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20 Minute Miso Ginger Beef and Broccoli. Easy homemade, stir-fried-style steak in a yummy miso ginger sesame sauce. Serve with broccoli that’s cooked right alongside the steak. The easiest skillet dinner that takes less than 30 minutes from start to finish. Add a side of rice and top with fresh green onions, toasty sesame seeds, and pickled ginger. Great any night of the week!
When I was brainstorming recipes for the new year, I had a few things I wanted to keep in mind. I wanted all of the recipes to be colorful. So, either full of vegetables or tossed in yummy sauces and finished with fresh herbs. I also want to focus on more protein-rich meals this year. And then, of course, I want all of my recipes to be as easy as possible – easy, fun, yet still delicious.
Stir fry dinners have always been on rotation over here. They check off all the above boxes, and they always turn out so delicious.
So for this stir fry, I wanted my sauce to include miso and ginger. Over the holidays, I made my recipe for miso chicken Katsu ramen. I’m in love with the combination of miso, ginger, and sesame when creating Asian sauces. It’s so delicious! I think I made that miso ramen three times over Christmas break, it’s one of my brothers favorite recipes.
Since everyone is still here in Colorado this week, I wanted to create something with a similar flavor profile but a different type of dinner.
This was perfect for everyone!
Here are the details
Step 1: make the sauce
This is simple: whisk everything up in a tall glass measuring cup and the sauce is done.
I love to use tamari, which is gluten-free soy sauce. I also like to use bone broth, but any chicken, vegetable, or beef broth will do the trick. Whisk together the tamari, broth, white miso paste, a tiny amount of honey, red curry paste, ginger juice, and toasted sesame oil.
Now, whisk in the flour (you can also use cornstarch) to help thicken the sauce around the beef.
Step 2: cook the beef and broccoli
Next, start cooking the beef in a big skillet, or if you have one, use a wok. Then add the broccoli, lots of shallots, plenty of ginger, and some garlic. Cook until everything is seared and things are smelling yummy.
Just watch the ginger and garlic, you don’t want them to burn.
Step 3: add the sauce
When things are looking good in the skillet, pour over the sauce. Then simmer, tossing everything up in the sauce until it thickens and coats both the beef and broccoli.
This will take around 5 minutes. Not too long at all.
Step 4: serve
At this point, you can serve the beef and broccoli in the sauce over bowls of rice (I like using jasmine). Lately, I’ve been making my jasmine rice with bone broth. It’s really delicious and also high in protein.
Finish each bowl topped with a drizzle of toasted sesame oil, green onions, and sesame seeds.
Perfect for our busiest nights this year.
Hoping you guys love this one as much as we do. I’m already excited to make it again later this week!
Looking for other quick noodle recipes? Try these:
30 Minute Creamy Turmeric Chicken and Noodles
Saucy Garlic Butter Shrimp with Coconut Milk and Rice Noodles
20 Minute Red Curry Basil Garlic Oil Noodles
20 Minute Korean Beef Sesame Noodles
Lastly, if you make this 20 Minute Miso Ginger Beef and Broccoli be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
20 Minute Miso Ginger Beef and Broccoli
Servings: 6
Calories Per Serving: 337 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Sauce
- 1/2 cup tamari or soy sauce
- 1/2 cup bone broth
- 2 tablespoons white miso paste
- 2 teaspoons honey
- 2-3 tablespoons Thai red curry paste
- 2 tablespoons ginger juice (from the pickled ginger jar)
- 1 tablespoon toasted sesame oil
- 1 tablespoon flour or gluten-free flour
The Beef
- 1 1/2 pounds flank steak, thinly sliced
- black pepper
- 3 cups broccoli florets
- 2 tablespoons ghee or extra virgin olive oil
- 2 shallots, sliced
- 1 tablespoon fresh chopped ginger
- 4 cloves garlic, chopped
- 2 tablespoons sesame seeds
- green onions and pickled ginger, for serving
Instructions
- 1. To make the sauce. Combe all ingredients in a glass jar and whisk to combine.2. Season the beef with black pepper. Heat the ghee in a large skillet over high heat. Add the beef and cook, undisturbed, until seared, 2 minutes. Toss the meat, add the broccoli, shallots, ginger, and garlic. Cook for 2-3 minutes, until fragrant. 3. Pour in the sauce. Simmer for 5 minutes, until the sauce coats the beef and broccoli.4. Remove from the heat. Serve the beef and broccoli over rice, topped with toasted sesame seeds, green onions, and pickled ginger.
Another 5 Star recipe from Teighan! Thank you again for your creative and tasty ideas. We really enjoyed this for dinner tonight and we served it over Basmati rice. Very flavorful dish. My husband couldn’t wait to dive in because it smelled so good while preparing. We weren’t disappointed! Thank you for sharing!!
Hey there,
Happy Friday!! Thanks a lot for trying this recipe and sharing your feedback, love to hear that it was enjoyed! Xx
This turned out great! I used some strip steaks since that’s all I could get. I pulled the steak out of the pan before cooking the veggies so that I could get there tonight right for everything. And replaced the bone broth with a little bit of Better than Bouillon Beef, and one small onion for the shallots. Turned out delicious and was fast. Thanks!
Hey Karmi,
Love to hear this! Thanks so much for trying this recipe and your feedback! Have the best weekend! xT
I do not have any pickled ginger to use the juice. Should I just omit or sub with regular ginger?
Hey Nikki,
I would just skip it:) Let me know if you give this recipe a try, I hope you love it! xT
This is hands down the best beef and broccoli recipe I have ever made! The sauce is delicious and not overly salty, unlike so many. My husband, who is not the hugest Asian food fan went back for seconds and told me how good it was five times throughout dinner! Just told my mom group text about it this recipe.
Hey Leslie,
Happy Monday! I appreciate you trying this recipe and your comment, I’m so glad it turned out well for you! xT
This was SO good! I made only a couple tweaks to the sauce (1/3 c soy sauce + 2/3 c broth, 1 tbsp arrowroot starch instead of flour to thicken) but otherwise made as directed. Fantastic flavor better than restaurant takeout! Thanks for another winner Tieghan!
Hey Katie,
Awesome!! Thanks so much for making this dish and your feedback, I love to hear that it turned out well for you! Xx
So easy and delicious! Me and my family loved it! Can you make the sauce ahead and store it in the fridge for even easier weeknight meals? If so, how long do you think it would keep in the fridge?
Hey Michelle,
I appreciate you trying this recipe and your comment, so glad to hear it turned out well! Sure, I bet the sauce is good for 1 week in the fridge. Have a great weekend! xT
Very yummy! It took me longer than 20 minutes with chopping the veggies and the flank steak but still worth the effort.
Hey AbiGail,
Happy Friday!! So glad to hear that this dish turned out well for you, thanks so much for making it and your comment! xT
The flavors were amazing! But I was completely befuddled by the amount of ghee/oil to “sear” the beef. It was a BIG pan, and I ended up ladeling out 95% of the oil/juice to prevent “boiling” the beef. I even did it in 3 batches and the last batch finally seared. (I use an induction, so it wasn’t a heat issue.) It was delicious overall, but next time I’ll use a teaspoon of ghee per batch of beef.
Hey Amy,
Awesome!! Thanks a lot for trying this dish and your feedback, so glad to hear it was enjoyed:) xx
I’ve made this several times now- we love it! It’s great that we can get a dinner, plus a couple of lunches out of it too. And, the leftovers are just as good! I’ve made with both yellow and white miso (when I couldn’t find white) and both are great!
Hi Jennifer! Thank you for trying out the recipe! I’m so so glad you enjoyed it! 🙂 xT
This was delicious and so easy. Made mine in my wok and loaded up on the pickled ginger and chili crisp when I served. Next time I will add more broc. TY.
Thank you so much Mary! xT
Where does the flour go?
Oh, in the sauce. Ok, ignore me!! Lol
This is quick and easy to make and so delicious!! My family went back for seconds. Keeping this in my back pocket for a quick meal!! Also, doubling up on the broccoli next time, so tasty!! Thank you, your recipes never disappoint.
Thank you SO much Angela! So glad you enjoyed this recipe! xT