This Lightened Up Beef and Broccoli is a healthier, home-style version of the classic Chinese-inspired stir-fry you might order at a restaurant. It features tender slices of lean beef sautéed with crisp broccoli florets in a rich, savory sauce made from simple ingredients you likely already have in your kitchen. The sauce is glossy, slightly sweet, and clings beautifully to every piece of meat and vegetable, giving you the satisfying flavor of takeout without all the extra fat and sodium.
This recipe is ideal for weeknight dinners, meal prep, or any time you want a comforting but nutritious meal on the table in under an hour.
Ingredients
Main Ingredients
- 2 pounds lean flank steak, trimmed of excess fat and cut into thin 1-inch slices
- 2 teaspoons olive oil, for sautéing
- 24 ounces fresh broccoli florets (about 9–10 cups; make sure the broccoli is fresh and not frozen for best texture)
- 3 tablespoons cornstarch, used to coat the beef
For the Sauce
- 2 tablespoons cornstarch
- 1 cup low-sodium soy sauce (if you don’t have low-sodium, you can substitute with regular soy sauce mixed with water — see note below)
- 5 cloves garlic, peeled and minced finely (or about 1½ tablespoons of minced garlic)
- 2 tablespoons packed brown sugar
- 1 tablespoon freshly grated ginger (or 1 teaspoon ground ginger)
- 1 teaspoon chili paste or Sriracha sauce (optional, for a subtle kick of heat)
Serving Options
- Steamed white rice, brown rice, quinoa, or cauliflower rice (choose based on your preference)
Detailed Instructions
1. Prepare the Beef
Start by patting the flank steak slices dry with paper towels — this helps the cornstarch adhere better. Using a sharp knife, cut the steak against the grain into slices that are roughly 1 inch wide. Cutting against the grain ensures each piece is tender and easy to chew once cooked.
Spread the steak out in a shallow bowl or on a plate and sprinkle all 3 tablespoons of cornstarch over the pieces. Use your hands or a spoon to toss and coat each slice in the cornstarch evenly. The cornstarch does two things: it helps create a silky coating on the beef once cooked, and it also helps thicken the sauce later on.
2. Heat the Pan and Brown the Beef
Place a large nonstick sauté pan or skillet over medium heat. Allow it to warm up for a minute so it’s evenly heated before adding oil.
Add 2 teaspoons of olive oil to the hot pan, then immediately add the cornstarch-coated beef slices in a single layer, being careful not to crowd the pan. Cook the beef, stirring occasionally, until the pieces turn a rich brown on the outside and are no longer pink in the center — about 8 to 10 minutes. As the beef cooks, its juices will release and blend with the heat to form a flavorful base.
Once the beef is cooked through, use a slotted spoon or tongs to remove it from the pan and set it aside on a clean plate. Leaving browned bits in the pan is okay — in fact, it adds extra flavor to the finished dish.
3. Whisk Together the Sauce
While the pan is still warm, take a small mixing bowl and combine the 2 tablespoons of cornstarch with the cup of soy sauce. Add the minced garlic, brown sugar, minced ginger, and chili paste or Sriracha (if you’re using it).
Use a whisk or fork to blend these ingredients thoroughly until the cornstarch dissolves and the mixture is smooth. At this stage, the sauce will look thin and a bit glossy — don’t worry, it will thicken once it hits the heat later.
Set this sauce mixture aside while you prepare the broccoli.
4. Cook the Broccoli
Spray the same pan you cooked the beef in with a generous amount of nonstick cooking spray — you can use a neutral-flavored oil spray if you don’t have a nonstick option. This prevents sticking without adding extra fat.
Add the broccoli florets to the pan and cook them over medium heat, stirring occasionally. As they sauté, the broccoli will turn a vibrant green and begin to soften. Continue cooking until the florets are tender yet still crisp — about 5 minutes. The goal is to have broccoli with a slight bite, not mushy, so that it contrasts nicely with the beef.
5. Combine Beef and Broccoli
Once the broccoli is just tender, return the rested beef to the pan with it. Mix the two together so the warm broccoli and beef are evenly distributed across the surface of the pan.
Pour the prepared sauce over the beef and broccoli, using a spatula to gently stir and coat every piece. As the mixture heats through, the cornstarch in the sauce will activate and begin to thicken. Continue stirring occasionally and cook on medium heat for about 5 minutes, until the sauce turns thick and glossy and clings to the beef and broccoli.
You will notice the sauce transform from a thin liquid into a rich, clingy glaze that brings the dish together.
6. Serve Warm
Once the sauce has thickened to your desired consistency, remove the pan from heat. Serve the beef and broccoli immediately over steamed rice, quinoa, or cauliflower rice. The fluffy grains soak up the sauce beautifully, and the contrast between the tender beef, crisp broccoli, and flavorful sauce makes every bite satisfying.
Notes and Tips
- If you don’t have low-sodium soy sauce, mix ¾ cup regular soy sauce with ¼ cup water before adding it to the sauce mixture — this keeps the saltiness balanced.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of water to loosen the sauce if needed.
- Fresh broccoli is recommended over frozen because frozen can release water as it cooks, resulting in a soggy texture.