This beef and broccoli recipe brings tender beef, crisp broccoli, and a rich, savory sauce together in a single skillet — ready in 30 minutes and easier than takeout.

Ingredient Notes

Steak: Use flank steak or sirloin, sliced thinly against the grain to keep it tender. Flat iron or skirt steak also work well. For easier slicing, place the beef in the freezer for about 15 minutes beforehand.

Broccoli: Fresh broccoli gives the best crisp-tender bite, but thawed frozen broccoli can be substituted.

Sauce: A blend of brown sugar, garlic, ginger, soy sauce, and a touch of sesame oil creates the classic savory-sweet flavor. Cornstarch thickens it up.

Variations: Add sliced bell peppers, mushrooms, snap peas, or onions for extra vegetables. Swap broccoli for broccolini, or use chicken or pork instead of beef. Skip the chili flakes for a milder, kid-friendly version.

Tips for Best Results

  • Slice the beef as thinly as possible for the most tender texture
  • Do not crowd the pan — overcrowding causes the beef to steam rather than brown
  • Re-whisk the sauce right before adding it, as the cornstarch settles quickly
  • Add a splash of water and cover briefly if the broccoli needs help softening
  • Double the sauce and simmer until slightly thickened if you want more to spoon over rice

Ingredients (Serves 4)

  • 1 pound flank steak, sirloin, flat iron, or skirt steak
  • 1 tablespoon vegetable oil, plus more as needed
  • 4 to 6 cups broccoli florets, bite-sized
  • 3 cloves garlic, minced
  • 1½ teaspoons ginger paste or fresh minced ginger
  • 2 green onions, thinly sliced, whites and greens separated
  • Sesame seeds, optional

For the Sauce

  • ¾ cup water
  • ½ cup low-sodium soy sauce
  • ⅓ cup brown sugar
  • 2½ tablespoons cornstarch
  • 2 teaspoons toasted sesame oil
  • ¾ teaspoon chili flakes

Instructions

Slice the steak very thinly across the grain. In a small bowl, whisk together the water, soy sauce, brown sugar, cornstarch, sesame oil, and chili flakes. Set aside.

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Cook the beef in two batches to avoid crowding, browning each batch before setting aside. Cook the broccoli, garlic, and ginger in the same pan, adding a splash of water and covering briefly if needed to soften the broccoli. Return the beef to the pan, re-whisk the sauce, and pour it in. Toss everything together and cook until the sauce thickens. Serve over rice or noodles, topped with green onions and sesame seeds.

Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat in a skillet over medium heat with a splash of water, or microwave in short bursts.

Total Time: 30 minutes | Prep: 10 minutes | Cook: 20 minutes | Servings: 4

Source: One-Pan Beef and Broccoli with a Savory Homemade Sauce