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Easy Teriyaki Beef and Broccoli

Tender strips of beef and crisp-tender broccoli tossed in a glossy homemade teriyaki sauce, perfect for a quick and comforting weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 480 kcal

Ingredients
  

  • 1 lb flank steak, thinly sliced against the grain
  • 1 lb broccoli florets, fresh or thawed if frozen
  • 2 tbsp vegetable oil, divided
  • 1/4 tsp salt, for seasoning the beef
  • 1/4 tsp black pepper, for seasoning the beef
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup water
  • 3 tbsp brown sugar, packed
  • 1 tbsp rice vinegar
  • 2 tsp sesame oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, finely grated
  • 1 1/2 tbsp cornstarch
  • 2 tbsp water, for mixing with cornstarch
  • 2 cups cooked white or brown rice, for serving
  • 1 tsp toasted sesame seeds, for optional garnish
  • 2 tbsp sliced green onions, for optional garnish

Instructions
 

  • Prepare the beef by patting the flank steak dry with paper towels, then thinly slicing it against the grain into bite-sized strips.
  • Season the sliced beef lightly with the salt and black pepper, tossing to coat evenly, and set aside while you prepare the sauce and vegetables.
  • Cut the broccoli into small florets if needed, and rinse and drain them well so they are ready to cook.
  • In a medium bowl, whisk together the low-sodium soy sauce, 1/4 cup of water, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger until the sugar dissolves and everything is well combined.
  • In a small bowl, stir the cornstarch and the remaining 2 tablespoons of water together until completely smooth, then set this cornstarch slurry aside to thicken the sauce later.
  • Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat until hot but not smoking.
  • Add the broccoli florets to the hot pan and stir-fry for 3 to 4 minutes, or until they are bright green and crisp-tender, then transfer them to a plate and set aside.
  • Add the remaining 1 tablespoon of vegetable oil to the same skillet or wok and allow it to heat over medium-high heat.
  • Add the seasoned beef strips in a single layer, cooking in batches if necessary, and sear for 2 to 3 minutes without moving them too much so they brown nicely.
  • Stir and continue cooking the beef for another 2 to 3 minutes, or until just cooked through but still tender, then reduce the heat to medium.
  • Give the prepared teriyaki sauce mixture a quick stir and pour it into the pan with the cooked beef, stirring to coat all the pieces evenly.
  • Bring the sauce and beef to a gentle simmer, then stir the cornstarch slurry once more and slowly pour it into the pan while stirring continuously.
  • Let the mixture simmer for 1 to 2 minutes, stirring often, until the teriyaki sauce thickens into a glossy coating around the beef.
  • Return the cooked broccoli florets to the pan, tossing gently with the beef and teriyaki sauce until everything is evenly coated and heated through.
  • Taste the teriyaki beef and broccoli and adjust the seasoning if desired, then remove the pan from the heat.
  • Spoon the teriyaki beef and broccoli over the cooked white or brown rice in serving bowls.
  • If you like, sprinkle the toasted sesame seeds and sliced green onions over the top as an optional garnish before serving.