Sometimes Asian takeout just really hits the spot, but it's really not that difficult to create some of your favorites at home, too! This beef and broccoli takeout copycat isn't too fussy, uses readily available ingredients, and is a filling and satisfying meal for weekday or weekend dinners.

One benefit of making these types of dishes is at home is that you can make alterations to control the salt, carb, and sugar content. While this recipe uses a bit of brown sugar, you can replace it with the same amount of Swerve Brown to reduce sugar, carbs, and calories.

Classically, beef and broccoli is served over noodles or rice. Cauliflower rice or shirataki noodles work very well as a lower carb replacement. You can steam the cauliflower rice (most of them steam right in the bag) and you're good to go. If using shirataki noodles, rinse them several times with water and toss them into a dry skillet on medium heat for a few minutes.

This beef and broccoli recipe uses the classic technique of stir frying, which is cooking the food quickly and at a high heat while tossing frequently. This promotes browning and amazing flavor development and prevents the broccoli florets from getting mushy as they cook.

You'll be thrilled at how easy it is to make this favorite takeout dish in your own kitchen! Enjoy!

Beef & Broccoli - Takeout Copycat

Author: Erin Browne
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 4 servings 1x

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Ingredients

Scale

½ cup low-sodium soy sauce
3 TBS cornstarch
3 TBS sherry or rice wine vinegar
2 TBS brown sugar
¼ tsp ground ginger
2 cloves garlic, minced
1 pound flank steak, fat trimmed and sliced into thin strips
3 tablespoons sesame or peanut oil
1 pound broccoli florets
½ cup low sodium beef broth

Instructions

In a bowl, mix together soy sauce, cornstarch, sherry, brown sugar, ginger and garlic. Pour half the sauce over the sliced flank steak in a bowl and stir to coat. Reserve the other half.
Heat the oil in a large skillet on high heat. Add the broccoli and toss for 1-2 minutes, then use tongs to remove to a plate.
Add the steak to the skillet in a single layer, using the tongs to spread it out but not stirring too much. After it sears for 1 minute, turn the meat to the other side and cook for another 30 seconds. Remove to the plate with the broccoli.
Add the reserved sauce into the skillet along with the beef broth. Cook over high heat until it starts to thicken. Add the beef and broccoli back into the skillet and toss to coat. If the sauce is too thick for your liking, add a little bit of extra beef broth to thin. Adjust seasonings and sweetness as needed.
Serve over rice or noodles (can use cauliflower rice or shirataki noodles to lower carb/calorie count)