Beef and Broccoli with Flat Iron Steak

This homemade beef and broccoli uses thinly sliced flat iron steak, plenty of broccoli, and a savory garlic-ginger sauce. It’s an easy way to make a takeout favorite at home with ingredients you may already have in the kitchen. Serve it over white rice or alongside fried rice to catch all that sauce.

I used a little less than a pound of flat iron steak for this batch. With broccoli and rice, that makes about four modest servings. If you’re feeding a bigger group or want leftovers, you can double the recipe; just keep cooking the steak in small batches so the pan stays hot.

Beef and Broccoli with Flat Iron Steak

Thinly sliced flat iron steak and broccoli tossed in a savory garlic-ginger sauce. An easy homemade takeout-style dinner to serve with rice or fried rice.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 Servings

Course: Main Course

Cuisine: Chinese

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound flat iron steak
• 3-4 cups broccoli florets
• 2 tablespoons neutral cooking oil divided
• ½ cup water for steaming broccoli

Beef Marinade

• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon neutral cooking oil

Sauce

• ½ cup beef or chicken broth
• 3 tablespoons reduced-sodium soy sauce or 2 tablespoons regular soy sauce
• 1 tablespoon brown sugar
• 2 teaspoons cornstarch
• 2 garlic cloves minced, or ½ teaspoon garlic powder
• 1 teaspoon grated fresh ginger or ¼ teaspoon ground ginger
• ½ teaspoon toasted sesame oil optional

Method

 

1. Slice the flat iron steak thinly against the grain, about ⅛–¼ inch thick. For easier slicing, optionally place it in the freezer for 15–20 minutes first. Toss the sliced beef with the marinade’s soy sauce, cornstarch, and oil. Let marinate for 10–15 minutes while preparing the remaining ingredients.
2. Whisk together the broth, sauce’s soy sauce, brown sugar, cornstarch, garlic, ginger, and optional sesame oil. Set aside.
3. Add ½ cup water to a large skillet and bring to a simmer. Add the broccoli, cover, and steam for 2–3 minutes, until bright green and just tender. Drain the broccoli and wipe the skillet dry.
4. Heat 1 tablespoon cooking oil in the skillet over medium-high heat. Add half the beef in a single layer. Sear for about 1 minute, then flip and cook for another 30–60 seconds. Transfer to a plate. Repeat with the remaining tablespoon oil and beef. These timings are approximate and depend on slice thickness and pan heat.
5. Whisk the sauce again to redistribute the cornstarch, then pour it into the skillet. Bring to a simmer and stir for 1–2 minutes, until thickened. If too thick, add a small splash of broth or water.
6. Return the broccoli, beef, and any accumulated juices to the skillet. Toss briefly until coated and the beef is cooked through. Serve immediately with rice or fried rice.

Notes

This recipe works with a little less than a pound of steak; no adjustment to the sauce is needed.

Use the smaller soy sauce amount if using regular soy sauce. Lower-sodium broth gives you more control over the saltiness.

For tender beef, slice thinly against the grain, avoid crowding the skillet, and keep the final simmer brief.

How to Keep Beef and Broccoli Tender

Start by slicing the steak thinly against the grain. Look for the lines running through the meat, then cut across those lines. This shortens the muscle fibers and makes each bite easier to chew. If the steak is difficult to slice, put it in the freezer for 15–20 minutes to firm it up first.

Cook the beef in a single layer with space between the pieces. Crowding the skillet makes it harder to get a good sear. Once the beef returns to the sauce, give it a quick toss instead of letting it simmer for several minutes.

Steam the broccoli only until it’s bright green and just tender. It will cook a little more when you toss everything together at the end.

Simple Sauce Swaps

Beef or chicken broth both work in the sauce. You can also use garlic powder and ground ginger if you don’t have fresh garlic or ginger on hand; the amounts are listed in the recipe card.

If you’re using regular soy sauce, use the smaller amount listed to keep the sauce from becoming too salty. Stir the sauce again before pouring it into the skillet because the cornstarch settles as it sits.

Coconut aminos can be used in place of soy sauce, though they’re sweeter and less salty, so you may want to reduce the brown sugar and adjust the seasoning to taste. My favorite place to purchase this is from Thrive Market!

What to Serve with Beef and Broccoli

White rice keeps this meal simple, while fried rice makes it feel more like a takeout dinner. For another easy skillet meal, try my Creamy Tuscan Chicken Bow Ties.