Beef and broccoli is one of our new favorite inspired-by-takeout dinner recipes. Savory beef and broccoli coated in a thick and delicious sauce with a touch of sweetness and spice. Served over jasmine rice for a complete meal.

The best part is this beef and broccoli recipe is much healthier than your takeout alternative and also really easy to make. And no, healthier does not mean we’re sacrificing an ounce of flavor here—it’s that good.

The Sauce

The sauce is a delicious thickened sweet and savory sauce made with soy sauce, garlic, ginger, sriracha, brown sugar, and sesame oil. It’s responsible for the entire dishes’ flavor and brings everything together. You could say it’s the most important part of the recipe.

I use corn starch as an additional thickening agent along with the brown sugar. It’s important not to skip this or your sauce will be too watery. Fresh ginger is always better than ground ginger but either will suffice.

Cutting Flank/Skirt Steak

Flank steak can be an incredibly tender and delicious cut of beef if properly prepared. It’s all in how you slice it. Find the natural grain (muscle fibers) that runs through the steak. It should be really easy to spot. Cut against the grain into long thin strips. From here we can chop into bite-sized pieces.

This allows the beef to effortlessly pull apart. If you slice with the muscle fibers it will be very hard to bite (science).

Steaming the Broccoli

The broccoli is prepared on the stove top in a skillet for about 5 minutes to tenderize. You don’t want raw broccoli by any standards however a little snap is just what the doctor ordered. I like to cook the broccoli with a little water to help steam and prevent charring/burning. If you have a cover for your skillet or pan, it will speed the process up further however it’s not necessary.

You’ll Also Love

• Sweet and spicy chicken and broccoli bowls
• Hibachi style chicken and broccoli
• Hibachi style fried rice
• Crab rangoons
• Sesame orange cauliflower

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