcher will, ask them to slice it thin—this saves time and ensures even cooking.
• Cornstarch (1/4 cup plus 1 tablespoon optional): The initial coating (1/4 cup) gives the beef a velvety exterior and helps the sauce cling; an extra tablespoon dissolved in water is useful as a slurry at the end if the sauce needs thickening.
• Olive oil (3 tablespoons, divided): I use regular olive oil or a neutral grapeseed oil for searing; use 2 tablespoons for frying the beef and 1 tablespoon for starting the sauce.
• Sesame oil (2 tablespoons, divided): Adds authentic toasted sesame aroma—use 1 tablespoon in the sauce and 1 tablespoon when searing the steak for depth of flavor.
• Garlic (4 cloves): Pressed or finely minced, garlic provides the aromatic backbone. Fresh is best here; it only needs a minute in the pan to release flavor.
• Ginger (1 to 2 teaspoons): Fresh ginger yields the brightest result; if using dried, start with less as it’s more concentrated. Ginger pairs beautifully with the brown sugar in the sauce.
• Low-sodium soy sauce (1/2 cup): Balances salt and umami; low-sodium allows better control of seasoning. Tamari is a good gluten-free swap.
• Water (1/2 cup): Dilutes and helps the sauce reduce into a glaze during simmering.
• Dark brown sugar (3/4 cup, packed): Dark gives molasses notes and deeper color—light brown will work but the flavor will be slightly lighter.
• Broccoli florets (4 to 6 cups): Use fresh florets for crisp-tender texture; frozen can work but will release more water and may thin the sauce.
• Green onions (2 to 3): Sliced into 1/4-inch segments and stirred in at the end for freshness and color.
• Red pepper flakes and sesame seeds (optional): For garnish and optional heat—sprinkle to taste when serving.

Instructions

Coat the steak: Place 1 to 1.25 pounds thinly sliced steak in a large zip-top bag. Add 1/4 cup cornstarch, seal, and shake or massage until every piece is lightly coated. Let it rest while you make the sauce—this creates a silky exterior that browns beautifully and helps the sauce adhere. Make the sauce: In a medium saucepan warm 1 tablespoon olive oil and 1 tablespoon sesame oil over medium-high heat. Add 4 pressed garlic cloves and 1 to 2 teaspoons ginger; sauté about 30 to 60 seconds until fragrant but not browned. Add 1/2 cup low-sodium soy sauce, 1/2 cup water, and 3/4 cup packed dark brown sugar. Stir until the sugar dissolves, bring to a boil, then reduce to low and simmer 5 minutes to reduce and slightly thicken. Watch carefully—the sugar can caramelize quickly once reduced. Sear the beef: Heat a large skillet over medium-high to high heat and add the remaining 2 tablespoons olive oil and 1 tablespoon sesame oil. Add the coated steak in a single layer as much as possible; cook 3 to 4 minutes per side depending on thickness, flipping intermittently, until the exterior is browned and the meat is cooked through. Avoid overcrowding—work in batches if necessary. High heat gives quick sear and keeps the beef tender. Add the broccoli: Toss in 4 to 6 cups broccoli florets and stir to combine. The beef will continue to cook slightly when combined with the broccoli; choose smaller florets for faster, more even cooking. Combine with sauce: Carefully drizzle the hot soy-brown sugar mixture over the beef and broccoli—the sauce will bubble up dramatically. Toss everything to coat. Bring the skillet back to medium-high and simmer 3 to 5 minutes until broccoli is crisp-tender and the flavors meld. If the sauce is too thin because of water released from broccoli, move to the optional finishing step. Thicken with slurry (optional): If the sauce needs to cling better, dissolve 1 tablespoon cornstarch in 1 tablespoon water to make a slurry, then stir it into the skillet and cook 1 minute until glossy and thickened. Use the slurry sparingly—it thickens quickly and will continue to thicken as it cools. Finish and serve: Turn off the heat, stir in 2 to 3 sliced green onions, and taste for seasoning. Garnish with red pepper flakes and sesame seeds if desired. Serve immediately over steamed rice or noodles.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 5 days. To maintain texture, place a paper towel on top before sealing to absorb excess moisture. Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the sauce and prevent sticking; microwaving is fine for convenience but will soften the broccoli more. For freezing, portion into airtight containers, leaving a little headspace and freeze up to 3 months—thaw overnight in the fridge before reheating. Note: frozen-and-thawed broccoli will be softer than fresh.

Ingredient Substitutions

If you need gluten-free, swap soy sauce for tamari at a 1:1 ratio. For lower sugar, reduce the dark brown sugar to 1/2 cup or try coconut sugar for earthier sweetness—expect a slightly different color and flavor. Chicken or firm tofu can replace beef; for tofu, press and coat in cornstarch then pan-fry until crisp. If you prefer less oil, use a nonstick skillet and reduce the oil by half; the beef will still brown if seared properly in batches.

Serving Suggestions

Serve over steamed white rice, jasmine rice, or brown rice for a heartier bowl. For a lower-carb option, serve over cauliflower rice or alongside a crisp salad. Garnish with extra sliced green onions, toasted sesame seeds, and a small drizzle of toasted sesame oil for aroma. Pair with simple sides like steamed dumplings or a cucumber salad to round out the meal for guests.

Cultural Background

This Chinese-American favorite traces its inspiration to popular restaurant dishes like Mongolian beef and beef-and-broccoli varieties adapted for Western palates. In many mid-20th-century Chinese-American kitchens and restaurants, sweetened soy-based sauces and quick stir-frying techniques were adapted to suit local tastes and available ingredients. While not a traditional Chinese homestyle preparation, this style represents a cross-cultural culinary tradition that blends quick wok techniques with sweeter, saucier flavors that became staples of neighborhood takeout.

Seasonal Adaptations

In spring and summer, add snap peas or thinly sliced bell peppers for color and crunch. In fall and winter, swap half the broccoli for roasted florets or add thinly sliced shiitake mushrooms for earthiness. For holiday meals, increase the sauce ginger and add toasted orange zest for brightness; the dish scales well for larger gatherings if you sear the meat in batches and keep everything warm in a low oven before serving.

Meal Prep Tips

Slice the steak and toss with cornstarch the night before, then refrigerate in the sealed bag for quick cooking. The sauce can be prepared and chilled separately; reheat gently and add to the skillet at the end. Pre-cut broccoli into florets and store in an airtight container with a paper towel to maintain crispness. For lunches, portion into microwave-safe containers with rice; add sesame seeds and green onions fresh before serving to maintain texture.

This dish has earned a permanent spot in my rotation because it’s fast, flexible, and reliably loved by everyone at the table. Give it a try soon—you might find you prefer this version to the delivery menu, too.