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About This Recipe
Who doesn’t love beef and broccoli? It’s a classic dish that brings all the comforts of takeout right to your kitchen at home and is a guaranteed family favorite. I love making this meal because it’s sweet, savory and so filling. This meal is high in protein, fiber and tons of vitamins and minerals.
Fun fact? The flank steak is packed with tons of B vitamins and iron (which is essential for energy) and broccoli is high in vitamin C which actually boosts the absorption of iron. They’re seriously a match made in heaven! So not only is this meal delicious, but it’s extremely nutritious!
Plus, we make this meal even healthier using a few healthier swaps than your classic take out. By using a leaner cut of beef we cut down on the fat and increase protein, while using a low-sodium soy sauce helps eliminate excess sodium from this meal.
I love serving this broccoli beef recipe with white or brown rice for a classic meal but another great option is serve with cauliflower rice or in lettuce wraps for less carbs. Not only is this meal delicious, but it stores and reheats great for several days so it’s an ideal recipe for meal prep.
And if you’re looking for more ways to recreate your favorite chinese restaurant takeout recipes at home, check out my Healthy Sesame Noodles with Chicken and Broccoli, Chicken Lettuce Cups or Salmon Poke Bowl!
Why You’ll Love This Easy Steak and Broccoli Recipe
- A 25 minute meal that’s perfect for busy weeknights or meal prep.
- The best quick & easy meal full of asian-inspired flavors that the whole family will love.
- Made with staple ingredients found at the local grocery store. No specialty stores required!
- A savory and filling meal that’s WAY healthier than take out!
- Can be served with rice, cauliflower rice or wrap in lettuce cups.
- Flank steak
- Broccoli
- Oil – I used both olive oil and sesame oil
- Garlic – I used frozen cubes but you can also use fresh garlic
- Low sodium soy sauce
- Brown sugar
- Cornstarch – can also use arrowroot powder
- Cooked rice – optional for serving
- Sesame seeds – for garnishing
- Swap the brown sugar for honey! You can sub the brown sugar for honey or maple syrup for a natural sweetener option.
- Ground beef! You can sub the flank steak for lean ground beef, sirloin steak or any other cut of beef you prefer. You can also use chicken if you aren’t a fan of beef.
- Extra veggies! Looking for extra volume? Add some snow peas, snap peas, bell peppers or cauliflower to this dish.
- Low carb option! Sub the cooked white rice for cauliflower or zucchini rice. You can also wrap your steak and broccoli in lettuce cups like my Healthy Chicken Lettuce Cups.
- Gluten-free! To make this recipe gluten-free, use gluten-free soy sauce or sub for coconut aminos.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. In a small bowl, combine the minced garlic, hot water, soy sauce, brown sugar, cornstarch and sesame oil.
2. Whisk to combine and set aside.
3. Add 1/2 Tbsp of olive oil and set to medium-high heat. Add the broccoli and cook for 5-6 minutes, or until it begins to soften. Then remove from the skillet and set aside (skip this step if using frozen broccoli).
4. Add the remaining 1/2 Tbsp of olive oil to the skillet. Add steak and cook at medium-high heat for 2-3 minutes until no longer pink.
5. Pour the sauce over the beef and bring the sauce to a light simmer.
6. Add broccoli back to the skillet.
7. Toss everything to combine and continue to cook for about 5 minutes or until the sauce begins to thicken.
8. Serve with rice and sprinkle with sesame seeds to serve. Enjoy!
How To Slice Flank Steak
- Freeze your beef. Place the steak in the freezer for up to 30 minutes before slicing. This allows for easier uniform slicing.
- Cut across the grain. Look at the flank steak as a whole and determine which direction the muscle fibers are running. Then line your knife up perpendicularly (your knife should make a T with the fibers, so that you’ll be cutting through the fibers, not parallel to them) and slice.
- Slice your steak in thin strips. Slicing flank steak in thin strips cuts through the tough fibers helping you get a more tender, easier-to-eat bite of meat.
- Use a sharp knife. Using a sharp knife helps ensure the cleanest cut of beef.
What kind of beef works best?
Any good cuts of beef will work for this recipe. I like to use flank steak but you can also use sirloin, rib-eye, flat iron steak or skirt steak. Just be sure to cut your steak in thin slices to ensure optimal tenderness.
How do I slice the steak correctly?
Slice against the grain (knife should make a “T” with the grain lines) not parallel with it. Then cut your large strips into thin slices about 1/4 inch thick. Slicing flank steak this way cuts through those tough fibers which results in an easier-to-chew, more tender bite of steak.
Does this steak and broccoli recipe reheat well?
Yes, I love eating leftovers of this steak and broccoli recipe. Just store any leftovers in an airtight container in the fridge for 3-4 days. To reheat, place leftovers in a microwave-safe dish, cover and reheat for 1-2 minutes (or until heated through).
Can I use frozen broccoli for this recipe?
Yes you can use frozen or fresh broccoli for this recipe. If using frozen, just microwave broccoli as instructed and add into your beef mixture at the end.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
One Skillet Steak and Broccoli (25-Minutes)
Ingredients
- 1 lb. flank steak sliced very thin
- 12- oz. broccoli florets (340g)
- 1 Tbsp olive oil (15g) divided
- Cooked rice optional for serving
- Sesame seeds for garnishing
For the sauce:
- 3 garlic cloves minced – I used frozen
- 1/2 cup hot water (120g)
- 1/3 cup low sodium soy sauce (80g)
- 3 Tbsp brown sugar (36g)
- 2 Tbsp cornstarch (16g)
- 1 Tbsp sesame oil (15g)
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Instructions
- In a small bowl, combine the minced garlic, hot water, soy sauce, brown sugar, cornstarch and sesame oil. Whisk to combine and set aside.
- Add 1/2 Tbsp of olive oil and set to medium-high heat. Add the broccoli and cook for 5-6 minutes, or until it begins to soften. Then remove from the skillet and set aside (skip this step if using frozen broccoli).
- Add the remaining 1/2 Tbsp of olive oil to the skillet. Add steak and cook at medium-high heat for 2-3 minutes until no longer pink.
- Pour the sauce over the beef and bring the sauce to a light simmer.
- Add broccoli back to the skillet. Toss everything to combine and continue to cook for about 5 minutes or until the sauce begins to thicken. Serve with rice and sprinkle with sesame seeds to serve. Enjoy!
Notes
- Freeze your beef. Place the steak in the freezer for up to 30 minutes before slicing. This allows for easier uniform slicing.
- Cut across the grain. Look at the flank steak as a whole and determine which direction the muscle fibers are running. Then line your knife up perpendicularly (your knife should make a T with the fibers, so that you’ll be cutting through the fibers, not parallel to them) and slice.
- Slice your steak in thin strips. Slicing flank steak in thin strips cuts through the tough fibers helping you get a more tender, easier-to-eat bite of meat.
- Use a sharp knife. Using a sharp knife helps ensure the cleanest cut of beef.
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
