Easy 20-Minute Beef and Broccoli

Why spend $20 and wait 45 minutes for delivery when you can make restaurant-quality Beef and Broccoli in your own kitchen in just 20 minutes? This recipe yields incredibly tender beef, perfectly crisp-tender broccoli, and a sauce so glossy and flavorful you’ll want to drink it with a spoon.

Love this? You should also try our Creamy Tuscan Tortellini Soup!

Why You’ll Love This Recipe

• Lightning Fast: Once you start cooking, this meal is done in under 10 minutes. It’s the ultimate weeknight dinner!
• Healthier Than Takeout: By making it at home, you control the sodium and sugar levels, and there are no hidden MSG or artificial preservatives.
• The Sauce: The combination of fresh ginger, garlic, and sesame oil creates an incredibly authentic, deeply savory flavor profile.

The Secret to Tender Beef

The biggest complaint people have when making stir-fry at home is tough, chewy meat. To guarantee melt-in-your-mouth beef, you must slice it against the grain. Look at your flank steak and notice the direction the long muscle fibers are running. You want to cut perpendicular (across) those lines, slicing the meat as thinly as possible. For even easier slicing, place the steak in the freezer for 15 minutes before cutting to firm it up! Lastly, make sure your wok or skillet is screaming hot before adding the beef so it sears rather than steams.

Easy 20-Minute Beef and Broccoli

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

Main

• 1 lb Flank steak, thinly sliced against the grain
• 4 cups Broccoli florets
• 2 tbsp Vegetable oil
• 1/2 cup Beef broth (low sodium)
• 1/3 cup Soy sauce (low sodium)
• 2 tbsp Brown sugar
• 1 tbsp Sesame oil
• 3 cloves Garlic, minced
• 1 tbsp Fresh ginger, grated
• 1 tbsp Cornstarch

Method

 

Main

1. In a small bowl, whisk together the beef broth, soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and cornstarch until completely smooth. Set aside.
2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the broccoli florets and 2 tablespoons of water. Cover and steam for 3 minutes until crisp-tender. Remove the broccoli to a plate.
3. Add the remaining 1 tablespoon of vegetable oil to the hot wok. Add the thinly sliced flank steak in a single layer. Sear for 1-2 minutes per side until browned.
4. Return the cooked broccoli to the wok with the beef.
5. Give the sauce mixture a quick stir (the cornstarch will have settled) and pour it over the beef and broccoli.
6. Toss everything together over medium-high heat for 1-2 minutes until the sauce bubbles and thickens into a glossy glaze.
7. Serve immediately over hot jasmine rice or noodles!