One-Pan Beef & Broccoli Ready in 15

Okay, I have to admit—this recipe is like the superhero of weeknight dinners. I mean, who wouldn’t want a dish that comes together in just 15 minutes, uses only one pan (hello, less cleanup!), and still tastes like you ordered it from your favorite takeout spot? The sizzle of the beef hitting the hot pan mixed with the bright green broccoli getting perfectly tender is basically my kitchen anthem. Plus, the sauce? Savory, slightly sweet, a little garlicky—basically all the good stuff hugging every bite. If you’ve ever thought, “I wish dinner was easier but still delicious,” I promise this is your new go-to. Let’s get cooking!

Quick Facts

Yield: Serves 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

For the Main Dish:

1 lb flank steak, thinly sliced against the grain
4 cups broccoli florets (about 1 medium head)
2 tbsp vegetable oil, divided
2 cloves garlic, minced
1 tsp ginger, freshly grated

For the Sauce / Garnish:

1/4 cup soy sauce (regular or low-sodium)
2 tbsp oyster sauce
1 tbsp brown sugar
1/4 cup beef broth or water
1 tsp cornstarch mixed with 2 tsp cold water (slurry)
Sesame seeds (optional, for garnish)
Sliced green onions (optional, for garnish)

How I Make It

Step 1:

Prep your ingredients first—slice the flank steak thin (against the grain so it stays tender), chop the broccoli into bite-sized pieces, and mix your sauce ingredients in a small bowl. Having everything ready makes this speedy dish a breeze!

Step 2:

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. When it’s shimmering hot, add the beef in a single layer. Don’t overcrowd the pan, or you’ll end up steaming instead of searing. Cook for about 2-3 minutes without stirring, then flip and cook another 2 minutes until nicely browned but still tender. Transfer the beef to a plate and set aside.

Step 3:

Add the remaining tablespoon of oil to the same pan, toss in the broccoli, garlic, and ginger. Stir-fry for about 3 minutes until the broccoli is bright green and just tender-crisp—no one wants mushy broccoli here!

Step 4:

Pour the sauce mixture over the broccoli, stir to combine and let it bubble for a minute.

Step 5:

Return the beef to the pan and give the cornstarch slurry a quick stir before pouring it in. This will help the sauce thicken up and cling to everything. Cook for another minute or so until the sauce becomes glossy and thickened.

Step 6:

Turn off the heat and sprinkle with sesame seeds and sliced green onions if you like. Serve immediately over steamed rice or noodles—you’re ready to dig in!

Variations & Tips

Swap flank steak for thinly sliced chicken breast or tofu for a lighter or vegetarian option.
Use broccoli stems too—just peel and slice thinly to avoid waste.
If you want extra heat, toss in a pinch of red pepper flakes or a drizzle of chili oil.
For a gluten-free version, replace soy sauce with tamari.
Don’t have oyster sauce? Hoisin sauce is a great substitute with a sweeter, tangier kick.

How I Like to Serve It

This dish shines on a quiet weeknight but also impresses when friends drop by unexpectedly. I usually serve it with jasmine rice for aromatic comfort or sesame noodles if I’m craving a carb twist. A crisp cucumber salad or steamed edamame on the side rounds out the meal beautifully.

Notes

Store leftovers airtight in the fridge for up to 3 days; reheat gently to keep broccoli crisp.
For even faster prep, look for pre-cut broccoli florets at the store and pre-minced garlic.

Closing: This one-pan beef and broccoli recipe works like a charm every time, bringing big flavor and minimal fuss to your dinner table.