← Back to the recipe

Print: Skillet Beef and Broccoli

Press Ctrl+P (⌘P on a Mac) to print.

Prints on one page of US Letter or A4, with a QR code back to the recipe.

Beef and Broccoli · Skillet

Skillet Beef and Broccoli

Flank steak sliced thin and seared hot, then tossed with crisp-tender broccoli in a savory garlic-ginger sauce. Faster than delivery once everything is sliced.

Scan for the recipe
Prep
20 min
Cook
12 min
Total
32 min
Serves
4
Level
Easy

Ingredients

Beef

  • 1 ¼ lb flank steak, sliced thin against the grain
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • ¼ tsp baking soda

Sauce

  • ½ cup beef broth
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tbsp cornstarch
  • 1 tsp sesame oil

Stir-fry

  • 1 lb broccoli florets, bite-size
  • 3 tbsp water
  • 2 tbsp vegetable oil, divided
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated

To serve

  • cooked rice

Cook to 145°F inside (check with a thermometer).

Steps

  1. In a bowl, toss the sliced beef with the soy sauce, cornstarch and baking soda. Let it sit while you prep the rest; the baking soda keeps it tender.
  2. In a measuring cup, whisk all the sauce ingredients until the cornstarch dissolves.
  3. Put the broccoli and water in a 12-inch skillet, cover and steam over medium-high heat until bright green and just crisp-tender.
  4. Tip the broccoli onto a plate and wipe the skillet dry.
  5. Heat 1 tablespoon oil in the skillet over high heat until it shimmers.
  6. Add half the beef in a single layer and sear without moving until browned, then flip and sear the other side. Move it to the plate with the broccoli.
  7. Add the remaining oil and sear the rest of the beef the same way. Thin slices cook through fast and pass the safe 145°F (63°C) in this time.
  8. Lower the heat to medium, add the garlic and ginger to the pan and stir until fragrant.
  9. Whisk the sauce again, pour it in and stir until it bubbles and thickens.
  10. Return the beef, broccoli and any juices to the pan and toss until glossy and hot. Serve over rice.

Tip: Freeze the steak for 20 minutes and it will slice paper-thin. Look for the lines running along the meat and cut across them.

Tip: Sirloin or flat iron steak work in place of flank.

Storage: Refrigerate up to 3 days. Reheat in a skillet just until hot so the beef stays tender.

Estimated nutrition per serving: 380 calories · protein 35 g · carbohydrates 17 g · fiber 3 g · sugars 5 g · fat 19 g (saturated 6 g) · sodium 1,200 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 15 of 15 ingredients.