This 30 minutes beef and broccoli recipe is a fast, takeout-style dinner made right at home. With tender sliced beef, crisp broccoli, and a glossy savory sauce, it comes together in one pan in just half an hour. It’s better than takeout, easy to customize, and perfect for busy weeknights when you want bold flavor without the wait.
Ingredients
- 1 pound flank steak sirloin, or skirt steak, thinly sliced against the grain
- 4 cups fresh broccoli florets
- 3 tablespoons low-sodium soy sauce divided
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 2 cloves garlic minced
- 1 teaspoon fresh grated ginger or ½ teaspoon ground ginger
- 1½ teaspoons cornstarch divided
- ½ cup water
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- ¼ teaspoon black pepper
- Optional: red pepper flakes for heat
Instructions
- In a bowl, toss sliced beef with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Set aside.
- In a small bowl, whisk remaining soy sauce, oyster sauce, brown sugar, garlic, ginger, sesame oil, black pepper, remaining cornstarch, and water.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add beef in a single layer and cook 1–2 minutes per side until just browned. Remove and set aside.
- In the same pan, add broccoli and ¼ cup water. Cover and steam for 2–3 minutes until bright green and tender-crisp.
- Uncover and pour in the sauce mixture. Bring to a simmer.
- Return beef to the pan and cook 2–3 minutes, stirring, until the sauce thickens and coats everything evenly.
- Remove from heat and rest for 2–3 minutes before serving.
Notes
- Slice beef thinly against the grain for maximum tenderness.
- Don’t overcook the beef—remove it early and finish in the sauce.
- Bright green broccoli means perfect texture; avoid over-steaming.
- Add a splash of water when reheating if the sauce thickens too much.