About this recipe
This Beef and Broccoli Skillet is a fast, cozy dinner that works when you want something simple but still full of flavor. Thin slices of beef cook quickly, broccoli stays bright and crisp-tender, and the homemade sauce brings everything together in one skillet.
Ingredients
Beef and broccoli
- 1 lb flank steak (thinly sliced against the grain)
- 1 tbsp cornstarch
- 1 tbsp olive oil (or avocado oil)
- 4 cups broccoli florets
- 2 tbsp water
Sauce
- 1/3 cup low-sodium soy sauce
- 1/4 cup beef broth
- 2 tbsp brown sugar
- 3 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 tbsp green onions (sliced, optional)
- 1 tsp sesame seeds (optional)
Equipment
Large Skillet
Mixing Bowl
Whisk
Tongs
Instructions
- 1
Mix the sauce
In a small bowl, whisk together the soy sauce, beef broth, brown sugar, garlic, ginger, sesame oil, and cornstarch until smooth.
- 2
Coat the beef
Pat the sliced beef dry, then toss it with cornstarch until lightly coated. This helps the beef brown and gives the sauce a better texture.
- 3
Cook the broccoli
Heat a large skillet over medium-high heat. Add the broccoli and water, then cover for 2 to 3 minutes until the broccoli is bright green and crisp-tender. Transfer to a plate.
- 4
Sear the beef
Add the oil to the skillet. Cook the beef in a single layer for 2 to 3 minutes per side, working in batches if needed, until browned.
- 5
Add sauce and finish
Return the broccoli to the skillet, pour in the sauce, and toss everything together for 1 to 2 minutes until the sauce thickens and coats the beef and broccoli. Top with green onions and sesame seeds if using.
Tips
- Slice against the grain: Cutting the beef against the grain helps it stay tender instead of chewy.
- Do not crowd the skillet: Cook the beef in batches if needed so it browns instead of steaming.
- Keep broccoli crisp: Only steam the broccoli briefly so it stays bright green and does not turn mushy.
Substitutions
- Use another cut of beef: Sirloin, skirt steak, or thinly sliced steak strips can work instead of flank steak.
- Use frozen broccoli: Frozen broccoli works in a pinch. Thaw and pat it dry first so the skillet does not get watery.
- Make it spicy: Add red pepper flakes, chili garlic sauce, or a little sriracha to the sauce.
Storage
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezer: Freeze in a freezer-safe container for up to 2 months, though the broccoli may soften after thawing. Reheating: Reheat gently in a skillet over medium-low heat or in the microwave until warmed through.
Nutrition
- Serving Size
- Calories
- 385
- Protein
- 34g
- Carbohydrates
- 22g
- Fat
- 18g
- Fiber
- 4g
- Sugar
- 10g
- Sodium
- 780mg
FAQ
Can I use ground beef for beef and broccoli?
Yes. Ground beef works for a quicker version. Brown it first, drain extra grease if needed, then add the broccoli and sauce.
What should I serve with beef and broccoli?
Serve it with white rice, brown rice, noodles, cauliflower rice, or a simple cucumber salad.
How do I keep the beef tender?
Slice the beef thinly against the grain, avoid overcooking it, and cook it in a hot skillet without crowding the pan.
Recipe Card
Beef and Broccoli Skillet
Tender beef and broccoli cooked in a simple savory sauce for an easy weeknight skillet dinner.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Category
- 30 Minute Meals
- Cuisine
- Asian Inspired
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Beef and broccoli
- 1 lb flank steak (thinly sliced against the grain)
- 1 tbsp cornstarch
- 1 tbsp olive oil (or avocado oil)
- 4 cups broccoli florets
- 2 tbsp water
Sauce
- 1/3 cup low-sodium soy sauce
- 1/4 cup beef broth
- 2 tbsp brown sugar
- 3 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 tbsp green onions (sliced, optional)
- 1 tsp sesame seeds (optional)
Instructions
- Mix the sauce: In a small bowl, whisk together the soy sauce, beef broth, brown sugar, garlic, ginger, sesame oil, and cornstarch until smooth.
- Coat the beef: Pat the sliced beef dry, then toss it with cornstarch until lightly coated. This helps the beef brown and gives the sauce a better texture.
- Cook the broccoli: Heat a large skillet over medium-high heat. Add the broccoli and water, then cover for 2 to 3 minutes until the broccoli is bright green and crisp-tender. Transfer to a plate.
- Sear the beef: Add the oil to the skillet. Cook the beef in a single layer for 2 to 3 minutes per side, working in batches if needed, until browned.
- Add sauce and finish: Return the broccoli to the skillet, pour in the sauce, and toss everything together for 1 to 2 minutes until the sauce thickens and coats the beef and broccoli. Top with green onions and sesame seeds if using.
