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Skip the takeout tonight! This Teriyaki Beef and Broccoli features tender slices of flank steak, crisp-tender broccoli, and a rich homemade teriyaki sauce that’s perfectly balanced with sweet, savory, garlic, and ginger flavors. Finished with toasted sesame oil and a touch of butter for a silky restaurant-style glaze, it’s an easy one-pan dinner that’s ready in about 35 minutes.
The secret to this recipe is building layers of flavor. Quickly searing the beef creates delicious caramelized edges, while the homemade teriyaki sauce thickens into a glossy coating that clings to every bite. It’s everything you love about your favorite takeout, made with simple ingredients right in your own kitchen.
If your family loves easy takeout-inspired dinners, be sure to try my Shrimp Lo Mein, Slow Cooker Mongolian Beef, Sheet Pan Cashew Chicken, and Dragon Noodles.
✨ Before You Begin
✨ Slice Against the Grain: Cutting the flank steak across the grain shortens the muscle fibers, giving you tender, restaurant-quality bites instead of chewy beef.
✨ Freeze the Steak First: Pop the steak in the freezer for about 30 minutes before slicing. A slightly firm steak is much easier to cut into thin, even slices.
✨ Prep Everything Before You Start: This recipe comes together quickly, so measure the sauce ingredients, chop the broccoli, and have everything ready before you begin cooking.
✨ Cook the Beef in Batches: Resist the temptation to crowd the pan. Giving the beef plenty of room helps it sear beautifully instead of steaming, creating those flavorful caramelized edges.
✨ Use Fresh Ginger and Garlic: Fresh aromatics make a big difference in the homemade teriyaki sauce, adding bright, bold flavor you just can’t get from dried substitutes.
✨ Don’t Overcook the Sauce: As soon as the sauce becomes glossy and coats the beef and broccoli, it’s ready. Remember, it will continue to thicken slightly as it cools.
Ingredients + Key Notes
Flank Steak: Flank steak is my favorite choice for this recipe because it becomes incredibly tender when sliced thinly against the grain. If you can’t find flank steak, top sirloin or flat iron steak are excellent substitutes.
Table Salt & Black Pepper: Seasoning the beef before it hits the pan builds flavor from the very first step. A little freshly ground black pepper also adds subtle warmth to both the beef and the sauce.
Cornstarch: A light coating of cornstarch helps the beef stay tender while creating a beautifully glossy sauce that clings to every bite.
Broccoli: Fresh broccoli gives the best texture and stays crisp-tender during cooking. Cut the florets into similar-sized pieces so they cook evenly.
Low-Sodium Soy Sauce: Low-sodium soy sauce gives you better control over the seasoning while still delivering rich umami flavor. If you’re using regular soy sauce, taste the finished dish before adding any extra salt.
Mirin: Mirin adds the signature sweetness and depth that makes homemade teriyaki sauce taste authentic. It’s worth keeping a bottle in your pantry if you enjoy cooking Asian-inspired meals.
Sake: Sake adds a subtle complexity to the sauce without making it taste boozy. If you don’t have any on hand, dry sherry or a little extra mirin work well.
Brown Sugar & Granulated Sugar: Using both sugars creates a richer, more balanced teriyaki sauce. The brown sugar adds a hint of molasses while the granulated sugar keeps the flavors clean and classic.
Fresh Ginger & Garlic: Freshly grated ginger and minced garlic are key to building the bold, aromatic flavor that makes this sauce taste so much better than bottled teriyaki.
Toasted Sesame Oil: Stirred in at the very end, toasted sesame oil adds an incredible aroma and a subtle nutty finish. A little goes a long way!
Butter: One tablespoon of butter stirred into the finished sauce creates a silky, restaurant-style glaze that brings all the flavors together beautifully.
For Garnish: Sliced green onions and sesame seeds add freshness, crunch, and a pop of color that makes every bowl look as good as it tastes.
🥣 How to Make Teriyaki Beef and Broccoli
Prepare the Beef: Slice the partially frozen flank steak thinly against the grain. Season with table salt and pepper, then toss with the cornstarch until evenly coated.
Mix the Sauce: Whisk together the soy sauce, mirin, sake, both sugars, ginger, garlic, and black pepper until smooth.
Sear the Beef: Heat the oil in a large nonstick skillet or wok over medium-high heat. Cook the beef in batches until browned, then transfer it to a plate.
Cook the Broccoli: Steam the broccoli in the same skillet with a splash of water until crisp-tender, then uncover briefly to evaporate any remaining moisture.
Finish the Dish: Return the beef to the skillet, pour in the sauce, and simmer until it thickens into a glossy glaze. Remove from the heat and stir in the toasted sesame oil and butter.
Serve: Spoon over hot rice and garnish with sliced green onions and sesame seeds.
⭐ Pro Tips
⭐ Slice Against the Grain: Cutting the flank steak across the grain shortens the muscle fibers, giving you tender, restaurant-quality bites every time.
⭐ Cook in Batches: Give the beef plenty of room in the pan so it sears instead of steams. Those caramelized edges add incredible flavor.
⭐ Use Fresh Ginger and Garlic: Fresh aromatics make a world of difference in homemade teriyaki sauce and create a brighter, more authentic flavor.
⭐ Don’t Overcook the Sauce: Once the sauce becomes glossy and coats the beef and broccoli, remove it from the heat. It will continue to thicken as it cools.
⭐ Finish with Sesame Oil and Butter: Stirring these in at the end gives the sauce a silky texture and rich, restaurant-quality flavor without making it taste greasy.
Storing + Reheating + Freezing + Make-Ahead
Storing: Store leftover Teriyaki Beef and Broccoli in an airtight container in the refrigerator for up to 4 days. The flavors continue to meld, making leftovers just as delicious the next day.
Reheating: Warm leftovers gently in a skillet over medium-low heat with a splash of water to loosen the sauce if needed. You can also microwave individual portions, covered loosely, until heated through.
Freezing: Freeze completely cooled teriyaki beef and broccoli in an airtight freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Keep in mind the broccoli will be a bit softer after freezing.
Make-Ahead: Slice the beef, chop the broccoli, and whisk together the teriyaki sauce up to 1 day in advance. Store everything separately in the refrigerator, then cook just before serving for the freshest flavor and best texture.
What to Serve With Teriyaki Beef and Broccoli
Rice Favorites: Fluffy White Rice is the classic choice for soaking up every bit of the glossy teriyaki sauce. For something a little richer, try my Loaded Coconut Rice.
Fresh Side: A crisp Asian Coleslaw adds a refreshing crunch that pairs perfectly with the sweet-savory flavors of the beef and broccoli.
🥡 More Asian-Inspired Dinner Recipes
If takeout-inspired dinners are always a hit at your house, here are a few more family favorites to try next!
🥢 Mongolian Chicken: Tender chicken coated in a rich, sweet-savory sauce that’s perfect for busy weeknights.
🥢 Hunan Beef: Thinly sliced beef and vegetables tossed in a bold, savory sauce with just the right amount of heat.
🥢 Szechuan Beef: Crispy beef and colorful vegetables coated in a flavorful spicy sauce that’s even better than takeout.
🥢 Empress Chicken: Crispy chicken tossed in a sweet, tangy sauce that’s always a family favorite.
🥢 Thai Style Beef Salad: A fresh, vibrant dinner featuring tender beef, crisp vegetables, and a bright, flavorful dressing.
❤️ Tried This Recipe?
If you make this Teriyaki Beef and Broccoli, I’d love to hear what you think! Leave a star rating and a comment below to let me know how it turned out. Your reviews help other readers and always make my day.
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Teriyaki Beef and Broccoli
Ingredients
For the Beef
- 1 1/2 pounds flank steak thinly sliced against the grain
- 1 teaspoon table salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon cornstarch
- 1 tablespoon avocado oil or canola oil
For the Broccoli
- 4 cups broccoli florets
- 2 tablespoons water
For the Teriyaki Sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup mirin
- 2 tablespoons sake
- 1 tablespoon granulated sugar
- 1 tablespoon packed light brown sugar
- 1 tablespoon freshly grated ginger
- 4 garlic cloves minced
- 1/4 teaspoon freshly ground black pepper
To Finish
- 1 teaspoon toasted sesame oil
- 1 tablespoon unsalted butter
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
Instructions
- Prep the Beef: Place the flank steak (1 1/2 pounds) in the freezer for about 30 minutes. This firms it up, making it much easier to slice thinly. Slice the beef 1/8 to 1/4-inch thick against the grain, trimming away any large pieces of exterior fat while leaving the marbling for flavor.
- Season the Beef: Transfer the sliced steak to a large bowl. Sprinkle with the table salt (1 teaspoon) and pepper (1/4 teaspoon), then toss to coat. Add the cornstarch (1 tablespoon) and toss again until every piece is lightly coated.
- Mix the Sauce: In a small bowl, whisk together the soy sauce (1/2 cup), mirin (1/4 cup), sake (2 tablespoons), both sugars (1 tablespoon granulated sugar + 1 tablespoon packed light brown sugar), ginger (1 tablespoon), garlic (4 cloves), and black pepper (1/4 teaspoon) until the sugars dissolve.
- Sear the Beef: Heat a large nonstick skillet or well-seasoned wok over medium-high heat. Add the oil (1 tablespoon). Once shimmering, add the beef in a single layer, working in batches if necessary so the pan doesn't become crowded. Let the beef cook undisturbed for about 1 minute until nicely browned, then flip and cook another 1 to 2 minutes, just until cooked through. Transfer to a plate.
- Cook the Broccoli: Add the broccoli (4 cups) and water (2 tablespoons) to the same skillet. Cover and steam for 2 to 3 minutes until bright green and crisp-tender. Remove the lid and cook another 30 seconds so any remaining water evaporates.
- Bring Everything Together: Return the beef and any accumulated juices to the skillet. Reduce the heat to medium and pour in the teriyaki sauce. Stir frequently as the sauce gently simmers for 1 to 3 minutes, until it becomes glossy and coats the beef and broccoli. Avoid overcooking, as the sauce will continue to thicken after it's removed from the heat.
- Finish the Sauce: Remove the skillet from the heat. Stir in the butter until completely melted, then stir in the toasted sesame oil just until incorporated. The butter gives the sauce a silky finish while the sesame oil adds its signature nutty aroma.
- Serve: Spoon the teriyaki beef and broccoli over hot cooked rice. Garnish generously with sliced green onions and toasted sesame seeds, then serve immediately with extra sauce spooned over the rice.
Notes
- Slice the steak against the grain for the most tender bites.
- Cook the beef in batches if needed. Overcrowding the pan causes the meat to steam instead of sear.
- Fresh broccoli provides the best texture, but frozen broccoli can be used. Skip the added water and cook until any excess moisture evaporates.
- If you prefer a thicker sauce, whisk ½ teaspoon cornstarch with 1 tablespoon cold water and stir it into the simmering sauce during the final minute of cooking.
- Leftovers reheat beautifully, making this an excellent meal prep dinner.
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