This version of beef with broccoli became a weeknight hero in my kitchen the first time I tested it. I was chasing that sweet-savory, glossy sauce you get from restaurant carryout and wanted something that came together faster, tasted brighter, and used pantry staples already on hand. The first time I made it for a hungry family, everyone cleared their plates, and my partner declared it "better than takeout"—the name stuck.

What makes this stand out is the contrast: thin strips of flank steak seared quickly so edges caramelize while the interior stays juicy, paired with broccoli that keeps a bright green color and pleasing snap. The sauce balances low-sodium soy, dark brown sugar, garlic, and a touch of sesame oil; it reduces quickly on the stove and clings to both meat and vegetable. I discovered small technique tweaks—dusting the beef with cornstarch for a light crust, and finishing with a cornstarch slurry only if needed—that keep the texture perfect every time.

Ingredients

• Flank steak: 1 to 1 1/4 pounds, sliced across the grain into thin strips no more than 1/4 inch thick. Flank is affordable and flavorful; slice partially frozen for cleaner, thinner slices.
• Cornstarch: 1/4 cup to coat the beef and help create a light crust that holds sauce. Use regular cornstarch (not cornstarch blends).
• Oils: 3 tablespoons olive oil and 2 tablespoons sesame oil divided. Olive oil gives a neutral sear while sesame oil adds authentic toasty flavor; reserve a small amount for finishing.
• Aromatics: 4 cloves garlic, pressed or finely minced, and 1 to 2 teaspoons fresh or dried ginger. Fresh ginger offers a brighter bite; adjust dried amounts down slightly.
• Sauce base: 1/2 cup low-sodium soy sauce, 1/2 cup water, and 3/4 cup packed dark brown sugar. Dark brown lends deeper molasses notes; light brown may be substituted if needed.
• Vegetables: 4 to 6 cups broccoli florets depending on how vegetable-forward you prefer the dish. Larger florets take a touch longer to reach crisp-tender.
• Finishes: 2 to 3 green onions sliced into 1/4 inch segments, red pepper flakes to taste, and sesame seeds for optional garnish.

Instructions

Prepare and coat the beef:Pat the flank steak dry with paper towels and slice thinly across the grain. Place the strips into a large zip-top bag, add 1/4 cup cornstarch, seal, and shake or massage until each piece is lightly coated. Let rest while you make the sauce; the cornstarch evens moisture and supports a silky coating once seared.Build the sauce:In a medium saucepan, heat 1 tablespoon olive oil and 1 tablespoon sesame oil over medium-high heat. Add the garlic and ginger and stir for about 45 to 60 seconds until fragrant but not browned. Pour in 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 4 to 6 minutes until slightly reduced. The aroma should be toasty and sweet with the sugar starting to thicken the liquid.Sear the beef:Heat a large skillet over medium-high to high heat and add the remaining 2 tablespoons olive oil and 1 tablespoon sesame oil. When oil shimmers, add the coated beef in a single layer as much as fits, searing 2 to 3 minutes per side until browned and cooked through. Work in batches if necessary to avoid steaming; transfer seared pieces to a plate.Combine with broccoli and sauce:Add the broccoli florets to the hot skillet and return the beef. Evenly drizzle the prepared sauce over everything; it will bubble up dramatically as it meets the hot pan. Toss to coat and simmer for 3 to 5 minutes over medium-high heat until broccoli is crisp-tender and the flavors meld.Adjust thickness if needed:If the sauce seems thin after the broccoli releases moisture, whisk 1 tablespoon cornstarch with 1 tablespoon water to make a slurry. Stir the slurry into the skillet and cook for 30 to 60 seconds until the sauce thickens and clings to the beef and broccoli.Finish and serve:Turn off the heat, stir in the sliced green onions, and taste for seasoning. Sprinkle with red pepper flakes and sesame seeds if using. Serve immediately over steamed rice or your preferred base.

Storage Tips

Cool leftovers to room temperature no longer than two hours and transfer to airtight containers. Refrigerate for up to five days. For longer storage, freeze portions in freezer-safe containers or heavy-duty zip-top bags for up to three months. Thaw in the refrigerator overnight and reheat gently in a skillet over medium heat with a splash of water to rehydrate the sauce, or microwave in short bursts stirring in between to avoid drying out the meat. Avoid reheating too aggressively; quick warm-ups preserve tenderness.

Ingredient Substitutions

If you prefer a slightly leaner cut, sirloin thinly sliced can replace flank but cook slightly less to avoid overcooking. For gluten-free, use tamari or a gluten-free soy sauce and verify the brown sugar and sesame oil are suitable. If you lack dark brown sugar, mix 1/2 cup granulated sugar with 1 tablespoon molasses as a substitute. Swap broccoli for broccolini, snap peas, or a mix of bell pepper and snow peas for varied texture. For a vegetarian adaptation, replace beef with firm tofu pressed, cubed, tossed with cornstarch, and pan-fried until golden.

Serving Suggestions

Serve over steamed white jasmine rice for a classic pairing, or try brown rice or cauliflower rice for a healthier base. Garnish with sliced green onions and toasted sesame seeds for visual contrast and nutty flavor. A simple side of pickled cucumbers or a crisp Asian-style cabbage slaw balances the sweetness. For a family-style dinner, place the skillet on the table with bowls of rice and let everyone serve themselves; it makes a casual meal feel special.

Cultural Background

This dish belongs to the Chinese-American tradition of adapting flavors and techniques for home cooks in the United States. It takes cues from restaurant stir-fries and popular entries like Mongolian beef, favoring a glossy, sweet-savory sauce and fast, high-heat cooking to keep vegetables crisp. Many Chinese-American favorites were born from practicality and local ingredients, and this version honors those traditions while simplifying steps for weeknight cooks.

Seasonal Adaptations

In spring, swap or add tender asparagus tips and sugar snap peas for a lively, green plate. In autumn, add thinly sliced carrots and finish with a handful of roasted cashews for crunch. During winter months, use broccolini or roasted Brussels sprouts to add heartiness. Adjust the sauce by reducing sugar slightly in summer when sweeter produce is abundant or increasing ginger in colder months for a warming touch.

Meal Prep Tips

For streamlined meal prep, slice the steak and store it in the fridge in a sealed container up to 24 hours ahead. Pre-mix the sauce and keep it chilled; when ready to cook, simply sear the beef and add the pre-warmed sauce. Blanch broccoli briefly and store in an airtight container to finish in the skillet for a speedy assembly. Portion into individual containers with rice for grab-and-go lunches and reheat as described in Storage Tips.

Make this your go-to when you want the comfort of takeout with the freshness of home-cooked food. It is forgiving, fast, and consistently satisfying—an easy dish to make your own.