This homemade beef and broccoli has been one of my go-to weeknight rescues for years. I first stumbled onto this combination during a busy week when I wanted the comfort of Chinese takeout without the wait or the mystery of restaurant oils. It turned out even better than I expected: tender strips of steak coated in a glossy, slightly sweet sauce, crisp-tender broccoli, bright scallions and just a hint of sesame. It’s quick, comforting, and somehow feels like a special meal even though it takes less time than ordering in.

What makes this version stand out is the balance of fast technique and thoughtful ingredients. I use thinly sliced flank steak tossed in cornstarch to create an almost velvety sear and a sauce made of low-sodium soy, dark brown sugar, garlic and ginger that reduces quickly on the stove. In my kitchen it became a family favorite — my kids insist it’s better than any takeout, and I love that it reheats well for lunches. It’s an easy weeknight main that tastes indulgent and arrives on the table in about 20 minutes from start to finish.

Ingredients

• Flank steak (1 to 1 1/4 pounds): Look for a uniform, lean cut and ask your butcher to slice thinly across the grain no more than 1/4-inch thick. Flank gives great beefy flavor; skirt or flat iron also work.
• Cornstarch (1/4 cup): Helps the steak develop a silky exterior when seared and also aids in thickening the sauce if needed. Use regular cornstarch — for gluten-free make sure all other ingredients are gluten-free too.
• Olive oil (3 tablespoons) and sesame oil (2 tablespoons): Olive oil for high-heat searing and sesame oil for finishing flavor. Toasted sesame oil is potent — measure carefully.
• Garlic (4 cloves) and ginger (1–2 teaspoons): Fresh garlic and fresh grated ginger are ideal; dried ginger works in a pinch but reduce quantity for balance.
• Low-sodium soy sauce (1/2 cup) and water (1/2 cup): Low-sodium soy prevents overpowering salt; water helps regulate intensity while the sugar creates glaze.
• Dark brown sugar (3/4 cup, packed): Supplies deep caramel notes. Light brown sugar can be substituted but the flavor will be lighter.
• Broccoli florets (4 to 6 cups): Use fresh, trimmed florets. The amount depends on how vegetable-forward you want the dish — 6 cups creates more sauce dilution, so plan for a slurry if you prefer thicker glaze.
• Green onions (2 to 3): Sliced into 1/4-inch segments for a fresh finish.
• Optional garnishes: Red pepper flakes and sesame seeds to taste for added authenticity and texture.

Instructions

Coat the Steak: Place the thinly sliced steak and 1/4 cup cornstarch into a large zip-top bag. Seal and shake until each piece is lightly and evenly coated. The cornstarch creates a dry barrier that promotes a glossy sear and helps the sauce cling later. Set aside while you prepare the sauce — this also gives the coating a few minutes to adhere. Prepare the Sauce: In a medium saucepan over medium-high heat add 1 tablespoon olive oil and 1 tablespoon sesame oil. Add minced garlic and ginger and sauté just until fragrant, about 45 to 60 seconds — do not brown the garlic. Add 1/2 cup low-sodium soy sauce, 1/2 cup water and 3/4 cup packed dark brown sugar. Stir until sugar dissolves, bring to a boil, then reduce to low and simmer 5 minutes until slightly thickened and reduced. This concentrated sauce will coat the beef beautifully. Sear the Steak: Heat a large skillet over medium-high to high heat and add the remaining 2 tablespoons olive oil and 1 tablespoon sesame oil. Add the coated steak in a single layer as much as possible and sear, stirring and flipping intermittently, until cooked through, about 5 to 7 minutes. High heat is key here — it encourages browning without overcooking the thin strips. Add Broccoli and Finish: Add 4 to 6 cups broccoli florets to the skillet and immediately drizzle in the prepared soy-brown sugar mixture — expect it to bubble up. Toss thoroughly so the beef and broccoli are evenly coated. Cook at medium-high for 3 to 5 minutes until the broccoli is crisp-tender, adjusting time for desired doneness. Optional Thickening Slurry: If the sauce is thinner than you’d like after the broccoli gives off moisture, mix 1 tablespoon cornstarch with 1 tablespoon water to form a slurry, then stir into the skillet. Cook for about 1 minute until the sauce thickens and becomes glossy. Be cautious — a little goes a long way. Finish and Serve: Turn off the heat, add sliced green onions and toss to combine. Optionally garnish with red pepper flakes and sesame seeds. Serve immediately over steamed rice or noodles for a classic presentation.

Storage Tips

Allow leftovers to cool to room temperature (no longer than two hours), then transfer to an airtight container and refrigerate for up to 5 days. For freezing, portion into meal-sized containers and freeze for up to 3 months; thaw in the refrigerator overnight before reheating. Reheat gently on the stovetop over medium-low heat with a splash of water to loosen the sauce, or microwave in short bursts stirring between intervals to preserve texture. Avoid prolonged high heat when reheating to prevent the steak from becoming tough.

Ingredient Substitutions

If flank steak is unavailable, use skirt, flat iron or thinly sliced sirloin. For gluten-free, swap low-sodium soy for tamari or a certified gluten-free soy sauce and confirm the cornstarch is pure. Substitute brown sugar with coconut sugar for a less sweet, richer tone, or use half honey and half brown sugar for a nuanced sweetness — reduce simmer time slightly if using honey. Vegetable swaps: snow peas, sliced bell peppers or baby bok choy work well; add denser vegetables earlier and delicate greens at the end.

Serving Suggestions

Serve over steamed jasmine or basmati rice, garlic fried rice, or buttery noodles. Sprinkle sesame seeds and extra sliced green onions for color and texture. For a lighter meal, pair with cauliflower rice and a simple cucumber salad dressed in rice vinegar and a pinch of sugar. This dish also shines on a buffet table alongside steamed dumplings, scallion pancakes, or a crisp Asian slaw for varied textures.

Cultural Background

Beef and broccoli is a staple of Chinese-American cooking, inspired by Cantonese techniques but adapted to American palates with sweeter sauces and tenderized proteins. It’s closely associated with American Chinese restaurants and is a testament to the creativity of immigrant cooks who merged traditional techniques with locally available ingredients. While not an authentic regional Chinese dish in the traditional sense, it represents a beloved hybrid cuisine that has millions of fans for its comforting flavors.

Seasonal Adaptations

In spring and summer use tender young broccoli and add snap peas or asparagus. In fall and winter, swap in roasted broccoli for deeper caramelized flavor or use hearty greens like kale — blanch first to reduce bitterness. Adjust sweetness and acidity seasonally: more citrus or rice vinegar in summer for brightness, deeper brown sugar and a dash of Chinese five-spice in winter for warmth.

Meal Prep Tips

For efficient weeknight cooking, slice the steak and store it coated in cornstarch in a sealed container in the refrigerator for up to 24 hours. Make the sauce ahead and refrigerate; reheat gently before adding to the skillet. Chop broccoli and scallions in advance. If packing lunches, keep rice and beef+broccoli in separate compartments to preserve texture; combine briefly before eating and microwave with a splash of water to rehydrate the sauce.

This dish has become a family favorite because it’s fast, forgiving and delicious. Whether you’re feeding a crowd or prepping lunches for the week, it reliably delivers the comforting flavors of classic restaurant-style beef and broccoli — but better, fresher and made right in your own kitchen. Give it a try and make it your own with the small tweaks that suit your taste.