Teriyaki Beef and Broccoli ⋆

Name: Teriyaki Beef and Broccoli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian/American
Ingredients: 1 1/2 pounds top sirloin steak, sliced into about 1/4 inch thick slices *; 1 1/2 tablespoons cornstarch, flour or Arrowroot powder; 1 tablespoon canola or vegetable oil; 1 teaspoon onion powder; 1 teaspoon ground ginger; 1 teaspoon garlic powder; 1/2 teaspoon pepper; 1 cup low sodium beef broth *; 1/2 cup low sodium soy sauce; 2 tablespoons brown sugar or sugar substitute; 1 tablespoon rice wine vinegar or white vinegar; 1/4 cup sweet chili sauce or 1/2 teaspoons red pepper flakes, optional *; 1 16 ounce package frozen broccoli florets; sesame seeds, chopped green onions (optional)

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This teriyaki beef and broccoli recipe has tender beef simmered in a sweet and savory teriyaki sauce. This delicious beef stir fry is a one pan meal the entire family will love. And it can be on the dinner table in about 30 minutes.

Why this recipe is just so good....

Quick and easy to make - You can make this popular take-out recipe so much healthier and less expensive than the restaurants. The teriyaki beef, broccoli and a side dish of rice can be ready in about 30 minutes.
Healthy ingredients - This recipe uses lean beef and is stir fried in very little fat. And the broccoli is a perfect compliment and full of vitamins and fiber.
Customizable - This beef and broccoli can be made a bit sweeter or spicier as you prefer. Or make it lower carb by following the suggestions below.
I have made this recipe in both a slow cooker teriyaki beef and Instant pot teriyaki beef version. Both are easy and delicious!

Ingredients

You will need the following ingredients to make this beef and broccoli recipe:

Sliced top sirloin steak on cutting board.

Top sirloin steak ( or flank steak, skirt steak or top round steak) thinly sliced in 1 or 2 inch long bite-size pieces.

Soy sauce, brown sugar, arrowroot, spices, chili sauce, beef broth on a tray.

cornstarch or flour
garlic powder
salt
ground black pepper
ground ginger
onion powder
canola or vegetable oil
brown sugar
rice vinegar
low sodium soy sauce
beef broth
sweet chili sauce or red pepper flakes (optional if you like a bit of spiciness)

package of microwavable frozen broccoli florets (or cut up fresh broccoli)

Make it Low Carb

I have made this recipe with and without sugar substitutes. Truthfully you cannot tell the difference. My husband has never complained and he definitely would if he could taste it.
To lower the carbs, use Arrowroot powder instead of cornstarch or flour.
Use sugar substitute instead of regular brown sugar.
And use either sugar free sweet chili sauce or just red pepper flakes instead of sweetened chili sauce.

How to make Teriyaki Beef and Broccoli

In a large bowl, place the sliced beef, cornstarch, ginger, onion, garlic, salt and pepper. Stir well to coat beef.

Heat oil in a large skillet over medium heat. Place the coated beef in the pan and stir beef for 4 minutes until lightly browned.

In a small bowl or a measuring cup, stir together the broth, sugar, soy sauce, chili sauce or red pepper flakes, if using.

Pour cornstarch mixture into the skillet and bring to a low boil. Reduce heat to simmer and cook for about 3 minutes to thicken the sauce.

Sliced beef in teriyaki sauce in skillet.

Microwave the frozen broccoli florets for 2 minutes. Then pour them into the skillet. Simmer teriyaki beef and broccoli for another 2 minutes until heated through.

Recipe Tips

Always slice the beef very thin to ensure it will not be tough and chewy.
I suggest tasting the sauce before it is added to the skillet. You can add more sugar, soy sauce, seasonings etc. as you prefer.
To save a bit of time, I used a package of frozen, microwave broccoli. I only microwaved it for 2 minutes. This way when I added it to the pan, it would finish cooking in the sauce but won't be overcooked or mushy. You can partially cook the tender-crisp broccoli and then put in the beef teriyaki stir fry to finish cooking and mix the flavors together.
I served the teriyaki beef and broccoli with basmati rice for my husband. I made some cauliflower rice for myself.

FAQ

How to prevent the beef from being tough?

Use beef such as flank steak, skirt steak or sirloin beef. Any of these have just enough fat to be flavorful and tender.
Always slice against the grain or perpendicular to the grain. This will cut through the muscle fibers. The grain shows the lines in the beef and you should turn it and slice the opposite direction. Also slice the beef very thinly to avoid it being chewy.

What vegetables can I use in the beef stir fry?

If you want to substitute broccoli, try sugar snap peas, mushrooms, red bell peppers, carrots or green beans. They would be delicious in the teriyaki sauce.

Slice the vegetables into small bite size pieces so that they cook evenly. Before adding to the sauce, precook the carrots, beans or peppers in a separate skillet or in the microwave for a few minutes since they are harder than broccoli.

Storage and reheating

Leftover teriyaki beef and broccoli is even better the next day! Store leftovers in an airtight container in the refrigerator for 3 days. Reheat in a skillet or microwave for a few minutes until hot.

If you want to freeze the leftovers, I would only freeze the beef and sauce and cook more broccoli when ready to serve. My experience has been that cooked, leftover broccoli tends to become very mushy after defrosting.

Store the beef and sauce in an airtight container and freeze for up to 3 months. Defrost overnight in the refrigerator.