Teriyaki Beef and Broccoli – One Pan
As a busy mom of two and a businesswoman, I am always looking for easy, stress-free recipes that I can make for my family. This One-Pan Teriyaki Beef and Broccoli takes only 30 minutes to make, start to finish, and tastes better than the one from your favorite takeout place.
If you are like me and love a good and comforting homemade meal, but you are short on time, then this effortless yet incredibly satisfying teriyaki beef and broccoli is for you. This is also the meal that you will always find stashed in my freezer; it’s just ideal for meal planning, along with pineapple chicken and Hunan chicken.
Table of contents
Even as a food blogger, there are minimal chances that I would have the time to cook something complicated on a weeknight. Recreating flavorful, yet approachable meals is a mission that is close to my heart, and my belly, too. This recipe is not only easy to make, it’s hearty and bursting with Asian flavors. The broccoli is not mushy, the beef is juicy and tender, coated in a perfectly balanced sweet and salty sauce. The best part is that everything is cooked in one pan, so the sink is not full of dishes to tackle.
Why you will love this recipe
- This is a fast and easy recipe that anyone can make: in under 30 minutes, I can have a complete meal on the table with beef and broccoli. It is incredibly simple to make, with only three easy steps to follow.
- Inexpensive and full of flavor: With my recipe, you can make this dish for under $10, feeding a family of four with leftovers. It is incredibly delicious, so I usually make a double batch and freeze some for single-serve meals.
- It is versatile, allowing for easy adaptation. I usually serve it with rice, but it can also be served with pasta or whatever your family prefers.
- Perfect for making ahead of time: This is one of my favorite make-ahead meals because it freezes so beautifully. Follow my easy instructions for freezing, or prepare it the day before and reheat it in a skillet for a quick meal.
What you will need
- Flank steak – It should be sliced thinly against the grain. I like to buy mine pre-cut to save time.
- Broccoli florets – I use fresh, organic broccoli florets for this recipe. However, frozen will work if fresh ones are not available.
- Cornstarch – It is essential to use cornstarch to help tenderize the meat and thicken the sauce. Do not use flour, as it will make the sauce gummy and will not help tenderize the meat.
- Sauce – The homemade teriyaki sauce is a delicious blend of soy sauce, brown sugar for richness and sweetness, savory garlic, zesty ginger, red pepper flakes, and sesame oil.
- Sesame seeds – Toasted fresh, these crispy seeds are the perfect nutty flavor and crunch for my beef and broccoli meal.
- Vegetable oil
- Water
How to make
- Coat the beef: First, I shake the steak and cornstarch in a large freezer bag until it is completely covered. Then, I mix the sauce ingredients in a small bowl.
- Sear: After, I heat vegetable oil in a large wok over medium-high heat until it is sizzling. Then, I add the steak and stir-fry it for about three minutes, until it is crispy on the edges. The broccoli goes in next, cooking for about two minutes, until it is tender-crisp.
- Add sauce and serve: Finally, I pour the sauce into the wok and cook for an additional minute, stirring constantly until it is slightly thickened, before serving.
Expert tip
Velveting the beef
To keep the beef soft and juicy, I coat it in cornstarch before searing. This helps create a protective layer on the meat, preventing it from drying out when cooked over high heat. The beef forms a slightly crisp exterior, while remaining perfectly tender on the inside.
More tips to consider
- Do not use flour as a substitute for cornstarch. It will not taste the same, and the texture will be different.
- Be sure to use low-sodium ingredients to prevent the beef from becoming too salty.
- The beef can also be bought pre-sliced to save time and work.
- Ensure the oil is hot when adding the broccoli, so it doesn’t get mushy.
- Put the meat in the freezer for 20 minutes to make it easier to slice.
- Always cut against the grain for more tender meat.
Recipe variations and add-ins:
- Hot teriyaki: For those who like extra hot food, I chop up some jalapenos or a chili pepper and add them to the wok to give it a spicy kick.
- Extra veggies: Making this even heartier for a more filling meal is easy by adding some chopped bell peppers, mushrooms, zucchini, carrots, snow peas, and cauliflower.
- Other meats: It also tastes delicious with chicken, pork, turkey, or ham instead of beef. Shrimp or other seafood would also be scrumptious.
- Make it sweeter: For an extra sweet touch, add a tablespoon of honey or agave.
- For a crunchier texture: If the sesame seeds are not crunchy enough, try using slivered almonds.
- Crockpot: Using the slow cooker, you can cook it on HIGH for 4 hours or LOW for 7 hours. Remember to put the fresh broccoli on for the last hour of cooking, or top the cooked meat with steamed broccoli before serving.
- Switch up the sauce: Try this recipe with other sauces, such as Szechuan sauce, General Tso sauce, or Hoisin sauce.
Serving suggestions:
This classic and nostalgic dish is beloved by many, and it pairs well with a variety of appetizers and side dishes. For a quick weeknight dinner, I serve it with perfectly cooked white rice or soba noodles, accompanied by an Asian cucumber salad on the side.
When I host an Asian-themed dinner with friends, I serve this teriyaki beef and broccoli, accompanied by instant pot hot and sour soup, chicken and veggie egg rolls, coconut rice, and a crispy tofu salad. My favorite wines to serve with it are Zinfandel, Shiraz, Cabernet Sauvignon, and Bordeaux. This white chocolate crème brûlée can be made in advance, and it’s the perfect indulgent and elegant finish to a meal.
How to store:
- Refrigerate: Refrigerate leftovers in an airtight container for up to three days.
- Freezing leftovers: To freeze leftovers, place them in a freezer-safe container, and they will stay fresh for up to three months.
- Freezer Meal: To freeze before cooking, mix the beef and cornstarch in a half-gallon freezer bag, and the sauce in a separate bag. In a larger gallon-sized bag, add the meat bag and the sauce bag, and then place the broccoli florets on top. Freeze them together for up to three months.
- Defrost: Thaw in the refrigerator overnight for the best flavor.
- Reheating: To reheat leftovers, heat them in a wok or skillet for one to two minutes or until heated through. To cook thawed beef and broccoli, use the steps in the instructions.
Frequently asked questions
The trick is to cook it quickly over high heat. If it is added to the pan before it is hot enough, the broccoli will get overcooked. This is why I do not cook my broccoli until the beef has been cooked. Then, be sure the oil is still hot enough before adding the broccoli. Also, avoid overcrowding the pan so that the vegetables get seared rather than steamed.
The first step is to ensure it is the correct type of meat. I recommend flank steak, thinly sliced against the grain. Pounding it with a meat mallet can also help, but I don’t usually do that since I am stir-frying it. It also has to be tossed thoroughly in cornstarch to help tenderize it. Do not skip this step.
I believe one of the most effective ways to make meat tender is to cut it properly. First of all, it has to be cut against the grain. This means slicing it at an angle perpendicular to the meat’s fibers to shorten the muscle fibers. This makes it easier to chew. Additionally, it should be sliced thinly. The best way I have found to do this is to put the meat in the freezer for about 20 minutes. Then, it is solid enough to cut into thin layers.
If the sauce is too runny, it may be that it needs to cook longer. Try heating it for another minute, stirring constantly. If that does not work, use a cornstarch slurry. Add a teaspoon of cornstarch to two tablespoons of water until the cornstarch dissolves. Then, add it to the sauce and stir over the heat for another minute. It should be thickened in no time.
Asian meals:
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Teriyaki Beef and Broccoli
Ingredients
- 1 1/2 lbs flank steak thinly sliced – I buy mine pre-sliced to save time
- 1/4 cup cornstarch
- 1/2 cup soy
- 1/3 cup water
- 1/4 cup brown sugar
- 4 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 1 tsp sesame seeds
- 1/2 teaspoon toasted sesame oil
- 1/4 tsp red pepper flakes
- 3 cups broccoli florets fresh or frozen
- 4 tablespoons vegetable oil or canola oil
Instructions
- Add the sliced steak and cornstarch to a gallon-sized freezer bag. Shake the bag until all sides of the steak pieces are coated. Seal the bag, removing any excess air.
- In a small bowl, mix soy sauce, water, brown sugar, garlic, ginger, sesame seeds, sesame oil, and red pepper flakes.
MAKE IT NOW:
- Add 3-4 tablespoons of vegetable oil to a large wok or skillet over medium-high heat. Once hot, add the steak pieces and stir-fry, separating them until they are golden and crispy around the edges, about 3-4 minutes.
- Add broccoli and cook for 1-2 minutes, until crisp-tender.
- Add the sauce and cook, stirring for about 1 minute, until it slightly thickens. Then serve.
MAKE IT A FREEZER MEAL:
- Label a new gallon-sized freezer bag with the recipe name.
- Coat the steak with cornstarch, then add the sauce and broccoli. Toss to combine, and seal the bag.
- Place it flat in the freezer and freeze.
THAW:
- Thaw quickly by running under warm water until you can break the beef pieces up.
- Or place the whole thing in the fridge overnight.
COOKING AFTER THAWING:
- Add 3 to 4 tablespoons of vegetable oil to a large wok or skillet over medium-high heat.
- Pour everything from the ziplock bag into the wok and stir-fry, separating the pieces and stirring constantly until the steak pieces have golden, crispy edges, about 3-4 minutes.
- Serve garnished with sesame seeds and green onions.
Notes
Velveting the beef
To keep the beef soft and juicy, I coat it in cornstarch before searing. This helps create a protective layer on the meat, preventing it from drying out when cooked over high heat. The beef forms a slightly crisp exterior, while remaining perfectly tender on the inside.More tips to consider
- Do not use flour as a substitute for cornstarch. It will not taste the same, and the texture will be different.
- Be sure to use low-sodium ingredients to prevent the beef from becoming too salty.
- The beef can also be bought pre-sliced to save time and work.
- Ensure the oil is hot when adding the broccoli, so it doesn’t get mushy.
- Put the meat in the freezer for 20 minutes to make it easier to slice.
- Always cut against the grain for more tender meat.