Better Than Takeout Broccoli

If you know that glossy, crave-worthy broccoli from a Chinese restaurant — the kind that’s coated in a rich, garlicky sauce and somehow makes veggies the best part of the meal? That’s exactly what this recipe is. This Better Than Takeout Broccoli is the easiest way to upgrade your everyday steamed broccoli into something seriously addictive. It’s quick, made in one pan, and packed with bold flavor thanks to dark soy sauce, which gives it that signature takeout taste.

Oval white dish filled with steamed broccoli florets topped with sesame seeds and a brown sauce, set on a dark green surface with a fork, spoon, a plate, and a bowl of sesame seeds nearby.

Broccoli is one of those veggies that’s always around just ready to be eaten, but let’s be honest. It doesn’t always steal the show, right? Most of the time it gets steamed, maybe tossed with a little salt, and ends up sitting on the side of your plate, kind of like an afterthought. But not this time.

This broccoli is the one you actually want to eat. I was craving something that gave serious takeout vibes without having to order in, and this recipe hit the mark. It’s got that glossy, garlicky sauce that clings to every bite, the kind that makes you forget you’re eating something green. And when I tell you I ate the whole pan in one sitting, I’m not even a little bit sorry.

The best part? It’s so simple to throw together. Whether you’re serving it alongside rice and dumplings or just eating the whole dish by itself, it’s one of those recipes that you’ll keep coming back to. Bonus points if you top it with some chili crunch. You absolutely won’t regret it!

*To make this, you’ll need broccoli, dark soy sauce, soy sauce, rice wine vinegar, maple syrup, sesame oil, pepper, broth, avocado oil, garlic, cornstarch, chili crunch, and sesame seeds.*

A hand whisking a dark sauce in a white bowl, surrounded by bowls of broccoli, sauces, and seasonings on a green countertop. — *To make this, you’ll need broccoli, dark soy sauce, soy sauce, rice wine vinegar, maple syrup, sesame oil, pepper, broth, avocado oil, garlic, cornstarch, chili crunch, and sesame seeds.*

The Ingredients You’ll Need to Make This Better Than Takeout Broccoli

Broccoli: The broccoli is the star of this broccoli dish, of course! You’ll want fresh broccoli for this recipe, chopped into small florets so they soak up every bit of the sauce.
Dark Soy Sauce: This is the secret weapon. It’s thicker, deeper in color, and has a rich, slightly sweet taste that makes a big difference.
Soy Sauce: Good old soy sauce brings all the salty umami goodness. It pairs great with the dark soy sauce to create that sauce you’ll be craving.
Rice Wine Vinegar: A little bit of acid goes a long way in balancing all the flavors. This gives the dish a light tang that keeps everything bright and light.
Maple Syrup: Just a touch of sweetness to round things out. It complements the salty and sour notes. You can swap this for honey if you prefer!
Toasted Sesame Oil: The aroma alone will make your kitchen smell like your favorite restaurant. It adds a deep, nutty flavor.
Ground Black Pepper: A little heat that doesn’t overpower.
Hot Chicken Broth: This helps make the sauce rich and silky. I like using hot broth to help everything come together quickly in the pan. If you want to keep things plant-based, veggie broth works great too.
Avocado Oil: This is my go-to for high heat cooking. It’s neutral in flavor and perfect for sautéing the garlic and broccoli without overpowering anything else.
Garlic: Mashed garlic gives the whole dish that signature depth and punch.
Arrowroot or Tapioca Flour or Cornstarch: You’ll mix this with water to make a quick slurry that thickens the sauce. Any of the three will work!
Chili Crunch: For a little heat and texture on top. It’s not necessary, but it is highly recommended.
Sesame Seeds: A simple finishing touch that adds a hint of crunch and makes the dish feel complete.

*Then, pour the sauce mixture into the pan and give everything a good stir. Increase the heat to high and let the sauce come to a gentle boil.*

How to Make This Perfect Broccoli Dish

To make this better-than-takeout broccoli, start by washing the broccoli and cutting it into small, bite-sized florets. Set the broccoli aside while you prepare the sauce.

In a medium-sized bowl, whisk together the dark soy sauce, regular soy sauce, rice wine vinegar, maple syrup, toasted sesame oil, black pepper, and hot chicken broth. Set it aside. Next, heat a large skillet over medium heat. Once hot, add the avocado oil, followed by the mashed garlic and the broccoli. Stir everything together for about 30 seconds, making sure the garlic doesn’t burn.

A pot filled with steamed broccoli and sauce is being stirred with a wooden spoon, while a person pours a white liquid, likely a sauce or broth, from a bowl into the pot. Cooking ingredients are visible in the background. — *Once the sauce is gently bubbling, reduce the heat to low and pour in the slurry. Stir continuously as the sauce thickens (about 1 minute).*

Then, pour the sauce mixture into the pan and give everything a good stir. Increase the heat to high and let the sauce come to a gentle boil. While the sauce is heating up, While the sauce is heating up, make your thickener by whisking together the arrowroot (or tapioca or cornstarch) with water in a small bowl until fully dissolved and smooth.

Once the sauce is gently bubbling, reduce the heat to low and pour in the slurry. Stir continuously as the sauce thickens (about 1 minute). Remove the pan from the. heat and serve the broccoli immediately, topped with chili crunch and a sprinkle of sesame seeds if desired. Enjoy!

Frequently Asked Questions

Is this recipe gluten-free?

It can be! Just swap in a gluten-free soy sauce like tamari or coconut aminos, and you’re good to go.

Can I make this vegan?

Definitely. Just use vegetable broth instead of chicken broth, and it’s 100% plant-based.

What if I don’t have dark soy sauce?

No worries, just use regular soy sauce. You’ll still get a delicious result, though the flavor and color might be slightly lighter.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.