By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 4
423 cal · 15 min
Easy Beef and Broccoli
Recipe GLPR25a79e9e8fecfd
A quick and savory stir-fry combining tender beef slices and crisp-tender broccoli florets in a rich, slightly sweet Asian-inspired sauce. Made with soy, honey, ginger, and a hint of heat from Sriracha, this one-pan meal comes together in just 15 minutes and serves 4.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 head broccoli, cut into florets
2 tablespoons packed brown sugar
1/2 cup beef stock
1 tablespoon cornstarch
1 pound flank steak, thinly sliced
3 cloves garlic, minced
1 teaspoon ground ginger
1/4 cup honey
1 tablespoon olive oil
1/4 teaspoon red pepper flakes
2/3 cup reduced-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 teaspoon Sriracha sauce
1/4 cup water
Directions
In a medium bowl, whisk together the soy sauce, beef stock, honey, rice wine vinegar, brown sugar, minced garlic, sesame oil, cornstarch, Sriracha, ground ginger, red pepper flakes, and water. Set the sauce mixture aside.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the thinly sliced flank steak to the hot skillet in a single layer. Cook for about 2 minutes without stirring, then flip the pieces and cook for another 1-2 minutes until the beef is browned on both sides and reaches an internal temperature of 145°F for medium-rare doneness.
Add the broccoli florets to the skillet with the beef. Pour the prepared sauce over everything and stir well to combine.
Continue cooking, stirring frequently, for 3-4 minutes until the broccoli is tender-crisp and the sauce has thickened slightly.
Transfer to a serving platter and serve immediately.
Comments
This recipe hits the Charlotte grocery-store basics well: flank steak, broccoli, garlic, and soy sauce are all easy finds at Harris Teeter, Food Lion, Kroger, or Walmart, and the ingredient list avoids exotic sourcing. The 15-minute claim assumes your broccoli is already cut and your beef is very thin—realistically, budgeting 20–22 minutes accounts for cutting and browning properly. Cost per serving lands around $4–5 depending on whether you catch flank steak on sale, making it a solid weeknight value for four. The main caveat is that this dish demands active stirring and won't hold well as leftovers, so plan to serve it fresh and hot the same night, and scale it down if you're cooking for two rather than a family of four.
Sign in or create a free account to add your review.
