This easy beef and broccoli recipe is one pan, done in 15 minutes, and is way better than takeout! I made sure this recipe has extra sauce because sauce is always the best part, right?
Everyone has their favorite takeout dish. General Tso's chicken is mine (I mean, it's basically one of the best things in takeout)...
But this beef and broccoli? You better believe we all are piling big spoonfuls onto our plates with plenty of rice and sauce. No one can resist this dish in my house. I love making this recipe for weeknights because it comes together fast with a quick prep and cook time, it's a one pot dinner, it's easy on the wallet, and so, so delicious. What's not to love about it?
Takeout dishes are a serious impulse craving most of the time, so I'm happy to say that not only is my beef and broccoli recipe quick and easy but it's also freezer friendly! I have freezing instructions in the recipe's notes, so make a double or triple batch and freeze it in portions so when you're craving takeout, just thaw and heat up for instant takeout gratification.
Did I mention that this recipe is actually pretty darn healthy? You have these juicy, tender pieces of flank steak that are seared in your pan --don't even need a wok for this, just have a large skillet or saute pan-- that are gently (and quickly!) braised in that oh, so savory sauce, and just sopping up all those good garlicky, gingery, umami flavors.
See how that craving comes up so fast?
What makes this so fast is that I use frozen broccoli in a steam bag, so while the sauce is reducing, the broccoli is steaming up in the microwave and then they get tossed in the sauce, too. I told you, this sauce is really what makes the recipe!
Tips on making this the best beef and broccoli you've ever had:
Slice your flank steak thinly!
Slice your beef while cold, in ¼ inch slices, about 2 inches wide, and always against the grain. Against the grain means that when you see the lines in the muscle of the meat, you cut perpendicular to them. Slicing with the grain will give you meat that chews like shoe leather.
Don't overcook your broccoli!
You can partially steam your broccoli in the microwave and let them finish cooking in the sauce or just toss the fully cooked broccoli into your sauce at the end, but whatever you do, don't overcook your broccoli! Overcooked broccoli is just not pretty and does not taste good.
Yes, you can make keto beef and broccoli!
Substitute the cornstarch for almond flour or glucomannan powder to thicken your sauce. And instead of brown sugar, use some stevia or monk fruit sweetener to taste. And serve with cauliflower rice!
And that's it. Really, it's that easy and simple.
Love takeout recipes? Check out:
Crispy, Sticky, Weeknight Mongolian Beef
Homemade Gyoza (aka Potstickers or Dumplings)
Sesame Chicken
Chicken and Broccoli
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Beef and Broccoli
Ingredients
- ½ cup soy sauce
- ⅔ cup water
- 3 tablespoon brown sugar
- 1 tablespoon toasted sesame oil
- 1 teaspoon sriracha
- 1 teaspoon fresh ginger, grated
- 1 tablespoon vegetable oil
- 1 16 oz frozen broccoli, in steam bag
- 1 lb flank steak, sliced into ½ inch strips
- 1 tablespoon cornstarch
- Cooked white rice, optional
Instructions
- In a small bowl, whisk the soy sauce, water, brown sugar, sesame oil, sriracha, grated ginger until combined. Set the sauce aside. Steam broccoli in microwave.
- In a large skillet or 12 inch saute pan, heat vegetable oil over medium-high heat until it's very hot, but not smoking. Once heated, add the sliced flank steak in one layer without overcrowding the pan. Cook the beef for 1 minute on each side. Cook in batches, if needed, and add all the beef back into the pan before pouring in sauce.
- Turn heat down to medium low and pour the sauce into the pan. In a small bowl mixed cornstarch with 1 tablespoon of water to create slurry and add it to the pan, simmering until sauce is thickened. Add the broccoli to the pan and stir to coat it in the sauce.
- Serve with cooked white rice.
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