Better-Than-Takeout Beef With Broccoli
This cozy skillet recipe features bold flavors with tender steak and crisp-tender broccoli in a savory sauce, perfect for weeknight dinners.
Ingredients
Protein
- 1 pound 1 to 1.25 pounds flank steak, sliced into thin strips (no more than 1/4-inch thick)
- 1/4 cup cornstarch
Oils & Aromatics
- 3 tablespoons olive oil (divided) 1 tablespoon for sauce, 2 tablespoons for skillet
- 2 tablespoons sesame oil (divided) 1 tablespoon for sauce, 1 tablespoon for skillet
- 4 cloves garlic, pressed or finely minced
- 1 to 2 teaspoons ginger (fresh grated or ground)
Sauce
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 3/4 cup dark brown sugar, packed
Veggies & Garnishes
- 4 to 6 cups broccoli florets (depending on preference)
- 2 to 3 pieces green onions, sliced into 1/4-inch segments
- Red pepper flakes (optional and to taste)
- Sesame seeds (optional for garnishing)
Instructions
Preparation
- In a large ziptop bag, add the steak and cornstarch, seal, and toss to coat. Set aside while preparing the sauce.
- In a medium saucepan, heat 1 tablespoon olive oil and 1 tablespoon sesame oil over medium-high heat for about 1 minute. Add garlic and ginger; cook until fragrant.
- Stir in soy sauce, water, and brown sugar until dissolved. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
Cooking
- In a large skillet, heat remaining oils and sear the flank steak for 5 to 7 minutes.
- Add broccoli and drizzle with the soy sauce mixture. Simmer for 3 to 5 minutes until broccoli is tender.
- If the sauce is thin, combine 1 tablespoon cornstarch with 1 tablespoon water and add to the skillet, stirring until thickened.
- Remove from heat, mix in green onions, and serve immediately. Optional: garnish with red pepper flakes and sesame seeds.
Notes
Serve this over steamed jasmine rice, brown rice, or your favorite noodles for a complete meal. For meal prep, store in an airtight container for up to 3 days and reheat gently.