Teriyaki Beef and Broccoli is a really popular dish around the world. And when prepared with homemade Teriyaki sauce, which is easy and simple to prepare, you’ll be surprised. This homemade sauce is sweet, salty, and shines while coating and flavoring your beef and broccoli. Serve with rice. You’ll love this recipe! This is a healthy and quick go-to recipe.
Teriyaki Beef and Broccoli with Rice
When I was younger, I ate Teriyaki beef in a Japanese restaurant, and I was sold. Those flavors were incredible. Salty, sweet, and a bit soy, it combined so wonderfully. Later, I found teriyaki sauce at the supermarket, but it wasn’t the same experience when I had tried that. And that’s not strange because when looking at the ingredients, there are a lot more of them (some I can’t even pronounce) compared to the traditional Japanese teriyaki sauce.
And there, my journey began to prepare a delicious homemade teriyaki sauce which reminded me of my Japanese restaurant experience. This recipe is the result. I hope you will enjoy it just as much as my own family does! (and did I mention this is freezer safe so that you can prepare it in advance).
What do you need for Beef Teriyaki Stir-Fry?
To prepare this Teriyaki Beef and Broccoli, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Flank Steak - The best cut of beef for Teriyaki Beef and Broccoli. It is sliced into small strips. You could also use Sirloin Steak or tri-tip steak.
- Broccoli - Cut into broccoli florets. You can use fresh or freezer broccoli. When using freezer broccoli, decrease the cooking time by one minute (because the broccoli is already blanched before it’s frozen). You could cook the fresh broccoli before using it in this recipe. For example, if you cook the broccoli for 4 minutes in boiling water (or steam it), the frying time will equal the time of stir-frying the flank steak.
- Ginger, Garlic - Flavoring the dish.
- Soy sauce - All-purpose soy sauce (or Japanese soy sauce). It’s light soy sauce with more flavor (but you could use light soy sauce too)
- Sake - A Japanese cooking wine, light in flavor. You can substitute it with Shaoxing.
- Mirin - Sweet Japanese cooking wine. Mirin is much sweeter than Chinese cooking wine (Shaoxing). If you use the latter instead of mirin, add two teaspoons of extra brown sugar.
- Sesame oil - Dark brown toasted sesame oil with an intense sesame flavor.
- Fish sauce - Gives a slightly salty taste to the sauce.
- Brown sugar - To sweeten the sauce. Brown sugar is used because it also gives a caramelized flavor to the sauce.
- Cornstarch - Thickens the sauce and give it a glaze feeling.
- Rice - White rice, brown rice, or quinoa are all delicious to serve with Teriyaki Beef and Broccoli. Cook according to the directions on the package.
How to prepare Quick Teriyaki Broccoli and Beef
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Cook white rice according to the directions. Toss the beef in the cornstarch. Fry the broccoli and steak in the oil to brown the steak. About 3 to 4 minutes on both sides. Take the meat out of the skillet. Stir-fry the broccoli for another 4 minutes until tender. Remove the broccoli from the skillet and set it aside.
- Combine Soy sauce, sake, Mirin, brown sugar, sesame oil, and fish sauce in a bowl.
- Fry garlic and ginger for 30 seconds in a hot skillet. Add the soy sauce mixture, bring to a boil and turn the heat to low. Simmer for 2 minutes.
- Add the steak and broccoli back into the pan and glaze the beef and veggies with the teriyaki sauce.
Serve the teriyaki Beef and broccoli with white rice.
Garnishes - Add some sliced green onions and sesame seeds when desired.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
- Wok or skillet
- 2 cups white rice
- 1 teaspoon cornstarch
- 1 pound flank steak sliced into 1-inch cubes
- 3 tablespoons vegetable oil
- 1 pound broccoli cut into florets
- ½ cup soy sauce all-purpose or light
- ½ cup mirin sweet cooking wine
- ¼ cup sake Japanese cooking wine
- 4 tablespoons dark brown sugar
- ½ teaspoon sesame oil
- 1 teaspoon fish sauce
- ½ teaspoon fresh ginger grated
- 1 clove garlic squeezed
Ingredients you need per step are listed below the step in Italic
- Cook the white rice according to the manufacturers directions.2 cups white rice
- Toss the Flank Steak cubes with corn starch, until every piece is coated with a thin layer.1 teaspoon cornstarch, 1 pound flank steak
- Heat two tablespoons of oil in a skillet. Add steak and broccoli and fry for 3 minutes on both sides until the steak is brown. Remove the beef and stir-fry the broccoli for another 4 minutes until it’s tender. Remove the broccoli and set it aside.3 tablespoons vegetable oil, 1 pound broccoli
- Mix soy sauce, mirin, saké, brown sugar, sesame oil, and fish sauce in a bowl.½ cup soy sauce, ½ cup mirin, ¼ cup sake, 4 tablespoons dark brown sugar, ½ teaspoon sesame oil, 1 teaspoon fish sauce
- Heat the remaining oil in the skillet and stir-fry garlic and ginger for 30 seconds.½ teaspoon fresh ginger, 1 clove garlic
- Pour the soy mixture into the skillet and bring to a boil. Lower the heat and simmer for 2 minutes.
- Add the steak and broccoli to the frying pan and toss around, so every piece gets a bit of glaze.
- Serve the teriyaki beef and broccoli with the rice.
- Refrigerator - Store the teriyaki beef and broccoli with rice covered with plastic foil for up to two days in the refrigerator
- Freezer (uncooked) - Place the teriyaki sauce, steak and broccoli florets in a freezer bag or box and freeze. Before preparing, let the mixture thaw in the refrigerator. Stir-fry ginger and garlic in the pan. Add the defrosted beef, sauce and broccoli and stir-fry for about 4 minutes until cooked through and hot. Serve immediately.
- Freezer (cooked) - Let it cool quickly and put it in a freezer bag or box. This way, you can store it for up to 3 months in the freezer. Let it thaw in the fridge overnight and stir-fry until hot (you might want to add some extra water if it becomes too dry)