Beef and Broccoli

beef and broccoli in a skillet, garnished with green onions and chopped peanuts

This Beef and Broccoli recipe is sponsored by the wintertime garden gods of the OBX. We grew broccoli in our backyard garden! Like, good, sweet, tender, edible broccoli. Of course, by “we”, I mean Joey. He is careful and patient and attentive to everything in the garden. I am impatient and reckless about planting and tending to the things in our sweet little raised bed, which Joey carefully and patiently built by hand. So sweet.

broccoli growing in a raised garden bed
Broccoli about a month before it found it’s way into delicious Beef and Broccoli.

When our hearty green crop of broccoli was ready to be harvested, I felt obligated to cook it… thoughtfully? Yes, thoughtfully. Roasting or boiling seemed too harsh. Keeping it raw just didn’t have the feel-good, delicious vibes I was looking for. Enter, my frienemy, stir-fry. Historically, I can eat stir-fry by the pound, but I am not good at making it. Turns out, there’s nothing like the challenge of treating your homegrown produce right to whip your cooking skills into shape. A light steam and a quick toss in a perfectly saucy sauce was this broccoli’s destiny; here’s how I made it happen.

A quick sear on super-thin slices of flank steak, steamed broccoli, and a sauce from heaven is all that’s going on here. There are 2 sauce options in the recipe since one uses this insanely convenient and flavorful spice blend from the shop my mama and I own. Get it if you can but the other option is just fine. Friends, I’m just going to say it like this: after the creation of this extremely simple, perfectly balanced recipe, I (you) am (are) the boss of stir-fry at home.

close up shot of beef and broccoli in a wok

Beef and Broccoli

beef and broccoli in a skillet, garnished with green onions and chopped peanuts

Quickly seared, thin strips of flank steak and lightly steamed broccoli coated in a perfectly balanced, saucy sauce. Serve over noodles or rice!

  • Author: Megan
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x


  • 2 T vegetable oil
  • 2 lbs of flank steak, sliced as thin as possible against the grain
  • 2 cloves of garlic, minced
  • 2 T Ginger Teriyaki Spice Blend -OR- 1 T of minced ginger and 1/4 C of teriyaki sauce
  • 1/2 C low-sodium soy sauce – OR- only use a 1/4 C if you are using the teriyaki sauce noted above
  • 1/2 C chicken stock
  • 2 T brown sugar
  • 2 t crushed red pepper flakes
  • 2 T cornstarch
  • 1/4 C cold water
  • 2 heads of broccoli, trimmed into florets – about 3 1/2 C
  • cooked spaghetti or rice for serving
  • chopped green onion and chopped peanuts for garnish


  1. Place the broccoli florets in a bowl with 1 T of water and cover it with plastic wrap; microwave for 1 minute and set aside.
  2. Whisk together the garlic, Ginger Teriyaki Spice Blend [-OR- the minced ginger and teriyaki sauce], soy sauce, chicken stock, brown sugar, and crushed red pepper in a bowl.
  3. In a separate, small bowl, whisk together the cornstarch and cold water.
  4. Heat the vegetable oil in a large wok or skillet over high heat.
  5. Add the sliced flank steak in a single layer and let it sear for 3-4 minutes, then stir it around and let it sear on the other side for 1 more minute. 
  6. Add the ginger teriyaki mixture, followed by the cornstarch mixture and let it bubble and thicken for about a minute.
  7. Add the broccoli and stir to coat. Sprinkle with chopped green onions and peanuts and serve with noodles or rice!


To get very thin slices of steak, put the flank steak in the freezer for 20 minutes before slicing.

If you are serving this with noodles, I like to add them to the wok/skillet in step 7 and stir them around to get coated with the sauce.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.