This homemade beef and broccoli is my answer to those weeknights when everyone wants restaurant flavor without waiting for delivery. I first learned this combination during a frantic evening when I had a flank steak in the fridge and a craving for something saucy and comforting. I tweaked the sweet-savory sauce until it had the right balance of glossy, clingy texture and deep flavor, and now it is our default quick dinner for busy nights. Every bite delivers tender slices of beef coated in a sauce that has both caramelized brown sugar depth and bright salty notes from low-sodium soy sauce.

What makes this version stand out is the simple cornstarch coating on the steak that gives each slice a silky crust and helps the sauce adhere without becoming gloopy. I also double up on oils a little bit – a touch of sesame oil in the sauce and during the sear lends the authentic toasted aroma you expect from a takeout favorite. The broccoli cooks quickly and stays crisp-tender, so you get satisfying texture contrast in every forkful. This recipe became a family favorite the first week I served it; my kids asked for seconds and even my skeptical brother admitted it was better than many takeout versions he'd tried.

Ingredients

• Flank steak: 1 to 1 and 1/4 pounds, sliced thinly across the grain to no more than 1/4 inch thick. Flank steak offers lean, beefy flavor and slices easily when slightly chilled; skirt or flank both work.
• Cornstarch: 1/4 cup for coating the beef to create a silky, slightly crisp exterior that helps the sauce cling. Use a small bowl or ziptop bag to coat evenly.
• Oils: 3 tablespoons olive oil plus 2 tablespoons sesame oil, divided. Olive oil provides a high-heat sear while a couple tablespoons of sesame oil add the toasted aroma that reads like restaurant fare.
• Aromatics: 4 cloves garlic finely minced or pressed and 1 to 2 teaspoons ginger, fresh preferred for brightness. If using dried ginger use the lesser amount to avoid bitterness.
• Sauce base: 1/2 cup low-sodium soy sauce and 1/2 cup water combined with 3/4 cup packed dark brown sugar for a deep molasses sweetness. Light brown sugar can be substituted with a slightly milder flavor.
• Broccoli: 4 to 6 cups broccoli florets depending on how vegetable-heavy you want the dish. Choose bright green crowns with firm stalks for best texture.
• Garnish: 2 to 3 sliced green onions, red pepper flakes to taste, and sesame seeds if desired for finishing texture and color.

Instructions

Prepare the beef: Place sliced flank steak into a large ziptop bag with 1/4 cup cornstarch, seal, and shake to coat each strip. The thin cornstarch layer will create a light crust during searing and help bind the sauce later. Let the coated meat rest while you make the sauce, about 5 minutes. Make the sauce: In a medium saucepan over medium-high heat add 1 tablespoon olive oil and 1 tablespoon sesame oil. Add minced garlic and ginger and cook for about 30 to 60 seconds until fragrant but not browned. Stir in 1/2 cup soy sauce, 1/2 cup water, and 3/4 cup packed dark brown sugar. Bring to a boil, allow to bubble for 2 to 3 minutes, then reduce heat and simmer for about 5 minutes to slightly reduce and develop flavor. Sear the steak: 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 working in batches if necessary. Sear, turning intermittently, until the beef is cooked through and edges have a little caramelization, about 5 to 7 minutes total depending on thickness. Avoid overcrowding to keep the crust crisp. Add broccoli and combine: Toss in the broccoli florets, then evenly drizzle the prepared sauce over the skillet. The sauce will bubble vigorously so stand back, then toss the beef and broccoli to coat. Simmer at medium-high for 3 to 5 minutes until broccoli reaches your desired crisp-tender state. If using more broccoli you may notice the sauce thins slightly from released moisture. Thicken if needed: If the sauce is too thin once the broccoli is done, mix 1 tablespoon cornstarch with 1 tablespoon cold water to form a slurry. Stir the slurry into the skillet and cook for about 1 minute until the sauce thickens and becomes glossy. Remove from heat and stir in sliced green onions before serving.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to five days. To retain texture, separate rice and reheat the beef and broccoli in a wide skillet over medium heat with a splash of water, tossing until warm; this avoids a soggy microwave result. For longer storage, freeze only the beef and sauce in freezer-safe containers for up to three months. Thaw in the refrigerator overnight and reheat in a skillet, adding a few teaspoons of water if the sauce tightens too much.

Ingredient Substitutions

If flank steak is unavailable, use skirt steak or flat iron for similar texture. For a lower-sugar option replace half the brown sugar with a tablespoon of honey and a tablespoon of rice vinegar, keeping total sweetness balanced. To make it gluten-free use tamari and verify that your cornstarch and sesame oil are gluten-free. Swap broccoli for broccolini, snap peas, or a mix of bell pepper and carrot for a different crunch profile; adjust cook times slightly for thicker vegetables.

Serving Suggestions

Serve over steamed white rice, jasmine rice, or brown rice for a heartier bowl. Riced cauliflower makes a lower-carb base but expect a different texture. Garnish with sesame seeds and extra sliced green onions for color. This cooks up beautifully for casual dinners and also scales well for a potluck; bring the sauce and beef separately for easy reheating and assembly at the host location.

Cultural Background

This dish is a Chinese-American staple evolved from restaurant preparations that emphasize quick high-heat searing and glossy sauces. Dishes like Mongolian beef and beef with broccoli became popular in American Chinese restaurants for their bold flavors and appeal to families. While not an authentic regional Chinese recipe, the technique borrows from wok cooking methods that focus on fast searing, aromatics, and cornstarch to finish a silky sauce.

Seasonal Adaptations

In spring and summer use tender broccolini or add sugar snap peas and thinly sliced peppers for color. In colder months incorporate roasted mushrooms or blanched kale for heartier greens. Swap brown sugar for molasses-enhanced sugar in winter to deepen the sauce, and consider adding a splash of citrus during warm months for brightness.

Meal Prep Tips

For weekly meal prep slice the steak and store it raw with cornstarch in a sealed bag in the fridge for up to 24 hours. Prepare the sauce ahead and chill; when ready, sear the beef and add the warmed sauce to finish. Pack rice and beef separately to maintain texture and reheat in a skillet for best results. Use portion-sized containers for quick grab-and-go lunches.

Make this recipe your own by adjusting sweetness, adding heat with red pepper flakes, or using different vegetables. It\'s a quick, comforting meal that reliably impresses family and guests, and it might just become your go-to better-than-takeout option.