Sleep has been scarce in our house lately — if you missed my recent baby update, our little one has been waking often and it’s left me exhausted. Because cooking has felt like a big effort some nights, I’ve been leaning on quick dinners. This Easy Beef and Broccoli is one of those speedy meals that my husband and I both loved, and it’s become a go-to when I need something simple, satisfying, and fast.
This recipe comes together in under 30 minutes. The most time-consuming step is slicing the flank steak thinly; to save time on busy weeknights I sometimes slice the steak the night before. The sauce is straightforward — beef broth, soy sauce, a bit of brown sugar, rice vinegar, and aromatics — and the steak cooks quickly when cut thin.
The dish finishes fast: the sauce thickens with a little cornstarch and the broccoli is tossed in at the end so it stays bright and crisp-tender. I usually serve this over rice, but it’s equally good over noodles or even a bed of extra veggies for a lower-carb option. It’s flavorful, easy, and perfect for a weeknight when you want something that tastes like takeout without the wait.
Easy Beef and Broccoli
15 minutes
20 minutes
35 minutes
Make your own takeout at home with this simple Beef and Broccoli — flavorful, quick, and lighter than many restaurant versions.
Ingredients
- 1 pound flank steak, trimmed and thinly sliced
- Salt to taste
- 2 tablespoons olive oil
- 1/2 cup beef broth
- 1/2 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons light brown sugar
- 2 garlic cloves, minced
- 1/2 teaspoon ground ginger
- 2 tablespoons water
- 2 tablespoons corn starch
- 4 cups broccoli florets
Instructions
- Heat the olive oil over medium heat in a large non-stick skillet. Add the sliced flank steak, season with salt, and cook for about 3–4 minutes, then flip each slice and continue cooking until lightly browned, another 3–4 minutes.
- While the steak cooks, whisk together the beef broth, soy sauce, rice vinegar, brown sugar, garlic, and ginger in a bowl. Transfer the cooked steak to a plate and set aside, then return the pan to the heat.
- Pour the sauce into the pan and cook for about 2 minutes. Stir together the water and cornstarch, then whisk that into the sauce. Let the sauce thicken for 1–2 minutes, then add the broccoli and the beef back into the pan. Reduce the heat to medium-low and cook until the broccoli is tender to your liking. Taste and add more salt if needed. Serve over rice, noodles, or extra vegetables.
Notes
I prefer my broccoli al dente so it stays crisp when tossed with the sauce. If you like softer broccoli, add it earlier or steam it separately before combining.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 384
Total Fat: 17g
Saturated Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 9g
Cholesterol: 62mg
Sodium: 1293mg
Carbohydrates: 21g
Fiber: 2.7g
Sugar: 9g
Protein: 37g
