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Skip the greasy take-out tonight and instead, enjoy this homemade teriyaki beef and broccoli! This restaurant staple is wonderfully easy to make and will have everyone at the table begging for seconds.
Take-Out Classic: Teriyaki Beef and Broccoli
Teriyaki beef and broccoli is one of my biggest weaknesses, and I’m not the least bit ashamed of it. Its been a favorite dinner of mine my whole life, especially when I was old enough to order my own take-out. I always go for the teriyaki beef or the teriyaki chicken and broccoli. Eating more plant-based? I’ve got you. Teriyaki tofu and broccoli is a great alternative to the meat!
Now that my taste is a bit more sophisticated and I have a bit more time on my hands, I like to make homemade versions of all my favorite take-out dishes (like general tso’s chicken and sweet and sour chicken). This teriyaki beef is one I’ve been working on for a while, mainly because I wanted to make sure that my favorite take-out order was absolutely perfect before I shared it with you all.
How to Make Teriyaki Beef and Broccoli
- Start by browning the sliced beef in the skillet and remove and set aside on a plate for later.
- Add the aromatics to the same skillet and cook until fragrant.
- Pour in the liquids and thickening agent to create the teriyaki sauce.
- Once the sauce has thickened, add the beef back in along with the sliced broccoli florets.
- Cook until beef is fully cooked through and the broccoli florets are tender.
Storage and Reheating Instructions
Allow leftovers to cool then place in an airtight container for up to 4 days.
To reheat, warm through in a skillet on the stovetop or in a microwave-safe container or bowl until warmed through. You may need to add a little liquid to loosen it up.
Teriyaki Beef and Broccoli Pairs Well With…
We always serve the teriyaki beef with white rice! If you would like additional sides to make it like a take-out feast, crispy spring rolls or a spicy cucumber salad to balance the flavors!
Teriyaki Beef and Broccoli
Equipment
Ingredients
- 1 tablespoon vegetable oil
- 1 ½ pounds (680 g) New York strip steak, sliced thinly with any excess fat cut off
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon sesame oil
- 2 teaspoon garlic paste or finely minced garlic
- 1 teaspoon ginger paste or finely minced ginger
- 1 cup (237 ml) low-sodium soy sauce
- 2 teaspoons sriracha
- 1 teaspoon mirin
- ¼ cup (85 g) honey
- ½ cup (118 ml) water
- 1 tablespoon cornstarch
- 3 cups (273 g) fresh broccoli florets, steamed for 3 minutes
Instructions
- Heat the oil in a large frying pan over medium heat.1 tablespoon vegetable oil
- Toss the beef with the baking soda and salt then add it to the pan and cook until the beef turns a dark brown color.1 ½ pounds (680 g) New York strip steak, 1 teaspoon baking soda, ½ teaspoon kosher salt
- Remove it from the pan and set it aside for later.
- Add the sesame oil, garlic paste and ginger paste to the pan and cook for about a minute or until the garlic starts to become fragrant.1 teaspoon sesame oil, 2 teaspoon garlic paste or finely minced garlic, 1 teaspoon ginger paste or finely minced ginger
- Pour in the soy sauce, sriracha, mirin and honey and stir to combine.1 cup (237 ml) low-sodium soy sauce, 2 teaspoons sriracha, 1 teaspoon mirin, ¼ cup (85 g) honey
- Bring it to a low simmer as you whisk every so often to prevent burning.
- In a small bowl, stir the water and cornstarch together then pour it into the pan and whisk to combine as it thickens.½ cup (118 ml) water, 1 tablespoon cornstarch
- Let it cook down and thicken for about three minutes before adding the beef and broccoli to the pan and stirring to combine.3 cups (273 g) fresh broccoli florets
- Continue cooking for another 2-3 minutes or until heated through.
- Serve over rice and garnish with freshly chopped green onions and toasted sesame seeds.
Nutrition
Photographs by Jess Gaertner Creative
