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This one-pot beef and broccoli puts the takeout favorite on the table in about 25 minutes: thin slices of seared beef and crisp-tender broccoli in a glossy, garlicky soy sauce.
Making it at home costs less than ordering in, and one pound of beef stretches to feed four once it’s served over rice. The sauce is five pantry ingredients whisked together in a cup.
Everything cooks in a single large skillet, so cleanup is quick. Serve it over steamed rice or Easy Veggie Fried Rice.
Ingredients and Swaps
- Beef: Flank steak is the classic choice. Sirloin, top round or pre-cut stir-fry beef are often cheaper and work well when sliced thin.
- Broccoli: One large crown gives about 3 cups of florets. Frozen florets work too. Add them straight from the freezer and simmer 1–2 minutes longer.
- Soy sauce: Low-sodium keeps the sauce from getting too salty. With regular soy sauce, use 3 tablespoons and add a tablespoon of water.
- Ginger: Fresh ginger has the most flavor. ¼ teaspoon of ground ginger is a fine substitute.
Tips for Tender Beef
- Slice against the grain. Look for the lines running through the meat and cut across them, about ¼ inch thick. This is what keeps flank steak tender.
- Chill it first. Twenty minutes in the freezer firms up the beef and makes thin slicing much easier.
- Sear in two batches. A crowded pan steams the beef. Giving it room lets it brown in a minute or two.
- Don’t overcook. The beef finishes cooking in the sauce, so pull it from the pan while it’s still a little pink.
One-Pot Beef and Broccoli
Ingredients
Method
- Whisk the water, soy sauce, brown sugar and cornstarch together in a small bowl until smooth.
- Heat half of the oil in a large skillet over medium-high heat. Add half of the beef in a single layer and sear for 1–2 minutes per side, until browned. Move it to a plate and repeat with the remaining oil and beef.
- Reduce the heat to medium. Add the garlic and ginger to the skillet and stir for 30 seconds.
- Add the broccoli. Whisk the sauce again and pour it in. Cover and simmer for 3–4 minutes, until the broccoli is bright green and crisp-tender.
- Return the beef and any juices to the skillet. Simmer uncovered for 1–2 minutes, stirring, until the sauce is thick and glossy.
- Serve over rice.
Notes
- Add sliced carrots, bell pepper or snap peas with the broccoli.
- For a little heat, add ¼ teaspoon of red pepper flakes with the garlic.
- A teaspoon of sesame oil stirred in at the end adds a nutty, takeout-style flavor.
Storage and Reheating
- Refrigerate in an airtight container for up to 3 days.
- Reheat in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in 1-minute bursts.
- To freeze, cool completely and freeze for up to 2 months. The broccoli will be softer after thawing.
Beef and Broccoli Questions
Why is my sauce thin?
Cornstarch only thickens once the sauce comes to a full simmer. Let it bubble for a minute or two while stirring. If it’s still thin, stir 1 teaspoon of cornstarch into 1 tablespoon of cold water and add it to the pan.
Can I use chicken instead of beef?
Yes. Use 1 pound of boneless, skinless chicken breast or thighs, sliced thin, and cook until no longer pink. For more ideas, try our Garlic Chicken Broccoli Stir-Fry or Honey Soy Chicken Stir-Fry.
How do I make it gluten-free?
Use tamari or a gluten-free soy sauce. The rest of the ingredients are naturally gluten-free, but check the label on your broth.
