If you’re like me and love a good Asian-inspired meal, then you have to try my new favorite One-Pan Beef and Broccoli recipe.

It’s nutritious, delicious and takes under 30 minutes to make. Tossed in a made-from-scratch, kind of addictive sauce, it’s beyond satisfying.

I love this meal and am so happy with how it turned out. Beef and Broccoli is always a winner but this one is just so fresh, flavorful and balanced. Better for you than a typical takeout dish, it’s a healthy protein-and-veggie meal I’m confident you and your family will love too.

A QUICK AND EASY MEAL WORTH MAKING

Making this super simple, fresh and flavorful One-Pan Beef and Broccoli recipe in your own kitchen really is so satisfying. A classic meal that tastes better than it looks, if you can believe it.

We all have those nights where we’re exhausted from a long day and want nothing to do with cooking and cleaning, but I promise you this meal is worth the minimal effort. It might even make you forget that takeout is an option.

I don’t know about you, but nothing feels better than knowing you made yourself and your family a meal that’s healthy, delicious and so easy. The best combo. All made in one pan and under 30 minutes!

ALL THE NUTRIENT-PACKED, TASTY INGREDIENTS

You might’ve noticed I’ve been on a bit of a beef kick recently. While it’s not technically considered a ‘superfood’ in the way same way other foods are, it’s nutritional benefits definitely should not be ignored (more on that here).

Beef is a nutrient-dense, excellent source of high-quality protein and iron. Pair this tasty meat with even more nutrient-packed ingredients like broccolini and red bell pepper, tossed in a flavorful sauce over a bed of rice, and you’ve got yourself a perfectly balanced meal. Does it get any better?

I need to take a minute though to give my favorite veggie, broccolini, the recognition it deserves.

I love broccolini because it’s high in fiber, which helps you digest food properly and keeps you full for longer periods of time. It’s also high in minerals like calcium and magnesium, both of which are key for many important functions in the body. As the saying goes, ‘eat your greens’!

One of my other favorite vegetables, red bell pepper, is another staple ingredient. It’s loaded with vitamin C and adds the brightest pop of color and the perfect crunch in this classic meal.

The sesame seed topping adds even more B vitamins, healthy fats and fiber. Sesame seeds bring a mildly nutty flavor and slightly more crunch. The sauce takes no time to whip up and the whole thing is just chef’s kiss, if you ask me (and Bridge).

BRIGHT, BALANCED AND BURSTING WITH FLAVOR

I’m always looking for and striving to create recipes that are easy, nutritious and delicious, and this One-Pan Beef and Broccoli recipe delivers on all of the above.

It’s bright, balanced and bursting with flavor. The perfect weeknight meal and a must-add to your weekly dinner rotation.

My only regret was not double batching it the first time I made it. It makes for great leftovers, aka the best next-day lunch when you wake up thinking about dinner from the night before. Try it and report back in the comment section below! I can’t wait to hear what you think.

INGREDIENTS YOU’LL NEED:

Beef and Veggies:

• Grass-fed flank or flap steak
• Broccolini
• Red bell peppers
• Avocado or extra virgin olive oil
• Sesame seeds

Sauce:

• Coconut aminos
• Hot water
• Sesame oil
• Minced garlic
• Arrowroot starch
• Sea salt

HOW TO MAKE MY ONE-PAN BEEF AND BROCCOLI

Slice the steak: cut against the grain into very, very thin pieces, slicing at an angle. Cut into 2-inch strips and set aside.

Whisk together your sauce ingredients in a medium bowl and set aside.

Trim your broccolini, slice the bell peppers and set aside.

Heat a large skillet with 2 tablespoons oil on medium to high heat. Once hot, add veggies to cook for 4-5 minutes, stirring frequently. Once tender, remove and set aside.

Add 1 tablespoon oil to that same skillet and add your beef. Continue to cook on medium-high heat and stir once it starts to brown. As soon as it’s nearly no longer pink, pour in your sauce and cook for 2 minutes. Stir, then add your veggies back in to cook for 5-7 minutes.

Add sesame seeds over the top and serve over rice. Enjoy!

Store any leftovers in an airtight container in the refrigerator for up to 3 – 4 days.

RECIPE SUBSTITUTIONS & QUESTIONS

I prefer grass-fed flank steak or flap steak for this dish, but if you’d like to simplify the recipe even more or just prefer the taste and texture, you could try using ground beef instead.

Regular broccoli instead of broccolini works, and of course feel free to customize the veggies to your liking. For example, in addition to or instead of the red bell pepper, you could use carrots and onions. Basically, this is a great opportunity to use what’s in your fridge!

For the sauce, corn starch instead of arrowroot is ok, as well as soy sauce in place of coconut aminos. Grated ginger is an option to add a bit more flavor, and if you’d like to sweeten it up a bit, you could try adding a little bit of honey or maple syrup. You can taste-test as you make it, so I recommend starting with a small amount of anything you wish to add.

Omit the sesame seeds if preferred. I like to serve my Beef and Broccoli over organic basmati white rice, but any rice will do the trick.

HOW DO YOU KEEP THE STEAK TENDER?

In order to keep the steak tender and not taste tough and chewy, it’s very important to slice the steak very thin and against the grain. To ensure you’re slicing it right, locate the parallel lines (aka the muscle fiber) that run along the steak, and cut perpendicular to the direction they’re running – meaning, cut through the fibers, making them shorter.

A trick to make the steak easier to slice thin and more uniformly, is to try freezing it for up to 30 minutes ahead of slicing so it firms up a little. And of course, be sure to use a sharp knife.

SHOP THIS RECIPE

WHY BROCCOLINI INSTEAD OF BROCCOLI?

Nutritionally speaking, both broccolini and broccoli offer virtually the same nutrients. However, broccolini contains almost four times more vitamin A than broccoli, and broccolini’s stems are longer, firmer, thinner and more tender.

I’ve found broccolini a lot easier to digest, especially when sliced in half lengthwise, top to bottom (it cooks faster this way, too), which is why I gravitate to it in most of my veggie-packed recipes. Either option is of course a great choice, though!

HERE’S MORE EASY, NUTRITIOUS AND DELICIOUS, BETTER-THAN-TAKEOUT MEALS TO TRY:

Beef Fried Rice

Cashew Chicken Stir-Fry

Teriyaki Chicken Thighs

Healthy Mongolian Beef

Thai Basil Beef Lettuce Wraps

Better-Than-Takeout Orange Chicken

Click here to watch the reel I made of this recipe 🙂