Before we begin cooking, I'd like to introduce you to my latest category called "Better Than Takeout". A segment where I feature your favorite takeout/fast food classics — made from scratch. Not only it is much cheaper but it gives you a chance to customize and put a spin on your go-to order🥡🥢 .
Today we'll be recreating an underrated classic, Beef & Broccoli.
Thinly sliced steak, immersed in a soy sauce-based marinade, seared, then combined with crisp broccoli florets.
Simmered in a savoury aromatic sauce, our dish is then balanced with a hint of brown sugar to evoke an "umami" flavor. Garnished with scallions and sesame seeds — nestled on a bed of fragrant jasmine rice.
Grab an Apron & Let's Get Started!
beef & Broccoli 101
Meat: For this particular recipe, the cut of steak is completely up to you. Whether you prefer sirloin, shirt steak or flank — the choice is yours. However, I chose to utilize a pound of chuck that was within my budget for today's meal. One of the keys to the recipe, is the marination process — ensuring that the beef is tender through the use of soy sauce and lime juice . When seeking to tenderize a usually tough protein, lime juice is an essential component. as its acids penetrate the the meat and break down the connective tissues.
Aromatics & Sauce: In order to elevate and bring forth a cohesive homage to the takeout classic, the use of garlic, ginger and scallions are indispensable. The warm pungent flavors of sesame oil and soy sauce provide depth as the brown sugar alleviates those intense savoury elements. To thicken the sauce, a cornstarch slurry is our secret weapon. A bit of water or stock is used to help cook the broccoli without diminishing its vibrant green hue.
How to Make:
Better Than Takeout: Beef & Broccoli
Yield: 4-5 servings
Prep Time: 40 minutes (including marination)
Cook Time: 20 minutes
For the Marinade:
1/3 cup soy sauce
juice of 1/2 lime
1 tbsp brown sugar
1 tbsp corn starch
1 lb chuck steak (or the steak of your choice) , sliced thinly against grain*
For the Sauce:
1 tbsp sesame oil
1 tbsp olive oil
2 cloves garlic minced*
2 tbsp ginger minced*
1/3 cup soy sauce
2 tbsp brown sugar
1/3 cup low-sodium beef stock or water
1 tbsp cornstarch
1 large head broccoli, cut into florets
1 tsp red pepper flakes (optional)
jasmine rice *cooked according to package instructions
To begin marinade, in a medium bowl, whisk soy sauce, lime juice, brown sugar, and cornstarch until combined. Add steak to a zip-lock bag, then pour the marinade into the bag, seal and toss until steak is coated. Marinate in the fridge for 20 minutes. *In the meantime, prep other ingredients.
In a large skillet over medium-high heat, heat oils. Add steak in a single layer, working in batches if needed. Cook until seared, about 2 minutes per side. Remove steak and set aside.
Stir in garlic and ginger, cook until fragrant, about 1 minute. Add soy sauce and brown sugar, turn heat down to medium and bring to a light simmer.
In a small bowl whisk together stock/water and cornstarch to create a slurry, stir mixture in the pan. Add broccoli and simmer until tender, about 5 minutes. Season sauce with salt and pepper (if necessary), then return steak to skillet. For a bit of heat, add red pepper flakes. (optional)
Garnish with sesame seeds and green onions. Serve over jasmine rice.