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- 1 pound flank steak, thinly sliced against the grain - 2 cups fresh broccoli florets - 1 red bell pepper, sliced into thin strips - 1/4 cup low sodium soy sauce - 2 tablespoons hoisin sauce - 2 tablespoons oyster sauce - 1 tablespoon sesame oil - 1 tablespoon cornstarch - 2 tablespoons vegetable oil (divided) You need to gather these ingredients before you start cooking. Each one plays a key role in making your dish shine. The flank steak gives the meal its rich flavor. Slice it thinly to make it tender. Broccoli adds a fresh crunch, while the red bell pepper brings sweetness. Together, they create a colorful plate. For the sauces, low sodium soy sauce keeps the dish flavorful without being too salty. Hoisin sauce adds a touch of sweetness, while oyster sauce gives depth. In cooking essentials, sesame oil adds a nutty aroma. Cornstarch helps thicken the sauce, making it cling to the beef and veggies. Vegetable oil is perfect for searing, ensuring a nice brown color on the meat. Once you have all these ingredients, you’re ready to create a dish that rivals your favorite takeout! {{ingredient_image_2}} To start, you need to marinate the beef. Take 1 pound of flank steak and slice it thinly against the grain. Place the slices in a medium bowl. Add 1 tablespoon of cornstarch, 1/4 cup of low sodium soy sauce, and a pinch of freshly ground black pepper. Mix well. Let the beef marinate for about 15 to 20 minutes. This step helps the meat soak up all the tasty flavors. Next, it's time to sear the beef. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the marinated beef in a single layer. Sear the beef for 2 to 3 minutes on each side. You want a rich brown color. Once done, take the beef out and set it aside on a plate. Now, let’s cook the vegetables. In the same skillet, add another tablespoon of vegetable oil. Toss in 4 cloves of minced garlic and 1-inch piece of finely grated ginger. Stir them for about 30 seconds. This will make your kitchen smell amazing! After that, add 2 cups of fresh broccoli florets and 1 red bell pepper sliced into strips. Stir-fry the veggies for about 4 to 5 minutes. You want them to be bright and tender-crisp. This keeps them crunchy and adds great texture to your dish. Now it's time to bring everything together. Return the seared beef to the skillet with the veggies. Pour in 1/2 cup of beef broth, 2 tablespoons of hoisin sauce, 2 tablespoons of oyster sauce, and 1 tablespoon of sesame oil. Stir everything well. Allow the mixture to simmer for 2 to 3 minutes until the sauce thickens. Finally, taste your stir-fry. Adjust the seasoning by adding salt and pepper if needed. Once you are happy with the flavor, remove the skillet from the heat. - Best practices for searing beef: Always start with a hot skillet. Heat the pan until it shimmers. Add oil, then the beef. Cook in a single layer. Avoid crowding the pan. This helps the beef get a nice brown color. Sear each side for 2-3 minutes for the best results. - How to achieve tender vegetables: Cut vegetables into even pieces. This helps them cook at the same rate. Use high heat and stir-fry quickly. Aim for a bright color and slight crunch. This keeps them tender yet firm. - Suggested sauce adjustments: You can play with the sauce. If you like it sweeter, add more hoisin sauce. For more depth, use a splash of rice vinegar. This brightens the flavors in the dish. - Adding additional spices: Consider adding red pepper flakes for heat. A pinch of five-spice powder can add warmth and complexity. Try fresh herbs like cilantro for a fresh twist. - Low-sodium options: Use low-sodium soy sauce to control salt levels. You can also use broth with low sodium. This still gives great flavor without too much salt. - Vegetable alternatives: Swap broccoli for snap peas or green beans. These add a different crunch. You can also use bell peppers of different colors for a rainbow effect. Pro Tips Marinate for Maximum Flavor: Allowing the beef to marinate for at least 20 minutes helps it absorb the soy sauce and cornstarch, resulting in tender, flavorful meat. High Heat for Perfect Searing: Ensure your skillet or wok is hot before adding the beef to achieve a beautiful sear, which locks in juices and enhances the overall flavor. Veggie Crunch is Key: Stir-fry the broccoli and bell pepper just until tender-crisp to maintain their vibrant color and delightful crunch in the final dish. Customize Your Sauce: Feel free to adjust the sauce ingredients to suit your taste—add chili flakes for heat or a splash of rice vinegar for a tangy kick. {{image_4}} You can switch up the veggies in this dish. Try using snap peas, carrots, or bok choy. These add color and crunch. You can also use seasonal vegetables. In spring, asparagus shines, while in fall, you might enjoy adding sliced mushrooms or baby corn. This keeps your dish fresh and exciting. If you want a change from beef, chicken works great too. Just cut it into thin strips like the beef. Tofu is another option. Use firm tofu for the best texture. Simply cube it and follow the same steps. For a vegetarian meal, try tempeh or seitan. Both soak up flavors well. Want some heat? Add red pepper flakes or sriracha to the sauce. You can also mix in chili paste for an extra kick. If you prefer sweet, swap the soy sauce for teriyaki sauce. This gives a nice glaze and a different taste. Experiment with these tweaks to find your perfect balance. To keep your Better Than Takeout Beef & Broccoli fresh, follow these steps: - Refrigeration guidelines: Place leftovers in an airtight container. Store in the fridge for up to three days. Make sure it's cool before sealing the container. - Freezing instructions: For longer storage, freeze leftovers in a freezer-safe bag. Remove as much air as possible. Enjoy them within three months for best quality. When it's time to enjoy your leftovers, reheating is key: - Best methods for reheating: The best way is to use a skillet over medium heat. Add a splash of water or broth to keep it moist. Alternatively, use a microwave, covered, for even heating. - Maintaining texture and flavor: Stir frequently while reheating. This helps prevent overcooking the beef and keeps the veggies crisp. Knowing how long your dish lasts is important: - How long it lasts in the fridge: Properly stored, it lasts about three days in the fridge. Mark the container with the date so you remember. - Signs of spoilage: Look for changes in color or an off smell. If it looks slimy or has mold, it’s time to throw it away. Always trust your senses! Yes, you can use other cuts. Sirloin or ribeye work well. These cuts are tender and flavorful. You can also try skirt steak, which has a nice texture. When using a different cut, slice it thinly against the grain for the best results. To make this dish gluten-free, choose tamari instead of soy sauce. Tamari is made without wheat and tastes similar. You should also check the hoisin and oyster sauces for gluten. Many brands offer gluten-free versions. Always read labels to be sure. To add heat, try some red pepper flakes or sliced chilies. You can mix in sriracha or chili garlic sauce for a kick. Adding fresh ginger can also enhance the spice level. Adjust to your taste for the perfect heat. Yes, you can prepare parts of this dish ahead. Marinate the beef and store it in the fridge. It can sit for up to 24 hours. Chop your veggies ahead of time too. Just stir-fry everything when you’re ready to eat. This saves time and keeps it fresh! This blog post covered a tasty flank steak dish with vibrant veggies. You learned about the main ingredients and sauces, along with step-by-step cooking tips. I shared tricks for flavor and health swaps, plus variations to keep meals exciting. Lastly, I explained how to store and reheat leftovers effectively. Cooking should be fun and simple, so feel free to experiment with different flavors. Enjoy creating your own version of this delicious meal!

Better Than Takeout Beef & Broccoli

A delicious homemade beef and broccoli stir-fry that rivals takeout.
Print Recipe Pin Recipe
Course Main Course
Cuisine Chinese
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound flank steak, thinly sliced against the grain
  • 2 cups fresh broccoli florets
  • 1 whole red bell pepper, sliced into thin strips
  • 4 cloves garlic, minced
  • 1 inch piece ginger, finely grated
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 1/2 cup beef broth
  • 2 tablespoons vegetable oil (divided)
  • to taste Salt and freshly ground black pepper
  • for serving Cooked jasmine rice or noodles
  • for garnish Sesame seeds and sliced green onions

Instructions
 

  • In a medium-sized bowl, mix the sliced flank steak with cornstarch, soy sauce, and a pinch of freshly ground black pepper. Ensure all pieces are well-coated. Let the beef marinate for about 15 to 20 minutes to absorb the flavors.
  • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot and shimmering, carefully add the marinated beef in a single layer. Sear the beef for approximately 2-3 minutes on each side until it achieves a rich brown color. Once cooked, remove the beef from the skillet and set it aside on a plate.
  • In the same skillet, add the remaining tablespoon of vegetable oil. Throw in the minced garlic and grated ginger, stirring them continuously for about 30 seconds until they release their aromatic fragrance.
  • Next, add the fresh broccoli florets and sliced red bell pepper to the skillet. Stir-fry the vegetables for about 4-5 minutes, or until they are vibrant and tender-crisp, maintaining a satisfying crunch.
  • Return the seared beef to the skillet. Pour in the beef broth, hoisin sauce, oyster sauce, and sesame oil. Stir everything together thoroughly, allowing the mixture to simmer for about 2-3 minutes until the sauce slightly thickens and coats all the ingredients.
  • Taste the stir-fry and adjust the seasoning by adding salt and pepper if desired. Once satisfied with the flavor, remove the skillet from the heat.

Notes

Serve over jasmine rice or noodles, and garnish with sesame seeds and green onions.
Keyword beef, broccoli, stir-fry, takeout