Restaurant Style Beef and Broccoli

This at home version of Restaurant Style Beef and Broccoli is so much better than anything you’ll get takeout. One bite & you’ll never order it out again.

Restaurant Style Beef & Broccoli

Today’s recipe is one that I’ve been meaning to share with you all for some time now. It’s one of my family’s favorite main dishes, & is raved upon by all who have the privilege of loading their mouth’s with this homemade version of a restaurant classic.

If you’re a fan of takeout beef & broccoli, then baby are you in for a treat today because this version is so much better.

My friend Heather gave me this recipe over a year ago, & I played around with it a tiny bit (because that’s what I do) and it’s been a regular visitor to my dinner table ever since.

Restaurant Style Beef & Broccoli

Restaurant Style Beef & Broccoli

Here’s what you need: (there is beef hidden behind all that broccoli!)

Restaurant Style Beef & Broccoli

First step is to make your marinade. Combine 2 tablespoons of hoisin sauce, 4 tablespoons soy sauce, 1 heaping teaspoon of Sriracha sauce, 2 heaping teaspoons of cornstarch, 1 teaspoon garlic powder, & 1/2 teaspoon ground ginger. Place 1 pound flank steak, that has been sliced across the grain into thin slices about 2″ pieces,  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 1 tablespoon of rice vinegar, 2 tablespoons chicken broth, heaping 1/3 cup oyster sauce, 1/4 cup brown sugar, 1 tablespoon sesame oil, 2 tablespoons of cornstarch, & salt and pepper to taste & set aside.

Restaurant Style Beef & Broccoli

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.

Restaurant Style Beef & Broccoli

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 4 cups of 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 6 minced garlic cloves with 1 heaping tablespoon minced ginger, 1/4 teaspoon of red pepper flakes, & 1 teaspoon of oil (vegetable or peanut).

Restaurant Style Beef & Broccoli

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.

Restaurant Style Beef & Broccoli

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.

Restaurant Style Beef & Broccoli

Cook, stirring constantly, until the sauce is thickened & the beef is cooked through – about 2 minutes. Garnish with chopped green onions.

Restaurant Style Beef & Broccoli

Restaurant Style Beef & Broccoli

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)

Directions:

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.

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Restaurant Style Beef & Broccoli