This version of beef with broccoli has been a weeknight champion in my kitchen for years. I first developed it on a hectic week when a craving for P.F. Chang’s Mongolian Beef collided with an empty delivery schedule and a pantry full of staples. The goal was simple: make something faster, fresher, and more balanced than the takeout version—less greasy, more broccoli, and with a glossy sauce that clings to every bite. From the first skillet sizzle to the final scatter of green onions, it delivers bright garlic, just-right ginger warmth, and a sticky brown-sugar soy glaze that makes the beef sing.

What makes this dish special is the combination of technique and timing: a quick cornstarch coating for the steak that gives edges a light crust without heavy batter, a short simmered sauce developed on the stovetop for depth, and a final high-heat toss that keeps broccoli crisp-tender. It’s the kind of recipe that tastes restaurant-polished but comes together in the time it takes to steam rice. Serve it with steamed jasmine or brown rice, and you’ve got a family meal that’s reliably fast and deeply satisfying.

Ingredients

• Flank steak (1 to 1.25 pounds): Look for well-trimmed meat at the grocery counter; flank is lean with great chew and takes marinades and quick high heat beautifully. Slice no more than 1/4-inch thick across the grain for tender bites; if you prefer, skirt or flat iron work similarly.
• Cornstarch (1/4 cup): This creates a light crust and helps the sauce adhere. Use regular cornstarch and toss the steak in a zip-top bag to coat evenly—shake off excess before cooking.
• Oils (3 tbsp olive oil, 2 tbsp sesame oil): Olive oil provides neutral high-heat searing while toasted sesame oil adds authentic aroma; divide them between the skillet and the sauce base.
• Garlic (4 cloves) & Ginger (1–2 tsp): Fresh garlic and ginger are best—mince finely or press. If using dried ginger, reduce quantity; fresh gives brightness and depth.
• Sauce: low-sodium soy sauce 1/2 cup, water 1/2 cup, dark brown sugar 3/4 cup packed: Low-sodium soy allows seasoning control; dark brown sugar gives molasses notes. Light brown sugar can be substituted but expect a lighter flavor.
• Broccoli (4–6 cups florets): Use tight, firm florets. More broccoli yields a lighter, vegetable-forward dish; less gives you a meatier plate. Cut evenly so everything finishes at the same time.
• Green onions & optional garnishes: 2 to 3 green onions sliced into 1/4-inch pieces, red pepper flakes and sesame seeds to finish. They add crunch, color, and an authentic takeout touch.

Instructions

Coat the beef: Place sliced flank steak in a large zip-top bag with 1/4 cup cornstarch. Seal and toss until strips are lightly and evenly coated. The cornstarch should cling without caking—shake off any excess. Let rest while you build the sauce so the cornstarch hydrates slightly; this yields a silkier surface when seared. Make the sauce: In a medium saucepan over medium-high heat add 1 tablespoon olive oil and 1 tablespoon sesame oil. Once hot, add the garlic and ginger and cook about 30–60 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, stirring until dissolved. Bring to a boil, then reduce to low and simmer 5 minutes until slightly reduced and glossy—this concentrates the flavors and cooks off any raw sugar taste. Sear the steak: Heat a large skillet over medium-high to high heat and add the remaining 2 tablespoons olive oil and 1 tablespoon sesame oil. When shimmering, add the coated steak in an even layer—don’t overcrowd; you want contact for browning. Sear about 5–7 minutes, flipping intermittently, until edges are caramelized and the center is cooked to your preference. Use tongs and keep pieces moving for even color. Add broccoli and combine: Stir in the broccoli florets, then evenly drizzle the prepared soy-brown sugar sauce over the skillet. Expect the sauce to bubble vigorously; toss everything to combine. Simmer on medium-high for 3–5 minutes until the broccoli is crisp-tender and the sauce has slightly reduced around the beef. Adjust thickness if needed: If the sauce is thinner than you’d like—often due to water released from broccoli—mix 1 tablespoon cornstarch with 1 tablespoon water to make a slurry and stir it into the skillet. Cook 1 minute, stirring, until the sauce thickens and clings to the beef and broccoli. Finish and serve: Turn off the heat and stir in sliced green onions. Sprinkle red pepper flakes and sesame seeds if using. Serve immediately over steamed rice or noodles for best texture and flavor.

Storage Tips

Store cooled portions in airtight containers in the refrigerator for up to 5 days. For best texture, separate rice from the beef and broccoli; reheat the beef gently over low-medium heat with a splash of water or broth to loosen the sauce and prevent drying. To freeze, cool completely and pack in freezer-safe containers for up to 3 months; thaw overnight in the refrigerator and reheat on the stovetop until just warmed through. Use microwave-safe containers for single portions and cover loosely to maintain moisture when reheating in the microwave.

Ingredient Substitutions

If flank steak isn’t available, use skirt or flat-iron steak—slice thinly across the grain. For a leaner option, use sirloin but reduce cooking time slightly. Substitute coconut or brown sugar for a different caramel note; honey can work but will darken earlier. Use tamari or a gluten-free soy sauce to make the dish gluten-free. Swap broccoli for broccolini, bok choy, or a mix of bell peppers and snap peas for variety; adjust cooking times so softer veggies go in later.

Serving Suggestions

Serve over steamed jasmine rice for a classic pairing or brown rice for added fiber. For a low-carb meal, spoon the beef and broccoli over cauliflower rice. Garnish with sliced green onions, toasted sesame seeds, and red pepper flakes. On the side, a simple cucumber salad or quick pickled carrots adds brightness and cuts through the sweetness of the sauce—perfect for a balanced plate.

Cultural Background

This dish is an Americanized version inspired by Chinese-American restaurant classics like Mongolian beef. While not a traditional regional Chinese dish, the method borrows from wok techniques—high heat searing and sauce reduction—adapted to the home cook’s skillet. The sweet-savory balance with soy and brown sugar mirrors flavors popularized in Chinese-American dining across the U.S.

Seasonal Adaptations

In spring and summer, increase the ratio of fresh vegetables—add snap peas, thin-sliced carrots, or sugar snap peas for color and crunch. In winter, use hearty broccolini or roast small broccoli florets first for caramelization before finishing with the sauce. Add a splash of rice vinegar or fresh orange juice to the sauce in summer for a brighter finish.

Meal Prep Tips

Make the sauce ahead and refrigerate for up to 3 days; when ready to cook, sear freshly coated steak and toss with heated sauce and steamed broccoli for a rapid assembly. Portion into individual meal prep containers with rice and a separate compartment for broccoli to maintain texture. Reheat gently on the stove or microwave, stirring once halfway through to maintain even temperature.

Ultimately, this dish is about speed, balance, and a glossy sauce that feels indulgent but is made from simple ingredients. It’s comfort food that’s both reliable and flexible—perfect for busy nights and small celebrations alike. Give it a go, and make it your own with the vegetable and spice tweaks that your family loves.