Beef and Broccoli (20-Minutes)
This Easy Beef and Broccoli recipe is so good it’ll have you skipping take-out altogether. The thinly sliced tender beef is tossed with sautéed vegetables and a sticky stir-fry sauce that’s so good you could lick the pan clean.
Plus, you only need 20 minutes to make this easy one pan dinner recipe. If you love this beef and broccoli recipe, try my Sweet and Sour Chicken or Orange Chicken recipe.
Why You’ll Love This Recipe
Easy to make. You only need one pan and a few simple ingredients to make this delicious beef and broccoli recipe.
Tastes better than take-out. In my opinion, homemade food is always better than take-out and this recipe does not disappoint.
Fresh and flavorful. This combination of fresh ingredients tastes this recipe to the next level.
Comes together quickly. You only need 20-minutes and one pan to pull this dinner together.
Recipe Ingredients
- Steak – You’ll need one pound of flank steak for this recipe. Slice the steak against the grain into thin evenly sized pieces. This allows for quick even cooking. The steak pictured above is strip steak not flank steak. Flank steak works best!
- Oil – You’ll need two tablespoons of avocado oil for this recipe.
- Vegetables – This recipe calls for 3-4 cups of broccoli florets. Small florets work best for quick cooking. You’ll also need to julienne a red bell pepper.
Stir Fry Sauce
- Aromatics – You’ll need minced garlic and minced fresh ginger for this recipe. Make sure to peel the ginger before mincing.
- Broth – This recipe calls for low sodium beef broth.
- Soy Sauce – This recipe calls for low sodium soy sauce. Do not use regular, it will be too salty.
- Cornstarch – You’ll want to mix cornstarch into the sauce to help thicken it.
- Sugar – You’ll need light brown sugar, packed.
- Sesame Oil – This recipe calls for sesame oil. Make sure it is not toasted sesame oil. Toasted sesame oil has a different taste and is primarily used as a finishing oil.
- Garnish – Option to garnish with white sesame seeds and/or sliced green onions.
Variations
Make it spicy. Option to add a pinch of red pepper flakes to the sauce if you like a touch of spice.
Swap the vegetables. You can use thinly sliced yellow onion instead of red bell pepper if you prefer.
Try different garnishes. Sliced green onions, chopped chives, sesame seeds or fresh cilantro would all make great garnishes. Use whatever you enjoy most.
Best Cuts of Beef for Stir Fry
- Flank Steak: This affordable cut of beef is perfect for stir fry. Lean cuts of beef work best because they cook quickly and do not get too greasy in the pan. Slice the flank steak against the grain into long thin strips for quick even cooking.
- Skirt Steak: Similar to flank steak this is a great cut for stir fry as well. It’s tender, flavorful and easy to work with.
- Loin Strip Steak: Trim off an excess fat before thinly slicing this steak. Slice this steak against the grain for optimal tenderness.
- Top Sirloin Steak: This steak can be used for stir-fry but is less common.
- Tenderloin: This is a very expensive cut of beef for stir-fry, so I would probably opt for something else. However, if sliced properly it will melt in your mouth.
How to Slice Beef for Stir-Fry
- Use a cut of beef that’s loose textured and slightly marbled. Flank steak works best in my opinion. Fatty cuts of beef require more cooking time and will accumulate grease in the pan which is undesirable in a stir-fry recipe.
- Loose textured, lean cuts of beef work best because they cook quickly and do not get too greasy in the pan. They also soak up the sauce. Try flank steak for stir-fry recipes.
- Slice the flank steak against the grain into long thin strips for quick even cooking. Angle the knife on its side when slicing so you get nice thin strips.
- Freeze the beef for 30 minutes before slicing. This helps firm up the meat making it easier to slice.
- If using a fatty cut of beef, trim well before slicing.
How to Make Beef and Broccoli
Combine the Sauce
Combine the low sodium soy sauce, low sodium beef broth, sesame oil, cornstarch, minced garlic, minced ginger and light brown sugar in a mixing bowl. Whisk until the sugar dissolves. Set aside.
Sauté the Vegetables
Heat a large sauté pan over medium high heat. Add one tablespoon of the avocado oil. Once hot, add the small broccoli florets and sauté for 2-3 minutes. Next, add the julienned red bell peppers and sauté for 2-3 more minutes. Remove the vegetables from the pan. If you like softer broccoli, add one tablespoon of water to the pan and cover it with a lid. This will help steam the broccoli.
Sear the Beef
In the same pan add the remaining tablespoon of avocado oil. Once hot, add the sliced flank steak to the hot pan in one layer. No overlap. It will cook very quickly so be ready to turn it.
Quickly Assemble
Once you flip the steak, add the sauce mixture to the pan. Once it comes to a light boil, reduce the heat to medium low. The steak will be about ¾ of the way cooked when you add the sauce. Don’t worry, as it will continue cooking. But keep in mind that you do not want to overcook the beef as it can get tough.
Once the sauce begins to thicken, quickly add the vegetables back into the pan and toss until they are well coated in the sauce. If the sauce gets too thick, add a splash of broth. Top everything with sesame seeds, sliced green onions and serve hot.
Frequently Asked Questions
Enjoy over my Lebanese Orzo Rice, Easy Fried Rice, or over a bed or white or brown steamed rice.
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in a pan or in the microwave. Reheat in short intervals and stir regularly to prevent the beef from getting tough.
Yes! You can blanch the broccoli in hot water instead of sautéing. Just make sure it is well dried before adding it to the pan. Also, it will not need a lot of time in the pan since it will be soft.
Yes, just be aware that frozen broccoli will release water, which you’ll need to account for in the sauce.
Other Take-Out Inspired Recipes to Consider Trying
Beef and Broccoli (20-Minutes)
Equipment
- 1 saute pan
Ingredients
Steak and Vegetables
- 1 lb. flank steak, sliced thin, against the grain
- 2 tablespoons avocado oil, divided
- 3-4 cups broccoli florets, small
- ¾ – 1 cup red bell pepper, julienne
Stir-Fry Sauce
- ⅓ cup low sodium soy sauce
- ⅓ cup low sodium beef broth
- 1.5 tablespoons cornstarch
- 3 tablespoons light brown sugar, packed
- 1 tablespoon garlic, mince, about 3-4 cloves
- 2 teaspoons sesame oil
- 1 teaspoon ginger, peel and mince
Instructions
How to Make
Combine the Sauce
- Combine the low sodium soy sauce, low sodium beef broth, sesame oil, cornstarch, minced garlic, minced ginger and light brown sugar in a mixing bowl. Whisk until the sugar dissolves. Set aside.
Sauté the Vegetables
- Heat a large sauté pan over medium high heat. Add one tablespoon of the avocado oil. Once hot, add the small broccoli florets and sauté for 2-3 minutes. Next, add the julienned red bell peppers and sauté for 2-3 more minutes. Remove the vegetables from the pan. If you like softer broccoli, add one tablespoon of water to the pan and cover it with a lid. This will help steam the broccoli.
Sear the Beef
- In the same pan add the remaining tablespoon of avocado oil. Once hot, add the sliced flank steak to the hot pan in one layer. No overlap. It will cook very quickly so be ready to turn it.
Quickly Assemble
- Once you flip the steak, add the sauce mixture to the pan. Once it comes to a light boil, reduce the heat to medium low. The steak will be about ¾ of the way cooked when you add the sauce. Don’t worry, as it will continue cooking. But keep in mind that you do not want to overcook the beef as it can get tough.
- Once the sauce begins to thicken, quickly add the vegetables back into the pan and toss until they are well coated in the sauce. If the sauce gets too thick, add a splash of broth. Top everything with sesame seeds, sliced green onions and serve hot.
4 Comments on “Beef and Broccoli (20-Minutes)”
I didn’t have Sesame Oil so used Avocado Oil for the dish then finished it with a small bit of Toasted Sesame Oil, Sesame Seeds and Green Onion before serving. I only had Dark Brown Sugar so used that instead of the Light. I added some Shaved Carrots along with the Broccoli and Red Peppers. All and all, very delicious and will add it to my dinner rotation. Thank you.
Glad you enjoyed, Ann!
Quick, easy and delicious recipe. I have made it twice now. I used thinly sliced, rolled rib eye steak as we can buy it this way our grocery store. Love that there isn’t a ton of sugar. I will definitely put this in rotation on a regular basis.
So glad you enjoyed, Catherine! Thank you for the review!