Teriyaki Beef and Broccoli Recipe

The sweet aroma of teriyaki sauce wafting through your kitchen is like a warm hug from an old friend. Picture tender beef slices coated in glossy sauce, surrounded by vibrant green broccoli florets that scream freshness. This dish isn’t just a meal; it’s an experience that transports you to a bustling Asian market with every bite.

Growing up, my family often gathered around the dinner table for homemade versions of our favorite takeout meals. The laughter, stories, and occasional food fights turned dinner into a cherished event. I can still hear my dad’s playful banter about how he could make better teriyaki beef than the local restaurant. Spoiler alert: He couldn’t! But his enthusiasm made every bite taste like victory.

When I first made this dish for my friends, they were convinced I’d summoned some culinary wizardry in my tiny kitchen. Their eyes widened as they tasted the balance of sweet and savory flavors while crunchy broccoli added a delightful bite. It was an instant hit!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Beef Flank Steak: Choose well-marbled flank steak for tenderness; slice against the grain for optimal chewiness.
• Fresh Broccoli: Look for bright green florets; they add color and crunch to your dish.
• Teriyaki Sauce: Use store-bought or homemade; it’s essential for that authentic flavor profile.
• Garlic: Fresh garlic cloves will give your dish aromatic depth; minced finely for better distribution.
• Ginger: Fresh ginger root adds a zingy kick; peel and mince it to maximize flavor infusion.
• Sesame Oil: This oil imparts a rich nutty flavor; use it sparingly for best results.
• Cornstarch: A little bit helps thicken your sauce beautifully without overpowering the other flavors.
• Green Onions: For garnish, they add a fresh burst of flavor and visual pop to your finished dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Beef: Slice the flank steak thinly against the grain; this helps ensure each bite remains tender and easy to chew.

Marinate the Meat: In a bowl, combine sliced beef with half of the teriyaki sauce along with minced garlic and ginger; let it marinate for at least 15 minutes.

Cook the Broccoli: Heat sesame oil in a large skillet over medium heat; add broccoli florets and sauté until they turn bright green and are slightly tender.

Sear the Beef: Increase heat to high before adding marinated beef into the pan; cook until browned on all sides while stirring frequently—about 5-7 minutes should do.

Add Sauce & Thicken: Pour in remaining teriyaki sauce combined with cornstarch mixed in water; stir well until everything is coated and bubbly—this should take about 2 minutes.

Garnish & Serve!: Remove from heat. Top with chopped green onions before serving over rice or noodles—dig in while it’s hot!

Now you have a mouthwatering plate of teriyaki beef and broccoli ready to impress anyone lucky enough to join you at dinner! Enjoy every flavorful moment together as you savor this delightful creation straight from your kitchen.

Perfecting the Cooking Process

Sear the beef first to lock in flavors, then stir-fry the broccoli while preparing the teriyaki sauce. This order ensures everything cooks evenly and retains its best texture.

Add Your Touch

Feel free to swap out the beef for chicken or tofu. You can also add bell peppers or snap peas for an extra crunch and color boost in your dish.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet or microwave, adding a splash of water to keep it moist.

The first time I made Teriyaki Beef and Broccoli, my friends devoured it so fast I barely got a taste. Their compliments warmed my heart, proving that good food brings people together.

FAQ

Can I use frozen broccoli for Teriyaki Beef and Broccoli?

Yes, frozen broccoli works well but may cook faster than fresh.

What can I substitute for beef in this recipe?

Chicken, shrimp, or tofu are great alternatives that absorb teriyaki flavors beautifully.

How do I make Teriyaki sauce from scratch?

Combine soy sauce, sugar, ginger, garlic, and cornstarch for a homemade version.

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📖 Recipe Card

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Teriyaki Beef and Broccoli

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• Author: Sophie
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Enjoy a quick and flavorful Teriyaki Beef and Broccoli dish that brings the taste of Asia right to your table in under 30 minutes.

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Ingredients

Scale 1x2x3x

• 1 lb beef flank steak, thinly sliced
• 2 cups fresh broccoli florets
• 1/2 cup teriyaki sauce
• 2 cloves garlic, minced
• 1 inch fresh ginger, minced
• 1 tbsp sesame oil
• 1 tbsp cornstarch mixed with 2 tbsp water
• 2 green onions, chopped (for garnish)

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Instructions

1. 1. Prepare the Beef: Slice the flank steak thinly against the grain for tenderness.
2. 2. Marinate: In a bowl, combine sliced beef, half of the teriyaki sauce, minced garlic, and ginger; let marinate for at least 15 minutes.
3. 3. Cook Broccoli: Heat sesame oil in a skillet over medium heat. Add broccoli and sauté until bright green and slightly tender (about 3-4 minutes).
4. 4. Sear the Beef: Increase heat to high, add marinated beef to the skillet, and cook until browned on all sides (5-7 minutes).
5. 5. Thicken Sauce: Pour in remaining teriyaki sauce combined with cornstarch mixture. Stir until bubbly and everything is coated (about 2 minutes).
6. 6. Serve: Remove from heat, garnish with chopped green onions, and serve over rice or noodles.

Notes

• Customize by adding your favorite vegetables like bell peppers or snap peas.
•  For a lighter option, substitute beef with chicken or tofu.
• Store leftovers in an airtight container in the fridge for up to three days; reheat gently.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main
• Method: Stir-frying
• Cuisine: Asian

Nutrition

• Serving Size: 1 cup (250g)
• Calories: 350
• Sugar: 8g
• Sodium: 710mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 70mg