Teriyaki beef and broccoli is a classic Japanese-American stir-fry that brings together tender strips of beef, crisp-tender broccoli, and a glossy, savory-sweet teriyaki sauce. It’s a weeknight favorite because it comes together quickly in one skillet, delivering big flavor with minimal fuss. This recipe builds a homemade teriyaki sauce from pantry staples, so you control the sweetness and salt, and it coats every piece of beef and broccoli beautifully.
Ingredients
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 1 lb (450 g) broccoli crowns, cut into small florets (about 4 cups)
- 2 tbsp (30 ml) vegetable or canola oil, divided
- 2 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, grated
- 1/4 cup (60 ml) low-sodium soy sauce
- 1/4 cup (60 ml) water
- 2 tbsp (30 g) brown sugar, packed
- 1 tbsp (15 ml) mirin (sweet rice wine) or dry sherry
- 1 tsp (5 ml) rice vinegar
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water (slurry)
- 1 tsp (5 ml) toasted sesame oil (optional, for finishing)
- 1 tbsp (9 g) sesame seeds, for garnish (optional)
- 2 green onions, thinly sliced, for garnish (optional)
- Cooked white rice, for serving
Instructions
- Prep the beef: Place the steak in the freezer for 15–20 minutes to firm up (this makes slicing easier). Slice thinly against the grain into 1/4-inch thick strips. Pat dry with paper towels.
- Blanch the broccoli: Bring a pot of salted water to a boil. Add the broccoli florets and cook for 1–2 minutes until bright green and just tender. Drain and immediately rinse with cold water to stop cooking. Set aside.
- Make the teriyaki sauce: In a small bowl, whisk together soy sauce, water, brown sugar, mirin, and rice vinegar. Set aside.
- Cook the beef: Heat 1 tbsp (15 ml) of oil in a large skillet or wok over high heat until shimmering. Add the beef in a single layer (work in batches if needed) and sear without stirring for 1–2 minutes until browned. Stir-fry for another 1–2 minutes until just cooked through. Transfer beef to a plate. The beef is safe to eat when it reaches 145°F (63°C) as per USDA FSIS safe minimum internal temperature, followed by a 3-minute rest.
- Cook the aromatics: Reduce heat to medium. Add the remaining 1 tbsp (15 ml) oil, garlic, and ginger. Cook for 30 seconds until fragrant.
- Add sauce and thicken: Pour the teriyaki sauce into the skillet. Bring to a simmer. Stir the cornstarch slurry again, then pour it into the sauce. Cook, stirring, for 1–2 minutes until the sauce thickens and turns glossy.
- Combine everything: Return the beef and any accumulated juices to the skillet. Add the blanched broccoli. Toss everything to coat in the sauce. Cook for 1–2 minutes until heated through. Drizzle with sesame oil if using.
- Serve: Garnish with sesame seeds and green onions. Serve immediately over steamed rice.
Tips
- Slice beef thinly: Freezing the steak for 15–20 minutes makes it much easier to slice thinly. Always slice against the grain for tender pieces.
- Don’t overcook the beef: High heat and quick cooking keep the beef tender. Overcooking makes it tough and chewy.
- Blanch broccoli first: Blanching ensures the broccoli is cooked perfectly without turning mushy in the stir-fry. You can also steam it in the microwave for 2 minutes.
- Adjust sweetness: Taste the sauce before adding the slurry. If you prefer less sweet, reduce brown sugar to 1 tbsp (15 g). For more savory, add an extra teaspoon of soy sauce.
Serving Suggestions
Serve the teriyaki beef and broccoli over steamed jasmine or short-grain rice to soak up the sauce. For a low-carb option, serve over cauliflower rice or zucchini noodles. A side of pickled cucumber or a simple green salad with a light vinaigrette balances the rich, sweet-savory flavors. For a complete meal, add a soft-boiled egg or a sprinkle of furikake.
Variations
- Chicken or pork: Substitute the beef with boneless chicken thighs or pork tenderloin, sliced thinly. Cook until chicken reaches 165°F (74°C) or pork reaches 145°F (63°C) with a 3-minute rest.
- Add other vegetables: Include sliced bell peppers, snap peas, carrots, or mushrooms. Add them in step 7 along with the broccoli.
- Spicy teriyaki: Add 1–2 tsp (5–10 ml) of sriracha or a pinch of red pepper flakes to the sauce for heat.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce, and ensure your mirin is gluten-free.
- Vegetarian: Use extra-firm tofu or tempeh instead of beef. Press tofu well, cube, and pan-fry until golden before adding the sauce.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The dish will keep for 3–4 days. To reheat, place in a skillet over medium heat with a splash of water or additional soy sauce to loosen the sauce, stirring until heated through to 165°F (74°C). You can also microwave in 1-minute intervals, stirring between. The broccoli will soften further upon reheating, so it’s best enjoyed fresh, but it’s still delicious as leftovers.
Frequently Asked Questions
Can I use frozen broccoli? Yes, you can use frozen florets. Thaw and pat dry, then add them directly to the skillet in step 7. They will cook faster than fresh, so adjust the time to avoid mushiness.
What cut of beef is best? Flank steak, sirloin, or ribeye are great choices. They are tender and cook quickly. Avoid tough cuts like chuck or brisket unless you braise them.
Can I make the sauce ahead of time? Absolutely. Whisk together the soy sauce, water, brown sugar, mirin, and rice vinegar, and store in the fridge for up to a week. Add the cornstarch slurry only when you’re ready to cook.
How do I prevent the beef from being tough? Slice thinly against the grain, don’t overcook, and let it rest for a few minutes after cooking. Also, avoid crowding the pan, which steams the beef instead of searing it.
Is mirin necessary? Mirin adds a subtle sweetness and shine. If you don’t have it, use dry sherry or a teaspoon of sugar dissolved in a tablespoon of water. The flavor will be slightly different but still good.
Can I double the recipe? Yes, but cook in batches to avoid overcrowding the skillet. Use a larger wok or Dutch oven, and increase the sauce ingredients proportionally.
Related
- UCL Smoking Toolkit Study: How to Run It
- Truffle French Fries Recipe (Crispy & Easy)
- Sticky Rice Express Sioux City: Easy Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).