This Beef and Broccoli Recipe is a flavor-packed, wholesome dish that brings the vibrant essence of Asian cuisine to your table in just 35 minutes. Tender strips of beef, seared to perfection, mingle with crisp, bright broccoli florets in a savory-sweet sauce that’s rich with umami depth. Every bite offers a satisfying contrast of textures—juicy meat, crunchy veggies, and a glossy, velvety glaze that clings to every morsel.
Perfect for busy weeknights, this dish is as nourishing as it is delicious, delivering a hearty dose of protein, fiber, and essential vitamins. The bold flavors of garlic, soy, and a hint of sweetness create a harmony that’s both comforting and exciting. Serve it over steamed rice for a complete meal that’s sure to become a family favorite.
Ingredients for Beef and Broccoli
- 2 pounds flank steak (thinly sliced against the grain for tenderness)
- 1½ teaspoons salt (adjust to taste)
- ¼ cup cornstarch (for coating the beef; substitute with arrowroot powder if needed)
- ¼ cup water (to create the cornstarch slurry)
- 4 Tablespoons avocado oil, divided (or substitute with vegetable oil)
- 1½ pounds broccoli florets (fresh or frozen, cut into bite-sized pieces)
- 2 Tablespoons water (for steaming the broccoli)
- ¾ cup soy sauce (use low-sodium if preferred)
- 2 Tablespoons sweet chili sauce (adds a touch of sweetness and spice)
- 2 Tablespoons Gochujang (Korean chili paste; substitute with sriracha for a milder flavor)
- ¼ cup brown sugar (adjust to taste or substitute with honey)
- 1 pear, cored, seeded, and diced (adds natural sweetness; substitute with apple if unavailable)
- 1 teaspoon ground ginger (or 1 tablespoon fresh ginger, minced)
- ¼ cup sesame oil (for flavor; substitute with olive oil if needed)
Step-by-Step Instructions
- Prepare the beef: Season the flank steak with salt. In a large mixing bowl, whisk together cornstarch and water to create a slurry. Add the beef and toss to coat evenly. Set aside.
- Cook the broccoli: Heat 2 tablespoons of avocado oil in a large, heavy-bottomed pan over medium heat. Add the broccoli and sauté for 3-4 minutes. Pour in 2 tablespoons of water and continue cooking until the broccoli is tender but still crisp. Remove from the pan and set aside.
- Make the sauce: In a blender, combine soy sauce, sweet chili sauce, Gochujang, brown sugar, diced pear, ground ginger, and sesame oil. Blend until smooth. Set aside.
- Brown the beef: Heat the remaining 2 tablespoons of avocado oil in the same pan over medium-high heat. Add the beef in a single layer (work in batches if necessary to avoid crowding). Sauté until browned on all sides, about 2-3 minutes per side.
- Combine and thicken: Pour the blended sauce over the beef. Stir well and cook until the sauce thickens and the beef is fully cooked, about 3-4 minutes.
- Add the broccoli: Stir in the cooked broccoli until heated through and evenly coated with the sauce.
- Serve: Serve immediately over steamed white rice. Enjoy!
Sauce and Topping Ideas to Elevate Your Dish
For a tangy twist, try adding a splash of rice vinegar or a squeeze of lime juice to the sauce. If you love a bit of extra crunch, top your finished dish with toasted sesame seeds or cashews. For a spicy kick, drizzle some sriracha or add extra Gochujang to the sauce blend. These small additions can make a big difference in flavor!
Perfect Pairings: Serving Suggestions
This Beef and Broccoli recipe pairs perfectly with steamed jasmine or basmati rice for a classic combo. For a healthier option, serve it over cauliflower rice or quinoa. Don’t forget a side of quick-pickled cucumbers or a simple miso soup to round out the meal. It’s also great with a side of garlic butter sautéed mushrooms for extra umami goodness.
Storage and Reheating Tips for Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, use a skillet on medium heat with a splash of water or broth to keep the beef tender and the sauce from drying out. Avoid microwaving if possible to maintain the best texture. For longer storage, freeze in portioned containers for up to 1 month and thaw in the fridge overnight before reheating.
Time-Saving Tips for Busy Cooks
To save time, pre-chop the broccoli and marinate the beef the night before. Use a food processor to quickly blend the sauce ingredients instead of doing it by hand. If you’re really pressed for time, swap the fresh pear for unsweetened applesauce—it works just as well and cuts down on prep!
Recipe Variations to Keep It Fresh
Swap the beef for chicken thighs or firm tofu for a different protein option. For a low-carb version, skip the cornstarch slurry and add a bit of xanthan gum to thicken the sauce. If you’re not a fan of broccoli, try snow peas, bell peppers, or zucchini instead. These simple swaps can keep the recipe exciting every time you make it!
Beef and Broccoli Recipe
Ingredients
- 2 pounds flank steak
- 1½ teaspoons salt
- ¼ cup cornstarch
- ¼ cup water
- 4 Tablespoons avocado oil divided
- 1½ pounds broccoli florets
- 2 Tablespoons water
- ¾ cup soy sauce
- 2 Tablespoons sweet chili sauce
- 2 Tablespoons Gochujang
- ¼ cup brown sugar
- 1 pear cored, seeded and diced
- 1 teaspoon ground ginger
- ¼ cup sesame oil
Instructions
- Season the steak with salt and transfer it to a large mixing bowl. Whisk together the cornstarch and water and pour it over the steak. Toss to thoroughly coat the beef in the cornstarch-water slurry.
- Heat 2 tablespoons of avocado oil in a large, heavy-bottomed pan over medium heat. Add the broccoli and sauté for 3-4 minutes. Add 2 tablespoons of water and continue to sauté until the broccoli is tender. You can add more water if you need to. Once the broccoli is tender, remove it from the pan and set aside.
- Add the soy sauce, sweet chili sauce, Gochujang, brown sugar, pear, ginger, and sesame oil to a blender and blend until smooth. Set aside.
- Heat 2 tablespoons of avocado oil over medium-high heat in the same pan you used to cook the broccoli. Add the beef and sauté until browned on all sides. Be careful not to crowd the pan. You can brown the beef in batches if need be.
- Pour the sauce over the beef. Stir and continue to cook until the sauce has thickened and the beef is cooked through.
- Stir in the broccoli and serve over white rice.