Soups & Stews
Ree Drummond’s beef and broccoli recipe brings that signature Pioneer Woman warmth to your weeknight table with tender beef strips and crisp-tender broccoli blanketed in a rich, savory soy-ginger sauce.
This isn’t your average takeout copycat—it’s a restaurant-quality dish made simple, with a homemade sauce that balances sweet, tangy, and umami flavors perfectly. The secret lies in high-heat searing for beef that stays juicy and a sauce that’s thick enough to coat every bite without being gloppy.
What sets this recipe apart is Ree’s signature touch: a sauce that’s both bold and balanced, with just the right amount of ginger for brightness and soy for depth.
You’ll start by searing thin strips of beef until they develop a caramelized crust, then stir-fry the broccoli until it’s vibrant and just tender-crisp. The sauce comes together in minutes with pantry staples—soy sauce, ginger, garlic, and a touch of brown sugar—simmered until it’s glossy and cohesive. The result?
A dish that’s hearty enough for a family dinner but quick enough for a busy weeknight.
The dish pairs beautifully with steamed jasmine rice or buttery noodles, soaking up every last drop of that flavorful sauce. The beef remains tender and flavorful, while the broccoli stays vibrant and slightly crisp, cutting through the richness.
This isn’t just a recipe—it’s a taste of Ree’s kitchen, where home cooking feels like a hug. Ready to bring that Pioneer Woman magic to your home?
With prep time under 20 minutes and active cooking just 15 minutes, this beef and broccoli delivers restaurant-quality results without the fuss. The sauce is foolproof, the beef stays juicy, and the broccoli holds its texture—no overcooking, no guesswork.
It’s the kind of dish that makes you want to cook it again and again, each time feeling like you’ve just had a taste of Ree’s famous kitchen.
Ingredients for beef and broccoli recipe pioneer woman
Pantry staples meet Pioneer Woman magic for this restaurant-quality beef and broccoli.
| Ingredient | Amount | Notes |
|---|---|---|
| Flank Steak 🥩 | 1 lb | Thinly sliced against grain |
| Broccoli Florets 🥦 | 4 cups | Fresh, medium-sized florets |
| Low-Sodium Soy Sauce 🍶 | ½ cup | Kikkoman preferred for balance |
| Fresh Ginger 🌿 | 2 tbsp | Finely grated, aromatic |
| Garlic Cloves 🧄 | 4 cloves | Minced, aromatic |
| Brown Sugar 🍯 | 2 tbsp | Light or dark variety |
| Sesame Oil 🫒 | 1 tbsp | Toasted, for aroma |
| Vegetable Oil 🫒 | 2 tbsp | High smoke point |
| Green Onions 🧅 | 3 whole | Sliced thin, for garnish |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Cornstarch 🌾 | 1 tbsp | For sauce thickening |
| Water 💧 | 2 tbsp | Room temperature |
The flank steak is key—look for marbled cuts at your butcher or grocery store's meat counter. Costco or Whole Foods often have pre-sliced versions, but if you're slicing yourself, cut against the grain for tender strips. Broccoli should be vibrant green with tight florets—avoid any with yellow stems. Fresh ginger is non-negotiable here; the powdered stuff just won't give that bright, zesty kick Ree's recipe promises. If you're short on time, Trader Joe's sells pre-grated ginger in the freezer section that works in a pinch.
No low-sodium soy sauce? Regular soy sauce plus half the amount of water balances the salt perfectly. Fresh garlic and ginger can be swapped for powdered versions at half the amount, but you'll lose some depth. For the sesame oil, use the toasted variety—it's worth the extra $1 for that nutty aroma. The cornstarch slurry (cornstarch + water) is what gives the sauce that perfect glossy finish. Don't skip it—trust me on this. And if you're worried about the beef being too chewy, slice it paper-thin before cooking. The broccoli? Baby broccoli works great**—just trim the ends.
This dish reheats beautifully—just add a splash of water or soy sauce to loosen the sauce. Keeps for 3-4 days in the fridge, though I find it's best enjoyed fresh. For leftovers, store in an airtight container with the sauce poured over the top to keep everything moist. Freezes for up to 3 months, though the broccoli might get a little softer after thawing. I always make extra sauce—it's perfect for drizzling over rice or noodles the next day. And pro tip: save those green onion tops for homemade stock!
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe for lazy nights—I slice the flank steak thin, toss it with broccoli and sauce, and let the pan do the work. No cutting boards, no extra pots, just that perfect char from the garlic and ginger.
- Umami Bomb: The low-sodium soy sauce here? It’s the secret. That deep, salty-sweet punch from the soy, fresh ginger, and garlic turns even the simplest steak into something dangerously addictive.
- Weeknight to Dinner Party: Honestly, this is my go-to when I need to feed a crowd or just myself. Double the batch for leftovers, or dress it up with sesame seeds and scallions for a fancy touch—no one will guess it’s the same recipe.
- Budget Steakhouse Vibes: Flank steak is affordable, and this recipe stretches it further with broccoli’s crunch. I make a big batch on Sundays, and it lasts me three meals—plus, the leftovers taste even better the next day.
Step-by-step instructions for Ree Drummond's beef and broccoli
Here's how to recreate Pioneer Woman's signature soy-ginger sauce and tender beef every time.
Prep the Flank Steak for Perfect Slices
Remove the 1 lb flank steak from the refrigerator and let it sit at room temperature for 15-20 minutes. This ensures even cooking. While it rests, slice it thinly against the grain—about ¼-inch thick slices. I like to use a sharp chef's knife and cut at a 45-degree angle for uniform pieces.
Place the sliced steak in a bowl and season generously with 1 tsp salt and ½ tsp black pepper. Toss to coat evenly. The seasoning will penetrate the meat better when it's at room temperature, giving you maximum flavor in every bite.
Sear the Beef in Hot Oil
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers. Add the seasoned steak slices in a single layer, making sure they don't overlap. Let them cook undisturbed for 1-2 minutes until they develop a deep golden-brown crust.
This initial sear is crucial—it locks in juices and builds flavor. Once the bottoms are browned, flip the steak and cook for another 1-2 minutes until cooked through. Remove the beef from the pan and set it aside on a plate, tented loosely with foil to keep warm.
Build the Signature Soy-Ginger Sauce
In the same skillet (don't wipe it clean—those browned bits are flavor gold), add 2 tbsp vegetable oil and reduce heat to medium. Add the 4 cloves minced garlic and 2 tbsp finely grated fresh ginger, cooking for 30 seconds until fragrant—don't let them burn.
Pour in the ½ cup low-sodium soy sauce and 2 tbsp brown sugar, stirring to scrape up any browned bits from the bottom. Let the mixture simmer for 2 minutes until slightly reduced. This step creates the perfect balance of sweet, salty, and umami flavors that define this dish.
Thicken the Sauce with Cornstarch Slurry
In a small bowl, whisk together 1 tbsp cornstarch and 2 tbsp room temperature water until smooth. Pour this mixture into the skillet and stir continuously for 1-2 minutes until the sauce thickens to a glossy, coatable consistency.
Add 1 tbsp toasted sesame oil and give it one final stir. The sauce should now coat the back of a spoon and have a beautiful sheen. If it's too thick, add 1 tsp water to reach your desired consistency. This is where the sauce gets its signature velvety texture.
Finish with Broccoli and Garnish
Return the seared beef to the skillet and stir to coat in the sauce. Add the 4 cups broccoli florets and toss everything together. Cook for 2-3 minutes until the broccoli is bright green and just tender—it should still have a slight bite.
Remove from heat and stir in the 3 whole sliced green onions. Divide the beef and broccoli among plates, drizzling any remaining sauce on top. Serve immediately over steamed rice for the full Pioneer Woman experience. The combination of tender beef, crisp-tender broccoli, and that glossy soy-ginger sauce is pure comfort food perfection.
Pro Tips For Making Beef And Broccoli Recipe Pioneer Woman
- Slice Thin, Sear Fast: Flank steak fights back when you cut it thick—this isn’t filet mignon. Aim for ¼-inch slices, and sear them in a screaming-hot wok or skillet for 30 seconds per side. Overcrowding drops the temp, and you’ll end up with chewy beef instead of tender strips. Trust me, the first time I rushed this, I ate a rubbery dinner.
- Blanch Broccoli First: Toss broccoli florets in boiling water for 30 seconds before stir-frying—yes, even if you’re impatient like me. This stops the florets from turning into sad, limp mush while the beef cooks. Drain and shock in ice water, then pat very dry. Wet broccoli steams instead of crisps, and nobody wants that.
- Use Two Garlic Cloves: One clove? You’re doing it wrong. Pioneer Woman’s version needs two cloves, minced finely—no, your food processor won’t cut it here. Toast them in the wok for 10 seconds until fragrant, or they’ll just disappear into the sauce. I learned this after tasting a batch where the garlic was an afterthought.
- Deglaze with Soy Sauce: After searing the beef, don’t just dump sauce in—scrape up those browned bits with a wooden spoon first. Add a splash of water or dry sherry, then toss in the soy sauce. Those bits pack flavor, and skipping them means missing out on the dish’s depth. It’s the difference between "good" and "restaurant-quality."
Troubleshooting perfect results
Beef Overcooking Fix
If your beef turns out tough instead of tender, it’s likely overcooked. The key is timing—flank steak should reach 145°F internal temperature (about 1-2 minutes per side in a screaming-hot pan). I’ve found that removing the beef when it’s still slightly pink in the center ensures perfect doneness.
For extra insurance, slice a piece open—if it’s juicy and bright red, it’s perfect. 🔥
Sauce Too Thin?
A runny sauce usually means the cornstarch slurry didn’t thicken properly. Next time, whisk the cornstarch + water until completely smooth, then stir vigorously for 2 full minutes after adding it to the pan.
If it still doesn’t thicken, mix ½ tsp more cornstarch with 1 tsp water and stir in. Pro tip: Simmer the sauce longer (up to 3 minutes) to evaporate excess moisture.
Broccoli Turning Mushy
Broccoli loses its crisp texture when overcooked. Add it to the pan only in the last 2-3 minutes of cooking, after the beef is already coated in sauce.
Keep the heat at medium-high and stir constantly—this ensures it stays vibrant and just tender-crisp. If using larger florets, cut them into 1-inch pieces for even cooking. 🥦
Ginger Burns Quickly
Fresh ginger burns faster than garlic, so cook it separately first. Sauté the 2 tbsp grated ginger in 1 tbsp oil over low heat for 30 seconds—no longer!—until fragrant but not browned.
Then add the garlic. This prevents bitterness and keeps the sauce bright. For extra safety, use ½ tsp ground ginger powder—it’s more stable but less flavorful.
Sauce Too Salty
If your sauce tastes overwhelmingly salty, balance it with acid or sweetness. Add 1 tsp rice vinegar or ½ tsp lemon juice to cut through the saltiness. A pinch of brown sugar (another ½ tsp) also helps.
For a Pioneer Woman touch, stir in ½ tsp honey—it mellows the salt while adding depth. Taste as you go!
Broccoli Losing Color
Overcooked broccoli turns dull green or gray. To keep it bright, add a splash of lemon juice (1 tsp) or white vinegar (½ tsp) to the sauce at the end.
The acidity preserves the color while adding a subtle tang. Also, avoid overcrowding the pan—cook in 2 batches if needed. Fresh broccoli should stay vibrant green even after reheating. ✨
Nutrition facts
Frequently asked questions
Can I substitute flank steak with another cut?
Flank steak is ideal, but you can use sirloin or ribeye instead. Just slice it ¼-inch thick against the grain for tenderness. Chuck roast works too—just cut it into ½-inch cubes and brown well. The key is thin, even slices that cook quickly in the pan.
How do I make this dish gluten-free?
Replace the soy sauce with tamari or coconut aminos (both gluten-free). Check labels—some tamari brands contain wheat. For extra umami, add ½ tsp gluten-free fish sauce or 1 tbsp gluten-free Worcestershire sauce. The cornstarch slurry remains safe as long as it's certified gluten-free.
What's the best way to reheat leftovers?
Reheat in a skillet over medium heat with 1 tbsp water or broth to loosen the sauce. Cover and cook for 2-3 minutes until warmed through. Avoid microwaving—it makes the broccoli soggy. For extra flavor, add a splash of low-sodium soy sauce while reheating. Store leftovers in an airtight container for up to 4 days.
Can I make the sauce ahead of time?
Yes! Make the sauce up to 3 days ahead and store it in the fridge. Reheat gently in a saucepan over low heat, stirring until smooth. For best results, add fresh ginger and garlic when reheating. The sauce thickens as it cools, so you may need to add 1 tsp water when reheating. Save any extra sauce for drizzling over rice or noodles.
What sides pair best with this dish?
Steamed jasmine rice is classic, but you can also serve it with egg noodles, cauliflower rice, or roasted sweet potatoes. For a Pioneer Woman touch, add a simple cucumber salad with rice vinegar and sesame seeds. The dish is hearty enough to stand alone, but sides help balance the rich soy-ginger flavors.