If your weeknights are busy but you still want something hearty and satisfying, this Skillet Beef and Broccoli delivers. It’s fast, full of flavor, and made with simple ingredients you probably have on hand. The sauce is savory with a touch of sweetness, the beef is tender, and the broccoli stays crisp-tender.
Serve it over rice, noodles, or cauliflower rice for an easy dinner that feels like takeout—but fresher and lighter.
What Makes This Special
This recipe uses one skillet, so cleanup is simple. The marinade doubles as the base for the sauce, which means fewer steps and more flavor. A quick cornstarch coating on the beef helps it brown nicely and gives the sauce that glossy, silky finish.
You can easily tailor the heat, sweetness, and veggie mix to your taste. Most of all, it’s reliable: juicy beef, crisp broccoli, and a sauce that clings to every bite.
What You’ll Need
- 1 pound flank steak or sirloin, thinly sliced against the grain
- 3 cups broccoli florets, cut into bite-size pieces
- 2 tablespoons neutral oil (canola, avocado, or grapeseed), divided
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground)
- 2 green onions, sliced (optional, for garnish)
- Sesame seeds (optional, for garnish)
For the Marinade and Sauce:
- 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons oyster sauce (or hoisin for a sweeter profile)
- 2 tablespoons brown sugar (adjust to taste)
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 tablespoon cornstarch (plus 1 extra teaspoon, divided use)
- 1/2 teaspoon sesame oil
- 1/4–1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 1/3 cup water or low-sodium beef broth
To Serve:
- Cooked white or brown rice, noodles, or cauliflower rice
- Lime wedges (optional, for brightness)
How to Make It
- Slice the beef. Freeze the steak for 15–20 minutes to firm it up. Slice thinly against the grain.
Place in a medium bowl.
- Make the marinade/sauce base. In a small bowl, whisk soy sauce, oyster sauce, brown sugar, rice vinegar, 1 tablespoon cornstarch, sesame oil, and red pepper flakes. Pour half over the beef and toss to coat. Reserve the other half in the bowl.
- Add liquid to the sauce. To the reserved sauce, whisk in the water or beef broth and an extra 1 teaspoon cornstarch.
This becomes your stir-fry sauce.
- Prep the broccoli. Rinse and pat dry. Keep pieces uniform for even cooking.
- Sear the beef. Heat 1 tablespoon oil in a large skillet over medium-high until shimmering. Add half the beef in a single layer.
Sear 1–2 minutes per side until browned with a little pink. Transfer to a plate. Repeat with remaining beef, adding oil if needed.
Do not overcook.
- Cook the broccoli. Reduce heat to medium. Add remaining oil if the pan is dry. Add broccoli and a splash of water.
Cover and steam-sauté 2–3 minutes until bright green and crisp-tender. Remove the lid and let any excess moisture cook off.
- Build flavor. Push broccoli to the sides. Add garlic and ginger to the center.
Stir 30 seconds until fragrant, then toss with broccoli.
- Add sauce and beef. Pour the stir-fry sauce into the skillet. Stir until it bubbles and thickens, 30–60 seconds. Return beef and any juices to the pan.
Toss everything to coat and heat through, about 1 minute.
- Finish and serve. Taste and adjust salt, sweetness, or heat. Garnish with green onions and sesame seeds. Serve immediately over rice or noodles with a squeeze of lime if you like.
How to Store
- Refrigerator: Store in an airtight container for up to 4 days.
Keep rice separate to prevent sogginess.
- Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently in a skillet over medium heat with a splash of water to loosen the sauce. Microwave in 30–45 second bursts, stirring between intervals, to avoid overcooking the beef.
Health Benefits
- Protein-rich: Lean cuts like flank or sirloin support muscle repair and help keep you full.
- Fiber and vitamins: Broccoli brings fiber, vitamin C, vitamin K, and folate.
It’s also rich in antioxidants.
- Balanced meal: Paired with whole-grain rice or a veggie base, you get a good mix of protein, fiber, and complex carbs.
- Customizable sodium: Using low-sodium soy sauce and broth keeps salt levels in check without sacrificing flavor.
- Healthy fats: Using a small amount of neutral oil and a touch of sesame oil gives you flavor with minimal saturated fat.
Pitfalls to Watch Out For
- Overcooking the beef: Thin slices cook fast. Sear briefly to keep them tender. If it turns gray and dry, you’ve gone too far.
- Soggy broccoli: Don’t steam too long.
You want crisp-tender, not mushy.
- Overcrowding the pan: Cook beef in batches so it sears instead of steams. This is key for flavor and texture.
- Skipping the cornstarch: It helps with browning and gives the sauce that glossy body. Without it, the sauce can be thin.
- Too salty or too sweet: Taste the sauce before it hits the pan.
Adjust with water, a pinch of sugar, or a splash of vinegar as needed.
Recipe Variations
- Spicy Garlic Beef and Broccoli: Add extra garlic and 1–2 teaspoons chili-garlic sauce or sriracha to the sauce.
- Ginger-Forward: Double the fresh ginger and add a teaspoon of grated orange zest for a bright twist.
- Low-Carb: Swap brown sugar for a zero-calorie sweetener and serve over cauliflower rice or zucchini noodles.
- Extra Veg: Toss in sliced bell peppers, snap peas, mushrooms, or carrots. Add firmer veggies earlier, tender ones later.
- Gluten-Free: Use tamari instead of soy sauce and check your oyster or hoisin sauce labels.
- No Oyster Sauce: Replace with hoisin plus a splash of fish sauce, or use only soy sauce with a bit more brown sugar and a dash of Worcestershire.
- Budget-Friendly: Use chuck steak or top round. Marinate 30–60 minutes to help tenderize and slice extra thin.
- Sesame Beef and Broccoli: Add 1 tablespoon toasted sesame oil at the end and sprinkle generously with sesame seeds.
FAQ
Can I use frozen broccoli?
Yes.
Thaw and pat dry, or cook straight from frozen. If using frozen directly, expect a little extra moisture—let it cook off before adding the sauce so it doesn’t get watery.
What’s the best cut of beef?
Flank steak, sirloin, or flat iron are great. They slice thinly and stay tender with quick cooking.
Always cut against the grain for the best texture.
Do I have to marinate the beef?
A short 10–15 minute marinade helps with flavor and tenderness, but even 5 minutes is helpful. If you have time, 30 minutes in the fridge is ideal.
How do I make it less sweet?
Reduce brown sugar to 1 tablespoon and skip hoisin. Add a splash more vinegar or a squeeze of lime to keep the sauce lively.
Can I make it without cornstarch?
Yes.
Use arrowroot or tapioca starch in the same amount. If avoiding starches entirely, simmer the sauce a bit longer to reduce, though it won’t be as glossy.
What should I serve it with?
Steamed jasmine rice, brown rice, rice noodles, or cauliflower rice all work. For a lighter option, serve over shredded cabbage quickly sautéed with a bit of oil and salt.
How do I keep the beef tender?
Slice thinly against the grain, don’t overcook, and let the pan get hot before searing.
A quick marinade with cornstarch and soy sauce also helps create a tender bite.
Can I make this ahead?
Yes. Slice and marinate the beef, mix the sauce, and prep the broccoli up to 24 hours ahead. Cook everything fresh in under 15 minutes when you’re ready to eat.
Wrapping Up
Skillet Beef and Broccoli is the kind of recipe that saves a weeknight.
It’s quick to cook, easy to tweak, and consistently delicious. With tender beef, vibrant broccoli, and a sauce that hits salty-sweet-savory just right, it earns a spot in regular rotation. Keep the ingredients on hand, and you’ll always have a satisfying meal just minutes away.