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Beef and Broccoli (30 Minutes!)

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 343 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 pound flank steak
  • 2 tablespoons olive oil divided
  • 3-4 cups broccoli florets see note
Sauce ingredients:
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup water
  • 1/2 teaspoon apple cider vinegar or rice vinegar
  • 1/2 teaspoon toasted sesame oil see note
  • 1/4 cup (packed) brown sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon grated fresh ginger
  • 4 cloves garlic minced
  • 1/4 teaspoon crushed red pepper flakes or more, to taste

Instructions

    Cup of Yum
  1. 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.
  2. 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).
  3. Add the broccoli and cook for 4-5 minutes, tossing/stirring often (it'll be tender-crisp). Transfer it to a plate.
  4. 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.
  5. 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.

Notes

  • See blog post for more flank steak tips and step-by-step photos if you need more info.
  • Cut the broccoli into fairly small florets so they cook fast and more evenly. One pound of broccoli typically yields 3-4 cups once cut into florets. 
  • If the sauce becomes too thick, simply thin it out with a splash of water.
  • You will find toasted sesame oil in the Asian foods aisle of the grocery store (I sometimes see it labeled as "pure" sesame oil). It's darker in color and tastes different than regular sesame oil. It's a flavor enhancer and has quite a strong taste. 
  • Fresh ginger is way easier to grate when frozen! I always keep some fresh ginger in the freezer (in a ZipLoc) and I use my Microplane grater/zester to easily grate it. 
  • I love to serve this recipe with rice, but that's totally optional! I typically measure out 1 cup of uncooked rice to serve 4, but feel free to make as much rice as you normally do. Start the rice before the beef so that it's ready at the same time.
  • This recipe is also in the Salt & Lavender: Everyday Essentials cookbook.

Nutrition Information

Calories 343kcal (17%) Carbohydrates 26g (9%) Protein 29g (58%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Cholesterol 68mg (23%) Sodium 1239mg (52%) Potassium 750mg (21%) Fiber 2g (8%) Sugar 15g (30%) Vitamin A 463IU (9%) Vitamin C 62mg (69%) Calcium 84mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 343

% Daily Value*

Calories 343kcal 17%
Carbohydrates 26g 9%
Protein 29g 58%
Fat 14g 22%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Cholesterol 68mg 23%
Sodium 1239mg 52%
Potassium 750mg 16%
Fiber 2g 8%
Sugar 15g 30%
Vitamin A 463IU 9%
Vitamin C 62mg 69%
Calcium 84mg 8%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.