Skip to content



  • 1 1/4 to 1 1/2 flank steak
  • 1 head broccoli, cut into florets
  • 1 package fresh sliced button mushrooms
  • marinade for steak (see below)
  • 3 to 4 cups beef broth
  • olive or canola oil
  • 2 cloves garlic, chopped
  • 1 teaspoon freshly grated ginger
  • 1/4 cup soy sauce
  • 1/4 cup oyster sauce
  • 2 tablespoons cornstarch
  • 1 pinch brown sugar
  • 1 tablespoon sesame oil
  • 1/2 teaspoon black pepper
  • kosher salt
  • 1/4 cup soy sauce
  • 1 teaspoon oyster sauce
  • 1 clove garlic, chopped
  • 2 teaspoons toasted sesame oil
  • pinch of brown sugar
  • toasted sesame seeds (optional as a garnish)

*This post may contain affiliate links. See my privacy statement for details.

What is your favorite Asian “take-out?” Mine just so happens to be Beef and Broccoli. Consequently, I decided to create my very own recipe. With just a few simple steps, you will have dinner on the table in the time it takes to prepare the rice. Naturally, I created a short TikTok video of the process. Click here to view. If you are not yet a member of this platform, use my code 5SSIS800K0H06 to sign up!


In my opinion, flank steak works best for this recipe. It’s a super tender cut of meat that needs only a few minutes in the marinade. Ribeye would be a great alternative. Also, if you have an aversion to soy sauce, substitute with liquid coconut liquid aminos.

Typically, I use a basmati or jasmine rice. If I am cooking the rice, I always start by adding just a touch of olive oil to a sauce pan on medium heat, with about a cup and a half of rice. Allow the rice to “open” for a few minutes. Add in three cups of water. Stir. Bring to a boil then lower the heat to a very low simmer. Cover and let cook gently for about 15 to 20 minutes. As a super quick alternative, use VeeTee rice. Honestly, this is the best microwavable rice on the market. Highly recommend!

If you have a wok, use it. A wok is great for a quick sear at a high temperature. I love this one from All-Clad.

two black bowls filled with beef and broccoli over rice


Start preparing your rice in your usual way or refer to how I make mine above. Slice the flank steak into thin slices. Be sure to slice against the grain.

In a bowl, mix all of the ingredients for the marinade. Add the flank steak slices and coat. Reserve.

Heat up a tablespoon of oil in a wok, or deep pan. Add in the broccoli and cook for about three to four minutes. Stirring often.

Transfer broccoli to a plate and Reserve. Add the mushrooms and just a pinch of the kosher salt to the wok. No additional oil is needed. Cook the mushrooms just until they become tender.

mushrooms cooking in a wok

Add the mushrooms to the plate with the reserved broccoli. Drop in just a touch of oil into the wok. Depending on the amount of flank steak, you may have to sear the steak in batches. This will ensure that the steak sears, instead of steams. Once the first batch of steak is finished, remove and place onto a plate or bowl and reserve. Repeat with the second batch.

As the second batch of steak is browning, in a bowl, mix well, one cup of the beef broth, the soy sauce, oyster sauce, garlic, ginger, pepper, brown sugar, toasted sesame oil and cornstarch (measurements from the original recipe, not the marinade).


Once the second batch of steak is finished, add back the first batch, the reserved broccoli and the mushrooms to the wok. Pour in the prepared sauce. Stir. You will notice that with the heat of from wok, the sauce will start to thicken rather quickly.

Have the remaining three cups of beef broth at the ready. This is kind of where it can get tricky. Start adding the remaining broth, in half-cup increments. You may, or may not use it all. The sauce should have a gravy-like consistency. This is what you want to create amazing Beef and Broccoli.

Once the sauce has formed perfectly, allow the ingredients to soak in the sauce, at a very low temperature, for a few minutes.

To serve, add cooked rice to a bowl. Top with this fabulous Beef and Broccoli mixture. Garnish with toasted sesame seeds. ENJOY! If you enjoy cooking your favorite take-out at home, try my General Tso Meatballs!


I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! FacebookInstagramTikTokTwitter and Pinterest!

More to Plate...

A long wooden board with strips of grilled ribeye covered in a green sauce and grilled zucchini, yellow squash and bell peppers.

Grilled Steak Board

Grilling season is here, and there’s no better way to enjoy it than with a delicious and healthy Grilled Steak Board with

No comment yet, add your voice below!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.