Easy Beef and Broccoli
The BEST and EASIEST beef and broccoli made in 15 min from start to finish. And yes, it’s quicker, cheaper and healthier than take-out!
Ever since we moved to Hollywood, Jason and I have been ordering delivery several times a week. There are tons of fun restaurants we’re just dying to try out but once we get home, we’re just too tired to leave the house again. Plus, Butters makes it really difficult for us to leave.
But as convenient as delivery is, I just can’t keep waiting 60-90 mins for them to come! Plus, the food is always cold by the time it hits our table. So when I had a beef and broccoli craving the other day – a craving I have at least once a week – I just had to try Carrian’s easy version of this.
And yes, it really is the EASIEST beef and broccoli I have ever made! The slow cooker version of mine is great too, perfect for when you work an 8 hr day, but this – this is on your dinner table in 15 minutes, and this includes the prep time! But don’t be fooled by the easiness of the recipe – it’s just as flavorful and tasty, if not better, than take-out!
Easy Beef and Broccoli
Ingredients
- ⅔ cup reduced sodium soy sauce
- ½ cup chicken stock
- ¼ cup honey
- 2 tablespoons rice wine vinegar
- 2 tablespoons brown sugar, packed
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon Sriracha, or more, to taste
- 1 teaspoon ground ginger
- ¼ teaspoon red pepper flakes
- 1 tablespoon olive oil
- 1 pound flank steak, thinly sliced across the grain
- 1 head broccoli, cut into florets
Instructions
- In a medium bowl, whisk together soy sauce, chicken stock, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch, Sriracha, ginger, red pepper flakes and 1/4 cup water; set aside.
- Heat olive oil in a large skillet over medium high heat. Add steak and cook, flipping once, until browned, about 3-4 minutes.
- Stir in broccoli and soy sauce mixture until tender and slightly thickened, about 3-4 minutes.
- Serve immediately.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I made this as a meal-prep for the work week, and a little extra for dinner the same night. SO good. The only differential was I used a LOT of broccoli. Vegetable servings are important!
ANYTHING… on this site is amazing! I made this easy beef & broccoli with rice and it was fantastic. I will be adding this recipe to the rotation
Thank you, I’m going to cook this with grilled chicken, mushrooms, and shrimp also. As soon as it’s done I’ll let you know how it turned out.
Delicious, easy and quick, minimal ingredients will make it again,, great for people who don’t like broccoli
This was a hit! I added shredded carrots and served it over rice. I left out the sriracha. Will definitely add it into the rotation.
This was a great fast meal. I found it a bit on the sweeter side for Beef & Broccoli. As another poster suggested to omit the sugar I might try that next time. Awesome recipe thanks so much
I made it for my family and they loved it
I am wondering if it will make a big or even dramatic difference if I ommit the Sriracha sauce? I’ve never been much of a fan of it so is there maybe a substitute anyone can recommend or if it should come out fine without it completely. Thanks 🙂
I made it without the sriracha and it was great.
The recipe was delicious but I’m wondering if I was wrong to add the 1/4 cup of water.
It was very soupy.
What kind of Sriracha do you use for this meal
I’ve only used flank steak for cooking that has been marinated a few hours to tenderize it. How is it in this recipe without doing that? Is sirloin a good alternative?
Enjoy so many of your recipes.
I prefer my meals a but less sweet so I left out the brown sugar. It came out perfectly. Served over white rice.
i always use sirloin spoiled my boys and it tastes aMAZING…but u can add a 1/4 teaspoon of baking Soda and it’ll be tenderized in no time…hope this helps..:)
Very good. I added an onion and chopped carrots and omitted cooking the beef in oil. There’s enough fast to cook the meat. It came out very flavorful with just a little kick. I’ll make it again.
Loved this and the kids even ate the leftovers
This was SO GOOD! I used sirloin steak instead of flank steak, and I made steamed rice to serve with it. Everyone in my house loved it – and I have super picky eaters!! I will say, as others have posted as well, that the prep is longer than 5 minutes. I think from start to finish, including cooking the rice, it took about 40-45. I’m not complaining though because it was all SUPER EASY!! This will definitely be a repeat meal for our house!!
Awesome flavor! Prep time for me was far more (like 4x more!), but the results are worth it!
So good! Love the flavor of the sauce.
Very good, my family loves it. Quick and easy although I am wondering what the calories and nutritional values are of this.
Love your recipes! So many nowadays have cream cheese and sour cream, all of which are not tolerated by some members of our family. I have not made this yet, but will definitely do so for our family dinner night. Thank you!
I’ve made this recipe at least fourty times over the past few years. Its a dinner staple in our house, so much so that I hardly even use the recipe anymore. As someone that alters everything, Ive never changed a thing in this recipe because its perfect as is. Thank you so much for a recipe I’ll be using for many years to come!
This is one of our favorites. Everyone in the house loves ❤️ it. Healthier, tastier and of course, damn delicious.
Beautiful recipe, made me feel like a chef with something new. Thank you for sharing
Fabulous
So easy and delicious!!
This is one of our favorites. Everyone in the house loves ❤️ it. Healthier, tastier and of course, damn delicious.
That was delicious! Thanks!!!
Really tasty recipe! Easy and delicious. However, there was too much soy sauce for our taste. I’d probably do 1/2C. of soy sauce versus the 2/3, and make up for the volume with a little more chicken broth to boost the flavor. The amount of soy sauce covers up the flavor of all of the other wonderful spices.
Perfect. Made it exactly as is other than couldn’t find flank steak so used sirloin. I simply love that I can find all the ingredients for most of your recipes at Walmart or other local store. My two teens and husband agreed this one is a keeper.
I seared the broccoli first and marinated the meat, since I was cooking with venison and it can get tough quickly. I also added a dash of allspice and red wine. It was delicious and so easy! Thanks!
I made this tonight using leftover sirloin steak and it was delicious! Hubby said better than take-out! I love Asian cooking and this is my go-to recipe from now on!!
Wonderful! I made this today and the only thing I changed was I used frozen broccoli because that is all I had on hand. I partially stir fried the broccoli first because it was frozen – from there I followed the recipe exactly. This recipe is most definitely a keeper. Thank you!
Loved this! And what an easy way to make it! The sauce is delicious with just enough heat and it makes plenty of sauce . I like to steam the broccoli just a bit before I throw it in the pan to finish it off. This is my new go to Beef and Broccoli recipe…I have tossed the one I used to use!
Best recipe ever it’s a staple at my home . I add mushrooms and green onions ! Use any cut of beef
We tried with a different cut of beef and Al thought the family loves this recipe they did not like me changing the meat. Stick with flank steak thinly sliced and never go wrong
Delicious! The only thing I did differently was to leave out the sesame oil, (I didn’t have any on hand) and increased the Sriracha. My whole family loved it.
OMG! This broccoli and beef are life! I followed the recipe to the T and my family loved it! I will definitely be making this again.
Amazingly tasty! New meal for every weekend
Soooooo delicious and much better than take-out. I made the recipe as written and it came out perfect. The sauce amount and sweetness were perfect too. This will be a weeknight staple!
Better then take out. I made exactly as written and it came out fabulous
Loved this recipe !!! Cooked green onions b4 adding steak
It was delicious!
Love the sauce! Also added some green peppers into the broccoli. I will be trying this sauce to make a chicken broccoli as well.
Can’t wait to try! Has anyone marinated the steak prior to cooking? Just a thought! I usually marinate my meat, but I don’t want this too be a salt bomb. Thanks!
This was amazing! I tend to ad lib any recipe so, based on the reviews, I coated the beef with a bit of cornstarch before I cooked it and sauteed onions before adding the beef. I also used fresh ginger just because I love it! My mom and husband loved it! Next time will add other veggies along with the broccoli. Damn delicious!
This was very good!! I think all of the Damn Delicious recipes are EXCELLENT but my only complaint with this one is the sodium. I used less than the recommended 2/3 cup of low sodium soy sauce but the salt taste was overpowering. I even used low sodium chicken broth. ♀️ I won’t complain too much. This site is my go-to place for all things delicious but thought other recipe seekers might want to start slow with the soy sauce.
There’s something about a good beef and broccoli that really hits the spot. I’ve probably spent hundreds of dollars over the years getting this to-go from local Chinese restaurants. But it really is easy and even better (and better for you) to make it at home. This recipe looks Amazing, looking forward to making it this week.
Saved My Marriage not really but it’s eye catching to start a review like that. Also I’m a little high and i think it’s funny. Seriously you guys I’m a fat old man dad husband who has been sick for 3 days unable to eat a meal and this was what I made for my first meal off the john since it’s what I had shopped for anyways. So fast, So easy, So wow. This was super delicious and I’ve spent years living in China, I met my wife there and she told me how authentic it felt for her. Although you need to add the KING OF FLACOR: MSG!!!!!!! Other than that little recommendation this was amazing, thanks so much for sharing it with me! Now I’m looking up a recipe for Nachos……
*Edit. Can’t forgive my misspelling of FLAVOR, the one with the V, ugh…
Nachos…..
New family fav!! And it IS better than take-out, quicker and cheaper too!
Beef has gotten pricey….used pork (and another time, chicken) and again.. DEElicious!
Thank you for a keeper and a winner!
Awesome recipe !! Used a bit more corn starch and more broccoli.. based on reviews .. loved it
This was pretty good. Made it tonight. I couldn’t find the beef at my local store so I made it with thin chuck steak. Was a bit on the tough side but still not too bad. The flavors were good but I would have added more honey or brown sugar. Broccoli (fresh) came out really nice. Husband was happy, so it passed the test! 🙂
Every recipe I’ve made from your blog has been awesome – thank you!
I always find helpful tips in the comments. We doubled the recipe for lunch prep… browned the meat in batches in a cast iron skillet, omitted brown sugar, reduced the honey a bit, and added extra sesame oil to mine after plating. We had sirloin tip roast on hand and it worked perfectly. We will make this again!
The flavor was good, but the amount of sauce is a LOT. I had half the sauce leftover for next time.
Made this last night. It was delicious. But glad I read many of the reviews here.
I cut the honey and sugar in half and it was still plenty sweet. And I used sirloin instead of flank steak. Plus I added red bell, zucchini and onions. Those were my only changes. My husband LOVED it.
My only comment is the meat won’t be great for leftovers. The tiny strips don’t take but seconds to cook and reheating will make it too tough for our liking. So I’ll remember to make extra sauce next time. But don’t double the meat. Save the sauce for an even quicker meal the following week.
Oh, and even though my husband loves heat, he said this was a “very nice” heat. Not too over powering. And perfect for this heat wimp. (wink wink)
Thanks so much for a delicious quick meal.
Oh, also used all low sodium ingredients. That’s VERY important.
If you want thicker sauce I’d recommend leaving out the 1/4 cup of water and draining any juices from the meat. I’ve made it 100 times and just now realizing it calls for that extra 1/4 cup of water lol
This recipe is absolutely DELISH!! I agree with another reviewer that the sauce could have been thicker. I used 1 heaping TBSP of cornstarch and next time I will add a little more. The dish is amazingly flavorful and better than any beef and broccoli I have ever eaten in a restaurant or on take out. Don’t hesitate to try this! It is amazing!
This was soooo good! And so easy for someone who is not a very good cook. Family loved it!
This is delicious but I’ve made it twice now and there is SO much sauce and it’s very thin and more like a soup. I added extra cornstarch but it never thickened up. I even doubled the broccoli this time and it was still soupy.
Could you make this with a different kind of vinegar and a different kind of oil?
Sesame and peanut oils give the authentic and traditional taste to the dish – its something in the background as far as flavor goes. You can definitely make it with normal vinegar and olive or canola oil – but be careful that you dont go past the temperature that is safe for the oil you’re using.
This sauce is excellent! Tasty and not overwhelmingly sweet. Made double batch and intend to use again but with chicken and broccoli. Very versatile. Love all of your recipes btw.
Don’t know what’s better; your recipes or your wonderful, enthusiastic personality! It shines through! What a lovely couple you and Ben make and Butters and Carman just round out the ideal family!!
All the Very Best!
Excellent sauce, which I doubled because we like sauce. Normally I would use beef broth with beef but stuck to the recipe and used chicken broth. I didn’t have broccoli so used sugar snap peas, carrots, and onions. Excellent
I have made this a couple of times. Sometimes it doesn’t thicken and I don’t want to overcook the meat. Ideas?
Mix some cornstarch in small amount of water or broth, add to pan. As boils should thicken up quickly. If not add a bit more. Cook a full minute after adding, to ensure fully cooked & thickened.
Just made this recipe for lunch and I’m going to eat it over the next few days. It was super simple, quick, and easy!! My only complaint is I wish the sauce had thickened up more. I feel like next time I could probably make half the sauce recipe and still have enough. Sooo yummy though!
The sauce was delicious!!! But I found the recipe should call for at least double the amount of broccoli for the amount of sauce it makes. That’s the only reason I did not give it 5 stars
Absolutely delicious, devoured by my teens. Saved some sauce and sautéed tofu then added w veg, super tasty!
Awesome delicious- my family loved it. I search the web and thrilled I did your recipe – based on reviews. Thank you
I made this for my family and it was devoured! It was so delicious. I added more red pepper flakes (we like spice) and garlic but other than that left the recipe as is. Definitely a new family favorite!
Looks wonderful, can I make this in the slow cooker?
Thank you! This was so easy, and even my picky 7 year old ate it. If a meal is on the table in less than 30 minutes, costs less than 10 dollars to make, and is eaten by everyone, I’m thrilled! I appreciate you sharing this recipe! Nom!
Mannn this was delicious…..
I have very finicky eaters…
my toddler is going through the I won’t eat anything stage
And my mother has a lot of medical restrictions that make it either difficult to eat or difficult to process.
All I did was cooked the broccoli longer which worked because the sauce took a while to thicken I also used beef cubes stake because of the texture. I will definitely make this again and again. Thank you for sharing this keep them coming…
This was a really quick, easy and delish recipe. I did find it really salty so next time I will reduce the amount of soy sauce and make sure I use low sodium ingredients. I’ll definitely make this again and again! Thank you!
This is really good! I don’t typically like to review recipes that I’ve altered, but feel the alterations were small enough to still fairly review.
I doubled the sauce like others recommended. I did find I needed to add more than double cornstarch though. So ended up at 3-4TBS cornstarch in the end (for a double recipe). I did 1.5lbs flank steak and a bit more broccoli, as well as added sauteed mushrooms. We served it over noodles.
This is ALL ABOUT THE SAUCE. Its addictive. Its perfect. You could easily swap out ingredients in this with no problem too. I’m going to do chicken thighs and asparagus next time.
Thank you Damn Delicious for another successful dinner that all my family liked!
This was yummy but takes longer than 15 minutes to get on the table! Will add just a tad more cornstarch next time as it is plenty saucy. Recipe is a keeper.
The flavor was all there but mine didn’t turn out as big as it looks in the picture. Which I’m sure is fixable. It was definitely easy and delicious.
This had excellent flavor but the recipe makes a TON of sauce! Next time I will cut the sauce ingredients half to save on pantry staples.
Amazing, my husband is still raving about this dish that I just made for the first time. Thank you for this wonderful recipe!!! If I were to cater it to my taste I would’ve used about 1/8 cup honey, maybe 1/2 cup low sodium soy sauce (it was still super salty, even with the reduced sodium sauce), and a little more water to balance the liquid ratio. I should’ve used low sodium chicken broth also. And seeing that we like softer broccoli I gave the broccoli a jumpstart in the microwave with a two minute steam.
Hands Down the Best Sauce for any Beef Stir Fry. I’ve tried 5-6 homemade sauces in the last 2 years for Beef Stir Fry. All of them are basically the same: soy sauce, some variety of sugar, garlic and sesame oil. None of them have been worth making again. UNTIL NOW. This sauce has complexity and is full of flavor (it’s not just soy sauce). If you’ve been looking for a Sauce for Beef Stir Fry (broccoli beef, beef and green beans etc) You Have to Make this One !!!! You’ll throw all the other recipes out
Thank you! Thank you! My son has Celiac and we have struggled to find a recipe that is like “the real thing”. Since I can get gluten free versions of all these ingredients, I took a chance. Well, I was a hero tonight. The only complaint I got was I did not make enough! Double batch next time! Thank you!!!
I have never written a review. This recipe has made me so happy that I felt I needed to give my 5 stars! I have tried a dozen other stir fry sauces and none have been anywhere near as good as this one and it being fast and easy makes it that much better! Thank you for sharing this amazing recipe
This was a huge hit at our house tonight, even with picky eaters. It will definitely be on repeat- super simple and delicious, perfect with rice. I didn’t have sriracha so I used chili garlic sauce and it turned out fantastic.
Best recipe for Beef & Broccoli I have ever used!! thank you!!! dinner was a smashing success tonight!
Nice and easy! Great taste too! Will definitely make it again.
This was super good. I had a 2 pound london broil so I doubled the sauce. I also blanched the broccoli first. It was super delicious but a tad sweet. Next time I make it I will cut the honey and sugar in half. I think it would also be terrific with chicken rather than beef. Even Shrimp??? Yum! Awesome. Its a keeper.
Wow, this is amazing! I never comment but this was just too amazing. I was so proud of myself that I actually cooked something that tasted better than restaurant quality. I also added in lo mein and snap peas and used teriyaki beef instead of flank steak. Delicious! My whole family enjoyed!
This is the BEST broccoli beef that my husband and I have ever had in our lives! There are so many bad recipes out there for everything, even on big name platforms like Food Network, Martha Stewart, etc. I usually end up patching together recipes and adding more spices to make something decent out of what I find online, but I was pleasantly surprised with this one. I made it as-is and it was amazing!
I love this recipe. I use “beef for carne picada” from aldi. It is already cut up. It makes this easy recipe even easier. Thank you for all your recipes. I love your website.
I have made broccoli beef sevral times. My husband asked what I did different. I said it was just a different reciepe. He asked me to throw away the other receipe I will and check out the others on this site. Thank you . I don’t know why I love to cook and get compliments but it rally makes my day.
Soooo good!!! My toddler loves it, my husband loves it, and I love it. Definitely will make again!
Best dish ever full of flavors and delicious for the family
I literally just finished making this recipe (9/16/20) and it was AMAZINGGGGG!!!! I cannot wait to make this again. My 16 year old son loved it. It’s so good and the measurements are perfect. Thank you!!!!
Thanks for this awesome recipe. I made it today and it was a great hit in our house. I followed the recipe except I used teriyaki sauce instead of soy sauce because i didn’t have soy sauce and left out the vinegar. Since i used teriyaki sauce it came out thick consistency just like we buy in the take out. But I wonder how it would taste with soy sauce. So I’am surely making it again with soy sauce and I will come back with another review.
Very tasty, but only need half the amt of sauce. Threw in mushrooms and red peppers because we needed to use them up. Its in the rotation now. No need to order out ever again.
Damn good!!!
I’m not one to post anything. But this recipe was delicious. I’m not much of a meat eater but the sauce with the rice and broccoli was wonderful. My husband left not one bite of steak. He said so tender he could cut it with a fork. Passing on to my son who also loves to cook. And thanks for all the free recipes
I tried this and loved it. Thanks for sharing this amazing recipe with me.
Do something about all the stupid pop up ads. Makes it impossible to follow recipe!!!!
The “stupid” ads actually keep our recipes free of charge to readers like yourself. We are a team of 4 amazing women working hard to provide these professionally-tested recipes for all of our home cooks.
Also, let’s spread some kindness, John.
Have an amazing day!
Good for you dear lady! Right now being kind to one another seems to be challenging. You 4 women are indeed amazing. Soldier on!!
A great recipe! And, I LOVE “easy” & “quick”! Thank you so much! Can’t wait to prepare this for my husband.
So delicious! I followed the recipe, minus Sriracha as I didn’t have it, except I put my beef strips in the sauce while I was cutting it. After it was all cut and in the sauce I heated up my pan and quickly sauteed the beef strips in two batches. I did end up using only about half of the sauce for this meal, but it was so good I am buying more beef to make it again! The sauce thickened nicely as I only cooked what was with the strips I pulled out of the sauce. So bood!
Very good. I substitute coconut aminos for the soy sauce, and coconut palm sugar for the brown sugar. Used grass fed skirt steak since they didn’t have flank. Made it all organic, served over brown rice. Delicious. I too needed to add additional thickener, as it was not thickening at all.
I have made lots of recipes from this site and every one of them are Damn Delicious! When I announced my intention to make this one hubby said don’t make the sauce – he would use jarred honey garlic?? I made him try the original recipe first; turns out he ate the whole pot. No leftovers tonite! Thanks for another one to add to the regular rotation. Stay safe in Cali!
This recipe was indeed easy and quick (although it took longer than 15 min). I had to add cornstarch (mixed w cold water then added some cooking juices) because it was not thickening. The result was fantastic! My whole family loved it…which is, in itself, a major feat! Lol
Okay this recipe was delicious! I don’t like the texture of flank steak so I replaced with eye of round steak. I didn’t have low sodium soy sauce, so I used regular and holy cow! It was SALTY. Luckily I like salty food so it was fine but I would definitely emphasize the LOW SODIUM soy sauce. Otherwise it was perfect.
I tried this for the first time and loved it. Thanks for sharing this amazing recipe with us. Just replaced beef with chicken
This is the best recipe I’ve ever made. I did the following ingredients (see below) , thank you for such a beautiful recipe!!
Beef and broccoli Chinese dish
* 1/3 cup reduced sodium soy sauce
* 1/2 cup chicken stock
* 1/4 cup honey
* 2 tablespoons rice wine vinegar
* 2 tablespoons brown sugar
* 2 big cloves garlic or 3 little finely chopped
* 1 tablespoon cornstarch
* 1 teaspoon Sriracha
* 1 teaspoon ground ginger
* 1 pound steak, thinly sliced. I used 4 fillet steaks cut up into thin slices . We didn’t weigh the steak
* Broccoli (add how much you want)
* Onions (I did two small onions)
* Sesame oil
Directions:
* In a bowl, whisk together soy sauce, chicken stock, honey, vinegar, brown sugar, garlic, cornstarch, Sriracha, ginger and set aside.
* Cook the onions in a frying pan with sesame oil then add the garlic and cook off. Then I put this in a bowl to one side.
* Cook the broccoli separately, then put to one side in the bowl of onion and garlic.
* Then had a bit of cornstarch to the steak (not in ingredient list) , just sprinkle some on . Pour a bit of the liquid you made in the first step into a frying pan, a dash of sesame oil and then fry the steak off. I left mine a bit red so it didn’t go tough.
* Then put it all together and just make sure everything is warmed up
* Serve with rice or noodles – we had with rice but I feel it would be better with noodles
We used low soy sauce because people complained on the recipe about it being to salty and halved their amount as suggested . But ours wasn’t too salty it was perf 🙂
Came our great! I was very happy, I happened to have tahini sauce instead of sesame oil and that worked great
This recipe is delicious and super easy!
Ok made this tonight had everything but fresh broccoli (used frozen added last 5 minutes of cooking) and sriracha which was no big deal for me. I omitted the water. After I sliced the beef I added 1/4 of sauce as a quick marinade (10 min) while I veggied it up. Adding sliced purple onion, carrots, celery, red peppers and mushrooms.
I sautéd all veggies first 5-7 minutes removed added beef in 3 batches I wanted it to brown not steam removed and added to veggies standing by. Poured sauce in pan to release all goodies stuck on bottom of pan then added frozen broccoli and all other goodies that were on standby. Cooked for 5 minutes poured over jasmine rice (spaghetti noodles for my 5 year old son) everyone ate it all. Great recipe!
Note: I agree it’s not 15 minutes. Start to finish including rice it took me 30. NOT A BIG DEAL! Also tons of people complaining about too thin. Cook it longer or add 1/8 cup cornstarch slurry it will thicken. Again. NOT A BIG DEAL!
Excellent! The best beef & beoccoli recipe I’ve ever tried.
Unbelievably delicious. Better than takeout!From start to finish about 20 minutes.
This was my first attempt at cooking something Chinese. I am so glad I came across the recipe. My family loves it and yours will too.
Fast, easy. I subs teriyaki sauce, 1/3 cup so as not to mess with honey, rice vinegar, brown sugar, sesame oil and cornstarch; and added the garlic, ginger, red pepper flakes. EVERYONE loved it. So, doing it again. Thanks you ever so much for the recipe!!!!
This was very easy and really tasty. We couldn’t get flank steak so I used striploin. I also added a red pepper I had sitting in the fridge, cut into long strips. My boyfriend and I loved it! We will definitely be making this again! Thanks so much for the easy recipe idea!!
Please don’t tell folks they can make this in 15 minutes. Unless unless you have a sue chef.
It takes time to find all the ingredients, chop up garlic, minced ginger, cut steak into slivers. Cut up broccoli.
Best I could do is probably 1/2 hour.
Otherwise, the dish was great
Quick simple and I already had most of the ingredients readily available at home! My entire family devoured it too with absolutely no leftovers!
It was delish! I didn’t have skirt steak so used stew meat, no sriracha, don’t care for it. Turned out yummy
This was my second time making this. The first time I omitted the flakes and it was FANTASTIC!
Today I kept the flakes and it was FANTASTIC! Everyone loved the extra kick this time and the receipe both times. This is a keeper
This is my go to meal!!! Made it for the 2nd time and delish. Took everyone advice and did 1/3 soy instead of the 2/3 in directions. Kids and everyone loves it.
SO in love with this flavor combination, looks like a great weekday dinner!
Well, I will be sure to read the comments first next time before choosing a recipe. This was WAY too salty.
The 1/4 cup of water is listed in the directions but not in the ingredients. When is it added? Is it added to the sauce as it is mixed or when?
Diane, please refer to step #1:
1. In a medium bowl, whisk together soy sauce, chicken stock, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch, Sriracha, ginger, red pepper flakes and 1/4 cup water; set aside.
Amazing flavor, quick and easy
Hi, Literally just found this recepe online and ran to the market to grab the ingredients. Hope it comes out good
Followed the recipe exactly. Sliced my flank steak very thin against the grain. The sauce thickened up just perfecty. My husband loved it. I will definitely make this many more times. So eAsy and many of the ingredients I had already had on hand.
The whole concept was pretty good, but my beef created way too much liquid for my cornstarch to help thicken the sauce. I added about one whole other tablespoon for it to finally thicken, maybe you’ll need more too.
Also, we are a SALT house. My partner has a cap that was embroidered with “Needs More Salt”. I’m telling you though, CUT DOWN ON THE SOY SAUCE. We love love love salt, but definitely had a hard time finishing our plates unfortunately.
Other than that, it was easy prep, tasty and quick to put together.
Loved it. Quick, easy and delicious. I had some chanterelle mushrooms around so added those too. I didn’t have any stock so used Better Than Bouillon. Would definitely make this again.
This was pretty good and my kids seemed to like it, but my bf (Asian and grew up on Asian food) said it was too much soy sauce and suggested I use half of what’s directed. So next time I’ll try that and I will post an updated review ☺️
Omg. First off, it takes me a lot of courage to cook new things and let me just tell you I CRUSHED this. Holy crap, it’s so good. Lol
Sauce didn’t thicken at all, beef and broccoli ended up swimming in the soup. Too much liquid even when we forgot to add in the 1/4 cup of water. We let it boil some more, but afraid the beef will become tough, so we scooped out half the liquid and called it a meal. The flavor is very good, not overly salty, paired well with rice. We used korean soy sauce.
Next time we’ll probably try to halve the liquids and figure out what’s wrong with the cornstarch.
My sauce did’t thicken either. I wonder if it’s supposed to be liquidy…
Great recipe! Even my pickiest eater loved it! The first time I made it with flank steak, which I accidentally overcooked to a little tough while waiting for the sauce to thicken. The second time I used thinly sliced filet and left it a little pink. I used double the cornstarch and cooked the sauce separately, stirring until it thickened up nicely. I also precooked the broccoli a little and added it to the sauce before pouring the whole mixture over the beef. Next time I’m going to make one more change to suit my family’s taste – cut the soy sauce in half because one of my kids prefers less.
So Good! Thanks for this delicious recipe. I didn’t have any corn starch so I used Wondra flour — mixed about two tablespoons with water to make a paste and then stirred into the sauce, and it thickened it up just fine.
Delicious, but way too salty and I used everything low sodium. Maybe less soy sauce and stock? Could be a great recipe but needs tweaking because of saltiness. Mine never thickened up either.
As someone who has zero cooking skills, this recipe was super simple and delicious! I’m honestly stunned at how good it came out.
Made this for my husband and picky toddler. Huge hit and fun to make with kids too!
I made this last night for parents and my brother with noodles, and it was an unbelievably huge hit!! My mom is very hesitant trying new foods and is also super sensitive to spices (even pepper), so often she’s left disappointed with bland food. This dish, however, was perfect for her! It had loads and loads of flavour without being spicy or overwhelming. My brother ate half of the recipe just on his own because he enjoyed it so much!
I personally left out the rice wine vinegar (i can never find it anywhere), sriracha, and red pepper flakes, and used 1/3 regular soy sauce and it was still amazing. I also sauteed some onions with the beef which added even more flavour! This recipe is just the best as it’s easy, fast, and not costly at all. I can’t wait to make this again, as well as the other recipes you’ve shared 🙂 Thank you so much!!
Fantastic recipe: My additions, substitutions and changes: I roasted 2 pounds of salted and peppered chuck roast the night before in a crock pot alone. 10 hours, no liquid. In the morning, I had two tender cuts and at least 1/2 cup broth after I strained and separated the grease.
I then pulled the meat apart separating the fat out.
I did not add the chicken stock or water.
I sautéed a small chopped onion, added garlic and turned off burner while I prepped the sauce and set the table.
Had lots of fun making this with my 15 yo son! Thanks!
Very easy and very yummy
very easy put over rice topped with sesame seeds
Super tasty!!! I halved the soy sauce because don’t care for it that much. I also used garlic powder and frozen broccoli because I’m lazy af. Put it on rice noodles. A huge hit and very easy to make.
Thanks so much for your feedback, Rachel!
Awesome that you and me sound so similar compared to some people on here who actually preferred to add more ingredients and steps that i got tired reading one of them lol!! Just a couple questions,1.)wondering what was soy sauce you used and was it it salty or anything like a lot of people said? 2.) The noodle idea sounds way better to me than making rice which I was most likely not even going to make…so if you could help me out with your noodle Recipe unless its literally self explainable or on package thanks for help have a good one!!
Simple and very flexible recipe. As others have stated the sauce ends up pretty strong unless you dilute or use less sugar/salt ingredients.
I used 1/3 cup normal soy sauce (half the recipe amount) and used regular pot honey (solid) which had a bit of trouble mixing in. To help this I added four tablespoons of hot water which slightly diluted the mixture and helped dissolve the honey.
Next I took a handful of cornstarch (in addition to the tablespoon in the mixture) and powdered the outside of the beef slices.
Before turning on the heat, lay out your slices in the pan. You can use oil if needed to stop them sticking. Put it on low heat to start off. Drizzle 3-4 tablespoons of your mixture over the beef, then set to medium and follow the recipe as normal.
This does two things. One is it makes a sauce layer around your meat from the get-go, keeping moisture in and not drying out the beef as much. Second, the additional cornstarch thickens up the rest of the mixture! I see a few people commenting that their sauce is too liquid, this solves this somewhat.
As additions to the recipe I added some leftover boiled spinach and spring onion as well as cashew nuts to aid in the crunch factor. If you taste test and find the sauce too rich, the more meat/vege ingredients you add will spread it out a bit. Using veges with a bit of water content (like spinach) helps too.
I’m a vegetarian so I made this for my husband and son. They liked, but indicated it too salty. I used regular soy sauce, not low sodium as recommended. I agree with another reviewer, there was a lot of sauce. It did thicken, but I think this added to the salty flavor as well. I would definitely make again, just reduce the amount of soy sauce used, maybe by 1/2. Thank you for the simplicity of the recipe. Definitely a quick and easy meal for a week night!
This is pretty fantastic!!! It is good on rice like in the picture, but I’ve also used ramen style noodles, and it goes well too! There’s just enough spicy kick to it, and the “master sauce” is very tasty. It definitely satisfies your “umami” flavor craving!
It is perfect when my wife and I need to whip up something quick after work, or if we have unexpected guests. We just need to be sure to have the ingredients on hand. Luckily a small bottle of sesame oil lasts quite a while! (Sometimes we cheat and use frozen broccoli florets if we are in a pinch!) Thanks for posting!
I made this the other night and we loved it. Want to turn it into one of our ‘go to’ recipes. Do you recommend a noodle and if so what kind? Any additional vegetables that you’ve tried that would work well? Bok Choy perhaps?
This dish would pair beautifully with these asian garlic noodles! 🙂
https://damndelicious.net/2015/12/27/asian-garlic-noodles/
This was tasty! The directions said to add 1/4 water-necessary? Made it very ‘liquidy ‘.
It should have thickened but maybe you can omit or use a little less? Glad you still enjoyed it!
Excellent! We will be making this again.
We love it!
Wow this recipe was perfect and so delicious thank you!!
I usually find a recipe and make adjustments to taste (I made some, but not for taste per se). I made the sauce exactly as written. I did use 1 chicken bouillon cube to a half cup of water, because I didn’t have any stock and I used 1 tablespoon of pre-minced garlic, in lieu mincing 3 whole garlic cloves. I also used leftover ribeye steak that we had the other night for dinner and a bag of frozen mixed Asian vegetables. I did not add 1/4 cup of water and it still didn’t thicken like I wanted, but overall, it was absolutely delicious. I made Jasmine rice to serve it over and the more liquidy sauce
made it that much better. I will definitely save this and make it again!!!
Wow! I made this exactly as written, no substitutions or omissions. Very good flavor! Thank you for the delicious (and easy!) recipe. This one’s a keeper.
This is a great recipe using simple ingredients. I doubled the amount and we barely had any left. This was as close to the restaurant version as any I’ve had from home. I made it exactly as the recipe stated and was not disappointed. Another great recipe from this blog!
I used veggie broth and cut down on the table spoons of soy sauce and vinegar.
This is really good. I’m actually stunned how good the sauce is. All these ingredient have been sitting in the spice cabinet and to taste such a sweet sauce is amazing.
Its quick, cheap, amd taste fantastic! Perfect for a student.
Good recipe. Little salty but definitely was worth the time to make it. Would make again for sure just maybe use less soy sauce
Haven’t made it yet. Been looking for your recipes when I need something quick but good. Am an 80 yr. old housebound woman needing easy but good recipes. Really looking forward to this one as both beef and broccoli are among my favorite foods. You are terrific. You are so busy and do so much it makes me feel as though I’ m very lazy. But your recipes are so terrific, I check them out anyhow, even if I feel bad for 2 or 3 minutes.
Thank you!
Made this recipe twice in 8 days – first with shrimp and then with chicken breast. After the first time the kids told me not to make it again unless I double the recipe so they can have seconds! As a person new to the parenting thing (just started raising my sister’s 3 kids, 12,8 and 1) so i’m on the hunt for things that I can make when I get home that’s not super prissy, or expensive. Living on my own, dinner for me could easily be seafood burgers with lump crab, lobster, and scallops topped with a fried oyster – but uhhhhh, these kids just want mozzarella sticks, lol, this was a happy medium! Thanks!
Thanks, Stephanie! Gotta please the little rascals! 🙂
Im not someone who cooks on a regular. This was super easy to make AND TASTE DELICIOUS!!!! I skipped on the ginger (not a fan) so next time I think I might add it in. My boyfriend loved it (he’s super picky), asked for half chicken and half beef next time.
Excellent recipe! I followed the recipe with the exception of the sriracha and red pepper flakes as my kids don’t care for spicy/hot foods. Very easy to put together and fast! Thank you for a great addition to my weekly meal planning. 🙂
Simply the Best!!
I don’t often post recipe reviews but I had to for this one! This was over the top. I doubled the recipe, so glad I did, and only cooked enough for each meal. I made this EXACTLY like the recipe.
Family of 4, and my 2 little ones enjoyed it too! Great recipe, lots of flavor.
We are so happy to hear it!
So tasty and fresh. Added sweet yellow onion and celery. Next time might also add water chestnuts or bamboo shoots.
DELICIOUS. The recipe was simple and easy to follow, I was a bit nervous but this meal was just damn delicious thank you!
I’ve made this several times, and never used the full 2/3 cup soy sauce. I usually use between 1/3 and 1/2. Otherwise, this is fantastic and so easy. You can also cut up a red pepper for some visual pop. My local grocery store often annoyingly has flank steak only in 1.75 lb and heavier packages. I’ve made this with top sirloin which is usually closer to a pound, and it’s just as good, and usually cheaper.
Just made this – and it’s all gone. Even my pickier 9 yr old liked it. I stopped pouring in the soy sauce at about half the amount and just added more water. Other than that, it was identical to the recipe.
I was also worried that it was too soupy but it ended up nice over a bowl of rice (soaks in and flavours the rice). Next time I may add some fried onion to the beef as someone mentioned.
Thanks for the recipe! I was tired of my own cooking… 😉
Delicious. Next time I will make 1/2 of the sauce for that amount of meat and broccoli, could probably do a 1/3 even! I ended up taking over half of the sauce out and freezing it for next time. Reduced the rest, then added the broccoli and beef back in that I had taken out when I realized that was way too much sauce.
I didn’t have rice wine vinegar, so I used 2 tsp white vinegar, and added a little more sriracha…perfect sauce! Also I hate slicing up steak so I bought the pre-sliced ‘beef for stir fry’ and it worked fine. Add some sliced bell peppers to strech your meal and have plenty of leftovers!
That’s great!
Alrighty! I love the easy prep! I went to the grocery store with the intentions to just buy a chicken, and I thought I’d google something instead… this popped up, and I went for it! Given that I had 1.96 lbs of flank steak, I doubled the recipe… I must have done something wrong because it came out more like soup than the regular glaze one would find at the restaurant… what did I do wrong? I wonder if I should have added more corn starch?
PS: hubby (who doesn’t like Aisan food much, LOVES it!
Yes, you can always add additional cornstarch as needed until the desired consistency is reached.
I made this recipe tonight and it was easy and delicious! I added mushrooms and my kids typically won’t eat them, but they gobbled them right up! It was a little too sweet for my taste, but aside from that it was perfect! Thank you so much! I’ll definitely be trying more of your dishes after this!! <3
Loved this! Took a while to get all the ingredients together but completely worth it. Will be much quicker next time I cook it! Delicious and very quick to cook once you have raided your cupboards for the ingredients x
Glad you enjoyed it!
This recipe is delicious and so saucy! This will be repeated in our household. First time making and loved it!!!Thank you!
Awesome, Eric. Thanks for sharing with us!
I made it it came out delicious. I didn’t add ginger, sesame oil, and siracha, but it was still delicious. Thanks for the recipe
Okay, wow, I can’t believe how good this was! Thank you soooo much for the recipe. It is my new go-to favorite! My husband loved it, which is a hard thing to achieve.
Thank you thank you thank you!
Oh wow, thank you Maria! That’s awesome.
WAAAYYYYY too sweet. Cut all of the sweeteners in half.
I LOVE this recipe!
It has all the requirements for being perfect: Delicious, quick, customizable, and easy!
I have made this recipe just the way it is (and its perfect). I’ve done it with chicken instead of beef, asparagus instead of broccoli, over noodles, over rice, you name it, its always good. There have been weeks I’ve used this recipe twice in the same week and no one complained.
I wanted to love this dish so much, but as much as I loved the ingredients and the flavor it was extremely salty (I even used reduced sodium Tamari) and the liquids called for, including the 2/3 cup of soy sauce were much more than necessary. I had to add at least an extra 1 1/2 teaspoons of cornstarch to get the sauce to thicken, but there was still way too much sauce and it was extremely salty. I did enjoy the flavor, but am trying to figure out how to make it less salty and to reduce the amount of sauce. Next up, am going to make your Easy Thai Shrimp Soup. It looks and sounds amazing!
I usually use regular soy sauce, but only 1/3 of a cup. This helps with the saltiness and the extra liquid. If you put it over noodles the extra sauce is awesome, it’s more like beef and broccoli chow mein.
Oh so good, found this in a frenzy trying to get a decent quick dinner on the table after a stressful day and this was amazing!! It does make a ton of sauce, and I needed to add another tbsp of cornstarch to thicken. Amazing flavor, and was quick as promised. I left out the red pepper flakes since we have little ones. Works well with snap peas too for those who realize after starting that they’re out of broccoli. Thank you for a new favorite!
Really good recipe, I used chicken and chicken stock instead of beef and it was still really good, thanks 🙂
I made this tonight for my 2 teenage boys and husband and it was hit, delicious.
Are the nutrition facts representative of the entire recipe or of a single serving? If it’s a single serving, the amount of sodium is extremely high.
The nutritional information is for a single serving.
Instead of using the rice wine vinegar what can i use to substitue it ?
Here is a list of possible substitutes:
http://www.cookinglight.com/eating-smart/smart-choices/rice-wine-vinegar-substitute
Delicious! Love it! I didn’t change a thing and it was perfect. I have loved every recipe of yours that I have tried so far so I knew this would rock and it did 🙂
Have anybody made this with chicken breasts? Do you think it would work? I’ve made it with beef skirt as I can’t find flank beef in our shops and we love it.
Yes, absolutely.
Thank you so much for this recipe! It truly is quick, easy and delicious! I’m eating my leftovers for lunch as we speak!
I loved the flavor of this but, as other readers have said, my sauce was very watery. Followed directions to the letter. Next time I wouldn’t add the quarter cup of water.
Use more flour next time to thicken it, use your best judgement as it also came out watery the first time I tried this recipe.
Great recipe, thanks! tweaked it a bit. Marinated the beef in the sauce mixture, took it out, then sauteed it along with some sliced onions, minced garlic and used fresh ginger instead of ground. Added the marinade and broccoli last. Turned out great!
Can I leave out the rice vinegar? Or do I have to substitute it with something? I have found out that I do not like it! I bought it for a different recipe and couldn’t even eat that meal 🙁 but everything else just sounds so good so I still want to try making this!
Yes, you can omit as needed.
Very good. Flavorful and just a wonderful dish to prepare!
Thank you! This recipe was delicious and my husband loved it. He couldn’t get enough!
Hi Chungah,
I love your recipes. I’ve tried a few and they were very good. I just have one comment but it’s not about your recipe. It’s the photo. I don’t know if you’re aware that Japanese and Chinese people do not like to stick chopsticks in their bowls. When they make offerings to their ancestors, that’s when they do that. Just thought I share that with you so that you. But I’m a big fan of yours. Love your recipes.
I’ve made this two times now. My husband really likes it which makes me REALLY happy! 🙂 I do wish that the sauce was a bit thicker though. I really want it to coat the meat and veggies better. I cooked it exactly like the recipe the first time. Tonight, I drained the liquid off of the meat, added the broccoli and sauce, cranked the heat up to *high* to bring it to a quick boil and then turned it down a bit to simmer but the sauce never really *thickened*. I guess I could increase the amount of corn starch. Any advise?
Yes, absolutely. You can add additional cornstarch as needed until the desired consistency is reached.
I am making this right now. It smells so good, can’t wait to eat it.
Made this tonight for dinner and it was Amazing!!!!! And so easy to make!!!! A total score!!!! Thanks for posting!
Hi!
i’m definitely trying out this recipe this week. Would frozen broccoli work alright?
Unfortunately, I do not have much experience cooking with frozen broccoli. As always, please use your best judgment.
I wonder if others have tried this with artificial sweetener instead of the brown sugar and honey (due to diabetes) and if it turned out fine?
I omitted the honey and used 2 TBSP granular sucralose (Splenda) plus 3/8 TSP blackstrap molasses in place of brown sugar.
LOVE this!!! It is delicious! I will make this again! Thanks for sharing!
This is indeed quick and delicious! Thanks for sharing, Chungah. One thing: I cut way back on the sweeteners (honey and brown sugar), to about a third of what the recipe calls for. Twenty-seven grams per serving is a lot of sugar — the equivalent of seven Chips Ahoy cookies. Even with less sugar, my family loved the dish.
Another way of looking at the sugar is that there are four grams in a teaspoon. My calculator got a similar number to the 27 you mentioned. That means each serving has over SIX teaspoons of sugar. Is that what you want to serve to your family?
This is one of our favorite recipes!! My one question is when I cook the meat it seemed to get really juicy and bubbly so I have to dab out the excess with a paper towel a few times. Any suggestions for that? Also the sauce doesn’t seem to get thicker than when I first pour it in, does yours thicken up?
Love this though!!!
Sarah, if the meat brings out too much excess fat, you can certainly drain it as needed. You can also add more cornstarch as needed until the desired consistency is reached.
I tried this recipe for the first time last night and it was very good and super easy. I served it with brown rice, yum! I think I’ll double the recipe next time because it didn’t really make enough to have leftovers and I would love to be able to stretch this meal for two days in a row. I really like your blog!
Butcher said he could cut meat shabu shabu thin for gyudon, but it was a bomb…. too thick. So i decided to make this recipe instead & it was FANTASTIC! Yummmmm Not a single change to the recipe, it was perfect! Thanks Chungah!
Thank you. We made this tonight and it was a huge hit. My 11 year old kept coming back for more of the meat with some bites of broccoli as we were cleaning. Also, we did not have chicken stock but substituted with beef stock. It turned out wonderfully. Again, thanks.
I just made this tonight for dinner and OMG YUMMY!!! I will definitely keep this for later use. So delicious. I did use 5 cloves of garlic instead of just 3 because I’m crazy for garlic and I only thinly sliced the last 2. Thank you so much for having this!! The best Beef and Broccoli recipe I have ever mad (and I’ve made about 20 or so trying to get one as good as takeout lol)
Made this recipe tonight for my family. My dad is very sensitive to spice so I left out the sriracha and red pepper flakes, but it was still DIVINE. I used stir fry beef and frozen broccoli from Wegmans that I had lying around and it turned out beautifully; I just thawed the broccoli before cooking. So easy and delicious that I will definitely be adding this to my repertoire!
I love this literally. I spent under $20 for ingredients that i didnt have. Bastima rice is what i used.
I would love to use the sauce as a marinade for the beef – has anyone tried that? Sounds delicious! Will be trying it tonight.
i absolutely LOVE this recipe!! It’s way better than the Chinese buffets! The first time I cooked it there was no flank steak at the store so we used stew meat! It was amazing! Thanks for sharing this recipe!
To make the slurry, (mixture of cornstarch and water) the key is that the water must be COLD!! I generally double the amounts called for, place them in a small covered container and shake to mix. Gradually add the mixture until you receive the desired consistency.
I made this last night and found out one very important thing. DO NOT use regular soy sauce. I didn’t have low sodium and used regular – it was way to salty. However, the recipe is still excellent. I also had to much liquid and did not add the water. I think next time I will keep everything the same except use 1/3 cup low sodium soy sauce. Mine didn’t thicken either but it didn’t bother me. The recipe is a keeper. Thank you
I made this tonight for dinner and I gotta say, I will not be ordering takeout anymore!! This will absolutely delicious and made a good amount of food! Big thumbs up for me, and I will be adding this to my weekly rotation!
are you talking about seasoned rice vinegar or just regular rice vinegar? Sounds yummy
I recommend using standard rice vinegar, not seasoned.
Why am I having trouble getting the sauce to thicken?
Anna, this is very difficult for me to answer as I am not in the kitchen with you. Did you follow the recipe exactly as written without any substitutions?
Yes, I did it exactly as it’s written. Could I have had the heat too high?
I’m not entirely sure – using 1 TBS cornstarch should have been more than sufficient to have the sauce thicken, but you can always add more cornstarch as needed (1 tsp at a time) until the desired consistency is reached.
Me and my husband just made this using your recipe and I have to say it is better than any beef and broccoli takeout I’ve ever had! Thank you for sharing this!
Oh my, this is SO good! When we eat Chinese out, it’s hubby’s favorite dish, so we were excited to try this at home – and without anything prepackaged. We all loved it and wished we would have doubled the recipe! I didn’t have sesame oil and store was out, so I used grapeseed oil and luckily it didn’t seem to make a difference. I also can’t do the hot stuff at night, so left out the red peppers and Sriracha. A really quick and easy dinner to pull together and tastes fabulous!
This looks delicious. So pleased to find I can make my favorite take out meal in a crock pot. Haven’t been able to find the Rice Wine Vinegar at the grocery store, so I will buy it online. Does the listed calorie count include the rice or is that for the Beef and Broccoli only? Thank you!
The nutritional information is only for the beef and broccoli. It does not include the rice.
This was really good, although I’ll need to use more cornstarch next time. Does anyone have any ideas of reheating this so I can add more broccoli? My one head of broccoli only gave me a few pitiful florets. 🙂
Rachel, if you have enough sauce, you can steam some fresh broccoli and throw it right into your leftovers.
I tried this out this evening and–wow–delicious. My kids, who are very picky eaters, loved it too. This recipe is going in our dinner rotation. I definitely recommend it. Yum!
Hi! Seeing that there is sriracha and red pepper flakes, is this dish spicy at all or does it just contribute to the flavor? I have very young kids who don’t like spicy food so I don’t wanna ruin the whole batch! Thanks 🙂
It may be best to omit both the Sriracha and red pepper flakes for your little ones.
Wow. Just made for dinner with my husband. It…was…AMAZING. I Doubled the recipe and still had no leftovers.
I am TERRIBLE at cooking, and I made this recipe successfully! It was easy, cheap, and delicious, thank you so much!
Just made this and it is delish ! The sauce turned out pretty dark, much darker than the picture though, I am thinking of adding less next time.
Loving your blog so much and you are so sweet that you respond to your comments with helpful advise and tips. I cannot wait to try more recipes !
Hi, Could you tell me what kind of honey should I use? does it have to be an specific kind or just the regular I find at any supermarket? thanks!
Edith, you can use any kind of standard honey.
Does your list of nutrition facts for this recipe include the white rice you serve it over in the photos?
The nutritional information does not include the rice.
I made this for my family for dinner tonight and it was easy and delicious! Thank you so much!
Hi,
Do you have any recommendations if i don’t have chicken stock on hand?
The recipe looks amazing, thanks!
You can certainly try substituting something else for the chicken stock but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.
Any recommendations on how to lower the fat/cal count for this? looks so yum!
You can use less sauce or have smaller portions as you see fit.
Does the steak come out super tender like take-out?
It’s actually even better than take-out! 🙂
I have a hard time finding flank steak. Any other suggestions?
You can try using beef chuck but I can’t speak for how much this will change the overall texture of the dish.
Made this recipe with just a few small tweaks + it turned out perfect! My husband, who looooves beef + broccoli, thought it was amazing + so did I. Thanks for the awesome recipe, Chung-Ah. =)
Chungah,
I absolutely loved this recipe and I just realized that it is the 3rd recipe from you that I have made in the last couple of months! We love your Garlic Parm Knots and your Honey Brown Sugar Chicken too! I will be sharing your recipe on my blog this week so others can enjoy it too! Thank you so much for sharing!
Love,
Jenn
Hi,
Can you recommend a substitute for honey? Perhaps white sugar will work?
Karina, you can certainly try substituting sugar but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.
Karina, I have been using organic Agave syrup as a sub. for honey in cooking. You might want to try it. It costs less and pours or measures out much easier. Honey, when I buy it, is reserved for final applications where the unique flavor can be enjoyed; that delicate flavor is lost in most cooking applications.
Karina, Wal-Marts sells sugar-free honey. I buy it in bulk for my husband.
This was very good, my family loved the recipe! I substituted Tofu for myself and used flank steak for the guys. A huge hit! Thank you!!!
Do you use fresh ginger?
The recipe calls for ground ginger, but you can easily substitute fresh ginger. But please note the ratio for dry to fresh spices is 1:3.
I was googling beef and broccoli recipes and your site popped up. All I can say is – Wow!! This recipe was super easy (that says a lot coming from a non-cook) and delicious!! This beats restaurant take out any day. Can’t wait to try your other recipes!!
Thank you for the delicious recipe – quick to make and yummy. I love your site!
Oh, this was so good! I couldn’t find my usual recipe and this one came up first on google. Totally pinning this one as my new recipe. The kids liked it and I did too. Great mix of flavors and I had everything I needed on hand already. Definitely will try more of your recipes. Thanks for the winner-dinner!
Awesome dish! My daughter hates broccoli and totally ate this up! Thanks for sharing!
Hi I’m planning on making this recipe tomorrow but I couldn’t find rice wine vinegar only rice vinegar. I was wondering if I can use that instead?
Yes, that should be fine.
I made the recipe with a friend and it turn out delicious. It had our husbands drinking the juice of their plates. I’m definitely making this again. Thanks for sharing.
I cannot even begin to say how much I love this recipe. I make it at least once a week now. My boyfriend and I LOVE it – especially with seaweed salad.
Made this for dinner tonight and although the flavor was awesome, I do have one complaint. The sauce did not thicken at all for me. It was super watery and looking back I actually forgot to even add the 1/4 cup of water to the sauce mixture. This might be a stupid question but would the water have helped to thicken things up? All I can think is that adding that would have only made the sauce that much thinner! But again, loved the flavor!
The cornstarch is actually your thickening agent. Did you use it as directed in the recipe? You can also add in more cornstarch as needed (mixed with water) to thicken it up to your desire preferences.
Recipe sounds tasty; I would also add red and orange peppers for colour and crunch, and baby corn for fun for my grandchildren.
This is a great example of “cook once, serve twice”
Thank you for the recipes, please keep them coming.
JUST made this!! total hit! I live with a 4 boys and they all raved about it. Definite winner. I made it with rice noodles and made it like a stir fry…was great! Thank for you the quick and easy recipe!!!
This looks amazing! Has anyone tried making a large batch of the sauce and storing it? Does it keep?
You did it again! Knocked it out of the park! DDDDDDDDlish! I love you and your site! lol
It made tons of sauce btw (and I am not complaining). I had 1.25 lb. flat iron steak, and a bag of chopped fresh broccoli. The only thing I would add is some peapods, we love them, and some eggrolls on the side. Love it love it love it. Don’t ever stop blogging, Chungah!
I want to make this! So can I freeze it after I cook the steak and broccoli?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! I recommend using your best judgment for freezing and reheating.
I cant wait to try your recipes they seem so simple to make and look amazing!
Will be making your bulgogi tonight I will let you know how it goes!!
Made this tonight! Used Flat Iron Steak. Prepared the sauce, put the meat in the sauce until ready to cook. Then, cooked meat, added broccoli (used frozen baby florets) and the sauce. This is delicious! Made a side salad of baby spinach, chopped green apples and romaine with the magnificent balsamic vinaigrette recipe which was also a hit. But! The desert was awesome…Somoa donuts…OMyMy….A dinner/supper can’t get much better….
should i steam the broccoli before i add it to the pan? i’m afraid it won’t finish cooking without doing so. thx!
There is no need to steam the broccoli beforehand. You can always increase cooking time to ensure that the broccoli is completely cooked through.
I made this tonight and doubled it for more eaters. It was delicious but I would pass on that I only increased the liquid items by 50% and there was plenty off sauce. Better than take absolutely!!!!
what is sriracha? where do I get it?
Sriracha is a type of hot sauce. You can find it in the Asian section of your local grocery store.
Your life will never be the same again.
Made this tonight-awesome recipe as always! I get nervous with red meat because I don’t eat it that often but this was so easy. I even used bison (oddly, the grocery store had no beef flank steak) and it was delicious! Just the right amount of spice, sweetness and salty. Thanks and keep the awesome and easy recipes coming!
Jeanah, did you use a bison steak or ground bison?
Usually I never leave a comment one way or another. I just try recipes and save some and discard the others. But I have to tell you EVERY ONE of your recipes are DAMN DELICIOUS. The pictures are great, Your directions are easy to follow. You are truly gifted. Keep up the great job and my husband and I will keeping on eating from your library of recipes. .
Made this for dinner tonight and it was a huge hit – yum!
Pingback: Weekly Refresh #5 | Live Half Full
Made this for dinner last night – delicious!!!! Love the sauce, really kicked up with the Sriracha!! This will be my go to recipe for Beef and Broccoli from this day forward!!!
hi that looks very delicious.
Can you let me know if I use the normal soy sauce instead of reduced sodium one, do I still have to put 2/3 cup of it? I guess it should be too salty..
Also pls let me know if I can skip the Sriracha sauce… thanks!
Estelle, I recommend reducing the amount of soy sauce. You can start with 1/2 cup and go from there. And yes, the Sriracha can be omitted.
I am drooling over this – it looks absolutely incredible! I can’t believe it only takes 15 minutes – definitely know what I’m making for dinner next week!
Yummmmm at-home take-out is the best!! Looks awesome, Carrian comes up with the best dishes!!!
I love making easy dinners like this for my family!
the perfect weeknight meal, thanks for the inspiration!
Chungah, I just want to thank you for all the incredible recipes. You are totally amazing! The recipes are quick, easy and taste wonderful. Keep ’em coming!
Looks great Chung-Ah! Who doesn’t love beef and Broccolli?
http://youtube.com/addalittlefood
Do you think I could do this with chicken instead of beef? I love these recipes, easy, good, not complicated, I actually cook more of your recipes than any other blogger I follow !!
Yes, that should work just fine. You may have to adjust cooking time as needed though.
Beef and broccoli is my absolute fave, love this!
I am anxious to try some of your Asian-inspired dishes, but I can’t seem to find rice wine vinegar anywhere! I have tried every large supermarket in our area… Does it have another name? Thanks!!
Are you able to locate rice vinegar? If all else fails, you can definitely find it on Amazon.
Oh thank you!! Yes! I got that hoping it was close! So happy to know that will work! 🙂 Thanks again!!
I found it at Walmart in the section with olive oil and vegetable oil is
Hooray for quick and simple recipes! This sounds and looks delicious =)
I often have a hard time trying to thinly slice flank steak since the steaks are usually pretty large. Do you have any tips or suggestions?
You can pop the steak into the freeze for a bit – that should help with slicing thinly across the grain.
I had the butcher slice mine.
how thick/thin do you cut the flank steak ? thks
You want them cut into bite-sized pieces.
Thanks for this recipe. I already know it’s going to be GOOD. All of your recipes are!
I love easy and flavourful meal like this! You are the queen of the easy meals 😉
This looks awesome! I love broccoli beef. The nearest takeout is wayyy overpriced so I’d much rather make this!
I love 30 minute meals like this! This is making me hungry!
how do i print these recipes ????
thanks
There is a PRINT button in the blue recipe box for you to print at your convenience. This function is compatible with browsers such as Google Chrome, Mozilla Firefox or Safari. It is not compatible with Internet Explorer.
just keeps giving me a blank page when trying to print ??
Rene, you cannot use Internet Explorer. Please use a different browser to print.
Rene – I use Internet Explorer, here is what I do to print a recipe: Select/highlight recipe text that you want to print. Select print (either via “File” then “Print”, or right click your mouse and select “Print”). When the Print box comes up, under “Page Range” select “Selection”, then “Print”. The recipe text you have selected/highlighted will then print.
I have the same problem. I copy and paste the recipe to Word. Cut the picture, or it will take forever to print! This way I always have a copy, in case I spill ingredients on the paper. Which, of course, never happens . . .
Or, similarly, you can do a “cut and paste” into a word document and then print the word document.
If you haven’t made yet…make it! It is delicious!
So quick and easy! It’s so good! My kids loved it!