Beef and Broccoli recipe – this hearty Asian dish is made with tender strips of hearty steak and nutritious, fresh steamed broccoli, then it’s finished with delicious sweet and savory sauce. It’s a recipe everyone can agree on and one everyone will look forward to after a long day!
Beef and Broccoli
This beef and broccoli recipe is perfect for those nights when you’re craving Chinese, but can’t really justify another night of takeout. All the fresh ingredients and the homemade sauce take this go-to takeout dish to a whole new level.
Once you try even a single bite, you’ll wonder why you ever waited so long to just make your own. Whip up a batch in no time with a list of easy ingredients and easy to follow instructions. And did I mention it’s all cooked in one pan?
Serve it up atop at freshly cooked rice (I recommend jasmine rice or brown rice) to pair with the extra sauce. Then eat it with chopsticks of course, because Chinese food just tastes better eaten this way, right?
What Ingredients go Into Beef and Broccoli?
- Flank steak – a quick cooking meat that’s perfect for beef and broccoli.
- Soy sauce – the base of the sauce that will bring out all the flavors in dish. Low-sodium soy sauce can be substituted for a less salty dish.
- Cornstarch– don’t skip this ingredient. It’s vital for thickening the sauce.
- Low-sodium chicken broth – this is used to create more sauce. Unsalted will work well too.
- Honey – gives the sauce a hint of sweetness.
- Rice vinegar – adds a light tang in the background.
- Toasted sesame oil – a little goes a long way with this ingredient, so don’t add too much.
- Vegetable oil – any neutral flavored cooking oil with a high smoking point will work.
- Green onions – here I like to use mostly the white and light portion as it has more flavor than the green.
- Garlic and Ginger – don’t try to substitute these, they add a lot of flavors that won’t be the same without them.
- Broccoli florets – use fresh, not frozen florets for best flavor and texture.
- Water – water helps steam the broccoli to give it that tender texture.
- Sesame seeds and or red pepper flakes – these are optional for sprinkling on top for a little extra texture and heat.
How to Make Beef and Broccoli:
- Slice steak and marinate briefly to tenderize: cut flank steak into 2-inch wide strips with the grain then sliced into thin 1/4-inch thick pieces against the grain. Mix 1 tsp cornstarch with 1 Tbsp soy sauce and toss with steak, let rest 15 minutes.
- Prepare sauce: in a mixing bowl whisk together 2 Tbsp soy sauce with 1 1/2 Tbsp cornstarch. Stir in chicken broth, honey, rice vinegar and sesame oil, set aside.
- Dry and sear steak pieces: heat 1 Tbsp oil in a 12-inch non-stick skillet over medium-high heat. Dab steak pieces dry with paper towels.
- Scatter half of the steak across pan then let cook until browned on bottom, about 1 to 1 1/2 minutes, flip and cook opposite side until browned on bottom, about 1 to 1 1/2 minutes. Transfer to a plate leaving oil in pan (if needed add in a little more oil) and repeat with remaining half of steak.
- Saute aromatics: heat remaining 1 Tbsp oil in skillet over medium-high heat, add green onions, garlic and ginger, saute 30 seconds.
- Steam broccoli: toss in broccoli and water, reduce heat slightly, cover and let steam until tender crisp, tossing occasionally, about 4 – 5 minutes.
- Add sauce mixture and cook just until thickened: whisk soy sauce mixture once more then pour into skillet. Cook and toss until sauce has thickened, about 1 minute.
- Toss in steak, serve warm over rice if desired garnished with sesame seeds or red pepper flakes.
Do I Have To Use Flank Steak For Beef and Broccoli?
Flank steak is my personal favorite because it’s flavorful and it’s not as pricey as other cuts. With that being said, you by no means have to use flank steak to make an amazing beef and broccoli recipe.
There are several other steaks that will work great for this recipe. You can try flank steak, skirt steak, hanger steak, or even sirloin steak are all great options.
Can You Make Beef and Broccoli In A Slow Cooker?
Yes, I have a Slow Cooker Beef and Broccoli recipe HERE.
Tips for The Best Beef and Broccoli
- Cut the steak strips against the grain. Cutting any other way will leave you with a tough rubbery steak that no one will enjoy. For a great tutorial, check out this video on How to Slice Flank Steak.
- Don’t skip marinating the steak in soy sauce and cornstarch mixture. Though it’s only 15 minutes this really does help tenderize the meat (as flank steak is a tough cut of meat). I’ve tried skipping before and it doesn’t come out nearly as tender.
- Cook beef in batches. This allows space for beef to brown rather overcrowding in one batch which can just end up steaming the beef.
- Don’t cook broccoli too long or water in the broccoli will break down and thin the sauce. Broccoli should be bright green and just tender in the end.
- Portion out any leftovers into single serving size airtight containers for an easy meal prepped lunch the next day.
More Delicious Asian Recipes To Try!
- Asian Lettuce Wraps
- Chicken and Broccoli Stir Fry
- Chicken Chow Mein
- Chicken Fried Rice
- Chinese Orange Chicken
- Sweet and Sour Chicken
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Beef and Broccoli
- 1 lb flank steak
- 3 Tbsp soy sauce, divided
- 1 1/2 Tbsp + 1 tsp cornstarch, divided
- 2/3 cup low-sodium chicken broth
- 3 Tbsp honey
- 1 1/2 tsp rice vinegar
- 1 tsp toasted sesame oil
- 2 Tbsp vegetable oil or light olive oil, divided
- 1/2 cup chopped green onions, white and light green portion
- 1 Tbsp minced garlic (3 cloves)
- 2 tsp peeled and minced fresh ginger
- 4 cups small broccoli florets
- 1/3 cup water
- Sesame seeds and or red pepper flakes, for serving (optional)
- Cut flank steak into 2-inch wide strips with the grain then sliced into thin 1/4-inch thick pieces against the grain.
- In a medium mixing bowl whisk together 1 Tbsp soy sauce with 1 tsp cornstarch. Toss steak strips with soy sauce mixture, let rest 15 minutes while you chop and prepare remaining ingredients.
- In a mixing bowl whisk together 2 Tbsp soy sauce with 1 1/2 Tbsp cornstarch. Stir in chicken broth, honey, rice vinegar and sesame oil, set aside.
- Heat 1 Tbsp oil in a 12-inch non-stick skillet over medium-high heat. Dab steak pieces dry with paper towels*.
- Scatter half of the steak across pan then let cook until browned on bottom, about 1 1/2 minutes, flip and cook opposite side until browned on bottom, about 1 to 1 1/2 minutes. Transfer to a plate leaving oil in pan (if needed add in a little more oil) and repeat with remaining half of steak.
- Heat remaining 1 Tbsp oil in skillet over medium-high heat, add green onions, garlic and ginger, saute 30 seconds. Toss in broccoli and water, reduce heat slightly, cover and let steam until tender crisp, tossing occasionally, about 4 - 5 minutes.
- Whisk soy sauce mixture once more then pour into skillet. Cook and toss until sauce has thickened, about 1 minute (careful not to cook too long or moisture in broccoli will break down into sauce and thin it).
- Toss in steak, season with a little more soy sauce if needed. Serve warm over rice if desired garnished with sesame seeds or red pepper flakes.
- *You can return to cutting board to dab dry or toss and dab and toss and dab in the bowl. This helps meat brown better if it has a dry exterior.
- Tip: if flank steak is more than 1-inch thick, pound with the flat side of a meat mallet to flatten slightly.
- Low-sodium soy sauce and unsalted chicken broth can be used to reduce sodium in recipe.
- Brown sugar can be used in place of honey if that is what you have on hand, use 4 Tbsp since honey is sweeter per volume.