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30-Minute Beef and Broccoli 🥩
This is everything I want from beef and broccoli takeout, made at home in about 30 minutes and one pan. Tender beef, crisp-tender broccoli, and a glossy savory-sweet sauce that grabs onto every bite of rice. It is faster than delivery, costs a fraction, and honestly tastes better because you get to control how saucy and how garlicky it gets. It has earned its spot in our regular rotation.
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Equipment
- 1 Mixing Bowl
- 1 Large Pan
Ingredients
For the Sauce
- 1/2 tsp Ground ginger or 2tsp Fresh ginger, minced
- 4 whole Garlic cloves finely minced
- 1 cup Hot water
- 3/4 cup Low sodium soy sauce
- 3 tbsp Honey or light brown sugar
- 3 tbsp Corn starch Or all-purpose flour
- 1/2 tsp Pepper
- 4 tbsp Sesame oil
- 1 tsp Sriacha Omit for not spicy
For Beef & Broccoli
- 2 tbsp Sesame oil divided
- 1 lb Broccoli (Approx. 2 broccoli heads), cut into florets
- 3 tbsp Water
- 1 lb Shaved beef Or Flank steak, very thinly sliced
Optional Toppings
- green onions
- sesame seeds
Instructions
- In a bowl, combine all ingredients under "For the Sauce". Set aside.
- In a large pan, heat 1 tbsp sesame oil on medium heat.
- Add broccoli and water and cover and cook for about 5 minutes, stirring occasionally. After 5 minutes, remove from the pan.
- In the same pan, add 1 tbsp sesame oil, then shaved beef.
- Cook for 2 minutes on each side until no longer pink.
- Add sauce and simmer on medium-low for 2-3 minutes.
- Add broccoli back and mix.
- If sauce is too thick, add 2-3 tbsp water and mix.
- Top with sesame seeds or green onions.
- Enjoy!
Nutrition
Tips for Making This Recipe
Slice the beef thin against the grain so it stays tender and cooks in just a minute or two over high heat.
Do not overcook the broccoli; you want it bright green and crisp-tender, not soft, so add it toward the end.
Mix the sauce with the cornstarch before it goes in the pan so it thickens into that glossy coating without lumps.
Cook over high heat and keep things moving so everything sears instead of steaming.
Frequently Asked Questions
What is the best beef for beef and broccoli?
How do I get that glossy takeout sauce?
Can I add other vegetables?
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Shop What I Used
A few recipe-appropriate kitchen tools that make this one easier:
- A large wok or deep skillet
- A sharp knife for thin slicing
- Small bowls for prepping the sauce
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