Beef and broccoli is one of our new favorite inspired-by-takeout dinner recipes. Savory beef and broccoli coated in a thick and delicious sauce with a touch of sweetness and spice. Served over jasmine rice for a complete meal. Absolutely delicious.
The best part is this beef and broccoli recipe is much healthier than your takeout alternative and also really easy to make. And no, healthier does not mean we’re sacrificing an ounce of flavor here—it’s that good. While this dish is great with fresh beef, it’s also a great recipe idea for using up leftover previously cooked beef in the fridge.
Beef and Broccoli Sauce
The sticky sauce is made with soy sauce, garlic, fresh ginger, sriracha, brown sugar, and sesame oil. It’s responsible for the entire dishes’ flavor and brings everything together. I’d argue it’s the most important part of the recipe. I use cornstarch as an additional thickening agent along with brown sugar. It’s important not to skip corn starch your sauce will be too watery.
Fresh ginger is so much better than ground ginger because it packs some serious punch and adds a lot of aromatics to the final dish. Ground ginger is fine to use, but just keep that in mind.
Best Cuts of Beef for Beef with Broccoli
- Flank steak
- Skirt steak
- Flat iron steak
Beef and broccoli are best made with flank or skirt steak. Both cuts are typically on the larger side and come as long flat slabs with definitive graining throughout. Another good option is the flat iron steak.
All three cuts of beef can be incredibly tender and delicious if properly prepared. It’s all in how you slice it. Find the natural grain (muscle fibers) that runs through the steak. It should be really easy to spot. Cut against the grain into long thin strips. From here we can chop it into bite-sized pieces. This allows the beef to effortlessly pull apart. If you slice with the muscle fibers it will be very hard to bite (science).
As a side note, this recipe can be made with virtually ANY cut of beef, assuming you prepare it properly. There’s no harm in using sirloin or ribeye, for example, they’re just typically more expensive and best saved for grilling and enjoying whole. That said, this is a great recipe to use up leftover steak in the fridge!
Steaming the Broccoli
The broccoli is prepared on the stovetop in a skillet for about 5 minutes to tenderize. You don’t want raw broccoli by any standards however a little snap is just what the doctor ordered. I like to cook broccoli with a little water to help steam it and prevent charring/burning. If you have a cover for your skillet or pan, it will speed the process up further however it’s not necessary.
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Easy beef and broccoli bowl made with flank steak and broccoli. Stir-fried in a simple and delicious homemade sauce and served over white rice.
- 1 pound flank, skirt, or flat iron steak, thinly sliced against the grain
- 4 cups small broccoli florets (about 1 head)
- 1 1/2 cups uncooked jasmine or white rice
- 1 chopped green onion
- 1–2 tablespoons canola/vegetable
- 1 tablespoon sesame seeds for garnish
- Salt and pepper, to taste
Beef and broccoli sauce
- 1/2 cup warm/hot water
- 1/4 cup low-sodium soy sauce
- 3 tablespoons packed light brown sugar
- 2 garlic cloves, minced
- Rounded tablespoon corn starch
- 1 tablespoon sesame oil
- 1/2 teaspoon sriracha
- 1/2 teaspoon ground ginger (or 1 teaspoon freshly grated ginger)
- Combine all sauce ingredients in a small bowl starting with the water and sugar first. Whisk to combine. Set aside. Sauce can be made ahead and stored in the fridge.
- Thinly slice the steak into 1/4-inch thick strips against the grain. This part is very important for tenderness. Cut strips into 2-inch bite-sized pieces.
- Cook rice according to the directions on the package.
- Meanwhile, bring skillet to medium heat. Add 1/2 cup water and broccoli. Cook broccoli, tossing occasionally until just starting to tenderize, about 5 minutes. The water helps steam the broccoli and prevents burning. If the water evaporates, add a splash more. Broccoli should not be raw but still a little snappy.
- Transfer broccoli to a bowl and add oil to the skillet. Add steak in a single layer and season liberally with pepper and a pinch of salt. Cook for about 1-2 minutes per side or until no longer pink.
- Add sauce to the skillet and bring to a simmer. As soon as it bubbles, reduce the heat to low and let thicken, about 1-2 minutes. Add broccoli and toss with the steak until everything is coated. If sauce gets too thick add a little warm water. Top with green onion and sesame seeds. Serve over white rice.
Look for the natural graining in the steak and cut against the grain. If you cut with the grain, flank/skirt steak will be very tough to chew through. The graining will be a little easier to find in flank/skirt steak.
- Serving Size: 1 1/2 cups with rice
- Calories: 614
- Sugar: 8.5g
- Sodium: 701mg
- Fat: 17.8mg
- Saturated Fat: 4.8g
- Carbohydrates: 72g
- Fiber: 5.9g
- Protein: 40.1g
- Cholesterol: 62mg
Keywords: Beef and broccoli bowl