30-Minute Healthy Beef and Broccoli
This quick and healthy weeknight dinner features incredibly tender, velveted beef and crisp, vibrant broccoli florets tossed in a rich, glossy, and savory garlic-ginger sauce. A restaurant-quality meal made in a single skillet in under 30 minutes, it's designed to be your new secret weapon against the dinner slump.
Equipment
- Large Skillet or Wok
- Medium Bowl (for beef)
- Small bowl or liquid measuring cup (for sauce)
- Small Pot (for blanching)
- Colander
- Cutting board
- Chef's knife
- Whisk
- Tongs or spatula
Ingredients
- 1.5 lbs flank steak or sirloin, thinly sliced against the grain
- 1 large head of broccoli, cut into bite-sized florets
- ⅓ cup low-sodium soy sauce, divided
- 1 tablespoon + 2 teaspoons cornstarch, divided
- ½ cup low-sodium beef broth
- 2 tablespoons brown sugar or honey
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon toasted sesame oil
- 2 tablespoons avocado oil or other high-heat oil, divided
- Cooked white rice, for serving
- Toasted sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- In a medium bowl, toss the thinly sliced beef with 1 tablespoon of soy sauce and 2 teaspoons of cornstarch. Use your hands to ensure each piece is lightly coated. Set aside to marinate for at least 10 minutes.
- In a small bowl or liquid measuring cup, whisk together the remaining soy sauce, beef broth, brown sugar, and the remaining 1 tablespoon of cornstarch until the cornstarch is fully dissolved. Set the sauce mixture aside.
- Bring a small pot of water to a boil. Add the broccoli florets and blanch for 60-90 seconds until bright green and crisp-tender. Immediately drain the broccoli and rinse under cold water to stop the cooking process.
- Heat a large skillet or wok over high heat. Add 1 tablespoon of high-heat oil. Once shimmering, add the beef in a single layer, working in batches if necessary to avoid overcrowding. Sear for 1-2 minutes per side until a brown crust forms. Remove the seared beef and set aside.
- Lower the heat to medium. Add the remaining 1 tablespoon of oil to the skillet. Add the minced garlic and ginger and sauté for 30 seconds until fragrant.
- Give the sauce mixture a final whisk and pour it into the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan. The sauce will thicken in about 1 minute.
- Return the seared beef and blanched broccoli to the skillet. Toss everything to coat in the sauce. Cook for 1-2 minutes until the beef is heated through and the sauce has thickened to a glaze.
- Remove from heat and stir in the toasted sesame oil. Serve immediately over cooked rice, garnished with toasted sesame seeds and sliced green onions.
Notes
For a gluten-free version, substitute tamari or coconut aminos for the soy sauce. Feel free to add other vegetables like sliced bell peppers or snap peas. For extra umami, add 1 tablespoon of oyster sauce to the sauce mixture. To add some heat, include a pinch of red pepper flakes with the garlic and ginger. Key tips for success: do not overcrowd the pan when searing the beef, and ensure the pan is very hot before adding the meat to achieve a perfect sear.