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- 1 lb beef flank steak - 4 cups broccoli florets - 1 red bell pepper - 3 tablespoons soy sauce - 2 tablespoons oyster sauce - 1 tablespoon cornstarch - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - Sesame seeds - Green onions - Cooked jasmine rice for serving When I prepare this dish, I focus on fresh ingredients. The beef can make or break this meal. I choose flank steak for its flavor and tenderness. Slicing it thin against the grain ensures each bite is easy to chew. Broccoli adds a nice crunch. I recommend using bright green florets. They look good and taste fresh. The red bell pepper adds color and sweetness. It balances well with the savory beef. The sauces give depth to the dish. Soy sauce brings umami, while oyster sauce adds a rich savor. Cornstarch helps thicken the sauce and coat the beef. Sesame oil rounds out the flavors with its nutty aroma. Garlic and ginger are key in this recipe. They provide warmth and depth. Mince the garlic fine and grate the ginger for best results. Don't skip the garnishes! Sesame seeds add texture and a nice finish. Green onions give a fresh bite. I serve this dish over jasmine rice, which soaks up the sauce perfectly. First, take a medium bowl. Add the beef slices, soy sauce, oyster sauce, and cornstarch. Mix all the ingredients well. Let this sit for at least 15 minutes. This helps the beef soak up the flavors. The cornstarch will also help make the beef tender. Next, heat a large skillet or wok over medium-high heat. Add vegetable oil to the skillet. Once hot, add minced garlic and grated ginger. Stir them for about 30 seconds. This will fill your kitchen with a lovely aroma. Now, add the marinated beef to the skillet. Spread it out in a single layer. Sear the beef for 2-3 minutes. You want it browned and just cooked through. Then, remove the beef and set it aside. In the same skillet, add a bit more oil if needed. Toss in the broccoli florets and sliced red bell pepper. Stir-fry for about 5 minutes. You want the vegetables to stay bright and just tender. This keeps them crunchy and tasty. Now it’s time to bring everything together. Return the cooked beef to the skillet with the veggies. Drizzle sesame oil over the mixture. Stir everything together to heat through for another 1-2 minutes. Now, your Better Than Takeout Beef and Broccoli is ready to serve! To get a nice sear on your beef, start with high heat. Use a large skillet or wok. Make sure it is hot before adding the beef. This creates a caramelized crust. Sear the beef in one layer. Avoid crowding the pan. Cook for just 2-3 minutes until brown. Remove it quickly to keep it tender. To keep broccoli bright and crisp, do not overcook it. Stir-fry for about 5 minutes. You want the florets to be tender but still vibrant green. Add a splash of water if they start to dry out. This helps steam them slightly. The bright color makes the dish pop. Timing is key to perfect beef and broccoli. Start by marinating the beef first. While it sits, prepare the broccoli and bell pepper. Cook the beef separately, then remove it. Stir-fry the veggies until bright and tender. Finally, combine the beef and veggies together. This method ensures everything is hot and fresh at the same time. {{image_2}} You can switch up the protein in this dish. Use chicken for a lighter taste. Tofu is great for a vegetarian option. Shrimp adds a nice seafood flavor. Each choice brings a unique twist to your beef and broccoli delight. Feel free to mix different sauces for fun flavors. Try teriyaki sauce for a sweet touch. Hoisin sauce adds a nice depth. You can even go spicy with sriracha. These sauces can change the whole dish experience. Don't limit yourself to just broccoli and bell peppers. Snap peas add crunch. Carrots give a sweet flavor. Mushrooms bring a rich taste. Feel free to add any veggies you love. Customize your dish to suit your taste buds! To keep your beef and broccoli fresh, place it in an airtight container. Let the dish cool to room temperature first. Store it in the fridge for up to three days. If you notice any excess moisture, use a paper towel to absorb it. This helps keep the dish from getting soggy. To reheat without losing texture, use the stovetop. Place the dish in a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir gently for about five minutes until heated through. This method helps to restore that fresh, crisp taste. Yes, you can freeze beef and broccoli! Store it in a freezer-safe container. It will stay good for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it on the stovetop for the best texture. To make this dish gluten-free, swap soy sauce for tamari sauce. Tamari has a similar taste but lacks gluten. Check the oyster sauce too; some brands offer gluten-free options. This way, you can enjoy the same great taste without gluten. Yes, you can use frozen broccoli. It saves time and is still nutritious. Just thaw it before cooking to avoid excess water in the pan. Frozen broccoli may cook faster, so keep an eye on it. Beef and broccoli goes well with several tasty sides. Here are some ideas: - Jasmine rice - Fried rice - Steamed dumplings - Egg rolls - Simple green salad These sides add variety and balance to your meal. You can keep leftovers in the fridge for up to three days. Store them in airtight containers to keep them fresh. This dish reheats well, so you can enjoy it again without losing flavor. Yes, you can prepare some parts in advance. Marinate the beef a day before. Cook the dish and store it in the fridge. Just reheat it when you are ready to serve. This dish combines tasty beef flank steak, fresh veggies, and savory sauces. You learned key steps for marinating, cooking, and stir-frying. I shared tips for great texture and flavor, plus variations for proteins and sauces. Storing and reheating leftovers can keep your meal fresh. Enjoy exploring your options! Dive into this recipe to impress your family and friends. Simple steps await you, so get cooking!

Better Than Takeout Beef and Broccoli

A delicious and easy homemade version of the classic beef and broccoli dish, better than takeout.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Chinese
Servings 4 servings
Calories 350 kcal

Ingredients
  

  • 1 lb beef flank steak, thinly sliced against the grain
  • 4 cups broccoli florets
  • 1 each red bell pepper, thinly sliced
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon vegetable oil
  • 1 serving cooked jasmine rice, for serving
  • 1 serving sesame seeds and green onions, for garnish

Instructions
 

  • In a medium bowl, combine the beef slices, soy sauce, oyster sauce, and cornstarch. Mix well and let marinate for at least 15 minutes.
  • In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
  • Add the marinated beef to the skillet, spreading it out in a single layer. Sear for 2-3 minutes until browned and just cooked through. Remove the beef from the skillet and set aside.
  • In the same skillet, add a little more oil if needed and toss in the broccoli florets and sliced red bell pepper. Stir-fry for about 5 minutes until the vegetables are bright and just tender.
  • Return the cooked beef to the skillet with the vegetables, drizzle with sesame oil, and stir together to heat through for another 1-2 minutes.
  • Serve the beef and broccoli over jasmine rice. Garnish with sesame seeds and sliced green onions for an added touch.

Notes

Serve with jasmine rice for a complete meal.
Keyword beef, broccoli, stir-fry, takeout