Craving that classic takeout flavor but want it faster than delivery can arrive? You’re in exactly the right place. This beef and broccoli recipe is your new weeknight superhero, delivering unbelievable taste in one single skillet.
It truly rivals your favorite restaurant, with tender beef and crisp broccoli coated in a glossy, savory-sweet sauce. And the best part? From first chop to final plate, it’s all done in half an hour.
Why This Recipe Is a Game Changer
Let’s be honest, the joy of takeout is real, but so is the disappointment of a lukewarm container and a hefty price tag. This recipe fixes all that. You get a sizzling-hot, fresh meal where you control the quality of every ingredient.
It’s a budget-friendly, crowd-pleasing dinner that makes broccoli exciting. Honestly, the sauce is so addictive, you might just want to drink it with a spoon.
Ingredients Needed for the Recipe
Gathering your ingredients first is the secret to a smooth, fast cooking process. Here’s what you’ll need, and why each one matters.
- Flank Steak: This lean, affordable cut is perfect for stir-fries. Slicing it thinly against the grain guarantees it stays tender.
- Fresh Broccoli: Cut into small florets for quick, even cooking that stays crisp and vibrant green.
- Olive Oil: Used for sautéing, it helps us get a great sear on the beef and broccoli.
- Low-Sodium Soy Sauce: The savory backbone of our sauce; using low-sodium lets us manage the salt level.
- Water: Creates the base for the sauce, allowing all the other flavors to meld together perfectly.
- Brown Sugar: Adds just a hint of caramel-like sweetness to balance the salty and tangy notes.
- Apple Cider or Rice Vinegar: A small splash brings a necessary touch of acidity, brightening up the whole dish.
- Fresh Ginger & Garlic: These are non-negotiable for that zesty, aromatic punch that defines the sauce.
- Toasted Sesame Oil: A tiny amount adds a deep, nutty, authentic flavor you can’t replicate with anything else.
- Cornstarch: This is our magic thickener, transforming the liquid sauce into a luxurious, clingy glaze.
- Crushed Red Pepper Flakes: Just enough for a gentle warmth in the background, which you can easily increase.
How to make Beef and Broccoli (30 Minutes!)?
The cooking goes fast, so have all your ingredients prepped and within arm’s reach. Trust me, this little bit of organization makes the process feel effortless and fun.
Step 1: The Critical Prep Work
First, slice your flank steak thinly across the grain—this is the single most important step for tender beef. Next, whisk all the sauce ingredients together in a bowl until completely smooth.
Cut your broccoli into small, bite-sized florets too. Once your skillet is hot, there’s no time to pause for prep.
Step 2: Cook the Broccoli
Heat one tablespoon of olive oil in a large skillet over high heat. You want the oil to shimmer. Add the broccoli florets and cook them for about 4-5 minutes.
Toss them often for a beautiful, slight char while keeping them tender-crisp. Then, scoop them onto a plate and set aside.
Step 3: Sear the Beef
Add the remaining oil to the now-empty, still-hot skillet. Lay your beef slices in a single layer—don’t crowd them. Let them sear, untouched, for a full minute to develop color.
Then, flip and cook for just another minute. It will cook quickly, and a little pink is perfect here.
Step 4: Bring It All Together
Return the cooked broccoli to the skillet with the beef. Give your sauce one final whisk and pour it over everything.
Stir constantly, and in just 1-3 minutes, you’ll watch the sauce bubble and thicken into a gorgeous glaze. Immediately remove it from the heat, and you’re done.
The Perfect Sidekick: Serving Ideas
This dish is wonderfully versatile when it comes to what you serve it with. The classic choice is always a winner, but don’t be afraid to mix it up.
Steamed jasmine or basmati rice is my go-to, as it soaks up every last drop of that incredible sauce. For a change, try it over lo mein noodles or even zucchini noodles for a lighter option.
A final sprinkle of sesame seeds adds a delightful little crunch and makes it look just like it came from a professional kitchen.
Tips
- Freeze your ginger! Keep a knob of fresh ginger in the freezer, then grate it frozen—it’s infinitely easier and lasts for months.
- Use high heat faithfully. A very hot skillet is essential for getting a good sear and for the cornstarch to activate and thicken the sauce properly.
- If your sauce thickens too much, no worries. A small splash of water will thin it right back out to your desired consistency.
- Always taste before adding extra salt. The soy sauce brings plenty of savory flavor on its own.
Storing Your Leftovers
Any leftovers will keep beautifully in the fridge for 3 to 4 days when stored in a sealed container. I recommend storing the beef and broccoli separately from any rice or noodles you’ve made.
Reheat gently in a saucepan with a tiny splash of water to loosen the sauce. The microwave works, too, though the broccoli will soften a bit more. You can even freeze it for a future quick meal.
Beef and Broccoli Recipe (30 Minutes!)
Description
This easy beef and broccoli recipe has an addictive sauce that’s super quick to make from scratch! It rivals even the best takeout, yet it’s way more affordable, healthier, and ready in just 30 minutes.
ingredients
For the Stir Fry
For the Sauce
Instructions
-
Prep everything ahead of time as the actual cooking part goes very quickly. To prep the steak, trim off any fat and slice it across the grain into very thin bite-size pieces. Add the sauce ingredients to a bowl and whisk together thoroughly.
-
Add 1 tablespoon of the olive oil to a large skillet over high heat. Let the pan heat up for a few minutes (oil should be shimmering).
-
Add the broccoli and cook for 4–5 minutes, tossing/stirring often (it'll be tender-crisp). Transfer it to a plate.
-
Add the remaining tablespoon of olive oil to the skillet. Add the beef in a single layer (just sort of "sprinkle" it into the pan ensuring it's spread out a bit) and don't touch it for a minute. Stir/flip it with cooking tongs and cook it for another minute or so. It cooks fast and will easily overcook and become tough. Leaving it a bit rare at this stage is ideal.
-
Add the broccoli back to the pan and pour the sauce in. Stir/toss until coated and the sauce has thickened (about 1–3 minutes). Take the skillet off the heat and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 16gg25%
- Saturated Fat 4gg20%
- Trans Fat 0gg
- Cholesterol 65mgmg22%
- Sodium 1150mgmg48%
- Potassium 780mgmg23%
- Total Carbohydrate 30gg10%
- Dietary Fiber 3gg12%
- Sugars 15gg
- Protein 29gg58%
- Calcium 6 mg
- Iron 25 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Broccoli Tip: Cut florets small (3–4 cups from 1 lb broccoli) for even, fast cooking.
- Sesame Oil: Use toasted sesame oil from the Asian aisle—it’s darker and more aromatic than regular sesame oil.
- Ginger Hack: Keep fresh ginger in the freezer—it’s easier to grate frozen!
- Serving Suggestion: Serve over jasmine rice (1 cup uncooked for 4 servings). Start rice before cooking beef.
- Sauce Too Thick? Add a splash of water. Not thickening? Your pan may not be hot enough to activate the cornstarch.
