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close up of beef and broccoli in a cast iron skillet

Restaurant Style Beef and Broccoli

This easy restaurant style healthy beef and broccoli recipe is so good you won't even miss your go to restaurant beef and broccoli.
Course Main Course
Cuisine American, Chinese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Author Rebecca


  • Large Skillet/Cast Iron Skillet
  • Measuring Cups
  • Measuring Spoons
  • knife
  • cutting board
  • tongs


  • ½ cup brown rice quick cooking
  • 1 tablespoon mild oil I used grapeseed
  • cup chopped onion
  • 1 clove garlic chopped
  • ½ pound skirt steak sliced thinly
  • ¼ cup beef stock or equivalent bouillon paste
  • ¼ cup soy sauce
  • ½ teaspoon brown sugar
  • 1 pound broccoli pre-chopped (fresh or frozen)
  • cup frozen edamame beans removed from shells


  • Prepare ½ c rice according to package directions. Then thinly slice ½ lb skirt steak, ⅛ c chopped onion, 1 chop chopped broccoli, and thaw ⅓ c frozen edamame if not prepared already.
  • Heat up a cast iron skillet over medium-low heat, then add 1 T neutral oil. Once pan is hot, cook ⅛ c chopped onions and 1 clove garlic, chopped over medium-low heat. It'll take about 5 minutes, and onions will be translucent and soft when they're ready.
  • Once onions are softened and turning translucent, add ½ lb sliced skirt steak. Cook for about 3 minutes on the first side, then flip each slice to cook for 3 minutes on the other side. This will give you medium-rare beef slices.
  • While beef is cooking, prepare sauce. Pour ¼ c beef stock and ¼ c soy sauce into a small mixing bowl, then add ½ teaspoon dark brown sugar. Whisk until incorporated.
  • After the beef has started cooking, add sauce and veggies. Stir every few minutes and cook for about 7-10 minutes or until veggies are tender and sauce has thickened.
  • Once sauce is almost as thick as you'd like it, take pan off the stove and dish up. The sauce goes from too think to too thick quickly, so remove right before you think it's thick enough.
  • Serve over brown rice.


  • You can swap the skirt steak with hanger steak, flank steak, flat iron, or tri-tip steak. Ask your butcher, or choose a thin cut of beef.
  • Buy pre-chopped/sliced ingredients to make this recipe faster. Also, quick cooking or frozen rice will save you time too
  • Don't cook over medium or higher heat because it'll get too hot and the onions will burn.
  • Use Better than Bouillon beef flavor instead of beef stock. It's easier to use!
  • You can use light brown sugar instead of the dark kind if you have it.