Meal Prep Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Sticky Teriyaki Beef and Broccoli Stir-Fry
A healthier, meal-prep-friendly alternative to takeout featuring tender beef strips and crisp broccoli in a savory-sweet glaze.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Slice the flank steak thinly against the grain (this ensures the meat is tender, not chewy). Toss the strips in 1 tbsp of teriyaki sauce to marinate briefly.
- 2
Steam the broccoli florets in a microwave-safe bowl with 2 tbsp of water for 2-3 minutes until they are bright green and slightly tender. Drain.
- 3
Heat the sesame oil in a large wok or skillet over high heat until it begins to smoke slightly.
- 4
Add the beef strips in a single layer. Sear without moving for 1 minute to develop a crust, then stir-fry for 2-3 minutes until browned.
- 5
Reduce heat to medium. Add the minced ginger and steamed broccoli to the skillet.
- 6
Pour in the remaining teriyaki sauce (mixed with cornstarch if a thicker sauce is desired). Toss everything continuously for 2 minutes until the sauce heavily coats the beef and broccoli.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
62/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving535
Calories
44 g
Protein
16 g
Carbs
34 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Beef and broccoli as it exists in North American Chinese-American restaurants was developed largely by Cantonese immigrants who adapted the oyster-sauce beef stir-fry tradition to local ingredients, substituting widely available American broccoli for Chinese broccoli (gai lan). Teriyaki, a Japanese glazing technique that uses soy sauce, mirin, and sugar reduced to a glossy lacquer, became cross-cultural shorthand for any sweet soy glaze across North America. The combined format, teriyaki-style beef with broccoli over rice, has become one of the most cloned take-out recipes in home meal prep because the sauce doubles as a marinade, a cooking glaze, and a finishing drizzle.
Listahan note
This version freezes the beef for 20 minutes before slicing so you can cut paper-thin strips that cook in under 2 minutes and stay tender even after refrigeration.
Technique cues
- Slice beef against the grain into strips no thicker than 1/4 inch; cutting with the grain leaves long muscle fibers intact that make each bite tough and chewy.
- Cook the beef in two batches, not all at once, so the pan stays hot enough to sear rather than steam; a steamed batch of beef turns gray and releases liquid instead of developing the browned edges that carry the flavor.
- Add the broccoli to the wok with a splash of water and cover for 90 seconds rather than stir-frying it open; the steam cooks it through while keeping the bright green color instead of letting it turn olive-dull.
Kitchen flow
- Parallel prep
- Start the rice first since it needs the longest unattended time; prep all sauce ingredients and slice the beef while the rice cooks so you can move directly into the stir-fry.
- Make-ahead
- Marinate the beef slices in half the teriyaki sauce the night before and refrigerate; they absorb flavor deeply overnight and cook in under 3 minutes the next day.
- Leftover move
- Tuck remaining stir-fry over ramen noodles or into a wrap with shredded cabbage and a drizzle of sriracha mayo for a completely different eating experience.
- Cleanup rhythm
- Wipe the wok between beef batches with a dry cloth rather than washing, which preserves the wok seasoning and keeps the heat recovery fast.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
flank steak or sirloin
lean protein with beefy flavor
Purpose: Flank steak has a loose grain structure that slices thin easily against the grain and absorbs the soy marinade deeply in a short time.
Handling: Freeze for 20 minutes to firm it up before slicing, then cut against the grain at a slight diagonal angle for the longest, most tender slices.
Adaptation: Skirt steak or ribeye work with even more flavor; chicken breast or thigh strips adapt to the same teriyaki treatment for a poultry version.
soy sauce
umami and salt base of teriyaki
Purpose: Provides the foundational salty, savory depth that the sugar and mirin balance into a complex glaze.
Handling: Use low-sodium soy sauce since the sauce reduces and concentrates during cooking, making full-sodium versions aggressively salty.
Adaptation: Tamari makes the dish gluten-free without any flavor compromise; coconut aminos give a sweeter, milder result.
brown sugar or honey
sweetness and caramelization agent
Purpose: Creates the signature sticky glaze that coats the beef and broccoli and caramelizes around the edges of the meat in the hot pan.
Handling: Dissolve in the soy sauce and mirin before adding to the pan to prevent grainy sugar spots in the finished sauce.
Adaptation: Maple syrup gives a deeper, less sweet flavor; monk fruit sweetener keeps the same texture with no added sugar.
broccoli florets
textural and nutritional counterpoint
Purpose: Provides a firm bite that contrasts the silky beef and absorbs the teriyaki sauce without falling apart in the container.
Handling: Cut into bite-sized florets of consistent size and blanch or steam briefly before adding to the pan to ensure they are tender without needing long stir-fry time.
Adaptation: Broccolini, snap peas, or bok choy work beautifully with this sauce and keep the dish visually vibrant.
cornstarch
sauce thickener and meat tenderizer
Purpose: Tossing the raw beef slices in cornstarch before cooking creates a velvety coating that gives restaurant-style tenderness, a technique called velveting.
Handling: Coat the beef slices in cornstarch 5 minutes before cooking and let it hydrate slightly so it does not fall off in the pan.
Adaptation: Arrowroot starch gives the same thickening effect for the sauce and the same velveting result on the meat.
Technique notes
- A quarter teaspoon of baking soda dissolved in a tablespoon of water and tossed with the raw beef slices before the cornstarch raises the pH of the meat surface, breaking down proteins and producing an exceptionally tender texture that mimics restaurant velveting.
- Reduce the leftover teriyaki sauce in the pan after removing the beef for 90 seconds until it thickens and turns glossy, then pour it over the assembled containers for a more lacquered, intentional finish.
- Toasted sesame seeds added just before closing the container provide a pleasant textural pop when eating the dish cold and release their nutty aroma when the container is opened.
Ingredient swaps
- Gluten-free direction
- Use tamari in place of soy sauce and verify the cornstarch is certified gluten-free; all other ingredients are naturally gluten-free.
- Lower-sodium direction
- Use coconut aminos which have roughly 65 percent less sodium than soy sauce and build up the sweetness and umami with a small amount of fish sauce or extra honey.
- Weeknight shortcut
- Use pre-cut stir-fry beef strips and frozen broccoli florets thawed under running water; total active cooking time drops to under 15 minutes.
Serve alongside
- steamed jasmine or short-grain rice
- miso soup with tofu
- pickled cucumber and carrot
- iced green tea with honey
- sparkling water with a splash of rice vinegar and ginger
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in airtight containers for up to 4 days; the sauce thickens and clings even more to the beef and broccoli after overnight refrigeration, making day 2 arguably the best eating.
- Freeze portioned containers for up to 2 months; thaw overnight and reheat in a hot skillet with a tablespoon of water rather than the microwave to revive the texture and glaze.
Equipment
- large wok or heavy carbon steel skillet
- sharp chef's knife for thin beef slices
- small saucepan for sauce reduction
- 4 airtight rectangular containers
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