Teriyaki Beef and Broccoli

Teriyaki Beef and Broccoli is a quick 35-minute dinner with tender beef, crisp broccoli, and a homemade sweet-savory teriyaki sauce.

Course Main Course

Cuisine Asian

Keyword beef recipes

Prep Time 25

Cook Time 15

Total Time 40

Servings servings

Calories 281kcal

Author Kathleen

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

US Customary - Metric

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.

Nutrition