Recipe

Zesty Beef and Broccoli

Tender beef, crisp broccoli, and a bright, gingery sauce that tastes like takeout, but cozier and faster.

By Matt Campbell

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4.8

A skillet of glossy beef and broccoli in a zesty garlic-ginger sauce, served over steamed rice on a wooden table with chopsticks

If you have ever wanted that takeout-style beef and broccoli that hits salty, sweet, and savory, this one is for you. It makes your kitchen smell like you know what you are doing. The sauce is the whole vibe: soy, ginger, garlic, a little brown sugar, and a squeeze of citrus at the end for that zesty pop.

This is weeknight-friendly and low drama. We slice the beef thin, sear it fast, keep the broccoli crisp-tender, and build a glossy sauce right in the same pan. No mystery ingredients, no special equipment, and yes, you are absolutely allowed to taste as you go.

Thinly sliced flank steak on a cutting board next to minced garlic, grated ginger, and broccoli florets

Why It Works

Fast flavor build: A quick sear plus a garlic-ginger sauce gives you big payoff in about 25 minutes.
Tender beef without fuss: Thin slicing, a hot pan, and a light cornstarch coating help keep the beef silky, not chewy.
Bright, zesty finish: A final squeeze of lime wakes up the whole pan and keeps it from tasting heavy.
Crisp edges, cozy carbs: Serve it over rice, noodles, or even mashed potatoes if you are feeling bold.

Pairs Well With

Storage Tips

Fridge: Store in an airtight container for up to 4 days. Keep rice separate if possible so it does not get soggy.

Reheat: Warm in a skillet over medium heat with a splash of water to loosen the sauce. Microwave works too, but the skillet keeps the broccoli from turning sad.

Freezer: You can freeze it for up to 2 months, but the broccoli softens after thawing. If you are planning to freeze, undercook the broccoli by a minute.

Common Questions

What cut of beef is best?

Flank steak is my go-to because it slices thin and cooks fast. Skirt steak works too. Sirloin is a solid budget-friendly option. Whatever you choose, slice it thin against the grain (a slight bias cut is even better).

How do I keep the beef tender?

Two things: slice thin against the grain, and do not overcook it. The cornstarch coating helps protect the beef and gives it a silky coating for the sauce to cling to, but the real secret is a fast sear and a short simmer.

Can I use frozen broccoli?

Yes. Thaw and pat dry first, then cook it quickly. Frozen broccoli releases more water, so your sauce may need an extra 30 to 60 seconds to thicken.

Is this spicy?

Not unless you want it to be. Add red pepper flakes or a spoon of chili garlic sauce for heat.

Can I make it gluten-free?

Yes. Use tamari (check the label, since it is not always gluten-free) or certified gluten-free soy sauce. Double check your oyster sauce. If you swap in gluten-free hoisin, know it is a flavor change: it will be sweeter and a little more spiced than oyster sauce.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or wok
Small bowl for sauce
Cutting board and sharp knife
Microplane or grater for ginger (optional but nice)
Tongs or a spatula

This is the kind of dinner I started making when I realized I loved the idea of culinary school, but I loved real-life cooking even more: quick decisions, hot pans, and a sauce you can tweak on the fly. The first time I nailed the balance, salty soy, sweet brown sugar, and that last squeeze of lime, I ate it standing over the stove like a gremlin with a fork. Now it is my go-to when I want comfort food that still feels bright and lively.