If you love beef and broccoli from your go-to takeout spot but hate how it’s never quite as good the next day, this meal prep is about to change your whole lunch situation. Think tender strips of beef, crisp-tender broccoli, and a glossy savory-sweet sauce that clings to everything (in the best way).
This version is built for make-ahead success: quick cook time, big flavor, and leftovers that reheat like they were made fresh. Let’s get you set up for a week of “wait, you made this?” energy.
Why You’ll Love This
It’s faster than delivery, cheaper than takeout, and the sauce tastes bold and balanced (not watery or overly sweet). Plus, it meal preps beautifully—no sad, soggy broccoli or tough beef if you follow a couple easy tricks.
Ingredients
- 1 1/4 lb flank steak or sirloin, thinly sliced against the grain
- 4 cups broccoli florets (about 1 large head)
- 2 tablespoons avocado oil or neutral oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 1/2 cup low-sodium soy sauce
- 3 tablespoons brown sugar (light or dark)
- 1 1/2 tablespoons cornstarch
- 1/2 cup beef broth (or water)
- 2 tablespoons oyster sauce (optional but highly recommended for that takeout vibe)
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon black pepper
- Optional for serving: cooked jasmine rice, brown rice, or cauliflower rice
- Optional garnish: sesame seeds, sliced green onions, red pepper flakes
How to Make It
- Slice the beef. For tender bites, slice thinly against the grain. If it’s slipping around, pop the steak in the freezer for 10–15 minutes to firm it up, then slice.
- Mix the sauce. In a bowl, whisk soy sauce, brown sugar, cornstarch, beef broth, oyster sauce (if using), rice vinegar, sesame oil, and black pepper until smooth. Set aside.
- Par-cook the broccoli. Bring a small pot of water to a boil. Add broccoli florets and cook for 60–90 seconds, just until bright green. Immediately drain and rinse under cold water to stop the cooking. (This keeps it crisp for meal prep.)
- Sear the beef in batches. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add half the beef in a single layer and sear for 60–90 seconds per side until browned. Transfer to a plate and repeat with remaining beef and the second tablespoon oil.
- Cook aromatics. Reduce heat to medium. Add garlic and ginger to the skillet and stir for 20–30 seconds, just until fragrant.
- Thicken the sauce. Give the sauce a quick re-whisk (cornstarch settles). Pour it into the skillet and stir as it bubbles and thickens, about 1–2 minutes.
- Combine everything. Add the beef (and any juices) back to the pan, then toss in the broccoli. Stir for 1–2 minutes until everything is coated and warmed through.
- Meal prep. Portion into containers with rice (if using). Let cool slightly before sealing, then refrigerate. Top with sesame seeds or green onions when you’re ready to eat.
Tips for the Best Results
- Cut against the grain. This is the difference between tender beef and “why is this so chewy?” beef.
- Don’t overcook the broccoli. That quick blanch + cold rinse keeps it vibrant now and still good on day 3.
- Use high heat for browning. Searing adds that takeout-style flavor. Crowding the pan = steaming, so cook in batches.
- Re-whisk the sauce right before pouring. Cornstarch likes to sink, and you want smooth thickening.
- Adjust sweetness to taste. Prefer less sweet? Start with 2 tablespoons brown sugar and add more if needed.
- Want extra glossy sauce? Add 2–3 tablespoons more broth and another 1/2 teaspoon cornstarch, whisked in, then simmer to thicken.
Variations
- Spicy beef and broccoli: Add 1–2 teaspoons chili crisp or sambal oelek to the sauce, or finish with red pepper flakes.
- Extra veggie version: Add sliced bell pepper, snap peas, or mushrooms (stir-fry them after the beef, before the aromatics).
- Gluten-free: Use tamari instead of soy sauce, and make sure your oyster sauce is labeled gluten-free (or skip it).
- Lower sugar: Swap brown sugar for honey (use 2 tablespoons) or a brown sugar alternative, then taste and tweak.
- Chicken and broccoli meal prep: Use thin-sliced chicken thighs or breast; sear until cooked through, then proceed the same way.
Storage & Reheating
Store in airtight containers in the fridge for up to 4 days. Reheat in the microwave in 60–90 second bursts, stirring halfway through, or warm in a skillet with a splash of water to loosen the sauce. Keep rice separate if you want the best texture, but it’s totally fine combined for grab-and-go lunches.
FAQ
How do I keep the beef tender for meal prep?
Slice it thinly against the grain and sear quickly over medium-high heat—don’t let it sit in the pan too long. Also, add the beef back in at the end just to coat and warm through in the sauce.
Can I use frozen broccoli?
Yes. Thaw it and pat dry first, then toss it in at the very end just to heat through. Frozen broccoli is softer by nature, so it won’t be quite as crisp, but the flavor still hits.
What’s the best cut of beef for beef and broccoli?
Flank steak is classic and so good when sliced properly. Sirloin is also great and often a little more forgiving. If you use skirt steak, slice extra thin because it can get chewy fast.
My sauce didn’t thicken—what happened?
Usually the pan wasn’t simmering or the cornstarch wasn’t fully mixed in. Bring the sauce to a gentle bubble while stirring. If it still looks thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in, then simmer 30–60 seconds.
How do I meal prep this with rice so it doesn’t dry out?
Slightly undercook the rice (just a touch) and let everything cool before sealing containers to avoid excess steam. When reheating, add a teaspoon or two of water over the rice and stir halfway through for fluffy, not dry, results.