This Better-Than-Takeout Beef With Broccoli is a saucy, slightly sweet, and savory stir-fry that nails crisp-tender broccoli and tender strips of flank steak in a sticky brown-sugar soy glaze. The beef is lightly coated in cornstarch so it sears with a glossy crust, while the sauce reduces to a rich, clingy finish that coats each piece. It’s fast, bold, and perfect for a weeknight dinner — serve over steamed rice or noodles for a complete meal. If you like a hands-off version, there’s a longer crock-pot take on the same flavors you can try for a set-and-forget option like the tender crock-pot beef and broccoli.

Why You’ll Love This Better-Than-Takeout Beef With Broccoli

Bold, takeout-style flavor from soy, brown sugar, garlic, and ginger without complicated steps.
The cornstarch coating gives the steak a restaurant-style sear and helps the sauce cling.
Fast cooking: from stove to table in about 20–30 minutes once ingredients are prepped.
Flexible broccoli amount: use 4 to 6 cups depending on how veggie-forward you want it.
Easy pantry swaps and simple ingredients you likely already have.
Great texture contrast: crisp-tender broccoli and tender, browned beef strips.
Can be thickened at the end with a cornstarch slurry so the sauce is perfectly glossy.
Crowd-pleaser for family dinners or casual entertaining.

What Is Better-Than-Takeout Beef With Broccoli

Better-Than-Takeout Beef With Broccoli is a homemade stir-fry that recreates the sweet-salty-savoury profile of your favorite Chinese-American takeout. Thin strips of flank steak are tossed in cornstarch, seared until caramelized, then tossed with broccoli in a soy-based sauce spiked with garlic, ginger, and dark brown sugar. The result is a slightly sticky, deeply flavored sauce that clings to beef and broccoli. It’s classic weeknight comfort food with a fast, high-heat cooking method for bright vegetables and tender meat. Serve it over hot rice or noodles for a cozy, satisfying meal.

Ingredients for Better-Than-Takeout Beef With Broccoli

For the Beef

1 to 1.25 pounds flank steak, sliced into thin strips, no more than 1/4-inch thick
1/4 cup cornstarch

For Cooking

3 tablespoons olive oil (divided)
2 tablespoons sesame oil (divided)

For the Sauce

4 cloves garlic, pressed or finely minced
1 to 2 teaspoons ginger (fresh or dried; use less dried than fresh)
1/2 cup low-sodium soy sauce
1/2 cup water
3/4 cup dark brown sugar (packed; light may be substituted)

For the Veg & Finish

4 to 6 cups broccoli florets (adjust to preference)
2 to 3 green onions, sliced into 1/4-inch segments
Red pepper flakes (optional and to taste)
Sesame seeds (optional, for garnish)

Ingredient Notes (Substitutions, Healthy Swaps)

Steak: Flank steak is recommended for quick cooking and flavor. Optional swap: sirloin or skirt steak if you prefer. Do not use very thick cuts unless you slice thin.
Cornstarch: Key for searing and thickening. Arrowroot can substitute 1:1 but it makes a slightly more translucent coating.
Oils: Olive oil and sesame oil add flavor. Use neutral oil (canola, vegetable) if you don’t want olive flavor, but keep sesame oil for its nutty note.
Sugar: Dark brown sugar gives a deep molasses taste. Use light brown sugar if needed; reduce slightly if you prefer less sweetness.
Soy sauce: Low-sodium keeps salt in check. You can use regular soy but reduce any added salt elsewhere. For gluten-free, use tamari.
Broccoli: Fresh is best for crisp-tender texture. Frozen broccoli can be used but it will release more water and may thin the sauce (expect to use the slurry step).

Step-by-Step Instructions

Step 1 – Coat the steak

Add the sliced flank steak and 1/4 cup cornstarch to a large zip-top bag. Seal and toss or shake until the strips are evenly coated. Set the bag aside while you make the sauce and prep the broccoli.
Visual cue: The steak pieces should have a light white dusting of cornstarch — not clumpy.

Step 2 – Make the sauce

In a medium saucepan, heat 1 tablespoon olive oil and 1 tablespoon sesame oil over medium-high. Add the garlic and ginger and cook about 1 minute, just until fragrant — don’t brown the garlic.
Stir in 1/2 cup soy sauce, 1/2 cup water, and 3/4 cup dark brown sugar until dissolved. Bring to a boil, let it boil 2–3 minutes, then reduce to low and simmer about 5 minutes until slightly thickened and reduced. While it simmers, heat the skillet for the steak.
Visual cue: The sauce should look glossy and a bit syrupy after simmering.

Step 3 – Sear the steak

Heat a large skillet over medium-high or high heat. Add the remaining 2 tablespoons olive oil and 1 tablespoon sesame oil. Add the cornstarch-coated steak in a single layer as much as possible, working in batches if needed. Cook about 5–7 minutes, flipping intermittently, until the steak is cooked through and browned.
Pro cue: Don’t crowd the pan — crowded meat steams instead of browns. Work quickly but in batches if necessary.

Step 4 – Add broccoli and sauce

Add 4 to 6 cups broccoli florets to the skillet with the cooked beef. Evenly drizzle in the soy-sugar mixture — it will bubble up. Toss to coat the beef and broccoli. Simmer for 3–5 minutes at medium-high until broccoli is crisp-tender to your liking.
Visual cue: Broccoli will brighten to a deep green and pierce easily with a fork when crisp-tender.

Step 5 – Thicken if needed

Optional — if the sauce is thinner than you want (often the case if you used 6 cups broccoli or frozen broccoli), dissolve 1 tablespoon cornstarch in 1 tablespoon water to make a slurry. Add it to the skillet and stir about 1 minute until the sauce thickens to a glossy, clingy texture.
Pro cue: Add the slurry only after broccoli is done; it thickens quickly. You can always add more but can’t thin a sauce once thickened.

Step 6 – Finish and serve

Turn off the heat. Stir in 2 to 3 sliced green onions. Optionally sprinkle red pepper flakes and sesame seeds to taste. Serve immediately over rice or noodles.
Visual cue: Sauce should cling to beef and broccoli and lightly coat the pan.

Pro Tips for Success

Slice the steak thin and against the grain for the most tender bites.
Pat steak dry a little before cornstarch to help the coating adhere and to reduce clumping.
Use high heat for searing so you get a quick brown crust without overcooking.
Don’t overcook broccoli; remove at crisp-tender stage for the best texture.
If sauce thickens too fast or too much, stir in a splash of water or extra soy to loosen it.
Simmered sauce should taste slightly salt-sweet; adjust with a pinch more sugar or a splash more soy to balance.
If using frozen broccoli, thaw and drain excess water or expect to use the slurry to re-thicken.

Flavor Variations

Optional — Spicy: Add 1/2 to 1 teaspoon of red pepper flakes to the sauce or finish with chili oil.
Optional — Garlicky boost: Double the garlic to 8 cloves for a bolder punch.
Optional — Citrus lift: Stir in 1 teaspoon of rice vinegar or a squeeze of lime at the end for brightness.
Optional — Mushroom addition: Toss in sliced mushrooms with the broccoli for an earthy note (no extra sauce required).
Optional — Sesame-forward: Add an extra 1/2 tablespoon sesame oil at the end and more sesame seeds for nuttier flavor.
Optional — Lower-sugar: Reduce brown sugar to 1/2 cup and add 1 tablespoon honey or maple if you want a less cloying sweet profile.

Serving Suggestions

Serve over steamed jasmine or short-grain rice to soak up the sauce.
Toss with your favorite noodles (lo mein or thick wheat noodles) for a beef-and-broccoli noodle bowl.
Add a simple side salad or steamed bok choy to round out the meal.
Plate with extra green onions and sesame seeds for color and crunch.
Offer chili flakes and soy on the table so guests can adjust heat and salt.
Great for meal prep lunches when cooled quickly and portioned over rice bowls.

Make-Ahead, Storage & Reheating

Make-ahead: Slice the steak and toss with cornstarch, store in the fridge for up to 24 hours. Sauce can be made and chilled up to 3 days ahead. Chop broccoli and green onions in advance.
Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days. Sauce will continue to thicken as it cools.
Reheating: Reheat gently in a skillet over medium heat with a splash of water or soy to loosen the sauce; cook just until warmed. Microwaving works but may make broccoli softer.
Texture changes: Refrigeration can cause the sauce to thicken and broccoli to soften. Reheat briefly to restore texture; add a splash of water to refresh the sauce if needed.

Storage and Freezing Instructions

Freezing: You can freeze cooked beef and broccoli, but expect some texture loss in the broccoli (it will be softer on thawing). Freeze in airtight, freezer-safe containers for up to 2 months.
Thawing and reheating: Thaw overnight in the fridge, then reheat in a skillet with a splash of water to restore sauce looseness. If you want to preserve broccoli texture, freeze sauce and beef separately from vegetables and add fresh broccoli when reheating.
If freezing is not ideal: For best texture, freeze only the sauce or the raw, cornstarch-coated steak and make fresh broccoli when ready to eat.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
Approx. 540 | 35 g | 55 g | 18 g | 4 g | 900 mg

Estimates vary by brands and portions.

FAQ About Better-Than-Takeout Beef With Broccoli

Q: Why is my sauce too thin?
A: If you used more broccoli or frozen broccoli, excess water can thin the sauce. Make a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) and stir into the hot skillet until thickened.

Q: How do I keep the broccoli crisp-tender?
A: Cook it briefly (3–5 minutes) in the skillet and remove when it pierces easily but still has resistance. High heat helps keep it bright and crisp.

Q: My steak is tough — what went wrong?
A: You may have overcooked the steak or sliced with the grain. Slice thinly against the grain and cook quickly over high heat.

Q: Can I use a different cut of beef?
A: Yes — sirloin or skirt steak work. Avoid very thick cuts unless you slice them thinly.

Q: Can I make this gluten-free?
A: Use tamari or a gluten-free soy sauce substitute. Everything else in the recipe is naturally gluten-free.

Q: How do I thicken the sauce without cornstarch?
A: Reduce the sauce longer over low heat to concentrate it, or use arrowroot as a 1:1 substitute. Be cautious with flour — it won’t give the same glossy finish.

TastyInspo Notes

Finish with thinly sliced green onions and a sprinkle of sesame seeds for a restaurant look.
For fancier plating, mound rice and arrange beef and broccoli on top, drizzle with extra sauce.
Serve with a small bowl of pickled cucumbers or a light slaw to cut the richness.
Keep extra sauce in a small dish on the side for guests who want more.
If planning leftovers, slightly undercook broccoli so it survives reheating better.

Troubleshooting

Bland sauce: Taste the sauce before adding to the skillet. Add a pinch more salt, a splash more soy, or a little extra brown sugar to balance.
Sauce too sweet: Add a splash of rice vinegar or a squeeze of lime to balance the sweetness.
Beef didn’t brown: Pan wasn’t hot enough or meat crowded the pan—heat longer and cook in batches.
Sauce burned while simmering: Reduce the heat and stir more frequently; use a wider pan to avoid hot spots.
Broccoli too soft: Reduce cook time and remove from heat sooner; cook over higher heat.
Sauce too thick: Stir in a tablespoon or two of hot water or additional soy to loosen it.

Final Thoughts

This Better-Than-Takeout Beef With Broccoli is a reliable, fast, and flavorful meal that delivers the savoriness and glossy sauce you want from takeout — with better control over ingredients and salt. It’s forgiving, quick to make, and easy to adapt with small swaps or add-ins; once you master the high-heat sear and the quick simmer, it will become a weeknight staple. For another take on this flavor profile and more tips, see the Averie Cooks Better-Than-Takeout Beef With Broccoli recipe.

Better-Than-Takeout Beef With Broccoli

A saucy, slightly sweet, and savory stir-fry with crisp-tender broccoli and tender strips of flank steak in a sticky brown-sugar soy glaze. Fast and perfect for a weeknight dinner.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Dinner, Main Course

Cuisine Asian, Chinese-American

Servings 4 servings

Calories 540 kcal

Ingredients

For the Beef

1 to 1.25 pounds flank steak, sliced into thin strips, no more than 1/4-inch thick Flank steak is recommended for quick cooking.
1/4 cup cornstarch Key for searing and thickening.

For Cooking

3 tablespoons olive oil (divided) For flavor in cooking.
2 tablespoons sesame oil (divided) Adds nutty flavor.

For the Sauce

4 cloves garlic, pressed or finely minced Adjust for taste.
1 to 2 teaspoons ginger (fresh or dried) Use less dried than fresh.
1/2 cup low-sodium soy sauce Keeps salt in check.
1/2 cup water
3/4 cup dark brown sugar (packed) Deep molasses taste; light can be substituted.

For the Veg & Finish

4 to 6 cups broccoli florets Adjust to preference.
2 to 3 pieces green onions, sliced into 1/4-inch segments Adds freshness.
to taste Red pepper flakes (optional) For heat.
for garnish tablespoons Sesame seeds (optional)

Instructions

Preparation

Add the sliced flank steak and 1/4 cup cornstarch to a large zip-top bag. Seal and toss until evenly coated.
In a medium saucepan, heat 1 tablespoon olive oil and 1 tablespoon sesame oil over medium-high. Add garlic and ginger and cook for about 1 minute until fragrant.
Stir in soy sauce, water, and brown sugar until dissolved. Bring to a boil, then reduce to low and simmer for about 5 minutes.

Cooking

Heat a large skillet over medium-high heat. Add remaining olive oil and sesame oil.
Add the cornstarch-coated steak in a single layer. Cook for about 5–7 minutes until cooked through and browned.
Add broccoli florets to the skillet with the cooked beef. Drizzle in the soy-sugar mixture and toss to coat.
Simmer for 3–5 minutes until broccoli is crisp-tender.
If the sauce is too thin, make a cornstarch slurry and stir in to thicken.
Turn off the heat and stir in sliced green onions. Serve immediately over rice or noodles.

Notes

For a spicier version, add red pepper flakes to the sauce. Serve over steamed rice or noodles for a complete meal.

Keyword Beef with Broccoli, easy dinner, stir-fry, Takeout Style, weeknight meal

Easy Better-Than-Takeout Beef With Broccoli (One Pan)