Takeout beef and broccoli is mostly a hot pan and a salty-sweet sauce. Thin-sliced steak sears in a screaming-hot skillet, broccoli steams briefly, and cornstarch turns sauce glossy.
Prep the beef, sauce, and broccoli before heating the pan; actual cooking takes about 10 minutes.
Ingredients
- Soy sauce; beef broth; oyster sauce; rice vinegar; brown sugar
- Sesame oil; cornstarch; red pepper flakes
- 1 lb flank steak or sirloin, thinly sliced against grain
- Neutral oil; 4 cups broccoli; garlic; fresh ginger; green onions
- Sesame seeds and cooked rice
Method
- Whisk sauce until cornstarch dissolves; season beef lightly.
- Sear beef in hot oil in one layer; transfer.
- Stir-fry broccoli, add water, cover 2 minutes, and uncover.
- Add garlic and ginger, return beef, pour in sauce, and cook until glossy.
- Top with green onions and sesame; serve over rice.
Cook’s note
Freeze steak 15–20 minutes before slicing. High heat keeps beef from steaming.
What to serve
Jasmine rice or cauliflower rice and a cool cucumber salad.
Make-ahead
Mix sauce and slice beef a day ahead. Leftovers keep 3 days and reheat with water.
Troubleshooting
Tough beef was sliced with the grain or overcooked. Watery sauce needs heat and a mixed slurry. Add garlic after broccoli.