If you love beef and broccoli but you’re not trying to drink a cup of mystery sauce to get there, this one’s for you. This Healthy Beef and Broccoli with Clean Ingredients hits that classic takeout vibe—savory, glossy, and super satisfying—without the long list of additives.
It’s quick enough for a weeknight, meal-prep friendly, and flexible if you’re gluten-free, dairy-free, or just trying to keep things simple and real. Bonus: it’s one pan (plus a pot for rice if you want it).
Why You’ll Love This
This recipe gives you tender beef, bright-crisp broccoli, and a clean, flavorful sauce sweetened naturally and thickened without weird stuff—so you get comfort-food energy with ingredients you actually recognize.
Ingredients
- 1 lb flank steak (or sirloin), thinly sliced against the grain
- 4 cups broccoli florets
- 2 teaspoons avocado oil (or olive oil), divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 1/3 cup low-sodium tamari (or coconut aminos for soy-free)
- 1/2 cup beef broth (preferably low-sodium, clean-label)
- 1 1/2 tablespoons rice vinegar
- 1 1/2 tablespoons honey (or pure maple syrup)
- 1 tablespoon toasted sesame oil
- 2 teaspoons arrowroot starch (or cornstarch)
- 2 tablespoons cold water (for the slurry)
- 1/4 teaspoon black pepper
- Optional garnish: sesame seeds, sliced green onion, lime wedges
- For serving (optional): brown rice, cauliflower rice, or rice noodles
How to Make It
- Slice the beef thinly against the grain. If it’s fighting you, pop it in the freezer for 10–15 minutes first—makes slicing way easier.
- Mix the sauce in a bowl: tamari, beef broth, rice vinegar, honey, sesame oil, garlic, ginger, and black pepper. Set aside.
- Whisk the arrowroot starch with cold water in a small cup to make a slurry. Keep it nearby (don’t add it yet).
- Blanch or steam the broccoli for 2–3 minutes until bright green and just barely tender. Drain and set aside. (You want it crisp—it’ll finish in the sauce.)
- Heat 1 teaspoon oil in a large skillet or wok over medium-high heat. Add half the beef in a single layer and sear 1–2 minutes per side until browned. Remove to a plate and repeat with remaining beef and the last teaspoon oil.
- Reduce heat to medium. Pour the sauce into the skillet and scrape up any browned bits (that’s flavor). Bring it to a gentle simmer for 1–2 minutes.
- Stir the slurry again, then slowly pour it into the simmering sauce while stirring. Cook 30–60 seconds until the sauce turns glossy and lightly thickened.
- Add the beef back to the skillet along with the broccoli. Toss everything together for 1–2 minutes until warmed through and coated.
- Taste and adjust: more vinegar for brightness, a drizzle more honey for sweetness, or a splash of broth if you want it looser.
Tips for the Best Results
- Slice against the grain: This is the difference between tender beef and “why is this so chewy?” Look for the lines in the meat and slice across them.
- Hot pan, quick cook: Sear fast over medium-high heat so the beef browns without overcooking.
- Don’t over-steam the broccoli: Keep it bright and crisp. It will soften more when tossed in the sauce.
- Arrowroot note: Arrowroot thickens quickly and can thin out if boiled hard too long—keep the sauce at a gentle simmer.
- Control the salt: Use low-sodium tamari/broth so you can season to taste instead of accidentally going full salt bomb.
- Double the sauce if you’re a “saucy” person: Especially if you’re serving with rice or noodles. Just double all sauce ingredients and slurry.
Variations
- Gluten-free: Use tamari (most brands are gluten-free—still check the label).
- Soy-free: Swap tamari for coconut aminos. It’s naturally a little sweeter, so reduce honey to 1 tablespoon and adjust after tasting.
- Lower sugar: Use 1–2 teaspoons honey or swap for date syrup; you can also rely on the natural sweetness of coconut aminos.
- Extra veggie version: Add sliced bell pepper, snap peas, shredded carrots, or mushrooms. Stir-fry them after the beef comes out, then proceed with sauce.
- Spicy: Add 1–2 teaspoons chili garlic sauce or a pinch of red pepper flakes to the sauce.
- Ground beef shortcut: Brown 1 lb ground beef, drain if needed, then add sauce and broccoli. It’s not classic, but it’s fast and still delicious.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over medium-low with a splash of broth or water to loosen the sauce, or microwave in short bursts, stirring in between so the beef stays tender and the broccoli doesn’t get sad and soggy.
FAQ
What makes this “clean ingredients” beef and broccoli?
It skips refined sugar-heavy sauces and common takeout add-ins like MSG or mystery thickeners. The sauce is made from simple pantry staples (tamari/coconut aminos, broth, vinegar, honey, garlic, ginger) and thickened with arrowroot or cornstarch—nothing complicated, just straightforward.
What cut of beef is best for healthy beef and broccoli?
Flank steak is a classic because it cooks quickly and stays tender when sliced thin against the grain. Sirloin also works great and can be a little more forgiving. If you use stew meat or chuck, it tends to be tougher unless you slow-cook it (not the vibe here).
Can I make this ahead for meal prep?
Yes. Cook as written, cool, and portion into containers with rice or cauliflower rice. For best texture, slightly undercook the broccoli so it stays crisp after reheating. If you’re picky about broccoli texture, store it separately and reheat it briefly.
How do I keep the beef from turning tough?
Three things: slice thin against the grain, sear quickly in a hot pan, and avoid simmering the beef in the sauce for too long. This recipe has you thicken the sauce first, then toss the beef in at the end just to warm through.
Can I freeze healthy beef and broccoli?
You can, but the broccoli will soften more after thawing. If you want the best results, freeze the beef and sauce together (up to 2 months), then add freshly cooked broccoli when you reheat. Thaw overnight in the fridge and warm gently with a splash of broth.