This easy beef and broccoli recipe is an all time takeout-inspired favorite! It's ready in only 20 minutes and uses THE BEST flavorful sticky sauce.
Dietary Note: this recipe is naturally dairy free and paleo friendly. It can be made gluten free by swapping out the soy sauce for coconut aminos.
About This Recipe
For when you're craving takeout at home, this beef and broccoli is a no-brainer go-to. It's super simple: it cooks in 1 pan, is ready in less than 30 minutes, and can be served plain or with white rice.
This is the type of recipe that you'll want to save and make again and again... Not only is it an easy + quick weeknight dinner, it can also be made as meal prep. Pack your beef and broccoli with rice or noodles and you'll have healthy lunches ready for your week.
Beef & Broccoli Ingredients
- 1 pound flank steak
- 2 tablespoons olive oil
- 4 - 5 cups broccoli florets
- ½ cup low sodium soy sauce or Tamari sauce
- ¼ cup honey
- 3 cloves garlic
- 2 tablespoons rice vinegar
- 1 teaspoon sriracha
- 1 teaspoon ground ginger
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 tablespoon cornstarch
How to Make Beef & Broccoli
Step 1: Mix the sauce
In a medium bowl, stir together the ingredients for the sauce: soy sauce, honey, garlic, rice vinegar, sriracha, ginger, black pepper, and red pepper flakes. Set aside.
Step 2: Cook the beef
In a large skillet over medium high heat, add 1 tablespoon of oil. Once hot, add the steak and cook for 3 - 4 minutes on each side, until browned. Set aside and drain any excess grease from the pan.
Step 3: Cook the broccoli
Add ¼ cup water to the pan over medium high heat. Once hot, add the broccoli. Cover and cook for 3 - 5 minutes, until tender. Add more water if needed. Stir occasionally. Set aside and drain any remaining water.
Step 4: Cook the sauce
Pour the sauce into the pan, bring it to a boil and then reduce the heat until the sauce is simmering gently. Make a cornstarch slurry by mixing 1 tablespoon cornstarch with 1 tablespoon of water and pour it into the pan. Simmer for 3 - 4 minutes, until thickened.
Step 5: Add beef & broccoli
Stir in the beef and broccoli and cook an additional 1 - 2 minutes, until heated through.
Step 6: Serve
Serve immediately, optionally over white rice and garnished with green onions and sesame seeds.
- Beef: flank steak is most popular for this recipe, but you could also use thinly sirloin or skirt steak.
- Soy sauce: substitute Tamari sauce or coconut aminos to make this recipe gluten free.
- Honey: swap out honey for your favorite sweetener: maple syrup, brown sugar or coconut sugar.
- Cornstarch: arrowroot powder or tapioca starch can be substituted.
- Ginger: substitute ground ginger with 1 teaspoon fresh grated ginger.
Store any leftovers by letting them cool and then saving them in an airtight container in the fridge for up to 3 - 4 days.
Frequently Asked Questions
To cut flank steak for this recipe (or any stir fry), slice it in thin (about ¼" thick) strips against the grain.
To find the grain, look for the direction that the muscle fibers run in the meat. You'll want to cut against (perpendicular) instead of parallel to these.
For a more in-depth explanation, here's a quick video.
And a tip to make slicing easier: freeze your beef for 30 minutes before cutting. This will harden it slightly.
Flank steak is most popular. Similar cuts that would also work include sirloin or skirt steak.
You can serve beef and broccoli plain or with rice or noodles. Any type of rice would work (long grain jasmine rice is our favorite). And for noodles, flat stir fry noodles or any rice noodle works best.