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Better Than Take Out Beef and Broccoli

Better Than Take Out Beef and Broccoli, tender flank steak marinated and seared at a high temp, mixed with broccoli in a thick soy based gravy, like your favorite take out, but better!

Welcome to the last post in the copycat series! I’ve put a lot of thought into this over the years and I think I have finally come to the conclusion that Asian food is my favorite. All of it. I know Beef and Broccoli is probably an Americanized version, but it’s just plain good!

Though, sometimes I’ve had versions that aren’t the best, you have to go to a more expensive restaurant to get the good stuff. Not anymore! With this recipe, you can experience the best Asian restaurant beef and broccoli homemade!

And, believe me, this is an extremely easy recipe! Adapted from Rainy Day Gal.

Better Than Take Out Beef and Broccoli

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4.8 from 4 reviews
Better Than Take Out Beef and Broccoli
Serves: 4-6 servings
Prep time:
Cook time:
Total time:
Better Than Take Out Beef and Broccoli, tender flank steak marinated and seared at a high temp, mixed with broccoli in a thick soy based gravy, like your favorite take out, but better!
Steak Marinade
  • 1½ pound flank steak
  • ½ teaspoon baking soda
  • 1 teaspoon granulated sugar
  • 1 Tablespoon cornstarch
  • 1 Tablespoon soy sauce
  • 1 Tablespoon water
  • 2 Tablespoons vegetable oil
Beef and Broccoli
  • 2 broccoli crowns, cut into bite sized pieces
  • ⅓ Cup low sodium soy sauce (definitely use low sodium here!)
  • 3 Tablespoon beef stock
  • 2 Tablespoon brown sugar, packed
  • 4 garlic cloves, minced fine
  • 1 teaspoon fresh ginger root, minced fine
  • 1½ teaspoon white vinegar
  • 2 Tablespoon flour
  • 3 Tablespoon oil
Steak Marinade
  1. Trim excess fat off flank steak, cut into 1½ to 2 inch slices. Mix the remaining ingredients in a bowl and whisk together. Add steak to a gallon sized zip lock bag and pour in marinade. Massage marinade into meat so all of it is covered. Place in fridge and let marinade 1 hour.
Beef and Broccoli
  1. First, mix the "gravy" by placing the soy, stock, brown sugar, garlic, ginger, vinegar and flour into a bowl, whisk to combine until there is no lumps of flour. Set aside.
  2. In a large, heavy bottom skillet, heat over high temp until very hot. Place 2 Tablespoons of the oil into skillet. Place broccoli into oil, very carefully (make sure broccoli is COMPLETELY dry or you will get hot oil splattered all over). Saute broccoli for 3 minutes, stirring occasionally. Place on a plate and set aside.
  3. Keeping the heat over high heat, add in the remaining vegetable oil. VERY CAREFULLY add in the marinated steak and half of the sauce. Make sure beef covers the bottom of the pan and let sit for 1 minute to form a good sear. Stir and flatten to cover the bottom of the pan again, sear for another minute. Keep doing this until beef is nicely seared and cooked through, there is no pink left. This can take 8-10 minutes.
  4. Add in the broccoli and the remaining sauce. Toss to coat and let cook one additional minute. Serve with your favorite sides, enjoy!

Once you are ready to cook this after the meat has marinated, it is a very fast process. Make sure you read through all the directions first, have everything and won’t be interrupted. It is cooked over extremely high heat so you can’t walk away from it.

Things you might need for this recipe:

Yum, really try and get a good sear like the picture above. It makes all the difference, so good!

I have made this multiple times already after finding the original recipe on pinterest, it is sooo good!! If you can’t find flank steak, I have used a London broil I found on sale and it was just as good!

I really hope you liked today’s recipe, please try it… you will NOT be disappointed!

Check out these other similar recipes while you’re here:

Asian Marinated Grilled Shrimp Skewers, slightly sweet with the smokiness from the grill really let's the Asian marinade shine!

Asian Marinated Grilled Shrimp Skewers

Garlic Brown Sugar Glazed Chicken; tender chicken diced, quick fried and glazed in a sweet and garlicky brown sugar-soy, sauce! -

Garlic Brown Sugar Glazed Chicken

Monterey Chicken {Copycat Recipe}, grilled chicken basted in Honey BBQ sauce and piled high with bacon and melty cheese!

Monterey Chicken (pinned over 124K times!)

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10 Wonderful Comments

  1. avatar
    May 29, 2015

    Asian food is the bomb-diggity! even if it’s been Americanized. Thanks for sharing on Weekend bites, I can’t wait to give it a try

  2. avatar
    Karly says:
    June 14, 2015

    This is totally my kind of dinner! Thanks for linking up with What’s Cookin’ Wednesday!

  3. avatar
    Alli H says:
    December 7, 2015

    I’ve made this twice now! It’s SO good! Made it with steak the 1st time and altered it tonight with chicken breast and chicken broth (in place of beef stock). Both ways are fantastic! Love Chinese food and I love being able to make it at home and know how many calories we are ingesting. I could seriously lick the pan with that sauce. So so good!

    • avatar
      Dana DeVolk says:
      December 7, 2015

      YAY! So glad you love this recipe, thanks for letting us know!

  4. avatar
    Crissy says:
    December 9, 2015

    Wow! Made this tonight for dinner, it was amazing. I usually buy regular soy sauce, but so glad this recipe called for low sodium. It was perfect, the sauce thickened beautifully and this dish tasted so great over rice. Looked pretty too! This recipe is a keeper!

  5. avatar
    Linda says:
    September 12, 2016

    Oh my..this is the best…our family just loves it…I have made it at least 10 times and guess what?..we are having it again…thank you so much for sharing this awesome recipe!

    • avatar
      Dana DeVolk says:
      September 12, 2016

      That’s amazing! Thanks so much for letting me know!

  6. avatar
    Stephanie says:
    January 9, 2017

    This looks yummy and I very much want to try it, however, I am allergic to Gluten. I have GF soy sauce already on hand, but is there something I can sub for the flour or is it ok to just leave it out?

    • avatar
      Dana DeVolk says:
      January 10, 2017

      I’m farrr from an expert on gluten sensitivity. SO, to be safe definitely leave the flour out. Can you use cornstarch instead? If so, go for that and it will have the same effect. Otherwise, the sauce will be very soupy and not like a gravy. If that doesn’t bother you, then go for it!

  7. avatar
    Linda says:
    May 11, 2017

    Definitely need to use low sodium soy sauce. Even with that, I found the recipe too salty. Next time, I think I would decrease the soy. Otherwise it was tasty.

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