This sliced flank steak broccoli skillet sears thin strips of beef over high heat, then tosses them with bright green broccoli in a glossy soy, garlic, and ginger sauce that clings to every piece.
You firm the steak in the freezer for easy slicing, cook everything in a single pan, and finish in about fifteen minutes. The result is tender beef, crisp tender broccoli, and a savory sauce ready for rice.
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Why This Sliced Flank Steak Broccoli Skillet Recipe Works
Freezing the steak briefly makes slicing easier. Thirty minutes in the freezer firms the meat so you can cut thin, even strips across the grain, which keeps every bite tender.
High heat gives color and flavor. A hot pan sears the beef quickly, creating browned edges without overcooking the inside, so the strips stay soft and juicy.
The sauce is quick and balanced. Soy sauce, a little sugar, garlic, ginger, and cornstarch combine into a glossy coating that thickens in under a minute.
Ingredients for Sliced Flank Steak Broccoli Skillet
- You need one pound of flank steak, four cups of broccoli florets, two tablespoons of oil, a quarter cup of soy sauce, one tablespoon of cornstarch, and one tablespoon of sugar.
- Add two cloves of garlic, one tablespoon of minced ginger, and half a cup of water to loosen the sauce. Serve with steamed rice.
Flank steak: Slice thin against the grain. Sirloin or skirt steak also works, but flank has a lean, beefy flavor that suits the sauce.
Broccoli: Cut the florets to a similar size so they cook evenly. Fresh or thawed frozen broccoli both work in the pan.
Soy sauce: It supplies salt and color, so the recipe needs no added salt. Tamari makes a gluten free swap.
Cornstarch: It thickens the sauce into a glaze. Whisk it into cold liquid first so it does not form lumps.
Garlic and ginger: Mince them fine so they melt into the sauce and flavor the beef without leaving harsh raw bites.
How to Make Sliced Flank Steak Broccoli Skillet
1. Firm and slice. Freeze the steak for thirty minutes, then slice it thin across the grain. Cut the broccoli into small florets.
2. Whisk the sauce. Stir the soy sauce, water, cornstarch, sugar, garlic, and ginger together in a bowl until smooth.
3. Sear the beef. Heat one tablespoon of oil in a large skillet over high heat until shimmering. Sear half the beef for about one minute per side, then move it to a plate and repeat with the rest.
4. Cook the broccoli. Add the remaining oil and the broccoli, then stir fry for three minutes until bright green and just tender.
5. Combine. Return the beef to the pan, pour in the sauce, and toss for one to two minutes until it thickens into a glossy coating.
How to Serve Sliced Flank Steak Broccoli Skillet
Spoon the beef and broccoli over steamed rice and top with sliced green onions. Egg fried rice with vegetables makes a filling base, while Asian cucumber salad and simple kimchi add cool, tangy contrast, and cilantro lime rice works when you want a lighter option.
How to Store and Reheat Sliced Flank Steak Broccoli Skillet
Cool the beef within two hours and refrigerate it in an airtight container for three to four days. The broccoli softens as it sits, so freezing is not recommended. Reheat in a hot skillet for a few minutes until the beef reaches 165 F and the sauce is steaming.
Tips and Variations for Sliced Flank Steak Broccoli Skillet
Flag the allergens. Soy sauce contains soy and wheat, so label the dish clearly or use tamari for guests avoiding wheat.
Cook in batches. A crowded pan steams the beef instead of searing it, so brown it in two rounds.
Slice against the grain. Look for the long lines in the flank steak and cut across them for tender strips.
Wash the board. Use soap and hot water on the board and knife after slicing raw beef, and keep it away from the broccoli.
Prep first. Stir fry moves fast, so have the sauce and vegetables ready before the pan gets hot.
Add vegetables. Sliced carrots, snap peas, or bell peppers can join the broccoli for more color.
Add sesame. Toasted sesame seeds or a drizzle of sesame oil finish the dish, but label them for guests with sesame allergies.
Check trusted guidance. Read the Texas AgriLife Extension food safety guide for safe beef handling.
Frequently Asked Questions About Sliced Flank Steak Broccoli Skillet
How do I slice flank steak for a sliced flank steak broccoli skillet?
Chill it for thirty minutes, find the direction of the long muscle lines, and cut thin strips across them.
Can I use frozen broccoli in a sliced flank steak broccoli skillet?
Yes. Thaw and pat it dry first so it sears instead of steaming, and add it a minute earlier.
How do I keep a sliced flank steak broccoli skillet from turning tough?
Use high heat, cook in batches, and pull the beef from the pan as soon as it browns before the sauce goes in.
Can I make the sauce ahead?
Yes. Whisk it and keep it in the refrigerator for up to three days, stirring before use because the cornstarch settles.
What can I use instead of flank steak?
Sirloin, skirt steak, or boneless chicken thighs work, with cooking time adjusted to the cut.
Sliced Flank Steak Broccoli Skillet
Equipment
- Large skillet
- Sharp knife
- Mixing bowl
- Whisk
Ingredients
Main Ingredients
- 1 lb flank steak frozen thirty minutes, sliced thin against the grain
- 4 cup broccoli florets fresh or thawed
- 2 tbsp vegetable oil divided
- ¼ cup soy sauce or tamari
- ½ cup water
- 1 tbsp cornstarch
- 1 tbsp sugar
- 2 cloves garlic minced
- 1 tbsp minced fresh ginger
Instructions
Cooking
- Prep. Freeze the steak thirty minutes, slice it thin, and cut the broccoli into florets.
- Whisk. Stir the soy sauce, water, cornstarch, sugar, garlic, and ginger together.
- Sear. Sear the beef in two batches in hot oil, one minute per side, and set aside.
- Cook. Stir fry the broccoli three minutes until bright green.
- Toss. Return the beef, add the sauce, and cook until glossy.
