If you’re craving a delicious, home-cooked Asian-inspired meal that’s quick to prepare and far healthier than takeout, this Teriyaki Beef and Broccoli recipe is the perfect choice for you. The tender strips of beef soaked in a rich, savory-sweet sauce paired with crisp-tender broccoli make a satisfying meal that’s sure to please your whole family. Not only is it packed with flavor, but it’s also balanced with protein and fresh vegetables, making it a well-rounded dinner option you can feel good about.
Why We Love This Teriyaki Beef and Broccoli Recipe
You’ll love this recipe because it delivers all the bold flavors of traditional teriyaki without the hassle or excess oil of restaurant versions. The beef comes out tender and juicy thanks to a quick marinade with baking soda, which helps soften the meat perfectly. The homemade sauce balances salty soy, spicy sriracha, sweet honey, and a hint of mirin for an authentic taste. Plus, the quick steam of fresh broccoli keeps the veggies vibrant and crisp. This meal comes together in just about 35 minutes, so you get to enjoy a comforting, restaurant-quality dinner in your own kitchen without spending hours cooking or cleaning up.
Ingredients for Teriyaki Beef and Broccoli
To create this flavorful dish, you’ll need the following ingredients:
- 1 tablespoon vegetable oil
- 1 ½ pounds New York strip steak, sliced thin and trimmed of excess fat
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon sesame oil
- 2 teaspoons garlic paste or finely minced garlic
- 1 teaspoon ginger paste or finely minced ginger
- 1 cup low-sodium soy sauce
- 2 teaspoons sriracha sauce
- 1 teaspoon mirin (a sweet rice wine, optional but recommended)
- ¼ cup honey
- ½ cup water
- 1 tablespoon cornstarch
- 3 cups fresh broccoli florets, steamed for 3 minutes
These ingredients combine to give you a balance of tender meat, flavorful sauce, and fresh vegetable goodness.
How to Make Teriyaki Beef and Broccoli
Start by heating the vegetable oil in a large frying pan or wok over medium heat. While the oil warms up, toss your thinly sliced beef with the baking soda and kosher salt. The baking soda will help break down the meat fibers, making your beef more tender when cooked.
Add the beef to the hot pan, spreading it out in a single layer if possible. Let it cook undisturbed for a couple of minutes until it turns a rich, dark brown on one side. Stir occasionally until all beef strips are evenly browned. Once done, remove the beef from the pan and set it aside on a plate.
Next, add the sesame oil to the same pan, then stir in the garlic and ginger paste. Cook this fragrant mixture for about a minute, just until you can smell the aroma but before it browns or burns.
Pour in the low-sodium soy sauce, sriracha, mirin, and honey. Stir everything together and bring it to a low simmer. Keep whisking occasionally to ensure the honey dissolves and the sauce does not stick to the pan’s bottom.
While the sauce simmers, mix the cornstarch with water in a small bowl until fully dissolved. Slowly pour this slurry into your sauce, whisking constantly. This will help thicken the sauce to a glossy consistency in about 3 minutes.
Add your steamed broccoli florets and browned beef back into the pan. Stir everything carefully to coat the beef and broccoli in the luscious teriyaki glaze. Continue cooking for another 2 to 3 minutes, letting the flavors meld and the dish heat through.
Your Teriyaki Beef and Broccoli is now ready to serve!
How to Serve Teriyaki Beef and Broccoli
For a classic and hearty meal, serve this teriyaki beef and broccoli over steamed white or brown rice. The rice will soak up the savory sauce, making each bite satisfying and balanced. You can also add a sprinkle of toasted sesame seeds and some freshly chopped green onions on top to add texture and a fresh finish.
If you want to add more color and nutrition, consider serving with a side of pickled vegetables or a simple Asian-inspired cucumber salad. This will add a crisp, tangy contrast to the rich flavors of the beef dish.
This recipe works well for weeknight dinners, meal prep lunches, or even casual gatherings. It pairs wonderfully with a light green tea or sparkling water with lemon for a refreshing drink option.
Expert Tips for Teriyaki Beef and Broccoli
- Use a sharp knife to slice the beef thinly across the grain; this helps keep the meat tender and easy to chew.
- Baking soda is the secret to tender beef—don’t skip this step. Just be sure to use the right amount to avoid affecting the flavor.
- When cooking the beef, avoid overcrowding the pan. Cook in batches if needed to ensure proper browning and caramelization.
- Steaming broccoli just until it’s bright green and still crisp is key to maintaining its nutrients and texture. Overcooked broccoli will become mushy.
- Adjust the sauce to your taste—if you prefer more heat, add a little extra sriracha or a pinch of chili flakes. For more sweetness, add a touch more honey.
- If you don’t have mirin, a splash of apple cider vinegar or extra honey can be a substitute, but mirin provides a subtle depth and sweetness.
- Cornstarch slurry thickens the sauce perfectly; mix it well to avoid lumps and add it gradually while whisking.
How to Store Teriyaki Beef and Broccoli
After enjoying your meal, store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days. When reheating, warm it gently in a skillet or microwave to prevent the beef from drying out. If the sauce has thickened too much after cooling, stir in a tablespoon of water to loosen it.
For longer storage, you can freeze the cooked beef and broccoli in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Variation of Teriyaki Beef and Broccoli
You can easily customize this dish to suit your preferences or dietary needs:
- Swap the beef for thinly sliced chicken breast or thighs for a leaner protein option. Adjust cooking time accordingly.
- Use cauliflower florets instead of broccoli for a low-carb version or add a mix of bell peppers and snap peas for extra color and crunch.
- Make it gluten-free by replacing soy sauce with tamari or coconut aminos.
- For a vegetarian twist, replace beef with firm tofu or tempeh, pan-fried until golden, and toss with the sauce and steamed veggies.
- Add a handful of toasted cashews or sesame seeds for an added nutty flavor and texture.
- Boost the sauce’s flavor by adding a splash of freshly squeezed orange juice or pineapple juice to the teriyaki mix.
Frequently Asked Questions About Teriyaki Beef and Broccoli
What cut of beef is best for teriyaki beef and broccoli?
Thinly sliced New York strip steak works great because it’s tender and cooks quickly. You can also use flank steak or sirloin if preferred.
Can I make teriyaki beef and broccoli ahead of time?
Yes! You can prepare the beef and sauce in advance and steam the broccoli just before serving. Store separately for best texture.
Is this recipe spicy?
This recipe has a mild kick thanks to the sriracha, but you can adjust the amount or omit it to suit your taste.
What can I serve with teriyaki beef and broccoli?
Steamed rice is classic, but you can also try quinoa or noodles. A side of simple stir-fried veggies complements the dish well.
How do I keep the broccoli crisp?
Steam the broccoli for only 3 minutes until bright green and still firm. Avoid overcooking.
Can I freeze leftovers?
Yes, this dish freezes well. Store in airtight containers and thaw overnight in the fridge before reheating.
Teriyaki Beef and Broccoli
Ingredients
- 1 tablespoon vegetable oil
- 1 1/2 pounds New York strip steak (sliced thin and trimmed of excess fat)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon sesame oil
- 2 teaspoons garlic paste (or finely minced garlic)
- 1 teaspoon ginger paste (or finely minced ginger)
- 1 cup low-sodium soy sauce
- 2 teaspoons sriracha sauce
- 1 teaspoon mirin (optional but recommended)
- 1/4 cup honey
- 1/2 cup water
- 1 tablespoon cornstarch
- 3 cups fresh broccoli florets (steamed for 3 minutes)
Instructions
- Heat vegetable oil in a large frying pan or wok over medium heat. Toss sliced beef with baking soda and kosher salt.
- Add beef to the hot pan, cooking undisturbed for a couple of minutes until browned. Stir occasionally until all beef is browned, then remove from the pan.
- Add sesame oil to the same pan, then stir in garlic and ginger paste. Cook for about a minute until fragrant.
- Pour in soy sauce, sriracha, mirin, and honey. Stir and bring to a simmer, whisking to dissolve the honey.
- Mix cornstarch with water in a small bowl until dissolved. Slowly pour the slurry into the sauce while whisking until thickened.
- Add steamed broccoli and browned beef back to the pan, stirring to coat everything in the sauce. Cook for 2 to 3 minutes to heat through.
- Serve immediately over rice, garnished with sesame seeds and green onions if desired.
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