This homemade beef and broccoli really is better than takeout — and faster, too. I first made this version one rainy evening when I wanted that glossy, savory-sweet Chinese restaurant flavor without waiting for delivery. The result was an immediate family favorite: tender, thinly sliced flank steak coated with a slightly sticky, caramelized sauce and bright, crisp-tender broccoli. The contrast between the browned edges of the beef and the fresh snap of broccoli is exactly what makes this dish so addictive.

I discovered a few key tricks on my second attempt that transformed it from good to unforgettable: patting the steak dry before dusting it with cornstarch so it crisps up in the hot pan, blooming the garlic and ginger briefly to release aroma before adding soy and sugar, and finishing the pan with sliced green onions and a quick cornstarch slurry only if needed. Each bite has savory soy notes, a hint of toasted sesame, a soft caramel sweetness from the dark brown sugar, and just enough garlic and ginger to make it sing. It’s fast, feeds a crowd, and cleans up easily — the kind of weeknight meal I go back to again and again.

Ingredients

• Flank steak: 1 to 1 1/4 pounds flank steak, thinly sliced across the grain no more than 1/4-inch thick. Flank has great beefy flavor and cooks quickly; look for evenly sized pieces and trim any thick fat. If you prefer a more tender cut, skirt or sirloin tip also work.
• Cornstarch: 1/4 cup for coating the steak plus 1 tablespoon for an optional slurry. Dusting the beef helps create a light crust and gives the sauce something to cling to.
• Oils: 3 tablespoons olive oil and 3 tablespoons sesame oil (divided). Olive oil tolerates the high sear heat and sesame oil provides that toasted aroma; use toasted sesame for depth.
• Aromatics: 4 cloves garlic (pressed or finely minced) and 1 to 2 teaspoons ginger (fresh grated preferred; use less if dried). Fresh ginger adds brightness that complements the sweet-salty sauce.
• Liquids: 1/2 cup low-sodium soy sauce and 1/2 cup water. Low-sodium soy keeps the dish from becoming overly salty while preserving umami.
• Sweetener: 3/4 cup dark brown sugar, packed (light brown may be substituted). The dark sugar delivers a deeper molasses note that approximates the takeout flavor.
• Broccoli: 4 to 6 cups florets depending on how veggie-forward you like it. Fresh crowns trimmed into even florets will cook uniformly.
• Finishes: 2 to 3 green onions sliced into 1/4-inch segments, red pepper flakes to taste (optional), and sesame seeds for garnish (optional).

Instructions

Coat the steak: Pat the steak strips dry with paper towels, then place in a large zip-top bag with 1/4 cup cornstarch. Seal and toss to coat each piece. This light coating helps the beef brown quickly and gives the sauce a place to stick. Let it rest while you prepare the sauce so the cornstarch adheres properly. Build the sauce: In a medium saucepan, heat 1 tablespoon olive oil and 1 tablespoon sesame oil over medium-high. Add garlic and ginger and sauté about 45–60 seconds until fragrant — do not let them burn. Add 1/2 cup soy sauce, 1/2 cup water and 3/4 cup packed dark brown sugar; stir until sugar dissolves. Bring to a vigorous boil for 2–3 minutes to meld flavors, then reduce to low and simmer roughly 4–5 minutes until slightly thickened and glossy. Keep warm and stir occasionally. Sear the beef: Heat a large skillet over medium-high to high heat and add remaining 2 tablespoons olive oil and 1 tablespoon sesame oil. Add the cornstarch-coated steak in a single layer if possible and sear, turning occasionally, until cooked through and edged with brown — about 5–7 minutes depending on thickness. Work in batches if needed to avoid crowding, which steams rather than sears the meat. Add the broccoli: Toss the broccoli into the skillet with the cooked beef. Pour the prepared soy-sugar sauce evenly over the beef and broccoli — it will bubble up; stand back briefly. Toss and stir to coat everything with sauce, then simmer at medium-high for 3–5 minutes until broccoli reaches your preferred crisp-tender level. Finish and thicken if needed: If the sauce is thinner than you’d like because of broccoli moisture, dissolve 1 tablespoon cornstarch in 1 tablespoon cold water to make a slurry. Add the slurry to the skillet and stir for about 1 minute until the sauce thickens and clings to the beef and broccoli. When finished, turn off heat and stir in sliced green onions. Garnish and serve: Scatter optional red pepper flakes and sesame seeds to taste and serve immediately over steamed white rice or noodles. The dish is best fresh but stores well in an airtight container in the fridge for up to 5 days.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to five days. I prefer shallow containers to cool the food quickly and maintain texture. For reheating, return the beef and broccoli to a hot skillet with a tablespoon or two of water and toss quickly until heated through; this prevents overcooking and restores some sauce gloss. For longer storage, freeze in meal-sized portions for up to three months — use freezer-safe containers or heavy-duty freezer bags. Thaw overnight in the fridge and reheat on the stovetop rather than the microwave for best texture.

Ingredient Substitutions

If flank steak isn’t available, skirt steak or a thinly sliced sirloin work well. For a lower-sodium option, use low-sodium soy sauce or tamari for gluten-free needs, keeping in mind that tamari will slightly change the flavor profile. Swap dark brown sugar for light brown if you prefer a milder molasses note or use coconut sugar for a less refined option (it will be less sticky). If you want more heat, add a splash of sriracha to the sauce or increase red pepper flakes. For a vegetarian version, replace beef with firm tofu pressed, dredged in cornstarch, and pan-fried until crispy.

Serving Suggestions

This is classic over steamed jasmine rice, which soaks up the glossy sauce. For variety, serve with brown rice, cauliflower rice for a lower-carb meal, or with lo mein noodles tossed in a little sesame oil. Garnish with extra sliced green onions, a sprinkle of toasted sesame seeds, and a wedge of lime if you like a citrus lift. Pair with simple sides like cucumber salad or quick pickled carrots to cut the richness and add brightness to the plate.

Cultural Background

This dish is inspired by Chinese-American restaurant classics — particularly the P.F. Chang’s style Mongolian beef — that emphasize a balance of sweet and savory with a glossy sauce. While the exact origins of beef-and-broccoli as served in the U.S. are rooted in Chinese immigrant adaptations to American tastes, the technique of quick stir-frying and sauce reduction is grounded in traditional Chinese cooking methods. This version brings that technique home with easy-to-find ingredients and simplified pan-frying rather than a wok if you don’t have one.

Seasonal Adaptations

In spring and summer, replace half the broccoli with tender sugar snap peas or blanched asparagus tips for a lighter feel. In fall or winter, swap in roasted mushrooms or add a handful of baby bok choy for depth and earthiness. For holiday iterations, increase the dark brown sugar slightly and add a touch of five-spice powder or grated orange zest for a festive twist that pairs wonderfully with jasmine rice or sticky rice.

Meal Prep Tips

To meal-prep, slice the beef and mix the sauce the night before; keep the sauce chilled and bring to a simmer before adding to the cooked beef and broccoli. Cook rice in bulk and portion into containers with the beef and broccoli on top. Store the sauce separately if you want to preserve broccoli crunch; add it when reheating. Use shallow containers to speed cooling and avoid soggy textures.

This dish has saved many busy dinners in my home — from impromptu guest nights to weeknight family meals — and I hope it becomes a staple in yours too. It’s quick, rewarding, and reliably crowd-pleasing.