Recipe: Easy Takeout-Style Beef and Broccoli
When my family and I moved out of our first home, it meant leaving behind friends, neighbors, and our favorite takeout restaurants. After a few disappointing deliveries in our new neighborhood, I decided it was time to re-create some of our go-to restaurant meals at home, beginning with my all-time favorite: beef and broccoli.
After a bit of experimenting, I mastered the thin slices of tender beef, the crunchy broccoli, and that mysteriously savory sauce that makes the dish so darn delicious. Here’s how to beat the delivery driver to dinner with glazed beef and broccoli served straight from the skillet.
Oyster Sauce Is the Not-So-Secret Ingredient
You aren’t alone if you love the savory brown sauce that coats the thin slices of beef and morsels of crisp-tender broccoli, but can’t quite put your finger on the flavor. The not-so-secret ingredient is oyster sauce, which you can find in your regular grocery store. Oyster sauce is a thick, full-bodied sauce made from a reduction of boiled oysters. The sauce boosts the umami factor in beef and broccoli and many other takeout favorites. Look for bottled oyster sauce that has oyster as its first ingredient, not water or sugar.
Homemade Takeout in Less than 30 Minutes
With the oyster sauce in hand, you need just a few pantry ingredients to make the sauce, including soy sauce and brown sugar. Finish with ground ginger, garlic powder, and a splash of chile-garlic sauce.
To bring it all together, you’ll quickly toss thinly sliced flank steak with half of the sauce, then sear in a hot skillet. In go the bite-sized broccoli florets and the rest of the sauce, which you’ll cook until the vegetables are crisp-tender and glazed. In less time than it takes the delivery driver to approach the door, you’ll be sitting down to a bowl of better-than-takeout beef and broccoli.
Beef and Broccoli
Prep time: 10 minutes
Cooking time: 8 minutes to 10 minutes
- 12 ounces
- 1/4 cup
packed light brown sugar
- 1 tablespoon
- 3 tablespoons
- 2 tablespoons
- 1/2 teaspoon
chile-garlic sauce or sambal oelek
- 1/4 teaspoon
- 1/4 teaspoon
- 1 tablespoon
small broccoli crown (about 8 ounces), cut into small, bite-sized florets (about 4 cups)
medium scallions, thinly sliced
Cooked rice, for serving
Cut the steak along the grain into 3-inch strips, then slice the strips across the grain into 1/4-inch wide pieces.
Whisk the brown sugar, cornstarch, soy sauce, oyster sauce, chile-garlic sauce, ground ginger, and garlic powder together in a large bowl. Transfer half of the sauce (about 1/4 cup) to a small bowl and set aside. Add the steak to the remaining sauce in the bowl, toss to coat, and set aside for 5 minutes.
Heat the oil in a large skillet over medium-high heat until shimmering. Add the steak and arrange into a single layer. Sear undisturbed until browned on one side, about 1 minute. Toss and continue to cook until the other side of the meat is browned, about 1 minute more.
Add the broccoli and the reserved sauce and stir to combine. Cover and cook until the broccoli is crisp-tender and the beef is cooked through, 4 to 5 minutes. Serve topped with scallions over cooked rice.
Make ahead: The steak can be sliced and refrigerated up to 1 day in advance. The sauce can be made and refrigerated up to 4 days in advance.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.