Restaurant Style Beef and Broccoli

Skip the takeout and whip up this restaurant style beef and broccoli instead! Tender, juicy pieces of steak smothered in a delicious, sweet, sticky sauce that will have you liking your fingers. This stir fry recipe makes for the perfect dinner.

If you love PF Chang’s beef and broccoli, you’re going to love this recipe. Not only does it have your favorite ingredients, but the flavor of the sauce is taken up a notch too! Marinated pieces of steak fried up in a brown sugar, sesame oil sauce, and seasoned with garlic and ginger.

This restaurant style beef and broccoli can be enjoyed as is or served on top of rice to stretch it further. It’s the perfect recipe to curb a takeout craving!

Ingredients You Need To Make Beef and Broccoli

Though the ingredient list looks long, know that most of the items are pantry and spice staples you already have on hand. Trust me, this beef and broccoli recipe whips up easier than you think!

For the steak and marinade:

Flank steak: you’ll want to cut this into bite-sized pieces before marinating.

Hoisin and soy sauce: You need them both for the flavor to really come together.

Sriracha sauce: Adjust this as per your personal preference. Know that a hot Asian chili sauce can work in place of it.

Cornstarch: To help the sauce thicken once you start frying.

Seasoning: Garlic powder and ginger powder is all you need for the marinade as the soy sauce brings enough salt with it.

For the stir fry:

Liquid ingredients: You’ll need staples from the fridge like rice vinegar, oyster sauce, and sesame oil.

Chicken broth: You can use either homemade broth or store-bought broth.

Seasonings: From the spice cabinet you’ll grab salt, pepper and red pepper flakes.

Brown sugar: Make sure to use brown sugar and not white as the molasses in the brown sugar caramelize and give the stir fry a sticky, delicious texture.

Cornstarch

Oil: Peanut oil fries the best though vegetable or avocado oil will work as well.

Vegetables: Dice up some garlic, mince fresh ginger, and chop the broccoli in advance.

Tips For Success

Cutting The Steak: When you’re chopping the steak make sure to cut across the grain. You want pieces roughly 2 inches in size.

Searing: When you’re searing the steak, make sure to let them sit for a bit before stirring them. This way the bottoms become browned which adds to the flavor of the stir fry. That said, don’t let your steak overcook or it won’t be as tender.

Whisking: Once you pour the sauce back over the beef and broccoli, make sure you’re constantly whisking it. This helps the sauce thicken up but not get stuck to the bottom of the pan in larger chunks.

How To Serve Beef and Broccoli

This beef and broccoli stir fry can be enjoyed as is in a bowl topped with some sliced green onions. However, if you want to stretch the meal further you can also serve it on top of any of the following:

• Cooked rice

• Roasted spaghetti squash

• Your favorite noodles.

Sprinkle some green onions or leeks on top and enjoy. This beef and broccoli is also delicious with a bit of kimchi on the side for an extra kick.

Storing Leftovers

Make sure to let leftovers cool completely before storing them. Once cooled, place them in an airtight container and store them in the fridge for up to 4 days.

You can also freeze this restaurant style beef and broccoli. Either freeze it in a freezer-safe container or bag for up to 3 months. When you want to enjoy it, let it thaw overnight in the fridge.

To reheat it, add it to a pan or pot on the stover and heat it over low to medium. You may have to add a splash of broth to the dish as it will thicken when stored.

Variations

Below are a few ways to adjust the beef and broccoli recipe depending on what you’re looking for with dinner.

Change your sweetener: Brown sugar gives a deliciously sticky sauce. However, using maple syrup or honey can be just as sweet and is a fun flavor change.

Crunch: Topping your stir fry with chopped peanuts or roasted cashews gives for a great new texture.

Heat: Adding in some hot sauce, red pepper flakes or cayenne pepper can be a great way to spice it up.

Vegetables: Keep the broccoli but know that you could also add in or swap with sliced bell peppers or snow peas for a bit of variety.

You Make Also Like These Takeout Style Recipes

• Sweet & Sour Chicken
• Fried Rice
• Egg Drop Soup
• Egg Roll Skillet
• Crockpot Sesame Chicken

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5 from 1 vote

Restaurant Style Beef & Broccoli

Once you have this restaurant style beef and broccoli, you’ll never get takeout again. It’s a blend of tender pieces of beef and sweet and savory flavor all wrapped up in a sticky sauce.

Ingredients

• Beef Marinade:
• 1 pound flank steak cut across the grain into thin slices, then cut into 2” length pieces
• 2 tablespoon hoisin sauce
• 4 tablespoons soy sauce
• 1 heaping teaspoon Sriracha/hot Asian chili sauce or more to taste
• 2 heaping teaspoons cornstarch
• 1 teaspoon garlic powder
• ½ teaspoon ginger powder
• For the sauce:
• 1 tablespoon rice vinegar
• 2 tablespoons chicken broth
• 1/3 cup oyster sauce
• 1/4 cup brown sugar
• 1 tablespoon sesame oil
• 2 tablespoons cornstarch
• ½ teaspoon salt
• ½ teaspoon pepper
• 6 garlic cloves minced
• 1 heaping tablespoon ginger minced
• ¼ teaspoon red pepper flakes
• 1 teaspoon peanut or vegetable oil
• 4 cups broccoli florets cut into bit size pieces
• 1/4 cup water
• chopped green onions to taste optional

Instructions

• First step is to make your marinade. Combine hoisin sauce, soy sauce, Sriracha sauce, cornstarch, garlic powder, & ground ginger. Place flank steak into a ziplock bag. Pour the marinade over, and press out as much air as possible. Refrigerate & marinate for 2-8 hours. You could even freeze it for a quick meal later on if you’d like, or make double & freeze half.
• After the flank is all marinated, drain off any excess marinade. Whisk together the rice vinegar, chicken broth, oyster sauce, brown sugar, sesame oil, cornstarch, & salt and pepper to taste & set aside.
• Heat enough oil to cover the pan in a large skillet over very high heat. I used vegetable oil, but you a lot of people choose to use peanut oil. Add the flank steak, breaking up any clumps. Allow to cook without stirring for 1 minute; stir & allow to cook an additional 2 minutes. Don’t overcook or the meat won’t be as tender. Transfer the meat to a heatproof plate & set aside.
• Coat the pan again with a 1-2 tablespoons of oil & heat until very hot again. Add the broccoli florets & cook for about 45 seconds. Pour in 1/4 cup of water, cover pan, & reduce heat to medium. Steam the broccoli until crisp tender, about 3 minutes.
• Meanwhile, combine the minced garlic cloves with minced ginger, red pepper flakes, & oil (vegetable or peanut). Push the broccoli to the edges of the pain & add the garlic mixture to the center, mashing the mixture with a spoon until fragrant, about 20 seconds or so. Stir the mixture into the broccoli & then add the cooked beef back into the pan. Whisk the sauce that you made earlier & pour it over top of the beef & broccoli.Cook, stirring constantly, until the sauce is thickened & the beef is cooked through – about 2 minutes. Garnish with chopped green onions, if desired.