Better-than-Takeout Beef and Broccoli
Enjoy a comforting stir-fry of tender beef and vibrant broccoli with a savory sauce that rivals your favorite takeout.
Ingredients
Beef Preparation
- 1 lb flank steak Very thinly sliced against the grain
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 tablespoon low-sodium soy sauce
Sauce
- ½ cup beef broth
- 6 tablespoons low-sodium soy sauce
- 2½ tablespoons brown sugar
- 1½ tablespoons cornstarch
- 1 tablespoon fresh garlic (grated)
- 1½ teaspoons fresh ginger (grated)
- ½ teaspoon sesame oil
- 1 teaspoon dry sherry (optional)
Vegetables
- 1 lb broccoli Cut into small florets
Cooking Essentials
- 2 tablespoons vegetable oil Divided
- ½ teaspoon red pepper flakes (optional) For mild heat
Instructions
Preparation
- Prepare the beef by placing the steak in the freezer for about 20-30 minutes for easier slicing.
- Once sliced, toss the beef with baking soda, cornstarch, and soy sauce. Let sit for 15 minutes.
Making the Sauce
- In a mixing bowl, whisk together beef broth, soy sauce, brown sugar, cornstarch, garlic, ginger, and sesame oil.
- Set aside for later.
Preparing the Broccoli
- Boil water in a pot and blanch the broccoli florets for about 30 seconds.
- Drain and rinse under cold water, then pat dry.
Cooking
- Heat a skillet over high heat and add one tablespoon of vegetable oil.
- Add the beef in a single layer, searing for about 30 seconds, then flip and cook for another one to two minutes.
- Lower the heat, pour in the sauce, and let it simmer for one to two minutes until thickened.
- Add the broccoli and toss everything together until well-coated.
Notes
Serve over steamed rice, adding sesame seeds if desired. Leftovers should be stored in an airtight container and are best consumed within three days.