Teriyaki Beef and Broccoli Stir Fry
Skip the delivery menu! This homemade teriyaki beef and broccoli stir fry brings restaurant flavors to your kitchen in just 25 minutes with one pan. Everything happens in one skillet with a homemade teriyaki sauce that's better than takeout.
Ingredients
Teriyaki Sauce
- 1 tbsp cornstarch
- 1/2 cup water
- 1/4 cup low sodium soy sauce
- 2 tbsp light brown sugar
- 1 tsp fresh ginger grated
- 2 cloves garlic minced
- 1/4 tsp red pepper flakes
Stir Fry
- 1 lb fresh broccoli cut into bite-sized florets
- 1 lb flank steak sliced thin against the grain
- 2 tbsp olive oil divided
- 2 tbsp water for steaming broccoli
- 1 tbsp sesame seeds for garnish
Instructions
- In a small bowl, whisk together cornstarch and 1/2 cup water until no lumps remain. Add soy sauce, brown sugar, grated ginger, minced garlic, and red pepper flakes. Stir until sugar dissolves completely. Set aside.
- Break broccoli into walnut-sized florets. Slice flank steak thin (about 1/4 inch thick) perpendicular to the grain.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add broccoli florets and stir to coat. Add 2 tablespoons water, cover immediately with a lid, and cook for 3 minutes. Remove lid and continue cooking until water evaporates. Transfer broccoli to a plate.
- Add remaining 1 tablespoon olive oil to the hot skillet and increase heat to high. Wait until oil shimmers. Arrange beef slices in a single layer without crowding. Let sear for 45 seconds before stirring. Cook, stirring occasionally, until beef browns nicely.
- Reduce heat to medium-low. Pour in teriyaki sauce and stir to coat the meat. Cook for about 2 minutes until sauce thickens and bubbles.
- Add broccoli back to the pan and toss everything together until evenly coated. The sauce should cling to the meat and vegetables.
- Serve over fluffy white rice and sprinkle with sesame seeds.
Notes
Protein Substitutions: Ground beef (drain fat first), diced chicken breast, shrimp, or firm tofu all work well.
Vegetable Options: Try snow peas, sliced carrots, red bell peppers, or button mushrooms instead of or in addition to broccoli.
Serving Suggestions: Serve over white rice, cauliflower rice, ramen noodles, or udon noodles.
Storage: Store in airtight containers in the refrigerator for up to 4 days. Flavors improve overnight. Reheat in microwave for 2 minutes (stir halfway) or on stovetop over medium heat with a splash of water.
Frozen Broccoli: Skip the steaming step and add frozen broccoli directly when returning vegetables to the pan. May need extra thickening time due to additional moisture.
Regular Soy Sauce: Start with 3 tablespoons instead of 1/4 cup, then taste and adjust.