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Teriyaki Beef Broccoli Stir-Fry
This Teriyaki Beef Broccoli Stir-Fry brings together tender beef, crisp broccoli, and a sweet-savory sauce in just 30 minutes. Perfect for busy weeknights, this recipe delivers restaurant-quality flavors with simple ingredients you likely have at home.
Why You'll Love This Recipe
- Ready in just 30 minutes, making it perfect for busy weeknight dinners when time is limited
- Uses simple pantry ingredients like soy sauce, brown sugar, and cornstarch for an authentic teriyaki flavor
- Delivers restaurant-quality taste at home while saving money and controlling ingredients
- Provides a complete balanced meal with protein, vegetables, and can be served over rice or noodles
- Easily customizable with different vegetables or protein options to suit family preferences
Why This Teriyaki Beef Broccoli Stir-Fry Recipe Works
The secret lies in the cooking technique. By cooking the broccoli and beef separately, each ingredient maintains its perfect texture. The broccoli stays crisp-tender while the beef develops a beautiful sear.
The homemade teriyaki sauce uses cornstarch as a thickener, creating that glossy coating you love from takeout. Fresh ginger and garlic add depth, while the brown sugar balances the salty soy sauce perfectly.
Why You’ll Love This Teriyaki Beef Broccoli Stir-Fry
This dish combines convenience with incredible flavor. Unlike many stir-fry recipes that can turn soggy, this method ensures every bite has the perfect texture contrast.
The sauce clings beautifully to both the beef and broccoli without being overpowering. Plus, it’s much healthier than takeout versions, with no artificial preservatives or excessive sodium.
What You’ll Need for Perfect Teriyaki Beef Broccoli Stir-Fry
Ingredients
| Ingredient | Quantity (Approx) | Purpose / Notes |
|---|---|---|
| Cornstarch | 1 tablespoon | Thickens the teriyaki sauce |
| Water | ½ cup | Base for sauce mixture |
| Low sodium soy sauce | ¼ cup | Main flavor component |
| Light brown sugar | 2 tablespoons | Adds sweetness and caramelization |
| Fresh ginger | 1 teaspoon grated | Provides aromatic warmth |
| Garlic | 2 cloves minced | Enhances savory depth |
| Red pepper flakes | ¼ teaspoon | Adds gentle heat |
| Fresh broccoli | 1 pound | Main vegetable component |
| Flank steak | 1 pound | Protein base, slices well |
| Olive oil | 2 tablespoons | For cooking and preventing sticking |
| Sesame seeds | 1 tablespoon | Garnish and added texture |
Tools
| Tool | Purpose |
|---|---|
| Large skillet or wok | Provides space for proper stir-frying |
| Sharp knife | Essential for slicing beef against grain |
| Cutting board | Safe surface for food preparation |
| Small mixing bowl | For preparing teriyaki sauce |
| Whisk or spoon | Mixing sauce ingredients thoroughly |
How to Make Teriyaki Beef Broccoli Stir-Fry
| Step | Instructions |
|---|---|
| 1. Prepare Sauce | In a small mixing bowl, dissolve 1 tablespoon cornstarch in ½ cup water until completely smooth |
| 2. Add Seasonings | Stir in soy sauce, brown sugar, grated ginger, minced garlic, and red pepper flakes. Set aside |
| 3. Prep Vegetables | Cut broccoli head into uniform bite-size pieces for even cooking |
| 4. Slice Beef | Slice flank steak thinly (¼-inch thick) against the grain for tenderness |
| 5. Cook Broccoli | Heat 1 tablespoon olive oil in skillet over medium heat. Add broccoli, then 2 tablespoons water. Cover and steam briefly |
| 6. Finish Broccoli | Remove lid and continue cooking until water absorbs and broccoli is crisp-tender. Transfer to plate |
| 7. Sear Beef | Add remaining oil to pan, increase to high heat. Add beef in single layer, cook until browned |
| 8. Combine | Reduce heat to medium-low, add sauce mixture. Cook until bubbling and thickened |
| 9. Final Assembly | Return broccoli to pan, toss to combine. Sprinkle with sesame seeds and serve over rice |
Chef's Helpful Tips
- Slice beef against the grain while it’s slightly frozen for easier, more uniform cuts
- Don’t overcrowd the pan when cooking beef – work in batches if necessary for proper searing
- Keep broccoli crisp by not overcooking – it should be bright green and tender-crisp
- Stir the cornstarch mixture before adding to prevent lumps in your sauce
- Have all ingredients prepped before starting since stir-frying happens quickly
Serving and Storage Tips
Serving Tips
Serve this teriyaki beef immediately over steamed jasmine rice or brown rice. The sauce pairs beautifully with the neutral grain base.
For variety, try serving over rice noodles or alongside this ultimate chicken casserole for a feast. Garnish with extra sesame seeds and sliced green onions for color.
Store leftovers in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to prevent the sauce from becoming too thick.
Mistakes to Avoid When Making Teriyaki Beef Broccoli Stir-Fry
The biggest mistake is overcooking the broccoli. It should remain bright green and crisp-tender, not mushy or dull colored.
Another common error is cutting beef with the grain instead of against it. This makes the meat tough and chewy rather than tender.
Don’t add the sauce too early or over high heat, as it can burn and become bitter. Wait until the beef is properly seared, then reduce heat before adding the sauce mixture.
You Must Know
- Always slice beef against the grain for maximum tenderness in your stir-fry
- Cook vegetables and protein separately to maintain proper textures and prevent overcooking
- Use cornstarch slurry properly by stirring before adding to prevent lumpy sauce
- High heat is essential for searing beef, but reduce temperature when adding sauce to prevent burning
Tips and Tricks for Teriyaki Beef Broccoli Stir-Fry
For extra flavor, marinate the sliced beef in 2 tablespoons of the teriyaki sauce for 15 minutes before cooking. This adds another layer of taste.
Try blanching the broccoli in boiling water for 1 minute instead of steaming if you prefer a more vibrant green color. Just drain well before adding to the pan.
Double the sauce recipe and store extra in the refrigerator for up to a week. It’s perfect for quick beef stir-fry meals throughout the week.
Suggestions for Teriyaki Beef Broccoli Stir-Fry Variations
Swap flank steak for chicken thighs or shrimp for different protein options. Adjust cooking times accordingly – chicken needs to reach 165°F internal temperature.
Add bell peppers, snap peas, or carrots for more vegetables. Just remember to add harder vegetables first and softer ones later to ensure even cooking.
For a spicier version, increase red pepper flakes or add a tablespoon of sriracha to the sauce. You can also try this alongside creamy garlic shrimp pasta for surf and turf night.
FAQ for Teriyaki Beef Broccoli Stir-Fry
FAQs:
Yes, but thaw and drain frozen broccoli thoroughly first. Skip the steaming step and add it directly to the pan for the final toss to prevent overcooking.
Flank steak works best due to its texture and flavor. Sirloin or ribeye also work well, but avoid tougher cuts like chuck roast which need longer cooking times.
If the sauce becomes too thick, simply add a tablespoon of water at a time while stirring until you reach the desired consistency.
The sauce can be prepared up to 3 days ahead. However, cook the dish fresh for best texture, as reheated stir-fries tend to lose their crispness.
This recipe isn’t gluten-free due to regular soy sauce. Substitute with tamari or gluten-free soy sauce to make it suitable for gluten-sensitive diets.
Conclusion
This Teriyaki Beef Broccoli Stir-Fry proves that restaurant-quality meals can be simple and quick to make at home. With proper technique and fresh ingredients, you’ll create a dish that rivals any takeout option.
The key is respecting each ingredient’s cooking time and building flavors gradually. Once you master this basic technique, you can adapt it with different proteins and vegetables for endless variety.
For more comforting meal ideas, check out our keto cloud cake recipe for a perfect light dessert to end your Asian-inspired meal.
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📖 Recipe Card
Easy Teriyaki Beef Broccoli Stir-Fry Recipe
Ingredients
- 1 tablespoon cornstarch
- ½ cup water
- ¼ cup low sodium soy sauce
- 2 tablespoons light brown sugar
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- 1 pound fresh broccoli, cut into bite-size pieces
- 1 pound flank steak, sliced thin against the grain
- 2 tablespoons olive oil, divided
- 1 tablespoon sesame seeds for garnish
Instructions
- In a small mixing bowl, dissolve 1 tablespoon cornstarch in ½ cup water until completely smooth
- Stir in soy sauce, brown sugar, grated ginger, minced garlic, and red pepper flakes. Set aside
- Cut broccoli head into uniform bite-size pieces for even cooking
- Slice flank steak thinly (¼-inch thick) against the grain for tenderness
- Heat 1 tablespoon olive oil in skillet over medium heat. Add broccoli, then 2 tablespoons water. Cover and steam briefly
- Remove lid and continue cooking until water absorbs and broccoli is crisp-tender. Transfer to plate
- Add remaining oil to pan, increase to high heat. Add beef in single layer, cook until browned
- Reduce heat to medium-low, add sauce mixture. Cook until bubbling and thickened
- Return broccoli to pan, toss to combine. Sprinkle with sesame seeds and serve over rice
Notes
- Slice beef against the grain while it’s slightly frozen for easier, more uniform cuts
- Don’t overcrowd the pan when cooking beef – work in batches if necessary for proper searing
- Keep broccoli crisp by not overcooking – it should be bright green and tender-crisp
- Stir the cornstarch mixture before adding to prevent lumps in your sauce
- Have all ingredients prepped before starting since stir-frying happens quickly
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
