Better-Than-Takeout Beef With Broccoli

Better-Than-Takeout Beef With Broccoli – It is unquestionably FASTER and REALLY BETTER than takeout! A family favorite that will become a regular in your menu plan is this SIMPLE copycat recipe from a Chinese restaurant!

This dish was created using an adaptation of my quick and easy, reader-favorite copycat P.F. Chang’s Mongolian Beef recipe.

The same is true for this recipe, which is simple to make and done quickly. This recipe for beef and broccoli is different from others I’ve seen that call for marinating the beef first, such as my 15-Minute Sheet Pan Beef and Broccoli, which is a significant time saver.

Better-Than-Takeout Beef With Broccoli Ingredients

• 1 to 1.25 pounds of flank steak, thinly divided into strips no thicker than a quarter-inch
• quarter cup cornstarch
• divided into 3 tablespoons of olive oil
• divided two tablespoons of sesame oil
• 4 crushed or finely minced garlic cloves
• Ginger, 1 to 2 tablespoons, or to taste (fresh or dried is okay, use less dried than you would fresh)
• Low-sodium soy sauce, 1/2 cup
• 0.5 cups of water
• 3/4 cup packed light brown sugar (light may be substituted)
• Broccoli florets, 4 to 6 cups (dependent on preference for broccoli)
• Red pepper flakes, optional, and to taste sesame seeds, optional for garnishing 2 to 3 green onions, chopped into 1/4-inch-long segments

Instructions

1. Add the steak and cornstarch to a large ziptop bag, seal, and toss to coat. Set aside while the sauce is being made.
2. Add 1 tablespoon olive oil, 1 tablespoon sesame oil, garlic, and ginger to a medium saucepan. Heat over medium-high heat for about one minute, or until the garlic is fragrant. Be careful not to burn it.
3. Stir in the brown sugar, water, and soy sauce until the sugar is dissolved. Heat to the point of boiling and permit it to bubble for around 2 to 3 minutes. After that, turn the heat down to low and simmer for about 5 minutes, or until the mixture becomes slightly reduced and thicker. Sear the steak while the sauce simmers.
4. The steak, the remaining 2 tablespoons of olive oil, and 1 tablespoon of sesame oil should be added to a large skillet. Steak should be cooked through in about 5 to 7 minutes on medium-high or high heat, flipping once or twice to ensure even cooking.
5. Bring in the broccoli.
6. Sprinkle the soy sauce mixture evenly, keeping in mind that it will bubble a lot. Toss the beef and broccoli with the sauce to coat them evenly. At medium-high heat, simmer for 3 to 5 minutes, or until the broccoli is as crisp-tender as you like.
7. Optional: Simply dissolve 1 tablespoon cornstarch in 1 tablespoon water (called a slurry), add it to the skillet, and stir for about one minute, or until your sauce has thickened to your desired level, if your broccoli is done or close to done and your sauce hasn’t thickened enough. Due to the fact that I used six cups of broccoli, the natural water and juices that came out of it made my sauce too thick, so I had to use a slurry.
8. Add the green onions and stir to combine before turning off the heat.
9. Sprinkle the dish evenly with red pepper flakes and sesame seeds (optional) for a more authentic taste and flavor without much heat. Serve immediately.